Royal Navy grub

"Father Ignatius" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

A different recipe book, that covers this area, is
"Lobscouse and Spotted Dog: Which Is a Gastronomic
Companion to the Aubrey/Maturin Novels" by Grossman and
Grossman, foreword by Patrick O'Brian. "A scholarly
(though often hilarious) triumph of culinary anthopology."
(amazon.co.uk0393320944Open ↗)

Which we do no recall having seen Spotted [censored], not Boiled
Baby, nor owt such else, served cold.

A good book indeed! I have it and have read it more than
once or twice. But surely it is a "triumph of culinary"
history is it not? Anthropology ain't in it.

Charlie

Charles Gifford said:

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charles Gifford said:

Hee, hee! I'm sorry you got cold school puddings.
<grin> They used to

make a

Quoted message said:

Quoted message said:

very good figgy duff in the old dining room at the
Connaught when they

still

Quoted message said:

Quoted message said:

did traditional British dinning. That was pretty good
cold.

ROTFL! The Connaught has a larger budget per single
cover than most schools get per a dozen student meals.

Yes, and well worth the expense - if possible. Too bad the
new owner had to mess with the place. A great old
restaurant turned into a "modern dining experience". They
did not have "doggie bags" but if one asked, left over
pudding, or whatever, could magically appear in one's
room. The last time I checked, you could still get boiled
puddings at Dukes, Dorchester, and a couple of other hotel
dinning rooms as well as a few restaurants that specialize
in "traditional English (or British - ack!)" foods.

Most of them will. If they don't make it themselves, they
will send out for it. Simpson's is still rather well-known
for upmarket 'school dinner' cuisine.

Quoted message said:

Quoted message said:

Quoted message said:

I never said I liked it for preference. If it is a
good pudding it is

quite

Quoted message said:

Quoted message said:

edible cold.

Disagree of course 🙂

But of course! <grin>

Quoted message said:

Quoted message said:

Ugh... cold steamed puddings are just too leaden to be
eaten. That's why they are served hot.

For the most part I agree with you. Some steamed puddings
(not spotted [censored] or dog; not to mention boiled baby) are
light enough to eat well when cold. Some of the steamed
puddings cooked in pudding bowls are quite nice cold.

Cheers, Charlie

LOL I've yet to have any steamed pudding that tasted good
cold. But how else is a steamed pudding made but in a
pudding bowl? I was sorry to have to leave mine behind. They
were useful for other things as well.

"Lucretia Borgia" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Thanks for bringing back some old memories, methinks I
will actually go cross the pond and attend the reunion in
October.

Sheena

Thank you! Thanks for sharing your tales. I'm sure that
school food made a Woman out of you! <grin> I enjoyed your
post very much!

Charlie

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Most of them will. If they don't make it themselves, they
will send out for it. Simpson's is still rather well-known
for upmarket 'school dinner' cuisine.

Fewer than one might think!. Simpson's (and Rule's) makes me
start thinking of roast joints. Pudding is an afterthought
at the best. I prefer apple pie anyhow. No one makes better
apple pie than the English. Mmmm. Warm and slathered with
gobs of thick cream.

Quoted message said:

LOL I've yet to have any steamed pudding that tasted good
cold. But how else is a steamed pudding made but in a
pudding bowl? I was sorry to have to leave mine behind.
They were useful for other things as well.

Spotted [censored] and dogs and such like are usually cooked in
cloth. They can be cooked in a budding basin, but THESE are
better in cloth. Some boiled or steamed puddings are better
in pudding basins and these include the more cakey ones. I
find that the best basin-steamed puddings are the American
versions of British and Irish puddings. The most well known
of these is persimmon pudding. Here is a family recipe for
it. It is related to fig duff but is lighter than most and
adjusted to American likes - sweet and cakey. We serve it
with lemon sauce. Another case of food evolution.

STEAMED PERSIMMON PUDDING

Recipe by: Judy's Grandmother

1 cup persimmon pulp 1 cup sugar 2 tbs. butter 1 egg,
well beaten
1/2 tsp. salt
2/4 tsp. cinnamon 1 cup sifted flour 2 tsp. soda 1 cup milk

Remove stems from the persimmons and press them through a
ricer or sieve to obtain the pulp. Put these ingredients
together in order given. Pour mixture into a well greased
mold. Set inside a covered steamer and steam two hours.
Serve hot with any desired pudding sauce.

