Seadog
Save the planet. It's the only one with rum!
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Fried with lardons.
- Thread starter monkeymark
- Start date
Pigeon_Droppings2
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The missus makes this dish at christmas...it's my favourite...this year I didn't get a look in as they were all gone
They're steamed, in there is fried onions, Chestnut, lardons, stock and some other bits and bobs.
Very nice...guess there's always next Christmas!
MetalMonkey
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Wildefalcon
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A BSW tap and die cheapo set. £20.
The_Yellow_Ardvark
https://www.death-clock.org/
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Pete.
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Picked up some slip rolls on Sunday from Mr @Keith 66 for an upcoming project.
Had a pleasant natter in his wonderful workshop with the woodburner going, what an absolute gent.
He also very kindly gave me some cutting fluid to try Thank you Sir!
View attachment 524995
View attachment 524996
My pot of multisol is collapsed in just like that. Ive just used the last of it up to do some grinding whilst I wait for my delivery of synthetic coolant.
Blobber
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OK I'll give you the sprout thing, all sounds quite traumatic!I used to live in a village in Cambridgeshire, that at that time, was totally surrounded for miles by field upon field of Brussel Sprouts stinking away.
Before that I was at a Boarding School that used to serve brussels and/or cabbage very frequently, often inappropriately.
( Usually burnt on the outside and raw in the middle or boiled to the point of turning into a pulp.
Or both conditions on the same plate. )
Every Wednesday we got a "Mixed Grill" a sausage, a rasher of bacon, a chop, a slice of black pudding, a fried egg, chips, brussels and cabbage.
(Detention if you didn't finish everything on your plate).
If you like brussels, I gift you my lifetimes share!
There are many ways of cooking root veggies, one of my favourites is Scouse.
Root veg, pearl barley, herbs, some meat, all boiled up.
Suet dumplings go nicely with it.
I've something similar but it involves Southern Comfort and we won't go there
The_Yellow_Ardvark
https://www.death-clock.org/
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Have you put yours on for next year yet?Sprouts are fine, what's your issue?!
Blobber
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They have been on since the big freeze of 1963, the pan gets topped up when required and passed down through the generations
We now have heat in the workshop courtesy of an inverter heater found on FBmP. Smell of paraffin was bad to start with, but checking a couple of the connections for the tank to the filter seems to have helped and it now smells much less.
BTW I only drink whiskey Ah a man after my own heart , IMO triple distilled Whisky beats the Scottish cooking whisky hands down every time . I've never had a headaches ,hangovers , or gut problems from partaking of whiskeyIn the Isle of Man (where my family comes from) a Turnip is called a Moot and at Hop Tu Naa (Halloween to you) lanterns are carved from them.
View attachment 524949
Similar traditions can be found in Ireland, Switzerland and a few other places.
Turnip have a purple skin, orange flesh and are round in shape.
Swedes have a white skin, white flesh and are more like a fat parsnip in shape.
Even parts of England can get the name correct, for example;
View attachment 524950
The septics have many peculiar habits and mis-spellings.
BTW I only drink whiskey, never whisky.
&
The only good thing to do with sprouts is to plough them under.
The latest sprouts have been developed so they have a sweet taste and nothing like the old bitter taste .I used to live in a village in Cambridgeshire, that at that time, was totally surrounded for miles by field upon field of Brussel Sprouts stinking away.
Before that I was at a Boarding School that used to serve brussels and/or cabbage very frequently, often inappropriately.
( Usually burnt on the outside and raw in the middle or boiled to the point of turning into a pulp.
Or both conditions on the same plate. )
Every Wednesday we got a "Mixed Grill" a sausage, a rasher of bacon, a chop, a slice of black pudding, a fried egg, chips, brussels and cabbage.
(Detention if you didn't finish everything on your plate).
If you like brussels, I gift you my lifetimes share!
There are many ways of cooking root veggies, one of my favourites is Scouse.
Root veg, pearl barley, herbs, some meat, all boiled up.
Suet dumplings go nicely with it.
I see you've had sprout slop kept hot for hours .. compost bin PDQ
IMO
Tip:-
A lidded pan of lightly salted water prepped sprouts to hand , boil water tip sprouts in , as son as the water re boils time them for 5min 45sec ..immediately take off the , heat drain add pepper and butter shake in the lidded pan serve last of all onto an already made up plate along with all top & no bottom just out the oven Yorkshire pudding and plenty of knife & fork gravy .
Last edited:
Bullet2012
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Is it possible to over cook such a thing ?
