Pease pudding and saveloys! What next is the question?
From the musical Oliver!‘s memorable “Food Glorious Food”
See, I’d always assumed (as, I might add, did the person who added the subtitles above), that the line was “peas, pudding and saveloys”. I may not have known what saveloys were, yet it seemed only natural to suppose them sugary and sweet – sure they had to be, didn’t they come after the peas and the puddin’. It made perfect sense to my childhood brain. As it turns out, though, I was mistaken on all counts.
24 hours with much discussion of bloggery. From the how-do-I-make-money-at-this talk with Jaden to the craft of writing as discussed by Jeanne, Jamie and Kerrin and the low-down on cameras, photography and styling with Hilda, Meeta and Mowie.
24 hours of eating, drinking and making sure you scored a bowl of posh-looking fish, chips and mushy peas whenever they passed your way. And no little discussion of whether that dessert was crème brulée, as advertised, or, in fact, panna cotta. Be in no doubt, this was a group of people who liked to eat and talk about food. A lot.
It was inevitable, therefore, that the conversation following that Saturday evening’s curry would involve yet more food…
The pressure cooker was pressed into action today for the first time since its ordeal the other week, reverting to what it does best, getting pulses cooked in a vaguely practical amount of time.
That was always the trouble with dried pulses – the chickpeas, the kidney beans, the black beans, the butter beans et al. – cooking with them was anything but impulsive (unless, of course, you bought the tinned variety, which was always an option). Dried pulses, however, always involved a fair amount of advance planning: overnight soakage in water, then (in the case of chickpeas), 2 hours worth of simmering to get something suitably tenderised. The pressure cooker, along with the quick-soak method, revolutionised all of that.