I am reading Castles of Steel, a splendid book about the British and
German naval action in WW I. On page 410 I came on a passage that
doubled me up. I will type in a quote below. This is in the middle of
the Battle of the Dogger Bank, The first major fleet engagement of the
two navies in the North Sea.

Admiral David Beatty's flagship has been crippled by major hits below
the watrerline and is slowly making way back to England. Beatty has
moved onto a destroyer to catch up with the ongoing battle. Now he has
returned.

The food comes near the end of the paragraph.

Now the quote:*********************

Beatty foiund Lion, battered and listing, making for home at 10 knots
on her starboard engine, surrounded by a screen of ligjht cruisers and
destroyers. Sespite the appalling appearance of her decks and
superstructure, casualties had been remarkably low: two men killed and
eleven wounded. The critical damage to the ship was below the
waterline. Here, work parties had placed collision mats and built wood
cofferdams to stop the inflow of seawater, shored up bulkheads to
prevent collapse, and started the pumps. Nevertheless, the injury to
the ship's propulsion system was grave. Sal****er contamination of the
boiler-feed-water systemalready had caused the failure of the port
engine and now was also affecting the starboard engine. All dynamos
were out of action and, except for the light provided by lanterns and
candles, the ship was dark. No stoves were working, but Beatty's
steward, left behind when the admiral departed the ship, managed to
produce a cold lunch of champagne and foie gras sandwiches for the
members of the staff. Young and his colleagues, their faces balckend
by
cordite smoke and their nerves jangled by hours under shellfire, sat
down and cheered themselves at this unusual picnic

***************************************end of quote


There'll always be an England, I guess. (But only as long as there is
also a France)




Rodney Myrvaagnes J36 Gjo/a


Ask not with whom the buck stops . . .

On 2004-05-17, Rodney Myrvaagnes > wrote:

> produce a cold lunch of champagne and foie gras sandwiches for the
> members of the staff....

What!?... no plum duff or spotted dicK? What has the fleet come to?

nb

> On 2004-05-17, Rodney Myrvaagnes > wrote:
>
> > produce a cold lunch of champagne and foie gras sandwiches for the
> > members of the staff....
>


Not too shabby in the mdst of a disaster!

gloria p

notbob wrote:
>
> On 2004-05-17, Rodney Myrvaagnes > wrote:
>
> > produce a cold lunch of champagne and foie gras sandwiches for the
> > members of the staff....
>
> What!?... no plum duff or spotted dick? What has the fleet come to?
>
> nb

Those aren't cold dishes.

"Arri London" > wrote in message
...
>
> >
> > What!?... no plum duff or spotted dick? What has the fleet come to?
> >
> > nb
>
> Those aren't cold dishes.

If they are cooked they can, and often are, served cold.

Charlie

"Rodney Myrvaagnes" > wrote in message
...
> I am reading Castles of Steel, a splendid book about the British and
> German naval action in WW I. On page 410 I came on a passage that
> doubled me up. I will type in a quote below. This is in the middle of
> the Battle of the Dogger Bank, The first major fleet engagement of the
> two navies in the North Sea.
>
> Admiral David Beatty's flagship has been crippled by major hits below
> the watrerline and is slowly making way back to England. Beatty has
> moved onto a destroyer to catch up with the ongoing battle. Now he has
> returned.
>
> The food comes near the end of the paragraph.
>
> Now the quote:*********************
>
> Beatty foiund Lion, battered and listing, making for home at 10 knots
> on her starboard engine, surrounded by a screen of ligjht cruisers and
> destroyers. Sespite the appalling appearance of her decks and
> superstructure, casualties had been remarkably low: two men killed and
> eleven wounded. The critical damage to the ship was below the
> waterline. Here, work parties had placed collision mats and built wood
> cofferdams to stop the inflow of seawater, shored up bulkheads to
> prevent collapse, and started the pumps. Nevertheless, the injury to
> the ship's propulsion system was grave. Sal****er contamination of the
> boiler-feed-water systemalready had caused the failure of the port
> engine and now was also affecting the starboard engine. All dynamos
> were out of action and, except for the light provided by lanterns and
> candles, the ship was dark. No stoves were working, but Beatty's
> steward, left behind when the admiral departed the ship, managed to
> produce a cold lunch of champagne and foie gras sandwiches for the
> members of the staff. Young and his colleagues, their faces balckend
> by
> cordite smoke and their nerves jangled by hours under shellfire, sat
> down and cheered themselves at this unusual picnic
>
> ***************************************end of quote
>
>
> There'll always be an England, I guess. (But only as long as there is
> also a France)
>

And they say war is hell...