Charles Gifford said:

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Most of them will. If they don't make it themselves, they
will send out for it. Simpson's is still rather well-
known for upmarket 'school dinner' cuisine.

Fewer than one might think!. Simpson's (and Rule's) makes
me start thinking of roast joints. Pudding is an
afterthought at the best. I prefer apple pie anyhow. No one
makes better apple pie than the English. Mmmm. Warm and
slathered with gobs of thick cream.

Quoted message said:

LOL I've yet to have any steamed pudding that tasted good
cold. But how else is a steamed pudding made but in a
pudding bowl? I was sorry to have to leave mine behind.
They were useful for other things as well.

Spotted [censored] and dogs and such like are usually cooked in
cloth. They can be cooked in a budding basin, but THESE are
better in cloth. Some boiled or steamed puddings are better
in pudding basins and these include the more cakey ones. I
find that the best basin-steamed puddings are the American
versions of British and Irish puddings. The most well known
of these is persimmon pudding. Here is a family recipe for
it. It is related to fig duff but is lighter than most and
adjusted to American likes - sweet and cakey. We serve it
with lemon sauce. Another case of food evolution.

STEAMED PERSIMMON PUDDING

Recipe by: Judy's Grandmother

1 cup persimmon pulp 1 cup sugar 2 tbs. butter 1 egg,
well beaten
1/2 tsp. salt
1/4 tsp. cinnamon 1 cup sifted flour 2 tsp. soda 1 cup milk

Remove stems from the persimmons and press them through a
ricer or sieve to obtain the pulp. Put these ingredients
together in order given. Pour mixture into a well greased
mold. Set inside a covered steamer and steam two hours.
Serve hot with any desired pudding sauce.

You're absolutely right, ideally they are cooked in a
pudding cloth (I use an old damask large size dinner napkin)
but it can be done in a budding basin 🙂 heehee

Charles Gifford said:

1 cup persimmon pulp

Thanks for the recipe. What type persimmons are best for
this?

nb
--
Be considerate of others and trim your posts. Thank you.

Charles Gifford said:

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Most of them will. If they don't make it themselves,
they will send out for it. Simpson's is still rather well-
known for upmarket 'school dinner' cuisine.

Fewer than one might think!. Simpson's (and Rule's) makes
me start thinking of roast joints. Pudding is an
afterthought at the best.

Yes, but they all still do it. When one is paying well over
100 dollars for a relatively ordinary dinner, one gets to
eat the pudding of one's choice LOL!

I prefer apple pie

Quoted message said:

anyhow. No one makes better apple pie than the English.
Mmmm. Warm and slathered with gobs of thick cream.

You prefer English apple pie to Irish?? Horrors! The best
apple pie I've had has always been in Ireland. Had a really
memorable slab (and slab it was) of it as pudding after a
hefty meal in Cork. Waitress asked if I wanted cream or ice
cream, so I opted for cream. The slab came with cream *and*
freshly made real custard, which apparently was the default.

Quoted message said:

Quoted message said:

LOL I've yet to have any steamed pudding that tasted
good cold. But how else is a steamed pudding made but in
a pudding bowl? I was sorry to have to leave mine
behind. They were useful for other things as well.

Spotted [censored] and dogs and such like are usually cooked
in cloth.

That is the classic method, but nearly all the ones I've had
were done in a basin. It really is less work.

Quoted message said:

They can be cooked in a budding basin, but THESE are better
in cloth. Some boiled or steamed puddings are better in
pudding basins and these include the more cakey ones. I
find that the best basin-steamed puddings are the American
versions of British and Irish puddings. The most well known
of these is persimmon pudding. Here is a family recipe for
it. It is related to fig duff but is lighter than most and
adjusted to American likes - sweet and cakey. We serve it
with lemon sauce. Another case of food evolution.

That sounds very nice. Will have to wait until autumn for
the persimmons though.

