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Post by casimira on Jul 28, 2021 18:40:03 GMT
It seems that you take some particular pleasure in "baiting" people Kerouac. Not just in this thread but in several others as well. Always have to have the last word. Baiting, insensitive, provocative and at times downright nasty and bordering on cruelty and bullying. Perhaps you are acting this way because of being "cooped up" because of Covid, I don't know. I know you will have some nasty retort to this post and have some posters rally around you in your defense. The bottom line for me is that it often times makes me not even want to come on here because of the tone of many, many remarks that smack of some, if not all of the aforementioned behaviors cited. My apologies for threadjacking your OP.
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Post by kerouac2 on Jul 28, 2021 19:22:43 GMT
But I won't take your bait.
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Post by lugg on Jul 28, 2021 19:25:23 GMT
England has black eyed peas??! That settles it. I'm moving there! I'm with you on liking pulses, Lugg, and yes you did answer my question Yes we do - my Mum used to soak them and cook them from scratch , I am lazy I buy them in cans - nothing better for a chilli - beats red kidney beans for me at least.
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Post by lugg on Jul 28, 2021 19:31:21 GMT
I have never had stargazy pie but I would love to try it. I enjoy avacado prepared and added to almost anything. I am with you there Mich. Questa - your stews / casseroles sound very good.
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Post by kerouac2 on Jul 28, 2021 19:47:35 GMT
Black eyed peas are called cornilles in France. The Spanish introduced them to the Americas in the 17th century. Now they are grown in the southern United States, the Caribbean and Brazil. They are one of the things that I refused to eat as a child, using the implacable logic that children have ("I don't like the black thing!"). Now I have a supply in my cupboard.
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Post by htmb on Jul 28, 2021 20:26:20 GMT
I like black-eyed peas well-enough, but rarely order them in a restaurant in the US. Here I find they are usually overcooked and over salted for my taste. My favorite peas are white acres, but only when they are barely cooked and super fresh. I usually add a little seasoning, onion, and some olive oil, or little bits of meat/sausage I have on hand. I serve over rice. I could actually live off of peas and beans prepared in this way (and sometimes have).
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Post by bixaorellana on Jul 28, 2021 23:19:27 GMT
When I was about 14 I worked in a fish and chip shop - café and take away in a Lancashire town. Out of curiosity I googled "black eyed peas british recipe" and got this: www.thespruceeats.com/lancashire-black-peas-and-vinegar-434956The recipe turns out not to be authentic if you use black eyed peas in it nor, for that matter, some of the other ingredients, as readers were quick to point out in the comments. This is one of those links you come across where the comments are more accurate and interesting than the article. My favorite peas are white acres, but only when they are barely cooked and super fresh. Htmb, I thought I knew all the field peas, but do not know the white acres. Are they mostly specific to Florida or at least the southeastern part of the US south? My husband & I brought a boat down the Tom Bigbee waterway from Tennessee to the Gulf. I was on a fat-free diet, so stocked up on cans of black eyed peas, onions, & hot sauce. I ate that combination every day for a week & did not get tired of it. Hooray for peas & beans.
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Post by htmb on Jul 28, 2021 23:35:48 GMT
The subject has come up before (mentioned by me), but here’s a definition: "White acre peas, which are actually beans, belong to a large legume family also known as “cowpeas”, “southern peas”, or “field peas”. White acre peas, specifically, are also called lady peas, cream peas, or lady cream peas and are mostly grown and sold in the south." homegrowngainesville.wordpress.com/2010/09/28/what-are-white-acre-peas-anyway/(Personally, I think lady peas are different). Uncooked: hosstools.com/product/white-acre-pea/
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Post by bixaorellana on Jul 29, 2021 1:44:28 GMT
Thanks, Huckle. I knew about the pastys there, but have never been to sample them. Apparently the fillings now include things which are very Mexican. The Cornish brought another famous thing to that part of Mexico: By 1874 there were 500 mines in Mexico with the Cornish focused on Pachuca and Real del Monte. ... the district is renowned for its pasties. Cornish miners introduced Mexico's national game, football, to the country and established Mexico's first team, Pachuca. The first games were played on the patio of Mina Delores at Real del Monte. sourceThanks for the great explanation & for the picture, Htmb. I either never saw the other discussion of white acres, or it has fallen from my memory. I need to get my hands -- or rather, my teeth -- on some of those little beauties.
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Post by htmb on Jul 29, 2021 2:07:04 GMT
Yeah, it’s been a few years since it came up, I’m sure. I used to live near a farm and would either buy a bushel and shell them, or buy them from the farmer already shelled for a very reasonable price. I’ve missed out this year since we’re at the end of the season. I never see them in the grocery store, except for occasionally in the frozen section. Those are a total waste of time, in my opinion. I’m guessing this doesn’t really fit in the British food thread, so will now shut up about acre peas.
