His wide cheekbones and huge double chin did not disfigure him very much, but his belly, dressed in a striped waistcoat, resembled a huge featherbed, and his legs, dressed in similarly coloured stockings, were the size of two large butter kernels.
Mentioned in this book is the popular South Indian dish Idli and its preparation by soaking Urad dal (black gram) in butter milk, grinding it to a fine paste, and mixing with spices and the clear water of curd.
Peterborough's magnificent seventeenth century Guildhall, built shortly after the restoration of King Charles II, is supported by columns, to provide an open ground floor for the butter and poultry markets which used to be held there.
Roux has become the most popular thickener, made from cooking together a roughly equal proportion (by weight) of flour and fat (traditionally hog lard, although increasingly made with butter since the mid-20th century.) The length of cooking time determines the final flavor and texture, since the longer the roux is cooked before being added to the gumbo, the darker it becomes and the less thickening power it retains.