Quoted message said:

STEAMED PERSIMMON PUDDING

Recipe by: Judy's Grandmother

1 cup persimmon pulp 1 cup sugar 2 tbs. butter 1 egg,
well beaten
1/2 tsp. salt
1/4 tsp. cinnamon 1 cup sifted flour 2 tsp. soda 1
cup milk

Remove stems from the persimmons and press them through a
ricer or sieve to obtain the pulp. Put these ingredients
together in order given. Pour mixture into a well greased
mold. Set inside a covered steamer and steam two hours.
Serve hot with any desired pudding sauce.

"Lucretia Borgia" <[email hidden]> wrote in
message
"]news:[email hidden]... <snip>

Quoted message said:

You're absolutely right, ideally they are cooked in a
pudding cloth (I use an old damask large size dinner
napkin) but it can be done in a budding basin 🙂 heehee

Oops. Spell check didn't help here! <giggle>

Charlie

"notbob" <[email hidden]> wrote in message
news:Rjosc.109509$xw3.6303196@attbi_s04...

Quoted message said:

Charles Gifford said:

1 cup persimmon pulp

Thanks for the recipe. What type persimmons are best
for this?

nb

I never remember the names. You want the ones that get soft
before eating. To make persimmon pudding, you need to let
them get very, very soft and slightly disgusting looking.
Then they are soooooo sweet!

Charlie

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

<snip>

Quoted message said:

You prefer English apple pie to Irish?? Horrors!

On the whole, yes. My statement does not mean the
"individual" best pies. But as a nation, yes. The best
apple pie I've ever eaten was at the Shelbourne dining room
in Dublin (with cream). 2nd (with ice cream), at a small
restaurant in Three Rivers, California which is long gone
as is the pie's creator and his recipe. 3rd, a small
restaurant in Braintree (with Cheddar) where I found
hospitality on a Sunday afternoon when I became famished
while driving from London to Cambridge. I was fed despite
the facts that I was neither a local nor did I make
reservations for Sunday dinner.

Quoted message said:

The best apple pie I've had has always been in Ireland.
Had a really memorable slab (and slab it was) of it as
pudding after a hefty meal in Cork. Waitress asked if I
wanted cream or ice cream, so I opted for cream. The slab
came with cream *and* freshly made real custard, which
apparently was the default.

Oh My!! That sounds scrumptious! I want some now!

Charlie

On Tue, 25 May 2004 17:00:39 -0600, Arri London <[email hidden]>

Quoted message said:

Charles Gifford said:

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

<snip>

Quoted message said:

You prefer English apple pie to Irish?? Horrors!

On the whole, yes. My statement does not mean the
"individual" best pies. But as a nation, yes. The best
apple pie I've ever eaten was at the Shelbourne dining
room in Dublin (with cream).

Aha! LOL! I know what you mean.

2nd (with ice cream), at a

Quoted message said:

small restaurant in Three Rivers, California which is
long gone as is the pie's creator and his recipe.

Never been to Three Rivers.

Quoted message said:

3rd, a small restaurant in Braintree (with Cheddar) where
I found hospitality on a Sunday afternoon when I became
famished while driving from London to Cambridge.

Surprised anything other than a pub was open in Braintree.

Quoted message said:

Quoted message said:

I was fed despite the facts that I was neither a local
nor did I make reservations for Sunday dinner.

That's typical I think. Never had any probs getting food on
Sundays in most places in the UK...even in the wilds of
Somerset.

Wilds of Somerset??? Why Coates comes up from Somerset,
where the coider apples grow.

Quoted message said:

Quoted message said:

Quoted message said:

The best apple pie I've had has always been in Ireland.
Had a really memorable slab (and slab it was) of it as
pudding after a hefty meal in Cork. Waitress asked if I
wanted cream or ice cream, so I opted for cream. The
slab came with cream *and* freshly made real custard,
which apparently was the default.

Oh My!! That sounds scrumptious! I want some now!

Charlie

LOL! So do I. The set meal was in a workingman's caff on
the river. Bowl of soup (not a tiny cup either) with bread,
big slab of fantastic boiled bacon with the usual superb
Irish potatoes and a pile of excellent cabbage and then the
hectare of apple pie. Tea that would strip paint of course.

