naguere

Many thanks all for your advice. In the end, I was able to find the very one mentioned in my first post.

Pobs When you are small and poorly. Cubes of stale white bread with scalded full cream milk poured on and then sprinkled with white sugar. (Thank you mother)

Goose feet in Hong Kong, oh and steamed goose blood (it was set like a jelly and quivered).

In England in the late 1940's, with sweets being rationed you could (as a child) buy one of these flattened banana curved brown bean pods to grind and chew on. The pleasure of the initial sweetness and slight chocolaty flavour soon gave way to disgust and then to throw the darned thing away. It was also used as animal feed I believe.

Can anyone reccommend a pepper mill that can grind coarse. years ago I bought one who's model name was 'Steak au Poivre', thats the kind of grind I am after.

My Webpage In England most retail rhubarb is produced in forcing sheds based in the North East of England, Wakefield for instance , growing in the dark and harvested by canlelight. They say that at the height of the growing season, stood in a shed you can hear it growing. All this effort produces delicate, flavourful rhubard, of which we are prepared to pay a premium. Garden grown on the other hand, rich in oxalic acid can be had by anyone for not much money (if you grow it yourself) http://forums.egullet.org/uploads/11144502...2_1137_5260.jpg

Exactly, amaze them all and give them pleasure.

A stick, just a stick dipped in sugar. The flavour is intense.

My Webpage I will be taken here for a Birthday lunch a week Sunday and it looks good fun. Edited: as I havn't got the skill to post the word 'clickety' and give you the link, you will have to accept the words 'My Webpage'

Eduard Pomiane (Cooking With Pomiane) says of cooking skate: Skate often smells of ammonia and chemists know that ammonia forms, together with acrolein, an insoluble and odourless compound. Acrolein is formed by the action of fat at a high temperature. If therefore we sprinkle cooked skate with black butter which has been darkened by the action of heat we add enough acrolein to annihilate any possible smell of ammonia.

Dining alone, a simple meal. Cod a la meuniere, saute potatoes and stick beans. With a couple of beers.

Woah... Had to Google that one, just to make sure. What a relief

lapsang souchong; A tea for grownups. like bitter beer the taste needs to be aquired. The flavour comes from bergamot, an orange flavoured herb. I take a cup every month or so, it is to be savoured.

Bingo. Ping. I would say more, but I have drunk too much wine. Love you all! Edited to put a full stop after 'Bingo'

You can't have too many pancakes. These my wife bought for lunch they were surprisingly good , but we will make some the traditional way at tea-time. With lemon and brown sugar of course.

Dont forget 'Saltimbocca', (jump in the mouth?) as my book describes it: thin slices of veal cut from the leg, flattened and rubbed with garlic, seasoned. put a sage leaf on each slice of veal and top with a slice of raw proscuitto, keep the ham in place with a toothpic. Cook in hot butter until the meat is golden brown. add Marsala or sherry , and then let it cook slowly for 15 or 20 minutes. Serve with the gravy from the pan. Edited as my touch typing is not what it was.

First attempt at using a pan with ridges, it was a pleasure to use....... edited to say the one at the back is from the butcher.... one steak was straight supermarket and the other from a local butcher and had been hung for three weeks. the latter won hands down.

Pictures as promised, on visit to Mason's Bistro. Formerly a Provisions Merchants, some of this shop remain as decor, see above the bar, coffee tins, tea tins and suchlike See here for website : http://www.masons-bistro.co.uk/

Thanks Gary Marshall, I chose Mason's Bistro at your suggestion. Thanks everyone else for their advice. It was a rainy day in York, but the warm welcome inside the Bistro more than made up for that. The wine (by the glass, if you like) was a generous measure and the food portions were just what you need when it is cold and wet. I chose from the specials board, beef stew with a mash (postato, garlic and i think some fennel- mighty tasty) to accompany it. The stew was rich and hearty, redolent with wine and herbs. My aunt chose a dish whose name i have lost, but is was sauted potatoes, onion and choritso topped with scrambled egg, this pleased her greatly. The service was a tad slow, but the staffs cheerful manner saved the day. Replete, we caught the bus back to Selby in a happy mood. Now to see if i can download some pictures............ Nope, failed, will read the instructions and try and post pictures tomorrow.

From France from August to late summer: 'Haricot demi-sec',, I buy large amounts on my last day, shuck them at the camp site and bag them. On a bike It's only possible to carry a couple of kilos, but frozen at home they provide a wonderful accompaniment to many of my hearty soups . The pods are semi dried, cream coloured (English spelling) streaked with red, but the beans are like pearls and only take a short time to cook, with an incomparable texture and taste.

Next week Aunt and myself will be visiting York a few times (from Selby) Allways it comes down to 'Lets go to Marks and Spencers'. Betty's makes her nervous and 'It's for tourists', although i know it is not. Where could we go that would delight her and not fright her. I am thinking of light dining here .

Really great post wesza, informative and heartwarming, brought a smile to my face.

Wow Naguere are you in Munich? Looks scrumptious. Especially the beer. Ah yes now I know you are in England. Question about the sausage. How does it differ from the sausage you get at home? Seasonings, etc? ← Well B I am located in Cheltenham England , hence my appreciation to Boll (my son) and the lovely Sabine who carried these delights from Munich. The bratwurst differ in texture seasoning, taste and quality to the normal English sausage. The chilled traditional beer also added a certain something.

Bratwurst from a local butcher in Munich (Thanks Sabine), local Munich beer (thanks Sabine and for Boll for carrying it all that way. Boiled spuds dressed with fried onions steamed broccoli and most important , a slather of English mustard.

What he said ,en plus: Shrooms, Shrooms, and while i am at it, EVOO, it took me weeks before i realised what that stood for