midlife
Legendary Member
I have found a whole new use for lard....... Home canning
. Mind you I've been beaten to it on the sausage front !
In Praise of Fray Bentos
- Thread starter Dirk
- Start date
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I have found a whole new use for lard....... Home canning
. Mind you I've been beaten to it on the sausage front !
1960s health food.
LCpl Boiled Egg
Three word soundbite
Lard. A good source of vitamin D according to the telly just now.
Never did me any harm as a lad.
[QUOTE 5164529, member: 259"]
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And they probably lived well into their 80s. None of yer poncey Quinoa or Goji beans for them - no siree!
And they probably lived well into their 80s. None of yer poncey Quinoa or Goji beans for them - no siree!
Tin Pot
Guru
Fixed that for you.
I love that in the wisdom of old age we reject science and revert to trusty advertising.
Reynard
Guru
- Location
- Cambridgeshire, UK
Well, the ad tracks - it's just post-rationing...
Cookbooks of the era are an education in "hmmmmmmmm" moments. Do away with rationing and things go haywire.
My edition of "Good Housekeeping" from 1954 has a whole section on motoring picnics.
Cookbooks of the era are an education in "hmmmmmmmm" moments. Do away with rationing and things go haywire.
My edition of "Good Housekeeping" from 1954 has a whole section on motoring picnics.
NorthernDave
Never used Über Member
- Location
- The real Northern Powerhouse
My edition of "Good Housekeeping" from 1954 has a whole section on motoring picnics.
Motoring picnics? Scotch eggs, potted beef sandwiches and a flask of stewed tea?
i hate hills
Its my day to be brilliant
I really need to add these to my food cupboard . Ok i'm on it ......
Reynard
Guru
- Location
- Cambridgeshire, UK
Motoring picnics? Scotch eggs, potted beef sandwiches and a flask of stewed tea?
Something along those lines... Plus primus stove, frying pan, bacon, eggs and sausage in a layby.
I'll hunt up the volume in the morning.
[QUOTE 5164659, member: 259"]I've seen them, but I understand your reluctance. Last time I looked, deep fills add as much as 99p to the price but probably only as much as 25% to the actual filling enjoyment. Added to that, the crust stays the same. I'd probably have to award this three Fray Bentos cows out of five, with a stern reminder that we also have a voice, and Goblin would love to take us on.[/QUOTE]
It's probably better to buy 2 standard pies, tip one upside down on the plate and put the other one, as normal, on top.
Double the pleasure at the same cost as a deep fill.
It's probably better to buy 2 standard pies, tip one upside down on the plate and put the other one, as normal, on top.
Double the pleasure at the same cost as a deep fill.
classic33
Leg End Member
No room for thinking like that on here.
Joey Shabadoo
My pronouns are "He", "Him" and "buggerlugs"
Talking of pies, a word about bad ones in hotel restaurants. In Inverness a few weeks ago my steak pie turned out to be a square of puff pastry with a ladle full of casseroled beef and mushrooms tipped onto it then another puff pastry square plonked on top. The mushroom/beef ratio was 50:50.
This is not a pie!
This is not a pie!