All that for 4.95 (punts), just a few years ago. I hardly
felt like eating again until I got back to London two days
later LOL.

For good food the next time you are in Ireland, try
Kinsale. Touristy, but becoming a food haven with great
local fish.

On Wed, 26 May 2004 17:40:53 -0600, Arri London <[email hidden]>

Quoted message said:

Lucretia Borgia said:

Arri London said:

Charles Gifford wrote:
>
> "Arri London" <[email hidden]> wrote in message
> "]news:[email hidden]...
> >
> <snip>
>
> >
> > You prefer English apple pie to Irish?? Horrors!
>
> On the whole, yes. My statement does not mean the
> "individual" best pies. But as a nation, yes. The best
> apple pie I've ever eaten was at the Shelbourne dining
> room in Dublin (with cream).

Aha! LOL! I know what you mean.

2nd (with ice cream), at a
> small restaurant in Three Rivers, California which is
> long gone as is the pie's creator and his recipe.

Never been to Three Rivers.

>3rd, a small restaurant in Braintree (with Cheddar)
>where I found hospitality on a Sunday afternoon when I
>became famished while driving from London to Cambridge.

Surprised anything other than a pub was open in
Braintree.

Quoted message said:

Quoted message said:

Quoted message said:

> I was fed despite the facts that I was neither a local
> nor did I make reservations for Sunday dinner.

That's typical I think. Never had any probs getting food
on Sundays in most places in the UK...even in the wilds
of Somerset.

Wilds of Somerset??? Why Coates comes up from Somerset,
where the coider apples grow.

Had to live there for nearly a year because of work. I'm
not a rural person....However, there were certainly plenty
of windfall apples to be had on my cycle trips around. They
made good applesauce, with sugar in it to balance the
sourness. I was treated to some homemade scrumpy by a pub
landlord. It was black and opaque. He proudly said 'bet you
don't get that in London.' No, indeed. It would be banned
by most councils as a toxic substance LOL! Very interesting
flavour though.

Yes, I used to have a half pint of a similar substance in
The Anchor in South Brent, Devon. The world was wonderful,
until it came time to stand up and leave lol Flat of course,
pleasant to taste, deceptive and deadly.

I sometimes make my own cider here, but can't make it
anything like that. Actually I can't even get proper cooking
apples here which hurts, somehow no Bramley's is a sort of
half life.

Lucretia Borgia said:

Arri London said:

Charles Gifford said:

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...
>
<snip>

>
> You prefer English apple pie to Irish?? Horrors!

On the whole, yes. My statement does not mean the
"individual" best pies. But as a nation, yes. The best
apple pie I've ever eaten was at the Shelbourne dining
room in Dublin (with cream).

Aha! LOL! I know what you mean.

2nd (with ice cream), at a

Quoted message said:

small restaurant in Three Rivers, California which is
long gone as is the pie's creator and his recipe.

Never been to Three Rivers.

Quoted message said:

3rd, a small restaurant in Braintree (with Cheddar)
where I found hospitality on a Sunday afternoon when I
became famished while driving from London to Cambridge.

Surprised anything other than a pub was open in
Braintree.

Quoted message said:

Quoted message said:

Quoted message said:

I was fed despite the facts that I was neither a local
nor did I make reservations for Sunday dinner.

That's typical I think. Never had any probs getting food
on Sundays in most places in the UK...even in the wilds
of Somerset.

Wilds of Somerset??? Why Coates comes up from Somerset,
where the coider apples grow.

Had to live there for nearly a year because of work. I'm not
a rural person....However, there were certainly plenty of
windfall apples to be had on my cycle trips around. They
made good applesauce, with sugar in it to balance the
sourness. I was treated to some homemade scrumpy by a pub
landlord. It was black and opaque. He proudly said 'bet you
don't get that in London.' No, indeed. It would be banned by
most councils as a toxic substance LOL! Very interesting
flavour though.

Charles Gifford said:

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

<snip>

Quoted message said:

You prefer English apple pie to Irish?? Horrors!

On the whole, yes. My statement does not mean the
"individual" best pies. But as a nation, yes. The best
apple pie I've ever eaten was at the Shelbourne dining
room in Dublin (with cream).

