Quoting Dale Shipp to Dave Drum <=-

I am not at all sure why this is "Czechoslovakian" versus any other
sort of goulash.

Cesky gulas or Czech goulash is very much like Hungarian gulyas
(goulash) except that it gets a generous amount of marjoram added to
it and is usually served with sliced boiled bread dumplings instead
of egg noodles.

Bread dumplings are merely fist sized lumps of yeast leavened bread
dough boiled like dumplings. They swell up to softball sized and
get sliced before serving. A single dumpling is a massive serving.

Title: CZECHOSLOVAKIAN GOULASH

1 md Size can V-8 vegetable Juice

That makes it American!

3 Carrots, chopped
1/2 Head cabbage, chopped
Chili powder

These make it Not Gulyas! Massive amounts of paprika are called for.

Ketchup
Worcestershire sauce

American again.

looks decent IF you like cooked cabbage.

I do and the recipe sounds good; it just needs a new name.

I'm still researching Yorkshire things. And kippers are or at least
were a major traditional breakfast item there

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kippers and Scrambled Egg Breakfast
Categories: Eggs, British, Breakfast, Smoked, Herring
Yield: 2 Servings

2 Kippered herrings
4 Eggs
1 ts Fresh lemon juice
1 tb Butter
Fresh ground black pepper

To kipper means to cure fish by cleaning, salting and drying or
lightly smoking. When a herring is kippered it is first
butterflied, cured in brine and cold smoked. It has a smokey,
salty flavor.

Heat the kippers gently in a fry pan or in a baking dish in the
oven. Season them with lemon juice, pepper and melted butter over
all.

Or place kippers on a broiler rack lined with aluminum foil. Dot
each fish with butter and sprinkle with lemon juice. Broil fish 5
minutes on each side until skin is crisp and golden brown.

Carefully remove the backbone and optionally peal away the skin.

Scramble the eggs, seasoning to taste. Serve the scrambled eggs
with kippers on the side. Serve with toast.

Jim Weller

MMMMM


Cheers

Jim


... Hard times call for hard liquor.

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On Sun, 5 Dec 2021 20:10:00 -0500
"JIM WELLER" <jim.weller@1:135/392> wrote:

I'm still researching Yorkshire things. And kippers are or at least
were a major traditional breakfast item there

Have you come across Yourkshire puddings yet?

Rhubarb in some form like a crumble possibly with custard?

Wensleydale cheese.

Parkin?
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//Hello Nigel, //

*07.12.21* *0:01:25* in area *COOKING*
*JIM WELLER* Theme *"Yorkshire Things"*.

Rhubarb in some form like a crumble possibly with custard?

Wensleydale cheese.

Parkin?

Mmm...

I do not know Wensleydale cheese and parkin. What's they are?

--- WinPoint Beta 5 (359.1)
* Origin: "Novy jemchug" for :-D (1:153/757.1315)

Denis Mosko wrote to Nigel Reed <=-

Rhubarb in some form like a crumble possibly with custard?

Wensleydale cheese.

Parkin?

Mmm...

I do not know Wensleydale cheese and parkin. What's they are?

Yorkshire Wensleydale or simply Wensleydale is a historic mild cheese
that has been made in Wensleydale, North Yorkshire since 1150 by
Cistercian monks. These monks continued to make the cheese until the dissolution of their monasteries in 1540. Traditionally the cheese was
made using sheep's milk. The art of making the cheese was passed by the
monks to the farmer's wives who produced a blue variety of Wensleydale
at their farmhouses. Today, Wensleydale is produced mainly from
pasteurised cow's milk and sheep's milk to enhance the flavour.

Parkin is also known as ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yorkshire Parkin (Oatmeal Gingerbread)
Categories: Breads, Grains, Fruits
Yield: 2 Loaves

1 1/2 c (8 oz) medium oatmeal (this
- means ground oatmeal, not
- rolled oats)
1 1/2 c (8 oz) whole-wheat flour
2 ts Baking powder
1 ts Ground ginger
1/2 ts Salt
1/2 c (4 oz) apple sauce
1 1/2 c (8 oz) brown sugar
1/3 c (5 oz) black treacle (a kind
- of molasses)
1/3 c (4 oz) golden syrup; You
- could substitute molasses
- for both of these, I guess
1 Egg white; lightly beaten
1/2 c (4 fl oz) milk

Parkin is a variety of gingerbread, good warming stuff to
eat out of doors in cold weather. When I was a child, it
was always a firm favourite for the firework party on
Bonfire Night each year. This is adapted from my mother's
recipe.

