Coffee shop part 2
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I might TRY it some day, but don't EVER ask me to COOK it!
My grandmother would cook stuff like that, she just wouldn't eat it!
I grew up on a farm and every time we had a cow slaughtered, My dad would bring home the heart and the tongue (never brought home the kidneys, said he had his fill of steak and kidney pie as a lad.) and my grandma would cook them up for us. She would cook the tongue but would never eat it. We used to stuff the heart like a chicken and roast that. Gooooood! I would gross out my friends when they came to our house by haveing a tongue sandwich or a slice of pickled heart or tongue.
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Bill Tidler Jr.
Retired N&W/NS Signalman
Good morning ! from Indiana.
Mornin' Ray.
Mornin' Bill.
Not many in this morning. Must be recovering from the long weekend!
It wasn't a long weekend here in Toronto, but we still had fun. Gardening is starting to take up some precious MRRing time...for now. Once the planting is all done, it'll be back to the rails.
I'll be grabbing a quick XL-Black Flo, thanks, and a copy of the paper.
Trevor
Mornin' Bill.
Not many in this morning. Must be recovering from the long weekend!
It wasn't a long weekend here in Toronto, but we still had fun. Gardening is starting to take up some precious MRRing time...for now. Once the planting is all done, it'll be back to the rails.
I'll be grabbing a quick XL-Black Flo, thanks, and a copy of the paper.
Trevor
Morning all...well, you can't say Noon all. Hope all of you had a great weekend. Ours was not all that exciting, but had some good friends over for BBQ and good conversation. It has been so hot and muggy that it is hard to enjoy any outdoor activitiy (forecast 94 for today). In fact, I think it has been about 4 weeks since we had any rain here at the house.
Guess I need to go out to the Depot and straighten up a bit. Hopefully, friends Cjcrescent and Jimmy from Birmingham are still coming over tomorrow for an informal Op session.
CULater
Hope all of you had a great weekend. Ours was not all that exciting, but had some good friends over for BBQ and good conversation. It has been so hot and muggy that it is hard to enjoy any outdoor activitiy (forecast 94 for today). In fact, I think it has been about 4 weeks since we had any rain here at the house.Guess I need to go out to the Depot and straighten up a bit. Hopefully, friends Cjcrescent and Jimmy from Birmingham are still coming over tomorrow for an informal Op session.
CULater
Steve B
Firefighter
Josh, have a look at some of the pic's John has took of the 45's over a number of years
http://www.railroad-crossing.com/index.shtml
Howdy Folk's, anyone for Black Pudding
http://www.railroad-crossing.com/index.shtml
Howdy Folk's, anyone for Black Pudding
Steve B
Firefighter
Leghome here goes Larry
Black Pudding
Different countries, same idea
Most black pudding recipes derive from the same need to make use of everything when a pig is butchered. They follow the same basic recipe and use similar flavourings such as onions, mace and black pepper.
The main versions and the key ingredients are summarised below.
Black pudding - UK - pigs blood, pork fat and cereal (oatmeal and or barley)
Drisheen - Ireland - as above but with lamb's blood
Boudin noir - France - pigs blood, pork fat, breadcrumbs, brandy or calvados and cream
Morcilla - Spain - pigs blood, pork fat, paprika, cooked long grain rice, sherry and sometimes raisins
Blutwurst - Germany - pigs blood, diced bacon and lungs
The heartland for black puddings must be Lancashire. A visit to any of the markets in Lancashire, such as Preston, Bury or Accrington Stanley is a must for the black pudding connoisseur.
Black Pudding throwing IS a sport
The World Black Pudding throwing Competition takes place every year in Bury, the object is to throw puddings at a row of Yorkshire Puddings on a wall and knock off as many as possible!
http://news.bbc.co.uk/1/hi/england/manchester/3146468.stm
Fancy making one this is how to do it
ingredients
2 litres blood
Casings, beef runners of large hog casings (optional)
3 onions, finely chopped
1 kg of suet or diced pork fat (back fat or bacon fat)
500ml double cream
500g oatmeal, soaked overnight in water)
500g barley, boiled in water for 30 minutes
2 teaspoons salt
1 teaspoon mixed herbs or ground coriander
1 teaspoon black pepper or cayenne pepper
1 teaspoon ground mace
Soften the onions in a quarter of the fat, make sure that they do not colour. Add the rest of the fat and leave to slowly sweat for 10 minutes Add the oatmeal and cream and cook for a few minutes Add the rest of the ingredients and stir over a gentle heat for 5 minutes If you are using skins, these can now be filled and sealed with two knots. The puddings can then be poached in barely simmering water for 5 - 10 minutes. Splitting is common, to avoid this prick the puddings with a needle and cook on the lowest possible simmer (better to cook them very, very slowly then to lose them). Any pudding which floats to the top should also be pricked, they are cooked when brown liquid comes out. They can then be drained and kept in a fridge for 1 - 2 weeks
An easier method is to bake the pudding in an ovenproof container, and cook in a bain marie (by standing the tin in a larger tin half filled with water) in a low oven (160 degree or gas mark 2) for 1 - 2 hours until the mixture is firm to the touch Make sure that the mixture has started to thicken and coat your stirring spoon (as with a custard) before pouring into the container and stir well first (this should ensure that the ingredients are evenly mixed)
You can then cut slices and fry or bake
Try it - you might be converted!
