Model Boat Mayhem
Mess Deck: General Section => Chit-Chat => Topic started by: Klunk on October 04, 2015, 05:42:54 pm
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Ok....After slightly hijacking another thread, I think it's time to have a thread about people's favourite winter foods.
Mine are
Brisket stew with thick gravy, loads of root veg , dumplings giant Yorkshire, lashings of Worcestershire sauce and thick fresh bread with loads of butter.
That's one of my favourites.
Over to you
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Lancashire Hotpot
or Visuvesi Hotpot..... same recipie as Lancashire hotpot, only the lamb is replaced with Moose or Reindeer, slow cooked in a woodburning stove
Dammit now I'm hungry lol
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Lol. I'm looking forward to this. NEW RECIPES TO TRY
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Pea and Ham Soup with Crusty Bread.
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I've treated myself to a copy of "The Hairy Bikers' Meat Feasts". There are 120+ recipes in there and I'm looking forward to trying every one! BTW I found the book is cheapest from Amazon (unfortunately).
DM
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I've treated myself to a copy of "The Hairy Bikers' Meat Feasts". There are 120+ recipes in there and I'm looking forward to trying every one! BTW I found the book is cheapest from Amazon (unfortunately).
DM
Not all in one sitting I hope! ;D
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I have an urge to finally get a loaf recipe that works, todays came out wrong again, seems the yeast didn't work, must have killed it with too hot water - oops.
Did a pizza dough, this one worked out better than last time - just, can't seem to get it right, want it to taste like the local fast food establishment, usually tastes like a just roll packet from asda.
winter food a version of a burrito, two overlapping flour tortillas, with grated cheese at the base and half a tin of chilli con carni then the whole lot rolled and folded and microwaved for two minutes, spicy and gooey. (hate rice)
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Bread is easy. Don't follow the instructions.
My recipe
3/4 bag of strong white flour
2 sachets of yeast (yes 2 not 1)
2 eggs
Dollop of honey
Warm milk
Hot water
Pinch of salt
You should know how to mix all the ingredients
I prove twice before piping it in the oven.
Honey is substituted for sugar as I have type 2 diabetes.
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ooo, will have a go at that, in a competition with she who must be obeyed next weekend {-)
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@Warspite
Are you making by hand or using a bread machine?
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:-)) Warspite,as an old married man my advice to you sir is to lose that one,the consequences for you could be very unpleasant,remember next time you spend a few bob on your hobby she will kick off,revenge for beating her in the kitchen the woman's province,they never forget believe me I have been down that road,says he with a laugh....Ray :-))
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:-)) Warspite,as an old married man my advice to you sir is to lose that one,the consequences for you could be very unpleasant,remember next time you spend a few bob on your hobby she will kick off,revenge for beating her in the kitchen the woman's province,they never forget believe me I have been down that road,says he with a laugh....Ray :-))
And then there will be the "Oh but you do it better than I can" whenever something needs cooking
Been there
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apple crumble swimming in thick custard.
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Here is my choice of preferences.
We are two, I cook for eight.
I freeze the portions
I take out the portions when we desire for it
Pot au feu
Blanquette de veau
Cassoulet
Canard à l'orange
:P :P :P :P :P O0
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I have an urge to finally get a loaf recipe that works, todays came out wrong again, seems the yeast didn't work, must have killed it with too hot water - oops.
Did a pizza dough, this one worked out better than last time - just, can't seem to get it right, want it to taste like the local fast food establishment, usually tastes like a just roll packet from asda.
winter food a version of a burrito, two overlapping flour tortillas, with grated cheese at the base and half a tin of chilli con carni then the whole lot rolled and folded and microwaved for two minutes, spicy and gooey. (hate rice)
I do bread every other day, and the odd one still comes out wrong, I use fresh yeast from sainsburys (ask for it at the baking counter) then freeze it into about 25g lumps, it goes straight in from frozen in the bread machine - I use exactly the same recipe for hand made or machine made.
Grendel
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How about the Dharamsala specialty - thick banana honey pancakes. More like a fritter, really, and washed down with hot, sweet chai. Great for a cold morning, and they are cold up there.