Aha! LOL! I know what you mean.

2nd (with ice cream), at a

Quoted message said:

small restaurant in Three Rivers, California which is long
gone as is the pie's creator and his recipe.

Never been to Three Rivers.

Quoted message said:

3rd, a small restaurant in Braintree (with Cheddar) where I
found hospitality on a Sunday afternoon when I became
famished while driving from London to Cambridge.

Surprised anything other than a pub was open in Braintree.

Quoted message said:

I was fed despite the facts that I was neither a local nor
did I make reservations for Sunday dinner.

That's typical I think. Never had any probs getting food
on Sundays in most places in the UK...even in the wilds
of Somerset.

Quoted message said:

Quoted message said:

The best apple pie I've had has always been in Ireland.
Had a really memorable slab (and slab it was) of it as
pudding after a hefty meal in Cork. Waitress asked if I
wanted cream or ice cream, so I opted for cream. The
slab came with cream *and* freshly made real custard,
which apparently was the default.

Oh My!! That sounds scrumptious! I want some now!

Charlie

LOL! So do I. The set meal was in a workingman's caff on the
river. Bowl of soup (not a tiny cup either) with bread, big
slab of fantastic boiled bacon with the usual superb Irish
potatoes and a pile of excellent cabbage and then the
hectare of apple pie. Tea that would strip paint of course.

All that for 4.95 (punts), just a few years ago. I hardly
felt like eating again until I got back to London two days
later LOL.

For good food the next time you are in Ireland, try Kinsale.
Touristy, but becoming a food haven with great local fish.

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

3rd, a small restaurant in Braintree (with Cheddar) where
I found hospitality on a Sunday afternoon when I became
famished while driving from London to Cambridge.

Surprised anything other than a pub was open in Braintree.

I was surprised too! Actually it was only open to them-wot-had-
booked Sunday lunch. I saw people gathering and enquired.
They had an empty seat for me. Excellent country style
Sunday Dinner.

Quoted message said:

For good food the next time you are in Ireland, try
Kinsale. Touristy, but becoming a food haven with great
local fish.

I have never eaten in Kinsale. I do need to rectify that and
will certainly put it on the list for my next visit.

Charlie

Charles Gifford said:

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

3rd, a small restaurant in Braintree (with Cheddar)
where I found hospitality on a Sunday afternoon when I
became famished while driving from London to Cambridge.

Surprised anything other than a pub was open in
Braintree.

Quoted message said:

I was surprised too! Actually it was only open to them-wot-had-
booked Sunday lunch. I saw people gathering and enquired.
They had an empty seat for me. Excellent country style
Sunday Dinner.

Yes... had a few of those in Somerset and in Kent.

Quoted message said:

Quoted message said:

For good food the next time you are in Ireland, try
Kinsale. Touristy, but becoming a food haven with great
local fish.

I have never eaten in Kinsale. I do need to rectify that
and will certainly put it on the list for my next visit.

It's pricey though.

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charles Gifford said:

Quoted message said:

For good food the next time you are in Ireland, try
Kinsale. Touristy, but becoming a food haven with
great local fish.

I have never eaten in Kinsale. I do need to rectify that
and will

certainly

Quoted message said:

Quoted message said:

put it on the list for my next visit.

It's pricey though.

I don't have the resources I once had. I'll work a friend
around to taking
me. ;-)

Charlie

Charles Gifford said:

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charles Gifford said:

> For good food the next time you are in Ireland, try
> Kinsale. Touristy, but becoming a food haven with
> great local fish.

I have never eaten in Kinsale. I do need to rectify
that and will

certainly

Quoted message said:

Quoted message said:

put it on the list for my next visit.

It's pricey though.

I don't have the resources I once had. I'll work a friend
around to taking
me. ;-)

Charlie

LOL! Good idea. I made the rounds in the rain, but had to
settle for a very ordinary caff 🙁 Food was still good, as
most Irish food is, but hardly foodie stuff.

When I've been to Northern Ireland, an Ulster Fry for
breakfast kept me stoked until dinnertime! Probably took
several years off my heart, but hey I was a student and
didn't have a lot of dosh.