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Remember it originated at the Reform Club in London, recipe would be in the repetoire.
It was enriched with port and redcurrant jelly, from memory a julienne of cooked ham
and / or tongue, it was old school still taught in the late 60's early 70's but was lost to
new menu foods that followed esp. Cusine Nouvelle.
K.
Quote:
Originally Posted by john gill
Easier than pie and heartier than crumble, type of scone topping, cobbler recipes have both sweet or savoury fillings.
K.
A load of old cobblers then.Quote:
Originally Posted by Keith at Tregenna
Certainly went that way. I still remember most of the classics and culinary French but,
pizza, chillie and pasta together with the new foody trends, put pay to the past.
K.
#48... or toilet lids. Only toilet was spoken of in the basis terms. JS.
Hi All,
Oxtail Jardiniere is a wonderful dish, the meat just falling off of the bones; the jarndiniere part of it is the way the vegetables are cut, an inch and a half batons.
In the NZSCo we would serve this as an entree, and you have guessed it, as a soup two days later with the what was left as oxtail soup.
Cheers, Paul.
RN speak, anything on toast was on a raft.
EG: The sh@t on a raft last night was perfect!
A Scot refered to beans on toast as '1,000 men on a raft'.
The British Navy has a language all of its own which reflects both its long history and also the culture (good and bad) of the service, this is 'Jackspeak'. Within the Royal Navy the submariners remain a somewhat separate and close-knit bunch with their own unique.
2 Eggs on Toast (Fried Bread) - Adam & Eve on a Raft.
LINK: Jackspeak
ROYAL NAVY SPEAK
There’s a lot of things that seamen say - that seem to give `em pleasure,
They see the world and all about - and that’s not always leisure,
But the Navy has a language - they made it `most their own,
You’ll not always hear it though, unless Jack’s on leave at home.
To ring eight bells is crossed the bar or `dead` to shore side men,
`An if you heard of Jack with bumps of course-well that’s a wren,
Jack Dusty and Jam Bos`un, they are masters of the store,
Jews march-past is check your purse after a night ashore.
They also speak of choppers - the ones that sort of fly,
Known as angry palm trees that go for a flutter-by,
The Jesus nut is the main one, that holds the rotor on,
And gattling gobs are talkers who chat too much or long.
Underpants are rompers, where the knicker python’s stowed,
Ready to use a playpen where `ere his girlfriends towed,
And the morning sickness, with the ladies dodgy tummy,
Then it’s called Egyptian flu `cus she’s going to be a mummy.
Bombay runners are `roaches that run around and sting,
Turd tank for the rectum, and wire is electric string,
Night fighters are the coloured chaps, neck oil is suds or beer,
Sparrow fart is the break of day and hat rack is the queer.
Hitler’s vittlers the catering staff, that bring the men some grub,
The pond is the Atlantic, raise the peepstick on a sub,
Humungus is enormous- that you ought to know,
An arctic fox is a frozen turd laying in the snow.
Stagger juice is rum, and squitters are the trots,
Porridge guns are bagpipes played by the friendly Scots,
A swindle sheet - an expenses claim or similar type of caper,
The circular file - a basket - one for chucking paper.
A great big pavement pizza when someone’s been a little sick,
And siphoning the python when you fancy pumping ship,
It’s the devil dodging Padre that’s called the amen wallah,
Also named the sin bos`un and noted by his collar.
Plus the Irish hurricane - a flat calm I suppose,
Irish mail is a bag of spuds and snot box is the nose,
Henpecked is a hangover from drinking Famous Grouse,
Good-bye now from the hermit box - the Captains little house.
Capt.J.Earl MNI MNM
.
Lamb Cutlets Jardinere, like many dishes served at sea but hardly ever seen ashore.
Cobblers, where you go to get your shoes mended, or what a well done steak can taste like.
The more you cook steak the drier and tougher it can become.
Only way to eat it is Blue, and blue should be no more than four seconds each side on a hot grill.
Steak Tartare, had some in London last year, tasty but no raw egg with it!!!!!
Tripe, best wat cut up small and pickled over night in vinegar and eaten raw.
Lambs Fry, Liver to you is also very tasty eaten raw with a Chiili sauce.
One Dish that i really loved was the old Type Chateaubriand Steak that was cooked at the Table over a little portable Fire. There are many ways of doing this Dish but the above was and still is the best way ever.
Served Sizzling with Mushrooms and Asparagus its an all time Delicious Meal@ But here now very costly!
Went to a French Resturant quite some time back now , but even then we paid some $120 for it.
Although this does cover two. Thats the way it is ordered for two!
Cheers
hole in one John!Quote:
Originally Posted by j.sabourn