Around once a month I have baked beans on toast with one or two fresh eggs on, a treat from my boyhood days, we got it when eggs came back into season. Yes you who do not know hens had a season, eggs would be sparse through the winter apart from dried egg. Mother would preserve eggs in season by sinking them into a large stone pot half full of isinglass which coated the eggs making them air tight you could open one at Christmas and it would be fresh enough to have fried. We had a cool dark pantry with preserved food of all kinds mainly fruit and the sides of Bacon and Hams hung up in a dark cool passage we were virtually self sufficient with the garden produce during the war.
I love smoked fish, smoked eel would not come in that category as far as I am concerned, we do of course have Whitby Kippers so could well be spoilt. Black pudding yes white pudding no, our local Butcher still makes his own, that factory made stuff no thank you. What Happened to sausage? At times no matter how you cook it you need steel teeth to get through it. Mine goes into the oven at 190c for twenty minutes turn once, that way they keep some of the succulence.
Can only get Heinz here so don't do it often as they are very sweet. The Belgian version of beans in tomato sauce come in jars and is not good. If I plan ahead, I make my own which are much better.
I once took a group of Belgian scientists to Dublin for an immersion trip. 15 of the 17 had sore heads from the night before doing an Irish pub crawl after a visit to Jameson's distillery with full tastings of Bourbon and 5 different kinds of whiskey. Those who took my advice and had the full Irish - bacon, sausage, black and white pudding, mushrooms, tomatoes, egg and beans with soda bread - were soon cured and did not need any more food before our evening flight home.
Those who stuck with continental croissants and toasted, sliced bread stayed queasy all day and by midday were hungry but unable to face food or practise their English properly.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Joyce21, When you only had dried egg it was what you used, at one time people with no access to eggs had to use dried, mixed with water and a drop of milk it became scrambled egg once a pat of butter was melted in the pan salt and pepper added and it was still awful. The big stone chatty was to keep it cool as the stone would weep helping to keep it all cool. We used that method in the Middle East, a huge stone chatty filled with water and left to stand overnight would be ice cold first thing and stay cool as it wept and the breeze flowed over it. We also got tinned bacon and egg, you opened the tin and this vapid sheet of pink stuff would pour out with what looked like custard, close your eyes warm it in a mess tin and use your imagination, it never worked for me. Many people lived on dried egg from a tin with USA on it, the only egg they got apart from in season when the hens laid I think it was one egg per household per week, I could be wrong. That lasted well into the fifties, those of us living on farms and smallholdings had real eggs.
Now you're talking - proper baked beans, cooked in the slow cooker - a favourite winter supper dish in this household - with plenty left over for OH to take to work for lunch the next day.
Just popped in for a gander and see we 're still doing food. ? . All this talk of cooked breakfasts is making me drool. I don't do sausages, l cook them for others in the family but I've never enjoyed the texture of them. For me thick grilled bacon, tinned tomatoes, lots of mushrooms, poached eggs and granary toast all with a generous grind of black pepper, yum. Hubby and kids adore fried bread, that's saved for special breakfasts. I love leftover roasties fried up too, but they're hard to save in our fridge, little pickers. Can't do beans with breakfast, they leave me feeling too full, but love beans on toast, any but Heinz, (too sweet). Hubby only does cold beans .
Obelix , if you're planning any more Irish Whiskey tasting give us a shout, lovely stuff.
Sorry LS. Don't like whisky or whiskey or bourbon. The only saving grace of Irish whiskey is that it doesn't smell like your dirty shirt after a good garden bonfire.
I love all sorts of beans (except runners)in lots of dishes but only do baked beans about twice a year cos OH likes them.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Posts
Around once a month I have baked beans on toast with one or two fresh eggs on, a treat from my boyhood days, we got it when eggs came back into season. Yes you who do not know hens had a season, eggs would be sparse through the winter apart from dried egg. Mother would preserve eggs in season by sinking them into a large stone pot half full of isinglass which coated the eggs making them air tight you could open one at Christmas and it would be fresh enough to have fried. We had a cool dark pantry with preserved food of all kinds mainly fruit and the sides of Bacon and Hams hung up in a dark cool passage we were virtually self sufficient with the garden produce during the war.
