A Cool and Shady Haven

by **caroljoyce** » Tue Oct 13, 2009 2:26 pm

I've just made a steak pudding with Atora. We don't like kidney so I add onion instead and mushrooms too.
I'm steaming it in the old fashioned way, in a big pan on top of the cooker ... It will be there for the next 4 hours...

Do you ever cook old fashioned food?

by **Rowan** » Tue Oct 13, 2009 2:30 pm

Sometimes Carol, actually sometimes on a cold winter's evening an old fashioned meal is just the thing!!

Davy has recently been very interested in cooking - nothing too fancy but he watches all the cookery programmes for ideas. I love it!!

by **dita** » Tue Oct 13, 2009 7:38 pm

I make very basic meals, Stews, Shepherd Pies, Steak & Kidney puds with Atora. Rising Rib & Yorkshire on a Sunday. You cant beat it.

Well thats how I feel anyway, everyone to their taste. Of Course.

by **Anya** » Wed Oct 14, 2009 6:27 am

Never been able to eat pastry, gives me severe indigestion. So, occasionally, I make dumplings, with a little butter and herbs. My little sons used to call them - dumblings -

Did you cheat when your children were small? Mine used to hate all vegetables, so I used to chop very fine all sorts of veggies and add them, at the last minute, to stews, casseroles, pasta sauces ... They always commented on the nice - crunchy - sauce.

by **jollyjack** » Wed Oct 14, 2009 9:57 am

My hubby just loves that kind of food, I am not a pastry fan but when I make mince I make dumplings, or doughballs as they are called in Scotland. Like you say Eve on a cold winter day there's nothing to beat this comfort food. I make soup that sticks to your ribs regularly too.

by **Steve** » Wed Oct 14, 2009 4:53 pm

I make the best soup......so there... :banana:

I love dumplings and Yorkshire puddings also.

Here is one for you wimmin....whats the best way to cook liver??? I have not had liver spuds and onions for years. I saw it in the butchers the other day and fancied getting some but did not know how to fry it. I recall years ago a pals wife soaked the liver in milk before frying...............

by **Rowan** » Wed Oct 14, 2009 5:53 pm

Yes, I still do that but I don't have a clue why I do it - grandma did it and her liver was delicious!!

by **dita** » Wed Oct 14, 2009 6:36 pm

We have liver now and again, usually fry quickly in really sizzling fat, if cooked too long, liver goes rubbery and loses its flavour.

by **Monika** » Wed Oct 14, 2009 7:51 pm

I would think that Stevie would just love his liver with a few Fava beans and Chianti! :banana:

by **Anya** » Thu Oct 15, 2009 6:20 am

Te-he-he

by **Dragon Lady** » Thu Oct 15, 2009 1:18 pm

I just saw a cookery programme advertised on the TV this morning. I dare not watch it because the chef (whoever he was) is going to show HOW TO ROAST A GOAT! :roflmao:

by **Steve** » Thu Oct 15, 2009 1:49 pm

Would that be a 'young goat ' me wonders.......

by **Anya** » Fri Oct 16, 2009 6:28 am

Young tender goat is best :banana:

I bet DL has occasionally wished to roast a young goat, or two? :mrgreen:

by **dita** » Fri Oct 16, 2009 9:15 am

A Long time ago we had a smallholding, complete with goats, they were milked twice a day, kids are beautiful and our thoughts were FREEZER, trouble is we just could'nt eat our friends and any slaughtered for that reason just remained frozen. Have eaten other peoples goat, the steaks are delicious. The milk is fine if fed on not too fishy a diet. Makes lovely icecream.

by mo » Fri Oct 16, 2009 9:48 pm

Can't say goat appeals to me, but I do love a good British meal.

A Cool and Shady Haven

Old fashioned food.

Old fashioned food.

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