home made cow heal pie - Page 6

jaysay · 09-10-2011, 10:16

Quote:

Originally Posted by Margaret Pilkington

Well John, you know that they say friends make the worst enemies because they know where the punch hurts the most.

My weak spots mi wallet Margaret

Bob Dobson · 09-10-2011, 11:59

I knew I could get away with it with you. I wouldn't try it out on either of the Margarets.
I did think of bringing the word 'brains' into it but decided to limit myself. I didn't want to say anything offal about you. bee

mobertol · 09-10-2011, 13:58

Quote:

Originally Posted by Margaret Pilkington

I do make a mean Sherry trifle(no jelly...that is for children...and I make my own vanilla custard with eggs milk and cream))

Now you're talking -I don't actually have a sweet tooth -cheese is my downfall- but I can't resist a proper Sherry Trifle, yours sounds very much like the one my Grandmother used to make for special occasions!

annesingleton · 09-10-2011, 17:00

Quote:

Originally Posted by oldfashioned

Maybe all of you should start to learn the English language & how to spell, before you try dangerous things like cooking with knives and flames?

or, try this, you might understand it better ...

maibe awll of u shud start to lurn the english langwage & how to spell,b4 u tri dangerouse things liyk cooking with knifes and flayms?

What a very rude person you are! I've really enjoyed reading this thread though, and I can remember my grandma making cow heel pie, I've made it once under her supervision when my children who are all now very grown up were small, it involves cooking the cow heel with braised steak and then removing it before serving, makes a really thick gravy. Also Margaret Pilkington has mentioned some old recipes, she's said before that we may be of a similar age and I would say we most definitely are. I'm currently in the process of writing down all the old recipes I've got for my children and grandchildren because I don't want them to get lost. When my daughter left home eleven years ago I gave her my "Grannie Annie's book of delicious home made recipes", consisting basically of all the food she'd eaten whilst growing upand how to cook it - she still has it but it's now extremely tatty!

Margaret Pilkington · 09-10-2011, 17:16

Today I have made a roast of Belly Pork....the crackling was crisp and golden.
I took the meat out to rest mid afternoon and the juices just ozzed out...... they set into a golden brown jelly.......I have saved this for my toast in the morning.......it will be lovely. I made my home made stuffing, and because I had some chives that were looking just a bit sad...I snipped them and put them in my stuffing too.

I don't really work from recipes, all the cooking I learned was by watching my Grandma.
They are all good plain 'stick to you ribs' foods.

Though I can make a very passable chicken and mushroom risotto.

annesingleton · 09-10-2011, 17:35

Quote:

Originally Posted by Margaret Pilkington

Today I have made a roast of Belly Pork....the crackling was crisp and golden.
I took the meat out to rest mid afternoon and the juices just ozzed out...... they set into a golden brown jelly.......I have saved this for my toast in the morning.......it will be lovely. I made my home made stuffing, and because I had some chives that were looking just a bit sad...I snipped them and put them in my stuffing too.

I don't really work from recipes, all the cooking I learned was by watching my Grandma.
They are all good plain 'stick to you ribs' foods.

Though I can make a very passable chicken and mushroom risotto.

That sounds delicious! I was also taught to cook by my mum and my grandma, but I do have a soft spot for Jamie Oliver!
I had a lovely lunch today at the Spread Eagle at Sawley, but I think I might be going a bit off thread here.

Margaret Pilkington · 09-10-2011, 17:41

I should have said the juices just oozed out....this is just in case that uncouth gentleman thinks I need to learn to spell, and learn English.

mobertol · 10-10-2011, 12:54

Quote:

Originally Posted by annesingleton

That sounds delicious! I was also taught to cook by my mum and my grandma, but I do have a soft spot for Jamie Oliver!
I had a lovely lunch today at the Spread Eagle at Sawley, but I think I might be going a bit off thread here.

I am a self taught cook -never got a look in at home as my sister was at catering college and had to practise. Was given Delia Smith's original cookery course back in the 80's and still have it -it's like a bible to me and the recipes always work. I can also remember that my mum used to have a cookery book by Margueritte Pattern(?) or a name something like that. I mainly cook Italian though having lived here for 25 yrs.

Jamie has been a great success on TV and is much appreciated by my boys as he makes cooking look dynamic and trendy -but to me he swathes everything in tuns of Olive oil -with his slugs and glugs while doing the recipes and adding it again at the end! I wonder if he's getting something from the olive oil industry as a sort of ambassador at times....He's also way over the top with the amount of herbs he uses.

I love Rick Stein (with his food hero's) and especially his fish dishes.

emamum · 10-10-2011, 13:42

Quote:

Originally Posted by mobertol

I am a self taught cook -never got a look in at home as my sister was at catering college and had to practise. Was given Delia Smith's original cookery course back in the 80's and still have it -it's like a bible to me and the recipes always work. I can also remember that my mum used to have a cookery book by Margueritte Pattern(?) or a name something like that. I mainly cook Italian though having lived here for 25 yrs.

Jamie has been a great success on TV and is much appreciated by my boys as he makes cooking look dynamic and trendy -but to me he swathes everything in tuns of Olive oil -with his slugs and glugs while doing the recipes and adding it again at the end! I wonder if he's getting something from the olive oil industry as a sort of ambassador at times....He's also way over the top with the amount of herbs he uses.

I love Rick Stein (with his food hero's) and especially his fish dishes.

ive got the jamie olivers 30 min meals and they are pretty good, although not always very family friendly so i swap annd change when i do use it, ive got delia smith how to cook' aswell as nigella lawsons 'kitchen'.... i have a few cookery books now, i like to pick them up in charity shops and car boots and ive learnt to cook from them,im a pretty good cook, if i do say so myself, i manage to keep my family well fed cooking from scratch

Michael1954 · 10-10-2011, 13:53

You lot are making me hungry! Can I come for tea?

mobertol · 10-10-2011, 15:25

Sure Michael -it's posh fish'n'chips tonight (homemade) chez Bertolotti followed by a spongecake with fresh cream and raspberries -my birthday tea- all welcome! Plenty of bubbly too -Italian Franciacorta not french rubbish!

(Posh means goujons of cod and giant prawns in batter with Tartare sauce -home-made also!)

I may not be able to eat much though as I've just got back from a traumatic session at the dentists...