"James Silverton" > wrote in message
...
> On 9/2/2013 9:00 AM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 9/2/2013 6:41 AM, Ophelia wrote:
>>>> "James Silverton" > wrote
>>>>> Have you tried the Irish dish Colcannon? It's also called
>>>>> Rumbledythumps in Scotland.
>>>>>
>>>>> Ingredients:
>>>>> 1 pound boiled and mashed potatoes
>>>>> 1 pound boiled cabbage, drained
>>>>> 1 ounce butter (or margarine)
>>>>> Salt and black pepper
>>>>> Method:
>>>>> Mash the potatoes and finely chop the cabbage and mix in a large
>>>>> saucepan in which the butter has been melted. Keep the saucepan over a
>>>>> low heat to keep it hot. Season to taste and serve piping hot.
>>>>> The mixture can also be put into a greased oven-proof dish and cooked
>>>>> at 400F/200C until the top is browned.
>>>>
>>>> I don't know why but I am always surprised that you know these
>>>> recipes
>>>>
>>> Having lived in Scotland as a child could explain it!
>>
>> I know, which is why I said I don't know why I am surprised
>
> My mother cooked simple food very well mostly but I had to leave home to
> find that cabbage did not have to be stewed to death and was good with
> only a few minutes boiling or even shredded and uncooked.
Yes, that was common at the time. Things have improved enormously since
then
Another thing
> that was overcooked at home was beef tho' fish was not. We could get
> really fresh fish since Oban, Argyll had a small fishing fleet. I learned
> then that fresh sea fish has a special flavor that is readily lost with
> aging. The only fresh-water fish that I ate was salmon. It was the age old
> privilege of crofters (small farmers) with access to the sea to net salmon
> by rowing a net around and then pulling it to shore. The salmon made the
> difference to their lives since crofting is pretty nearly subsistence
> living.
>
> Lobster was readily available. They were kept alive in tanks near the
> railroad station. One of childhood's treats was to visit the tanks and see
> people picking out lobsters bare handed for shipment in ice to London.
You didn't do so bad then
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