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Megabites

The ramblings of an Irish food and drink writer who is restaurant critic for the Irish Daily Mail, formerly of The Irish Times. Wednesday, April 15, 2015. Classic cookbooks revisited: part 1. By Patience Gray and Primrose Boyd. Penguin Books, 1957. And they were, indeed, few. Elizabeth David was very active during the 1950s but her time came with the age of permissiveness, the Swinging Sixties. By then, the world was more accepting of the kind of gospel which she so eloquently preached. It promised somet...

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Megabites | tomdoorley.blogspot.com Reviews
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The ramblings of an Irish food and drink writer who is restaurant critic for the Irish Daily Mail, formerly of The Irish Times. Wednesday, April 15, 2015. Classic cookbooks revisited: part 1. By Patience Gray and Primrose Boyd. Penguin Books, 1957. And they were, indeed, few. Elizabeth David was very active during the 1950s but her time came with the age of permissiveness, the Swinging Sixties. By then, the world was more accepting of the kind of gospel which she so eloquently preached. It promised somet...
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1 megabites
2 classic book
3 plats du jour
4 la proven
5 ale or poulet
6 salsa verde
7 posted by
8 tom doorley's megabites
9 no comments
10 classic recipes
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megabites,classic book,plats du jour,la proven,ale or poulet,salsa verde,posted by,tom doorley's megabites,no comments,classic recipes,cookbooks,david gentleman,oxford comma,patience gray,penguin books,primrose boyd,possibly,a bit superficial,1 comment
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Megabites | tomdoorley.blogspot.com Reviews

https://tomdoorley.blogspot.com

The ramblings of an Irish food and drink writer who is restaurant critic for the Irish Daily Mail, formerly of The Irish Times. Wednesday, April 15, 2015. Classic cookbooks revisited: part 1. By Patience Gray and Primrose Boyd. Penguin Books, 1957. And they were, indeed, few. Elizabeth David was very active during the 1950s but her time came with the age of permissiveness, the Swinging Sixties. By then, the world was more accepting of the kind of gospel which she so eloquently preached. It promised somet...

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tomdoorley.blogspot.com tomdoorley.blogspot.com
1

Megabites: October 2013

http://tomdoorley.blogspot.com/2013_10_01_archive.html

The ramblings of an Irish food and drink writer who is restaurant critic for the Irish Daily Mail, formerly of The Irish Times. Monday, October 7, 2013. THE PEUGEOT 3008 AND ITS GENES. When I was a teenager a lot of my schoolfriends were ferried about in the car that was the epitome of middle-class family transport in the leafy suburbs: the vast and rugged Peugeot 504 estate which, in the days when seatbelts were effectively optional, could fit an entire under-12s rugby team. Now, I never got to drive a ...

2

Megabites: November 2013

http://tomdoorley.blogspot.com/2013_11_01_archive.html

The ramblings of an Irish food and drink writer who is restaurant critic for the Irish Daily Mail, formerly of The Irish Times. Thursday, November 14, 2013. VOLVO V40: Let's roll. Volvo V40 T2 R-Design. One of my early loves. See what they did? In time, I graduated to a 240GL estate in the kind of blue favoured by the Legion of Mary. I wasn’t choosy; I just felt (and I think I still do) that God created Volvos to be estates. Saloons have never looked quite right to me. Cars that are, essentially, a big b...

3

Megabites: April 2015

http://tomdoorley.blogspot.com/2015_04_01_archive.html

The ramblings of an Irish food and drink writer who is restaurant critic for the Irish Daily Mail, formerly of The Irish Times. Wednesday, April 15, 2015. Classic cookbooks revisited: part 1. By Patience Gray and Primrose Boyd. Penguin Books, 1957. And they were, indeed, few. Elizabeth David was very active during the 1950s but her time came with the age of permissiveness, the Swinging Sixties. By then, the world was more accepting of the kind of gospel which she so eloquently preached. It promised somet...

4

Megabites: April 2011

http://tomdoorley.blogspot.com/2011_04_01_archive.html

The ramblings of an Irish food and drink writer who is restaurant critic for the Irish Daily Mail, formerly of The Irish Times. Friday, April 15, 2011. You know what I mean? ARE WELFARE SCROUNGERS HAVING SEX WITH SWANSEA'S BRITONS? OR, THE MEANING OF MYERS, by Garvan Tiddley. Sigh Or, as Slavoj Žižek puts it in his recent book on the dialectical discursivity of self-actualising practices within late-capitalist faux-communitarian formations, 'Sigh'. Inscribed in that word is the very masculinist category ...

5

Megabites: Classic cookbooks revisited: part 1

http://tomdoorley.blogspot.com/2015/04/classic-cookbooks-revisited-part-1.html

The ramblings of an Irish food and drink writer who is restaurant critic for the Irish Daily Mail, formerly of The Irish Times. Wednesday, April 15, 2015. Classic cookbooks revisited: part 1. By Patience Gray and Primrose Boyd. Penguin Books, 1957. And they were, indeed, few. Elizabeth David was very active during the 1950s but her time came with the age of permissiveness, the Swinging Sixties. By then, the world was more accepting of the kind of gospel which she so eloquently preached. It promised somet...

