Steve Crook

They're usually just dedication stones, often put there after a memorial service. That was the case with Roger Livesey. Some might contain ashes (or some ashes) although I don't know of any that do. I'll ask next time I'm there. Although every time I've been there haven't been any officials around.

Steve

Marky B

When it comes to food,on the whole I prefer British food. Yes,I do like a curry (made at home),or a chilli con carne (made at home),spaghetti bolognese (made at home),and if anyone is in the Billingham area,I would recommend Don Juan's Tapas Bar,owned and run by my old mate Juan (lived here over twenty years,still can't understand a bloody word he says). Yet,when it comes to meals,pork chops,a good steak,toad in the hole,shepherd's pie and the glorious Sunday roast with vegetables and Yorkshire puddings (my fave) always comes out on top. Of course,breakfast for me is anything from corn flakes,to boiled eggs,bacon sandwich (NO SAUCE) and around the corner from where I work,a woman runs a successful cafe where you can buy big bellybusting bacon and sausage sandwiches for £1.75 each.
Stopping at B&B's,I always opt for a full English (why do they never taste the same when you make them yourselves?. Doing the Coast to Coast walk,I found a good breakfast would last me all day - even being a sustenance for a twenty mile hike. The only thing I ever needed was maybe dried fruit,Jerky,or a boiled sweet (to replace any lost sugar) and of course liquid (water,or lime and water). So,come the evening I was ready for a slap up meal and refuelling with the liquid encouragement I sensibly avoided during the day.
You know,you can't beat pub grub,whilst discussing the day's events over ale,exchanging notes on wrong turns and comparing midge bites or blisters. I found along the way,some good pubs for meals (I am not trying to suggest a tv programme called Marky B's Coast to Coast Food Guide - mainly superb,others very good,but found better along the way. I have mentioned The Lion Inn on Blakey Ridge (I am hoping to take my family there later this summer),but two other places stick out in my mind. The first one was in Shap. We stopped at Fell House,but was advised by the landlady to try The Greyhound,a popular pub a bit further down the street. On the two occasions I did the walk,and the two occasions I stopped at Shap,I tried the Pot Roast Brisket of Beef - believe me,it is delicious. The chef sent me the recipe by e-mail,but I must admit,I haven't attempted to try and make it myself. So for those with better culinary skills than me:
1/ Get a good quality boned and rolled brisket from your local butcher;
2/ Fry the brisket so as to seal the outside of the meat;
3/ Place it in an oven proof dish or pan with a lid and cover with dice fried onions and enough red wine to quarter cover the brisket and top up to half cover the brisket with beef stock;
4/ Bring to the boil,put on lid and place in a low/mod oven gas 3 until brisket is soft to touch (from 5-10 hours,depending on the size);
5/ This is the clever bit - when the brisket is cooked remove,remove it from the liquid and immediately wrap the joint totally in cling film so no steam can escapeand cool the joint over night;
6/ When the joint is cold,unwrap and slice two good slices per portion and wrap each portion in cling film.
7/ Thicken the the cooking liquor any you like (gravy mix or cornflour) and add some garnish (fried baby onions,mushrooms and smoked bacon). Re-heat your individual portions of meat in the microwave for about 1 1/2 minutes according to power,as you have retained most of the meats moisture by wrapping it,will heat up very quickly.
And enjoy.
Another place was actually a farmhouse,St Giles,near Richmond. The landlady was excellent. On arriving there,she not only did our laundry,but she cooked us a meal. The starter was a salad,which was a meal in itself,followed by the main course of big portions of roast pork,boiled vegetables (straight from the garden),with crusty bread rolls and then followed by a sticky toffee pudding for afters. We were bloated. Then the good lady drove us to a local pub (as the farm was a mile or so from a town or village),and afterwards - when I rang her up on her insistence - she picked us up. An excellent breakfast the following morning had primed us for the 18 mile trek to the Cleveland Hills.
Yet,despite all the big breakfasts,big meals and the beer,I still lost weight. Next year,I'm off to St Bee's in Cumbria for my third trek across the Lakes,Pennines,Yorkshire Dales,North York Moors to Robin Hood's Bay,revisiting my favourite haunt and though I am sure there are easier and cheaper ways to lose weight,doing it the way you love to is the best way.
Sorry for going off thread a bit and sharing my thoughts with you all,but I thought I'd taken advantage of this food thread.
By golly,that has made me hungry and thirsty - I'm off for a few pints now
Ta Ta
Marky B

I am special. The heavens always open for me.