Jack Fiestarmy

"notbob" > wrote in message
news:wdZpc.104235$Ik.8495542@attbi_s53...
> On 2004-05-17, Rodney Myrvaagnes > wrote:
>
> > produce a cold lunch of champagne and foie gras sandwiches for the
> > members of the staff....
>
> What!?... no plum duff or spotted dicK? What has the fleet come to?
>
> nb

They got the spotted dick after the liberation of France.

On Tue, 18 May 2004 16:52:10 -0600, Arri London >
wrote:

>
>
>Charles Gifford wrote:
>>
>> "Arri London" > wrote in message
>> ...
>> >
>> > >
>> > > What!?... no plum duff or spotted dick? What has the fleet come to?
>> > >
>> > > nb
>> >
>> > Those aren't cold dishes.
>>
>> If they are cooked they can, and often are, served cold.
>>
>> Charlie
>
>Interesting. All those years of school dinners and pseudo-school dinners
>and no one I know has been served either of those two dishes cold. Of
>course every thing that has been cooked can be served cold. But that
>doesn't mean they taste good that way.
>Neither plum duff nor spotted dick are worth eating cold. Both, when
>well made, are very nice hot.


I don't think either was served to officers, never mind admirals.
Also, is "well made" not ipso facto unauthentic? [ducking and running]


Rodney Myrvaagnes J36 Gjo/a


Ask not with whom the buck stops . . .

Rodney Myrvaagnes wrote:
>
> On Tue, 18 May 2004 16:52:10 -0600, Arri London >
> wrote:
>
> >
> >
> >Charles Gifford wrote:
> >>
> >> "Arri London" > wrote in message
> >> ...
> >> >
> >> > >
> >> > > What!?... no plum duff or spotted dick? What has the fleet come to?
> >> > >
> >> > > nb
> >> >
> >> > Those aren't cold dishes.
> >>
> >> If they are cooked they can, and often are, served cold.
> >>
> >> Charlie
> >
> >Interesting. All those years of school dinners and pseudo-school dinners
> >and no one I know has been served either of those two dishes cold. Of
> >course every thing that has been cooked can be served cold. But that
> >doesn't mean they taste good that way.
> >Neither plum duff nor spotted dick are worth eating cold. Both, when
> >well made, are very nice hot.
>
> I don't think either was served to officers, never mind admirals.

Probably not. Can't imagine either champagne or foie gras being on the
menu in the RN these days, with budget cuts.

> Also, is "well made" not ipso facto unauthentic? [ducking and running]
>
> Rodney Myrvaagnes J36 Gjo/a


LOL! Ah you must never have eaten either one then. One of the glories of
cold-weather eating is the freshly-steamed pudding! However, one of the
reasons they normally aren't deliberately eaten cold (at least by sane
people) is that they do turn leaden and stodgy when cooled.

"Arri London" > wrote in message
...
>
>
> Charles Gifford wrote:
> >
> > "Arri London" > wrote in message
> > ...
> > >
> > > >
> > > > What!?... no plum duff or spotted dick? What has the fleet come to?
> > > >
> > > > nb
> > >
> > > Those aren't cold dishes.
> >
> > If they are cooked they can, and often are, served cold.
> >
> > Charlie
>
> Interesting. All those years of school dinners and pseudo-school dinners
> and no one I know has been served either of those two dishes cold. Of
> course every thing that has been cooked can be served cold. But that
> doesn't mean they taste good that way.
> Neither plum duff nor spotted dick are worth eating cold. Both, when
> well made, are very nice hot.

We differ again. Because you do not like it does not mean no one else does.
Have you ever had either dish cold? I've had both cold and they are fine -
although better hot. And, don't forget the custard sauce.

Charlie

"Rodney Myrvaagnes" > wrote in message
...
>
> I don't think either was served to officers, never mind admirals.
> Also, is "well made" not ipso facto unauthentic? [ducking and running]
>
>
> Rodney Myrvaagnes J36 Gjo/a

Today that would probably be true. In the 19th century Royal Navy, it would
be a special treat well fit for an Admiral! No common sailor would ever get
such a thing to eat.

