mirabriani
New member
Cooo! You are well hard Mr G.
can't say I ever had a slug in mine!
Wimp Briani
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can't say I ever had a slug in mine!
Wimp Briani
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Food for thought
- Thread starter dralex
- Start date
Jools_of_Top_Cat
New member
Can you use snails too.
When at sea will dropping a cockle or muscle in be an ok compromise?
<hr width=100% size=1>Julian
<A target="_blank" HREF=http://www.topcatsail.co.uk>
</A>
When at sea will dropping a cockle or muscle in be an ok compromise?
<hr width=100% size=1>Julian
<A target="_blank" HREF=http://www.topcatsail.co.uk>
jimi
Well-known member
<A target="_blank" HREF=http://www.ybw.com/cgi-bin/forums/showthreaded.pl?Cat=&Board=ym&Number=365273&page=&view=&sb=&o=&vc=1#Post365273>In a manner of speaking</A>
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MrG
New member
I've never tried cockles or muscles, the odd jellied eel slips down a treat tho.
So, just to make sure I've got this right:
a cockle would be whisky? and a muscle a tia maria?
<hr width=100% size=1><font color=blue>Mark
So, just to make sure I've got this right:
a cockle would be whisky? and a muscle a tia maria?
<hr width=100% size=1><font color=blue>Mark
ranga
New member
Fray Bentos Pies
Fray Bentos Pies - the ones you take the lids off and cook in the oven and the pastry puffs right up. Fantastic at sea - everyone I have sailed with loves them. Tried one at home once and it just wasn't the same.
They are even better with smash dolloped on the top - never eat smash at home either!
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Fray Bentos Pies - the ones you take the lids off and cook in the oven and the pastry puffs right up. Fantastic at sea - everyone I have sailed with loves them. Tried one at home once and it just wasn't the same.
They are even better with smash dolloped on the top - never eat smash at home either!
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jimi
Well-known member
Re: Fray Bentos Pies
Ranga ... you've just made TwisterKen's day!
Poems from Francis Kerr Young
SOME THOCHTS OAN TATTIE SCONES
Jist mash some tatties in a pot
an’ mix in butter, flour, an’ saut;
roll oot the dough an’ cut in sections,
Fire up yer griddle, guid an’ hot,
ye should be fine wi’ thon directions.
Wee bit savoury tattie scone
lies saft an’ tender in my haun’,
an’ it’s sae warm, my fingers flutter.
Across yon griddle, hosts are struan:
Pass me ower a daud o’ butter.
Three-cornered scone, yer sonsy shape,
tempts my lips while my fingers drape
doon yer wings o’ broon-black dapple.
Bit soon that tasty tattie crepe
will disappear richt doon my thrapple!
Tattie scones an’ a cup o’ tea,
prized by The Queen, yersel’, an’ me.
Or fry up twa tae break yer fast,
wi’ bacon an’ eggs, ye’ll agree
tattie scones are a great repast.
The best o’ tatties cam frae Ayr
where Rabbie wrote o’ Scotland fair
an’ ca’d us a’, a pudden race,
Haggis micht rule bit, hae a care,
the tattie scone could tak’ its place
Ranga ... you've just made TwisterKen's day!
Poems from Francis Kerr Young
SOME THOCHTS OAN TATTIE SCONES
Jist mash some tatties in a pot
an’ mix in butter, flour, an’ saut;
roll oot the dough an’ cut in sections,
Fire up yer griddle, guid an’ hot,
ye should be fine wi’ thon directions.
Wee bit savoury tattie scone
lies saft an’ tender in my haun’,
an’ it’s sae warm, my fingers flutter.
Across yon griddle, hosts are struan:
Pass me ower a daud o’ butter.
Three-cornered scone, yer sonsy shape,
tempts my lips while my fingers drape
doon yer wings o’ broon-black dapple.
Bit soon that tasty tattie crepe
will disappear richt doon my thrapple!
Tattie scones an’ a cup o’ tea,
prized by The Queen, yersel’, an’ me.