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Cumberland tattie pot , best end of neck of land ,good black pudding,it must hold together when it is cooked ,onions sliced,sliced carrots ,potatoes cut into pieces about 1 1/2" cubes , put diced lamb into oven proof dish with black pudding pieces cut to about 2" long cover with onions and carrots then add plenty salt and pepper then cover the lot with the tatties add water to cover every thing ( it's best if it does not dry out )but the tatties put in oven for about 1 1/2 to 2 hrs , it's really good if the spuds get well brown on the edges so thy go crisp but fluffy inside, serve with pickled red cabbage. And for pudding a good thick baked rice pudding with a good brown topping .
The problem is finding a black pudding that hold together these days.
David
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I have a similar philosophy to GAZOU O0......
We are two, I cook for 6 or 8 then freeze the portions......
PS I only use the WINE glass for a size reference {-) Derek
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Derek all this is tasty
You have all my respect :-))
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broccoli yuk not eaten it since I had a meal and there were insects in it (in a restaurant)
Tomatoes - devils food when raw, fried or grilled
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You don't scratch build your Carbonara Derek >>:-(
Shame on you. {-) {-) {-)
Ned
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I can hardly bear to read all this. Best wishes to all who are able to eat whatever they like.
Since I was diagnosed with Diabetes the medical experts have banned me from eating anything appetising. It seems that all 'diet foods' have one thing in common. Total lack of flavour or appealing texture. I have chicken so often I am developing an aversion to it. I never was much into veg but now must have 2/3 of my plate filled with stuff that I can only shove down as a chore.
Most of what comes in packets and tins has absurd levels of sugar and/or salt.
I dream of going on a cheese and beer diet. Just the thought of a piled high Ploughman's . . .
Please enjoy your food and appreciate every mouthful. Sounds lovely.
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hi bob depends on type 1 or 2. I'm type 2 so mine is dietry mainly. I use meat as a flavour enhancer ie lots of veg and a little meat. I get creative with veg......lots of roast veg stuffed peppers stews ect. swap potatoes for sweet potatoes for a change, cauliflower cheese is a main meal potato wedges. I do a pie made with different veg that has been par boiled with beer and cubed steak, topped with stilton and pastry of a very thin nature. falfel is another dish with houmos and pitta with olives. just a change of foods away from starchy stuff and nothing too sweet unless its natural like parsnips or honey. I'm still fat though!! and I don't drink unless it Mayhem weekend
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A good Irish stew. Cook it in the pressure cooker for about 30-40 mins be careful not to let it catch (make sure you add enough water). Then leave it until tomorrow. Always better reheated the second day. I have mine with a big chunk of brown bread and butter.
Hi Bob, if you have a stick blender (if not get one) you can do some amazing thick winter soups, without having to add cream. Just soften an onion, add stock, pile in a load of veg (some herbs if you want) and cook through. Take half of the veg out, blend what is left (just put the stick blender into the saucepan), and then put the other veggies back. You can pick it up with a small splash of Lee and Perrins, or chilli sauce/Tabasco. Loads of recipes for winter soups on t'internet. Just avoid cabbage soup, tastes like cabbage and gives me lots of gas.
You can make your own stock, and add no salt. I put a couple of chicken legs in a slow cooker with a chopped onion, and leave for about 4 hours. Fantastic stock for making soups. If you let it go completely cold, it turns to jelly. If you like a bit of salt, add a bit.
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As a kid I used to hate vegetables but on a Monday mum would make Bubble and squeek from Sunday dinner left overs, all fried up and piping hot and with some Chop sauce mixed in I would woof it down :-)) still love it today only there's seldom anything left after Sunday dinner these days {-) {-)
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Many thanks colleagues. Type 2, but not far below where I might later need insulin as well as 12 tablets a day. Home made soup is a good way of ingesting veggies, esp broccoli & stilton - although must keep cheese within 60gm / day max. White crusty bread goes nice with it, although they would prefer my having cardboard flavoured wholemeal. Never had much interest in sticky cakes or sweets.
Salads better than veg plus have basmati rice instead of spuds.
Not much fun, but does not stop me building or sailing model boats. O0
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Hi Bob
Sounds like I'm eating what your eating at the moment, I've lost over a stone in just under a month, but that's probably due to 12 hour shifts, the heat and the stress!
I've learnt to embrace the salad too! The Cypriots have strange ideas what equates to English food!
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Hi Bob
Sounds like I'm eating what your eating at the moment, I've lost over a stone in just under a month, but that's probably due to 12 hour shifts, the heat and the stress!
I've learnt to embrace the salad too! The Cypriots have strange ideas what equates to English food!
