OneGuyFromBarlick

Bread doesn't get much better than this.....

Cathy wrote:OK Hartley, enlighten me... babies head chips... ???

Cathy this dates from a time when I had just left school, My best friend had been given an apprenticeship with Manchester Liners and on his first period at Naval college in Hull he returned home with this expression for a steak Pudding.

" Babies Heads" has long been a term used by the Navy for steak puddings, another one that comes to mind is: "S--t on a raft" for devilled kidneys on toast!

Thought you might have heard of that one Thomo. John gained quite a vocabulary in his merchant navy career, and on his Japan Australia cruise ship time picked up quite a few Aussie slang terms which are now part of our language. As part of their cruise they carried supplies to the Gilbert and Ellis islands where he met a guy running a general store, this guy turned out to have been a classmate of mine at Gisburn rd Juniors. You can't keep a Barlicker down.

In the US Army mince on a cornbread slice was 'shit on a shingle'. At the Manchester eye hospital macaroni pudding was 'cataract pudding'.
Burger butty for dinner. Sausage casserole with peas and chips for tea.

hartley353 wrote:As part of their cruise they carried supplies to the Gilbert and Ellis islands where he met a guy running a general store, this guy turned out to have been a classmate of mine at Gisburn rd Juniors. You can't keep a Barlicker down.

Yes, but you can keep them down under...

Took advantage of the stove to do a slow cook oxtail stew using a starter of the onion, garlic and tomato base. Also boiled a pan of spuds and swedes, when cooked I mashed them and added half to the stew with lentils. The rest went with what was left of the sausage casserole for dinner. I have to admit that after another slow cook the oxtail stew looked terrible, high class sludge! But it tasted nice and I enjoyed it for tea. Three helpings left..... Lots to be said for oxtail.

Chicken Salad.
Have made the Salad, and just need to pan the Chicken Breast, which is marinating in a bowl of Honey and Mustard at present.
Weather is warm, so a Salad will do us nicely.

Two thick slices of bloomer toasted, with lashings of butter then each topped with a poached egg. The gods can't eat better.

Grilled Fish and Salad, me thinks.
(Rather extremely warmish weather today)

Extended the stew with two bags of broth bits, some carrots and peas. Pot is almost full again! It's a miracle!

Yesterday we went to a 'Melbourne Cup' BBQ; any excuse for a get together. The host cooked beer can chicken, which I'd never had before. It's literally a chicken sitting on a beer can half full of beer and a few herbs and cooked in the BBQ. It was delicious. I'll be trying it myself next week.

What we call a 'what you 'ave in' tea!

A broth of a chunk of smoked streaky bacon, bits of carrot and celery, garlic and a lot of shredded cabbage, with a tin of white beans and chicken stock (a Knorr stockpot job). Roasted beetroot and carrot chunks on top. Dollop of mustard.

Richard Broughton

Yes...I have heard of cooking a Chicken over a can of beer ( which I believe gets unceremoniously rammed up it's rear?)...and I am wondering if it can also be done with a can of Cider. Can must be open and only half to two thirds full as you mentioned. ( or else it could get messy when the can explodes). I remember the day my brother put a Fray Bento's Steak and Kidney Pie in the oven without removing the lid first....idiot. Big clean up job.
Many years ago, I had a boyfriend who, as a lad, had found a bullet somewhere and thought it would be fun to put it in his mother's oven. It blew her oven door off. Think he got a thrashing for his troubles, but he found the whole thing quite spectacular.

Liz, I've had beer can chicken and yes, it works. I'm sure cider would be as good if not better Maz. Richard, it's called empty the fridge before we fly the coop!
Had extended stew X 2 yesterday and one helping left for today. Stewart dropped a box of two shear in last night so plenty of hot pot on the horizon.....

I agree Stanley, I think cider would be better.

Maz, I've just been to Bunnings to buy the stand for the beer can and the chicken to stop it from falling over in the BBQ. $10 well spent; it even has the recipe on the back of the pack.

For those of you who may not know Bunnings is a major hardware store over here.

Gammon steak with potato wedges, and cabbage

Two shear. Stanley used it in his post probably the third time I have heard this term. The first time was my grandad, the second was a farmer in Eskdale, and now to see it in print. Do folks still count the age of a sheep by the number of times it was shorn.

Yes. This one is a two shear wether and I popped some in a pan with a drop of water, two good onions and a full bulb of Garlic, added salt and pepper anjd let it simmer slowly on the stove in the front room for over two hours. Then added layers of peas, carrots and sliced spuds. By teatime it had all argued itself into a lovely hot pot. It will be even better today...
Stewart still hasn't caught the fat two shear ewe that needs culling. When he does I'll have a box of that as well!

Yummmmmm!

A woman of quality! For those of you who have never tried it, the older lambs are far more tasty than the babies we are usually sold. Mutton is even better if you can get it and the secret is slow cooking. Personally I prefer it boiled to roasted but occasionally roast some for a change. One of the great advantages of the meat is that it is almost entirely grass-fed and much better for you than beasts that have been fattened on cereals. Don't worry if it has more fat, you can soon get rid of any excess by either skimming the gravy or, as I prefer, pour the gravy off, put it in the fridge and lift the fat off the top when it has solidified. Mind you, I then put it in the deep fat fryer.....

Ricotta and Spinach Tortellini tonight.
Made a Stew with Suet Dumplings last night. Enjoyed it.

One day old hotpot is superb. Had a pressed beef butty for dinner and hotpot for tea. One helping left....

Fish and chips from the chippy, with a side order of curry sauce, followed by 2 hours of Pink Floyd. then later an hour and a half of Elvis on the TV perfect evening.

Haslet and poached egg butty for dinner and the last of the hotpot for tea (augmented by some peas and chips.....)