Piccalilli is a true British classic. A pungent relish of East Indian origin, made of chopped vegetables, mustard, vinegar, & hot spices. Served with raised pies, ham, or strong cheeses. Similar to Branston pickle, except it is tangier & less sweet, colored bright yellow (using turmeric) rather than brown, the chunks are larger. The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how "to make Paco-Lilla, or India Pickle".
Deep in the heart of South Carolina, between Columbia and Charleston, where German immigrants settled in the 18th century, there is a pocket of barbecue connoisseurs who prefer pork with yellow mustard sauce. These South Carolinians can thank their German heritage for that: Pairing pork and mustard is an age-old Bavarian tradition that has stood the test of time. Our Carolina Gold is sweet and tangy, with a bit of heat. We use pungent Dijon (because the French know their mustard) instead…
Camembert-a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France. AOC "Camembert de Normandie" legally has to be unpasteurised, which is the traditional method. Aged atleast 3 weeks, the ripening process produces the distinctive rind and creamy interior texture characteristic of the cheese.
The Truth About Lobster Rolls - Whether you call it Maine-style, New England-style, or Connecticut-style, the big argument seems to be mayonnaise or no mayonnaise. Sure, there are differences of opinion about the bun (classic split-top hot dog bun or no?), and about whether the meat should be served hot or cold, but what goes on that meat is the greatest denominator.