tag:blogger.com,1999:blog-13506151.post1846862636465211343..comments2023-11-05T22:12:49.545+11:00Comments on World. Oyster. Stage.: nous sommes une famille gastronomique!Melbahttp://www.blogger.com/profile/02257719342445833725noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-13506151.post-41781915789135532632010-06-09T15:51:33.237+10:002010-06-09T15:51:33.237+10:00Sorrento! I was there yesterday. Amazing score.Sorrento! I was there yesterday. Amazing score.sublime-ationhttps://www.blogger.com/profile/11195360815689499148noreply@blogger.comtag:blogger.com,1999:blog-13506151.post-22742747872452343722010-06-06T09:57:34.544+10:002010-06-06T09:57:34.544+10:00In answer to m_m's question:
no Matrimonial P...In answer to m_m's question:<br /><br />no Matrimonial Pudding, no Dorset Knobs (however there is a Doodle Cake), and beef as mock hare =<br /><br />1 1/4 lb stewing steak<br />4 oz. fairly fat bacon<br />Seasoned flour<br />1 onion stuck with 3 cloves<br />3/4 pint stock<br />Bouquet garni<br />1 tablespn. redcurrant jelly<br />1/2 gill port (optional) 1 dessertsp. chopped pickle<br />Salt and pepper<br /><br />GARNISH<br />Fried or baked force-meat balls<br />Parsley<br /><br />Wipe and trim the meat and cut into 1-in squares. Dice the bacon, fry in a saucepan, then remove from pan. Toss the meat in seasoned flour and fry until nicely browned. Add the onion stuck with cloves, stock and bouquet garni and cook slowly until tender, 1 1/2 - 2 hr. Remove the onion and bouquet garni, add the redcurrant jelly, port (if used), chopped pickle, and seasoning if required.<br /><br />Serve on a hot dish. Garnish with forecemeat balls and chopped parsley.<br /><br />*<br /><br />Of course this, like a good detective story, makes me think what the hell are forced meat balls? So then I have to go and look them up.<br /><br />Also, I wonder why would you be trying to create a faux hare dish when you have beef to hand? I thought beef would be higher up the yummy ladder than hare?<br /><br />ALSO there is an oxford comma in there, just to keep PerseusQ happy.<br /><br /><br />AH. Forcemeat was another word for stuffing!<br /><br />"Forcemeat, or farcemeat as it was originally called, derives its name from the French verb farcie, to stuff. The excellence of forcemeat depends on the flavouring and seasoning. The flavouring should enhance the flavour of the dish with which the stuffing is to be used, eg lemon flavouring with sweet dishes, anchovy flavouring with white fish, etc.<br /><br />Many forecemeats may be made into balls the size of a walnut and baked, fried or poached to serve with roast, braised or stewed meats. For this purpose the mixture must be bound with egg and should be stiff enough to shape into balls. The balls may be coated with egg and crumbs before frying or baking."<br /><br />In this book there are 16 recipes for forcemeats or stuffings.<br /><br />PS I've got 9 recipes for eels if anyone wants a couple?Melbahttps://www.blogger.com/profile/02257719342445833725noreply@blogger.comtag:blogger.com,1999:blog-13506151.post-36734181071107546492010-06-01T11:36:11.878+10:002010-06-01T11:36:11.878+10:00Oh and I forgot to add I'm reading Shappi Khor...Oh and I forgot to add I'm reading Shappi Khorsandi's "A Beginner's Guide to Acting English". I'm only about two chapters in, but so far it's not bad.magical_mhttps://www.blogger.com/profile/10032485073546137203noreply@blogger.comtag:blogger.com,1999:blog-13506151.post-25326738372144024942010-06-01T11:33:32.566+10:002010-06-01T11:33:32.566+10:00Très jaloux. So très très jaloux.
I would love a...Très jaloux. So très très jaloux.<br /><br />I would love a copy of that book. <br /><br />It's nowhere in the same league, but I have just come into possession of my late cousin's copy of the "Emily McPherson College of Domestic Cookery" cookbook from her days as a student there (in the early 1950s). It's a cracker... I'm itching to try my hand at the "Matrimonial Pudding" and the "Dorset Knobs".<br /><br />Does Mrs Beeton have either of those in her collection?<br /><br />PS - I'd like to know what "Beef as mock hare" is.<br /><br />PPS - Have you ever watched Heston Blumenthal's Feast? His investigation into Mock Turtle Soup had me fascinated and revolted at the same time. He's a bit like the Bear Grylls of the upmarket kitchen.<br /><br />xomagical_mhttps://www.blogger.com/profile/10032485073546137203noreply@blogger.comtag:blogger.com,1999:blog-13506151.post-81778456436260548652010-05-31T16:08:00.126+10:002010-05-31T16:08:00.126+10:00I read everything here!
I just only seem to comme...I read everything here!<br /><br />I just only seem to comment on the diaries. They're my favourite, for sure.Perseushttps://www.blogger.com/profile/11292281862441986618noreply@blogger.comtag:blogger.com,1999:blog-13506151.post-70163704854740537552010-05-31T15:24:33.052+10:002010-05-31T15:24:33.052+10:00Oh! I have a lovely old, old copy of 'The C.W....Oh! I have a lovely old, old copy of 'The C.W.A Cookery Book & Household Hints'. It tells me how to make a door mat from a tyre tube and how to cure the scaly legs of poultry, ewww.<br /><br />I know nothing about Pullman's Jesus. Have just finished a book on Galileosquibhttps://www.blogger.com/profile/10744419106501810243noreply@blogger.comtag:blogger.com,1999:blog-13506151.post-10495113656323031182010-05-31T15:02:11.092+10:002010-05-31T15:02:11.092+10:00Hey!
I'm interested in all sorts of things no...Hey!<br /><br />I'm interested in all sorts of things not just lemons, you know.Ramon Insertnameherehttps://www.blogger.com/profile/07367002511826523517noreply@blogger.comtag:blogger.com,1999:blog-13506151.post-80713243166230246602010-05-30T21:12:09.459+10:002010-05-30T21:12:09.459+10:00Better make that 5 readers, then. I still pop in e...Better make that 5 readers, then. I still pop in every now and then.groverjoneshttps://www.blogger.com/profile/00174110659331530919noreply@blogger.comtag:blogger.com,1999:blog-13506151.post-50776130056994300072010-05-29T20:15:44.498+10:002010-05-29T20:15:44.498+10:00Wow, I'm really impressed with your food finds...Wow, I'm really impressed with your food finds! I love me a second-hand bookshop so I'll add those to the list of gems to hope for. :) <br /><br />I saw the Philip Pullman in Kinokinuya in Sydney while we were there and read a couple of chapters when I was waiting for Wagamama to produce my takeaway dinner. The concept is interesting to me, but I don't want to read it all then realise it's a thinly veiled Mormon tome (ala Orson Scott Card) or similar wacky religion. Though I'm atheist, so they are all wacky to me. <br /><br />We're watching Eurovision now. I love it. But I think they'd all be lost without the wind machine and hairography.suze2000https://www.blogger.com/profile/14751509331857401084noreply@blogger.com