One service station in Finland was offering a Full English breakfast
You can imagine my surprise when it came out with GREEN BEANS on the plate!!!
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what is a definitive full English?
3 bacon
2 sausage
2 fried bread
black pudding
beans
grilled/ fried tomato/plum tomatoes (swapped in my case for more mushrooms)
mushrooms
toast
hash browns/ chips
2 fried eggs
copious amounts of tea
AND BROWN SAUCE.
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what is a definitive full English?
3 bacon
2 sausage
2 fried bread
black pudding
beans
grilled/ fried tomato/plum tomatoes (swapped in my case for more mushrooms)
mushrooms
toast
hash browns/ chips
2 fried eggs
copious amounts of tea
AND BROWN SAUCE.
I feel a coronary coming on...
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Very rarely get to have a full English, though don't like the hash brown or black pudding, though I would eat them if pushed, hash brown seems to be a US thing added recently.
My wife is my soul mate and we have a competitive streak in making certain foods - she bakes for the cancer weeks (which most of her work coleagues are rubbish at even trying or don't even attempt), I bake to try it out, mainly pizza dough, although we have a bread machine it's consigned to the top of the fridge freezer and baking bread is done by hand, most attempts work out, just recently they haven't. cakes started with watching Jamie oliver and two cakes he did in last years series, they worked out fine.
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Mince and suet dumplings or corned beef hotpot are my two favourites on cold, chill winter days.
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I have had a lot of failures with the bread machine, until I learned a secret. Now I get success with any recipe most of the time.
It is all in the water content. The same will probably apply to hand kneaded bread too.
After the bread is fully mixed, probably half way and beyond in the kneading phase, the dough should be tacky. Just tacky to touch, not in the least bit wet or slimy. You need water to make steam and this 'inflates' the dough in cooking. Too much and the bread rises too much and then collapses. You get a kind of crater in the middle. Too little water and you get dry bread that is gnarly on the surface.
If there is too much water, add flour, a tablespoon at a time. If too dry, add water a tablespoon at a time.
Water quantity varies a lot. Where I live (6000ft and very dry) I have to use more water in some recipes as the flour gets so dry, and altitude affect raising.
The only difference between bread machine recipes and hand recipes is that the former use sugar as a starter, the latter don't. The other thing I found with bread machines I found out, is that small cheap ones don't work well. Large ones, even cheap large ones, work OK. You don't need to go expensive.
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WHOLEWHEAT bread. Agree, it can be like cardboard, same as whole wheat pasta.
However, there are lots of TASTY brown bread alternatives. Hovis, Granary, bread with added wheat germ or added bran, and my dad used to buy a 30% rye bread that was full of flavour. The first two you will find in the supermarket, that latter you will need to find a bakers.
A tasty recipe of mine (you will find cup to gm conversions on line) some ingredients you may have trouble finding in the supermarket but will find on line (probably cheaper) .
For a small (1lb tin) loaf
225 ml water
1 tbsp sugar (I use soft brown as it adds colour, the very dark brown is sulphured and I don't use it)
3/4 teaspoon salt (even on low sodium diet don't skip salt you need to to kill the yeast to stop over rising)
1/4 cup of bran
1/2 cup whole-wheat flout
3 tbsp wheat germ
Mix all these together and leave to stand for at least 10 minutes to soften/break down the whole-wheat flour and bran, if you are using a bread machine. If doing it by hand, let it soak for 20-30 mins.
Then
1 1/2 cups of bread flour (regular flour does not have enough gluten to work)
1 1/2 teaspoons of powdered yeast (adding too much can also cause problems with over rising)
1 1/2 - 2 tbsp oil (I use olive oil, peanut oil adds its own flavour, flax oil is health but has a weird taste; if I use flax oil only mix 1:1 with olive oil)
Drop it in the bread machine and use whole-wheat setting. Remember to check the water balance, is the dough tacky? The recipe above suits my local conditions, but you may need to adjust.
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Mmm photobucket is playing up a bit today it only lets me add one photo and if I try and swap between here and photobucket my post gets wiped clean >>:-(
I'll try again after having previous attempts deleted....... I love cooking and sometimes I do OK.......
Roast potatoes(http://i121.photobucket.com/albums/o222/shux_photos/Food/DSCN06221_zps0d604a3b.jpg) (http://s121.photobucket.com/user/shux_photos/media/Food/DSCN06221_zps0d604a3b.jpg.html)
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Pies......
