PeterL wrote:

Sounds like Tasmania, where I will eventually move to.

Somewhere around the Strahan (sounds like Strawn)
area.

http://tinyurl.com/vs4l4

We spent a week in Tasmania a few years ago and loved it. In addition
to the Gordon River and associated fun there are fantastic sand dunes
not that far out of Strahan. Taz is fun to drive around in part
because the geography/geology/ecology can change dramatically twice or
more on one day trip. Many people have personality characteristics
reminiscent of Alaskans -- proudly independent and highly aware of
their natural surroundings. -aem

"Bob (this one)" wrote in message
...
Ophelia wrote:
"Bob (this one)" wrote in message
...
PeterL wrote:
Ravenlynne wrote in news:dmCfh.77431$W66.19664
@newsfe15.lga:

This is my first attempt at the NYT no knead bread recipe. I started
yesterday at noon with the exact recipe. At 9 am this morning I
started the dough on it's 2nd rise.

*Two* days to make one loaf???!!!
I'd rather do a light knead and get the job done ASAP :-)
Chacun a son dough (sorta).

LOL

Thanks.

When you get a minute, explain that to PeterL...

Oh dear

Ophelia wrote:
WEll I will leave it to Bruce to tell you except to say they are the most
mouth watering pastry filled with almonds and eggs and.....................
Ohhhhh delicious things)

Bakewell in Derbyshire is home to the Bakewell Pudding. Allegedly first
made by mistake in the mid 19th century when a cook in the Rutland Hotel
got confused when making a jam tart by putting the fruit straight onto
the pastry base of a tart, rather than on the top of the butter, egg and
sugar 'filling'. Several shops in the village claim that they sell the
"only original version" from a "secret recipe" handed down from
generation to generation etc.

Ingredients
8oz butter
1 egg and 7 egg yolks
5oz castor sugar
1oz ground almonds
Strawberry (or raspberry) jam

Method
Line oval pie dish or plate at least one and a half inches deep with
puff pastry and spread thickly with the jam. Melt the butter in a double
saucepan or a basin over simmering water adding the eggs and sugar. Stir
until a custard is formed, add the almonds and pour it into the pastry.
Cook in an oven at 180ºC for 45 minutes turning the heat down after 20
minutes or so.

There are lots of other, very similar recipes, available on the internet.
Bakewell, along with many other Derbyshire villages, also has a
traditional annual "well dressing" or "well flowering" - see photograph
at http://www.derbyshire-photographs.co.uk/bakewell210026.html
--
Bruce Fletcher
Stronsay, Orkney
www.stronsay.co.uk/claremont
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"

"Bruce" wrote in message
...
Ophelia wrote:
WEll I will leave it to Bruce to tell you except to say they are the most
mouth watering pastry filled with almonds and eggs
and..................... Ohhhhh delicious things)

Bakewell in Derbyshire is home to the Bakewell Pudding. Allegedly first
made by mistake in the mid 19th century when a cook in the Rutland Hotel
got confused when making a jam tart by putting the fruit straight onto the
pastry base of a tart, rather than on the top of the butter, egg and sugar
'filling'. Several shops in the village claim that they sell the "only
original version" from a "secret recipe" handed down from generation to
generation etc.

Ingredients
8oz butter
1 egg and 7 egg yolks
5oz castor sugar
1oz ground almonds
Strawberry (or raspberry) jam

Method
Line oval pie dish or plate at least one and a half inches deep with puff
pastry and spread thickly with the jam. Melt the butter in a double
saucepan or a basin over simmering water adding the eggs and sugar. Stir
until a custard is formed, add the almonds and pour it into the pastry.
Cook in an oven at 180ºC for 45 minutes turning the heat down after 20
minutes or so.

There are lots of other, very similar recipes, available on the internet.
Bakewell, along with many other Derbyshire villages, also has a
traditional annual "well dressing" or "well flowering" - see photograph at
http://www.derbyshire-photographs.co.uk/bakewell210026.html


Oh I loved to visit those) It is time I was going back to visit)

Bruce wrote:
Ophelia wrote:
WEll I will leave it to Bruce to tell you except to say they are the
most mouth watering pastry filled with almonds and eggs
and..................... Ohhhhh delicious things)

Bakewell in Derbyshire is home to the Bakewell Pudding. Allegedly first
made by mistake in the mid 19th century when a cook in the Rutland Hotel
got confused when making a jam tart by putting the fruit straight onto
the pastry base of a tart, rather than on the top of the butter, egg and
sugar 'filling'. Several shops in the village claim that they sell the
"only original version" from a "secret recipe" handed down from
generation to generation etc.

Ingredients
8oz butter
1 egg and 7 egg yolks
5oz castor sugar
1oz ground almonds
Strawberry (or raspberry) jam

Method
Line oval pie dish or plate at least one and a half inches deep with
puff pastry and spread thickly with the jam. Melt the butter in a double
saucepan or a basin over simmering water adding the eggs and sugar. Stir
until a custard is formed, add the almonds and pour it into the pastry.
Cook in an oven at 180ºC for 45 minutes turning the heat down after 20
minutes or so.

There are lots of other, very similar recipes, available on the internet.
Bakewell, along with many other Derbyshire villages, also has a
traditional annual "well dressing" or "well flowering" - see photograph
at http://www.derbyshire-photographs.co.uk/bakewell210026.html

That sounds GOOD.

--
"let he who hath never worn stone-washed jeans, cast the first stone."
- The Dresden Files

In article ,
Bruce wrote:

Mary Fisher wrote:
"Bruce" wrote in message
...
Dave Bell wrote:
On Wed, 13 Dec 2006, PeterL wrote:

[Slipping into Aussie Ocker mode.....}


Bonzer cobber!!!!
Hmm - is that close to fair dinkum tucker?
Not quite. Possibly "I say, jolly good show chaps!" g

In ORKNEY???

