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Questions of the day!
1. Why are mince pies called "mince pies", and the stuff inside "mince meat"? I did ask around and got told that there is suet inside so there is "meat", in a sense, but still...
2. Why do people make their Christmas cake/pudding thing months and months ahead of Christmas - they probably do develop a special flavour (which I find URGH, but anyway), but is it actually safe to eat?!?! Boss3 said her mum used to make it a year ahead... o_o
*sings* I feel it in my fingers... I feel it in my toes! So if you really like Christmas, come on and let it snow! XD
2. Why do people make their Christmas cake/pudding thing months and months ahead of Christmas - they probably do develop a special flavour (which I find URGH, but anyway), but is it actually safe to eat?!?! Boss3 said her mum used to make it a year ahead... o_o
*sings* I feel it in my fingers... I feel it in my toes! So if you really like Christmas, come on and let it snow! XD
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2. It does affect the flavour - freshly made pud/cake can be almost sickly sweet. In the case of the cakes I make, they'd probably be safe to eat for a good five years because of the sheer amount of alcohol in them. Between soaking the fruit and various stages of preparation, I usually average two bottles of sherry per cake!
no subject
it used to be mince meat O_O