The Meaning of Mincemeat

Odie · Post by **Odie** » Sun Nov 30, 2008 11:13 am

kazalala;1073133 wrote: :yh_rotflits not meat kathy:wah:

:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

Post by **spot** » Sun Nov 30, 2008 11:13 am

Kathy Ellen's is the one I'm used to, with the real ground beef in it. The stuff in the bottles and the shop-bought mince pies is just a sop to modern day sensibilities, even down to using "V" fats instead of proper suet.

OpenMind · Post by **OpenMind** » Sun Nov 30, 2008 11:14 am

Carolly;1073165 wrote: Fink I will start another great debate up about potatoes:yh_rotfl:yh_rotfl:yh_rotfl

Debation could send you blind you know.

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:14 am

Odie;1073185 wrote: you said you had only heard of meat pies!:yh_rotfl:yh_rotfl

perhaps you need a nap hun!:wah::yh_rotfl
No Odie:yh_rotfl:yh_rotfl ....cant type for laughing sorry:yh_rotfl:yh_rotfl:yh_rotfl

OpenMind · Post by **OpenMind** » Sun Nov 30, 2008 11:17 am

Carolly;1073170 wrote: Ahhhh now we are getting somewhere:DSo she actually used meat from the original recipes.....wow......gotta say though Kathy apart from the meat it looks fab and I could eat that.....wouldn't you eat it now that meat has gone from it

;)

I'm sure my grandmother told me she put meat in her mincepies and I used to love them. The shop ones have never tasted quite right to me - the wrong kind of sweetness.

Odie · Post by **Odie** » Sun Nov 30, 2008 11:17 am

Carolly;1073204 wrote: No Odie:yh_rotfl:yh_rotfl ....cant type for laughing sorry:yh_rotfl:yh_rotfl:yh_rotfl

:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

give me your address, I will send you some fruit mincemeat tarts!:yh_rotfl:yh_rotfl:yh_rotfl

honestly.........I will!:-4

must be served warm with whip cream, that is how us Canadians do it eh?:yh_rotfl:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:17 am

Kathy Ellen;1073183 wrote: :yh_rotfl:yh_rotfl Now, about the potatoe debate:( Which are better...European or American??????Well it has to be Reds for the best home made chips ever:D...what variety do you have there......oh gawd hope nobody from the RW know me reading this and see me talking about potatoes ffs:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

Odie · Post by **Odie** » Sun Nov 30, 2008 11:18 am

Carolly;1073210 wrote: Well it has to be Reds for the best home made chips ever:D...what variety do you have there......oh gawd hope nobody from the RW know me reading this and see me talking about potatoes ffs:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

no no silly, fruit!:yh_rotfl:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:18 am

Odie;1073190 wrote: :yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

at least us women don't get soooooooo upset like the men do here!:yh_rotfl:yh_rotflNow THAT is soooo true:yh_rotfl:yh_rotfl:yh_rotfl

OpenMind · Post by **OpenMind** » Sun Nov 30, 2008 11:19 am

Kathy Ellen;1073171 wrote: Jasus, Open Mind:yh_rotfl:yh_rotfl

I'd rather have a debate about mincemeat pies and spuds than a political or religious debate:wah::wah:

Are you hinting that you want this thread to go political or religious?

:D

:wah:

:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:20 am

Hope6;1073191 wrote: the potatoes we grow right here in our garden are the best i've ever tasted anywhere!

:yh_rotflWhat they called

:D

OpenMind · Post by **OpenMind** » Sun Nov 30, 2008 11:21 am

Carolly;1073177 wrote: Everyone will be eating bleedin mince pies now:yh_rotfl:yh_rotfl:yh_rotfl

Noooo, Carolly, you must cook the meat first.

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:23 am

Odie;1073197 wrote: with fruit, not meat!:yh_rotfl:yh_rotfl:yh_rotfl

can't stop laughing, best thread ever!:D

just had to rate this a 5!:yh_rotfl:yh_rotfl:yh_rotflYou couldn't get anything so funny if you had planned it.....some of the replies....:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:25 am

spot;1073201 wrote: Kathy Ellen's is the one I'm used to, with the real ground beef in it. The stuff in the bottles and the shop-bought mince pies is just a sop to modern day sensibilities, even down to using "V" fats instead of proper suet.So do you eat todays mince pies and where do you get the ones with the fruit and the meat in:-3

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:25 am

OpenMind;1073221 wrote: Noooo, Carolly, you must cook the meat first.

:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

Kathy Ellen · Post by **Kathy Ellen** » Sun Nov 30, 2008 11:25 am

OpenMind;1073216 wrote: Are you hinting that you want this thread to go political or religious?

