Archev's adventures in the Berlingo

[Everest]

wear a bow tie so I don't confuse you with Nigella.

like this you mean

Nigella Lawson: ‘I can be ecstatically happy with just bread and cheese’

In an exchange of emails, the broadcaster and writer explains how Twitter helped her through lockdown and what she eats on a night off

www.theguardian.com

 

[Archev]

Lovely , I'll be around about 19.30 if that's alright , wear a bow tie so I don't confuse you with Nigella.

Me too. Especially if Nigellas there
Your way with that food sounds good.

 

[siteguru]

I remember when we were young and one of my cousin's decided she was going veggie. She, her sister and Mum all lived at that time with Grandma, who would make a roast dinner every Sunday ... cousin would have the same dinner but without the meat. Grandma would provide cousin with her own pot of gravy.

It wasn't until years later (after cousin was no longer veggie) that she found at the Grandma poured the normal meat gravy through a sieve (to remove lumps/meat) and said it was "veggie gravy".

 

[OriginalBigAl]

like this you mean

Nigella Lawson: ‘I can be ecstatically happy with just bread and cheese’

In an exchange of emails, the broadcaster and writer explains how Twitter helped her through lockdown and what she eats on a night off

www.theguardian.com

I should have known better! OK then , Stockports 2nd away shirt 2024 season. I,ll bring some Robinsons Old Tom. ( if there's an Air b and b nearby ).

 

[securespark]

It wasn't until years later (after cousin was no longer veggie) that she found at the Grandma poured the normal meat gravy through a sieve (to remove lumps/meat) and said it was "veggie gravy".

Years ago, I was round at my Aunt's house for dinner. She had made me her Mum's special pud, apple pie.

"This is fantastic!", I mumbled through the food, "How did you make it?"

"It's quite easy,", she started, "first you take a block of lard...."

I should have known better! OK then , Stockports 2nd away shirt 2024 season. I,ll bring some Robinsons Old Tom. ( if there's an Air b and b nearby ).

Good stuff that. In the 80s, they wouldn't sell it in pints. On the Hillgate pub crawls when I was a wayward student we used to challenge each other to try and drink as much Old Tom as possible but it just wasn't possible to have more than half a pint then get half way up before you were feeling well bladdered....

Call me a lightweight, but I never actually made it to The Blossoms! That was in the days when Hillgate had loads more pubs than it does today.

 

[Ian Key]

I remember Theakston's Old Peculier pre Scottish Newcastle acquiring it (yes I know it's back with the Theakston family now) when you couldn't see through it as it was that cloudy, and although it wasn't as strong as Old Tom two pints was enough if you wanted to walk home in a straight line.

You could only get it at one pub near me and that was the legendary Barley Mo at Kirk Ireton when it was poured straight out of the barrel on the rack at the back of the bar.

 

[Gomev]

Good stuff that. In the 80s, they wouldn't sell it in pints. On the Hillgate pub crawls when I was a wayward student we used to challenge each other to try and drink as much Old Tom as possible but it just wasn't possible to have more than half a pint then get half way up before you were feeling well bladdered....

Call me a lightweight, but I never actually made it to The Blossoms! That was in the days when Hillgate had loads more pubs than it does today.

When I was a student in Stoke-on-Trent the equivalent we had was Marstons Owd Rodger. Many a drunken night dancing on the tables to Lullaby of Broadway on the juke box.
And no I'm not that old, just old....and have no idea why that was on the juke box or why it got played so much. I guess it was just another of those student mysteries.

 

[securespark]

Two useless "Pub Quiz" facts I know about The Barley Mow are:

The place was the last in the country to go decimal because the landlady hated the new currency so much.

Artist Turner lived there towards the end of his life.

 

[Ian Key]

Two useless "Pub Quiz" facts I know about The Barley Mow are:

The place was the last in the country to go decimal because the landlady hated the new currency.

Artist Turner lived there towards the end of his life.

Although the prices were in decimal she used to convert it back to pounds, shillings and pence to work out how much the round was and your change before converting back to decimal.

The tables were, and I believe still are, an old snooker tables slate bed and she used to have a large black Pyrenean Mountain Dog who used to take itself out around 10 pm by gong in a straight line from the bar diagonally across the room to the door even if the bar was packed.

