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hindle xiii

Food and drink thread

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18 minutes ago, Futtocks said:

It is part of the sacred ritual. 

The wafers you get at communion aren't exactly a taste bud riot (and the wine's usually pretty rough too), but it wouldn't be proper without them.

Over hearing old lasses saying how spotless the cafe is part of it all as well

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'F@nny* Cradock cooks for Christmas' is currently on the BBC Red Button, and also on the iPlayer. 

*the @ was added, to defeat the forum's swear filter. :D 

Edited by Futtocks

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At the moment I have a craze for drinking pints of tomato juice with lashings of Worcestershire sauce, or Henderson's relish.

At the current rate of progress, by the weekend I'll be drinking pints of Worcestershire sauce with lashings of tomato juice.

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1 hour ago, Robin Evans said:

What on earth is Worcester sauce?????

I have no knowledge of such substance.........

227857011_0_640x640.jpg

See my post.

Henderson's is my default condiment. I could sup it like pop

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Hummm. I had Bunny Stew, with lots of Garlic in May 2017 at Valletta on Malta, it was nice, but wild rabbit. I nearly died when Miss Bunny (the Brown one) went missing. BBC Saturday Kitchen showed dead Bunnies. Leilani nearly died.
There should be a watershed for showing pets as food.
Who hasn't eaten fish then gone home & fed the tank?
Or thought about baby animals like lamb, calves, Cockerels and goat, whose males are slaughtered just because they don't produce enough milk or eggs.
Most of the "Chickens" you eat are Male Cocks, out of the egg & killed at 9-15 weeks, because they are not egg producers.
We used to have Capon for Xmas, Castrated Chicken.
Loads of meat on him.
Touch my Bunnies & you die, the brown one is missing. If I find the fox, I will slit it's gizzards.
No automatic alt text available.

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Pies done. Jellied and given as presents....

Paté and chutney made.

Stuffing to make and a ham braising in ginger ale with all.manner of fruit and spices..... ginger glaze to apply.....

The smells in this kitchen are pretty good......

 

20171222_163354.jpg

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18 hours ago, Robin Evans said:

Pies done. Jellied and given as presents....

Paté and chutney made.

Stuffing to make and a ham braising in ginger ale with all.manner of fruit and spices..... ginger glaze to apply.....

The smells in this kitchen are pretty good......

 

20171222_163354.jpg

I need some staff training on the subject of raised pies. I'm not kidding.

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On 12/17/2017 at 1:52 PM, Bleep1673 said:

There should be a watershed for showing food as pets.

Altered for better reading and more festive approach.;)

Magret de Canard, Lapin and Coustallous de porc ...... Now that what I call Christmas meals!

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Patience is the greatest ingredient.

Make a bit water pastry.

Melt 125g good lard in 150ml water. Add to 450g flour. Mix well. Don't use supermarket lard. Use a good butcher... if you can get Italian lard it makes very crispy pastry. Lovely. Then set aside. At least 3-4 hours. Some wait overnight.

It will cool and as it cools it will stiffen. 

Then you will need a dolly. I have two... see below. Start using the larger one. It' easier to work.

Cut pastry enough for a pie and set aside enough for a lid. 

For the dough into a stiff 1cm thick paté about 1ckm diameter bigger than the dolly.

Then placing your hand around the dough slowly work it up the sides of the dolly until you have the height of your pie.

Pie mix 75/25 shoulder/belly mix. I double mince about 25% of the mix to give a variance in texture.

1.6% salt. Pepper... use 50/50 black/white. Pinch mace. Allspice and a few grates of nutmeg. Leave 2 days.

To assemble push the meat firmly into your pie she'l to get the air out and ensure a tight pie.

Egg wash your lid on.

Cook 190 for about 80 mins.

Leave to cool before putting your jelly in.

For the jelly use pigs feet not gelatin. It' easy and much much better

20171222_114710.jpg

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7 minutes ago, Oxford said:

Altered for better reading and more festive approach.;)

Magret de Canard, Lapin and Coustallous de porc ...... Now that what I call Christmas meals!