:D

:wah:

:yh_rotfl

OMG NO!!!!!!!!! I could argue about the best potatoes all day:guitarist:yh_rotfl

Odie · Post by **Odie** » Sun Nov 30, 2008 11:26 am

spot;1073201 wrote: Kathy Ellen's is the one I'm used to, with the real ground beef in it. The stuff in the bottles and the shop-bought mince pies is just a sop to modern day sensibilities, even down to using "V" fats instead of proper suet.

good grief, it's Christmas, have some fun!:yh_rotfl:yh_rotfl

OpenMind · Post by **OpenMind** » Sun Nov 30, 2008 11:27 am

Kathy Ellen;1073233 wrote: OMG NO!!!!!!!!! I could argue about the best potatoes all day:guitarist:yh_rotfl

That's ok then. I can have a pint.

Post by **spot** » Sun Nov 30, 2008 11:27 am

Would anyone like Mrs Beeton's fairly modern sounding offering? It sounds far too simple. She has a good shortcrust pastry too if anyone needs that to go with it.

LEMON MINCEMEAT.

INGREDIENTS - 2 large lemons, 6 large apples, 1/2 lb. of suet, 1 lb. of currants, 1/2 lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste.

Mode. - Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use.

Average cost, 2s.

Sufficient for 18 large or 24 small pies.

Seasonable.—Make this about the beginning of December.

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:29 am

spot;1073238 wrote: Would anyone like Mrs Beeton's fairly modern sounding offering? It sounds far too simple. She has a good shortcrust pastry too if anyone needs that to go with it.

LEMON MINCEMEAT.

INGREDIENTS - 2 large lemons, 6 large apples, 1/2 lb. of suet, 1 lb. of currants, 1/2 lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste.

Mode. - Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use.

Average cost, 2s.

Sufficient for 18 large or 24 small pies.

Seasonable.—Make this about the beginning of December.Sounds yummy...Spot do you do much cooking

Odie · Post by **Odie** » Sun Nov 30, 2008 11:33 am

OpenMind;1073216 wrote: Are you hinting that you want this thread to go political or religious?

:D

:wah:

:yh_rotfl

political........its a UK thingy!:yh_rotfl

Odie · Post by **Odie** » Sun Nov 30, 2008 11:34 am

Carolly;1073232 wrote: :yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

no, you cook the fruit first!:yh_rotfl:yh_rotfl

good grief...........72 replies on fruitcakes!:yh_rotfl:yh_rotfl

Kathy Ellen · Post by **Kathy Ellen** » Sun Nov 30, 2008 11:35 am

Hope6;1073191 wrote: the potatoes we grow right here in our garden are the best i've ever tasted anywhere!

:yh_rotfl

Oh Hope.....Please mail some of your spuds to me...I used to grow my own and they were delish....

Here's my favorite spuds...

New potatoes:Great with chicken, pork, veggies, butter and gravy.

Yukon Gold: Great for making french fries.

Idaho: great for baking with lots of butter....great to eat with the jacket on and to hide peas in:yh_rotfl...like I used to...:wah:

Post by **spot** » Sun Nov 30, 2008 11:39 am

Carolly;1073242 wrote: Sounds yummy...Spot do you do much cooking

When the fit takes me and I have people to cook for. I did a magnificent brisket the other week cooked with more mushrooms and wine than most people would consider decent. That one started "Take five pounds of skirt"...

Here, you'll love this - Mrs Beeton again...

FRENCH BEEF. - It has been all but universally admitted, that the beef of France is greatly inferior in quality to that of England, owing to inferiority of pasturage. M. Curmer, however, one of the latest writers on the culinary art, tells us that this is a vulgar error, and that French beef is far superior to that of England. This is mere vaunting on the part of our neighbours, who seem to want la gloire in everything; and we should not deign to notice it.

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:40 am

Kathy Ellen;1073255 wrote: Oh Hope.....Please mail some of your spuds to me...I used to grow my own and they were delish....

Here's my favorite spuds...

New potatoes:Great with chicken, pork, veggies, butter and gravy.

Yukon Gold: Great for making french fries.

Idaho: great for baking with lots of butter....great to eat with the jacket on and to hide peas in:yh_rotfl...like I used to...:wah:

Priceless bloody Priceless:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

Kathy Ellen · Post by **Kathy Ellen** » Sun Nov 30, 2008 11:40 am

OpenMind;1073236 wrote: That's ok then. I can have a pint.

