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Post by guillaume on Jun 2, 2008 11:10:14 GMT
We need the presence of the moderator urgently ! and daily !
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Post by Alaisdir Ua Séaghdha on Jun 3, 2008 13:02:52 GMT
Forget the spam and the crubeens - there is a possibility of discussing both 'Cork & Ross' and 'Cloyne' in the 'diocese by diocese' page.
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Post by molagga on Jun 3, 2008 14:45:39 GMT
Forget the spam and the crubeens - there is a possibility of discussing both 'Cork & Ross' and 'Cloyne' in the 'diocese by diocese' page. Odd that! From the number of hits, it seems the public is more interested in spam and Macroom crubeens than the rather high and dry atmosphere of the paeleo-historical approach. Next, we will have a delicious recipe for toad-in-the-hole.
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Post by molagga on Jun 4, 2008 10:45:10 GMT
Specially for Alaisdir a delicious recipe for traditional toad-in-the-hole:
Toad In The Hole Recipe with Herby Sausages, Yorkshire Pudding & Dripping. INGREDIENTS 2 Eggs 4 oz (125g) Plain Flour 1/4 Pint (150ml) Milk 1/4 Pint (150ml) Cold Water Salt & Pepper 6 Good Quality Herby Sausages of your choosing 2 tbsp Lard or Dripping or Cooking Oil*
METHOD On a low heat cook the Sausages in a frying pan on all sides until nicely browned and sticky. Do not prick the skins! Allow to cool. **
Using a food processor or electric hand whisk blend the eggs, milk, water, flour with the salt & pepper together until smooth.
(If you don't have a blender then these instructions should help avoid lumpiness : crack open the eggs into a cup and mix well. Add the milk and water together in a jug. Sieve the flour into a large bowl and season with a sprinkling of salt & pepper. Pour the eggs into this and stir together well with a fork. Gradually pour in the milk and water and stir until you have a stiff batter. Beat or whisk well until you have no lumps.)
Either way, allow to rest for half an hour.
Slip the lard or oil into a deep sided baking tin and place just this in the oven. Allow to heat up until visible smoking. Quickly, but carefully, take out and rest on the top of the oven. Pour in the Batter mixture. Then add the Sausages, parallel to each other, the length of the tin. Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy. Serve with a Gravy of your choosing.
Serves 2 or 3 as a Main Meal.
NOTES * Not the healthiest of ingredients, but lard does have a higher smoking point than vegetable oil. This is important if you want a successful puffed up crispy Yorkshire Pudding. The hotter the fat is when the batter first hits it the better the end result. Once in a while won't hurt, but alternatively use vegetable, groundnut or sunflower oil, but not olive.
** The lower the heat and longer you cook any Sausages - say for around 40 minutes on a really low flame - the tastier and succulent they will be!
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Post by Alaisdir Ua Séaghdha on Jun 4, 2008 13:01:03 GMT
And what might this have to do with TLM in the Cork area?
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Post by molagga on Jun 4, 2008 14:19:47 GMT
And what might this have to do with TLM in the Cork area? Because, Alaistir, it is a great help to further aeolian activity!!
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Post by molagga on Jun 4, 2008 17:51:37 GMT
And what might this have to do with TLM in the Cork area? Because, Alaistir, it is a great help to further aeolian activity!! The proof of the pudding is in the eating! ie.youtube.com/watch?v=VoOB4qcFZmI
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Post by Alaisdir Ua Séaghdha on Jun 4, 2008 20:31:29 GMT
So Molagga has moved from grammar and logic to cookery...still nothing to do with the original topic of discussion. Meanwhile there are Masses in both the Cork and Cloyne dioceses over the weekend - the first Saturday in the city...and a Mass in Macroom on Friday evening. See www.latinmassireland.org
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Post by molagga on Jun 4, 2008 21:34:26 GMT
So Molagga has moved from grammar and logic to cookery...still nothing to do with the original topic of discussion. Meanwhile there are Masses in both the Cork and Cloyne dioceses over the weekend - the first Saturday in the city...and a Mass in Macroom on Friday evening. See www.latinmassireland.orgGood news at last! If somewhat by default, but, encouraging nevertheless.
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Post by molagga on Jun 4, 2008 21:56:13 GMT
So Molagga has moved from grammar and logic to cookery...still nothing to do with the original topic of discussion. Poor Alaistdir was not up to the grammar and the spellings. We had to find a simpler subject. He made a splendid job of the toad-in-the-hole.
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Post by Alaisdir Ua Séaghdha on Jun 9, 2008 11:35:33 GMT
I don't believe Molagga's waffles, crubeens or toad-in-the-hole will achieve any new traditional Mass in any of the dioceses with territory in Cork.
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Post by molagga on Jun 10, 2008 20:52:04 GMT
I don't believe Molagga's waffles, crubeens or toad-in-the-hole will achieve any new traditional Mass in any of the dioceses with territory in Cork. Alaistdir, you had no permission to leave the cookery kitchen during the teacher's absence. Please return there and start practicing your toad-in-in-the-hole recipe.
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Post by molagga on Jun 12, 2008 15:26:29 GMT
Alaistdir!
Please prepare yourself for the next cookery lesson - a delicious little soup calculated to keep away all the colds and sneezes during the Winter months.
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Post by molagga on Jun 12, 2008 21:45:10 GMT
Now Alaistdir, you have wasted enough cibertime. Back to the cookery kitchen where you can be employed in more useful occupational therapy.
And so, to our delicious soup: What else but Mutton Broth made on, what else, but a brass neck:
Mutton Broth It is a good idea to make this broth a day in advance. The fat that rises to the surface will solidify and can easily be removed.
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2 lb neck of mutton 6 cups water 2 tbsp pearl barley 1 large onion 1 medium turnip 2 large carrots 1/2 small white cabbage (serves six)
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Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Rinse the barley and add to the pan. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the soup. Bring back to the boil and simmer for another hour. Remove the mutton and separate the meat from any bones, fat or gristle. Chop the meat and return to the soup. Allow to cool and remove fat. Reheat and serve.
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Post by molagga on Jun 13, 2008 22:17:43 GMT
Just in case the previous soup was a bit difficult to make, here is another delicious little number for Alaistdir to try out: Cock-a-Leekie Soup Ingredients 2-3Lb Boiling Fowl(1 to 1-1/2 kg) 3 qt Water (3 Litres) 2 Medium Onions, finely chopped Bay Leaf, Sprig of Thyme and some Parsley Stalks Salt and freshly ground Black Pepper 1-1/4 lbs Leeks, finely chopped (625 g) 2 oz Long Grain Rice (50g) Garnish: Chopped Parsley 2 ozs Prunes cut into strips Put the fowl into the water, bring to the boil and skim. Add the herbs, tied together, salt, pepper, onions and only the white part of the leeks. Simmer for 1-1/2 to 2 hours or until the meat is tender. Add the rice half an hour before the end of the cooking time. Remove the bird and leave to cool slightly. Add the green of the leek and cook for another few minutes. When the bird is cool, remove some of the flesh and chop up roughly. Return to the soup and heat through. Check seasoning, remove herbs and serve.
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