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FlashJack

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    Melbourne, Australia

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  1. Imprecations is a lovely word. Doesn't often enough get an outing. Thank you
  2. No we don't. At least not in middle-class Melbourne. Usages depend on place, time and class. That makes for confusing enough variants. My experience: Breakfast then lunch exceptionally rarely followed by High Tea, preferably at the Windsor Hotel, Spring Street, Melbourne, where the Indian owners preserve Victorian traditions and charge a lot of money for scones, tea and little cakes on multi-layered trays with doilies then dinner; in my Irish catholic working-class childhood this was called tea (and the earlier you ate it the more likely you were in a phys
  3. Jo is swift to respond. Note to self: avoid closely proximate references to Ireland, food and pink sludge because someone will always suggest eating children. These, as we know, are nutritious but lack flavour.
  4. Chris, great to see you following matters here and you seem to be giving this plenty of deep thinking. Good. Meantime I have more and more products from Thermoworks and InkBird that don't quite do the job. So, um, when?
  5. Not accurate, of course, but it *sounded* true enough. And I'm sure the supermarkets here have some sausages of reclaimed meat product. What was it Jamie called it? Pink Goo. You can buy/make good or bad of anything. I'll eat ćevapi to your health.
  6. Another nice piece @liuzhou How naughty of you to talk of British sausages without referring to a lovely moment from Yes Minister in which Jim Hacker relates European (EEC) objections to the British sausage and displays his distaste for things European. I hope I've linked to the right bit on YouTube: here: EuroSausage. Speaking of meat content, I had an Northern Irish Catholic friend who was appalled that English sausages were, to his mind, full of fat and bread and ipso facto yet another way that he and his people were being misused. He might have wished fo
  7. Thank you Liuzhou for your writings here. I am thoroughly enjoying them. @Anna N those are some lovely posts too. The 1/3 pint of milk has special memories for me. In Australia it never froze but was from time to time baked briefly in the sun. It was pasteurised but not homogenised. Lovely thick cream cap. Some children had a particular aversion to it, which was good for me because there were always extra bottles. Most mornings I drank a pint and most mornings it was cold and refreshing. To this day, I love a swig of cold milk. Nothing chills the internals so well.
  8. Excellent tips. Thank you very much.
  9. Yes, that's it. Made in a pan, immersion blended, then spooned in to a jar. But I'll try piping it.
  10. You are a genius. Squeezing through bag eliminates air/consolidates the stuff. Brilliant. Thank you.
  11. As in, squeeze though a bag? Never thought of that. I'm a barbarian on the squeezy-creamy-pastry style of thinking. Great idea!
  12. Oh, I'd say the consistency is about right. Smooth but a long way from being liquid. It's pâté like.
  13. Thanks PG. I'm not so concerned about safety: I guess absence of the pâté implies presence of air but they are under seal, protected by the butter, refrigerated and eaten fairly quickly. The air inside is less than the air at the surface once you start to use the pâté. Maybe the ant tunnels have been there all along but I've never looked from the side before using glass jars. It's like an elementary school experiment. @rotuts will demur, but it's only there because I looked!
  14. A seemingly absurd question: how do I stuff pâté into a jar? Until recently I've potted chicken liver pâté into china or stoneware vessels. I spoon, push and pack it in, run a wet finger over the top to smooth it off then seal with clarified butter. When it's cooled and set and I dip into it I've never noticed air pockets and crevices in the pâté . I've been doing the same with shallow round glass preserving jars from Weck. These look great with their rubber seals and silver clips. Great for giveaways (hoping to get the glassware back). But looking through
  15. I've recently been on a binge of reading Elizabeth David. Grub Street publishes most of her books in really attractive uniform editions. I've been compelled to collect the set. She's didactic, witty, acerbic, practical and a thorough researcher. Her Spices, Salt and Aromatics in the English Kitchen is lighter on history than many of her works but it backs up your views. I'm sure you know it. I too am looking forward to this thread.
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