New Forum Section - Hertford Memories

[englishangel]

Condescending I do agree with, but she needs to be, you have been out of the country too long B. 75% of the youth CANNOT "boil and egg".

But there is not a trace of Miss Piggy.

Incidentally husband's first attempt at Coq au vin he used pickled onions rather than pickling, and he left the bouquet garni in, oh how we laughed (fortunately).

Spent a fortune (on shallots and garlic among other things) at the French market at he weekend so he has improved.

[Euterpe13]

He should try the Curnonsky - it has recipes that begin in the vein " take 12 fresh eggs, 2 litres of fresh cream and a bottle of Sauternes..."

For the Coq-au-vin, you are instructed to construct a mirepoix (this, properly done, takes about 30-40 minutes) , joint the coq ( in 7 pieces only, please ) and marinade for 24 hours in 2 bottles of Pommard ( not plonk, definitely not acceptable here...) - now even bog-standard Pommard is about 35 quid a bottle in the UK, so you dont want to make this too often...

But reading these recipes is almost as good as cooking them ...

b.

[Angela Woodford]

Barbara, please remember more of this sublime recipe! If you can...

The last time I did it, I confess it was from a Delia recipe. It was dismal. I know "Delia always works" but her coq-au-vin definitely didn't. Aargh!

Munch

[Euterpe13]

Munch, will try to dig it out - but please remember that Coq-au-vin ONLY works properly if a cock is used - chicken, no matter how good just does not give the same results !

[Euterpe13]

and whilst on the subject - the cock should be bought alive, or at least farm=killed as you will need the blood to thicken the sauce at the last minute ( rather like jugged hare)...
At a pinch, a butcher should be able to provide you with a small pot of blood with the plucked coq, but make sure that he gives you the giblets and feet as you will need them for the marinade

( I made the Curnonsky Coq-au-vin for one wedding anniversary - took me 2 days, but the result shut up even the dreaded mother-in-law ... and yes, I killed the coq myself...)

B

[icomefromalanddownunder]

Barbara, please remember more of this sublime recipe! If you can...

The last time I did it, I confess it was from a Delia recipe. It was dismal. I know "Delia always works" but her coq-au-vin definitely didn't. Aargh!

Munch

I reckon that, rather than being condescending, Delia lacks soul - hence, so do the food she cooks and the recipes that she writes.

[Angela Woodford]

and whilst on the subject - the cock should be bought alive, or at least farm=killed as you will need the blood to thicken the sauce at the last minute ( rather like jugged hare)...
At a pinch, a butcher should be able to provide you with a small pot of blood with the plucked coq, but make sure that he gives you the giblets and feet as you will need them for the marinade

( I made the Curnonsky Coq-au-vin for one wedding anniversary - took me 2 days, but the result shut up even the dreaded mother-in-law ... and yes, I killed the coq myself...)

B

We've got a very good and obliging butcher in Headcorn. But here I can't even imagine asking for a live bird or HORRORS killing it myself. I really really couldn't!!!

But would be prepared to ask the butcher for the real thing!

Wasn't killing the bird a bit hard on your nails, Barbara?

Do you have a dreaded mother-in-law? Mine was very tricky - a glacial woman. Weirdly, I looked rather like she did when young - same colouring, build etc. She even, in her last wishes, banned me from attending her funeral! She was a marvellous cook, in a chilly sort of way.

Munch

[J.R.]

I stand by my comment, and add condescending.... ( there isnt an emoticon for raspberry )

Please, please, does anyone know the words (and tune) of a song I heard Billy Connolly sing yonks ago - the chorus of which is

'I would have sent you a letter, but I couldn't spell (sound of raspberry being blown),
And that's all I've got to say'

I have scoured his LPs and CDs and DVDs to no avail. My daughter emailed his website, but received no reply.

There have been so many people to whom I would have loved to have sung/sent it over the years. In fact, there are a couple at this present time who, IMO, are very deserving of a verse or two

Caroline

Must be one of his more obscure songs Caroline.

I use many song-search engines. Mr Connolly come up on many, but only provide lyrics for his approx 15 best known songs. The lyrics you quote don't appear in any of 'em ! These 7 appear on ALL searches.

Billy Connolly - Cruising Lyrics
Billy Connolly - D.I.V.O.R.C.E. Lyrics
Billy Connolly - Glasgow Central Lyrics
Billy Connolly - Near You Lyrics
Billy Connolly - The Evil Scotsman Lyrics
Billy Connolly - The Welly Song Lyrics
Billy Connolly - Own goal song Lyrics

[Euterpe13]

and whilst on the subject - the cock should be bought alive, or at least farm=killed as you will need the blood to thicken the sauce at the last minute ( rather like jugged hare)...
At a pinch, a butcher should be able to provide you with a small pot of blood with the plucked coq, but make sure that he gives you the giblets and feet as you will need them for the marinade

( I made the Curnonsky Coq-au-vin for one wedding anniversary - took me 2 days, but the result shut up even the dreaded mother-in-law ... and yes, I killed the coq myself...)

B

We've got a very good and obliging butcher in Headcorn. But here I can't even imagine asking for a live bird or HORRORS killing it myself. I really really couldn't!!!

But would be prepared to ask the butcher for the real thing!

Wasn't killing the bird a bit hard on your nails, Barbara?

