jackal10

Forget that I am cooking a loaf of bread in the Aga oven. For those who don't know, the Aga is a stored heat cooker, so is always on and hot. Its efficient because it is very well insulated. It is ideal for breads. The oven is ventilated up the chimney, so you don't get the cooking or burning smells you would with a normal cooker to remind you. After about 24 hours the loaf is still perfect in form, just entirely carbon

Depends if you are in the northern or the southern hemisphere. If south of the equator reverse the direction of stir.

I grow grapes, but it is at best marginal in the UK. I've only a couple of vines though, mostly for decoration. According to the archeologists the south facing gentle slopes round here may have been Roman vinyards. Roll on climate change! The commercial orchard down the road at Coton have a small vinyard that make a passable, if a bit light, white wine The variety I grow is Triumphe de Alsace, which makes small, pippy grapes. Hopeless wine, but good grape jelly. I do have blue potatoes chitting though. Originally microplants from Tuckers Seeds I sved seed last year. They are blue all the way through.

Rolly Gassman Rolly Gassman No one has mentioned the Pinot Noir yet, Alsace's only red wine. Light, but delicious, a perfect lunch wine.

The daffodils are early this year; the minitue tete-a-tete have been out for a couple of weeks, and the larger ones following on. The tete-a-tete look fine with the snowdrops still blooming. The crocus's have come up in drifts, but in my garden they are pecked to bits by the birds; the rooks are busy building their untidy nests. I counted a dozen in the coppice today. Roses and shrubs showing their first green, and the hazel waving their catkins. The forsythia and winter jasmine in full bloom. Wild cherry and plum blossom just coming out in the hedgerows The ground (heavy clay) is still claggy; dug some jerusalem artichokes for soup and fo roasting

Today I sowed radish, leeks in the seedbed. Inside I sowed trays of lettuce, sweetpeas, more tomatos

Personally I'd leave out the blue cheese. If you must have it concentrate it in one place as part of the garnish, such as a blue cheese pastry puff or tomato stuffed with blue cheese. As you observe, the sauce was short of Umani - meatiness. Just browning the lamb wouldn't be long enough to give enough juices in the pan, and if it was long enough you wouldn't want to eat the meat. You need to add it seperately, either from a demi-glace, or even from a little soy. Ther are several ways you can go with the sauce depending on what style you like. You could just reduce it until it is syrup. Personally I hate over-reduced meat glaze, making everything taste of Bovril. Redcurrant jelly and some lemon juice would be one way (think cumberland sauce) , cream (or creme fraiche) another, tomato concasse, or a classical thickening agent, such as buerre manie. You could even serve two sauces - one a jus, and the other a portwine/citrus/mustard cumberland style reduction. Good bread to mop up the juices.

All gas appliances (at least in the UK) must have a flame failure device. Usually this is a mechanical themostat (bi-metallic strip or mercury in a copper tube) heated by the pilot light that cuts off the main gas supply if the pilot light goes out. Its one of the resons that makes gas boilers such a pain to light from cold - you have to manually hold down the bypass valve until the flame failure device heats up. Its also the thing that fails most often - the copper tube corrodes, so the device never turns on. You need to get them replaced every couple of years. If your stove doesn't have this its is likely illegal, and certainly dangerous. OTOH nothing beats gas for instant, controllable heat for cooking on.

What about all those chocolate and corn flake refirgerator cookies/cakes? Crushed corn flakes can substitute for bread crumbs for a crispy coating.

Must it be red wine? You could get for that: - a wonderful single malt cask strength scotch, - an amazing desert wine - a vintage port to die for, - set of fine glasses Is it for drinking or laying down. If it is for drinking, then under what conditions? What will you serve with it, or is it for after dinner, or with fine cheese or a fine cigar? I could advise in the UK, but I'm don't know what is available in the US. Enlist your local supplier for help.

Lemon Hart Rum Lemon Hart was a distant ancestor of mine

http://www.eurocave.com/ Its the humidifcation that is as impotant as the constant temperature

Dunno. I'm relatively new to the gardening scene. Actually, why don't you tell us which you prefer? I planted two varieties, and of course the names escape me now. But I'll check tonight and post their names tomorrow. We have an annual tasting at the University, and almost always Sungold (or Golden Cherry - much the same)wins by a mile, with Gardener's Delight second. Cherry tomatos always seem much more intense than full size or paste tomatos, but it depends whether you eat them raw or cooked or dired, and YMMV. Also this week I'm starting brassicas, and especially red sprouts. However this is an exercise in frustration, and a sacrifice to the garden gods, as each year the rabbits and the pigeons eat them, despite my best precautions.

