To Be-Ro or not to Be-Ro . . . that is the question

[SchadenfreudePersonified]

Hoping this gets posted in time - and that there is still plenty to say on the matter!

Hiya Limpy

Get your favourite recipes handy and pull up an open-air barbecue pit chair and join us.

www.goodtoknow.co.uk/recipes/rachel-allen-s-walnut-cake-with-american-frosting

Walnut wedding cake

It's the only way to go book - any cookery book with out comments, addition, variations, exclamation marks and food stains is not a real recipe book!

I am always wary of second-hand recipe books that are in "new" condition . . .

I like ones that have "bloody lovely" and "this works with cheese cubes, too" written in them (also "absolute shite" and "leave out the banana" where appropriate). Those are REAL books!

Found you!

Thanks for the thread, Schaden, love the title. I panic-started a thread then had to delete it. FYI, if it’s David Costabile that floats your boat, get yerself over to Billions on Now TV. You will not be disappointed.

Cookbooks eh? Where do I start 😆

I'm going to have to bow out now for dog-related reasons, but I will return and will add more recipes and pinch all of your favourites.

Who knew it would take so little to make me feel so happy ?

I haven't got Now TV

Sorry about your thread - I didn't realise one had been started.

These recipes look lush. I must dig out my chocolate torte cake which has over a kilo of chocolate in.

I am way ahead of you on that Schaden - all my go to regularly recipes are in these files

Oh! Cookbooks AND stationery.

Don’t worry about the thread, Schaden, we’ll never speak of it again.

www.nowtv.com/smart-tv-stick Just popping this here...

Wow. My ipad insisted on a recharge around about the first mention of the Be-ro book and I come back to a new thread AND FOUR pages of foodie nostalgia and recipes. My word.

A quick chip in to add.....Nigel Slater Real Food. River Cafe 1 & 2, Good Housekeeping Cookery Book and Cooks Year, plus Leiths Seasonal Bible and Rick Steins Seafood are gathering dust my go to cook books. Plus a little post-war booklet entitled Homecraft which I read just to raise my blood pressure as it has lots about being a good wife, starching, boiling stuff and turning mattresses regularly. It is a hoot, if read with gin while hubby does the hoovering

Very excited about this thread.

@FuzzyCustard

If it is not a treasonable Mn offence and social faux pas to refer to the past thread on as late as the 4th page of the new thread, can I commend you on your most fitting and poignant exit post, which said it all really

Hear hear, shower.

Having reviewed my own library I realise I am not so much a collector as an eclector.

For example...

fleas!

You are the BEST FRIEND EVER!

I shall invest wisely in one of these, and allow my lady hormones one last gallop across the prairie - though my eggs be shrivelled and my ovaries but hollow shells, THEY SHALL RIDE AGAIN (figuratively speaking, obviously)

Food and Stationery are the two great joys of life, 'tis true!

And book - I love your folders!

This thread has got me sorting through all my old favourite books, and even flicking contemptuously through the ones I never even open . . . who knows what treasures lie buried within their despised pages?

If "boiling stuff" includes heads, I need a copy of that page shower. PH and Greggggg have had their moment in the sun and it's time they went.

I really am excited about your books fleas. The "Working Class" one is I assume a list of tripe-related recipes to feed a family of 14, while you simultaneously drop a respectful curtsey to the gentry and re-thread your loom.

The Prawn Cocktail Years . . . aaaah, bliss! Sophisticated home dining for guests during the sixties and seventies - (is Sara Lee Chocolate Gateau mentioned at all?)

I'm now wondering if there's room for YET ANOTHER cookery competition programme where contestants are given an era, and have to design a menu and cook an appropriate meal.

Later, harder stages would include sticking to a tight budget and using authentic ingredients ("Today you have to prepare a meal for 47 workhouse slaveys. You'll find the ingredients for gruel in the studio kitchen, but they are priced, and you can't spend more than 9d 3farthings on the entire meal, excluding salt. The cook that brings it in most under budget will be awarded the Bumble Award for Most Misery Inflicted on the Vulnerable Poor")

BTW Fuzzy

Lovely decorative finish to the previous thread.

You've been watching Bake-Off, haven't you?

fleas - I love the look of the working classes book - as written by a chef to Queen Victoria
we have a birthday treat at chez book - the person chooses a menu for their birthday tea. My son in law loves to give me a challenge. Last year it was an 80's dinner party theme

Prawn Cocktail /Duck a l'Orange /Baked Alaska ( I dallied with Steak Diane and Crepes Suzette , but decided that was asking a bit too much work for 7 ! )

Is anyone having a themed Christmas dinner menu? We rented a 1970s house for 6 months so I served up Angel Delight and Baked Alaska instead of Xmas pud. The Angel Delight was not nice.

It mustn't have been Butterscotch Vanilla

Butterscotch is the only acceptable Angel Delight flavour.

As if this thread wasnt exciting enough, perhaps we could have a sweepstake on when someone first mentions Angel Delight.

Oh.

🤣

I’m in Lakeland and there is a poo shaped biscuit cutter. Why just why!

Joining thread purely to say I like Nigella. I use her for reliable basics like how long to roast a chicken and quantities of sugar etc for crumble. She also has lovely muffin and cupcake recipes. And her books are a joy to just read, for fun.

This month’s Delicious magazine has a recipe for Garibaldi. I’m definitely baking those, love them, but the commercial varieties are full of palm oil.

This is the sort of thing I want to see in the Bake off.

At school we used to call garabaldi biscuits Squashed Fly biscuits.

It was strawberry Angel Delight.

What's more unnerving about the poo cutter is that it's "comfort grip "

I still have my mother’s so called recipe for a Charlotte.

It involves slicing and arranging a bought Swiss roll and filling the cavity with Angels Delight.

slightly off-topic....food magazines

The one I use loads is Sainsbury’s - some cracking recipes over the years that are real favourites

Waitrose Food is always disappointing. Although I am hopeful for a change as that utter dickhead Shitwell has been sacked for bitching about vegans this week.