Show of Hands (Recipes)

Subject: RE: Show of Hands
From: GUEST,Canadienne
Date: 01 Mar 07 - 01:32 PM

for you George........anything

p.s. - is one moose enough for you?

Subject: RE: Show of Hands
From: John MacKenzie
Date: 01 Mar 07 - 01:39 PM

That's the end of the moose, and here is the weather forecast.

Subject: RE: Show of Hands
From: GUEST,Devil's Advocate
Date: 01 Mar 07 - 01:51 PM

"So who's coming to the party? Can we have a show of hands please?"
Nah George! I reckon we need a finger buffet instead!

Subject: RE: Show of Hands
From: John MacKenzie
Date: 01 Mar 07 - 01:53 PM

The finger bowl is empty, nothing in it but a slice of lemon and a drop of water!
G

Subject: RE: Show of Hands
From: George Papavgeris
Date: 01 Mar 07 - 01:55 PM

An acid drop then

Subject: RE: Show of Hands
From: GUEST,Keith
Date: 01 Mar 07 - 01:57 PM

"I'm sure there must be a Show of Hands song that we could play as background music.."

There is a song called "The Hunter". That might do. For those that like a more traditional hunting song, then perhaps the SoH take on "Reynardine" would fit the bill. For those that don't eat meat but do eat fish, then their version of "The Downeaster Alexa" might be more appropriate. Mr Beer has a rathe fine alternative arrangement of that that, has never made it to CD, where it sounds really like it is set off The Lizard rather than Martha's Vinyard.

Subject: RE: Show of Hands
From: George Papavgeris
Date: 01 Mar 07 - 02:03 PM

Keith, can you point me to an MP3 of the SoH version of "Downeaster Alexa"? I love that song, but only know Billy Joel's original version.

Subject: RE: Show of Hands
From: GUEST,Keith
Date: 01 Mar 07 - 02:24 PM

" can you point me to an MP3 of the SoH version of "Downeaster Alexa"? I love that song, but only know Billy Joel's original version".

George, I will tomorrow.

Subject: RE: Show of Hands
From: GUEST,BLonde Lover
Date: 01 Mar 07 - 02:29 PM

'Tis no good you trying to impress me with your Culinary skills my deario....for I am promised to another....

Only one Lizzie?

Subject: RE: Show of Hands
From: Folkiedave
Date: 01 Mar 07 - 02:35 PM

We need a Yorkshire Pudding Course

Ingredients
vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.

Suitable for vegetarians - traditionally the fat would be lard.

On my father's side of the family from Yorkshire - tyhey traditionally had this at the start of the meal so that people would need to eat less meat. Served with gravy.

Subject: RE: Show of Hands
From: GUEST,Viking
Date: 01 Mar 07 - 02:37 PM

but you know what happens when my contact lenses are out...my ears take over!

Hmmm.. that transition should be easily accomplished; not that long a distance to travel, and nothing but air to traverse ;-)

Subject: RE: Show of Hands
From: John MacKenzie
Date: 01 Mar 07 - 02:45 PM

I looked deep in her eyes, and all I could see was the back of her head?
G.

Subject: RE: Show of Hands
From: Lizzie Cornish
Date: 01 Mar 07 - 02:59 PM

>>>>Only one Lizzie?<<<<

Most definitely. 100%. Absolutely. :0)



Hey MacKenzie..if you did that to my eyes...you'd see my contact lenses! ;0) Now shush...else I'll put my glasses on and scare the Beejayzus out of you.....and it'll put you off your meal too....although you only have a small selection of Acid Drops as I recall...

See...we're all going back to our 'Roots' here...discovering ancient local recipes for Yorkshire Puddin' and Moose Tarts

Who'd have thought it eh?

And Viking....I came across you in York I think recently, at your Viking Festival...you were the one who refused to come out and show the kids how to fight, as it was raining...and you didn't want to slip over in your leather shoes....

Hah! Call yourself a Viking!

Here...make a few Toasted Stinging Nettles and try to be a Real Man!

Viking Recipes

Subject: RE: Show of Hands
From: The Borchester Echo
Date: 01 Mar 07 - 03:19 PM

'Woodsie' inquired much earlier in the thread why some of us were 'hostile' to LC.
Da management has decided to truncate my reply, which they viewed as a 'personal attack'.
Readers might like to review LC's posts and count up the many that she is attacking personally.
Then feel free to PM me offlist should they need any further elucidation of the damaging activities of this troll.