Do you have a dreaded mother-in-law? Mine was very tricky - a glacial woman. Weirdly, I looked rather like she did when young - same colouring, build etc. She even, in her last wishes, banned me from attending her funeral! She was a marvellous cook, in a chilly sort of way.

Munch

1) for the cock, I used my kitchen axe ( very useful for cutting up whole piglets and the sort ) - you put the bird under an empty crate with the head sticking out, and chop ... then whip out body and hang over a pot to drain blood ( my years in France have made me a very rustic cook !)

2) Mother-in-law nr. 1 was of sicilian origin, and thought me slightly less worthy of her son than vermin - she took 8 years to call me by my name. But she was a fabulous cook, when she felt like it

Mother in law nr 2 was an angel in comparison - but a rotten cook , although she tried so hard to please that I never dared let her see how awful Sunday lunch really was !

I am trying hard to be a "hands off " mother-in-law who also cooks ...

B.

[J.R.]

and whilst on the subject - the cock should be bought alive, or at least farm=killed as you will need the blood to thicken the sauce at the last minute ( rather like jugged hare)...
At a pinch, a butcher should be able to provide you with a small pot of blood with the plucked coq, but make sure that he gives you the giblets and feet as you will need them for the marinade

( I made the Curnonsky Coq-au-vin for one wedding anniversary - took me 2 days, but the result shut up even the dreaded mother-in-law ... and yes, I killed the coq myself...)

B

We've got a very good and obliging butcher in Headcorn. But here I can't even imagine asking for a live bird or HORRORS killing it myself. I really really couldn't!!!

But would be prepared to ask the butcher for the real thing!

Wasn't killing the bird a bit hard on your nails, Barbara?

Do you have a dreaded mother-in-law? Mine was very tricky - a glacial woman. Weirdly, I looked rather like she did when young - same colouring, build etc. She even, in her last wishes, banned me from attending her funeral! She was a marvellous cook, in a chilly sort of way.

Munch

1) for the cock, I used my kitchen axe ( very useful for cutting up whole piglets and the sort ) - you put the bird under an empty crate with the head sticking out, and chop ... then whip out body and hang over a pot to drain blood ( my years in France have made me a very rustic cook !)

2) Mother-in-law nr. 1 was of sicilian origin, and thought me slightly less worthy of her son than vermin - she took 8 years to call me by my name. But she was a fabulous cook, when she felt like it

Mother in law nr 2 was an angel in comparison - but a rotten cook , although she tried so hard to please that I never dared let her see how awful Sunday lunch really was !

I am trying hard to be a "hands off " mother-in-law who also cooks ...

B.

My eyes haven't stopped watering yet !!!!!

[Vonny]

1) for the cock, I used my kitchen axe

My eyes haven't stopped watering yet !!!!!

[icomefromalanddownunder]

I use many song-search engines. Mr Connolly come up on many, but only provide lyrics for his approx 15 best known songs. The lyrics you quote don't appear in any of 'em ! These 7 appear on ALL searches.

Hi JR

Thank you very much for looking.

It's very much a welly boot day in Adelaide - we finally have rain

Caroline

[Angela Woodford]

It struck me, Barbara, that if it becomes known that you slaughter piglets and birds with a kitchen axe with or without anchoring them under a crate, you will have a horde of Animal Rights Protestors shouting and throwing things on your doorstep!

Better do the deeds under cover of darkness. You're in Essex!



Love

Munch

[J.R.]

It struck me, Barbara, that if it becomes known that you slaughter piglets and birds with a kitchen axe with or without anchoring them under a crate, you will have a horde of Animal Rights Protestors shouting and throwing things on your doorstep!

Better do the deeds under cover of darkness. You're in Essex!



Love

Munch

Most 'Essex-Girls' only manage to do that if they remember to shut the car door first !!

[Angela Woodford]

When I first came into Sixes, I was put down to work in Wardrobe Room.

It seemed very splendid and responsible to progress from scrubbing baths with Gumption, with the accompaniment of Millie's scathing tongue.

The main points of being a Wardrobe Room girl was to gather in all the dirty clothing from the slats in the airing room. You counted in a "set" of 37 soiled garments and sent them to the Laundry in a big white bag. When that bag arrived back you reassembled the set and stored it in one of the deep brown drawers all around Wardrobe room. You had issued a clean garment to each slat 1 -37. Sounds simple, n'est-ce pas?

In fact it was fraught with anxiety, the whole business. I, being the youngest, was in charge of Hankies. In no way would every hanky sent to the laundry come back. Then I would supply a spare. Consequently, the set would get even more b*ggered! Too much hanky-panky!

Tuesday morning, I would get dressed under the covers to get down to the dayroom before prayers. The hankies had to be laid out in a numbered patchwork on top of the lockers. I would get terribly worried about doing this. Hankies would go missing! Girls would have lost their hanky to put in the basket for return! I would have to issue the wrong number hanky in this case!

The whole thing was too dreadful. I add that Alex then took my place and was magnificently efficient. I was demoted to Cloakroom Worker (lots of Bluebells, colder, whiffier) but less strain in general.

Alex went on to run Wardrobe Room, also acquiring the ability of distressing a garment to get its owner a new one. Thanks again for the new blazer, Alex!

Munch