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Post by questa on Jul 29, 2021 6:54:45 GMT
Starting at Adelaide and going north to Burra, west to Cowell and taking in most of the Yorke Peninsula is an area called "The Copper Triangle" Thousands of miners left Cornwall over the copper years to do the work that they were famous for. Today the mines are closed and the towns have a very Cornish atmosphere. The original miners were small and lived in cave-like cottages dug out of riverbanks. The current citizens are famous for their pasties. The bakeries have trucks waiting which load up and race all over the State filling in orders. No other State sells pasties, most don't know of them. Most others have a pie for lunch, but in S Oz "it's a Pasty, Mate"
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Post by lugg on Jul 29, 2021 20:02:32 GMT
The White Acre Beams/ peas look like something I would love to taste it is so interesting to read your posts Questa , Bixa and Huckle in relation to the spread of the pasty in areas far flung from Cornwall.
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Post by questa on Jul 30, 2021 0:06:35 GMT
Thanks, Lugg. I like sharing snippets about my beautiful State and Country with you all. I know that most information about Oz comes from the tourist brochures in the Eastern states and even other Ozzies don't know much about their country west of the Great Dividing Range.
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Post by mickthecactus on Oct 20, 2021 17:27:00 GMT
I think you would like this display...
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Post by kerouac2 on Oct 20, 2021 18:39:36 GMT
That might be all that is left on the shelves soon.
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Post by mickthecactus on Oct 20, 2021 18:43:10 GMT
As long as there is toast and butter as well I shall survive,..
Won’t we lugg?!
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Post by lugg on Oct 28, 2021 17:49:57 GMT
I think you would like this display... ooh yes and yes
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Post by tod2 on Oct 29, 2021 10:42:04 GMT
The STARGAZY pie: Originates from the fishing village of Mousehole in Cornwall. As with many parts of Cornish heritage, a legend has appeared about its origins. In this case, the pie is served to celebrate the bravery of Tom Bawcock, a local fisherman in the 16th century. The legend explains that one winter had been particularly stormy, meaning that none of the fishing boats had been able to leave the harbour. As Christmas approached, the villagers, who relied on fish as their primary source of food, were facing starvation.
On 23 December, Tom Bawcock decided to brave the storms and went out in his fishing boat. Despite the stormy weather and the difficult seas, he managed to catch enough fish to feed the entire village
Even though I have two books on British recipes 1. British Food by Mark Hix and 2, William Black's "The Land that THYME Forgot".- I had to look up the recipe online and the ingredients don't tempt me to ever make a Stargazy pie. A fish pie certainly but when I eat large (pilchard size) sardines they must be done the Portuguese way and grilled on a charcoal fire. I guess I could substitute with trout .....No I couldn't. That tough skin would be awful.
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Post by patricklondon on Oct 29, 2021 15:46:02 GMT
Quite by coincidence I am watching at this moment an episode of the programme Pie in the Sky, where the local group of self-appointed gourmets have prevailed on the detective/cook hero to serve them stargazy pie. Here's what happens (before it switches back to the other plotline): My blog | My photos | My video clips | My Librivox recordings"too literate to be spam"
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Post by kerouac2 on Dec 14, 2021 19:42:36 GMT
This makes me drool. (Any seafood makes me drool.)
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Post by lugg on Dec 16, 2021 19:09:01 GMT
Not sure that I fancy the deep fried white pudding .... love the guy's mispronunciation of scallops -schallops
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Post by kerouac2 on Dec 16, 2021 19:46:58 GMT
Indeed, the white pudding is questionable... besides not being seafood.
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Post by lugg on Feb 6, 2022 19:10:38 GMT
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Post by bixaorellana on Feb 6, 2022 21:54:50 GMT
How many cases did you get?
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Post by biddy on Feb 7, 2022 2:41:39 GMT
Didn't I read about a Nigella Lawson Marmite based pasta sauce.
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Post by casimira on Feb 7, 2022 3:26:28 GMT
YIKES!!!!!
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Post by fumobici on Feb 7, 2022 22:28:45 GMT
Camden Town make good beer, but obviously aren't above a fun pure novelty release.
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Post by kerouac2 on Feb 7, 2022 23:03:39 GMT
I imagine it tasting bit like Guinness for some reason.
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Post by bixaorellana on Feb 8, 2022 0:06:41 GMT
Since chocolate is an ingredient in some artisanal beers, I don't see why Marmite shouldn't be. It would be a more appropriate addition, in my opinion. I had a stout the other day that was thick & rich to the point of being food-like, which is what I look for in stout. I can't imagine the Camden Marmite Ale being that hearty, although it would seem that the addition of Marmite should make it so.
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Post by lugg on Feb 8, 2022 19:34:39 GMT
I have not had stout for ages but now thinking I should. Did I buy a crate? ...no just the one for my son but I had a little taster - it did not really hit the marmite spot but it did have the aroma so not so bad
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