General Chat

Have they been striking arc?

They should get drops for that. :-D

'Kerry Pinks' have pink eyes. :-D

Do you mean Kerr's Pink? Are they from Kerry?

nameslessone - 'Kerry Pinks' are the best. :-)

:-P

Oh, forgot to say. We had ice-cream with it.

Vanilla.

Carte d'Or

It wasn't half good!

You need potatoes for that ;-)

Potato cake is delicious. :-D

Well,the funny loaf will not be wasted. It didn't stick together like a loaf at all but it did taste good.

Last year, when you couldn't get flour, I bought a box from Doves Farm that had a selection of different flours in it, of their choice. Wouldn't you know the rye flour was standing, unopened, in the cupboard.

I made some pancakes and they were a bit good. A bit sturdy but we put some butter and jam on them and they went down a treat.

There's still half a 'loaf' left, and plenty of rye flour. Was wondering about cooking an onion and some other cooked veg in the frying pan and tipping the batter over it with some grated cheese to use up the rest.

my poor other half doesn't half get fed some old tackle!

Our good friend used to make the best green tomato pickles .................. he used his aunt's recipe. They were really nice, a good green colour and very crisp.

It involved cutting the tomatoes into slices, then putting them in a caustic solution for 2 days, turning them occasionally. Then you pickled them.

He did tell me how to do it once, but I never wrote it down!

Aaah - the days of 'real' food! :-D :-D :-D :-D

That has reminded me that I have a Newfoundland cookery book somewhere.

There is a recipe for preserving melon rind hat has some kind of caustic chemical involved.

I bought a Newfoundland cook book many years ago, a collection of old-time recipes.

A recipe for marrow jam worked out fine, even though I used a very large zucchini squash instead! It tasted more of the canned pineapple that was included.

I have not dared to try the cookie recipe using paraffin wax (the kind that people used to put on top of home-made jams and jellies).

I bet they don't learn from that book! It was extremely damp.

Sharron, every Aussie schoolchild learns how to make damper at school. My own two did - and it was edible, but that's the only twice I've had it.

Could you drink it?

Honestly, I am not trying to enforce racial stereotypes.

Years ago, we went to Ireland and I bought a little book called the 'Irish Baking Book' and I remember making some biscuits fro it that were not very palatable, far too much salt.

Now, I usually follow a recipe to the letter the first time I make it but assumed I had ballsed that one up and didn't use the book again.

The other night, I used it again to make some stove top type bread to go with some soup. I followed it to the letter, I thought, but where you supposed to knead it, you could stir it .

Nil desperandum. With that six kilos of pinhead oatmeal I have, I thought I would have a shufty in the book. I was delighted to find a loaf recipe that used it. I tried it and poured it away. The second try is in the oven and I put some fat in it to hold it together.

I really need some chickens.