Subject: RE: Show of Hands
From: Captain Ginger
Date: 01 Mar 07 - 03:44 PM

George, I'm interested to see that you don't do that faffing around with salt on your aubergines.
I was always taught to do that, until one day I thought "Why?" and stopped salting them before cooking, and noticed no adverse effect on the taste and realised that it made cooking with them a darned sight easier. It does seem to be an English affectation, this salting malarkey.

Subject: RE: Show of Hands
From: John MacKenzie
Date: 01 Mar 07 - 03:47 PM

It's to stop them going brown, you don't need to do it if you're going to deal with them straight away I believe
G

Subject: RE: Show of Hands
From: Ruth Archer
Date: 01 Mar 07 - 04:05 PM

Now my nan, who was Sicilian, salted her aubergines. I't not actually to keep them from going brown, G - it "draws out" some of the bitterness from them apparently, but also actually starts "cooking" them - they go kind of soft, and it gives them a much nicer texture when they actually are cooked, methinks.

My nan was a great cook. Her eggplant (aubergne) parmegiana was the food of the gods...

Subject: RE: Show of Hands
From: Captain Ginger
Date: 01 Mar 07 - 04:40 PM

It is amazing how much oil they will soak up, isn't it? When making a moussaka (sorry George, my reciple is probably horribly unauthentic!) I like to fry the slices of aubergine in olive oil first, and they'll soak up gallons until a certain point when they spit it all out again and go soft. I have to keep reminding myself to keep the faith and wait for them to spit out the oil. I've heard that salting them means that they don't start off quite so absorbent. Could be useful for dealing with shipwrecks, though...

Subject: RE: Show of Hands
From: Ruth Archer
Date: 01 Mar 07 - 04:43 PM

that's right, CG. They absorb the salt and then release a lot of juice, like mushrooms do when you sweat them.

Subject: RE: Show of Hands
From: The Borchester Echo
Date: 01 Mar 07 - 04:44 PM

I don't like aubergines very much so can you use something else? Like a Route vegetable?

Subject: RE: Show of Hands
From: Folkiedave
Date: 01 Mar 07 - 05:08 PM

I think Ruth Archer's nan is probably correct and it is to draw out the bitterness. I am surprised she came from Sicily, (where they know a lot about aubergines) I imagined she was from somewhere near Blaydon.

Can 'catters help? Is the way one eats Yorkshire Pudding a regional thing or is it a class thing?

Subject: RE: Show of Hands
From: Ruth Archer
Date: 01 Mar 07 - 05:14 PM

Regional.

Subject: RE: Show of Hands
From: The Borchester Echo
Date: 01 Mar 07 - 05:14 PM

My granddad used to eat Yorkshire pudding cold for breakfast on Monday with jam.
Dunno if this was a regional North Yorkshire thing but my grandmother said he was uncivilised.
Can Ruth's nan give us the recipe for Stotty Cake? (And just to bring this back onto musical topic, it's a polka),

Subject: RE: Show of Hands
From: GUEST,Ruth's dead nan
Date: 01 Mar 07 - 05:17 PM

Stottie Cake

Ingredients:
6lbs Strong white bread flour
6 teaspoons of salt
1oz lard
2oz fresh yeast
2 teaspoons sugar
2½ to 3 pints warm water
Preparation:
Mix flour and salt together then rub in the lard. Cream the fresh yeast and sugar and stir in about half of the warm water until dissolved. Leave the yeast mixture until frothy then add to the flour/salt mix together with the rest of the warm water, sufficient to make a firm but not sticky dough. Knead for ten minutes, place in bowl, cover and leave in a warm place until it has doubled in size. Turn out and knead again.

This is where the recipe differs from 'normal' bread. Sufficient is cut after the dough has had its first rising. Roll out to about ½" thick and 6" to 8" diameter. Prick all over with a fork and bake on a floured tray on the bottom of the oven ­ this is important ­ for about 25 to 30 minutes on gas mark 8, 450F.

Subject: RE: Show of Hands
From: Lizzie Cornish
Date: 01 Mar 07 - 05:21 PM

No Diane....you need Roots Vegetables....

"Seed, bud, flower, fruit
They're never gonna grow without their roots
Branch, stem, shoots - they need roots"


Even Aubergines know more about where their roots come from, than the English do these days...


