naguere
-
Posts
512 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by naguere
-
-
Sauerkraut,
!. the last of my 2018 batch from August , still fresh and clean.
2. the new batch ready, Polish cabbage, big and hard. I will grate a carrot and an onion in the mix.
-
5
-
-
In the military it saved our lives:
-
6
-
8
-
-
As a small boy i often wondered why our cutlery (forks as well) had logos on them such as 'Mascot Cafe', 'Property of Selby District Council' and so on.It was years later when down my grandad's yard where he prepared food for his pigs that the food came from Cafe's, Hotels and Government Institutions that the answer came to me, but thought nothing of it.
By 1960 I was in Germany as a soldier and found you could get a modern12 setting of cutlery with even a cake fork (who had ever heard of a cake fork?) at a modest price, so i took a box home.
My dad said much later "do you remember when you came home on leave and tipped the cutlery tray contents into the bin, and put in your new stuff?"
-
2
-
1
-
-
My order of Steel cut oats ( coars cut) 25Kg arrived today, i had to roll the package in to my study, what a weight.
the other pi c is Elijah from London and Tom from Melbourne, cousins (just to amuse you) a couple of my Grandsons.
-
2
-
-
On 10/23/2013 at 8:08 PM, mm84321 said:
Here is my method, as described above. I do not cut an "x", instead I make an incision through the center of each chestnut. I found this helps make them easier to peel and assures they stay in one piece. Place them in 280ºF oil for a few seconds, just until you start to see them opening up. Remove from oil, let rest until cool enough to handle, but still warm, and the shell and skin both remove with ease.
On 10/23/2013 at 8:24 PM, OliverB said:well, I had to give up, the outer shell came off just fine, but the inner skin did not budge. I boiled them the next day, thinking that might loosen the skin, no such luck. Stuck them back in the oven (peeled off the outer shell) to see if drying the skin would help now, nothing. I gnawed on a couple, but could not use them. Maybe they were too fresh? Not ripe enough? The skin was glued to the nut.
I'll stick with frozen ones, this was not a fun experiment and delivered no reward 😞
Oh well, thought it would be fun to eat with the kids, I loved them when I was little, but this was not worth it.
Interesting idea with the oil, probably won't try it, I don't have storage space for large amounts of used oil and would hate to throw it out, but it certainly seems to work great there!Oliver, you know whart to do:
-
On 11/24/2007 at 5:04 PM, pennylane said:
Well, it's that time of year yet again and if there are any other chestnut lovers out there, I'd like to know if it seems normal for me to pay €3.5 (about $5) for 18 chestnuts, and then half of them are either wormy or mouldy? And this happens every time, no matter where I get them. So does this happen to everyone or is it just me?!
pennylane (2007), i bought mine from M&S , not looking at the price, they were glossy and a reasonable size, i have six left
-
How to prepare chestnuts:
https://www.youtube.com/watch?v=-hKm2WcXgzo
Having watched the above charming vid, i ordered a gardening pruning knife and followed his instruction, do you know "they will open like clams". It is true!
-
A South Korean Gift Set.
Merry Christmas:
-
4
-
2
-
5
-
-
As a British soldier in the 60's on manoeuvers in Germany we ate a lot of corned beef, and Spam for that matter. My favourite of all the ways was dipped in batter and deep fried, we carried our own spices to sprinkle on, stood on the edge of a forest eating it out off your mess tin waiting for the Russians.
-
6
-
1
-
-
The egg sandwich. In military terms it is know as 'The egg banjo' , made by your tank driver and passed to you over the gun at 0400hrs, with his oily fingerprints on the delicate white bread.
Biting in to this wonderful thing will allow strings of yolk to run down your chest, which you have to brush away (hence the name):
-
For those who are 'living lean' , i recommend this ham, great for Jambon, Fromage au Buerre, recommended by Soldiers.
Torchon Ham (Deli Contnental) Aldi
£1.59:
-
I like the one at the end of this message.
-
My crock of Sauerkraut is now in my garage, I started it mid August using Polish cabbages (like cannonballs) , we have a lot of Polish shops in England now. the cabbage when shredded came to about six kilos, a couple of apples and some finely shredded new carrots.
the cooler weather is here and it will be on top form by the end of November and will stay in good condition until it is all used up , usually about May, i put up a few handfuls in a plastic container and keep it in the fridge, it is lush, not stinky but fragrant and flavoursome.
-
4
-
-
Living lean:
Baked spud with spam and some grated cheese:
-
11
-
3
-
-
I will never ever use my Borner Slicer without using the food gripper provided, my poor dear finger-tip:
The saurkraut was lovely though
-
1
-
4
-
-
Last week in 'Malinka', a Polish shop in Cheltenham i bought two large Cabbages (hard as cannon balls) 3Kg each, next week i will shred them and make saurkraut.
My last batch, made in August 2017 has just run out, it stayed i fine condition to the last drop.
Photographs to follow, only this time i will use the gizmo on the slicerr to operate it, my finger tip has just healed by the way.
Photos to follow.
-
2
-
-
A trick you may not know about, tinned food.
no need to open and put in a pan, Give the side of the tin a ding and then put the whole thing in a pan of water (do not pierce the tin), boil until you think the contents are hot.
Lift the tin out of the pan and put it on the ground, quickly dash cold water on the tin, put a cloth over it and pierce then open the tin, the contents will be hot and ready to eat.
I have used this method for over 30 years, a French Guy showed me this way in an Auberge De Jeuness
-
3
-
-
DianaB You have really pushed the boat out.
-
1
-
-
DianaB, that's The Magpie buggered then, as for Bettys, who needs their fat rascals anyway. thanks for the information.
-
If ever you are in Whitby you are in luck for several fish and chip places, also local kippers:
Whitby is a wonderful place to visit just on its merits, on the sea and locally caught fish.
The Magpie Cafe is where I would head for.
-
It is the Saurkraut season for me:
This may amuse you:
Sauerkraut, four large hard white cabbage, salt and seasoning.
cutting the first quarter piece I neglected to use the protector and sliced into my index finger through the nail and out the other side. it has just stopped throbbing.
who’d a thunk you could get 4 cabbage in there, but you have to pound them.
the color of the slicer is rather overpowering but it was £4 cheaper than the more sensible colours (from Germany, as was the pot.)
i will try it in about a month (do not tell Wendy)note the blood on the pounder.
I did have four apples to peel and cut into small pieces (one for each cabbage,) but as i cut a finger tip into small pieces the fun went out of that idea.
-
3
-
-
Who said M&S Gold tea, it is my choice as well, drunk black with no sugar.
Now here is the thing, new advice is to brew the loose tea for 3 minutes stir with a spoon then let it rest for two more minutes, in this way you will not be drinking boiling hot tea and will appreciate it's subtleties.
-
1
-
-
When I worked (now retired) for years on shifts in a secret spy base I took a pint jar with veggie soup in it maybe some rice , pretty much anything then, put it in the microwave and enjoyed it. Others spent a fortune in the canteen.
if I had known about Carrottes Rapees then, I would have taken that:
-
5
-
-
Pork patties.
about a kilo of minced pork (15% fat)
a large bag of chips(crisps) balsamic flavour
a slice of good bread or a roll, soaked
one egg
herbs of choice then salt and pepper
mix all together then form the patties
as mine are quite large i cooked the first for 30 mins in the oven.
-
3
-
Pot Noodles/Cup Noodles/Instant Ramen
in Ready to Eat
Posted
I have just discovered noodles and how delicious they are.
My dear friend George of 40 years says "if it don't come from Englandland i don't eat it.
What a treat he is missing.
Unable to find my pics, sorry