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Post by Patrick on Jan 4, 2009 21:19:41 GMT
It's astonishing how much healthier in feel and taste a homemade pizza can be.
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Post by everso on Jan 5, 2009 17:42:10 GMT
It's astonishing how much healthier in feel and taste a homemade pizza can be. I do so agree! I always feel a bit of a couch potato if I buy a ready-made one, but a home-made one - which takes time, and that's what matters I guess - always seems more healthy. It probably isn't. Tonight I'm making a chowder with smoked haddock and prawns. Mmmmmm  |
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Post by Patrick on Jan 5, 2009 22:28:14 GMT
Tonight I'm making a chowder with smoked haddock and prawns. Mmmmmm Got a recipe for that where you stick mushrooms in and sliced tomatoes and cheese on top. Probably told you before, but smoked Haddock usually ends up with cousous andpeas in our house. all in together. |
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Post by everso on Jan 5, 2009 23:22:47 GMT
Tonight I'm making a chowder with smoked haddock and prawns. Mmmmmm Got a recipe for that where you stick mushrooms in and sliced tomatoes and cheese on top. Probably told you before, but smoked Haddock usually ends up with cousous andpeas in our house. all in together. I made so much, Patrick, that Mr. E. and I had two huge bowlfulls each. Then we each had a baked apple afterwards. Man, I'm so full I almost need a wheelbarrow to transport me to bed. |
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Post by Patrick on Jan 5, 2009 23:30:54 GMT
Sounds like Christmas Dinner proportions.
Did you have any chowder over in Boston? We did at the place that was supposed to be the best in the land!! - In a very English way, we decided it tasted like Chicken Soup!
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Post by everso on Jan 5, 2009 23:59:54 GMT
Sounds like Christmas Dinner proportions. Did you have any chowder over in Boston? We did at the place that was supposed to be the best in the land!! - In a very English way, we decided it tasted like Chicken Soup! No we didn't have chowder in Boston. I did have it once in San Francisco (by the waterfront). They serve it in bowls made out of a huge hollowed out bread roll. I like mine made with smoked haddock as it has lots of flavour. |
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Post by trubble on Jul 9, 2009 19:04:42 GMT
I don't know what year this book was published but it's here on my lap and it's called:
A Year's Dinners
365 Seasonable Dinners
With Instructions for Cooking. A Handy
Guide-Book for Worried
Housekeepers
by May Little.
Tonight's dinner menu is as follows: JULY 9.
Tomato Purée
Prawns in Aspic
Durham Cutlets
Curried Eggs
Broad Beans and Parsley Sauce
Diplomatic Pudding
Cheese I have the recipes should you require them. Tomorrow's dinner menu: JULY 10.
Asparagus Soup
Whitebait
Brown Bread and Butter
Roast Fowl
Bacon
Potato Saute
French Lettuce Salad
Leche Cream
Cheese Soufflé It's not a great book for dieters. Or anyone with anything else to do apart from make dinner. |
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Post by Patrick on Jul 9, 2009 20:27:10 GMT
That rings a bell. I expect my Mum's got it - she has always hung on to a weird and wonderful collection of cookbooks - From the Jimmy Youngs through to the Larrouse Gastronomique with it's recipes for Dog, and Guinea Pig! By Contrast, my 1963 Marguerite Patten's "Learning to Cook" also has a number of suggested recipes for July: "For the main meal of the day(Lunch or Dinner):
Baked Stuffed Hearts
Fresh Roast New Potatoes (Boiled or Roasted)
Raspberry Summer Pudding
or...................
Fish Salad
New Potato Salad, French Bean Salad
Trifle.
or..................
Stewed Neck of Lamb or Irish Stew
Young Carrots and Peas
Blackcurrant Pudding. Also some marvellous pointers as to what's available and what's not in July - plus tips on how to store your food in hot weather - all this and more once I've finished photoshopping them! |
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Post by bonbonlarue on Jul 9, 2009 20:34:46 GMT
..or.... the menu this evening Chez Bonbon is : 2 pieces of toast, buttered liberally
I huge slice of Ginger Cake
I bottle of Portuguese red
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Post by Patrick on Jul 9, 2009 23:01:03 GMT
Here you go! Cope with those July shopping blues the Marguerite Patten way!     "Salads will, of course, be put into a refridgerator, if you are fortunate enough to have one"Oh! Bless! Those were the days! |
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Post by trubble on Jul 10, 2009 14:10:03 GMT
Why are eggs less plentiful in July?
Meanwhile, Bonbon, I hear ya.
And hot gossip from the G8 summit:
This morning 9.42 am, Sarah Brown twitted that she has twice turned down veal served at official meals at the G8 summit. "Am hoping that no veal served at lunch again today -- have declined it twice this trip as just feel very strongly about it," she writes.
1020 GMT - Dave Clark reports: The G8 nations and 19 partner countries announce they've agreed a package of measures worth at least 15 billion dollars to boost agriculture and food security in the developing world. "There is an urgent need for decisive action to free humankind from hunger and poverty," the statement says.
