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Post by mickthecactus on Feb 13, 2020 7:43:10 GMT
Gosh, that takes me back to my childhood and black and white tv.
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Post by patricklondon on Feb 13, 2020 9:23:31 GMT
Ah, the Blessed Marguerite Patten. I still use her Everyday Cookbook that my mother gave me when I first left home - invaluable for learning basic techniques, as much as for individual recipes. She had a late "re-blooming" on TV programmes until well into her 90s, on those "reliving the past" documentaries, showing how to cook dishes from the rationing era. My blog | My photos | My video clips | My Librivox recordings"too literate to be spam"
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Post by mickthecactus on Feb 13, 2020 10:15:25 GMT
She nearly made it to 100. Just a few months short.
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Post by bixaorellana on Feb 13, 2020 15:24:13 GMT
Nice! Thanks for the details, guys. As of right now, the ebook appears to still be on sale. Note that the physical book is a hefty 30 bucks, so three dollars for the ebook is a nice savings. Even if you don't want to buy it, do check out the "look inside" feature, which will give you a bunch of recipes for potted foods and seafoods. If you don't have an Amazon US account, you can try this:
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Post by kerouac2 on Feb 13, 2020 16:11:35 GMT
When I click on the link, it gives an e-book price of $13.64. Not that I would want such a book. ($29.95 for paperback and $41.00 for hardback)
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Post by bixaorellana on Feb 13, 2020 18:04:20 GMT
The deal is over. When I click on the link, which takes me to Amazon US, the book is now $9.99.
I believe Htmb tried the work-around I quoted in #590 & reported on her results over in the ebook thread.
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Post by lugg on Feb 14, 2020 19:53:13 GMT
I have never heard of her - going to have to Google. Now Fanny Craddock and her "glamorous" assistants and the long suffering Johnnie I do remember.
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Post by kerouac2 on Feb 14, 2020 21:23:26 GMT
I don't know if I have mentioned it before (I probably have), but it should be said that even though most people in France know about "fish and chips" particularly if they have ever visited England, there are still a significant number who think that the name is "fish and ships," which I actually find more poetic. One reason is their rather slurred pronunciation of English words but there is also the detail that "chips" in French is used in the same way as in American Engiish rather than British English. So they know that the dish is actually "poisson avec frites" and "chips" are definitely not frites so the real name must be something different.
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Post by bixaorellana on Feb 17, 2020 21:03:35 GMT
Ach ~ it's not all haggis all the time! Note that I always link to the Amazon offer, but these digital deals will be available on other platforms. Also, with older cookbooks, sometimes you can get attractively priced hard copies at online. A Caledonian Feastt
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Post by bixaorellana on May 21, 2020 21:29:39 GMT
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Post by bixaorellana on Jun 8, 2020 17:19:29 GMT
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Post by kerouac2 on Jun 8, 2020 18:52:18 GMT
When you say "non-metric" cooks, are you talking about the United States and Liberia, the only non-metric countries in the world?
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Post by bixaorellana on Jun 8, 2020 20:42:07 GMT
Well, you know there are people who a couple of decades ago moved from non-metric countries to metric countries, but who never bothered to completely assimilate metric. pee ess ~ never knew that about the US & Liberia. Did you read the prologue? It sounds oddly similar to sentiments expressed by a certain person in this forum who is of American and French background.
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Post by lagatta on Jun 11, 2020 14:11:53 GMT
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Post by kerouac2 on Jun 11, 2020 14:40:11 GMT
Liberia was founded by (or on behalf of) African-Americans so that is not surprising. It does make them odd men out, as all the other countries, Anglophone, Francophone or Lusophone, are metric. Actually, it used to be a group of three countries, but Myanmar has now gone metric.
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Post by lugg on Jul 15, 2020 10:47:06 GMT
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Post by mickthecactus on Jul 15, 2020 11:43:57 GMT
Banned?? How can they ban the world’s finest food?
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Post by bixaorellana on Jul 15, 2020 16:41:01 GMT
What would be in it to get it banned? It seems as though it would be an all natural product.
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Post by mickthecactus on Jul 15, 2020 17:08:11 GMT
Perhaps the addicts are mainlining it.
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Post by cheerypeabrain on Jul 15, 2020 17:15:53 GMT
I've had difficulty getting hold of the 500g jars of marmite for Jeff and Russell. Can't stand the stuff myself but they adore it. Every time I get a food delivery I buy at least one 250g jar... Talking of English food...just made the chaps some scones...massive ones...
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Post by kerouac2 on Jul 15, 2020 18:52:15 GMT
Scones are one of the magical words that those of us who do not live in sconeland fantasize about. They are only ever mentioned in positive terms, so they must be wonderful, unless it is all a scam.
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Post by bixaorellana on Jul 15, 2020 20:06:53 GMT
Basically, they are what you knew as biscuits when you were a child. However many scones are fancied up with raisins, flavors, etc.
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Post by lagatta on Jul 15, 2020 23:52:30 GMT
There are also savoury ones. Cheery's look wonderful. Are any Southern US biscuits as fluffy and massive as that?
I don't live in either sconeland or biscuitland (in that sense), so I find them most impressive, though of course I'd be as open to the US South variety.
They certainly have common roots. And how about dumplings (again in that sense, similar raised dough cooked in soup or the stock of stewing meats).
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Post by questa on Jul 16, 2020 0:07:20 GMT
Banned?? How can they ban the world’s finest food? Second finest.
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Post by kerouac2 on Jul 16, 2020 4:31:40 GMT
We never ate biscuits in my family.
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Post by bjd on Jul 16, 2020 6:00:51 GMT
Basically, they are what you knew as biscuits when you were a child. However many scones are fancied up with raisins, flavors, etc. What we called "biscuits" when I was a child, I now call "cookies". I first tasted scones about 10 years go at a friend's place. They were good and I asked for the recipe but have never actually made them.
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Post by onlyMark on Jul 16, 2020 6:10:20 GMT
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Post by cheerypeabrain on Jul 16, 2020 6:29:45 GMT
Well that recipe is now in my book thank you Mark!...guess I'll make some later and let you know how they turn out
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Post by cheerypeabrain on Jul 16, 2020 6:32:08 GMT
Thing about scones...they're incredibly quick and easy to make altho they need a light touch imo. I sometimes add sultanas, sometimes glacé cherries, sometimes cheese.
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Post by cheerypeabrain on Jul 16, 2020 9:09:08 GMT
First attempt. 2 others went in the bin.
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