
Sunday, August 12, 2007
Another book
Being on holiday this week I've OD'd on radio as usual. On Monday there was a 'piece' on the Cooperative Correspondence Club on Woman's HourFrom the WH website.....
"The writing club that spanned 55 years.
In 1935 a young mother living in Ireland wrote to Nursery World magazine begging for advice on what to do with her free time. She said she was lonely and isolated and needed an occupation that cost nothing. In return, she received dozens of letters from woman all over the United Kingdom who were in similar situations. Together they decided to start a private magazine called the Cooperative Correspondence Club where they could write under pseudynoms about their daily lives. Little did they know they would be writing to each other for more than fifty years.
Now a book has been written about the CCC charting its history from 1935 to its closure in 1990. Jennifer Chevalier has been speaking to its author and to two of the surviving members of the CCC."
“Can Any Mother Help Me?: Fifty Years of Friendship through a Secret Magazine” by Jenna Bailey Published by Faber and Faber ISBN: 0-571-23313-9
Listen to the segment below. You may need to click on the 'Play' button twice, I always have to!
Pitmatic
[Pitmatic: The Talk of the North East Coalfield, is published by Northumbria University Press, £9.99. ISBN 1-904794-25-4. The book goes well beyond vocabulary to include many examples of songs and stories written in Pitmatic by colliers about pit life and shows how the speech fitted into the wider language-world of the region.]
Saturday, August 11, 2007
Nigerian pick of the crop for the day
So Mr Steven James wants questions?.....email me with suggestions!
It's Heritage Recipe time!
Ma, Anne and I took a sentimental journey to Carlisle on Friday....while we were there Ma was persuaded to buy a recipe book called "Victory Cookbook" by Marguerite Patten (entertaining reading, done in the style of a scrapbook....recommend you check it out next time you're round at her place, especially if you're planning on rustling up a quick "Woolton Pie" for Sunday lunch!)
Anyway, on the way back on the train we got to reminiscing about "memorable family meals"(er....the way you do!) and the unanimous top of the list was "Tyne Brand Irish Stew Curry". We put our minds to it and came up with a possible/probable recipe. THE RACE IS ON TO VERIFY OUR COLLECTIVE MEMORY!!
2 tins TYNE BRAND Irish Stew (surprisingly still available at all the best corner shops!)*
1 diced cooking apple
1 teaspoon (generic!) Coop curry powder
a handful of sultanas
maybe 2T dessicated coconut
2 oxo cubes and enough water to make it 'not sloppy'
salt and pepper
Throw everything in a pan and simmer till the apple is tender but not mush. Serve with boiled rice (and for the true retro taste/texture experience this should be 'pudding' rice boiled to within an inch of it's life!)
*Current ingredients : Tyne Irish Stew (400g) Ingredient declaration Vegetables (40%) (Potato, Carrot, Onion, Peas), Water, Mutton (17%), Modified Maize Starch, Wheat Flour, Salt, Tomato Puree, Lamb Stock Concentrate (contains Flavouring), Flavouring, Black Pepper.
I did a bit of background research (the internet is all-powerful!) and here's a bit of history...
Above is a picture of the Tyne Brand factory a while back....not sure what has happened to it since, it's probably 'exclusive, river-view' flats that none of us can afford now! The company has had numerous owners over the years, here's a paragraph or so from the Westlers website (current company)
"The Tyne brand is a well-established brand, and it started its heritage over 100 years ago in Tyneside at North Shields. The Tyne Brand Company started off with a range of canned fish products. Tyne Brand herrings were famous and were sold all over the world. Then during World War I and World War II the company expanded its range of products to include canned meats.
A number of different companies have owned the Tyne Brand over recent years, including Yeoman, Spillers and Masterfoods, and who can forget the strapline 'No lumps of fat or gristle guaranteed!'
In 2003 Westlers bought the brand from Masterfoods. They relaunched it with a range of canned meat products that built upon the tradition of the brand while updating its image to reflect the demands of consumers. Since taking over the Tyne Brand Westlers has continued to develop the products and stimulate the market with new and exiting products in the range always with Westlers key to success - Quality and Convenience in mind."
Hey, don't forget folks.....that's no lumps of fat or gristle guaranteed!!!
Thursday, August 09, 2007
Tuesday, August 07, 2007
Still on the subject of food...
....there's this new website that's worth checking out called "I'm Cooked" Their unique selling point is that all the recipes are in video format mostly recorded by ordinary folks who just love cooking. Embedding video in the blog doesn't seem to be working at the moment but you can check out the recipe for Chilli jam here) You don't need to register to view the videos, only if you want to upload videos of your own or have the recipe emailed to you (just in case you feel inspired John!)
Recipe

Haven't tried this yet (I was just inspired to look for a recipe when I found the wonderful cover above of the dinner fighting back!) But if nothing else the dipping sauce sounds worth a shot (though I might be inclined to leave out the mayo and add some chilli flakes)
FIVE-SPICE CALAMARI WITH DIPPING SAUCE
Dipping sauce
2 tablespoons oriental sesame oil
2 tablespoons minced shallot
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)
1 teaspoon dry mustard
1 garlic clove, minced
1/4 cup mayonnaise
Calamari
Vegetable oil (for frying)
1 cup all purpose flour
1 tablespoon Chinese five-spice powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup buttermilk
15 ounces cleaned calamari, tentacles left whole, bodies cut into 1/2-inch rings
For dipping sauce: Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
For calamari: Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
Mornington Crescent for the digital age
I know there's some fans of 'Im sorry I haven't a clue' out there so here's the shape of the future, an online version of Mornington Crescent that actually has rules! Based at WikipediaTo start a game of Wikington Crescent, first click on the Random article link. From the article given, you then click on one of the article links to the next article. The object of the game is to reach the article on Mornington Crescent tube station, whilst clicking on as few articles as possible. The fewer the links used, the better the game. An example is that the article for Matterhorn can lead you to Mornington Crescent tube station within four links.
Sunday, August 05, 2007
An old dictionary of vulgar slang....
Thursday, August 02, 2007
Wednesday, August 01, 2007
Funny animation
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