Albion Heart

Aubergines R Us

Subject: RE: Show of Hands
From: Lizzie Cornish
Date: 01 Mar 07 - 05:32 PM

Er...can you still use/buy lard or has it been banned by The Ministry Of Dangerous Substances?

Subject: RE: Show of Hands
From: George Papavgeris
Date: 01 Mar 07 - 05:35 PM

Ruth is right about the salting of the aubergines, especially if you are going to fry them. If you use tham in a casserole, you don't need to do that.

Diane, you can substitute aubergines in moussaka with thinly sliced potatoes.

Subject: RE: Show of Hands
From: GUEST,Ruth's dead nan
Date: 01 Mar 07 - 05:37 PM

Lardy Cake

Ingredients

milk and water mix 300 ml
fresh yeast 20 gm
castor sugar 20 gm
strong flour 500 gm
butter 75 gm
cinnamon 1/2 tsp
mixed spice 1/2 tsp
      
lard 150 gm
castor sugar 100 gm
currants 100 gm
sultanas 100 gm
mixed peel 50 gm

Method

Warm the milk, water and butter to blood temperature (37°C); it should feel neither warm nor cold when you put your finger in it.
Sprinkle in the sugar and yeast and stir to dissolve and disperse
Sprinkle in 2/3's to ¾'s of the sieved flour and combine to a light batter: this is known as a 'sponge'
Place in a warm place to prove until double its size
Turn out onto a lightly floured bench and knead in sufficient flour to form a soft dough
Knead for approx. 10 minutes to develop the gluten strands and a soft, elastic dough is obtained
Roll out to a large square/rectangle that is approx. ½ cm thick
Spread out the lard evenly
Sprinkle with the sugar and fruits
Fold in half and roll out to ½ cm thick
Fold into three (known as a triple fold) and roll out to ½ cm thick
Make another triple and roll out to 4-5 cm thick
Cut into required shapes and sizes, and place onto a lightly greased and floured tray
Cover with a damp towel and leave in a warm place until proved to double its size
Score the top of each with a criss-cross pattern with a knife, then bake for approx. 30 minutes at 170°C (until well risen and golden brown)
Brush with egg-wash and place back in the oven for 2-3 minutes to glaze
Serve immediately or leave to cool on a wire rack

Subject: RE: Show of Hands
From: GUEST,Ruth's dead nan
Date: 01 Mar 07 - 05:41 PM

George, I always salted my eggplant, even in casserole-style dishes. It depends how long you're cooking them for. If they're going to be in the oven for at least an hour, the eggplant will go soft. If you're cooking something for a shorter period of time, the eggplant can fail to soften and be a bit chewy. Not nice. The salt takes care of that.

Subject: RE: Show of Hands
From: GUEST,Fanny Craddock
Date: 01 Mar 07 - 05:44 PM

Traditional Cornish pasty recipe.

Serves: 4 (makes 4 pasties)

Cooking time and temperature: 20-30 mins at 220C then 20 mins at 160C then turn oven off and leave in oven for 15 minutes with door shut

Ingredients:

Pastry:

450g strong white flour
100g margarine
100g lard
175ml water
salt
Filling:

50g onion of shallot (or leek)
50-75g turnip (or swede)
100g beef skirt or chuck steak
150g sliced old potatoes
black pepper
salt

Method:

Pastry:

1. Put flour and a little salt into a bowl.

2. Cut off a quarter of the lard and rub into the flour.

3. Grate or slice the rest of the lard and margarine into the mixture and stir with a knife.

4. Pour all the water in and stir until absorbed.

5. Knead for a little.

6. Leave for at least 30 minutes in the fridge before using.

Making the pasties:

1. Preheat oven to 220C.

2. Keep slices of potato in a basin of cold water until needed.

3. Trim the fat off the meat, and cut into 6mm chunks.

4. Flour the board/work area.

5. Cut off 1/4 of the pastry. Roll it out into a circle about 22 cm in diameter. Place an upturned plate over the pastry and trim round.

6. Put most of the turnip and onion across the centre of the pastry round. Sprinkle with salt and pepper.

7. Place meat along the top into the ends. Sprinkle with salt.

8. Top up with most of the potato and the rest of the turnip. Add more salt and the rest of the potato. Do not season top layer with salt.

9. Dampen one side of the pastry all round with a very little water.

10. Fold the damp side of the pastry to the other side and press down firmly but gently. The seam should run across the top, but run it down the side if you find it easier.

