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monkeytail2002
เข้าร่วมเมื่อ 10 เม.ย. 2007
I do so enjoy destroying a bigots claims. I also enjoy exposing anyone claiming to be using science to explain their ancient texts as truth. I also do cooking, poetry and random shite.
Nuns Beads (Mrs. Dalgairn's Recipe)
Ingredients:
Cheese
Eggs
Bread-crumbs
Salt
Puff Paste
Butter
Method:
Pound in a mortar four ounces of cheese with a little salt, the beaten yolk of three eggs, and some crumbs of bread; roll them as large as walnuts, cover them with puf paste, and fry them in butter a light brown colour. Serve them in a napkin.
music: Brain Dance Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/by/3.0/
Cheese
Eggs
Bread-crumbs
Salt
Puff Paste
Butter
Method:
Pound in a mortar four ounces of cheese with a little salt, the beaten yolk of three eggs, and some crumbs of bread; roll them as large as walnuts, cover them with puf paste, and fry them in butter a light brown colour. Serve them in a napkin.
music: Brain Dance Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/by/3.0/
มุมมอง: 33
วีดีโอ
Spiced Bacon (A Farmhouse Recipe)
มุมมอง 452 หลายเดือนก่อน
Roughly this 700g loin made 30 slices at 5mm thickness. Ingredients: A fifteen-score pig Salt Brown sugar Jamaica pepper Mixed spices Saltpetre Method: Remove all bones and cut the sides into halves. Take about two pounds of salt and half an ounce of saltpetre and rub the skin until it sweats. Rub the bacon on the flesh side with the remaining saltpetre, especially in places from which the shou...
Highland Beef Balls
มุมมอง 1513 หลายเดือนก่อน
To make these delicious beef balls, originally found in the Highland Feill Cookery-book: 1kg minced beef 500g suet 10mg each of ground black pepper and allspice 15mg of salt 5mg each of saltpetre, sugar, and ginger 2.5mg of ground cloves Add all the ingredients together and mix well. Roll into balls and refridgerate. Fry in some oil to serve until they are a rich brown.
Stoved Hen aka Chicken Stovies
มุมมอง 914 หลายเดือนก่อน
Two versions of an old Highland wedding feast recipe. The classic and the modern. Classic: A plump chicken or fowl, potatoes, onions or shallots (optional), butter, salt, pepper, water Prepare the bird and cut up neatly. Peel two pounds of potatoes and cut up roughly. Slice an onion or two shallots. Arrange in a pot alternate layers of potatoes, onions, and chicken, sprinkling each layer with s...
Mrs. Black's Superior Cookery - Mince Pies: Part 2
มุมมอง 6911 หลายเดือนก่อน
Piiiiiiiieeeeeeeessssss As written in the book: 1lb flour 1 egg 3/4lb butter 1 tsp lemon juice. Make paste with flour, butter, yolk of egg, and lemon juice, following the directions given for Rough Puff Paste (see below). The last time it is rolled, let it be rolled quite thinly. Butter 12 patty pans; cut out 24 rounds of paste with a cutter that fits the pans, rolling out scraps to make the nu...
Mrs. Black's Superior Cookery - Mince Pies: Part 1
มุมมอง 5611 หลายเดือนก่อน
This Christmas special is bringing mincemeat to the table. A sweet, fruity filling that is used to fill shortcrust pastry pies. This recipe is from Mrs. Black's Superior Cookery from 1890. Now be aware, I cock up in this video. I forgot to add the currants so when I come back to this after it matures there will be currants in the mix because I added them after realising. Ingredients as written ...
Welcome to Monkey's Kitchen
มุมมอง 5711 หลายเดือนก่อน
An introductory video for the new direction of the channel. Nothing like 2011 HD technology ;)
Winner winner, Chicken Stovie dinner. - Would you say that back in those times, they ate to live, whereas we now enjoy eating more as a thing in itself? Or do you think it's more down to availability of ingredients?
I think it's a combination of things. The Highlands wasn't money rich. Poverty was rife and life harsh. Modern farming techniques have transformed what we can grow up here so availability definitely has a large impact. However, this was a wedding feast dish so ingredients would likely have been sourced to make this. I think if they had access to ingredients we now take for granted, the original version would have had carrots, neeps, and maybe cabbage. It would have been spiced differently too.
Woo, nice to see you bud!
Hey bud. YT didn't tell me you commented.
😂 love it man
Appears I left some of the unedited footage in here. Also forgot to add the currants, which I added off camera the next day. Woops.
Title needs to be updated... "It's a cooking intro.... it's a cooking intro.... I'm in the kitchen, can't you see... come and cook along with me...." ... ;-)
Haven't spoken to Brian (the fella who made the final intro version) in a while. Wonder if he'd be up for it lol.
Very funny intro
Hello, puppy.
Woof.