Went to lunch in downtown Beaufort, SC with my neighbor today. The
restaurant is called Hemingway's (no polydactyl cats to be seen). The
special of the day was homemade Shepherd's Pie. I asked the server if it
was made with ground beef or... and before I could finish the question she
answered, "Not ground beef, lamb." Excellent! So I said I'd give it a try.
It was wonderful. It had a nice rich gravy, fresh peas and carrots and
pieces of lamb topped with a delightful almost bread-like crust. She had a
Reuben sandwich with chips (crisps). What more can you say about a classic
sandwich like that?

The restaurant is really a dive by all appearances, located in the
"basement" (so to speak, they don't have basements down here) of a 260 year
old building that was originally the customs office for the Port of
Beaufort. The docks for the port used to be right behind the building.
Ships would come in carrying their imported goods from England, France, etc.
They'd have to get their bills of lading stamped with the appropriate
customs stamps after the cargo was inspected. The mercantile was on the
ground level just above where we were having lunch. Just above where we
were sitting were very heavy (very old) cross-beam supports and there was
wooden flooring over our heads. [There's some sort of shop above the
restaurant, I didn't really look to see what it is.] Back in the day the
family that ran the customs office lived on the floor above the mercantile.
It's a fascinating old town with a very old (for this country) history.

It was an excellent lunch! Hope yours, if you had lunch, was excellent,
too.

Jill

jmcquown wrote:
> Went to lunch in downtown Beaufort, SC with my neighbor today. The
> restaurant is called Hemingway's (no polydactyl cats to be seen). The
> special of the day was homemade Shepherd's Pie. I asked the server if
> it was made with ground beef or... and before I could finish the
> question she answered, "Not ground beef, lamb." Excellent! So I said
> I'd give it a try. It was wonderful. It had a nice rich gravy, fresh
> peas and carrots and pieces of lamb topped with a delightful almost
> bread-like crust. She had a Reuben sandwich with chips (crisps). What
> more can you say about a classic sandwich like that?
>
> The restaurant is really a dive by all appearances, located in the
> "basement" (so to speak, they don't have basements down here) of a 260
> year old building that was originally the customs office for the Port of
> Beaufort. The docks for the port used to be right behind the building.
> Ships would come in carrying their imported goods from England, France,
> etc. They'd have to get their bills of lading stamped with the
> appropriate customs stamps after the cargo was inspected. The
> mercantile was on the ground level just above where we were having
> lunch. Just above where we were sitting were very heavy (very old)
> cross-beam supports and there was wooden flooring over our heads.
> [There's some sort of shop above the restaurant, I didn't really look to
> see what it is.] Back in the day the family that ran the customs office
> lived on the floor above the mercantile. It's a fascinating old town
> with a very old (for this country) history.
>
> It was an excellent lunch! Hope yours, if you had lunch, was excellent,
> too.
>
> Jill

That is so darned refreshing--Shepherd's Pie made with lamb! So,
the crust wasn't made from potatoes?

I skipped lunch today, having driven to the western part of the
state to look at and buy cookbooks. That took many hours.
Afterwards, I wasn't in any mood to spend more money on lunch!

--
Jean B.

On Thu, 18 Jun 2009 19:33:34 -0400, "Jean B." > wrote:

