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Penderyn is a Welsh whisky, the first commercially available whisky made in Wales since the 19th century. Produced by Penderyn Distillery (formally known as the Welsh Whisky Company), Penderyn is a premium strength (46%) single malt whisky produced in several varieties. It is distilled in the village of Penderyn in the Cynon Valley, Rhondda Cynon Taf from which the brand takes its name.

Welsh Whisky from the 19th Century.

The company was launched in 2000 as the Welsh Whisky Company. Whisky had been distilled in Wales for hundreds of years, but the industry died out in the late 1800s. Penderyn became the first whisky to be manufactured in Wales for over a century when sales started in 2004, and it remains the only whisky currently produced in the country.

Tasting Room at the Penderyn Distillery.

Penderyn Distillery is situated in Brecon Beacons National Park and is considered the smallest distillery in the world. The company obtains its wash from Brains Brewery.

Information Boards on the Penderyn Distillery Tour

Unlike Scotch or Irish Whisky, Welsh Whisky is distilled through only one still.

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Posted By: Ian - Category: food

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Etymology of Funny Food Names

October 25th 2010 03:39

The names of food are generally quite sensible, ordinary and easy to understand. However as the Woman's Day points out, there are some foods whose name can generate more interest than the dish itself.
Where do these unusual names originate from.
Below are some of the answers!

Spotted Dick

Though spotted dick is a simple English dessert made from pudding and dried fruit, it induces giggles in preteens around the world. The name, which may have originated in the mid 19th century, describes the dish: the dried fruits, which are usually currants, look like spots, and "dick" is a version of the word dough, pudding or thick (which describes the dish's consistency).

Bubble and Squeak

Though it may sound more like a bath toy than a hearty meal, bubble and squeak is actually a traditional English dish made with leftovers from a holiday dinner or Sunday roast. The name comes from the sounds the food—often pork, ham, sweet potatoes and root vegetables––makes when it's frying in the pan.

Bangers and Mash

To us it sounds more like a rock band, but this dish consisting of sausage and mashed potatoes is popular pub fare in England. Across the pond, sausages are known as bangers, which can be traced back to World War I, when food shortages required people to pack sausages with a variety of fillings, causing them to pop and hiss—or make a "bang"—when cooked.

Limping Susan

Hoppin' John, a Southern dish made from rice and black-eyed peas, has a less able-bodied cousin: Limping Susan, which is made with okra instead of peas. While Hoppin' John's name is credited to a variety of sources (the jumping around of the peas in the pan or the legendary servant John who invented the dish), it's anyone's guess as to where the slow-footed okra dish's name derived from.

Priest Choker

Bearing no relation to the Stinking Bishop, strozzapreti (which means "priest choker" in Italian) is an elongated form of cavatelli pasta. Centuries ago in Italy it was common practice to let priests eat for free. So it is said that some restaurant owners wished the priests would choke on this thick pasta before they could get to their next (more expensive) course.

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Posted By: Ian - Category: food

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Bottled Water

August 27th 2010 05:23

Why You Should Stop Drinking Bottled Water

Bottled water is healthy water, or so marketers would have us believe. Just look at the bottled water labels or ads: deep, pristine pools of spring water; majestic alpine peaks… In reality, bottled water is just water; however, that fact isn’t stopping people from buying a lot of it. Here are some solid reasons to kick the bottled water habit.

Via: Term Life Insurance

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Posted By: Ian - Category: food

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A Day In The Life Of Mobile Food

July 2nd 2010 03:45

A Day In The Life Of Mobile Food: Rolling With The Grilled Cheese Truck

LAist spent a day with the Grilled Cheese Truck, an idea that started out as a fun, weekend activity to enter a Cheesy Mac and Rib Melt into LA's 7th Annual Grilled Cheese Invitational. It quickly became the idea behind The Grilled Cheese Truck. After seeing the masses of grilled cheese fanatics gathered to pay homage to our favourite childhood (and adult!) comfort food, they realized that this world needed more grilled cheese sandwiches brought to the streets. Not just the classic bread, butter and cheese, but amazing creations that are constructed with the best ingredients, local produce and made with nothing but love.

Read the full article here.

At around 9:30 a.m., the 25-year-old truck, "Ruby", rolls off the lot to begin her day.

