tag:blogger.com,1999:blog-24170237.post3903730058981108648..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Household Hints, Part 1.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-24170237.post-91425045216163708242011-09-28T07:43:30.164+10:002011-09-28T07:43:30.164+10:00Hello Pipedreams. I am baffled too by the instruct...Hello Pipedreams. I am baffled too by the instruction. It seems to be a common Victorian era injunction. I have no idea why! I love the combination myself.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-91508353063393762062011-09-26T16:55:22.306+10:002011-09-26T16:55:22.306+10:00"It is not etiquette to serve up potatoes wit..."It is not etiquette to serve up potatoes with fish. If you fancy them, a distinct order must be given."<br /><br />This intrigued me. As a French person, I am used to boiled potatoes with fish, trout in particular. Not only used to it, but I love it! Interesting tidbit. I wonder whether it's purely British etiquette or if it was the correct way to compose a menu everywhere at that time (and how it came to change).Pipedreamshttps://www.blogger.com/profile/12332657086416792163noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-78350351247055893682011-04-21T19:58:09.479+10:002011-04-21T19:58:09.479+10:00I don't know; those old books have great hints...I don't know; those old books have great hints sometimes!<br />I am originally from Zimbabwe and my parents still live there. In the times of rolling black out and intermittent power supplies many families went back to using wood-fired stoves. My Mum hauled out her great-grandmother's copy of household hints which included such useful tips as how to tell how hot your oven is using breadcrumbs (the time it takes for them to toast). <br />Unusual times yes, but those old books are lovely!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-20086179757464013962011-04-14T09:05:13.300+10:002011-04-14T09:05:13.300+10:00Wow, thanks for the suggestions on the caraway. Gr...Wow, thanks for the suggestions on the caraway. Grinding would probably help if added at the end. My thought was that whatever diffused from the seeds during the fermentation was probably destroyed in the process. <br /><br />I hadn't thought of fish and chips being from Texas. Any deep fried combination is great!Lesnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-59995646595382770042011-04-12T18:06:11.706+10:002011-04-12T18:06:11.706+10:00Some people live but never learn, İ do live to lea...Some people live but never learn, İ do live to learn and I have learnt many things even while not searching.<br /><br />Those old manuals are great and hold alot of secrets we really need. For example I have bought stove blackening a couple of times but I would rather like to know how to make it myself. Are the new green guides or self sufficent mags the new Mary carefuls?Simchahttps://www.blogger.com/profile/14048681207340581873noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-11202378349103250292011-04-12T13:44:29.429+10:002011-04-12T13:44:29.429+10:00Oh yeah... fish and chips - yum! To hell with the...Oh yeah... fish and chips - yum! To hell with the old wive's tales, anyway!<br /><br />I thought my cousin in England was daft when he got all excited about the "pudding" he made, which turned out to be a bowl lined with white bread, filled up with raspberry jam, and then turned upside down on a plate. I was sort of horrified, but this post just proves they've been doing that sort of thing for a very long time over there. Ugh!Marchelinehttps://www.blogger.com/profile/11201825708442679157noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-44470113973119836702011-04-12T11:54:23.808+10:002011-04-12T11:54:23.808+10:00As much as I admire Douglas Adams, I believe in th...As much as I admire Douglas Adams, I believe in the matter of potatoes that he is utterly incorrect.<br /><br /><br />I think the thing is contrast in colour and texture, so roast potatoes, or chips (French fries) are "ettiquette."<br /><br /><br />How wonderful to get off the Beeton path!<br /><br /><br />Lawrence in Northeastern Ohio, United States.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-33264061137816345832011-04-12T09:24:30.920+10:002011-04-12T09:24:30.920+10:00I made a goulash soup recently and used a new reci...I made a goulash soup recently and used a new recipe from Jane Lawson's Snowflakes and Schnapps. It said to toast and grind the caraway before adding to the soup. Made a much more mellow flavour and even Husband who is not desperately keen on caraway said it was noice.<br />Perhaps toasting the caraway seeds before adding them to sauerkraut might intensify the flavour, like roasting spices for Indian cooking.Fayhttps://www.blogger.com/profile/13677166575196846260noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-79201926273771296782011-04-12T08:24:42.712+10:002011-04-12T08:24:42.712+10:00One wonders what Mary and Martha would have though...One wonders what Mary and Martha would have thought of codfish balls, which were made with salt codfish, and at the very -least- an equal amount of mashed potatoes, often considerably more. Or fish chowder, in which the potatoes themselves provide the thickening. <br /><br />@Les - Did you try cracking some of the caraway seeds before you mixed them in with the kraut?SometimesKatehttps://www.blogger.com/profile/13492637553806860585noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-88456290706170388072011-04-12T08:23:10.877+10:002011-04-12T08:23:10.877+10:00Don't fish and chips count?
I would have thou...Don't fish and chips count? <br />I would have thought too that the caraway flavor would have permeated the whole thing. We live and learn, don't we? Or do we live to learn?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-42097018528743012802011-04-12T07:30:12.407+10:002011-04-12T07:30:12.407+10:00I don't think I've ever eaten fish and pot...I don't think I've ever eaten fish and potatoes during the same meal. Maybe it's because the colors are so similar that it's better to choose a brighter vegetable? <br /><br />The sauerkraut is finished but I was disappointed the the caraway batch. I had hoped the flavor of the caraway would diffuse through the liquid but it was limited to the seeds. However the flavor was great. It would probably work best to add the caraway to kraut that has already fermented and let it sit for a few hours instead of at the beginning. I've got to get ready to make another batch if I go through the whole gallon the way I went through the first quart. Maybe I'll throw in some apples, they leave a nice fruity note to the flavor.Lesnoreply@blogger.com