The Queen's Pottage
June 7, 2007 9:26 PM Subscribe
Leaving it out lets the bacteria work their magic and tenderize the meat. My dad hung pheasants in the garage for a week before we ate them.
I LOVED this link. One of my fantasies is to open a restaurant dedicated to traditional British cooking. Anyone who wishes to make a joke at this point doesn't know what they're missing.
posted by unSane at 10:04 PM on June 7, 2007
I LOVED this link. One of my fantasies is to open a restaurant dedicated to traditional British cooking. Anyone who wishes to make a joke at this point doesn't know what they're missing.
posted by unSane at 10:04 PM on June 7, 2007
One o' the wowld's show-ist books? Like The Wit of Margaret Thatcher...
posted by weapons-grade pandemonium at 10:42 PM on June 7, 2007
posted by weapons-grade pandemonium at 10:42 PM on June 7, 2007
I love the time line; I've always wondered what basic meals were like in various times in the past. It's so hard to imagine Italy before the tomato or French deserts before chocolate or anywhere before coffee and tea. Or that popcorn was eaten before the domestication of chickens, and watermelon was eaten before that. Amazing.
posted by tula at 10:57 PM on June 7, 2007
posted by tula at 10:57 PM on June 7, 2007
Yea, possets and hippocras aplenty, but alack — no Piebald Richarde!
posted by rob511 at 11:53 PM on June 7, 2007
posted by rob511 at 11:53 PM on June 7, 2007
Anyone know how hard it is to grow medlar? At the 53rd parallel?
posted by Kickstart70 at 12:05 AM on June 8, 2007
posted by Kickstart70 at 12:05 AM on June 8, 2007
Kozad, to add to what unSane said, the old tradition was to hang pheasants until they dropped (i.e. the legs rotted through!)
posted by prentiz at 5:10 AM on June 8, 2007
posted by prentiz at 5:10 AM on June 8, 2007
The only British recipe I know is "Kidney Pie". Take two kidneys and boil the piss out of them ... but I digress.
posted by RavinDave at 5:27 AM on June 8, 2007
posted by RavinDave at 5:27 AM on June 8, 2007
Medlars at the 53? You'd need a big-ass greenhouse. I have got one growing just fine at the 43, though.
(I love your profile: "There are no other MetaFilter members nearby, sorry." That's Quesnel, BC for you I guess).
posted by unSane at 5:36 AM on June 8, 2007
(I love your profile: "There are no other MetaFilter members nearby, sorry." That's Quesnel, BC for you I guess).
posted by unSane at 5:36 AM on June 8, 2007
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What is the deal with leaving meat out for a couple of days before cooking it? (Is it like aged beef...which I know is aged under chill conditions...) Should I leave my marinated chicken breasts out for a couple of days before I stick them in the oven?
posted by kozad at 9:37 PM on June 7, 2007