jackal10

Unless you've cleaned them, they are remarkably shiny for tin. Some stainless lined pans are shiny. http://www.cuisine-french.com/cgi/mdc/l/en...ivre/index.html They may be silver lined. Some pans for dining room chafing dish work and decorative use were silver plated inside. Real luxury! Also the copper wall looks a little thin for working kitchen pans In any case (tin or silver) treat the lining like a non-stick coating. Its fragile. No metal spoons, or abrasive scourers.

Set of new le crueset pans "Terrors of the Table: The curious history of Nutrition" by Walter Gratzer "The River Cottage Year Book"by HF-W "The Short Life and Long Times of Mrs Beaton" Kathryn Hughes Box of Bojum truffles I gave a Duchy of Cornwall hamper and a River Cottage Pig-in-a-box

Ohh... I've seen that before. Is it something to do with Matzo or flatbread baking at Masada or somewhere like that? I think it was to knead the dough

Overweight Israeli Prime Minister Sharon advises go easy on the Latkes: http://news.bbc.co.uk/1/hi/world/middle_east/4559464.stm

Sounds like a mess to me

Yofi!

They will seperate imto two layers; that is normal If you are keeping it at room temperatrure it will run out of food in a day or so. Take a Tsp of the thick stuff and stir into a cup of flour and a cup of water; incubate somewhere warm (90F) and it will come back to life

Give away what I can Strip the turkey carcass (less room that way); confit drumsticks, rest in packages for freezing Make stock with the carcass, gravy and anything else suitable ; reduce for less room Sprouts and spuds -> bubble and squeak or thrown out. Xmas pud fried for breakfast

One of my companies booked into the awfulness at Newmarket Racecourse conference centre. http://www.newmarketracecourses.co.uk/file...rtybrochure.pdf They should have known better. The grandstand hospitality suite tricked out (badly, low budget) as a Caribbean cruise. You need more than a couple of lifebelts and a steel band to make the illusion work. Worst sort of dried up rubber turkey, with clueless wait staff ("who's having the melon"). Wine that clearly had poison (Contains Sulfites) on the generic Chilean red wine label. A compere equally clueless. A balloon animal lady. Things to throw at other tables. A gift box containing a paper hat, more balloons and party poppers. Very poor acoustics, not helped by the band and PA system which meant that conversation was impossible. We made our excuses and left. On the way out we were asked by a member of the venue management if we had enjoyed ourselves; they had difficulty in comrehending why we wanted to leave early.

A fellow called John Harvard went to my esteemed college here in Cambridge. I believe he did good work in the then colonies. We have a Harvard Scholarship, where someone from that place comes for a year, They get to live in John Harvard's original room, complete with original plumbing, or lack of it. We also have the Gomes Lecture and Dinner (on Feb 17th next year) in honour of Peter Gomes, an Honorary Fellow of the College, Plummer Professor of Christian Morals at Harvard and Minister of the Harvard Memorial Church. An excellent person, and a witty dinner companion. GBC is never served. In fact I don't think I have ever seen in in the UK.

sigh; too easy - 11 out of 11. Must be my upbringing

Egg??? Hard Sauce/ Brandy butter Whizz together 4oz/125g unsalted butter 4oz/125g sugar grated rind and juice of a lemon 4 tbs brandy or rum grated nutmeg Good on toast as well. I also like thick cream or brandy custard. Some serve a rather disgusting white flour based brandy sauce that is meant to look like snow. http://www.bbc.co.uk/food/recipes/database...auce_2534.shtml

and I thought Red Hat was a Linux distro...

Champagne Gewurztraminer Heimbourg Zind Humbrecht 1991 Ridge Vineyards Geyserville Zinfandel 2000 Magnum Pedro Ximinez Solera 1927 (PX's are liquid Xmas Pud) Grahams 1977

The turkey arrived. An excellent Norfolk Black from Peeles. However it brings with it the annual conundrum. What to do with the liver? Chopped turkey liver (bit strongly flavoured)? Add it to the stuffing? Coarse pate with pork, chestnuts? Fine pate with cream, brandy etc? Any other suggestions? What do you do with yours?

Figgy pudding, as I understand it is usually served cold, more liek a tea bread. Xmas pudding is hot, with brandy butter. Good fried next day as well

Leave out the flour for a lighter pudding No figs (figgy pudding is something else) Beer AND brandy (soak the fruit in the brandy)

Xmas pud: Equal quantities of breadcrumbs, suet, dark brown sugar, eggs (weigh in their shells),seedless raisins, golden raisins/sultanas, currants, stoned prunes (it was plum pudding) and any other fruit you fancy Half the weight glace cherries and glace peel, Bottle of dark beer, Guinness for preference, less a large glass for the cook Glass of rum or brandy (or both). 2 tsp mixed spices (nutmeg, cloves,ginger) (if the base measure is 1lb) 2 tsp salt Stir it all together anti-clockwise (most important). Make a wish. Add more beer if the mixture is too stiff. Put into pudding basins, cover and boil for 8 hours or so. Re-boil before serving with rum or brandy butter. or there is Dan's Figgy Pudding http://www.guardian.co.uk/weekend/story/0,...1667886,00.html

Shoulder (and some belly) of gloucester old spot. 3gm of saltpetre

My brother calls my christmas tree a "Chanukah bush". I think that is just affected and silly, and slightly degrading. Its more of a pagan symbol, if anything, a middle German Victorian import. You can make Xmas pud now, just boil it a long time, like 8 hours.

The last picture are of "noses" - apparently a local speciality. Jelly sweets in a variety of flavours and colours, with a sort of sugar shell I've no idea of the local prices, but here around 1 EU each is a reasonable price for oysters http://www.richardhawardsoysters.co.uk/prices.htm

"mortadella" from the book. Not like any Mortadella I know, but definitely tasty and with a good texture. Its come out white rather than pink, despite 3grams of Saltpetre. There is a typo in the amounts - my scales think 1/2 cup of dried milk powder is 35gm not 70gm

I ate: Boudin Blanc (or similar) Tartiflette Waffles Hot chestnuts Hot wine Hot chocolate I bought: Boudin Blanc Truffee Chocolates

That was a stuffed "cochon au lait" suckling pig, cold, EU23.9/kilo No particular theme - lots of winter dishes. I thought the contrast to UK street food - burger, hot dogs and the like dramatic.

Having an hour or so spare from Eurobumpf in Brussels I took the metro to St Catherine and the Xmas Market. Hot wine, chocolate, boudin blanc, tartiflette, waffles... Cell phone pix only I'm afriad.