Still a bit early in the UK, lots to do in the greenhouse. Outside planting broad (fava) beans. Varieties Epicure (red seeds) and Purple Flowerd (originally from the Henry Doubleday Seed Library) Inside setting potatoes to chit (arran pilot, red and blue salad, pink fir apple) ready to plant at Easter Starting tomatos (Sungold, Fireworks, Gardeners Delight) What do you think are the tastiest? Starting chilis (Thai Dragon - Atomic) Peas soon.

Time of the year is different as well. Haman Taschen are for Purim Rugelach are Shavuot and Hanuka. To eat Haman Taschen at any other time of year would be like eating Simnel Cake other than on Mothering Sunday...but maybe Easter traditions are another thread.

Flo Greenberg (1947) uses a yeast kuchen dough and poppy seed filling. She gives Prune and cream cheese as alternatives, but I think those are heretical. Kuchen Dough (adapted) Flour 1 lb Castor sugar 2oz Milk 1/2 pt 1 pkt dry yeast (the original called for creaming fresh yeast with the milk) Butter 2 oz 1 egg Pinch salt Sive the fry ingredients togethr. Melt the butter in the milk and cool to lukewarm. Make a well in the centre of the dry ingredients and fold in. Knead to a smooth dough; leave in a warmplace to rise 1 1/2 - 2 hours. Roll out and use as required. To make the Haman Taschen cut a 4 inch circle of dough and put a spoonful of filling in the center. Fold the sides in from three points to enclose the filling, leaving the top open Put on a non-stick baking tray and brush the top with warm honey Leave in a moderately warm place to double in size, then bake in a moderately hot oven - 400F Poppy seed filling Put the following in a saucepan and cook until thick: 1 cup poppy seeds 1.4 pt milk 2 oz butter 2 oz each chpped nuts and raisins I tablespoon golden syruo (corn syrup) 1 oz chopped citron peel Much easier bought.."What does a JP make for dinner? Reservations" Mix

In the UK WD40 is spray lubricant. Like duct or gaffer tape it is a universal panacea. Duct tape to hold things still, WD40 to help them move. Also used as drying agent, and qucik start spray...

The roast onion icecream was in my post the Roast Beef thread. I copy it here Roast Onion Ice Cream 4 medium onions peeled and chopped lump of butter 2 tsp sugar Fry together over a low heat until lightly brown - 1/2 hour or so Whiz together with 1/4pt whipping cream, salt, pepper Churn in an ice cream maker, but the volume is a bit small. Alternatively Put into a small basin in the freezer, an mash up when half frozen and returnto the freezer Take out of the freezer to soften up about an hour before serving. Great dropped into the centre of a yorkshire pud. I apologise if I was offensive. I meant to be controversial, not offensive. I was pointing out the difference in cultures. Personally I don't think it makes much difference salting the outside or not. At best it affects the first slice, and I usually discard that as overcooked anyway. If you have enough to draw out significant moisture by osmosis, its too much. Rubbing with paprika or mild chilli powder can give a visual effect, but I prefer to brown the outside by putting the roasting pan. Garlic on the outside falls off and burns, going bitter.. If you like a salty taste you can salt the beast when it has been cooked, or as you carve. Personally I prefer to let the guests salt to their own needs. Some recommend marinating in a mild brine, and I can see why that might work, although the times I've tried it, I prefer the meat straight Hanging for longer, for example an extra week in a sealed bag or conatiner in the fridge can help, but these days the beef is so tender already, and the slaughtering technique so improved, I don't think it makes that much difference if you got the beef from a decent butcher. Roast potatoes; Doesn't really matter what variety, except that new potatoes don't roast well. Ideally should be ones with a high dry weight/sugar content. Peel and cut to serving size. I like King Edward or equivalent. Parboil. Drain. rough up a bit, for example tumble in a cloth, or stir with a fork. Its the flaky bits that go crisp. If you add flour its a quite different effect. Melt lots of good butter in a roasting tin. Add the spuds and an onion. Salt quite heavily. An hour in a hot oven turning once or twice. White-cooked Pak Choy would go well for a green veg.