>jmcquown wrote:
>> Went to lunch in downtown Beaufort, SC with my neighbor today. The
>> restaurant is called Hemingway's (no polydactyl cats to be seen). The
>> special of the day was homemade Shepherd's Pie. I asked the server if
>> it was made with ground beef or... and before I could finish the
>> question she answered, "Not ground beef, lamb." Excellent! So I said
>> I'd give it a try. It was wonderful. It had a nice rich gravy, fresh
>> peas and carrots and pieces of lamb topped with a delightful almost
>> bread-like crust. She had a Reuben sandwich with chips (crisps). What
>> more can you say about a classic sandwich like that?
>>
>> The restaurant is really a dive by all appearances, located in the
>> "basement" (so to speak, they don't have basements down here) of a 260
>> year old building that was originally the customs office for the Port of
>> Beaufort. The docks for the port used to be right behind the building.
>> Ships would come in carrying their imported goods from England, France,
>> etc. They'd have to get their bills of lading stamped with the
>> appropriate customs stamps after the cargo was inspected. The
>> mercantile was on the ground level just above where we were having
>> lunch. Just above where we were sitting were very heavy (very old)
>> cross-beam supports and there was wooden flooring over our heads.
>> [There's some sort of shop above the restaurant, I didn't really look to
>> see what it is.] Back in the day the family that ran the customs office
>> lived on the floor above the mercantile. It's a fascinating old town
>> with a very old (for this country) history.
>>
>> It was an excellent lunch! Hope yours, if you had lunch, was excellent,
>> too.
>>
>> Jill
>
>That is so darned refreshing--Shepherd's Pie made with lamb! So,
>the crust wasn't made from potatoes?
>
>I skipped lunch today, having driven to the western part of the
>state to look at and buy cookbooks. That took many hours.
>Afterwards, I wasn't in any mood to spend more money on lunch!

Two pitas filled with chicken salad, and a beer (Keiths)

Was yummy

Jilly wrote:

> Went to lunch in downtown Beaufort, SC with my neighbor today. The
> restaurant is called Hemingway's (no polydactyl cats to be seen).

I love that place!!! (but they need a six-toed cat!)

Rhett House Inn is also good in Beaufort, but Sea Island and Emily's are
better, I think.

Kitty, massaging the afghan

"Jean B." > wrote in message
...
> jmcquown wrote:
>> Went to lunch in downtown Beaufort, SC with my neighbor today. The
>> restaurant is called Hemingway's (no polydactyl cats to be seen). The
>> special of the day was homemade Shepherd's Pie. I asked the server if it
>> was made with ground beef or... and before I could finish the question
>> she answered, "Not ground beef, lamb." Excellent! So I said I'd give it
>> a try. It was wonderful. It had a nice rich gravy, fresh peas and
>> carrots and pieces of lamb topped with a delightful almost bread-like
>> crust. She had a Reuben sandwich with chips (crisps). What more can you
>> say about a classic sandwich like that?
>>
>> The restaurant is really a dive by all appearances, located in the
>> "basement" (so to speak, they don't have basements down here) of a 260
>> year old building that was originally the customs office for the Port of
>> Beaufort. The docks for the port used to be right behind the building.
>> Ships would come in carrying their imported goods from England, France,
>> etc. They'd have to get their bills of lading stamped with the
>> appropriate customs stamps after the cargo was inspected. The mercantile
>> was on the ground level just above where we were having lunch. Just
>> above where we were sitting were very heavy (very old) cross-beam
>> supports and there was wooden flooring over our heads. [There's some
>> sort of shop above the restaurant, I didn't really look to see what it
>> is.] Back in the day the family that ran the customs office lived on the
>> floor above the mercantile. It's a fascinating old town with a very old
>> (for this country) history.
>>
>> It was an excellent lunch! Hope yours, if you had lunch, was excellent,
>> too.
>>
>> Jill
>
> That is so darned refreshing--Shepherd's Pie made with lamb! So, the
> crust wasn't made from potatoes?
>
No, and I found that surprising given that they went to the trouble to use
lamb. It was like a soft bread topping instead. Quite tasty, though!

> I skipped lunch today, having driven to the western part of the state to
> look at and buy cookbooks. That took many hours. Afterwards, I wasn't in
> any mood to spend more money on lunch!
>
> --
> Jean B.


Are you still hunting down old cookbooks? I had to clear some things out of
the laundry room to make room for some of my things. Mom kept what few
cookbooks she had in there. She had a series of books called 'Recipes on
Parade' printed in the 1960's. They are collections of recipes [submitted]
by military wives. Each book has recipes under a specific topic: Meats;
Salads & Appetizers; Foreign Foods; Dinner in a Dish (heh). That last one
was apparently well-used by my mother as the plastic spiral binding is in
poor shape. It's interesting to see how recipes and ingredients change over
the years (or not).