Or fry up twa tae break yer fast,
wi’ bacon an’ eggs, ye’ll agree
tattie scones are a great repast.
The best o’ tatties cam frae Ayr
where Rabbie wrote o’ Scotland fair
an’ ca’d us a’, a pudden race,
Haggis micht rule bit, hae a care,
the tattie scone could tak’ its place
ranga
New member
How about beef stew and dumplings then?
Another favourite. Open a couple of tins of Princes Steak stew (cos it has the best quality beef in a tin - proper beef with thready bits), put in tins of veges (especially potatoes - tinned spuds are just like fresh ones), and then make your dumplings from a packet mix I cannot remember the name of but heat it all up in a big pot and the result is something to behold...at sea that is.
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Another favourite. Open a couple of tins of Princes Steak stew (cos it has the best quality beef in a tin - proper beef with thready bits), put in tins of veges (especially potatoes - tinned spuds are just like fresh ones), and then make your dumplings from a packet mix I cannot remember the name of but heat it all up in a big pot and the result is something to behold...at sea that is.
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dralex
New member
Re: How about beef stew and dumplings then?
Sorry- poetry only from now on- far more sustaining tham junk food. I remember living in Dumfries as a child after i'd learnt to read. My mum bought me a Robbie Burns poetry book to torture me- very disturbing as a child just when you think you've got the literary world cracked with Peter and Jane.
<hr width=100% size=1>Life's too short- do it now.
Sorry- poetry only from now on- far more sustaining tham junk food. I remember living in Dumfries as a child after i'd learnt to read. My mum bought me a Robbie Burns poetry book to torture me- very disturbing as a child just when you think you've got the literary world cracked with Peter and Jane.
<hr width=100% size=1>Life's too short- do it now.
Mirelle
N/A
Fray Bentos Everything!
No oven, so pies are not feasible, but their steak and kidney puddings are brilliant.
And may I second JJ's nomination of corned beef?
<hr width=100% size=1>Que scais-je?
No oven, so pies are not feasible, but their steak and kidney puddings are brilliant.
And may I second JJ's nomination of corned beef?
<hr width=100% size=1>Que scais-je?
dralex
New member
Re: Fray Bentos Pies
I've just been looking at your profile and it doesn't explain a thing- do you realy expect us to believe you have a 34ft sloop!!!
<hr width=100% size=1>Life's too short- do it now.
I've just been looking at your profile and it doesn't explain a thing- do you realy expect us to believe you have a 34ft sloop!!!
<hr width=100% size=1>Life's too short- do it now.
jimi
Well-known member
Re: Fray Bentos Pies
Why not?
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Why not?
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jhr
Well-known member
Re: Fray Bentos Pies
Actually, he's the owner of Mirabella, but he posts here incognito. Like his holding tank, most of his posts are full of sh................/forums/images/icons/laugh.gif
<hr width=100% size=1>Je suis Marxiste - tendance Groucho
Actually, he's the owner of Mirabella, but he posts here incognito. Like his holding tank, most of his posts are full of sh................/forums/images/icons/laugh.gif
<hr width=100% size=1>Je suis Marxiste - tendance Groucho
AndrewB
Well-known member
Chuck-in stew.
GREAT boat food, terrible anywhere else. I once jotted down the recipe:
1. Large lump of gristly meat bought in a dubious flea market and allowed to fester in the bilge until it threatens to crawl out.
2. Ditto, an unidentifiable vegetable covered in warts, .
3. Tin of something retrieved from bilge, label long since gone (avoid custard).
4. VERY large pinch of extra strong curry powder.
5. Water from tanks, with a healthy drop of bleach just in case of bugs.
Don't bother to peel the veg because everyone knows all the goodness is in the skin, but rub off the worst of the shoots and the mould. Hack up meat and place ingredients in large pressure-cooker, taking care not to drip too much blood from where you slashed your thumb hacking up the meat. (Don’t let the Band-Aid fall in either). Cover with water and blast at high pressure for as long as it takes to reduce the meat to edibility.
