Archived posting to the Leica Users Group, 2009/10/27
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Nothing, I suppose :-) Apparently, a lot of people just do not like kidneys - no one ever asked me though. My father used to tell of a S+K pie he ate in the States, there was no kidney in it. He asked why, and was told " We don't put it in because people don't like it.". Then why S+K?, asked my father, the answer, "Well it's a traditional recipe, isn't it." I love them, grilled, fried and devilled. They used to be a part of a true "full-english", along with Kedgeree, Finnan Haddock and kippers (and no sign of baked beans or hash browns). In Spain, or at least in Spanish restaurants here in Germany, I always have kidneys braised in Sherry as a starter. Cheers Douglas BTW: The ale or Guinness is supposed to tenderise the meat, I reckon braising the meat for a long time in a medium oven does the job just as well, even with the cheapest cuts - I'd rather drink the ale while I'm waiting for it to get tender. :-) Jayanand Govindaraj wrote: > Douglas, > What is the point in replacing kidneys with ale or Guiness? Except > that when you imbibe the latter, it is filtered through the former, > what else is there in common? > Cheers > Jayanand > > On Tue, Oct 27, 2009 at 2:54 PM, Douglas Sharp <douglas.sharp at gmx.de> > wrote: > >> One of my favourites too - though I only know of one pub in Yorkshire that >> still makes it with a baked suet pastry crust like my granny used to make. >> Th typical mountains of flaky pastry served on top of pies these days are >> ridiculous. >> >> Sadly, the true S+K (aka Snake & Pygmy) has almost disappeared, and has >> now >> been almost completely replaced by steak and ale or steak and Guiness >> pies. >> >> There's a really excellent S+A pie with a very good shortcrust pastry at >> the >> Hart Inn in Sandsend on the north Yorkshire coast. >> >> http://gallery.leica-users.org/d/138940-2/20080907-_MG_8906.jpg >> >> The Rose Inn on the bridge at Pickering does a good one with ruff-puff >> pastry >> >> here are two that got away >> >> http://gallery.leica-users.org/d/179151-1/_MG_0254.jpg >> >> and there's a very good traditional, home-baked S+A at the Station Hotel >> in >> Grosmont (with homemade shortcrust pastry and fresh veggies - not frozen). >> The S+G pies at the Three Fiddles in Guisborough are well worth trying >> too. >> >> Jerry, >> >> 80/- is a quite strong McEwans Scottish ale (4.5% abv) , sadly now only >> available as a keg ale and in bottles, the cask (barrel) ale was >> discontinued in January 2007. >> >> The 80/- refers to the duty based on strength that was levied on each >> barrel. >> >> Cheers >> Douglas >> >> Frank Dernie wrote: >> >>> Steak and kidney pie wow, my favourite food! >>> Frank >>> >>> >>> On 27 Oct, 2009, at 02:45, Jerry Lehrer wrote: >>> >>> >>>> DOUGLAS >>>> For the uninformed among you, haggis is a sausage-like melange of >>>> ingredients (don't ask), cooked >>>> inside a dead sheep's stomach. Quite good really! >>>> >>>> The only thing I could not take when I lived and worked in the UK was >>>> "snake and kiddley" pie It >>>> always smelled like the old Paris street pissoirs. >>>> >>>> Umm, Douglas, what is 80/--? I recall no ale with that name. >>>> >>>> Jerry >>>> >>>> >>>> Douglas Sharp wrote: >>>> >>>>> Turnip in Scotch?? >>>>> >>>>> It's nice with haggis, though. >>>>> >>>>> We had a really nice haggis, neep and tattie pie on our recent vacation >>>>> in the north of England. >>>>> Washed down with a pint of 80/- - wonderful! >>>>> >>>>> The only thing that should ever be put in Scotch is water - and that >>>>> only from drinking outside in the rain. :-) >>>>> >>>>> Cheers >>>>> Douglas >>>>> >>>>> H. Ball Arche wrote: >>>>> >>>>>> Haven't you ever heard of an Orkney Libre? >>>>>> Scotch and Coke with a twist of neep. >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> ----- Original Message ---- >>>>>> From: Ken Carney <kcarney1 at cox.net> >>>>>> To: Leica Users Group <lug at leica-users.org> >>>>>> Sent: Sun, October 25, 2009 7:15:33 PM >>>>>> Subject: Re: [Leica] Gout? >>>>>> >>>>>> Good Lord. >>>>>> >>>>>> >>>>>> >>>>>> >>>>>>> -----Original Message----- >>>>>>> From: lug-bounces+kcarney1=cox.net at leica-users.org [mailto:lug- >>>>>>> bounces+kcarney1=cox.net at leica-users.org] On Behalf Of Jeffery >>>>>>> Smith >>>>>>> Sent: Sunday, October 25, 2009 6:37 PM >>>>>>> To: Leica Users Group >>>>>>> Subject: Re: [Leica] Gout? >>>>>>> >>>>>>> It would definitely merit a test. Do they make a single cherry >>>>>>> Scotch? >>>>>>> >>>>>>> >>>>>> >>>> _______________________________________________ >>>> Leica Users Group. >>>> See http://leica-users.org/mailman/listinfo/lug for more information >>>> >>> _______________________________________________ >>> Leica Users Group. >>> See http://leica-users.org/mailman/listinfo/lug for more information >>> >>> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> >> > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information > >