Jill

jmcquown wrote:
> "Jean B." > wrote in message
> ...
>> jmcquown wrote:
>>> Went to lunch in downtown Beaufort, SC with my neighbor today. The
>>> restaurant is called Hemingway's (no polydactyl cats to be seen).
>>> The special of the day was homemade Shepherd's Pie. I asked the
>>> server if it was made with ground beef or... and before I could
>>> finish the question she answered, "Not ground beef, lamb."
>>> Excellent! So I said I'd give it a try. It was wonderful. It had a
>>> nice rich gravy, fresh peas and carrots and pieces of lamb topped
>>> with a delightful almost bread-like crust. She had a Reuben sandwich
>>> with chips (crisps). What more can you say about a classic sandwich
>>> like that?
>>>
>>> The restaurant is really a dive by all appearances, located in the
>>> "basement" (so to speak, they don't have basements down here) of a
>>> 260 year old building that was originally the customs office for the
>>> Port of Beaufort. The docks for the port used to be right behind the
>>> building. Ships would come in carrying their imported goods from
>>> England, France, etc. They'd have to get their bills of lading
>>> stamped with the appropriate customs stamps after the cargo was
>>> inspected. The mercantile was on the ground level just above where
>>> we were having lunch. Just above where we were sitting were very
>>> heavy (very old) cross-beam supports and there was wooden flooring
>>> over our heads. [There's some sort of shop above the restaurant, I
>>> didn't really look to see what it is.] Back in the day the family
>>> that ran the customs office lived on the floor above the mercantile.
>>> It's a fascinating old town with a very old (for this country) history.
>>>
>>> It was an excellent lunch! Hope yours, if you had lunch, was
>>> excellent, too.
>>>
>>> Jill
>>
>> That is so darned refreshing--Shepherd's Pie made with lamb! So, the
>> crust wasn't made from potatoes?
>>
> No, and I found that surprising given that they went to the trouble to
> use lamb. It was like a soft bread topping instead. Quite tasty, though!
>
>> I skipped lunch today, having driven to the western part of the state
>> to look at and buy cookbooks. That took many hours. Afterwards, I
>> wasn't in any mood to spend more money on lunch!
>>
>> --
>> Jean B.
>
>
> Are you still hunting down old cookbooks? I had to clear some things
> out of the laundry room to make room for some of my things. Mom kept
> what few cookbooks she had in there. She had a series of books called
> 'Recipes on Parade' printed in the 1960's. They are collections of
> recipes [submitted] by military wives. Each book has recipes under a
> specific topic: Meats; Salads & Appetizers; Foreign Foods; Dinner in a
> Dish (heh). That last one was apparently well-used by my mother as the
> plastic spiral binding is in poor shape. It's interesting to see how
> recipes and ingredients change over the years (or not).
>
> Jill

Yes, I am as obsessed with these old things as possible! I bought
quite a few smaller old items yesterday, with only a few ethnic
books and booklets added (either because they were esoteric or
because they were really awful in the way that our interpretation
of foreign recipes was in days of yore).

Your series sounds interesting. I also love seeing how cooking
has evolved over the years. How do those foreign recipes look?
Archaic?

--
Jean B.

"Jean B." > wrote in message
...
> jmcquown wrote:
>> Are you still hunting down old cookbooks? I had to clear some things out
>> of the laundry room to make room for some of my things. Mom kept what
>> few cookbooks she had in there. She had a series of books called
>> 'Recipes on Parade' printed in the 1960's. They are collections of
>> recipes [submitted] by military wives. Each book has recipes under a
>> specific topic: Meats; Salads & Appetizers; Foreign Foods; Dinner in a
>> Dish (heh). That last one was apparently well-used by my mother as the
>> plastic spiral binding is in poor shape. It's interesting to see how
>> recipes and ingredients change over the years (or not).
>>
>> Jill
>
> Yes, I am as obsessed with these old things as possible! I bought quite a
> few smaller old items yesterday, with only a few ethnic books and booklets
> added (either because they were esoteric or because they were really awful
> in the way that our interpretation of foreign recipes was in days of
> yore).
>
> Your series sounds interesting. I also love seeing how cooking has
> evolved over the years. How do those foreign recipes look? Archaic?
>
> --
> Jean B.


