OK, What's For Lunch or Tea Today?

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Originally Posted by struth

nice to see a nice clean joint.. alaska has is it ice cream and a cake in meringue?? thnk i see a bit of sponge.. never had it

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Yup, dat's da one, dude... Surprised you've not had it. It was all the rage in the 70s! Mum used to make it to serve at dinner parties, equipped with hostess trolley and everyfink!:D

Yeah it was a clean place [we had the table pictured in the corner], even yesterday when it was rammed full of folk, families and kids, etc (good news, post-Covid restrictions), and great to be able to walk in and move around the place without a fucking mask!:yay::carrot:

Not so yet with the shops, unfortunately...:rolleyes:

Marco.

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Originally Posted by Marco

Yup, dat's da one, dude... Surprised you've not had it. It was all the rage in the 70s! Mum used to make it to serve at dinner parties, equipped with hostess trolley and everyfink!:D

Yeah it was a clean place [we had the table pictured in the corner], even yesterday when it was rammed full of folk, families and kids, etc (good news, post-Covid restrictions), and great to be able to walk in and move around the place without a fucking mask!:yay::carrot:

Not so yet with the shops, unfortunately...:rolleyes:

Marco.

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Yeah i dont recall having it. or being offered it lol Arctic roll was it at a stretch:lolsign::lolsign:

Lol... My mum used to buy all the cookery books you collected as sets, sold weekly or monthly, back in the 70s and 80s, and 'release her creations' on us, for Sunday lunch:D Fortunately, she was a good cook, not at Del's level, but very good at what she did.

She used to like in particular the recipes from Robert Carrier (an American chef who was 'big' in the 70s and 80s). Don't know if you remember him: https://www.google.com/search?q=robe...hrome&ie=UTF-8

She had all his recipe books:)

Marco.

yeah i remember him. mum collected recipes too.. as she got older she got more adventureous. A good plain cook and became a lot better than that. but she excelled at all the yea olde recipes as she was brought up with them. hoch, oatmeal, dumpling, tripe, list is endless.

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Originally Posted by Marco

Enjoyed one of my favourite desserts yesterday for my birthday meal, which I haven't had for years... Baked Alaska:

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Looks good. Turkish had a special baklava on offer but I was too full to try it.

What did you have for your main course?

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Originally Posted by struth

yeah i remember him. mum collected recipes too.. as she got older she got more adventureous. A good plain cook and became a lot better than that. but she excelled at all the yea olde recipes as she was brought up with them. hoch, oatmeal, dumpling, tripe, list is endless.

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Nice one.. Hoch, as in ham hoch? That I like, the offal ye can keep, lol!

My mum was probably similar to yours, in that respect, only with her it was all the old Italian recipes!:)

Marco.

hoch as in potted houch. its beef (shin) cooked with a big nap bone in water to produce the setting agent. The meat is then separated with fork and knife a bit like pulled pork really, then returned to some of the stock; seasoned and cooked again for a while, then into small pots to set.. ie potted houch/hoch. Some call it potted heid but thats wrong as heid was a cheaper meat..

think ham is ham hock

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Originally Posted by Roy S

Looks good. Turkish had a special baklava on offer but I was too full to try it.

What did you have for your main course?

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Yeah, love Baklava, and also a good (as in homemade) rum baba!:drool:

Main course? Yeah, I know, I forgot to take pics of the rest of the meal, as we were too busy chatting:doh: I had salt & pepper squid and baby octopus to start, and linguini with fresh crab (served in its shell) for the main, with a side of seasonal greens (just to keep up my five-a-day):D

And a bottle of the Picpoul De Pinet, Cap Cette (white) from the wine list: https://portheirias.com/content/down...-wine-list.pdf

Marco.

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Originally Posted by struth

hoch as in potted houch. its beef (shin) cooked with a big nap bone in water to produce the setting agent. The meat is then separated with fork and knife a bit like pulled pork really, then returned to some of the stock; seasoned and cooked again for a while, then into small pots to set.. ie potted houch/hoch. Some call it potted heid but thats wrong as heid was a cheaper meat..

think ham is ham hock

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Ah yes, I know what you mean now, so probably not my thing. I'm not really 'down' with the gelatinous/fatty feel to those cuts of meat (I call it 'slippy slops', lol), as undoubtedly tasty as they are (if you like that sort of thing). I don't like fighting through membrane and sinew, to get at something that's edible! [Boak:spew:]

I'm more of a 'fine cuts' poofta:eyebrows:;)

Marco.

Anyone who likes a good traditional chicken liver pâté, should try this:

https://imagizer.imageshack.com/v2/1...923/Bw8pcB.jpg

https://imagizer.imageshack.com/v2/1...923/W85klJ.png

Topped with butter, just as it should be, and gorgeous with some Melba toast or some rye bread! Doesn't get much better from a shop:)

Marco.