11. From the right hand side (or left if you are left-handed) fold over the edge to make it slightly thicker, then squeeze tightly between thumb and forefinger every 2 cms to make a neat pattern along the edge. Tuck in the end and seal well.

12. Make a slit in the top with a knife and patch holes with dampened pieces of rolled-out pastry.

13. Place the pasties on buttered greaseproof paper or a greased and floured tray, leaving 5cm between each. Brush the pasties with milk or egg wash (egg and milk) or water.

14. Bake in preheated oven for 20-30 mins at 220C. If brown turn them down and cook for 20 mins at 160C then turn oven off and leave in oven for 15 minutes with oven door shut.

15. Remove from oven and place on cooling rack. Leave for 15 mins to cool before eating!

Subject: RE: Show of Hands
From: Blowzabella
Date: 01 Mar 07 - 05:45 PM

I can't remember the last time I saw fresh yeast in a shop but would love to make stotty cake. God that brings back memories - ham and pease pudding stotties ,,,, Can it be done with dried yeast???

(Living in the sticks, I often rely on th elocal Spar for provisions ...it's good, but not fresh yeast good)

Subject: RE: Show of Hands
From: George Papavgeris
Date: 01 Mar 07 - 05:48 PM

I stand corrected - haven't used aubergines in a casserole for a long, long time; if ever. Usually I just have them fried, thinly sliced, dampened and into flour, then straight into the frying pan. Nice and crisp. Same style also works wonders with courgettes.

Subject: RE: Show of Hands
From: GUEST,Ruth's dead nan
Date: 01 Mar 07 - 05:50 PM

""Can it be done with dried yeast???"

yes, pet - substitute 3.5 - 4 tsp dried yeast for the 2 oz fresh.

Subject: RE: Show of Hands
From: The Borchester Echo
Date: 01 Mar 07 - 05:53 PM

Savitri Chaudhary, when describing how to make bhartha, recommends putting aubergines under the grill or holding them over a gas ring until the skin turns black, by which time they will be soft inside. Then peel under running water, fry the spices then add.

I recommend using something else.

Subject: RE: Show of Hands
From: The Borchester Echo
Date: 01 Mar 07 - 06:05 PM

Pease pudding hot
Pease pudding cold
Pease pudding in the pot
Nine days old

1 lb dried peas (soaked for 12 hours)
Thyme
Bayleaf
Small onion
2 oz butter
Beaten egg
Salt + black pepper

Put peas, herbs and quartered onion in pan and cover with cold water.
Bring to boil and simmer gently for 2 hours.
Drain then mash to a pulp.
Beat in butter and egg and season.
Pack into buttered pudding basin a, cover with greased paper and tie wih string.
Steam for an hour.

Subject: RE: Show of Hands
From: Blowzabella
Date: 01 Mar 07 - 06:10 PM

Many thanks for the dried / fresh conversion to Ruth's nana - and to the countess for the pease pudding recipe - we always did it with yellow split peas, ham stock and no herbs, egg, butter or onions .... we must have been really poor .....

Subject: RE: Show of Hands
From: The Borchester Echo
Date: 01 Mar 07 - 06:15 PM

I copied it from Delia.

If I was sent to the pork butchers I used till he went to the back to get something then steal some pease pudding from the huge mound standing on the counter.
Wasn't ever caught . . .

Subject: RE: Show of Hands
From: GUEST,Moo
Date: 01 Mar 07 - 06:16 PM

1. Define mating goals

MM allows the user to set their breeding preferences. To change breeding preferences select from the main menu Mate Cows. From the Individual Cow Mating Screen select Import Data and Set goals, the Import data and Setup Linear Goals Screen will appear. To change breeding goal preferences select the Linear Goal tab. The Holstein uniform linear type traits system is used to your establish breeding goals. If you wish to receive more information on the trait, click on the label indicated by the trait name. You are able to define your breeding goal by changing the values listed behind each trait. If you wish to consider a trait as a one-way trait then check the box that is listed behind the linear score. If you wish a trait to be considered as a two-way trait then un-check the box. MM allows you to use preset breeding goals by selecting the Breed Average or High Type buttons.