It's hard for me to tell. That particular book is broken down by country
and then into sub-categories such as beverages, soups, stews, meats, etc.
Since I've never lived in most of these countries I have no idea if they are
authentic, archaic or merely American adaptations of recipes they
encountered. I haven't really had the time to sit down and go through the
book (I'm still unpacking, but I did move these books to my cookbook shelf
in the kitchen for further perusal!). They seem to lump many things in
together, such as Russia (which would have been the USSR back then), the
Middle East and the Pacific Islands. The first recipe in this particular
book, BTW, is from Pat Nixon for 'Chicken Polynesian'. It sure doesn't
sound "authentic" (or even correctly written):

6 broilers, quartered
6 eggs
1 cup milk
4 teaspoons salt
2 cups orange juice
4 cups shredded coconut
3 cups butter
12 Elberta peach halves

Drop the chicken pieces into combined eggs, milk and salt. Dip in orange
juice, then coconut, coating well. Melt butter in a shallow baking pan in a
400 degree oven. Remove pan from the oven and arrange the chicken piees,
turning to coat with butter. Bake skin side down in a single layer for 30
minutes. Turn and bake 30 minutes longer, until tender. Serve hot with
warmed peach halves.

Okay, SIX broilers? To me that means 6 broiler/fryer chickens. Um, you
can't cook 6 chickens in a single baking pan. Did she mean chicken leg
quarters from a broiler/fryer hen? Who knows. LOL

Jill

jmcquown wrote:
> "Jean B." > wrote in message
> ...
>> jmcquown wrote:
>>> Are you still hunting down old cookbooks? I had to clear some things
>>> out of the laundry room to make room for some of my things. Mom kept
>>> what few cookbooks she had in there. She had a series of books
>>> called 'Recipes on Parade' printed in the 1960's. They are
>>> collections of recipes [submitted] by military wives. Each book has
>>> recipes under a specific topic: Meats; Salads & Appetizers; Foreign
>>> Foods; Dinner in a Dish (heh). That last one was apparently
>>> well-used by my mother as the plastic spiral binding is in poor
>>> shape. It's interesting to see how recipes and ingredients change
>>> over the years (or not).
>>>
>>> Jill
>>
>> Yes, I am as obsessed with these old things as possible! I bought
>> quite a few smaller old items yesterday, with only a few ethnic books
>> and booklets added (either because they were esoteric or because they
>> were really awful in the way that our interpretation of foreign
>> recipes was in days of yore).
>>
>> Your series sounds interesting. I also love seeing how cooking has
>> evolved over the years. How do those foreign recipes look? Archaic?
>>
>> --
>> Jean B.
>
>
> It's hard for me to tell. That particular book is broken down by
> country and then into sub-categories such as beverages, soups, stews,
> meats, etc. Since I've never lived in most of these countries I have no
> idea if they are authentic, archaic or merely American adaptations of
> recipes they encountered. I haven't really had the time to sit down and
> go through the book (I'm still unpacking, but I did move these books to
> my cookbook shelf in the kitchen for further perusal!). They seem to
> lump many things in together, such as Russia (which would have been the
> USSR back then), the Middle East and the Pacific Islands. The first
> recipe in this particular book, BTW, is from Pat Nixon for 'Chicken
> Polynesian'. It sure doesn't sound "authentic" (or even correctly
> written):
>
> 6 broilers, quartered
> 6 eggs
> 1 cup milk
> 4 teaspoons salt
> 2 cups orange juice
> 4 cups shredded coconut
> 3 cups butter
> 12 Elberta peach halves
>
> Drop the chicken pieces into combined eggs, milk and salt. Dip in
> orange juice, then coconut, coating well. Melt butter in a shallow
> baking pan in a 400 degree oven. Remove pan from the oven and arrange
> the chicken piees, turning to coat with butter. Bake skin side down in
> a single layer for 30 minutes. Turn and bake 30 minutes longer, until
> tender. Serve hot with warmed peach halves.
>
> Okay, SIX broilers? To me that means 6 broiler/fryer chickens. Um, you
> can't cook 6 chickens in a single baking pan. Did she mean chicken leg
> quarters from a broiler/fryer hen? Who knows. LOL
>
> Jill

Oh my! To think that is how people cooked back then. It sounds
like this must be pieces, but then look at the amount of the other
ingredients--except the peaches. It looks like it might have been
for a HUGE recipe, then maybe cut back in parts and left in other
parts?????