The view of the truck before the cooking starts. A beginning-of-the-day empty kitchen makes for a loud ride - every single steel door, lid and cabinet must be secured and closed to avoid any water, oil and miscellaneous objects flying off shelves, onto the floors or toward the driver.

Shortly after their arrival in Culver City at noon, a crowd already forms.

Ready to get grilled!

Co-owner Dave Danhi cuts sandwiches diagonally before sliding them into sandwich pockets to be served.

The aftermath of the KCET website launch party.

Kogi BBQ, left, and the Grilled Cheese Truck at the end of the KCET website launch party in Los Feliz.

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Posted By: Ian - Category: food

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Farms of The Future

June 25th 2010 02:58

As reported by Discover Magazine, by 2050, the world population is expected to reach 9 billion people, nearly doubling global demands on food and livestock feed. But there's one major problem: Farms can't keep up.

Until now, humanity's rapid population growth has been countered by the "green revolution"—advances in pesticides, fertilizers, and the genetic modification of crops. But no matter how much we maximize crop yield per acre, the limiting factor for food production is land. And farms use a lot of it.

But if we can't build out, why not build up? Vertical farms are a proposed innovation that might allow us to do just that.

Vertical farms use hydroponics and aeroponics, soil-free growing techniques once researched by NASA to grow plants in space. One major problem with conventional "horizontal" farms is loss of water to runoff. But plant cultivation in either a water-based nutrient solution, shown here, or a nutrient-rich mist enables water to be almost completely conserved.

Not everyone agrees that vertical farms will be economically viable. The biggest concern is energy. As with all indoor grow operations, artificial lighting like fluorescents or the LED's shown here must be supplied for any plant life that isn't exposed to sunlight.
Proponents insist that the reduction of farm equipment needed for harvest and transport would make up the difference by cutting back on fossil fuels. Some even argue that vertical farms could save energy by recycling wastewater and composting non-edible plant material to generate methane energy.

At least on a small scale, vertical farms are no longer just a theory.

In 2009, England's Paignton Zoo launched a program called 'Verticrop' that implemented vertical growing techniques to raise organic plants for animal feed. Using hydroponics, indoor lighting and rotating planters, the zoo has successfully reduced water and nutrient consumption by 95 percent relative to conventional systems.

Large-scale vertical farms, like the "Type O2" design seen above, are still only theoretical, but certain cities have expressed a serious interest in making them a reality. Incheon, South Korea; Abu Dhabi, United Arab Emirates; and Dongtan, China seem the most likely candidates, but it will be at least another five to ten years before we see them get off the ground.

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Posted By: Ian - Category: food

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Domestic Food Waste

March 29th 2010 00:27

Food waste from packaging, processing or other means can have a dramatically varied impact, depending on the amount produced and how it is dealt with; in some countries the amount of food waste is negligible and has little impact. In countries such as the US and the UK however, the social, economic and environmental impact of food wastage is enormous.

In the UK, 6.7 million tonnes per year of wasted food (purchased and edible food which is discarded) amounts to a cost of £10.2 billion each year. This translates a cost of £250 to £400 a year for every British household

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Posted By: Ian - Category: food

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Dietary Supplement

March 15th 2010 01:57

Health Supplements - Do they really offer any benefits?

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Posted By: Ian - Category: food

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Sandwiches of the World

June 3rd 2009 11:43

Humans have been eating meat and other foods with bread for thousands of years. Lord Sandwich was fond of the meal, as it allowed him to continue playing cards without getting the cards greasy -it carries his name to this day. Different countries and cultures have different variations of this hand-held meal. Have a look at the culinary delights below. All sourced from the Chicago Tribune here.

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Posted By: Ian - Category: food

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Essential Herbs to Grow in Your Garden

May 18th 2009 09:53

Thanks to the Reader's Digest, here are some of the most useful and popular herbs that you can plant in your garden.

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Posted By: Ian - Category: food

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Superfoods

May 8th 2009 09:18

Superfoods are those considered especially nutritious or otherwise beneficial to health and well-being. There is no legal definition of what constitutes a superfood and some believe the term is overused as a marketing tool. Nonetheless, thanks to the Chicago Tribune, here are some Superfoods that we all could be eating more of.

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