 

[T1 Terry]

Not that I eat meat anymore, but as the main cook, I still cook for everyone and they all eat meat, so I do roast beef, pork, chicken and lamb and a pulled pork that I do in a slow cooker. You need to be really patient, and that, Mrs Secure isn't!

Ideally if you have a traditional butcher, you want a nice hunk of pork butt. This is not the rump, but the upper part of the shoulder/ neck. I tend to go to a supermarket (I know, shame on me) so I get boneless shoulder. I buy as big a piece as I can find.

I take the skin off and salt it then slow roast it for crackling. This renders some fat that I use to seal the meat later.

I make a mix of ground black pepper, garlic powder, onion powder, cumin, brown sugar, smoked paprika, mild chilli powder, oregano and salt.

I can't tell you the quantities as I just chuck them into a bowl.

Once everything is in the bowl, I mix well, then chuck in the lump of shoulder, ensuring that I massage the mix into every nook and cranny.

Then I put it into a large bowl covered in cling film into the fridge for 24 hours. As often as I can, I take it out and carry on massaging in the spice mix.

After 24 hours in the fridge, I take it out and let it come up to temperature for 30 minutes.

Then I put some of the rendered lard in into my wok and on a medium heat fry all sides of the pork.

Into the slow cooker I put two finely chopped large onions and 400mls of stock. Onto the onions I lay the pork. Close the lid and leave it to slow cook for 24 hours.

Once time is up, hoik the pig out onto a board and pull it apart with a couple of forks. The onions can be served with the pork in soft baps, along with homemade red cabbage, carrot and celeriac slaw and a BBQ sauce.

You can make one, but my youngest likes Sweet Baby Ray's.

I've also done a game stew in the slow cooker and it's great for cheap cuts that you can slow cook and tenderise.

About the level of preparation, I make sure the roo is dead before I skin it and cut the meat into bits that are easier to handle. Minced roo, pork mince and beef mince make great hamburger patties, the meat part in a shepherds pie and savoury mince to put in a baked spud or a runnier mix with tons of cut up vegies to go on toast.

I make up a mix of spices that don't really have much of recipe of ingredients, ground cummin, cardamine and cinnamon along with flaked thyme and ground Cayenne pepper are always in there, depends what else I find to throw in with it, often some ginger sliced if I'm cooking up the spices in the oil before making any of the mince dishes .... no idea what Margaret puts in the hamburger patty mix, never watch so I can say I can't make them like you do

About the only thing that got a mix up to put on any meat, was a basting mix when a lamb was cheap enough to cook on the spit over an open fire pit.
That takes around 5 hrs to build up enough hot coals before the cooking starts, and that takes up to another 5 hrs, so I'm well basted as well as the lamb by that time ..... but it doubles as a great party heater from sun down until the wee small hours ..... back then, it was often to watch the sun rise if it was out in the open spaces rather than a backyard .... although, there have been a few back yard events that lasted that long as well It was always a birthday and New Yrs favourite, even had friends supply all the materials etc for me to do one in a bush camp for their birthday

Over here, lamb is more expensive than beef these days, have no intensions of trying to cook a complete cow over a fire any time soon

T1 Terry

About the only slow cooking happens in the slow cooker, everything else is either in the air fryer or on a BBQ plate over a fire

 

[securespark]

Many a drunken night dancing on the tables

We went to a beer festival at G-Mex (the old Manchester central station shut by Beeching) and of course they start playing Abba, and by this time we've all had a good few pints. So we decide to clamber onto the table and start dancing.
Three things amaze me to this day:

1. How we all managed to get up on to the table in the first place, and

2. How long the table lasted before inevitably collapsing under the weight of eight bladdered, boogying adults...

3. That we didn't injure ourselves falling back to earth!

 

[OriginalBigAl]

We went to a beer festival at G-Mex (the old Manchester central station shut by Beeching) and of course they start playing Abba, and by this time we've all had a good few pints. So we decide to clamber onto the table and start dancing.
Three things amaze me to this day:

1. How we all managed to get up on to the table in the first place, and

2. How long the table lasted before inevitably collapsing under the weight of eight bladdered, boogying adults...

3. That we didn't injure ourselves falling back to earth!

I went to that, if I recall it was when the trams had just started their operation. On the journey back to Bury I thought I was alright, but on a fairly full tram I had many empty seats around me!!!