I love smoked fish, smoked eel would not come in that category as far as I am concerned, we do of course have Whitby Kippers so could well be spoilt. Black pudding yes white pudding no, our local Butcher still makes his own, that factory made stuff no thank you. What Happened to sausage? At times no matter how you cook it you need steel teeth to get through it. Mine goes into the oven at 190c for twenty minutes turn once, that way they keep some of the succulence.
Frank.
There's another one I don't get. Curry beans. OH loves them, so did my Mum. I can't be doing with them.
“It's still magic even if you know how it's done.”
Frank, the eggs were preserved in a large barrel under the stairs Dried egg powder was never used.
Can only get Heinz here so don't do it often as they are very sweet. The Belgian version of beans in tomato sauce come in jars and is not good. If I plan ahead, I make my own which are much better.
I once took a group of Belgian scientists to Dublin for an immersion trip. 15 of the 17 had sore heads from the night before doing an Irish pub crawl after a visit to Jameson's distillery with full tastings of Bourbon and 5 different kinds of whiskey. Those who took my advice and had the full Irish - bacon, sausage, black and white pudding, mushrooms, tomatoes, egg and beans with soda bread - were soon cured and did not need any more food before our evening flight home.
Those who stuck with continental croissants and toasted, sliced bread stayed queasy all day and by midday were hungry but unable to face food or practise their English properly.
Joyce21, When you only had dried egg it was what you used, at one time people with no access to eggs had to use dried, mixed with water and a drop of milk it became scrambled egg once a pat of butter was melted in the pan salt and pepper added and it was still awful. The big stone chatty was to keep it cool as the stone would weep helping to keep it all cool. We used that method in the Middle East, a huge stone chatty filled with water and left to stand overnight would be ice cold first thing and stay cool as it wept and the breeze flowed over it. We also got tinned bacon and egg, you opened the tin and this vapid sheet of pink stuff would pour out with what looked like custard, close your eyes warm it in a mess tin and use your imagination, it never worked for me. Many people lived on dried egg from a tin with USA on it, the only egg they got apart from in season when the hens laid I think it was one egg per household per week, I could be wrong. That lasted well into the fifties, those of us living on farms and smallholdings had real eggs.
Frank.
Now you're talking - proper baked beans, cooked in the slow cooker - a favourite winter supper dish in this household - with plenty left over for OH to take to work for lunch the next day.
http://www.simplyrecipes.com/recipes/slow_cooked_boston_baked_beans/
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Muddle-Up - thick marzipan, no icing please
Just popped in for a gander and see we 're still doing food. ? . All this talk of cooked breakfasts is making me drool. I don't do sausages, l cook them for others in the family but I've never enjoyed the texture of them. For me thick grilled bacon, tinned tomatoes, lots of mushrooms, poached eggs and granary toast all with a generous grind of black pepper, yum. Hubby and kids adore fried bread, that's saved for special breakfasts. I love leftover roasties fried up too, but they're hard to save in our fridge, little pickers. Can't do beans with breakfast, they leave me feeling too full, but love beans on toast, any but Heinz, (too sweet). Hubby only does cold beans .
Obelix , if you're planning any more Irish Whiskey tasting give us a shout, lovely stuff.
Sorry LS. Don't like whisky or whiskey or bourbon. The only saving grace of Irish whiskey is that it doesn't smell like your dirty shirt after a good garden bonfire.
I love all sorts of beans (except runners)in lots of dishes but only do baked beans about twice a year cos OH likes them.
I wondered what an immersion trip was until I got to the bit about the distillery. Now I understand