Not really on topic
 

Hi
In the unlikely event that anyone was wondering what had happened to
me after me recent re-appearance. I've been working flat out on part
of my website. I've now put on line just about all the recipes that I
serve here more or less regularly. That wasn't hard. What WAS a PITA
was translating them all into French. Anyway, it's finished for the
moment, though if anyone finds any bad mistakes, I'd be grateful if
they'd tell me.

One quick word also off topic, more or less. Like everyone here, I've
been horrified by the news from Victoria in Australia. Jacquie & I
have really felt for all our friends from the region and for the
people who have lost everything.
--
All the best
Fatty from Forges

Not really on topic
 

"IanH" wrote .........
>
> In the unlikely event that anyone was wondering what had happened to
> me after me recent re-appearance. I've been working flat out on part
> of my website. I've now put on line just about all the recipes that I
> serve here more or less regularly. That wasn't hard. What WAS a PITA
> was translating them all into French. Anyway, it's finished for the
> moment, though if anyone finds any bad mistakes, I'd be grateful if
> they'd tell me.
>


Hi Ian - I had a quick look at your expanded website - congratulations -
what a herculean effort!

I am definitely going to make your Coq Au Vin (The real thing), and the
Tarte Tartin "Souvigne" and the Clafoutis (Limousin) - Cherry "Toad in the
Hole" - and....and......and............



> One quick word also off topic, more or less. Like everyone here, I've
> been horrified by the news from Victoria in Australia. Jacquie & I
> have really felt for all our friends from the region and for the
> people who have lost everything.


I heard from Matt Spooner (Swooper) up there in the Dandenongs. That area
was spared - this time.

Here is a news item in respect to the Yarra Yalley.

http://news.theage.com.au/breaking-n...0212-85te.html

Again, they were very, very lucky.

I hear it has been a little "cool" in your parts.

Regards

st.helier

Not really on topic
 

On Feb 15, 5:35*pm, IanH > wrote:
> Hi
> In the unlikely event that anyone was wondering what had happened to
> me after me recent re-appearance. I've been working flat out on part
> of my website. I've now put on line just about all the recipes that I
> serve here more or less regularly. That wasn't hard. What WAS a PITA
> was translating them all into French. Anyway, it's finished for the
> moment, though if anyone finds any bad mistakes, I'd be grateful if
> they'd tell me.
>
> One quick word also off topic, more or less. Like everyone here, I've
> been horrified by the news from Victoria in Australia. Jacquie & I
> have really felt for all our friends from the region and for the
> people who have lost everything.

I do not think anyone would crucify you if you put a link to your site
in your signature even though it may have some business content :-).
But perhaps, on Usenet, it would attract more spam than you would like.

Not really on topic
 

On Sun, 15 Feb 2009 21:57:12 -0800 (PST), cwdjrxyz
> wrote:

>> I've now put on line just about all the recipes that I serve here more or less regularly.

>I do not think anyone would crucify you if you put a link to your site
>in your signature even though it may have some business content :-)

Grin! However, it would also be entirely off topic for afw. It's a
difficult one. You know my feeling about abusing these NGs for
business. I can hardly take an aggressive stance on this if I do it
myself, though if this were a food NG, I'd have no hesitation.

>But perhaps, on Usenet, it would attract more spam than you would like.
Hmm.. I already get that, thanks to several years posting with my real
email address "showing". I'm even getting spam now on my business
address, because for about 6 years I didn't know how to show it on my
website while protecting myself against spambots.

Very kind suggestion all the same.
--
All the best
Fatty from Forges

Not really on topic
 

"cwdjrxyz" > skrev i melding
...
>I do not think anyone would crucify you if you put a link to your site
>in your signature even though it may have some business content :-).

Not my business, of course, and then I may state the link, perhaps?

pagesperso-orangexxxfryyysouvigneyyyhomeukxxxhtm#Top

The xxx are to be replaced with dots '.' and yyy with slashes '/' - and then
Ian should not be bothered with spams, I hope :-)

Anders

Not really on topic
 

Wotcha mate,

On Mon, 16 Feb 2009 15:32:16 +1300, "st.helier"
> wrote:

>Hi Ian - I had a quick look at your expanded website - congratulations -
>what a herculean effort!
(BTW, (please forgive me the rest of you) I sent you an email about my
niece who's considering moving out to your part of the world shortly.
Did you get it, and if not could you drop me a line with your current
address? If you did.... could you answer the blurry thing!)

> Clafoutis (Limousin) - Cherry "Toad in the >Hole" - and....and......and............

I remember that - more by luck than judgement, when we made that for
you at home, it worked rather well.

As for the others, the thing to remember about Coq au vin is that it
was always designed to make something edible out of something barely
usable. Although it has a high reputation, it's really a peasant dish
invented out of poverty and meanness.

An elderly rooster who has beaten off the competition for a number of
years, is bloomin tough which is why it's important to use a wine with
high acidity like a PN, marinate for a while and then cook VERY
gently. The multiple heatings and coolings are designed to get the
flesh tender without encouraging ot to fall to threads.

The recipe made with an ordinary chicken needs huge adapting, or you
either get a sauce that's aggressively "winy" because it hasn't cooked
long enough or else you have meat that's fallen to a complete mush,
AND which is pretty tasteless, because the animal is simply too young
to have developed the level of flavour of an old cock!

Thanks very much, though, for the kind words.

>I heard from Matt Spooner (Swooper) up there in the Dandenongs. That area was spared - this time.
Yes, I saw something from him here too. From what I was told when we
visited the Blue Mountains, there's a real dilemma. These forest fires
aren't too serious if they take place often enough. The flora is
adapted to them, and some species can't even set seed until roasted.

The problem arises when the whole weight of "civilisation" is against
allowing them. Then what happens is that instead of being relatively
frequent minor affairs, nowadays they only really take hold under
exceptional circumstances, so they are relatively infrequent which
makes them much more violent and widespread, so they become a HUGE
menace.

>I hear it has been a little "cool" in your parts.

Cold enough to freeze the balls off a brass monkey.

Last night was a relatively balmy -6°C.

--
All the best
Fatty from Forges