Black Pudding
Different countries, same idea
Most black pudding recipes derive from the same need to make use of everything when a pig is butchered. They follow the same basic recipe and use similar flavourings such as onions, mace and black pepper.
The main versions and the key ingredients are summarised below.
Black pudding - UK - pigs blood, pork fat and cereal (oatmeal and or barley)
Drisheen - Ireland - as above but with lamb's blood
Boudin noir - France - pigs blood, pork fat, breadcrumbs, brandy or calvados and cream
Morcilla - Spain - pigs blood, pork fat, paprika, cooked long grain rice, sherry and sometimes raisins
Blutwurst - Germany - pigs blood, diced bacon and lungs
The heartland for black puddings must be Lancashire. A visit to any of the markets in Lancashire, such as Preston, Bury or Accrington Stanley is a must for the black pudding connoisseur.
Black Pudding throwing IS a sport
The World Black Pudding throwing Competition takes place every year in Bury, the object is to throw puddings at a row of Yorkshire Puddings on a wall and knock off as many as possible!
http://news.bbc.co.uk/1/hi/england/manchester/3146468.stm
Fancy making one this is how to do it
ingredients
2 litres blood
Casings, beef runners of large hog casings (optional)
3 onions, finely chopped
1 kg of suet or diced pork fat (back fat or bacon fat)
500ml double cream
500g oatmeal, soaked overnight in water)
500g barley, boiled in water for 30 minutes
2 teaspoons salt
1 teaspoon mixed herbs or ground coriander
1 teaspoon black pepper or cayenne pepper
1 teaspoon ground mace
Soften the onions in a quarter of the fat, make sure that they do not colour. Add the rest of the fat and leave to slowly sweat for 10 minutes Add the oatmeal and cream and cook for a few minutes Add the rest of the ingredients and stir over a gentle heat for 5 minutes If you are using skins, these can now be filled and sealed with two knots. The puddings can then be poached in barely simmering water for 5 - 10 minutes. Splitting is common, to avoid this prick the puddings with a needle and cook on the lowest possible simmer (better to cook them very, very slowly then to lose them). Any pudding which floats to the top should also be pricked, they are cooked when brown liquid comes out. They can then be drained and kept in a fridge for 1 - 2 weeks
An easier method is to bake the pudding in an ovenproof container, and cook in a bain marie (by standing the tin in a larger tin half filled with water) in a low oven (160 degree or gas mark 2) for 1 - 2 hours until the mixture is firm to the touch Make sure that the mixture has started to thicken and coat your stirring spoon (as with a custard) before pouring into the container and stir well first (this should ensure that the ingredients are evenly mixed)
You can then cut slices and fry or bake
Try it - you might be converted!
Last edited by a moderator:
Lady_Railfan
House Mother, Cheerleader
I might TRY it some day, but don't EVER ask me to COOK it!
rhoward
S.L.O.&W. Trainman
Lady_Railfan said:
My grandmother would cook stuff like that, she just wouldn't eat it!
I grew up on a farm and every time we had a cow slaughtered, My dad would bring home the heart and the tongue (never brought home the kidneys, said he had his fill of steak and kidney pie as a lad.) and my grandma would cook them up for us. She would cook the tongue but would never eat it. We used to stuff the heart like a chicken and roast that. Gooooood! I would gross out my friends when they came to our house by haveing a tongue sandwich or a slice of pickled heart or tongue.
Bill Tidler Jr.
Retired N&W/NS Signalman
Good morning ! from Indiana.
leghome
Maytag "Danged Agitator"
Thanks for not doing the pastries today Bill. My Doctor wants me to lose another 10 pounds but I owuld like to lose close to twenty. The Doc I had 15 years ago wanted me to get down to 170 but Glendia told me I would look like death warmed over. I have to agree with that 2000 lbs on a 5'10" bocy looks so much better. So back on the appetite suppresant and also need to restart the gym workouts three times a week. That is going to be the hardest part as i have gotten out of the habit of working out.
PS: got a call fromt he Doc's office around 12:30 and they told me I have to start getting daily shots. Not Sugar yet but pretty danged close. I go to the office some time next week for a class on how to stick myself and for my prescription and pamphlets and other related parafanailia.
PS: got a call fromt he Doc's office around 12:30 and they told me I have to start getting daily shots. Not Sugar yet but pretty danged close. I go to the office some time next week for a class on how to stick myself and for my prescription and pamphlets and other related parafanailia.
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PNKFLOYD
Mikey
Good Morning Bill, the coffee sure looks good.
