I got a 750g boneless turkey breast the other day.I simply cut it into 1" cubes and oven cooked it for a couple of hours with 1pt of chicken stock (1pt water and 3 oxo cubes) about 1/2 pint of good red wine ,button mushrooms and a chopped onion.I've just eaten the last of it with mash and curly kale ,it was delicious .

I don't know, I suspect that you can, there are just a few isolated pockets of ethnic specialist food purveyors around these days and Moortown corner is one of them.

I have eaten salt beef though, and pastrami on rye - both from the excellent (but now sadly demised) Kendall Moore deli in Headingley ('twixt 3 Shoes and New Inn), a most excellent double fronted shop unit that sold the most exotic foodstuffs, our office used to be around the corner and lunchtime was always an adventure - it was there that I first tasted, and hated, proper pickled rollmop herring, uuurgh!

They flog salt beef at loads of posh deli style sandwich bars there to fleece suits on a daily basis around where I work in London. I've never had the urge to try it, didn't realise it was particularly unusual/nice.

As many may know I came to work for my father in the 1980s in his industrial clock repair business, he wasn't Jewish but a lot of his friends in the jewelry and clock business were, as were many of our clients in the Leeds tailoring businesses. The practice of insulting your friends and more especially your business suppliers is a true art form in Jewish society and as you say its never taken as an insult, more a mark of your friendship, my dad was one of those salesmen who took on the characteristics of his customers when speaking to them and we'd be in tears of laughter listening to him on the phone sometimes, he was known by his close friends as "Solly" which I believe is a Jewish nickname (Solomon ?), hilarious times.

Once a year I still get a call from one of his old mates who in his nineties still runs a tailors finishing business and I just know that at some point in the conversation he's going to shout down the phone at me "HOW MUCH!!! YOUR FATHER WOULD NEVER HAVE CHARGED ME A CALL OUT FEE!!!", its all part of the game...

Done properly, it's seriously good stuff.

In response to Mclaren - LOL

Has anybody here been on a Historic Food course by Ivan Day or know of anybody that has ?

[urlhttp://www.historicfood.com/portal.htm[/url

I have been bought a course for Christmas and will probably choose the roasting course.
[urlhttp://www.historicfood.com/roasting.htm[/url

Or maybe the Victorian Cooking
[urlhttp://www.historicfood.com/Victorian%20Cookery.htm[/url (note the lard sculpting tool)



Just wondering if anybody had any knowledge or experience of the courses. I do know lots about Ivan Day.

I'd never heard of them before, but they look intriguing.

Nice pressie.

It's one of those big birthdays at the end of this year and I'm contemplating a cookery course. Possibly patisserie at Le Manoir. But then again, I'd benefit from something really basic on fish.

Quote Mintball="Mintball"I'd never heard of them before, but they look intriguing. Nice pressie. It's one of those big birthdays at the end of this year and I'm contemplating a cookery course. Possibly patisserie at Le Manoir. But then again, I'd benefit from something really basic on fish.'" I've always fancied Rick Stein's school www.rickstein.com/Seafood-School.html expensive yes but is there any better place to learn?

Quote Mintball="Mintball"I'd never heard of them before, but they look intriguing. Nice pressie. It's one of those big birthdays at the end of this year and I'm contemplating a cookery course. Possibly patisserie at Le Manoir. But then again, I'd benefit from something really basic on fish.'" I've always fancied Rick Stein's school www.rickstein.com/Seafood-School.html expensive yes but is there any better place to learn?

Quote Big Graeme="Big Graeme" Quote Big Graeme="Mintball"I'd never heard of them before, but they look intriguing. Nice pressie. It's one of those big birthdays at the end of this year and I'm contemplating a cookery course. Possibly patisserie at Le Manoir. But then again, I'd benefit from something really basic on fish.'" I've always fancied Rick Stein's school www.rickstein.com/Seafood-School.html expensive yes but is there any better place to learn?'" Some friends went to Rick Stein's school last year and really enjoyed it, they cooked and ate plenty also they took home lots of fish dishes they had prepared throughout the course along with jars of sauces, marinades etc that had been made in house, though not by them.

Quote Big Graeme="Big Graeme" Quote Big Graeme="Mintball"I'd never heard of them before, but they look intriguing. Nice pressie. It's one of those big birthdays at the end of this year and I'm contemplating a cookery course. Possibly patisserie at Le Manoir. But then again, I'd benefit from something really basic on fish.'" I've always fancied Rick Stein's school www.rickstein.com/Seafood-School.html expensive yes but is there any better place to learn?'" Some friends went to Rick Stein's school last year and really enjoyed it, they cooked and ate plenty also they took home lots of fish dishes they had prepared throughout the course along with jars of sauces, marinades etc that had been made in house, though not by them.

Quote Big Graeme="Big Graeme"I've always fancied Rick Stein's school www.rickstein.com/Seafood-School.html expensive yes but is there any better place to learn?'" Really interesting point – but that made me think and [url=http://www.leiths.com/enthusiasts-courses/fish-evening-course/Leiths[/url is probably pretty good too. And it's London.

Quote Big Graeme="Big Graeme"I've always fancied Rick Stein's school www.rickstein.com/Seafood-School.html expensive yes but is there any better place to learn?'" Really interesting point – but that made me think and [url=http://www.leiths.com/enthusiasts-courses/fish-evening-course/Leiths[/url is probably pretty good too. And it's London.