Posted on February 17, by Scott Alexander I got many good responses to my Considerations On Cost Disease post, both in the comments and elsewhere. A lot of people thought the explanation was obvious; unfortunately, they all disagreed on what the obvious explanation was. Below are some of the responses I found most interesting.
Syllabub Syllabub belongs to the English family of creamy dessert beverages combining dairy products and sweet wine. Originally a holiday beverage, syllabub invited many interesting variations based on viscosity and application.
Dessert syllabubsakin to trifle, flourished in the early 20th century. Its defining characteristic is the mixing of white wine or cider or fruit juice with sweetened cream, so curdling the cream, but from earliest times it has diverged into two basic types: The former was made with thicker cream, often reinforced by beaten egg whites, the latter with single cream or even milk, sometimes introduced directly from Compare and contrast two explanations of cow's udder into a bowl containing the wine and other ingredients.
Both sorts remained very popular until the mid-nineteenth century As for the name syllabub, that remains a complete mystery. Early spellings include solybubbe, sullabub, selybube, and even sillibouk, and probably it was originally just a fanciful meaningless coinage.
Syllbub became the main form aroundprobably due to the influence of the word syllable.
The agitating is accomplished by methods varying from milking directly from the cow into a bowl of rich cream and wine to the use of a charming 'syllabub churn,' and ingenious device that produces a fine long-lasting froth. In addition to its other virtues, wine serves to lightly curdle the milk and 'set' the fluffy mixture.
This fortifying dessert drink was known by Tudor times and became enormously popular in colonial America. As ice cream became more available, the cool creamy syllabub came to be considered increasingly old-fashioned, although it did linger in the South Randolph's recipe is not at all traditional and is quite quite beside the point.
Columbia SC] p. They are not rare or exotic, but are often either colonial or betray some important British trade connection.
In other words, they seem to embody the growing power of the British Empire, especially now that ordinanary housewives can purchase sugar from the West Indies, nutmeg from the Spice Islands, lemons and sherry from Spain.
The British housewife is apparently no longer aware that these were once rare and costly ingredients available only to the wealthiest consumers. This syllabub recipe, one of dozens, is something like a cross between an eggnog and a creamy dessert floating on wine. Westport CT] p.
Fill your Sillabub pot half full with cider, and good store of sugar, and a little nutmeg, stir it well together, and put in a s much cream by two or three spoonfuls at a time, as hard as you can, as though you milkt it in; then stir it together very softly once about, and let it stand two hours before you eat it, for the standing makes it curd.
Devon]p. Mix all together witha Spponful of Orange-flower Water, beat it well together with a Whisk half an Hour, then with a Spoon fill your Glasses. These will keep above a Week, and is better made the Day before.
The best Way to whip Syllabubs is, have a fine large Chocolate-mill, wich you msut keep on purpose, and a large deep Bowl to mill them in; it is both quicker done, and the Froth stronger.
The thin that is left at Bottom, have ready some Calf's Food Jelly boiled and clarified, there must be nothing but the Calf's food boiled to a hard Jelly; when cold, take out of the Fat, and clear it with the White of Eggs, run it through a Flannel Bag, and mix it with the clear, which you saved of the Syllibubs; sweeten it to your Palate, and give it a boil; then pour it into Basons, or what you please.
When cold, turn it out, and it is a fine Flummery. Glasse also offers a recipe titled "To make Whipped Syllabubs. Take a quart of good sweet cream, put it into a broad earthen pan, with a jill of sack, the juice of a lemon or Seville orange, and the rind of a lemon cut thin; make it pretty sweet with fine powder sugar, whip it with a whisk, and as the froth rifes take it off, and put it on a sieve to drain for half an hour; then half-fill your glasses with some red, and some white wine, and with a spoon put on your syllabub as high as you can: Never make it long before you want to send it to table.
Put a bottle of either red or white wine, ale or cyder, into a China bowl, sweeten it with sugar, and grate in some nutmeg, then hold it under the cow, and milk into it till it has fine froth at the top; strew over it a handful of currants, clean washed and picked, and plumped before the fire.§ Implementation of Texas Essential Knowledge and Skills for Science, High School.
(a) The provisions of this subchapter shall be implemented by school districts.
A compare and contrast essay therefore looks at the similarities of two or more objects, and the differences. This essay type is common at university, where lecturers frequently test your understanding by asking you to compare and contrast two theories, two .
Contrast principle. Principles > Contrast principle. Principle | How it works | So what. Principle. We notice difference between things, not absolute measures.. How it works. When we make judgments, evaluating how good a dress or person is, we don't make absolute judgments.
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One of the most common is the comparison/contrast essay, in which you focus on the ways in which certain things or ideas—usually two of them—are similar to (this is the comparison) and/or different from (this is the contrast) one another. This section ought to be read in conjunction with the section on Writing with a Sense of Purpose, as tone and purpose are very much related: one's tone is defined by why one is writing and vice versa.