Charlie

Charles Gifford wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Charles Gifford wrote:
> > >
> > > "Arri London" > wrote in message
> > > ...
> > > >
> > > > >
> > > > > What!?... no plum duff or spotted dick? What has the fleet come to?
> > > > >
> > > > > nb
> > > >
> > > > Those aren't cold dishes.
> > >
> > > If they are cooked they can, and often are, served cold.
> > >
> > > Charlie
> >
> > Interesting. All those years of school dinners and pseudo-school dinners
> > and no one I know has been served either of those two dishes cold. Of
> > course every thing that has been cooked can be served cold. But that
> > doesn't mean they taste good that way.
> > Neither plum duff nor spotted dick are worth eating cold. Both, when
> > well made, are very nice hot.
>
> We differ again. Because you do not like it does not mean no one else does.

It's a question of common usage, not whether or not I like or dislike
something. They are puddings to be served hot.

> Have you ever had either dish cold?

Yes, inadvertantly. They often sit around before serving in school
settings. Pretty awful. The majority of my colleagues wouldn't eat
either of them when served at school lunch either, because the puddings
weren't likely to be warm.
No doubt you know a different population in the UK than I do; I don't
know how long you've lived there, where and under what circumstances.


I've had both cold and they are fine -
> although better hot. And, don't forget the custard sauce.
>
> Charlie

Just because you like it doesn't mean anyone else there does; cold
congealed custard on cold congealed steamed pudding is nasty too.

"Arri London" > wrote in message
...
>
>
> Charles Gifford wrote:
> >
> > "Arri London" > wrote in message
> > ...
> > >
> > >
> > > Charles Gifford wrote:
> > > >
> > > > "Arri London" > wrote in message
> > > > ...
> > > > >
> > > > > >
> > > > > > What!?... no plum duff or spotted dick? What has the fleet come
to?
> > > > > >
> > > > > > nb
> > > > >
> > > > > Those aren't cold dishes.
> > > >
> > > > If they are cooked they can, and often are, served cold.
> > > >
> > > > Charlie
> > >
> > > Interesting. All those years of school dinners and pseudo-school
dinners
> > > and no one I know has been served either of those two dishes cold. Of
> > > course every thing that has been cooked can be served cold. But that
> > > doesn't mean they taste good that way.
> > > Neither plum duff nor spotted dick are worth eating cold. Both, when
> > > well made, are very nice hot.
> >
> > We differ again. Because you do not like it does not mean no one else
does.
>
> It's a question of common usage, not whether or not I like or dislike
> something. They are puddings to be served hot.

Certainly they are to be served hot. Some folks like 'em cold as well. Pizza
is meant to be served hot but many also like it cold even though that is not
common usage.

> > Have you ever had either dish cold?
>
> Yes, inadvertantly. They often sit around before serving in school
> settings. Pretty awful. The majority of my colleagues wouldn't eat
> either of them when served at school lunch either, because the puddings
> weren't likely to be warm.

Hee, hee! I'm sorry you got cold school puddings. <grin> They used to make a
very good figgy duff in the old dining room at the Connaught when they still
did traditional British dinning. That was pretty good cold.

> No doubt you know a different population in the UK than I do; I don't
> know how long you've lived there, where and under what circumstances.

I haven't lived there. Never spent more than a month or two there at a time.
I used to visit quite often though and am a lover and student of
"Traditional English" foods.

> I've had both cold and they are fine -
> > although better hot. And, don't forget the custard sauce.
> >
> > Charlie
>
> Just because you like it doesn't mean anyone else there does;

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

> cold congealed custard on cold congealed steamed pudding is nasty too.

Well, I have to admit that old, cold custard wouldn't be very good. Might
use lemon curd though. ;-)