Prepare 2 1-lb loaf tins, or an 9x9 inch square tin, by
spraying with Pam. Set the oven 350ºF/175ºC/gas mark 4.

In a large bowl, mix together the oatmeal, flour, baking
powder, ginger, and salt. In a small bowl or saucepan, mix
together the apple sauce, sugar, treacle, syrup, and milk,
and warm slightly to dissolve the sugar. Add these to the
oatmeal mixture along with the egg white, and mix together
to make a soft mixture of a slow-pouring consistency,
adding extra milk if necessary. Bake for 40-50 minutes, or
until the top springs back when pressed lightly with a
finger.

After it has cooled a bit, but before it gets cold, cut it
into 2-inch squares in the tin. Cool the pieces on a wire
rack, and store them in an airtight container.

It tastes better if stored for 2-3 days before eating.

Posted by Pete Williams

Formatted by Sue Smith

Uncle Dirty Dave's Archives

MMMMM

... A libertarian, immoral society is enticing you to excesses. Enjoy
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Hi Nigel

I'm still researching Yorkshire things.

Have you come across Yorkshire puddings yet?

I grew up with them as a regular thing. My paternal grandparents
were first generation Canadian with Yorkshire born parents. And my
other grandfather was from Cornwall, and so familiar with them too.
My wife is French Canadian but an English girl lived with her family
for a year when she was a kid and so her family learned about them
too and made them often.

Rhubarb in some form like a crumble possibly with custard?

I am fond of tart rhubarb sauce as a side dish or relish for meat
but also like it in pies, cobblers, crumbles and crisps.

Wensleydale cheese.

I have not tasted it, just read about it. I saw some recently in the
imported cheese aisle of my regular supermarket but it was $55 per kg
so I gave it a pass.

Parkin?

I've made it once but generally make by gingerbread cakes and
cookies with white (wheat) flour.

I'll be posting some recipes for baked goods once I've slogged
through the fish and meat and poultry ones in my export queue.

Arnold Bennett was from the Midlands and Liverpool is in the west
Midlands but this looks like it could be popular in Yorkshire as
they are fond of smoked haddock and hardy breakfasts there as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Omelet Arnold Bennett
Categories: Breakfast, Smoked, Fish, Eggs, British
Yield: 2 servings

6 lg Eggs (the fresher
-the better)
6 oz Smoked haddock
-(or other smoked large-
-flaked white fish)
2/3 c Cream, heavy
Butter
2 oz Cheddar (sharp),
-finely grated (the
-light yellow New York/
-Vermont style is best)
1 pn Dill
1 pn Salt and pepper

Prepare the fish by poaching it lightly (5 minutes) and then
breaking it up into nice large flakes.

Whip the cream and fold in the grated cheese. Add the fish and
set aside. (The remaining steps are a basic omelet recipe and can
be used with any filling. Crack the eggs, beat them up with the
dill, salt and pepper.)

Meanwhile heat a frying pan. Add a knob of butter and let it
melt. When it has stopped frothing and is just beginning to go
brown...

Slop in half the egg mixture and immediately return to the heat
and stir the eggs two or three times; then with a fork draw the
edges into the middle and allow the un-solidified egg to run onto
the exposed pan.

While it is still a mixture of fluffy and runny, add the haddock
and cream mixture. Continue to cook until underside begins to
turn golden brown. Fold over and serve on a hot plate with bread
and butter immediately. (You can't leave it in the oven for ten
minutes while you do another!)

I came upon it in the Bistro under the Everyman Theatre in
Liverpool, circa 1978. The following is my reconstruction of the
dish I had there.

Marcus G Hand ihnp4!mtunh!mgh
Copyright (C) 1986 USENET Community Trust


MMMMM


Cheers

Jim


... Dumplings imply the existence of a large dumple

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On Tue, 7 Dec 2021 09:37:45 +0300
"Denis Mosko" <denis.mosko@1:153/757.1315> wrote:

//Hello Nigel, //

*07.12.21* *0:01:25* in area *COOKING*
*JIM WELLER* Theme *"Yorkshire Things"*.

I do not know Wensleydale cheese and parkin. What's they are?

Wensleydale is a cheese make, originally, in the Wensleydale area of
Yorkshire. It's got a creamy texture and is usually has cranberries or
other fruit in it.

Parkin is like a dryish oatmeal and tracle gingerbread cake, often a
staple during the winter.
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