(http://i121.photobucket.com/albums/o222/shux_photos/Food/IMG_3962.jpg) (http://s121.photobucket.com/user/shux_photos/media/Food/IMG_3962.jpg.html)
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Two different chocolate type tart....
(http://i121.photobucket.com/albums/o222/shux_photos/Food/Doublechocolatetart_zps9905110c.jpg) (http://s121.photobucket.com/user/shux_photos/media/Food/Doublechocolatetart_zps9905110c.jpg.html)
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Photobucket is doing me in today, >>:-( normally it's very good so this is the last one for now
'No bake' cheesecake, this ones obviously strawberry but my favourite is caramel
(http://i121.photobucket.com/albums/o222/shux_photos/Food/StrawberryCheesecake_zpsaa38444c.jpg) (http://s121.photobucket.com/user/shux_photos/media/Food/StrawberryCheesecake_zpsaa38444c.jpg.html)
U2
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U2...I am not keen on sweet dishes or cakes.....but your Sargent's ranked striped pies look YUMMO :P :P
A real military flair to the design work..........
1. What flavour are they?......beef & kidney?..........steak & mushroom?
2. What type of sauce to you add?
3. Do you have them with potato mash? O0
Derek %)
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I'll bet they are fruit pies. Just for the hell of it.
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Those pies were actually meat and potato but I also like to make cheese and onion, chicken and asparagus and chicken and mushroom. The easiest being cheese and onion, ready for the oven in 20 mins if you buy pastry....... O0
Oh come on now I can almost feel the response.........what, you don't make your own pastry? I can but its easier not to, it's like the difference between plank on frame and a grp hull, just because you can build plank on frame doesn't mean that you have to build every boat like that...... %% It's the same with cooking. It results in a great delicious pie in a short time.
Derek, what do I put in them........... My teeth :} ..... Recipes another time, things to do now. U2
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;)......."what, you don't make your own pastry?" ...U2....I agree 100%...why spend time producing a flour & water [plus lots of other things in minute quantities] mix that can end up lumpy, soggy, too dry, crumbly and uneven in thickness >>:-( ...tastes like burnt or under cooked cardboard with the weight of plumbonium [Pb] <*< when a quick trip to the supermarket can result in pre made sheets.....plain of puff, can be glazed with an egg wash and provides totally repeatable results
Further it is obvious that your totally home made pie was not a complete success when the grandkids decline their piece after one bite & ask for a slice of bread to mop up the YUMMY tomato sauce ;D
I do find this subject ''model boat builders who also spend time in culinary delights" interesting... O0... Derek
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>>:-(.....Further it is obvious that your totally home made pie was not a complete success when the grandkids decline their piece after one bite & ask for a slice of bread to mop up the YUMMMY tomato sauce ;D
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Hi you are tempting me I think I shall have some GRP pie tomorrow.
regards Roy
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Hmmm new competition for mayhem. Pie making. Martin is the chief taster and judge
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O0 It may be a tough job but I'm willing to give it a go!
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Extra prize for any pie that steamboat phil breaks his teeth on!
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O0 It may be a tough job but I'm willing to give it a go!
An extra event for mayhem 2016 perhaps?
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Hi, if this compettition takes place on the internet and I get the smell of cooking from my laptop should I worry!
Roy
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Hi, if this compettition takes place on the internet and I get the smell of cooking from my laptop should I worry!
Roy
A little
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Did someone mention APPLE PIES ...all MY own work
(http://i385.photobucket.com/albums/oo295/broomsrck/11224517_10203943270936204_8211333336398393773_n_zpsm03xhw4b.jpg) (http://s385.photobucket.com/user/broomsrck/media/11224517_10203943270936204_8211333336398393773_n_zpsm03xhw4b.jpg.html)
Dave
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:-))
H'mm! With Dorset cream :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-)) :-))
:-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X :-X
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I did not know that this thread would be do popular!
P's I also do a mean sunday roast, lamb being a favourite with cauliflower, carrots, roasties, mash, swede, parsnips, cabbage, Yorkshires, 2 types of stuffing, 2 types of gravy and mint such. Monday is always bubble and squeak and Tuesday is lamb dhansak. Both from left overs and the curry mad from scratch on the Sunday. 3 meals 1 piece of meat
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I did not know that this thread would be do popular!
