Blackening (cooking) Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish, the
ITEM club ITEM club ITEM, in The EY ITEM Club, stands for "Independent Treasury Economic Model". The EY ITEM Club is an economic forecasting group based in the United Kingdom. It produces quarterly economic UK forecasts, which are often mentioned in the UK news media. It was founded in 1977 and is sponsored by EY (Ernst & Young), a firm of business and financial advisers. ITEM is said to be independent of any political, academic or commercial bias despite corporate sponsorship. Its independence is underpinned by the untied sponsorship of EY. The club was officially named "The EY ITEM Club" in 2012.