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Post by Patrick on Jul 12, 2009 17:02:40 GMT
Maybe we should all become vegans?  Make those decisions for yourself, thank you very much. I won't be going vegan  ........and the Planet Vega is such a long way away! ;D |
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Post by motorist on Jul 12, 2009 17:18:15 GMT
Make those decisions for yourself, thank you very much. I won't be going vegan ........and the Planet Vega is such a long way away! ;D ...inhabited by Horlickians  |
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Post by everso on Jul 13, 2009 11:06:49 GMT
........and the Planet Vega is such a long way away! ;D ...inhabited by Horlickians Don't forget minorities: Ovaltinians ;D |
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Post by bonbonlarue on Aug 23, 2009 12:53:30 GMT
I'm doing the whole kit and caboodle today..roast pork, stuffing, apple sauce, cauliflower cheese and roast potatoes, parsnips & carrot. There may even be YP's...  |
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Post by trubble on Aug 23, 2009 12:55:34 GMT
What's your stuffing like? I don't eat the meat but I love every other part of a roast dinner especially stuffing. I make sage and onion stuffing and just bake it in the oven to go with roast potatoes etc.
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Post by trubble on Aug 23, 2009 13:01:33 GMT
Uh-oh. You were supposed to be making this tonight:
August 23
Jenny Lind soup
Fried Fillets of Plaice
Anchovy Sauce
Poulet a la Sefton
Veal Olives with Tomato Sauce
Duchess Potatoes
Peas
Pistachio Cream
Cheese Souffle
[/font][/size] Jenny Lind soup recipe: 1 quart white stock 1 gill milk yolks of 2 eggs 1 and a half oz sago pinch sugar, salt pepper. Er... yum?  What is 1 gill milk? |
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Post by bonbonlarue on Aug 23, 2009 13:06:24 GMT
What's your stuffing like? I don't eat the meat but I love every other part of a roast dinner especially stuffing. I make sage and onion stuffing and just bake it in the oven to go with roast potatoes etc. I've been told that my stuffing is quite extraordinary.....  oh...and a gill is 1/4 pint. Whisky is served in 1/6th gill measures...approx 25ml |
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Post by trubble on Aug 23, 2009 13:15:01 GMT
Ah! Thanks. Qwite Intrestin.
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Post by bonbonlarue on Aug 23, 2009 13:16:40 GMT
Ah! Thanks. Qwite Intrestin. I know all sorts of crap...if only we could de clutter our brains...eh? |
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Post by Patrick on Aug 23, 2009 13:58:40 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.
According to Abebookes - Earliest version appears to be 1910 - then various reprints (presumably) through the 1920's and 30's. Another reprint in 1990. Seemed originally to be exclusive to Harrods - who (what's yours?) were the original publishers. |
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Post by Patrick on Aug 23, 2009 14:02:50 GMT
We've just had two nights of a hale, hearty and homemade fish pie - followed by a slob night of bacon, egg and chips, last night. I'm hazarding a guess here, but Sunday nights usually end up being Pasta nights - cos we can't generally think of anything else.
Got to do a bit of healthy eating this week - and have a fast from drink. Weighed myself last night and it's not good.
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Post by trubble on Aug 23, 2009 14:26:45 GMT
Thanks, Patrick.  It says: Fourth Thousand London T. Werner Laurie Ltd. Clifford's Inn. |
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Post by trubble on Aug 23, 2009 14:30:26 GMT
Ah! Thanks. Qwite Intrestin. I know all sorts of crap...if only we could de clutter our brains...eh? ...but that's what Stub Crouch is for! I just empty it here and let Patrick clean it up. I think he sends a good load of it off for recycling. |
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Post by Patrick on Aug 23, 2009 15:05:49 GMT
I can't wait for the day when they work out how to read and translate brainwaves, all we'll need is the insertion of a tiny usb port at the back of the neck. Just think - all the more horrid memories of life can be tucked away in a hard drive somewhere and forgotten about.
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Post by percyplum on Aug 23, 2009 21:21:40 GMT
Percyplums phenomenal paella tonight. It wuz scrummy! |
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Post by bonbonlarue on Aug 23, 2009 21:36:57 GMT
ooooo..never done Paella...I shall put it on my 'list'
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Post by Patrick on Aug 23, 2009 21:49:39 GMT
Best Beloved's not a rice fan, so I do a similar thing with smoked haddock and couscous.
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Post by everso on Aug 24, 2009 11:15:25 GMT
I had paella at a friend's house a couple of weeks ago. It was vair vair tasty.
I've never cooked it myself though.
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Post by percyplum on Aug 24, 2009 15:18:28 GMT
Dead easy...at least my version is.
Brown some chicken thighs or drumsticks in olive oil. Put to one side and gently fry an sliced onion, sliced red pepper and some garlic (lots). When softened, stir in paella rice and cook for a minute without browning. Add stock with saffron in it (chicken is best but Marigold veg stock is brilliant). Return chicken pieces and season well. Cook until rice is soft and has absorbed almost all the liquid. Chuck in some frozen peas and assorted seafood - I use that cocktail mix of squid, mussels, prawns, cockles and put a couple of big shell-on langoustines on top. Heat for a couple of minutes until shellfish hot and serve.
Simples.
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Post by everso on Aug 24, 2009 21:17:20 GMT
Dead easy...at least my version is. Brown some chicken thighs or drumsticks in olive oil. Put to one side and gently fry an sliced onion, sliced red pepper and some garlic (lots). When softened, stir in paella rice and cook for a minute without browning. Add stock with saffron in it (chicken is best but Marigold veg stock is brilliant). Return chicken pieces and season well. Cook until rice is soft and has absorbed almost all the liquid. Chuck in some frozen peas and assorted seafood - I use that cocktail mix of squid, mussels, prawns, cockles and put a couple of big shell-on langoustines on top. Heat for a couple of minutes until shellfish hot and serve. Simples. Mmmm. Sounds good. And, yes, Marigold veg stock is brilliant. |
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