• 27Jul

    Cook several small jacket poatatoes and cut them in half. scoop out the soft poatoe from the inside and use in another dish. Leave a generaous amount on the skins though! Its mainly so that you have a slight hollow.

    Fill the hollowed out skins with chilli con carny or something of the equivalent. Add a dolop of sour creme on top and some grated cheese. Place under a grill until the cheese is melted.

  • 13Jul

    hubble bubble boil and trouble

    The Open University was having a big sort of ‘village fete’ to celebrate its 40 yrs in education so we went along and one of the things we got to watch was ice-cream being made using liquid nitrogen.

    Ice-cream made using liquid nitrogen

    Jean and another little girl picked the flavourings and then we watched.

    First off they poured in milk, icing sugar and cream and stirred it and then the chocolate chips and coffee flavouring. Then the vat of liquid nitrogen appeared in the gloved hands of a Chemist. They poured it in and stirred the mix.

    And stirred and what amounts to dry ice frothed forth from the brew.

    And within like 10 minutes we were sampling the ice-cream – Jean went back for several helpings :)

    Jean eating ice-cream from liquid nitrogen

    It was a cool demonstration though they needed more flavouring in the mix! The ice-cream also melted alot quicker than normal ice cream would which was interesting. Also there were lots of chuncks of ice exploding out of the bowl so we had to stand quiet far back!

    Adding the creme Adding the sugar Adding the ingredients The liquid nitrogen arrives Look at the steam!

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  • 06Jul

    FISH.–Carp, crayfish, dory, flounders, haddocks, herrings, lobsters, mackerel, mullet, pike, plaice, prawns, salmon, shrimps, soles, sturgeon, tench, thornback.

    MEAT.–Beef, lamb, mutton, veal, buck venison.

    POULTRY.–Chickens, ducklings, fowls, green geese, leverets, plovers, pullets, rabbits, turkey poults, wheatears, wild ducks (called flappers).

    VEGETABLES.–Artichokes, asparagus, beans, cabbages, carrots, cauliflowers, celery, cresses, endive, lettuces, mushrooms, onions, pease, radishes, small salading, sea-kale, sprouts, turnips, vegetable marrow,–various herbs.

    I’m not sure if its due to climate change or what but we have been eating asparagus here since the beginning of May!

    FRUIT.–Apricots, cherries, currants, figs, gooseberries, melons, nectarines, pears, pineapples, plums, raspberries, strawberries, walnuts in high season, and pickled.

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