How about a Smithwicks...think I'll join you for a pint.....:guitarist:-6:wah:

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:43 am

spot;1073261 wrote: When the fit takes me and I have people to cook for. I did a magnificent brisket the other week cooked with more mushrooms and wine than most people would consider decent. That one started "Take five pounds of skirt"...

Here, you'll love this - Mrs Beeton again...

FRENCH BEEF. - It has been all but universally admitted, that the beef of France is greatly inferior in quality to that of England, owing to inferiority of pasturage. M. Curmer, however, one of the latest writers on the culinary art, tells us that this is a vulgar error, and that French beef is far superior to that of England. This is mere vaunting on the part of our neighbours, who seem to want la gloire in everything; and we should not deign to notice it.:yh_rotfl:yh_rotfl......I did some brisket yesterday btw in the slow cooker with wine and stuff...oh boy it was so tender....I do lamb like that also sometimes.

Kathy Ellen · Post by **Kathy Ellen** » Sun Nov 30, 2008 11:43 am

spot;1073238 wrote: Would anyone like Mrs Beeton's fairly modern sounding offering? It sounds far too simple. She has a good shortcrust pastry too if anyone needs that to go with it.

LEMON MINCEMEAT.

INGREDIENTS - 2 large lemons, 6 large apples, 1/2 lb. of suet, 1 lb. of currants, 1/2 lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste.

Mode. - Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use.

Average cost, 2s.

Sufficient for 18 large or 24 small pies.

Seasonable.—Make this about the beginning of December.

Oh I'd love that Spot without the meat....WOOOOHOOOO...now I'll be making mincemeat pies...without meat, drinking Smithwicks and cooking up all my favorite spuds now...

kazalala · Post by **kazalala** » Sun Nov 30, 2008 11:44 am

Im sure theres something more productive we could be doing ye know

:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:45 am

I make nice mincemeat...I been mincebeef balls:D

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:46 am

Odie;1073252 wrote: no, you cook the fruit first!:yh_rotfl:yh_rotfl

good grief...........72 replies on fruitcakes!:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

Kathy Ellen · Post by **Kathy Ellen** » Sun Nov 30, 2008 11:46 am

Carolly;1073272 wrote: I make nice mincemeat...I been mincebeef balls:D

mincebeef balls..:yh_rotfl:yh_rotfl

Now show us a pic of that:wah:

kazalala · Post by **kazalala** » Sun Nov 30, 2008 11:47 am

Carolly;1073272 wrote: I make nice mincemeat...I been mincebeef balls:D

always wondered about you:sneaky::yh_rotfl:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:47 am

Kathy Ellen;1073270 wrote: Oh I'd love that Spot without the meat....WOOOOHOOOO...now I'll be making mincemeat pies...without meat, drinking Smithwicks and cooking up all my favorite spuds now...So eating cakes.....drinking beer and eating potatoes......gee you know how to live Kathy:yh_rotfl:yh_rotfl:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:48 am

Kathy Ellen;1073278 wrote: mincebeef balls..:yh_rotfl:yh_rotfl

Now show us a pic of that:wah:Kathy BEHAVE!!!!!:yh_rotfl:yh_rotfl:yh_rotfl

Odie · Post by **Odie** » Sun Nov 30, 2008 11:49 am

Carolly;1073281 wrote: So eating cakes.....drinking beer and eating potatoes......gee you know how to live Kathy:yh_rotfl:yh_rotfl:yh_rotfl

:yh_rotfl:yh_rotfl:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:49 am

kazalala;1073280 wrote: always wondered about you:sneaky::yh_rotfl:yh_rotfl
WTF Did I say there:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

Kathy Ellen · Post by **Kathy Ellen** » Sun Nov 30, 2008 11:50 am

Carolly;1073281 wrote: So eating cakes.....drinking beer and eating potatoes......gee you know how to live Kathy:yh_rotfl:yh_rotfl:yh_rotfl

:yh_rotfl:yh_rotfl:yh_rotfl I'm crying here....no better way to spend the day....lovely cakes, Irish beer and spuds:-4

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:51 am

i meant to say...I mean meatballs:yh_rotfl:yh_rotfl...not that I was one:yh_rotfl:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 11:52 am

Kathy Ellen;1073286 wrote: :yh_rotfl:yh_rotfl:yh_rotfl I'm crying here....no better way to spend the day....lovely cakes, Irish beer and spuds:-4
Oh and me babe:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

Odie · Post by **Odie** » Sun Nov 30, 2008 11:54 am

Carolly;1073287 wrote: i meant to say...I mean meatballs:yh_rotfl:yh_rotfl...not that I was one:yh_rotfl:yh_rotfl

read post 56:yh_rotfl

Carolly · Post by **Carolly** » Sun Nov 30, 2008 12:03 pm

Odie;1073209 wrote: :yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl

give me your address, I will send you some fruit mincemeat tarts!:yh_rotfl:yh_rotfl:yh_rotfl

honestly.........I will!:-4

must be served warm with whip cream, that is how us Canadians do it eh?:yh_rotfl:yh_rotfl
Ahhhh fanks for the thought but you can ask any of my friends here I wont give my addy on the pc but that was a very nice thing to say;)

Carolly · Post by **Carolly** » Sun Nov 30, 2008 12:14 pm

1lb lean, proper good British Beef Mince.