Charlie

Charles Gifford wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Charles Gifford wrote:
> > >
> > > "Arri London" > wrote in message
> > > ...
> > > >
> > > >
> > > > Charles Gifford wrote:
> > > > >
> > > > > "Arri London" > wrote in message
> > > > > ...
> > > > > >
> > > > > > >
> > > > > > > What!?... no plum duff or spotted dick? What has the fleet come
> to?
> > > > > > >
> > > > > > > nb
> > > > > >
> > > > > > Those aren't cold dishes.
> > > > >
> > > > > If they are cooked they can, and often are, served cold.
> > > > >
> > > > > Charlie
> > > >
> > > > Interesting. All those years of school dinners and pseudo-school
> dinners
> > > > and no one I know has been served either of those two dishes cold. Of
> > > > course every thing that has been cooked can be served cold. But that
> > > > doesn't mean they taste good that way.
> > > > Neither plum duff nor spotted dick are worth eating cold. Both, when
> > > > well made, are very nice hot.
> > >
> > > We differ again. Because you do not like it does not mean no one else
> does.
> >
> > It's a question of common usage, not whether or not I like or dislike
> > something. They are puddings to be served hot.
>
> Certainly they are to be served hot. Some folks like 'em cold as well. Pizza
> is meant to be served hot but many also like it cold even though that is not
> common usage.
>
> > > Have you ever had either dish cold?
> >
> > Yes, inadvertantly. They often sit around before serving in school
> > settings. Pretty awful. The majority of my colleagues wouldn't eat
> > either of them when served at school lunch either, because the puddings
> > weren't likely to be warm.
>
> Hee, hee! I'm sorry you got cold school puddings. <grin> They used to make a
> very good figgy duff in the old dining room at the Connaught when they still
> 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.
>
> > No doubt you know a different population in the UK than I do; I don't
> > know how long you've lived there, where and under what circumstances.
>
> I haven't lived there. Never spent more than a month or two there at a time.
> I used to visit quite often though and am a lover and student of
> "Traditional English" foods.
>
> > I've had both cold and they are fine -
> > > although better hot. And, don't forget the custard sauce.
> > >
> > > Charlie
> >
> > Just because you like it doesn't mean anyone else there does;
>
> I never said I liked it for preference. If it is a good pudding it is quite
> edible cold.

Disagree of course

>
> > cold congealed custard on cold congealed steamed pudding is nasty too.
>
> Well, I have to admit that old, cold custard wouldn't be very good. Might
> use lemon curd though. ;-)
>
> Charlie

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

"Arri London" > wrote in message
...
>
>
> Charles Gifford wrote:
> >
> > Hee, hee! I'm sorry you got cold school puddings. <grin> They used to
make a
> > very good figgy duff in the old dining room at the Connaught when they
still
> > 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.

> > I never said I liked it for preference. If it is a good pudding it is
quite
> > edible cold.
>
> Disagree of course

But of course! <grin>

> 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 dick
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

On 2004-05-21, Charles Gifford > wrote:

> Today that would probably be true. In the 19th century Royal Navy, it would
> be a special treat well fit for an Admiral! No common sailor would ever get
> such a thing to eat.

I think the regular crew got duff on Sundays. It was one of the few things
that made Sundays special.

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

"Charles Gifford" > wrote in message link.net>...
> "Arri London" > wrote in message
> ...
> >
> > >
> > > What!?... no plum duff or spotted dick? What has the fleet come to?
> > >
> > > nb
> >
> > Those aren't cold dishes.
>
> If they are cooked they can, and often are, served cold.
>
> Charlie

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."
(http://www.amazon.co.uk/exec/obidos/ASIN/0393320944)

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

"Father Ignatius" > wrote in message
om...
>
> 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."
> (http://www.amazon.co.uk/exec/obidos/ASIN/0393320944)
>
> Which we do no recall having seen Spotted Dick, 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

"Lucretia Borgia" > wrote in message
news
>
> 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

On 2004-05-24, Charles Gifford > wrote:
>
> 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.

"Lucretia Borgia" > wrote in message
...
<snip>
> 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" > wrote in message
news:Rjosc.109509$xw3.6303196@attbi_s04...
> On 2004-05-24, Charles Gifford > wrote:
> >
> > 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" > wrote in message
...
>
<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). 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.

> 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

Charles Gifford wrote:
>
> "Arri London" > wrote in message
> ...
> >
> <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.
Suburban/rural Essex can be very quiet on Sundays.

> 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.
>
> > 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" > wrote in message
...
>
>
> >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.
> Suburban/rural Essex can be very quiet on Sundays.

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.

> 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

Lucretia Borgia wrote:
>
> On Tue, 25 May 2004 17:00:39 -0600, Arri London >
> wrote:
>
> >
> >
> >Charles Gifford wrote:
> >>
> >> "Arri London" > wrote in message
> >> ...
> >> >
> >> <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.
> >Suburban/rural Essex can be very quiet on Sundays.
> >
> >> 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 wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > >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.
> > Suburban/rural Essex can be very quiet on Sundays.
>
> 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.

>
> > 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" > wrote in message
...
>
>
> Charles Gifford wrote:
> >
> > > 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.

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

Charlie

Charles Gifford wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Charles Gifford wrote:
> > >
> > > > 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.
>
> 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.