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Post by kerouac2 on Apr 18, 2023 21:23:04 GMT
How dare you criticise one of Rupert Murdoch's finest possessions!
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Post by patricklondon on Apr 19, 2023 3:54:09 GMT
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Post by fumobici on Apr 19, 2023 5:29:40 GMT
I think I'd most likely substitute some chopped ham for the beans. But then, it wouldn't be royal I guess.
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Post by fumobici on Apr 19, 2023 5:35:10 GMT
How dare you criticise one of Rupert Murdoch's finest possessions! Ah, that explains why the Post sucks so hard.
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Post by bixaorellana on Apr 19, 2023 15:22:36 GMT
I might zhush up the flavour a bit with a little wholegrain mustard. And add a bit of texture with some finely-chopped cauliflower (maybe steamed for a while first). Mmmm. Beans + cauliflower + cheese. Not planning on going out that evening, are you?
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Post by fumobici on Apr 19, 2023 16:09:29 GMT
I had a fabulous cauliflower and cheese thing last night at a neighbor's house, no idea what it might be called (sorry not British I don't suppose). She's from Milan and also made a Risotto Milanese coi porcini that was the best risotto I've ever had. The best part is that she let me look over her shoulder the whole time as she cooked it and explained all her secrets! We used prosecco for the wine component.
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Post by kerouac2 on Apr 19, 2023 16:20:58 GMT
And the relevance to the British food thread is....?
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Post by mickthecactus on Apr 19, 2023 16:34:10 GMT
We all cook like that here!
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Post by fumobici on Apr 19, 2023 17:00:59 GMT
And the relevance to the British food thread is....? More relevant than your post, beyond any and all doubt
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Post by lugg on Apr 19, 2023 19:05:28 GMT
I really enjoy Marina Hyde in the Guardian. "Back on the official channels, strong efforts are being made to get people excited about the approved royal menu for their subjects’ day. It feels somehow apt that the official dish selected by King Charles is a quiche, given quiches are often wet and almost always disappointing. Like some of Charles’s recent walkabouts, the dish has been regarded as a good use of leftover eggs." I had not seen that , so thank you bjd --the laugh I needed
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Post by whatagain on Apr 24, 2023 18:52:48 GMT
My daughtrr cooked a sheppard pie.. british ?
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Post by bixaorellana on Apr 25, 2023 1:53:53 GMT
So it would appear. What have you been teaching those kids?
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Post by lugg on Apr 26, 2023 19:02:44 GMT
My daughtrr cooked a sheppard pie.. british ? Nothing much more British ...other than Chicken Tikka Masala
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Post by bixaorellana on Apr 14, 2024 20:51:56 GMT
For those who don't mind digital cookbooks -- particularly when they cost $1.99 us & cad / £1.59, as opposed to the almost 50 bucks for the hardcover edition -- this seems a nice addition to the cookbook collection. I'd say there is a lot of history and background, as the book runs to 747 pages, but there are only 150+ recipes. It covers the cooking of England, Scotland, and Wales, with the author explaining that he excluded Northern Ireland because he has already written a book on Ireland's country cooking. (eh?!) The author states that this book is "about the traditional and revised-traditional cooking of Great Britain ..." Cross-posted to Digital Reading & Listening, in The Library board
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Post by onlyMark on Apr 15, 2024 5:44:50 GMT
Interesting. He also tries to answer the question of why British food degenerated to become a joke. I've wondered about this and can't point to one reason but, as he points out, a number of reasons. One being the abstemious Victorians trying to avoid pleasure in anything they do, one being the industrial revolution whereby country workers moved to the cities and one I can believe was a main cause and was as simple as in the 1930's the Medical establishment "declaring war on undercooked food - it could harbour germs - and recommended long cooking times for meat, fish and vegetables." I think that had a profound effect far in excess of the intention. It was the bane of British cuisine and nobody of our age can forget growing up with overcooked cabbage and so on. I'd also say two Wars played their part, rationing as well, but worst of all was the onset of 'convenience food' in the sixties which carries on to modern day. Mrs M has palpitations whenever she sees a can of spaghetti hoops.
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Post by bjd on Apr 15, 2024 7:35:56 GMT
I don't buy cookbooks any longer, just google recipes for whatever ingredients I have when I'm out of ideas.
But looking at the cover of that book on British cooking, I'm surprised to see a soft-boiled egg being given cover space as a great example of British food. Or is it the two pieces of toast that are typically British?
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Post by onlyMark on Apr 15, 2024 7:57:31 GMT
It's the toast, the soldiers, that are relevant methinks. Who else traditionally cuts their toast up into convenient strips to dip in the egg?
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Post by mickthecactus on Apr 15, 2024 8:11:27 GMT
Our toast is of course the envy of the world.
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Post by onlyMark on Apr 15, 2024 8:29:18 GMT
.....and so versatile.
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Post by kerouac2 on Apr 15, 2024 8:49:53 GMT
I thought that everybody cut their bread into strips for egg dipping.
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Post by onlyMark on Apr 15, 2024 13:21:53 GMT
I don't know everybody so can't say.
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Post by kerouac2 on Apr 15, 2024 14:16:05 GMT
Well, you're the one who asked the question.
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Post by mickthecactus on Apr 15, 2024 15:44:32 GMT
I don’t eat eggs so you can’t include me.
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Post by whatagain on Apr 15, 2024 15:58:30 GMT
Well We cut bread to dip by eggs. I don’t know anybody who doesn’t actually.
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Post by kerouac2 on Apr 15, 2024 16:46:46 GMT
Mark is on alert for people who do it differently. Who else traditionally cuts their toast up into convenient strips to dip in the egg?
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Post by cheerypeabrain on Apr 15, 2024 19:05:18 GMT
I still buy recipe books occasionally. There are a LOT of cooking shows on tv here and I'm terribly greedy...I will happily leaf through dribbling over the illustrations. My recipe books are full of alterations and suggestions in pencil. I rarely follow a recipe faithfully, unless it's something that I'm unsure about, like a complicated pastry.
I had a boiled egg for breakfast this morning...with a slice of wholemeal sourdough toast cut into 'soldiers ' . Delicious.
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Post by kerouac2 on Apr 15, 2024 19:20:15 GMT
They are just called mouillettes in French. "Wet dips" or some such.
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Post by bixaorellana on Apr 15, 2024 20:05:08 GMT
I'd also say two Wars played their part, rationing as well, but worst of all was the onset of 'convenience food' in the sixties which carries on to modern day. I think you're on to something there. Also, from my jumbled store of "facts" gleaned from reading, I was under the impression that fuel for cooking was rather expensive in the UK for a long time, making food that didn't have to be cooked from scratch desirable as a money saver. But I think canned food took hold in the US even earlier. Maybe since home-canned and preserved food was already acceptable, being able to buy that in the grocery seemed like big deal in both countries. I have met people who consider it a great talent to able to cook fresh green peas so that they taste exactly like the canned ones. a soft-boiled egg being given cover space I saw that egg as bearing witness to the old-fashioned goodness to be found inside that cookbook. I don’t eat eggs so you can’t include me. Do they not agree with you, or do you just not like them?
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Post by mickthecactus on Apr 15, 2024 20:08:47 GMT
I just don’t like them. Ok in cakes etc but not boiled, fried, scrambled etc.
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Post by cheerypeabrain on Apr 15, 2024 20:54:55 GMT
I just don’t like them. Ok in cakes etc but not boiled, fried, scrambled etc. I ate my first boiled egg as an adult...I wouldn't eat eggs as a youngster. Now I love them boiled, scrambled or fried! Not cold and not in sandwiches tho....
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