I've got matter d'oie

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Roast duck, roast spuds and red cabbage tonight.  With rice pudding, almonds and cherry sauce for dessert.

Very traditional Danish Christmas dinner.

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7 minutes ago, Robin Evans said:

Patience is the greatest ingredient.

Make a bit water pastry.

Melt 125g good lard in 150ml water. Add to 450g flour. Mix well. Don't use supermarket lard. Use a good butcher... if you can get Italian lard it makes very crispy pastry. Lovely. Then set aside. At least 3-4 hours. Some wait overnight.

It will cool and as it cools it will stiffen. 

Then you will need a dolly. I have two... see below. Start using the larger one. It' easier to work.

Cut pastry enough for a pie and set aside enough for a lid. 

For the dough into a stiff 1cm thick paté about 1ckm diameter bigger than the dolly.

Then placing your hand around the dough slowly work it up the sides of the dolly until you have the height of your pie.

Pie mix 75/25 shoulder/belly mix. I double mince about 25% of the mix to give a variance in texture.

1.6% salt. Pepper... use 50/50 black/white. Pinch mace. Allspice and a few grates of nutmeg. Leave 2 days.

To assemble push the meat firmly into your pie she'l to get the air out and ensure a tight pie.

Egg wash your lid on.

Cook 190 for about 80 mins.

Leave to cool before putting your jelly in.

For the jelly use pigs feet not gelatin. It' easy and much much better

20171222_114710.jpg

Excellent, thanks mate.

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29 minutes ago, Robin Evans said:

I've got matter d'oie

Now I'm sure there's a restaurant thread somewhere but your post reminded of a meal I had in Dunkerque with a source Foie Gras

If you're ever doing the sites of defeat/war or going directly to Belgium without collecting £200 I can recommend this place

Le Sweet

I don't do this often but top notch food

 

 

Edited by Oxford

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2 minutes ago, Tongs ya bas said:

Well Christmas dinner went down a treat. Belting food even if I say so myself. Wonderful company. Lots of laughs.

We had to make emergency arrangements to accommodate 3 more at only a couple of hours notice....

Crisis, what Crisis? All sorted.

I don't care if it sounds like I'm blowing my own flugelhorn.... but I nailed it..... but as always when I cook, I ate very little......

Then at 4.30 I slumped with a 1996 bottle of clynelish......

I thoroughly enjoyed the day.

Today chips n turkey n pickles🤣

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7 minutes ago, Robin Evans said:

We had to make emergency arrangements to accommodate 3 more at only a couple of hours notice....

Crisis, what Crisis? All sorted.

I don't care if it sounds like I'm blowing my own flugelhorn.... but I nailed it..... but as always when I cook, I ate very little......

Then at 4.30 I slumped with a 1996 bottle of clynelish......

I thoroughly enjoyed the day.

Today chips n turkey n pickles🤣

I love it when that happens. It adds to the vibe. We had an extra one plus a take away: my lad's partner's dad who can't get out. 

I was knackered and pleasingly sober at the end of it. Our Angus slept through the entire session.

I dread the day when I haven't got it in me to do it. 

By the way is there any pie left? You inspired me.

Edited by Tongs ya bas

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Our lilee is 3.... he first full Monty Christmas frenzy....

Lils n her mum have been here since Saturday as fella didn't finish nights at the big house til yesterday morning.

So I've been treated to a granddaughter on full tilt..... really excited..... and it's been brilliant.

Similarly, I can't contemplate not doing it for folks over Christmas tho I wouldlove to do it in some isolated cottage in the highlands or Northumberland by way of a change....

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6 minutes ago, Gerrumonside ref said:

Tasmanian sparkling wine is very nice indeed.

 

I'm up for new experiences....

Domaine name??

Never had a tazzy

Edited by Robin Evans

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3 minutes ago, Mumby Magic said:

Anyone got any good, simple, alternative recipes for sprouts?

Boil em. Works every time for me. No need for any poncey forgiving about. Sprouted sprouts, bloody lovely.

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