naguere

Flying out of Bahrain 1965, Twinks assured me as his brother was the 'Load Master'on that flight he would see me alright. he did indeed and I handed out the excellent packed meal provided by the RAF to everyone , we landed and Sharjah and eventually got to Aden. we were in a twin pioneer.

The game 'Pelota' springs to mind. (google if you like)

The Egg Banjo: This is a British military item, usually cooked in the back of your tank by your driver. two slices of very pale sliced bread margarine a lightly fried egg. the signature mark of this dish are the oily fingermarks left by the cook as he passes it accross the breach of your gun. having lightly squeezed this on passing , as you ate you wold sort of 'strum' so as to stop the yolk going on your sweater (hence Egg Banjo) It's true i tell ya

@Shelby Well Shelby, not so much a receipt, more a procedure. I love pickled red cabbage, so after eating it, i hard boiled some eggs and popped them in to the pickling vinegare that was left. I only did 4 eggs, and when my pickled oinions are eaten , i will repeat.... geddit repeat.

Deleated as now i know L dont like pickled eggs.

My saurkraut has been blipping away now for 6 week. taking a good part, putting it in a container and then in the refrigerator i will use it as a salad, keeping it's probiotic thing viable. The rest of the Kraut jar is in my garage keeping cool and ready. Also: Having just finished a large jar of pickled red cabbage an idea came to me. Hard boiling four eggs cooling them and shelling them i popped them in to the deep red vinegar mixture, it has herbs in it and i added a very strong dried chilli. Minimum time to completion 2 days but longer if you want more fun:

I give you all a 'Like' i get good ideas from your posts as well. This meal is Lamb's liver good to eat and full of everything, Bavarian noodles and stuff.

Saurkraut, on the 9th Sep I set up 5 Kg of white cabbage... it is blipping away in my kitchen in a traditional Kraut-pot, as it is the first time for me it is thrilling. after six weeks I will remove a fifth of it and put it in the fridge to be used, the pot then put in my garage , with the cooler weather it will sit out there until i need to replenish my fridge store. seasoning is salt, juniper and caraway, oh, and a large apple (sliced) along with a large glass of good white wine. Shop bought is fine, but as it is always pasteurized it lacks the probiotic thing.

My top tip for the best veg and retaining nutrients is to go with the Microwave. Use frozen veg and here is the secret, use only a tablespoon of water in a proper micro container. I read of tests done on Broccoli and nine out of ten preferred the frozen cooked this way than doing fresh any way you like.

Kippers, I love them. Recently i bought 3Kg of them for £20. including delivery, arriving in a cool box they are ready to stick in the freezer. put one on a plate (skin side down) a dab or two of butter and cover with cling film then nuke for 2 and a half minutes (i like just 2 minutes) The company also prepare a lot more from the West coast of Lancashire (England) which i am going to try. https://www.amazon.co.uk/Port-Lancaster-Lancashire-Whole-Kippers/dp/B00BPU2XIG/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1470056703&sr=1-2&keywords=Kippers

A group brunch on Sunday, I chose deviled kidneys which were perfect and Iuan had Egs Benedict on smoked salmon which I was allowed to try and was wonderfully delicate, also a pot of Earl Gray tea or is it Earl Grey?

Searched all over the place in Englandland and it is not known.

My Aunt, staying with relatives (during the depression,,,, things happened), she was tasked to set the tea table (this is in England), it was the full monty, silver and all, cake stand as well, as she spent a few minutes lining things up her Aunt informed her that she had put the tablecloth on up-side-down so everything had to be taken down and done again.

Cycling through France with my tent for a month I always looked forward to mid-August when you would find Haricot-Demi sec in the veg area of the supermarket, they would cook in 2o minutes on my Trangia and were delicious . I would hull loads and stagger back to Englanland to cook and freeze them. Are Tarbais beans a different thing?

I picked up this tip a while ago on hydrating dried beans. Soak them overnight in COLD water, it does the job better than immersing in boiling water. It seems to work.

Years ago when i was a soldier, for our tea break we could have fabulouse vienna rolls as we were in Germany, the salad filling was perfect but the lovely lady who constructed these delights wore some strong perfume at tainted every roll (we still ate them because we were young and hungry)

Deryn (and others), to cook kippers my way: put the kipper on a plate (skin side down), cut off tail or head to fit. Dress with butter or olive oil and two thin slices of lemon then pepper, no salt as they have been cured in salt. cover with cooking cling film, make a small hole in middle then put in microwave for two and a half minutes. it will be good with buttered brown bread. Picture to follow.

Port of Lancaster Lancashire Whole Kippers - 3kg box Well, you asked about kippers (quite a while ago). my order arrived today all (3Kg), they are vacuum packed will be good until 5th June. They freeze well and are good for a twelve month. I like kippers:

Living a bachelor life, these are three dinners cooked by me: Having rubbed a chicken breast with curry powder, soy sauce and some oil, I put it on the griddle first and then under the grill. My Thermapen was tops and I had naturally cooked it to 74C (by chance really.) I will make two salads out of that. The circular things are Cod Roe Fritters (from tinned cod’s roe Princes as it happens.) The other dish is veal liver, thank to Lidl, defrost and heat through, it is very good value and delicious. Two plates with Jersey Royal Potatoes , first of the season and lush.

My dear wife, returning from 'lunching', snagged this book for me in a charity shop. It is wonderful. Who knew? It is seemingly unread. What pleasure.

It might sound sacrilege but I find the tinned rice pudding fine and dandy, you can add things to is as well.

Fixing a lettuce salad yesterday, i went out in to my garden and picked a few dandelion leaves, they add a lovely bite.

You can buy the wonderful poulet de Bresse in England, but at a price: https://www.frenchclick.co.uk/p-3982-poulet-de-bresse-10-20kg.aspx?gclid=CMi0td_Q6MsCFQ0SGwodSWUMtg

I do like the French Butter lettuce , but in France they are heavy and solid (in a nice way) whereas in England they are of a few leaves and not very substantial. It's not often you get the chance to use 'whereas'.

Lunch yesterday, lentil salad topped with an egg (a chopped clove of garlic added to pan firstly)