Christmas customs

Si · Post by Si » Thu 08 Jan, 2009 8:45 am

As well as cheese on Christmas cake, I like red Leicester on buttered malt loaf (Soreen.) Also, any blue cheese on buttered digestive biscuits (but not chocolate ones!)

simong · Post by **simong** » Thu 08 Jan, 2009 9:29 am

jeffn wrote: Quote: We still eat Yorkshire puddings before the main course. Baked as advocated on here by me in ex Fray Bentos tins , the new ones are not as good as the old ones, but once they've had a bit of seasoning the pudding no longer sticks. This is a new one on me, Fray Bentos tins eh, they're a lot deeper than the yorkie tins I use. So I get a can of Fray Bentos, open it with the key, do I use the top part of the tin, or the bottom? ( don't laugh, its ages since I've bought Fray Bentos ) Think he means the pie tins rather than the corned beef tins My Mum used to use the pie tins for making pies but not for Yorkshires, but I didn't discover the joys of the giant Yorkshire until later in life.

sundowner · Post by **sundowner** » Thu 08 Jan, 2009 10:23 pm

simong wrote: jeffn wrote: Quote: We still eat Yorkshire puddings before the main course. Baked as advocated on here by me in ex Fray Bentos tins , the new ones are not as good as the old ones, but once they've had a bit of seasoning the pudding no longer sticks. This is a new one on me, Fray Bentos tins eh, they're a lot deeper than the yorkie tins I use. So I get a can of Fray Bentos, open it with the key, do I use the top part of the tin, or the bottom? ( don't laugh, its ages since I've bought Fray Bentos ) Think he means the pie tins rather than the corned beef tins My Mum used to use the pie tins for making pies but not for Yorkshires, but I didn't discover the joys of the giant Yorkshire until later in life. Hi simong The giant Yorkshire puddings we had when i was a kid would be about one foot or more long by about ten inches wide.Made in oven tins in the Yorkist Range that all the back to backs had in the part of Hunslet that i come from. I can still picture my mam getting the tin out of the oven the dripping smokeing. It had to be hot before the mixture went in, it would rise to about four inches.This would be eaten before dinner with thick onion gravy it might sound daft but i must say i have never had Yorkshires like them since.Or could it be the taste buds playing tricks

zip55 · Post by **zip55** » Thu 08 Jan, 2009 10:36 pm

Si wrote: As well as cheese on Christmas cake, I like red Leicester on buttered malt loaf (Soreen.) Also, any blue cheese on buttered digestive biscuits (but not chocolate ones!) Red Leicester was a favourite of mine too, on buttered malt loaf, but the digestives only had butter on them, no cheese. The biggest yorkie I've ever had was at the Whitelocks, not bad either. I only get the small ones now as an accompaniment to the roast, whereas when I was a kid it was an entree drowned in onion gravy. Now I'm hungry .......

zip55 · Post by **zip55** » Thu 08 Jan, 2009 10:36 pm

Si wrote: As well as cheese on Christmas cake, I like red Leicester on buttered malt loaf (Soreen.) Also, any blue cheese on buttered digestive biscuits (but not chocolate ones!) Red Leicester was a favourite of mine too, on buttered malt loaf, but the digestives only had butter on them, no cheese. The biggest yorkie I've ever had was at the Whitelocks, not bad either. I only get the small ones now as an accompaniment to the roast, whereas when I was a kid it was an entree drowned in onion gravy. Now I'm hungry .......

jeffn · Post by **jeffn** » Thu 08 Jan, 2009 10:57 pm

The biggest yorkie I had was at the Dottrell ( spelling ?? ) pub on the way to Reighton Gap, filled with sliced roast beef and gravy

Si · Post by Si » Fri 09 Jan, 2009 10:25 am

We tried a goose for Christmas dinner in 1987. I wouldn't recommend it - too much fat, not enough meat.

simonm · Post by **simonm** » Fri 09 Jan, 2009 1:09 pm

With goose, people cook it the same way the would most birds. Totally different method. I love goose, but it isn't the best option if your feeding the neighbourhood. 4-8 people can be fed very well on a decent sized goose.

Post by **chameleon** » Fri 09 Jan, 2009 6:13 pm

simonm wrote: With goose, people cook it the same way the would most birds. Totally different method. I love goose, but it isn't the best option if your feeding the neighbourhood. 4-8 people can be fed very well on a decent sized goose. And a decent sized goose for 4 - 8 people this year flew in at well over £50.Always had goose when I was young, Gran used to save the fat in stone jars. Apparnatly, rubbed on the chest, it was a marvellous remedy for coughs and colds. She thought

Trojan · Post by **Trojan** » Sat 10 Jan, 2009 12:28 am

simonm wrote: With goose, people cook it the same way the would most birds. Totally different method. I love goose, but it isn't the best option if your feeding the neighbourhood. 4-8 people can be fed very well on a decent sized goose. Having seen on "Kill it, cook it , eat it!" How they kill geese, I've gone off the idea of eating it. They seem such intelligent birds too.