P's I also do a mean sunday roast, lamb being a favourite with cauliflower, carrots, roasties, mash, swede, parsnips, cabbage, Yorkshires, 2 types of stuffing, 2 types of gravy and mint such. Monday is always bubble and squeak and Tuesday is lamb dhansak. Both from left overs and the curry mad from scratch on the Sunday. 3 meals 1 piece of meat
Strewth, Pete! When do you start preparing all those vegetables?
My Mum always used to put the sprouts on for Christmas Day.....................on Bonfire Night. She would then attack what remained with a potato masher. So much for 'Al Dente'.
Mind you, her gravy was to die for.
DM
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If this is going to be a competition at Wicky next year
I can ask my Auntie Mary if her tent will be free after
next year's GB Cake up :D
Ned
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YEAH lets have a wikki APPLE PIE competition
Dave
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Hi all I think model making spills over into many areas, I used to cook Christmas lunch for 12 and now reduced to just 7 including two vegetarians.
I do all the cooking anyway.
But it is great when you just sit down and eat someone elses cooking!
regards Roy
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Good idea! :-))
1. Fixed event for Wicksteed 2016 - The Home baked Pie competition!
If this is going to be a competition at Wicky next year
I can ask my Auntie Mary if her tent will be free after
next year's GB Cake up :D
Ned
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Hey this all looks lovely this, but, in the UK there is a t.v. advert where the chef beat people up who do home cooking - cos they don't use the Company 'Just Eat' :-) does anyone want the link, cos its in me favourites :-)
aye
John
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Strewth, Pete! When do you start preparing all those vegetables?
My Mum always used to put the sprouts on for Christmas Day.....................on Bonfire Night. She would then attack what remained with a potato masher. So much for 'Al Dente'.
Mind you, her gravy was to die for.
DM
Veggies take minutes to prepare. I only steam my veg unless it's roasted. Peeling spuds is the worst.
Also many years ago I went back to old school cooking using beef dripping or lard for roasting. Tastes a lot better than veg oil.
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In France we also have our Weecksteed.
It is called GAZOULAND.
Every days a team cooks the speciality of its region, with cheeses, wines, pastries.
It is always a great moment of pleasure.
Made it for Weecksteed, you will not regret.
http://modelismenavalradioc.nouvellestar6.com/t10697p330-gazouland-2015-du-10-au-16-mai-2015
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All we get at Wicksteed are cremated offerings off the bbq and a well deserved bacon roll on sunday plus free tea and coffee all weekend. Not that I'm complaining, would not have it any other way!
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So many good suggestions on this thread I don't know where to start.
Nice looking pies Stavros :-))
On a French/English forum I used to go on they had photo competitions each month were the members would send a photo by pm to the admin, he would put them up without a name attached and people would vote for the best (various topics)....... Is that a reasonable suggestion or a bit much to ask?
I just remembered another recipe I made, I had some leftover lamb (how is that possible?) and I put it into a pan with some fried onions, peas and diced carrots. I made a thick gravy and then poured it into a bowl lined with Atora suet pastry. Popped a lid of suet pastry on and steamed it until the pastry had expanded. Result :-)) a fantastic (even though I say it myself) steamed lamb pudding........ Hits your stomach like ballast keeps you warm as a mis charged lipo.......... U2
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:o
Know you that these fats are very bad for the health? {:-{ :(( >:-o
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Ha ha ha GAZOU thats funny coming from a Frenchman in a country where almost everyone drinks and smokes :} . I know that you want some really O0 .
PS when is GAZOULAND? U2
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Dear U2
Often see you drunk people in France ?
Often see you tracks of vomits everywhere at the exit of cafés ?
It is true people smoke, often young women ................
Gazouland it is:
10th of Gazouland
From 1st till 7 May 2016
Campsite " Grande Sologne " 41600 NOUAN THE FUZELIER
Any categories
Night-navigations
Special Day Vapor on Fridays
http://www.campingrandesologne.com/
It would very please us to see you in gazouland, hurry you it remain only two mobil home
(http://i18.servimg.com/u/f18/13/77/23/47/gazoul12.jpg) (http://www.servimg.com/view/13772347/2201)
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My Favourite food is Bacon pudding made with Suet pastry and lots of bacon:O) Bake it in an oven and serve with roast potatoes and some vegetables.
