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Thread: SS Radio #250: British Food Month begins.

  1. #31
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    • starting strength seminar august 2024
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    Quote Originally Posted by Lost and Found View Post
    Describe "Bubble and Squeak" please? Under sides.
    You have the internet.

  2. #32
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    Quote Originally Posted by Mark Rippetoe View Post
    You have the internet.
    I don't believe most of what I read on the internet. Besides, it sounds like sib has been there and I would rather hear it from him than Spruce Eats or The Food Network.

  3. #33
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    Quote Originally Posted by Lost and Found View Post
    Describe "Bubble and Squeak" please? Under sides.
    Mashed up vegetable leftovers fried into a patty

  4. #34
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    Back in the Fall, the wife and I had the Sunday roast at the New York outpost of Hawksmoor. Quite the deal for NYC standards. Iím still trying to figure out how they got dry aged funk into every bite of a damned rump roast.

  5. #35
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    Yeah exactly, if you get it right they will grow so much that the space between the holes isnít big enough to accomodate a full 12

  6. #36
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    Quote Originally Posted by Lost and Found View Post
    I don't believe most of what I read on the internet. Besides, it sounds like sib has been there and I would rather hear it from him than Spruce Eats or The Food Network.
    I agree. They're lying about the obituaries too. George Washington is not really dead.

  7. #37
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    Quote Originally Posted by Satch12879 View Post
    Back in the Fall, the wife and I had the Sunday roast at the New York outpost of Hawksmoor. Quite the deal for NYC standards. Iím still trying to figure out how they got dry aged funk into every bite of a damned rump roast.
    Hawksmoor does a good roast but youíd get better at a good pub over here. Hawksmoor tries to be too fancy in my opinion and is better for steaks. Beef is the best choice if you want authentic English, the French still call us rosbif.

  8. #38
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    This thread needs Devilled Kidneys, so here we go.

    Traditionally uses Lamb Kidneys (I've never tried any other kind). Needs onion, butter, flour and for the devilling sauce equal proportions of 1 part tomato puree, 1 part English mustard (must be English mustard such as Colmans, not Dijon or American) and 2 parts Worcestershire sauce, with some cayenne pepper as well.

    Fry the onions up in butter till soft. Coat the kidneys in flour and throw in the pan on a medium to high heat. Cook them quick, don't overcook. After a couple of minutes add the devilling mixture, including the level of cayenne you desire. It's a hot sauce hence the name. Add a little water to mix the sauce in thoroughly. Cook it down until the liquid is practically gone. I also like to add spinach whilst cooking which breaks down quickly and adds some colour.

    Serve up on some buttered toasted Sourdough bread. Enjoy!

  9. #39
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    Quote Originally Posted by Buck58 View Post
    This thread needs Devilled Kidneys, so here we go.

    Traditionally uses Lamb Kidneys (I've never tried any other kind). Needs onion, butter, flour and for the devilling sauce equal proportions of 1 part tomato puree, 1 part English mustard (must be English mustard such as Colmans, not Dijon or American) and 2 parts Worcestershire sauce, with some cayenne pepper as well.

    Fry the onions up in butter till soft. Coat the kidneys in flour and throw in the pan on a medium to high heat. Cook them quick, don't overcook. After a couple of minutes add the devilling mixture, including the level of cayenne you desire. It's a hot sauce hence the name. Add a little water to mix the sauce in thoroughly. Cook it down until the liquid is practically gone. I also like to add spinach whilst cooking which breaks down quickly and adds some colour.

    Serve up on some buttered toasted Sourdough bread. Enjoy!
    So good!!

    Also kedgeree should be on here


    Kedgeree recipe | BBC Good Food

  10. #40
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    starting strength coach development program
    I'm cooking up a Cottage Pie for dinner tonight. I should have picked up some fresh ground lamb for a Shepherd's Pie instead, but I've cooked it both ways and some good quality ground beef works great too.

    Should be a hit with the family on this cold snowy day!

    The Best Classic Shepherd's Pie - The Wholesome Dish

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