1123 GMT - Paris Correspondent Dave Clark says: Once under way, one international summit seems much like another, only the catering changes. Perhaps surprisingly, the food for the press in L'Aquila is not a patch on the sauerkraut and sausages we got at the NATO gig in Strasbourg. It seems the contract went to a motorway services firm. The press centre bar is, however, excellent. I just grabbed an espresso doppio and a square of focaccia on my way to see the Japanese prime minister.
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Post by trubble on Jul 10, 2009 14:12:07 GMT
1218 GMT - Denis Barnett writes: The leaders have agreed to increase the food security package to 20 billion dollars, Berlusconi says. Rumbling stomachs help, I guess.  |
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Post by everso on Jul 10, 2009 17:19:56 GMT
Why are eggs less plentiful in July? Meanwhile, Bonbon, I hear ya. And hot gossip from the G8 summit: This morning 9.42 am, Sarah Brown twitted that she has twice turned down veal served at official meals at the G8 summit. "Am hoping that no veal served at lunch again today -- have declined it twice this trip as just feel very strongly about it," she writes.1020 GMT - Dave Clark reports: The G8 nations and 19 partner countries announce they've agreed a package of measures worth at least 15 billion dollars to boost agriculture and food security in the developing world. "There is an urgent need for decisive action to free humankind from hunger and poverty," the statement says. 1123 GMT - Paris Correspondent Dave Clark says: Once under way, one international summit seems much like another, only the catering changes. Perhaps surprisingly, the food for the press in L'Aquila is not a patch on the sauerkraut and sausages we got at the NATO gig in Strasbourg. It seems the contract went to a motorway services firm. The press centre bar is, however, excellent. I just grabbed an espresso doppio and a square of focaccia on my way to see the Japanese prime minister. Presumably she drinks milk and eats butter and cheese? Veal is a by-product of the dairy industry. How ridiculous. |
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Post by jean on Jul 10, 2009 21:07:24 GMT
Fresh Roast New Potatoes (Boiled or Roasted) Why would you boil a roast potato? |
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Post by housesparrow on Jul 12, 2009 4:46:36 GMT
Presumably she drinks milk and eats butter and cheese? Veal is a by-product of the dairy industry. How ridiculous. Veal is not an invevitable by-product of the dairy industry; if nobody ate it, the practice of shipping our bull calves abroad to suffer in some horrid dark crate would end. Compassion in World Farming (my favourite pressure group) says the answer is to put dairy cows to beef bulls, so the progeny can be reared for meat. There was an effort to produce what is known as "rosy veal" in this country, where the calves live a rather more natural life before slaughter, but it didn't catch on. |
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Post by everso on Jul 12, 2009 9:10:29 GMT
Presumably she drinks milk and eats butter and cheese? Veal is a by-product of the dairy industry. How ridiculous. Veal is not an invevitable by-product of the dairy industry; if nobody ate it, the practice of shipping our bull calves abroad to suffer in some horrid dark crate would end. Compassion in World Farming (my favourite pressure group) says the answer is to put dairy cows to beef bulls, so the progeny can be reared for meat. There was an effort to produce what is known as "rosy veal" in this country, where the calves live a rather more natural life before slaughter, but it didn't catch on. Housey, I hate the thought of young calves being slaughtered, but, at the rate that we eat dairy produce nowadays, if nobody ate veal surely there would be a huge surplus of beef cattle? And if everybody stopped eating meat these animals wouldn't be reared at all and presumably would die out. ARF - we need your view on this. Where are you? |
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Post by housesparrow on Jul 12, 2009 11:14:50 GMT
I don't like the thought of young calves being slaughtered either, but it is the fact they are transported alive abroad then kept in dark creates (to create a white meat) that really upsets people.
I understand that sometimes they are slaughtered at a few days old on the farm. A horrid thought, but possibly a better fate than becoming a veal calf?
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Post by motorist on Jul 12, 2009 11:20:03 GMT
I tried veal once, but I didn't like the taste. Lamb is tasty though  |
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Post by everso on Jul 12, 2009 12:32:28 GMT
I don't like the thought of young calves being slaughtered either, but it is the fact they are transported alive abroad then kept in dark creates (to create a white meat) that really upsets people. I understand that sometimes they are slaughtered at a few days old on the farm. A horrid thought, but possibly a better fate than becoming a veal calf? Yes, I do agree with you Housey. It's better for all animals to be slaughtered on a farm rather than being transported. If the transportation of live calves is the reason behind people's reluctance to eat veal then, yes, I agree with it. But, still, calves are a by-product of the dairy industry insofar as a lactating cow must give birth and there's a 50% chance that the calf will be a bull. Whether the calf is then slaughtered on site, transported or allowed to grow into a bull, is, I guess, up to us. Maybe we should all become vegans?  |
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Post by motorist on Jul 12, 2009 13:08:37 GMT
Maybe we should all become vegans? Make those decisions for yourself, thank you very much. I won't be going vegan  |
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