Tip for Veggies. If you boil them with your rice then I think the rice absorbs the vitamins etc as it plims up. I take this as I have boiled rice and red cabbage together and the cabbage turns the rice blue:O) You can also make purple gravy with red cabbage water:O)
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ok2
And when you have a pee that becomes green, as extraterrestrial O0 O0 O0 O0
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Getting kiddies to eat their greens (or in this case 'reds') may be easier if you tell them that the Purple Gravy or blue rice or red cabbage are Martian food specially cooked for them!
Your event, being a week long! looks fun Gazou:O)
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ok2
Yes and we are satisfied when that stops.
We are very tired {-) {-) {-) {-) {-)
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Talking of pies, I made a chicken and ham pie last night for my tea.
(http://imagizer.imageshack.us/v2/640x480q90/633/MhhRBl.jpg) (https://imageshack.com/i/hlMhhRBlj)
I bought a pack of puff pastry, a tin of chicken in white sauce and a tub of ham noggin end for a handsome price:O)
The chicken in white sauce, while quite tasty had a dollop of mustard added along with a load of the ham and then ladled into a pie case.
And all plated up with mash, greens and gravy.
(http://imagizer.imageshack.us/v2/640x480q90/631/7uikja.jpg) (https://imageshack.com/i/hj7uikjaj)
TTFN.
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Tonight's menu roast potatoes Yorkshire and hunter's chicken pie with thick stand your spoon up gravy with cauliflower and cabbage, maybe parsnips and sweetcorn ( I'm gong scrumping for the veg today) hopefully will be picking up some early walnuts as well. The sloe berries are a trifle late this year round here. But I will be looking out for them.
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How much of the cooking do you do Klunk?!
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I used to do all the cooking. Now restricted to friday sat and sunday due to night work. Plus I BBQ all year round. I even done a BBQ on Christmas day a few years ago. Turkey steaks, sweetcorn jacket spuds, baked parsnips and roast veggies. Followed by traditional Christmas pudding. That was a hard pudding to cook on a bbq.
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Klunk
All year round BBQ hats off to you......
Ballast
Like the look and sound of your pie......I came in from my garage last night at 10 to 8 and by 9pm we were eating a cheese and onion pie and there was an apple pie finishing off in the oven.
It wasn't until the last triangle that I thought mmmm I should have done a photo.... Ah well!
I put diced apple in a pan with sugar and water, almost evaporated the water and added a touch of cream and butter which turned into a sort of caramel sauce....... Delicious mmmmmm I'm finishing it today :-))
I like this thread it inspires me...... U2
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>>:-( The thought of all year BBQ's fills me with horror,our neighbours have drunken BBQ's every Saturday night in summer which last until about 2 in the morning followed by fireworks,their friends even park their Landrovers in my drive,the locals have tried complaining even called the police nothing changes,they are yuppies who are "something in the city" and feel entitled to do what they want,they don't speak anyone in the street and never have, the only glimmer of hope >>:-( is that their house is up for sale and they might be moving before next summer,nothing wrong with BBQ's but to carry on till all hours is out of order,I have my grandchildren staying with us at weekends and they are young children who need their sleep,we also have a few BBQ's in summer but these finish about 8pm,people need to be considerate of their neighbours especially in urban area...Ray.
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...our neighbours have drunken BBQ's every Saturday night in summer which last until about 2 in the morning followed by fireworks,..,.
Noise abatement was dealt with by the local council environment dept., last time I looked. Try contacting them. If enough people complain I think they are obliged to act.
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I used to have a neighbour park his car on my drive regularly when I went to work. He had 5 cars. I came home early o e day and it was on my drive. I asked him to remove it which he refused to do. 30 minutes later it was hiabed off my drive by the local council. He ended up paying nearly 3000 quid recovery charges. I still take the mikey out oc him even hough he moved 5 years ago.
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I used to have a neighbour park his car on my drive regularly when I went to work. He had 5 cars. I came home early o e day and it was on my drive. I asked him to remove it which he refused to do. 30 minutes later it was hiabed off my drive by the local council. He ended up paying nearly 300 quid recovery charges. I still take the mikey out oc him even hough he moved 5 years ago.
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Good for you Klunk. My neighbours and I have an arrangement for parking their smaller car on my front shaled area. They put new stuff down from time to time and it keeps the weeds down as well:O)
My street is sometimes overflowing with parked cars. At one point they are parked three deep, which is funny when all the inner cars drive off leaving one car seemingly in the middle of the road (which is a no through road by the way, so not as important). Crewkerne is abysmal for parking and it took me a few weeks to realise why the houses I was looking at were so cheap to rent. a large proportion of them have no parking!