2. Define semen usage restrictions

To limit the units of semen you wish to use from a specific bull, select from the Import data and Setup Linear Goals Screen the Semen Usage tab. To restrict the units on a specific bull, select a bull from the list and double click. Enter in the Max # of Units box the maximum value you wish to consider and press the Save button. To erase all limitations click on the Reset button.

3. Mate the cow

After you have imported your cow data, specified your breeding goals, trait emphasis and semen restrictions, you are ready to mate your cows.

Subject: RE: Show of Hands
From: The Borchester Echo
Date: 01 Mar 07 - 06:35 PM

Are these insructions intended especially for Ruth's use in the cowshed?

Subject: RE: Show of Hands
From: Folkiedave
Date: 01 Mar 07 - 07:02 PM

I doubt it. She let Sam down badly.

Remember she defined her mating goals quite clearly and then failed to follow through.

It never got to the other bits..............

Subject: RE: Show of Hands
From: GUEST
Date: 01 Mar 07 - 07:24 PM

Look, would you throw away the chance to spend the rest of your life insemnating cows and getting your spanner round the engine of a Massey for a dirty little grope with a snowboarder in an Oxford Travelodge?

A girl's got to have priorities.

Subject: RE: Show of Hands
From: Folkiedave
Date: 01 Mar 07 - 07:35 PM

My comments were strictly limited to the question from Countess Richard.

As for getting a group in a Travelodge.............is that an offer?

Dave

Subject: RE: Show of Hands
From: GUEST,Another one
Date: 01 Mar 07 - 08:25 PM

"As for getting a group in a Travelodge.............is that an offer?"
No Folkiedave... methinks the offer was for a singular grope - I don't think group playtime was actually in prospect!!!

Subject: RE: Show of Hands
From: Blowzabella
Date: 02 Mar 07 - 03:25 AM

As for getting a group in a Travelodge.............is that an offer?

Shouldn't that be on the 'How to get a gig' thread

Subject: RE: Show of Hands
From: GUEST,Aye Aye
Date: 02 Mar 07 - 03:37 AM

A group grope. Girls, count me in.

Subject: RE: Show of Hands
From: Captain Ginger
Date: 02 Mar 07 - 03:50 AM

I think this thread may be destined to become a classic of its kind.

And talking of classic - smoked paprika; how wonderful an ingredient is that? I find I use it more and more to add a savoury edge to dishes. It seems to have the 'umami' effect that one finds in MSG, anchovies and other flavour enhancers, and gives a wonderful warmth to any stew or casserole. I sprinkle som eon the otp of moussaka (I use greek yoghurt, plain flour and an egg beaten together rather than a bechamel), and it's great with any pork disk. It has now become one of my unexpectedly essential ingredients along with nutmeg, star anise and anchovy essence.
Sorry, thread drift there...
Back to the group gropes in an Oxford Travelodge (and how banal - a little country house hotel or a small cottage would have been far more likely to winkle Ruth out of her overalls than a ruddy Travelodge).

Subject: RE: Show of Hands
From: Folkiedave
Date: 02 Mar 07 - 04:11 AM

Yes, I always thought Sam's seduction technique, (flowers, champagne) was let down by his choice of venue. A small boutique hotel would have been much better. But I digress.

I always seem to have difficulty purchasing smoked paprika. Fortunately I spend a lot of time in Spain where it is easily purchased. Not only do I bring some home for myself I even bring some home for others including a restaurant!!

Incidentally one of the difficulties of learning the Hungarian language at the start is the fact the letters in Hungarian don't have the same sounds you have come to expect. An "a" is sounded as an "o".
Thus "paprika" is actually pronounced in Hungarian as "popriko". And when you raise your arm in the street you shout "toxi".

Not many people know that. In fact Hungarians don't know it because it sounds normal to them.

Any news on the Yorkshire Pudding front? Regional or class?

Subject: RE: Show of Hands (Recipes)
From: Dave the Gnome
Date: 02 Mar 07 - 04:57 AM

Is that from the Monty Python Hungarian phrasebook, Dave?

My nipples are bursting with delight...

:D

Subject: RE: Show of Hands (Recipes)
From: GUEST,Viking
Date: 02 Mar 07 - 05:16 AM

Lizzie, dear, you and I have never met, so you're slagging off an entirely innocent man there.

Also, your suggested viking feast is a bit meagre, methinks. How about something a bit more comprehensive and authentic?

Subject: RE: Show of Hands (Recipes)
From: George Papavgeris
Date: 02 Mar 07 - 05:17 AM

100