Rob Compton

You could add baked beans and black pudding as well for a REAL full English!

rgds
Rob

samkydd

And none of those awful bloody American hash brown things. How to start the day with chronic indegestion, eat a couple of hash browns with your breakfast! These days a full English at home is a bowl of cerial and at the weekend perhaps a boiled egg and soldiers. Fry-ups are an anathema in our house! I think we were much happier as a nation not knowing what damage we were inflicting upon ourselves in the kitchen!

"...the chairman of Littlewoods stores made a Keynote speech!"

David Brent

Hi Sam,

Couldn't agree more.
The fried bread was a wonderful delicious treat....until we were told how harmful it was for us.
Why is it that all the great tasting stuff is always the most "unhealthy" for us?
Years ago the oldies used to swear that the fat was good for you. Many remember fondly the pork dripping sandwiches. They used to say that it "greased your lungs" against infection.
And if you were short of Brylcream you could gel your hair with it too.

Dave.

Steve Crook

And don't forget salt on your boiled egg. That'll make those food fascists run for cover.

I just take pleasure from the knowledge that what they say is bad for you one day, they'll say is good for you the next day - and vice-versa. Remember what it was like when Woody woke up in Sleepers

Steve

penfold

No potato? Either sauteed or bubble and squeak....and toast rather than fried bread personally, and you can keep the tomato...especially if it's tinned..does anyone like tinned tomatoes?? For the Full Irish of course, you get all of the above, plus white pudding and soda bread...
Sorry, keep forgetting the international audience; Bubble and Squeak is the ancestor of your hash browns...leftover potato, coarsely mashed, with leftover greens...cabbage, sprouts, peas, whatever; possibly onion; egg to bind and fried in patties...

Bit of a Bay Window, what??

samkydd

This is how stupid life has become, people's leftover spuds and greens get chucked in the bin and then Mum goes to Iceland and buys frozen bubble n' squeak, and the frozen stuff tastes like re-constituted office carpet tiles!

"...the chairman of Littlewoods stores made a Keynote speech!"

theuofc

Loved this post with all the details on your favourite foods, inns, and the wonderful perk of giving us a recipe for Pot Roast. I will definitely try it.

I had no idea you were a hiker big time. Your upcoming trek across the Pennines, Yorkshire Dales and Moors should be memorable. I've done a bit of the Yorkshire Dales and loved its sombre, rich-green beauty landscape dotted with newborn lambs that run up to you in curiousity, quickly quelled by a watchful mother ready to challenge!

Thanks for a great read.

Barbara

Steve Crook

Yes, I love those newborn lambs - especially with a few sprigs of Rosemary

Steve

Steve Crook

So what does everybody think of The Great British Menu now that we're into the second week?
I'm glad to see that Richard Corrigan is doing so well. He's my kind of chef.
I should support the Welsh lad more. His pan-fried turbot with cockles and oxtail did look very good.

Steve

theuofc

Pulease, quit making me laugh! I'm trying to maintain the proper demeanour appropriate to my purple-prose travel description of the flora and fauna of the Yorkshire Dales

Barbara

Marky B

Loved this post with all the details on your favourite foods, inns, and the wonderful perk of giving us a recipe for Pot Roast. I will definitely try it.

I had no idea you were a hiker big time. Your upcoming trek across the Pennines, Yorkshire Dales and Moors should be memorable. I've done a bit of the Yorkshire Dales and loved its sombre, rich-green beauty landscape dotted with newborn lambs that run up to you in curiousity, quickly quelled by a watchful mother ready to challenge!

Thanks for a great read.

Barbara
[/quote]

As always,my pleasure,ma'am.
Ta Ta
Marky B

I am special. The heavens always open for me.