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Today's offering will be
Roast chicken, roast beef and roast lamb
Roast potatoes with mash
Broccoli, cauliflower cheese, chanteny carrots, swede, roast parsnips
Chicken gravy and beef gravy both home made
Followed by caramelised apple crumble topped with walnuts.
All for 3 people!
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Plus this morning down the club we are doing Bacon Roll Sunday. Once a month we fire up the bbq and everyone brings their own bacon and rolls and I cook them. Yes we fo get people who bring gammon steaks and sausages as well. P's this a god idea as it gets infrequent members to start participating
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P's this a god idea
Does he have to pay subs? {-) {-) {-) {-) {-) {-)
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Fat gingers sorry
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Fingers! !!!
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:}
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Son's idea of a burger
(http://i532.photobucket.com/albums/ee322/Essex2Visuvesi/IMG_2995.jpg) (http://s532.photobucket.com/user/Essex2Visuvesi/media/IMG_2995.jpg.html)
(http://i532.photobucket.com/albums/ee322/Essex2Visuvesi/IMG_2996.jpg) (http://s532.photobucket.com/user/Essex2Visuvesi/media/IMG_2996.jpg.html)
(http://i532.photobucket.com/albums/ee322/Essex2Visuvesi/IMG_2997.jpg) (http://s532.photobucket.com/user/Essex2Visuvesi/media/IMG_2997.jpg.html)
Thats a 15" plate that its sitting on lol
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A proper burger!
Today's meal is lamb stew with homemade bread Yorkshire puddings and roast potatoes. Yum
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Winter foods?! My favourite is home made borscht. Thick and chunky, a splash of sour cream and some home made hot crusty rolls with butter. Nothing better for keeping the cold out. O0
Andy
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Winter foods?! My favourite is home made borscht. Thick and chunky, a splash of sour cream and some home made hot crusty rolls with butter. Nothing better for keeping the cold out. O0
Andy
Recipe please
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just about to make some bacon and cheese wraps, - ingredients 1 roll of puff pastry, 6 rashers of bacon and plenty of cheese (a mix of mature cheddar for flavour and red leicester for colour.
unroll the puff pastry and cut into 6 squares, lay 1 rasher on each corner to corner, generous amount of cheese, fold the other 2 corners to the top, bake for 15-20 mins, yum.
Grendel
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pre oven - just waiting for them to cook now
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and the timer went off just as I posted - post oven pics - all ready for the team brief and charity bake tomorrow.
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They wouldn't last that long in my house max 1 hour
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They look good must try them
Thanks for the recipe :-))
Just waiting for the Borscht recipe O0
Ned
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- all ready for the team brief and charity bake tomorrow.
What charity? I'll buy all of them! :P
(http://www.modelboatmayhem.co.uk/forum/index.php?action=dlattach;topic=52627.0;attach=154318;image)
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Son's idea of a burger..... Thats a 15" plate that its sitting on lol
Sheer joy!!
(http://i532.photobucket.com/albums/ee322/Essex2Visuvesi/IMG_2997.jpg)
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Sheer joy!!
Yes indeed!
T'was a jolly good burger
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Borscht: a kilo or so of beetroot, peeled and chopped. (Wear gloves and best cut on a glass surface. The mess is phenomenal.) A couple of finely chopped onions. A potato or two, peeled and chopped. Lightly fry the onion until soft. Place these and the beet/potato into a pressure cooker (just add a little water - a cupfull or so) or saucepan (enough water to just cover). "Boil until cooked". This can be fifteen/twenty minutes in a pressure cooker or about 45/60 in a saucepan.
Blend once cool. Add a little sour cream and stir in. You're aiming for a "broth" sort of consistency with beetroot pieces a few millimetres in size. The potato will have disintegrated.
You can freeze it at this point - nothing better than a freezer full of individual-portion borschtbergs. They last ages once frozen.
To serve, heat through and add a splodge of sour cream to the top. A splash of vodka is optional. Salt and pepper to your own preference.
Andy
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Sounds good! I will give it a go once my freezer is on line.
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ESSEXVESUVESI
Not very dietary it! :((
How can be eatable it?
And with apples of earth fried in more!
There is so many(much) things pleasant to eat in UK