Mary

I'm living in Orkney but not an native-born Orcadian g

Oh, an "incomer".

And if I used the vernacular of the village in which I was raised 50
years ago I'd probably say something like "Eeh bah gum lad, yon's reet
grand tha' knows"

Yorkshire?

Miche (Kiwi)

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Miche wrote:
In article ,
Bruce wrote:
And if I used the vernacular of the village in which I was raised 50
years ago I'd probably say something like "Eeh bah gum lad, yon's reet
grand tha' knows"

Yorkshire?

Derbyshire - the gritty, Dark Peak bit, NOT the posh tourist-ridden
White Peak area g
--
Bruce Fletcher
Stronsay, Orkney
www.stronsay.co.uk/claremont
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"

"Bruce" wrote in message
news
Miche wrote:
In article ,
Bruce wrote:
And if I used the vernacular of the village in which I was raised 50
years ago I'd probably say something like "Eeh bah gum lad, yon's reet
grand tha' knows"

Yorkshire?

Derbyshire - the gritty, Dark Peak bit, NOT the posh tourist-ridden White
Peak area g

Show off G

Ophelia wrote:
"Bruce" wrote in message
news
Miche wrote:
In article ,
Bruce wrote:
And if I used the vernacular of the village in which I was raised 50
years ago I'd probably say something like "Eeh bah gum lad, yon's reet
grand tha' knows"
Yorkshire?
Derbyshire - the gritty, Dark Peak bit, NOT the posh tourist-ridden White
Peak area g

Show off G


If you've got it, flaunt it! ;-)
--
Bruce Fletcher
Stronsay, Orkney
www.stronsay.co.uk/claremont
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"

"Bruce" wrote in message
...
Ophelia wrote:
"Bruce" wrote in message
news
Miche wrote:
In article ,
Bruce wrote:
And if I used the vernacular of the village in which I was raised 50
years ago I'd probably say something like "Eeh bah gum lad, yon's reet
grand tha' knows"
Yorkshire?
Derbyshire - the gritty, Dark Peak bit, NOT the posh tourist-ridden
White Peak area g

Show off G


If you've got it, flaunt it! ;-)

Woohooo boy)) You GO!!!!!!!!!!!!!!!!!!!

Now, about that Bakewell Pud stash........................

Ophelia wrote:
Woohooo boy)) You GO!!!!!!!!!!!!!!!!!!!
Now, about that Bakewell Pud stash........................

Mmm, Bakewell Pudding. And Derbyshire Oatcakes. Not to mention Scottish
delicacies such as Cullen Skink, Clapshot, Cloutie Dumplings, Cranachan,
Bridies, Arbroath Toasties, Bannocks, Partan Bree, Stovies and, of
course, Haggis . Probably yet more reasons why, according to my weight,
I should be at least a foot taller than my present 6' 3"
--
Bruce Fletcher
Stronsay, Orkney
www.stronsay.co.uk/claremont
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"

"Bruce" wrote in message
...
Ophelia wrote:
Woohooo boy)) You GO!!!!!!!!!!!!!!!!!!!
Now, about that Bakewell Pud stash........................

Mmm, Bakewell Pudding. And Derbyshire Oatcakes. Not to mention Scottish
delicacies such as Cullen Skink, Clapshot, Cloutie Dumplings, Cranachan,
Bridies, Arbroath Toasties, Bannocks, Partan Bree, Stovies and, of course,
Haggis . Probably yet more reasons why, according to my weight, I should
be at least a foot taller than my present 6' 3"

Hehe IKWYM I rarely make any of those any more, for that very reason)

"Bob (this one)" wrote in news:12o5n5pp8pmcjf3
@corp.supernews.com:



No. It was 'no knead bread'........ which is what damper is.

Peter, the differences between a baking powder bread and a
yeast bread are large.


It is *bread* that you don't have to knead. Whether or not it uses
baking powder or yeast is for the pedants.


That you seem to be unable to
recognize them means you would do better to discuss
Australian slang and the Southern Cross while the rest of us
talk about food.


Bit of a pompous ass, aren't you?
So who died and made you NetCop/BreadCop?



Bran muffins are "no-knead bread" too.
Exactly the same, right?


Stop trying to be a dipshit.

Damper is a 'no-knead' *bread*.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"aem" wrote in news:1166204533.234258.69420@
80g2000cwy.googlegroups.com:

PeterL wrote:

Sounds like Tasmania, where I will eventually move to.

Somewhere around the Strahan (sounds like Strawn)
area.

http://tinyurl.com/vs4l4

We spent a week in Tasmania a few years ago and loved it. In addition
to the Gordon River and associated fun there are fantastic sand dunes
not that far out of Strahan. Taz is fun to drive around in part
because the geography/geology/ecology can change dramatically twice or
more on one day trip.


Yep, 2 hours from top to bottom, and from side to side, and the changes
are very striking.

I'm looking forward to the great range of local produce, the fishing
(both salt and freashwater) and the peace and quiet :-)


Many people have personality characteristics
reminiscent of Alaskans -- proudly independent and highly aware of
their natural surroundings. -aem


Being compared to Alaskans?? I don't know if that's a good or bad
thing!!



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Ravenlynne wrote in
:




Japan too...slang. The first phrase I learned in Japanese was "Papa
wa dadi desu ka." (Who's your daddy)...I hung around too many
firefighters.



That can *only* be a good thing ;-P

But thanks for that phrase, I'm going to have to introduce it to the
Station House here :-)

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml