broadway

"Ruby Port" is a young port, special reserve is aged a bit longer so will not be quite as bright red, but it's still a ruby.

Maybe, I think he he saying "it's nothing to with me dad".

According to my dog they are excellent sport and are easy to catch, but its a bit difficult to know what to do with them next.

It doesn't actually say they were made from scratch only that salt was spilled on the "hamburger meat" and they tried to thump it off. Difficult to thump off raw meat so sounds more like frozen.

Since the guests have never had a proper cheese course, we thought making the roquefort, brie and goat cheese into "dishes" would be more welcoming in the guests' perspective. Each cheese dish will be bite-size as not to scare them off. If they are open and like the cheese, we can give them a hardcore platter of 'uncooked' cheese the next time. ← What's the problem with uncooked cheese? Could you explain a bit more.

Honestly who would buy an american "Parmigiano Reggiano". It would be possible, but only with a massive marketing effort for a niche product. There are a couple of products that have got there e.g. Grey Goose, but with that push how would it get off the ground. Surely it would be easier to import the best from italy in the first place and market from there.

And glass isn't? No one should panic-this is aimed @ the bottom of the market after all. ← I wouldn't define Wolf Blass at $15 as bottom of the market.

I needed some egg whites for meringue so I decided to do this coffee and walnut cake for Saturday tea. I had seen in a Waitrose magazine earlier in the year and having been nagged for a one it seemed a good time to try it. As it was "retro" I made do with instant coffee, no one complained.

I did a couple from the " Best Banana Bread Recipe, I haven't found one yet" thread. The Martha Stewart banana bread recipe was a definite keeper. The CI recipe mentioned in the thread has moved it is now here here now.

We have one veggie in our family and I want to try putting together some Indian meals for 4-5 people. While it is easy to find numerous recipes what I have difficulty is how to put them together into a balanced meal. Looking at recipes and cookbooks tend to be confusing as the dishes tend to stand in splendid isolation. Any particular regions that would be a good idea to look at to start building some experience? Preferences would be for no seafood, not a heavy coconut bias, definitely bread with the possibility of adding meat sometimes, strength can be mild through to hottish. Some tips and some groups of dishes and accompaniments that could be put together to form a meal would be helpful. I can do an occasional trip to an Indian grocery, but we do not have any local Indian grocery shops.

Hahabogus There are 3 layers, just rather hard to spot, maybe it should have a bit more butter cream to do 2 layers. I will probably try making in it normal sandwich cake tins which should improve the cake. The 6" tins that I have are for fruit cakes and have an insulated base. Not ideal for this type of cake. sugarseattle Maple buttercream sounds like it would go well with the cake. A bit more searching reveals that the original most likely had 12 half walnuts around the outside. I did read that the icing may have been light brown and a walnut butter cream, but that does not seem quite right to me. Fuller's ran the tearoom for the London Coliseum, on this page is a reproduction of postcard showing the tea-room in 1904 staffed by ladies in black and white uniform.

I don't know how it would turnout, but Anjum Anand promotes lighter Indian food. This recipe for pototo and pea samosas from a BBC program uses buttered filo pastry, which is then baked.

The cake does seem to bring back memories for a lot of people. Tried making it again today, using a single tin takes too long in our new cooker so it turned out a bit drier than it should be: My amateurish attempt at icing the cake: and a slice

I am an occasional vistor to this site and hoped this may be of interest. I have searched for the recipe on the web and have not found any references to a recipe of any sort. Quite a few years ago I cut out a recipe for Fuller’s Walnut Cake out of the The (London) Times written by Shoona Crawford Poole. The cutting was not complete, as I had omitted the pre-amble. I recently noticed that, via my library, I had access to The Times archive and on searching found the complete article: The Times,Wednesday, Oct 05, 1983; pg. 13; Issue 61655; col C The Times Cook Shona Crawford Poole, A classic in cakes Category: News In the pre-amble she relates how she and her husband re-created the recipe at the request of a reader who reminisced about having the walnut cake as a school holiday treat after spending her pocket money at Hamley’s. Shoona also referred to the evocation of the cakes' treat status for an earlier generation of children in Nancy Mitford’s Love in a Cold Climate, "Oh. Mrs Heathery. You angel on earth, not Fuller's walnut? How can you afford it" I have subsequently found that it also mentioned in Brideshead Revisted. Charles relates on going up to Oxford and meeting his cousin Jasper “He called on me formally during my first week and stayed to tea; he ate a very heavy meal of honey-buns, anchovy toast and Fuller's walnut cake, then he lit his pipe and, lying back in the basket-chair, laid down the rules of conduct which I should follow; he covered most subjects; even to-day I could repeat much of what he said” Brideshead Revisted, Chapter one According to the J. Lyons & Co website the company was founded by an American William Bruce Fuller who “demonstrated his Fudge, Peppermint Lumps and Walnut Cake” in the UK. He subsequently opened a shop in Oxford St and over the years expanded. By the 1950’s they had 82 shops and continued to expand until they were finally taken over by Lyons at the end of 1968. According to Shoona in 1983 the cake was last produced commercially by Fuller's in 1969. There is currently at least one company in the UK making a version of "Fuller's Walnut Cake", Okemoor Products in Okehampton, Devon. The ingredients, with my own precis of the method are as follows: Fuller's Walnut Cake A classic in cakes Cake • 200g (7 oz) plain flour • 1 teaspoon baking powder • 200g (7 oz) unsalted butter • 200g (7 oz) caster sugar • 3 large eggs • 55g (2oz) chopped walnuts Butter cream • 85g (3oz) unsalted butter • 110g (4oz) icing sugar • Vanilla extract to taste Boiled icing • 225g (8 oz) caster sugar • Pinch of cream of tartar • 1 egg white • Vanilla extract to taste Decoration • 7 walnut halves 3 6” cake tins 2” deep Line Pans with buttered greaseproof paper Sift the flour and baking powder. Cream butter and sugar until light and beat in eggs one at a time. Fold in the flour and baking powder mixture followed by the chopped walnuts. Divide the mixture between the three tins and bake at 160° C/ 325 F, Gas Mark 3 for 30-40 minutes. Rest for 5-10 minutes and turn out onto a wire rack to cool. Beat butter until light and then beat in the icing sugar. Add vanilla essence to taste. Trim the tops of the cakes and sandwich together with the butter icing. Smooth the remainder over the outside of the cake. Prepare the boiled icing, dissolve the sugar and 4 tbps of water over a low heat. Dissolve the cream of tartar in a teaspoon of water and add to the sugar mixture. Boil until soft ball stage is reached (240° F). While the syrup is boiling whisk the egg whites to stiff peaks. Once the syrup has reached softball pour the syrup into the egg whites in a thin stream while continue to whisk. Continue whisking until the meringue is thick, opaque and stiff.. Add vanilla essence and pour the icing over the cake. Smooth with a wet knife and decorate with 7 walnut halves (six on the outside and one in the middle). Leave for a couple of hours for the icing to form a crust. I don’t have the 3 tins, but I have a deep 6” tin and I slice the cake before spreading the icing. Since Fuller was American it possible that it may be a traditional recipe known by a different name, but I can't say I have seem anything similar. Deryck