Author Topic: please delete (Read 36839 times)

BAGGY · « **Reply #100 on:** January 04, 2006, 19:25:13 »

Blue decking a la Alan Titchmarsh ?

terrace max · « **Reply #101 on:** January 04, 2006, 19:25:53 »

It's ok anyway - I'm disguised as a midget with big, massive DMs on...

undercarriage plan · « **Reply #102 on:** January 04, 2006, 19:26:54 »

Psssst....don't tell him....but it's now a DM party...cos Dibs and I are too easily shockable, and feel we're too young and imressionable for the other.. ;D
Think not, Bags, think decking as in large hammer and juming up and down...
Bet you look lovely, Max.... ;D

redimp · « **Reply #103 on:** January 04, 2006, 19:54:07 »

Manchet:
•   1 1/4 cups lukewarm water
•   1 tbsp yeast
•   1 tsp suger
•   1/2 tsp salt
•   3 cups flour
To save time, I used a bread machine for the kneading and initial rising of the dough. Each batch was formed into 3 loaves (I didn't want really large loaves that would fill people up) wrapped in foil and placed in the freezer. They were then thawed out for the second rise and baked at the event. Bake at 400° F for 20 minutes.

As you can see the Manchet (spelling it right now) is basically just white bread.

Maslin Bread

For maslin bread, I have used strong plain flour instead of the wholemeal which would have been more common in poorer households. The white flour makes the bread lighter. There is a good mix of flavours with the slightly sour rye complementing the sweet barley. The bread is made up like the standard bread dough, so I have given the ingredients without the method.

No of Servings: 1 Cooking Time: Over 60 mins
Meal Course: Any Course

Ingredients

1 oz (25 g) fresh yeast
10 - 12 fl oz (275 - 325 ml) warm water as above
10 oz (275 g) strong plain flour
3 oz (75 g) barley meal
3 oz (100g) rye meal (note: this is not the metric equivalent but makes up the correct amount in the mixture)
Method
Refer to any standard bread dough recipe.

I didn't bother with the barley and doubled the rye. Any amount of rye is authentic because they grew the rye and the wheat together - the rye would succeed if the weather was too wet for the wheat so in a poor harvest, the proportion of rye would be higher than after a good harvest. The barley isn't particuarly authentic I don't think - I think it is added to make it more palatable for the less daring.

redimp · « **Reply #104 on:** January 04, 2006, 19:55:44 »

Lottie - try this site - do not know whether it has any tarts or not unlike A4A ;D

http://www.historicfood.com/portal.htm

terrace max · « **Reply #105 on:** January 04, 2006, 20:08:27 »

:o :o :o

Red Clanger R.I.P.

undercarriage plan · « **Reply #106 on:** January 04, 2006, 20:10:02 »

Thank you so much for the link Ady...ahem....and would you care to elaborate?

redimp · « **Reply #107 on:** January 04, 2006, 20:15:51 »

;D

Medlar Tart http://www.historicfood.com/medlar%20tart%20recipe.htm
(Have no idea what a Medlar is or where you might find one)
Mince Pies http://www.historicfood.com/Pie%20recipe2.htm
Set Custards and Cut-laid Tarts http://www.historicfood.com/Setcustards.htm

Quite like the sound of cut-laid tarts although the cutting bit does sound a bit drastic ;D

terrace max · « **Reply #108 on:** January 04, 2006, 20:18:55 »

oh please... ::) ::) ;)

undercarriage plan · « **Reply #109 on:** January 04, 2006, 20:24:04 »

Mmmm....she says, with sideways look......OK...thanks Ady...

redimp · « **Reply #110 on:** January 04, 2006, 20:29:44 »

Medlars

dandelion · « **Reply #111 on:** January 04, 2006, 21:13:26 »

Jumped straight from page 1 to page 6 of this thread. Have I missed anything in between?

redimp · « **Reply #112 on:** January 04, 2006, 21:15:34 »

No ;D

Delilah · « **Reply #113 on:** January 04, 2006, 21:19:39 »

anymore news on your football team clang

Dandlion - you mean you skipped 5 pages, shame on you ;D ;) and we were having such an intelligent conversation :-X ;D

dandelion · « **Reply #114 on:** January 04, 2006, 21:23:08 »

Quote from: undercarriage plan on January 03, 2006, 20:11:37

;D ;D ;D
I've always wanted to do a car boot sale with just crap like used polystyrene coffee cups, and old tissues, shoe laces etc, cos I'm sure they'd all sell!!

OK I admit I've started reading page 2 :-[

We once did a car boot sale and this woman stopped to look at a paralel ruler priced at 5p. She asked what it was. We explained. She didn't quite get it. So we demonstrated it. She asked if it was suitable for children. We said suppose so. She asked if it would be suitable for an 8 year old. We said suppose so. She looked at it and picked it up and rolled it. This went on for 15 minutes. Then just as she got her money out (5p remember!) she noticed it had a chip and decided not to buy it!

dandelion · « **Reply #115 on:** January 04, 2006, 21:28:58 »

Thought this would fit in nicely in this thread:

http://cgi.ebay.co.uk/cooked-unwanted-brussel-sprout-from-christmas_W0QQitemZ5651954281QQcategoryZ88433QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

Dominique · « **Reply #116 on:** January 04, 2006, 21:32:13 »

Phew... I've read all the 377 pages of this thread (or so it seems) :P In dire need of cup of tea, Scottish or otherwise will do.
How many of you are in a bean trench by now? ;)
D

dandelion · « **Reply #117 on:** January 04, 2006, 22:00:22 »

Hey is this thread dying? :'( No one has posted in the last half hour. Meanwhile Nicholas the ebay sprout has reached 13409 hits. Surely we can do better?

dibberxxx · « **Reply #118 on:** January 04, 2006, 22:25:16 »

cant look at that sprout any more i feel so sorry for it , not a bad price for a sprout ;D ;D

redimp · « **Reply #119 on:** January 04, 2006, 22:30:39 »

News is not good Lilo. Looks like manager coming back :'( and Mr Trew (joint chairman/powerful moneybags) is going to resign in protest. ??? Might be a lot of infighting both in the boardroom and amongst the fans. There are a lot of Keith Alexander loyalists (who rarely attend matches) who are getting on the bandwagon and shouting at us because we have lost patience - we are watching it week in week out and see how poor it is.

News:

Author Topic: please delete (Read 36839 times)

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