aargh!! Please no flavouring. If its decent beef you *really* don't need it. Possibly salt and pepper but you don't need it. You must be American. No one else, without the southern BBQ tradition, could think of polluting good beef that way. BBQ is quite different altogether. Different cut, different cooking technique. Brown the beef all round in a hot pan. Cook the beef eitherlong and slow or short and hot - its internal temperature should be to 55C/135F. for rare. Best way to do this is to put it in a low (75C) oven for several (say 6) hours. If you are in a hurry put it in a hot oven (220C/400F) for 1 hour. A meat thermometer is essential. Let it stand for half an hour in a warm place after you take it out of the oven, especially if you went the hot and fast route. Blumnethal on roasting beef I'd serve roast root veg (potatoes, parsnips, sweet potatoes, squash), glazed young carrots, and whatever greens were in season - curly kale is good at the moment. Roast Onion ice cream, mustard, horseradish. Good Jus. I would agree that foie gras is too heavy beforehand. Part of the attraction is that it is a great lump of beef, so the main course will not be a small delicate morsel, but a decent slice. Maybe a light consonme, or something light and fishy, unless the nibbles were also fish. If its cold or warm, then then there is less hassle and panic in the kitchen. If you have some good amuse. you don' t need anything except a well dressed salad. Afterwards something light, fruity and seasonal. Here new season Rhubarb is in, and would make a nice compote (maybe with some hot house strawberries) to go with the creme brulee. Alternatively, an adult jelly, such as Port wine jelly would also be good, or something with apples or pears, like an apple charlotte or pears in red wine. If you can't get food fresh fruit, Hunza apricots are always welcome. Stilton and biscuits in the remote possibility anyone is still hunry, or to enjoy with the Port or sweet wine. Edit: spelling

A very rare offer, and a very delicious wine. We had it with the Xmas pud, and it was all there, They may have some left if you are quick! 1943. Ch. Le Caillou Monbazillac, 75 cl. £60 per bottle inc VAT This is a story of tradition and peasant survival in time of war, long before the advent of oenologues and the fashion for early drinking. Our protagonists are M. et Mme. Pierre Eymery, then in their early to mid twenties; the vintage 1943. The Germans are occupying France and requisitioning wine for their own drinking. Chaptalisation is not officially authorised, and even if it were to be practised illegally, there is no sugar to be had. The harvest is dried by fierce wind, and there is little juice in the grapes. The wine is remarkable, reminiscent of the great 1929, but even more concentrated. It must not fall into the hands of the Germans. Pierre’s parents still have that famous ’29 in barrel, ageing gently, and secreted in an underground cellar. They decide to do the same with the ’43 and lodge it in old demi-muids, topping it up from time to time. In 1988, for the marriage of a cherished grandchild, they decide to bottle the wine without fining or filtering, in clear bottles sealed with wax. Shortly after this, I am given a bottle by friends in the area, and finding it extraordinary, persuade them, for cash, to part with a case. In 2002, they contact me again wondering, as M. Pierre is now 85, whether I would like to buy the remaining stocks. I retaste, and find it still quite remarkable, a combination of rich, burnt flavours and incredible freshness; it’s so stable it does not move after being open for three days. Cambridge Wine Merchants Ltd Bridge Street Office 32 Bridge Street Cambridge CB2 1UJ England Tel +44 (0)1223 568989 / 329039 www.cambridgewine.com

From "The Perfect Hostess" Rose Henniker Heaton, Metheun 1931 The Squire invites the Local Cricket Team to lunch before the Match M E N U Cold lamb Cold Chicken Cold Ham Fruit Salad Ginger Beer He invites the Opposing Team to Lunch M E N U Melton Mowbray Pie Lobster Mayonnaise Curried Prawns and Crab Peaches with Hot Chocolate Sauce Eaton Mess Champagne Port Cigars Letter recieved the following morning from the Captain of the Opposing Team Dear Squire Many thanks for your hospitality yesterday. Sorry we did not put up much of a show; It was bad luck that our fast bowler having that fit early in the game. I expect it was the sun that upset our wicket-keeper. The other are alright this morning. You must all come and have lunch with us for the return match Yours sincerely Reply from Squire. Postcard Many thanks for your kind invitation, but I believe our fellows like to bring a couple of sandwiches with them. Thousand thanks all the same. ---------------------- Not forgetting the tradition of cricket teas: cucumber sandwiches, salmon sandwiches cakes etc. Village cricket would not be th same without beer, and the village pub on the green.

Can't help with who imports Rolly Gassman into the US. I get mine from Cambridge Wine Merchants If you email them (bct@cambridewine.com) Brent may be able to help

I have a bottle of Czech Sebor Absinthe. Sebor Absinth website Widely distributed and available online. Personally I think it overrated, but a slug of pastis improves aniseed flavoured dishes like anything with fennel. Even better if you omit the fennel. Mad? me?

Alsace wines are very underated. My favourites are from Rolly Gassman. Knocks Zind Humbrecht into a cocked hat. His Pinot Gris are sensational.

lager (or american beer) with tomato juice in ths same glass. Nearest thing to vomit - just add some carrot cubes. Guines and black current. Doesn't do anything for the Guiness, but tints the head nicely