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Caccabus: October 2013

http://caccabus-zan.blogspot.com/2013_10_01_archive.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Mushrooms and other Fungi. It has also been a good year for non edible fungi too I found this candlewick fungus growing in the yard. The best bit has been eating all the tasty ones we can eat, but as always do not eat anything from the wild unless you are 110% sure you know that it is safe to eat.

caccabus-zan.blogspot.com caccabus-zan.blogspot.com

Caccabus: Making the most of a surplus.

http://caccabus-zan.blogspot.com/2015/02/making-most-of-surplus.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Making the most of a surplus. Sometimes our shopping and eating gets out of sync and the fridge fill up with extra things I’d planned to use, but didn’t. One of these was a lovely tub of Mossfield Organic Farm. 500g tub of thick yogurt. The next day tip the strained yoghurt into a bowl and mix well.

caccabus-zan.blogspot.com caccabus-zan.blogspot.com

Caccabus: June 2013

http://caccabus-zan.blogspot.com/2013_06_01_archive.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. I made these bread rolls today as an experiment for the Cookery Camps I'll be teaching over the Summer. They are soft 'White Dinner Rolls'. Gr. Eat with soup, salads or as a breakfast roll. Last of the rolls! 1 sachet fast action yeast. Sift the flour into a bowl and add the yeast from the sachet.

caccabus-zan.blogspot.com caccabus-zan.blogspot.com

Caccabus: September 2013

http://caccabus-zan.blogspot.com/2013_09_01_archive.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. I promised to put the mint chocolate brownies on the blog and here they are! I used Tesco "Dark Chocolate Mint Thins". Which are a bit like "After Eights" . Both of which work really well. This recipe also works perfectly with gluten free flour too. Folding in the mints! 100 g dark chocolate.

caccabus-zan.blogspot.com caccabus-zan.blogspot.com

Caccabus: August 2013

http://caccabus-zan.blogspot.com/2013_08_01_archive.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. 250g rich tea biscuits. A 30cmx18cm Swiss roll tin with baking parchment. Break the chocolate into pieces and put them into a glass or metal bowl. Put 6 cm of hot water in to a saucepan, put the saucepan on to a low heat and place the bowl on top. Chill till cold and cut into slices. Stir the brok...

caccabus-zan.blogspot.com caccabus-zan.blogspot.com

Caccabus: December 2013

http://caccabus-zan.blogspot.com/2013_12_01_archive.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. The pie and nothing but the pie! Sausage, ham and leek pie! Friday, December 13, 2013. Subscribe to: Posts (Atom). Eat like a girl. Making Talayotic Cheese at Torralbet Farm, Menorca. Weekend reading: Michaela DeSoucey’s Contested Tastes–Foie Gras! Small holding v farming. East Cork, Ireland.

caccabus-zan.blogspot.com caccabus-zan.blogspot.com

Caccabus: Eating Your Garden

http://caccabus-zan.blogspot.com/2014/09/eating-your-garden.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Is a special place and the festivals it holds draw a very lovely and special group of people. The Literary Festival of Food and Wine (litfest). The Big Shed fills up with lots of stands for everything from seeds and crafts to craft cider and beer and food. There is even a children's corner. Set th...

caccabus-zan.blogspot.com caccabus-zan.blogspot.com

Caccabus: April 2014

http://caccabus-zan.blogspot.com/2014_04_01_archive.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Friends Day At lismore Castle. Each year Lismore castle in Waterford holds an open day for the members of the friends scheme. We get a tour of the Gallery. The Magnolias were just wonderful! Here are some photos of the day. A wild primrose growing from the wall on the way into the castle.

caccabus-zan.blogspot.com caccabus-zan.blogspot.com

Caccabus: June 2014

http://caccabus-zan.blogspot.com/2014_06_01_archive.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Elderflower Cordial or Stored Sunshine. The blossom has been particularly splendid this Spring and now the elder flowers are adorning the hedgerows. My daughter very kindly picked me the flowers for this batch of cordial. There are about 20 flower heads here. Pour on the boiling water and stir.

caccabus-zan.blogspot.com caccabus-zan.blogspot.com

Caccabus: February 2015

http://caccabus-zan.blogspot.com/2015_02_01_archive.html

A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin           Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Making the most of a surplus. Sometimes our shopping and eating gets out of sync and the fridge fill up with extra things I’d planned to use, but didn’t. One of these was a lovely tub of Mossfield Organic Farm. 500g tub of thick yogurt. The next day tip the strained yoghurt into a bowl and mix well.

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Megabites

The ramblings of an Irish food and drink writer who is restaurant critic for the Irish Daily Mail, formerly of The Irish Times. Wednesday, April 15, 2015. Classic cookbooks revisited: part 1. By Patience Gray and Primrose Boyd. Penguin Books, 1957. And they were, indeed, few. Elizabeth David was very active during the 1950s but her time came with the age of permissiveness, the Swinging Sixties. By then, the world was more accepting of the kind of gospel which she so eloquently preached. It promised somet...

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