08-11-2014 8:17 PM
I used gravy browning in my cottage pie and it's come out as black as Newgate's knocker. Earlier I saw a young bloke buying Atora suet! Anyone use these granny-style ingredients still? Allspice? Nutmeg?
08-11-2014 8:21 PM
Granny style ? I use suet for dumplings, nutmeg on my rice pudding, mixed spice in fruit cakes, I have used all spice in a chilli recently as well. Have you every tried grating a little nutmeg into mashed potato Delicious. Has to be freshly grated though.
08-11-2014 8:23 PM
Mmmm ed, love dumplings made on top of mince. That is what I use suet for.
08-11-2014 8:29 PM
Yes, Suet for dumplings of course. All the herbs & spices have their uses. Surprised you think they are old fashioned. I have never used gravy browning though.
08-11-2014 8:48 PM
08-11-2014 9:07 PM
I use all those old fashioned granny things, 'cos I'm an old fashioned granny!
Do other people fry their suet dumpling mixture....................yummy!!
08-11-2014 9:09 PM
Nope not tried that one CG.
08-11-2014 9:15 PM
Sounds interesting in a calorie laden sort of way! lol
08-11-2014 9:37 PM
Oh no, I don't think so Maggie!!
I just mix the suet, salt, flour and water as usual then put dollops (that's a cordon bleu term for heaped tablespoon sized) in a little hot oil, flatten it slightly so it's like a patty and fry on both sides. If you have a lid for the frying pan it'll rise and be fluffier inside. Cook on medium turning a couple of times for about 15 minutes or just use your nowse.
08-11-2014 9:38 PM
08-11-2014 11:26 PM
Oh, I love suet pudding and make it regularly. Bacon and onion roly poly, dumplings and good ole spotted dick. It's fattening and unhealthy, and I don't care.
08-11-2014 11:30 PM
My OH fries the leftovers the next day if he's lucky. But there rarely are any.
09-11-2014 12:01 AM
To give Marmite a kick add a touch of English mustard just before you eat it.
09-11-2014 12:56 AM
Wow, apologies to any cooks using granny ingredients! I remember finding a whole nutmeg in Mother's cooking stuff - she never used it as long as I can remember. I was surprised to see suet on sale as I thought all dumplings were courtesy of Aunt Bessie! I clearly have a lot to learn. Angelica is another one I remember Mother having and not using. When my sister and I cleared the house after Mother died, we found vastly out-of-date ingredients - like ten years? - including a flan case, hard as steel, and some coloured icing pens, so we made a tart decorated with sugar rude words. When we stuck the candles in and lit them, it caught fire!
I'm new to this cooking lark. Looking through the dried ingredients aisle I see Asafoetida Grass, which I have hither only encountered in a Dennis Wheatley book as one of the components the Duke de Richleau used to charge his magic pentacles and see off the Dark Forces.
09-11-2014 9:50 AM
09-11-2014 9:56 AM
09-11-2014 10:08 AM
I use all these 'old-fashioned' ingredients
Can't beat a suet crust nom nom
09-11-2014 11:37 AM
@ginap.123 wrote:
We live in a very 'international' community and often have trouble communicating some of these ingredients with supermarket staff if we can't find it. Quite annoying when the staff member just says they don't stock it instead of going to find out. Spend weeks in Tescos trying to buy something as simple as pearl barley, but because the hadn't heard of it & didn't know where it was I got 'sorry, don't sell'. Getting harder to buy stuff round here
im sure i did see some in our tesco extra, but cant remember where, it may have been the baking aisle but who knows
09-11-2014 11:45 AM
I get pearl barley in Tesco. It's with the dried pulses.
10-11-2014 11:30 AM