--
Jean B.

"Jean B." > wrote in message
...
> jmcquown wrote:
>> "Jean B." > wrote in message
>> ...
>>> jmcquown wrote:
>>>> Are you still hunting down old cookbooks? I had to clear some things
>>>> out of the laundry room to make room for some of my things. Mom kept
>>>> what few cookbooks she had in there. She had a series of books called
>>>> 'Recipes on Parade' printed in the 1960's. They are collections of
>>>> recipes [submitted] by military wives. Each book has recipes under a
>>>> specific topic: Meats; Salads & Appetizers; Foreign Foods; Dinner in a
>>>> Dish (heh). That last one was apparently well-used by my mother as the
>>>> plastic spiral binding is in poor shape. It's interesting to see how
>>>> recipes and ingredients change over the years (or not).
>>>>
>>>> Jill
>>>
>>> Yes, I am as obsessed with these old things as possible! I bought quite
>>> a few smaller old items yesterday, with only a few ethnic books and
>>> booklets added (either because they were esoteric or because they were
>>> really awful in the way that our interpretation of foreign recipes was
>>> in days of yore).
>>>
>>> Your series sounds interesting. I also love seeing how cooking has
>>> evolved over the years. How do those foreign recipes look? Archaic?
>>>
>>> --
>>> Jean B.
>>
>>
>> It's hard for me to tell. That particular book is broken down by country
>> and then into sub-categories such as beverages, soups, stews, meats, etc.
>> Since I've never lived in most of these countries I have no idea if they
>> are authentic, archaic or merely American adaptations of recipes they
>> encountered. I haven't really had the time to sit down and go through
>> the book (I'm still unpacking, but I did move these books to my cookbook
>> shelf in the kitchen for further perusal!). They seem to lump many
>> things in together, such as Russia (which would have been the USSR back
>> then), the Middle East and the Pacific Islands. The first recipe in this
>> particular book, BTW, is from Pat Nixon for 'Chicken Polynesian'. It
>> sure doesn't sound "authentic" (or even correctly written):
>>
>> 6 broilers, quartered
>> 6 eggs
>> 1 cup milk
>> 4 teaspoons salt
>> 2 cups orange juice
>> 4 cups shredded coconut
>> 3 cups butter
>> 12 Elberta peach halves
>>
>> Drop the chicken pieces into combined eggs, milk and salt. Dip in orange
>> juice, then coconut, coating well. Melt butter in a shallow baking pan
>> in a 400 degree oven. Remove pan from the oven and arrange the chicken
>> piees, turning to coat with butter. Bake skin side down in a single
>> layer for 30 minutes. Turn and bake 30 minutes longer, until tender.
>> Serve hot with warmed peach halves.
>>
>> Okay, SIX broilers? To me that means 6 broiler/fryer chickens. Um, you
>> can't cook 6 chickens in a single baking pan. Did she mean chicken leg
>> quarters from a broiler/fryer hen? Who knows. LOL
>>
>> Jill
>
> Oh my! To think that is how people cooked back then. It sounds like this
> must be pieces, but then look at the amount of the other
> ingredients--except the peaches. It looks like it might have been for a
> HUGE recipe, then maybe cut back in parts and left in other parts?????
>
> --
> Jean B.



That's what makes these old books so much fun. I think it was probably a
recipe for 12 (but certainly not 6 whole broiler chickens) or more. Then
someone said, "But Pat, most people don't cook for a large crowd." LOL 6
eggs and 3 cups of butter?! An editing Oooops! I won't be cooking this
one, that's for sure. Fun reading though.

Jill

jmcquown wrote:
> That's what makes these old books so much fun. I think it was probably
> a recipe for 12 (but certainly not 6 whole broiler chickens) or more.
> Then someone said, "But Pat, most people don't cook for a large crowd."
> LOL 6 eggs and 3 cups of butter?! An editing Oooops! I won't be
> cooking this one, that's for sure. Fun reading though.
>
> Jill

I agree. Some of these things are better left to the imagination!

--
Jean B.