Hope y'all have a great day!
I just put in the last of the railroad themed "Fun Fare" stories and I'm going to miss the responses where they had a special meaning for some people.
Well, I'm a big boy and I'll get over it.
Think I'll go look for another book that has clean, family-oriented stories that I can share.
Hope y'all have a great day!
I just put in the last of the railroad themed "Fun Fare" stories and I'm going to miss the responses where they had a special meaning for some people.
Well, I'm a big boy and I'll get over it.
Think I'll go look for another book that has clean, family-oriented stories that I can share.
Steve B
Firefighter
Claudia Yep it's a messy job mixing the stuff up, you end up looking like an axe murderer,
Ray My gran used to do stuff like that which made me feel a bit,,,unwell at times. As for freeking out friends i once caught a very big skate on holiday and it would not fit on the worktop in the holiday cabin so i had to do it in the bath with the sharpest knife which would not even cut butter, it took ages to fillet it, then bang on cue came the mates who thought i'd cut our friend Chris up in the bath tub,,, they went very green but they all had the fish for supper. you can have a laugh at times
Ray My gran used to do stuff like that which made me feel a bit,,,unwell at times. As for freeking out friends i once caught a very big skate on holiday and it would not fit on the worktop in the holiday cabin so i had to do it in the bath with the sharpest knife which would not even cut butter, it took ages to fillet it, then bang on cue came the mates who thought i'd cut our friend Chris up in the bath tub,,, they went very green but they all had the fish for supper. you can have a laugh at times
Bill Tidler Jr.
Retired N&W/NS Signalman
Good morning ! from Indiana.
06-01-06
06-01-06
Good Morning Indiana! It's another hot and humid one here in Toronto today. Not as hot as yesterday. We actually had a Tornado warning! We rarely have those here.
I ran some trains on the layout last night. I wanted to test the pulling power of my RS-3 on the new, "flat" layout. I was able to pull 27 cars without slippage, and discovered that my layout isn't as flat as I thought it was. Seems there's a small up hill section on the east end of my "J" shaped dog-bone. I added two more cars and that was all she wrote! Nice little puller though. Now I have to get her converted to DCC.
Give me the morning paper and a steaming cup-o-joe, black, please Flo.
Trevor
I ran some trains on the layout last night. I wanted to test the pulling power of my RS-3 on the new, "flat" layout. I was able to pull 27 cars without slippage, and discovered that my layout isn't as flat as I thought it was. Seems there's a small up hill section on the east end of my "J" shaped dog-bone. I added two more cars and that was all she wrote! Nice little puller though. Now I have to get her converted to DCC.
Give me the morning paper and a steaming cup-o-joe, black, please Flo.
Trevor
rhoward
S.L.O.&W. Trainman
Mornin' Bill!
Trevor, 27 cars ain't bad though..... I lived through a tornado in western, NY when I lived there 25 years ago. My family was living in a mobile home on a private lot. We were in Batavia when it hit. Tore out some brand new homes, overturned cars, trailers, and tore huge trees into splinters. As we went home driving through 4 inches of hailstones on the ground and seeing the devestation, we didn't expect that our home would be there. Fields across the road from the home were ruined. Our mobile home was untouched. Didn't even tip over the lawn chairs on the patio. Neighbors said it came right at it and swerved at the last moment and went a few hundred yards south of where we lived. Our dog was terrified of storms from then on. The weather people said it was not actually a tornado but a "blowdown" where two storms collide creating 300 mile an hour winds. By the patterns in the fields, I still think it spawned some tornados that day. Scarry!!!!
I'll have a dark roast cup of Java this morning. Maybe a muffin.
Been trying to get the fence in for the garden. Gotta keep the rabbits out! If I get it done, it will be the first time in 4 years that I have been able to have my vegetable garden. Family pressures with my mom didn't leave enough time to put one in the last few years.
Trevor, 27 cars ain't bad though..... I lived through a tornado in western, NY when I lived there 25 years ago. My family was living in a mobile home on a private lot. We were in Batavia when it hit. Tore out some brand new homes, overturned cars, trailers, and tore huge trees into splinters. As we went home driving through 4 inches of hailstones on the ground and seeing the devestation, we didn't expect that our home would be there. Fields across the road from the home were ruined. Our mobile home was untouched. Didn't even tip over the lawn chairs on the patio. Neighbors said it came right at it and swerved at the last moment and went a few hundred yards south of where we lived. Our dog was terrified of storms from then on. The weather people said it was not actually a tornado but a "blowdown" where two storms collide creating 300 mile an hour winds. By the patterns in the fields, I still think it spawned some tornados that day. Scarry!!!!
I'll have a dark roast cup of Java this morning. Maybe a muffin.
Been trying to get the fence in for the garden. Gotta keep the rabbits out! If I get it done, it will be the first time in 4 years that I have been able to have my vegetable garden. Family pressures with my mom didn't leave enough time to put one in the last few years.
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