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Stanley
Local Historian & Old Fart


36804 Posts
Posted -  16/01/2009  :  06:49
New topic to make it easier to load. I had the last of the Colcanan I made two days ago. It lasted so long because I bought some small Cox's that were never going to tipen so, waste not want not, I pelled them, stewed them down a bit and after draining them popped them in with the colcanan. Bit more seasoning and it was nice....


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk
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moh
Silver Surfer


6860 Posts
Posted - 09/11/2010 : 11:47
That is how it should be Maz - if you cook it too long it is dry. Forgot to say - chicken stir fry tonight in a hoi sin sauce.

Edited by - moh on 09/11/2010 11:49:20 AM


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 10/11/2010 : 07:06
Maz, if you use it frequently you soon get to realise the point at which it is just on the cusp between doughy and dry. That's one of the advantages of old fashioned steaming in a pan of hot water. Very difficult to overcook it to dryness.

Fish, chips and peas last night. 


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Bluethel
New Member


6 Posts
Posted - 10/11/2010 : 09:30
Hello there, am new to this site and have found it all intruiging. Who is Stuart (Stewart?) he sounds like a chap to know? Cheerio



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Tizer
VIP Member


5150 Posts
Posted - 10/11/2010 : 09:43
Hello Bluethel, welcome to OGFB! Which one do you mean, Maz's Stuart Pastry or Stanley's Stewart? (Only joking, we're a funny lot!)


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 10/11/2010 : 10:21
Stewart Brown, butcher, Gisburn Road.

Maz, you got me going, I'm going to make an old-fashioned suet pudding with steak and onions in it. It's all your fault! How the hell am I ever going to lose weight!


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Bluethel
New Member


6 Posts
Posted - 10/11/2010 : 18:22
Thaqnk you Stanley and Tizer

Where abouts on Gisburn Road?

Does anyone know where there are any blackthorns with plenty of fruit?

Cheerio


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marilyn
VIP Member


5007 Posts
Posted - 11/11/2010 : 04:00
Oh don't blame me, Stanley. It is your waistline and you must own the reponsibilty for it.
I have enough blame put on me at this end by a man who weighs himself every morning...
(but the Suet Pastry was yummy I do admit. Did you end up making it Stanley?)

Bit of an odd night here as Ive just cleaned out the fridge....but Ive made a Salad and have some left over Potato Bake to accompany it.


get your people to phone my people and we will do lunch...MAZ Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 11/11/2010 : 05:40


Of course I made my own from minced suet from Stewarts. (Half way between Gisburn Road School and Foster's building site). Should have trimmed the paper before the pic to make them neater! Had the small one for tea. Yummy but a bit short of seasoning in the meat. Second one will do two teas so I can adjust filling in that one.


Stanley Challenger Graham




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moh
Silver Surfer


6860 Posts
Posted - 11/11/2010 : 10:41
Welcome Bluethel, I would have thought all the blackthorn was clear by now. Had chilli up in the lake district yesterday for lunch so only had a salmon sandwich last night. Lamb chops, roast squash and chips tonight - might put a bread sauce with the chops, it goes down well with them.


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 11/11/2010 : 15:51
I think the sloes will have finished Bluey. Margaret mailed from Perth WA this morning to say she was popping in for tea and wanted chips and peas with the pudding. I wish she could, it'd be lovely. However, I will do the next best thing, have the chips and peas!


Stanley Challenger Graham




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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 12/11/2010 : 07:11
Two helpings left! I had that much crust I had that with fish (solid batter?) peas and chips. It was good, proper steak pudding tonight.


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 12/11/2010 : 13:54
Haddock for us tonight.


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Callunna
Revolving Grey Blob


3044 Posts
Posted - 12/11/2010 : 19:02
Roast vegetable Cuppa Soup.

OK, OK ... I know it doesn't compete with the magnificent dishes presented in this topic, but I'm very busy with the house and it filled a small gap. 

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Bluethel
New Member


6 Posts
Posted - 12/11/2010 : 20:54

Thanks for your replies and comments, luckily I found an abundance of sloes which are now fermenting - got to have a winter nip!
Where does Stewart get his meat from? Is it from a local source? 

Cheerio


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belle
VIP Member


6503 Posts
Posted - 13/11/2010 : 01:01
There were some up the lane from me, but I didn't pick them because I think i remember they have to had one good frost first, is that right?

Moh, wish I had your digestion, you meals always sound lovely, but i would struggle with them,how do you do it?


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