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by kitchen clerk
Thu Sep 16, 2010 10:33 am
 
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Re: Roasting Fire

Not sure what to make of this! (Poor Whiskey, what must it be like to be the last of a breed...) http://lh6.ggpht.com/_JD0GSPK1bkY/TMVJwNK0SiI/AAAAAAAAAD0/VDZF_BCIxkU/s720/Turnspit.jpg "Turnspit dogs were in use until the middle of the 19th century as a tool to save cooks in large households th...
by kitchen clerk
Mon Oct 25, 2010 10:18 am
 
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by kitchen clerk
Thu Sep 16, 2010 10:21 am
 
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by kitchen clerk
Tue Dec 28, 2010 10:47 pm
 
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Bours

Bours It was the July cooking weekend, and we thought we would have a go at a recipe from the collection published by Mrs. Napier in 1882. These recipes were from a manuscript written after 1467, but originating sometime before that. Its full title is “ A Noble boke off cookry ffor a prynce houssold...
by kitchen clerk
Mon Dec 19, 2011 2:18 pm
 
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Jubilee Photos.

https://lh5.googleusercontent.com/-zy5ecr_L3eY/T8qMOchcc3I/AAAAAAAA3Ck/hJn3dHYKxOQ/s487/DSCF1143.JPG Took a while, but now the films taken at the jubilee event have been processed. And up on picassa! https://picasaweb.google.com/109180893573361661520/JubileeFilmNo1 https://picasaweb.google.com/1091...
by kitchen clerk
Mon Jun 18, 2012 9:05 pm
 
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by kitchen clerk
Thu Aug 02, 2012 12:10 pm
 
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How thin is gold leaf?

So, how thick is gold leaf? Very thin, obviously, but it is surprisingly difficult to find out exactly. So how about going back to basics and working it out. The place to start is with the manufactures and distributors, who have an interest in being precise about such a delicate and valuable materia...
by kitchen clerk
Tue Jan 22, 2013 8:56 pm
 
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Re: Menu and recipe advice please - Now Diary of Making !!!

'Chekins in pyke paest', the 'like paste' is assumed to refer to the previous recipe, 'To make pyes of grene apples', which has an unusually detailed description of a pastry. ' then make youre coffyn after this maner, take a lyttle fayre water and half a dyche of butter and a little Saffron, and set...
by kitchen clerk
Mon Jun 03, 2013 4:42 pm
 
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