Trevor's International Fan Club

Inaugural Meeting of Trev's International Fan Club

People gathered from all over the world to form TIFC. The meeting was held to honour Trevor, or Tricky Trev as he is better known to our members. Photographs of early attendees can be viewed here

The late comers will follow shortly.

A motion was carried that we are all rooting for you, our love and our thoughts are with you both.

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Original Post
Morning Trev, Sorry it’s taken me so long to get back to you. I don’t mind if you call me sneaky as long as you call me young lass, that wig and ‘tashe must have done something for me! Maybe I’ll keep them on.

It was a pleasure to put the album together, although my laptop nearly went out of the window a few times and I now know a lot more about Desk Top Publishing. And what a lovely lot of photographs, what a lovely lot of people. It’s strange how you build an image in your mind of how someone looks from how they present themselves in the written word. I don’t think anyone looks as I expected. Thank you everyone for all your patience and support.

On to the Pie section. Mimi, I have never tasted or seen an eel pie, It must be like everyone thinks that in Lancashire (where I hail from) we all say ‘eeh ba gum’, wear flat caps, breed whippets and have coal in the bath, well I can assure you that there were several people on the street I lived that didn’t anyway.

During the 70’s we worked in soviet Russia and lived in an ex-pat community, which included lots of Australians. I worked as a chef for several western embassies. On Australia Day, I was asked to make Australian meat pies, which I had never seen or tasted but after several attempts and taste in’s, my meat pies were declared a success and I was acknowledged as an honorary Aus – just for the day. Liz, they are very similar to the pies you describe but the peas cooked with more stock than our ‘mushy peas’. In fact if we could organise a few raffles, coffee mornings and sponsored runs etc. perhaps we would have enough money in the TIFC coffers to organise a trip over so we could taste the delicacies for our selves.

Love to you both
Lest you think I'm a total loon, I present you with a recipe for Eel Pie!

Eel Pie.
1 lb. of eels, a little chopped parsley, 1 shalot; grated nutmeg; pepper and salt to taste; the juice of 1/2 a lemon, small quantity of forcemeat, 1/4 pint of bechamel (see Sauces); puff paste.

Skin and wash the eels, cut them into pieces 2 inches long, and line the bottom of the pie-dish with forcemeat. Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff-paste. Bake for 1 hour, or rather more; make the bechamel hot, and pour it into the pie.

The Eel Pie Incident

http://theoldfoodie.blogspot.c...el-pie-incident.html

I need a definition for forcemeat and I love this instruction: Bake for 1 hour, or rather more..

When I was a kid, maybe 7 or 8, I was swimming in Russian River (Northern California) and felt something wrap around my leg. I screamed, swam and then ran toward the beach. Rather than rushing to remove the eel from my leg, everyone went "Ewwwww!" This includes my very own Dad.

I'll have to find the recipe for haggis that I saved that reminds the cook to drape the windpipe over the side of the pot. In the meantime, we've got a delicacy called Rocky Mountain Oysters (also called prairie oysters, Montana tendergroins and swinging beef - use your imagination!) that I'm pleased to say I've never eaten.

angiebaby - you did a terrific job! It has been so great to put faces to names. We have some very good looking members in this organization. Thanks so much for suggesting this and following through with it.

Mimi

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