Robin Evans Posted November 19, 2017 Share Posted November 19, 2017 Had roast lamb me sen.... Garlic n rosemary..... washed down with a good cot from the Loire. Stuffed. Link to comment Share on other sites More sharing options...
Futtocks Posted November 19, 2017 Share Posted November 19, 2017 1 hour ago, Robin Evans said: Had roast lamb me sen.... Garlic n rosemary..... washed down with a good cot from the Loire. Stuffed. A bottle of Primitivo/Zinfandel from Italy's Salentino (the heel of the boot) region for me. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Robin Evans Posted November 23, 2017 Share Posted November 23, 2017 A proper hot pot. With a bottle of Kelham Island pale rider. Link to comment Share on other sites More sharing options...
Robin Evans Posted November 24, 2017 Share Posted November 24, 2017 Been on a curing and smoking course all day. I have a fridge full of vac packed salt beef, pancetta duck breast and pigs cheek curing away. On top I have some proper corned beef pastrami and port glazed gammon.... What a day..... Washing down with a black and a red from welbeck brewery I've had worse fridays 1 Link to comment Share on other sites More sharing options...
Futtocks Posted November 24, 2017 Share Posted November 24, 2017 2 minutes ago, Robin Evans said: Been on a curing and smoking course all day. I have a fridge full of vac packed salt beef, pancetta duck breast and pigs cheek curing away. On top I have some proper corned beef pastrami and port glazed gammon.... What a day..... Washing down with a black and a red from welbeck brewery I've had worse fridays Sounds interesting! Where did you do the course? "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Robin Evans Posted November 24, 2017 Share Posted November 24, 2017 School of Artisan Food Lower Motor Yard, Welbeck S80 3LR 01909 532171 https://g.co/kgs/ECcfz8 I've been on a couple of courses there. Today was excellent. Not cheap..... A bloody good butchers farm shop on campus too Link to comment Share on other sites More sharing options...
Robin Evans Posted November 24, 2017 Share Posted November 24, 2017 Google dukeries farm shop and garden centre.... The dukeries estate is being put to very good use Link to comment Share on other sites More sharing options...
Robin Evans Posted December 5, 2017 Share Posted December 5, 2017 Had my own home cured bacon this morning.. ... bloody wonderful. I haven't got a slicer so I had to carve it which meant the rashes were a little thicker than I would have liked, but it was very tasty. Link to comment Share on other sites More sharing options...
Gerrumonside ref Posted December 10, 2017 Share Posted December 10, 2017 Shared a lovely bottle of Laurent Perrier Cuvee Rose in Manchester on Friday night along with a few French Martinis. Funny thing was in this age of Prosecco, the young lad behind the bar was struggling to identify the classic bottle shape of the ‘LP’ in their wine cooler! We got there in the end. Anyway, I’m interested to know what fizz, sparklers, bubbly etc everyone has got lined up for Xmas and New Year? Is anyone really pushing the boat out and if so what are you recommending? So far I’ve accumulated: Nyetimber Sparkling Rose (UK) Chapel Down Sparkling Rose (UK) Canard-Duchêne Rose (France) Veuve Monsigny Brut NV (France) Veuve Monsigny Rose (France) Link to comment Share on other sites More sharing options...
Bearman Posted December 10, 2017 Share Posted December 10, 2017 I called into GH Porters butchers in Newark on my way to Lincoln on Friday. I bought faggots wrapped in bacon, haslet and black pudding. I loved the faggots but my wife found them a bit too "livery". The black pudding was brilliant, enough small bits of fat to keep it moist without being over powering. The haslet was good too. I also bought a pork pie which I will try later, I regret not buying and trying their rabbit pie. Ron Banks Midlands Hurricanes and Barrow Link to comment Share on other sites More sharing options...
Futtocks Posted December 11, 2017 Share Posted December 11, 2017 My sister and her husband had a shared birthday party over the weekend, as their actual birthdays are very close in December. Apart from some bowls of crisps/nuts/twiglets, and some really nice sweet tarts (chocolate, lemon or Bakewell), they dealt with the main catering by hiring a fish'n'chip van. It pulled up outside the front door, served everyone and tallied up the amount served at the end of the evening as part of the hire cost. Genius! "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Kayakman Posted December 11, 2017 Share Posted December 11, 2017 Can you believe it?...going to get some of these and throw them at the rabid Wolfpack fans during the home opener...will calm all those wild canines down. Predicting this will be a best seller in Canada! https://news.lift.co/5-cannabis-dog-treats-can-find-canadian-grey-market/ Link to comment Share on other sites More sharing options...
Tongs ya bas Posted December 12, 2017 Share Posted December 12, 2017 What is it about the bread and butter(sic) you get in fish and chip restaurants. I can't get enough of it, yet it's limp, generic, supermarket white bread slathered in smegma. Link to comment Share on other sites More sharing options...
Futtocks Posted December 12, 2017 Share Posted December 12, 2017 2 hours ago, Tongs ya bas said: What is it about the bread and butter(sic) you get in fish and chip restaurants. I can't get enough of it, yet it's limp, generic, supermarket white bread slathered in smegma. 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. 1 "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Tongs ya bas Posted December 12, 2017 Share Posted December 12, 2017 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 Link to comment Share on other sites More sharing options...
Futtocks Posted December 13, 2017 Share Posted December 13, 2017 (edited) '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. Edited December 13, 2017 by Futtocks "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Tongs ya bas Posted December 13, 2017 Share Posted December 13, 2017 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. 1 Link to comment Share on other sites More sharing options...
Robin Evans Posted December 13, 2017 Share Posted December 13, 2017 (edited) What on earth is Worcester sauce????? I have no knowledge of such substance......... Edited December 13, 2017 by Robin Evans Link to comment Share on other sites More sharing options...
Tongs ya bas Posted December 13, 2017 Share Posted December 13, 2017 1 hour ago, Robin Evans said: What on earth is Worcester sauce????? I have no knowledge of such substance......... See my post. Henderson's is my default condiment. I could sup it like pop Link to comment Share on other sites More sharing options...
Bleep1673 Posted December 17, 2017 Share Posted December 17, 2017 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. Link to comment Share on other sites More sharing options...
Robin Evans Posted December 23, 2017 Share Posted December 23, 2017 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...... 2 Link to comment Share on other sites More sharing options...
Tongs ya bas Posted December 24, 2017 Share Posted December 24, 2017 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...... I need some staff training on the subject of raised pies. I'm not kidding. Link to comment Share on other sites More sharing options...
Oxford Posted December 24, 2017 Share Posted December 24, 2017 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! 2 warning points Link to comment Share on other sites More sharing options...
Robin Evans Posted December 24, 2017 Share Posted December 24, 2017 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 1 Link to comment Share on other sites More sharing options...
Robin Evans Posted December 24, 2017 Share Posted December 24, 2017 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 Link to comment Share on other sites More sharing options...
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