Time: 1 hour, but shorter if like me you’ve epoxied the safety valve on the cooker because you didn’t have a spare. If it’s too liquid at the end, chuck in some rice and boil it up again.
Feeds: 2 people for 2-3 days, with frequent reheatings and the occasional extra tin tipped in.
To accompany: overproof rum, drunk straight to numb the taste buds.
GREAT boat food, terrible anywhere else. I once jotted down the recipe:
1. Large lump of gristly meat bought in a dubious flea market and allowed to fester in the bilge until it threatens to crawl out.
2. Ditto, an unidentifiable vegetable covered in warts, .
3. Tin of something retrieved from bilge, label long since gone (avoid custard).
4. VERY large pinch of extra strong curry powder.
5. Water from tanks, with a healthy drop of bleach just in case of bugs.
Don't bother to peel the veg because everyone knows all the goodness is in the skin, but rub off the worst of the shoots and the mould. Hack up meat and place ingredients in large pressure-cooker, taking care not to drip too much blood from where you slashed your thumb hacking up the meat. (Don’t let the Band-Aid fall in either). Cover with water and blast at high pressure for as long as it takes to reduce the meat to edibility.
Time: 1 hour, but shorter if like me you’ve epoxied the safety valve on the cooker because you didn’t have a spare. If it’s too liquid at the end, chuck in some rice and boil it up again.
Feeds: 2 people for 2-3 days, with frequent reheatings and the occasional extra tin tipped in.
To accompany: overproof rum, drunk straight to numb the taste buds.
jimi
Well-known member
Re: Fray Bentos Pies
Oi you .. wotchit gerrit richt .. its Mirabella XR3i ..
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Oi you .. wotchit gerrit richt .. its Mirabella XR3i ..
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dralex
New member
Re: Fray Bentos Pies
I fyou really do own Mirabella, can I have a go please- promise I won't break anything.
<hr width=100% size=1>Life's too short- do it now.
I fyou really do own Mirabella, can I have a go please- promise I won't break anything.
<hr width=100% size=1>Life's too short- do it now.
halcyon
Well-known member
Re: How about beef stew and dumplings then?
Our boats previous owners reconned that a cassarole was the best thing going mid Atlantic. Stuff it in the oven mid afternoon, hove to in the evening for dinner, nothing like it, though I doubt we will try.
Brian
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Our boats previous owners reconned that a cassarole was the best thing going mid Atlantic. Stuff it in the oven mid afternoon, hove to in the evening for dinner, nothing like it, though I doubt we will try.
Brian
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dralex
New member
Re: Chuck-in stew.
Yum- Jamie Oliver eat your heart out. The BEST meal I've had recently was on Guernsey- 2 lobsters for £13 with a botltle of wine and bread- smashed lobster on pontoon with hammer and used pliers. PUKKA. This does fit in with the thread because I'd never buy 2 lobsters at home.
<hr width=100% size=1>Life's too short- do it now.<P ID="edit"><FONT SIZE=-1>Edited by dralex on 16/07/2004 17:37 (server time).</FONT></P>
Yum- Jamie Oliver eat your heart out. The BEST meal I've had recently was on Guernsey- 2 lobsters for £13 with a botltle of wine and bread- smashed lobster on pontoon with hammer and used pliers. PUKKA. This does fit in with the thread because I'd never buy 2 lobsters at home.
<hr width=100% size=1>Life's too short- do it now.<P ID="edit"><FONT SIZE=-1>Edited by dralex on 16/07/2004 17:37 (server time).</FONT></P>
floatything
New member
A bit of thread drift here - but a couple of years back after having had a Chinese take-away, I scraped the (cold) remains from the plates into a black bin liner. I kid you not - it dissolved the plastic. Great big hole and a mess an the floor. Er... that's it. um... back to boat-related chat then /forums/images/icons/crazy.gif
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VicS
Well-known member
Tinned pineapple.... because it tastes the same on the way up as it does on the way down!
<hr width=100% size=1><font color=purple>Ne te confundant illegitimi.</font color=purple>
<hr width=100% size=1><font color=purple>Ne te confundant illegitimi.</font color=purple>