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Stanley
Local Historian & Old Fart
36804 Posts
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 Posted -
16/01/2009
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06:49
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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
Barlick View
stanley at barnoldswick.freeserve.co.uk
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moh
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Posted - 04/11/2010 : 10:05
Had Scouse for the first time yesterday at Albert Dock, Liverpool - it was very tasty. Shropshire faggots last night - freezer is clear now of bits and bobs, so corned beef hash tonight - a very economical week!!
Say only a little but say it well  |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 05/11/2010 : 07:40
Mine's empty as well. Stewart has a reload for me, probably today. Some Dexter beef to keep me going until he has a hog lamb in about a fortnight.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
moh
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Posted - 05/11/2010 : 09:24
Did a different version of corned beef hash it was delicious, I will put the recipe on later. Jamie's asian salmon tonight with crushed potatoes - he served salad but I do not like salad with hot dishes.
Say only a little but say it well |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 05/11/2010 : 09:53
I know what you mean Moh. I can remember how surprised I was the first time David Drinkall bought me lunch in the cafe at Lanark Auction Market. Cold ham and salad with hot chips. Quite liked it though. A Scottish thing?
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
moh
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Posted - 05/11/2010 : 15:34
Don't mind chips with salad, it is when they serve it with hot pies, hot meat etc.
Say only a little but say it well |
gearce
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Posted - 06/11/2010 : 04:16
Tonight it's Sausage & Egg Bake from Huey's Kitchen, a weekday afternoon half-hour programme on TV here in Victoria.
I've linked the recipe in the RECIPES Topic.
EDIT ...... Change of plans
Will now be I&J Garlic and Parsley Fish Kiev (from a packet) with chips.
Edited by - gearce on 6/11/2010 13:27
LANG MEY YER LUM REEK
There are hundreds of languages in the world, but a smile speaks them all  |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 06/11/2010 : 06:14
I'll go with that Moh. Stewart delivered the rations. He also threw in some mishapen sausages and a steak pie that had got damaged. So a varied tea, sausage meat made into a ptty and fried, made a lovely butty. Later on I cracked and had steak pie and peas for supper.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
moh
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Posted - 06/11/2010 : 11:56
Surloin steak with a pepper sauce, onion rings, garden peas and chips tonight - washed down with a bottle of Merlot.
Say only a little but say it well |
gearce
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Posted - 07/11/2010 : 02:34
quote:
gearce wrote:
EDIT ...... Change of plans
Will now be I&J Garlic and Parsley Fish Kiev (from a packet) with chips.
Edited by - gearce on 6/11/2010 13:27
Not very appetising ...... Don't think I'll buy again
LANG MEY YER LUM REEK
There are hundreds of languages in the world, but a smile speaks them all |
moh
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Posted - 07/11/2010 : 11:43
Roast beef with the usual veg etc. tonight.
Say only a little but say it well |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 08/11/2010 : 06:14
Still working my way through the current veggie stew. Bit boring but nutritious and very cheap!
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
moh
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Posted - 08/11/2010 : 10:16
Cold beef tonight, but I think I will have to use my imagination and do something tasty with it - not the weather for plain cold meat.
Say only a little but say it well |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 09/11/2010 : 06:37
Stew has finished. I think I'll be on bits and pieces today. Quite fancy beans on toast.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
marilyn
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Posted - 09/11/2010 : 08:39
I have a question regarding Suet Pastry.
(what's the bet Moh will be able to answer it...and I'm sure some of you others too)
I made some tonight for the first time. Got the directions for it off the Suet Packet.
(placed it in the fridge after making it for 20 mins as recommended in the destructions too)
My question is....is it supposed to crisp up? I kept it cooking longer than I thought I would have to, because I opened the oven door to touch it and my finger disappeared into it...ouch! In the end it was just tinged brown around the edges when I served it and not unlike a dryer version of a dumpling.
It was delicious over the minced beef, which I had heated well before placing the chilled pastry on top.
No complaints taste wise...just wondering if it is supposed to be this consistency.
get your people to phone my people and we will do lunch...MAZ |
belle
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Posted - 09/11/2010 : 10:25
It certainly is, that's why podgy squashy people used to be referred to as "suet dumplings" and why the scots call dumplings "dough balls" . I have only had suet pastry over steak and kiddley pies (not a misprint) and in those awfull hot puddings like jam roly poly. Can't stand the stuff myself!
Life is what you make it |
What did we have for tea 2010