1 small onion, finely chopped (Tiny Tiny pieces please)

1 large garlic clove, crushed or grated (grated makes for a stronger flavour)

1 slice of bread (white or brown, doesn't matter which) grated to fine breadcrumbs.

1 tablespoon of beaten egg

Flour for shaping

1 teaspoon cumin

2 teaspoons ground coriander

2 tablespoons tomato puree

1 tablespoon wholegrain mustard (or colmans yellow mustard powder will do too.)

2 heaped tablespoons of fresh, finely chopped parsley, thyme and oregano.

1 heavy splash of Worcestershire sauce

2 drops of tabasco sauce

salt and fresh ground black pepper.

Method

This is the fun bit. Okay, get a bit bowl, put all your herbs, your tomato puree, your egg, your salt and pepper, your garlic, your mustard, tabasco and worcestershire sauce into the bowl and blend it all together. Add the uncooked beef and onions, and with clean hands, get in there and squidge it all together. Yes, that is the correct terminology and I'm quite sure Jamie Oliver would be proud. SQUIDGE!!! Go on..I know you want to....Now, when the meat is squidged in with the saucy-ness, add the breadcrumbs.

On a hot hob have a heavy bottomed frying pan with sunflower oil heating up. (Try saying THAT fast!!!)

Have 2 plates, one for the uncooled balls and one for the seered balls. I know I know, but all will be revealed.

In another heavy bottomed stock pot, have a good three pints of my famous tomato sauce (see earlier review and disclosure of THIS secret recipe *sigh*) simmering away happily.

Clean your hands, dry them thoroughly and using small tablespoon sizes of the mixture, and with flour coated hands, roll into ball shapes. Place the balls on the plate and continue till there is no mixture left. This will take a while - I've never timed it, but this mixture makes enough balls to feed a family of four with leftovers for tomorrow, so we're talking a lot of balls, obviously depending on how big you make them. Just don't get disheartened - the balls will truly be worth it in the end!!!!

When the mixture has all metamorphosed into meatballs, place the balls gently into the frying pan and fry until they start to go golden brown. As each one changes colour, take it out of the frying pan and pop into the hot sauce mix. When all the balls are in the tomato sauce, simmer for a further ten minutes, stirring GENTLY, before serving.

To serve, there are unlimitless combinations you could concoct! I like this recipe served with tagliatelle or spagetti, black pepper and grated cheese. You can serve them with rice, or turn the dish in chilli concarne by adding peppers and chillies to the sauce and turning up the quantity of tabasco in the meat mix. It is a very adaptable recipe, and I am sure you will find a way to make it your own! You certainly have my blessing!

kazalala · Post by **kazalala** » Sun Nov 30, 2008 12:18 pm

can you just make me some and i will pop down for supper:D

Bez · Post by **Bez** » Sun Nov 30, 2008 12:24 pm

I think they were originally made with minced meat + spices + dried fruit......all that remains of the meat now is the SUET

I do love mince pies.......'lever' off the top and pop in a 'dobb' of thick cream................ yum !

along-for-the-ride · Post by **along-for-the-ride** » Sun Nov 30, 2008 12:27 pm

Ssooooooooooooo meaty!:wah:

kazalala · Post by **kazalala** » Sun Nov 30, 2008 12:28 pm

along-for-the-ride;1073325 wrote: Ssooooooooooooo meaty!:wah:

:yh_rotfloh dont,, you'll start the whole thing off again:rolleyes::yh_rotfl:yh_rotfl

kayleneaussie · Post by **kayleneaussie** » Sun Nov 30, 2008 12:34 pm

I cant stand mincepies

kazalala · Post by **kazalala** » Sun Nov 30, 2008 12:34 pm

kayleneaussie;1073331 wrote: I cant stand mincepies

dont eat em then:D:yh_rotfl

kayleneaussie · Post by **kayleneaussie** » Sun Nov 30, 2008 12:36 pm

kazalala;1073332 wrote: dont eat em then:D:yh_rotfl

I wont :p:yh_rotfl