"Farm1" <please@askifyouwannaknow> wrote in message
...
> "meeee" > wrote in message
>
>> My favourite is the Good Housekeeping Institute (Uk) book from the
>> 1950's....hand-coloured photos of neon aspic moulds
>
> Yes!!!! They are simply ghastly, but they did know how to truly cook
> in those days. None of this "using a 350g can of x and a 50g packet of
> y....."
>

Exactly...most of the stuff you learn in these books is considered 'chef'
standard these days....pity really. No-one knows what goes into the
bearnaise sauce, much less how to make it.
> and elaborate Easter
>> cakes....but great old fashioned recipes...some truly alarming ones
> too....I
>> now know how to prepare all types of offal.
>
> Nothing wrong with a good bit of offal.
>>
>>
>
>

"meeee" > wrote in message
> "Farm1" <please@askifyouwannaknow> wrote in message

> > (snip) they did know how to truly cook
> > in those days. None of this "using a 350g can of x and a 50g
packet of
> > y....."

> Exactly...most of the stuff you learn in these books is considered
'chef'
> standard these days....pity really. No-one knows what goes into the
> bearnaise sauce, much less how to make it.

:-)) Well that's one sauce I can make, but then I cut my teeth on
these old books and still find myself using them at least weekly.

"Farm1" <please@askifyouwannaknow> wrote in message
...
> "meeee" > wrote in message
>> "Farm1" <please@askifyouwannaknow> wrote in message
>
>> > (snip) they did know how to truly cook
>> > in those days. None of this "using a 350g can of x and a 50g
> packet of
>> > y....."
>
>> Exactly...most of the stuff you learn in these books is considered
> 'chef'
>> standard these days....pity really. No-one knows what goes into the
>> bearnaise sauce, much less how to make it.
>
> :-)) Well that's one sauce I can make, but then I cut my teeth on
> these old books and still find myself using them at least weekly.
>
>
me too...(i should say meee too) mum taught me out of those books, and I
still rely on them...especially if I need to cook haggis!

In article >, "Farm1" <please@askifyouwannaknow> wrote:
>"meeee" > wrote in message
>> "Farm1" <please@askifyouwannaknow> wrote in message
>
>> > (snip) they did know how to truly cook
>> > in those days. None of this "using a 350g can of x and a 50g
>packet of
>> > y....."
>
>> Exactly...most of the stuff you learn in these books is considered
>> 'chef' standard these days....pity really. No-one knows what goes
>> into the bearnaise sauce, much less how to make it.
>
>:-)) Well that's one sauce I can make, but then I cut my teeth on
>these old books and still find myself using them at least weekly.

Good god! Someone admits to following a recipe in a book! ;-)

Cheers, Phred.

--
LID

"Phred" > wrote in message
> In article "Farm1" <please@askifyouwannaknow> wrote:

> >:-)) Well that's one sauce I can make, but then I cut my teeth on
> >these old books and still find myself using them at least weekly.
>
> Good god! Someone admits to following a recipe in a book! ;-)

:-)) Obviously you don't make Bearnaise sauce.

"Ms Leebee" > wrote in message
> Farm1 wrote:
> >
> > I also have recipe books coming out of my ears. When we were
moving
> > out of our last house, I packed up my recipe books and put them in
> > boxes and stacked them by the front door (all boxes labelled
> > "Cookbooks"). The pile came to about 5 ft high. I then got
REALLY
> > sick and had to call the doctor to come twice in the one night to
give
> > me morphine for this really nasty bug that was swept through the
> > village and was hospitalising people. My (female) doctor is famed
for
> > being a lousy cook and each time my Husband let her in she
commented
> > on them. a) she couldn't believe that there were so many recipe
books
> > and b) was he sure that the boxes were correctly labelled.
>
> But how many do you *use* ?

I've since done a clean out and don't have any I don't use. But I
still have LOTS.
>
> I have moved so many times I am so anti-clutter .. plus the internet
is now
> a dear old friend.

Yeah but I still can't find a decent rum and ginger cheesecake recipe.
The only recipes I've found use white rum for God's sake! What good
Aussie girl would use white rum when Bundie OP is the go?

> I tend to be a terrible recipe follower anyway ( I always know best,
rightly
> or wrongly ), so the ones I like best are very pictoral and/or
travelogue
> based.

I tend to follow the recipe first time round.
>
> Although I have an old Colleen McCullough book, which is all recipes
her
> mother taught her, with B&W wartime rationing pics. I go there for
recipes
> for pastry, they are always the best, and you can only ( it seems )
buy puff
> fromt he store*

:-)) I'm jaundiced about Colleen as I've not enjoyed any of her
books.

"Ms Leebee" > wrote in message
...
> meeee wrote:
>>
>> Exactly...most of the stuff you learn in these books is considered
>> 'chef' standard these days....pity really. No-one knows what goes
>> into the bearnaise sauce, much less how to make it.
>
>
> I think you'd find most people in this group do ( thankfully ! )
>
> .. but .. I have trialled a variety of 'instant' food in my time ( note:
> usually free samples, or even trials I have even been PAID to participte
> in !! .
>
> NONE of them have even remotely tasted like the real thing to me, thumbs
> down all the way.
>
>
>
True. I need arecipe for the afoesaid sauce, only as I refuse to eat
premade. Those sauces aren't particularly healthy, and if I'm going to
threaten my arteries I want to at least enjoy doing so.