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Re: Vegetable Recipe(s)

shame about the ricer, perhaps try a colander instead of a sieve, might make it a little easier. When we sieve, we use a metal colander with holes about 3/16" in diameter I would guess, maybe 1/4" and that catches most of the skins I suppose. I'm pretty sure that we've never removed all of...
by tudorcook
Thu Sep 23, 2010 12:12 am
 
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by digger
Fri Oct 29, 2010 10:45 pm
 
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Re: Specialist terms

i'm assuming that you've looked up the MED online definition, which is pretty much the same as the OED one: Entry printed from Oxford English Dictionary Online Copyright © Oxford University Press 2010 {dag}walm, n.1 SECOND EDITION 1989 Obs. Forms: {alpha}. 1 wælm, 2- walm, 6 (? qualme), wawlme, wawm...
by tudorcook
Fri Nov 26, 2010 2:39 am
 
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by digger
Tue Nov 30, 2010 12:58 pm
 
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by johnna
Sat Dec 04, 2010 12:46 am
 
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tudorcookery.com

I've just seen the first of the new videos linked from the HRP site, ( http://www.hrp.org.uk/HamptonCourtPalace/ ), at http://bit.ly/hrEfKN with Robin cooking 'Ryschewys close and fryez' and I'm just off back there to watch 'Tarte owte of Lent' and the others. Check it out. The 3rd video is 'Fyletty...
by TerryL
Wed Dec 08, 2010 6:11 pm
 
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Re: Seasonal Holidays Event : Dec 2010 - Jan 2011

Day 2 : pretty much like day 1, the beef stew was replaced on the menu by fillets en gallentine, (a very good FenG it was too, MarcH made a nice one there). I didn't think I had taken as many pictures today, I didn't but I seem to have taken more than I thought. I'm just going to start going through...
by TerryL
Tue Dec 28, 2010 8:11 pm
 
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Re: Seasonal Holidays Event : Dec 2010 - Jan 2011

OK, Days 3 and 4 pictures now on my Picasa pages at http://picasaweb.google.com/terry.love.uk/20101229XmasNewYear2010Day3# and http://picasaweb.google.com/terry.love.uk/20101230XmasNewYear2010Day4# However, today I think they about got the format of the Kings' Dining about right, the previous day it...
by TerryL
Thu Dec 30, 2010 11:16 pm
 
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by Captain Reech
Tue Jan 04, 2011 9:14 am
 
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by Grymm
Wed Jan 26, 2011 5:24 pm
 
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Re: Modern twist on old recipes

Like Richard said Heston's taking the recipes and running with them. Both Johnnas quoted recipes say "do hem in an erthen pot with gode broth" but don't mention what you make the broth from. Heston has chosen to make the broth from calves tail, mention that to yer standard clueless reporte...
by Grymm
Sat Jan 29, 2011 5:57 pm
 
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by johnna
Sun Apr 24, 2011 11:38 pm
 
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Re: May Late Spring Bank Holiday Even

OK, finally done day 2 pictures (less pictures, less about the cooking) are at...

https://picasaweb.google.com/terry.love ... lidayDay2#
by TerryL
Wed Jun 01, 2011 5:36 pm
 
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Re: August bank holiday

I think it was one of those "it'll never be finished" type projects, but it was looking very nice the last time I can remember seeing it. I thought he took it to use as a display item on his school talks, unless it's on top of the bookcase in 57? https://lh3.googleusercontent.com/-dF88qVg6...
by TerryL
Thu Sep 22, 2011 9:07 pm
 
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Sugar Embarkation and Palace

Split this from the thread they were originally in as they deserve a home of thier own! only ones that I have to hand.....and not a very good ones at that! should point out that this was mainly the work of Lawrence, who used to work with us, with Dave and Adrian....a collaborative effort involving ...
by tudorcook
Tue Sep 27, 2011 1:19 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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Re: Anything interesting happening in the February session?

Images of the glitten/splitten/slothglove rock up from the 14th through to the 16thC, they could be leather, cloth, felt or knit, no indications in the pics. Kitty made me some one piece felted ones which need real artic conditions as they are REALLY toasty, we decided that felting in one (Formed as...
by Grymm
Sun Feb 12, 2012 10:56 pm
 
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Re: Sops

e.g. Soppes in fenkell, recipe lxxv, Manchester MS of "The Fourme of Cury" [T]ake blades of fenkel· schrede/ hem not to smale·do hem to/ ſeeþ in watur and oyle and/ oynouns y mynced þer wiþ· do/ safroun and salt and poudour douce.// [41v] serue hit forth. tak bred y roſted/ and lay þe sew ...
by digger
Fri Jul 13, 2012 10:43 am
 
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Re: Baking Bread in a Wood Fired Oven

A quick report on my Kentwell baking experience: Managing the Oven This was an interesting experience as the oven had been cold since the August Bank Holiday, we fired it on the Friday evening but the whole body of the oven block only really started to warm up by the Wednesday. In addition the oven ...
by Sophia
Mon Oct 08, 2012 1:11 pm
 
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October weekend - The Four Humours

OK, finally getting around to looking at the pictures I took in October. Elise asked about the "Four Humours" that Barry P was presenting so I've pulled out those images first and created an album on my Picasa for them https://picasaweb.google.com/102203913787549155798/20121006FourHumours?...
by TerryL
Thu Nov 08, 2012 3:28 pm
 
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October weekend - The main pictures

Finally, the main set of pictures from the October cooking weekend.

https://picasaweb.google.com/1022039137 ... directlink
by TerryL
Sat Nov 10, 2012 8:16 pm
 
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Re: Christmas

So rehearsal done and dusted, what's to report? As per last year, the kitchens will cook a small meal based on the diet lists from the Eltham ordinances to be served by liveried staff (or some kitchen boys given a quick buff and shine at least)to the King in the Great Watching Chamber at 3.00pm dail...
by tudorcook
Wed Dec 19, 2012 1:11 am
 
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Re: March Cookery Event

Any updates on what's to be expected this weekend? OK, after the Saturday session, 1) Robin de-boned a leg of pork (a little smaller than last month and this month also removed the skin to compare how it cooked to last month with the skin on) for roasting. 2) Robin, once butchery was complete, set ...
by TerryL
Sat Mar 02, 2013 8:10 pm
 
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by digger
Mon Mar 04, 2013 11:42 am
 
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Re: September cooking event

Unfortunately with no scales at Kew it'll be a (closeish) approximation of the recipe rather than a carbon copy, plus I'm hoping to persuade Mr Cadle to make it and get him involved 'from bean to cup' so it'll depend on Dave's interpretation of the instructions as well. It's okay that it's not quit...
by TerryL
Sun Sep 08, 2013 10:05 pm
 
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