Friday, 17 June 2011

Old Stuff

Periodically coming across old stuff, like one does, a few samples that haven't seen the light of day for years.  Some of them rather tattered now but all using my hand dyed fabrics and threads to demonstrate some different decorative techniques.

Machine pleating, trapunto, tied (with beads) quilting, stuffed and ruched tubular viscose yarn:

Turned edge applique, (flat) echo quilting, hand embroidered french knots:

Pulled scrim painted and applied over a quilted background fabric with beaded silk yo-yos:

More painted pulled scrim applied over a quilted background and embellised with beads and straight stitches:

I try to keep my blogging almost exclusively textile related but there are a couple of recent revelations that I just have to share.  

Over the years we've tried all sorts of home made batters for fish ............ beer, lager and all sorts.  Most have been ok but not quite how we'd like them to be until a recent find by Marguerite Patten:

4oz SR flour (or Plain + tsp BP) sifted
2 eggs
1/4 pint milk
2 tbsp water
2 tsp oil

Blend ingredients for the batter, adding oil just before coating fish and whisk briskly.  Coat floured fish and fry for 3-5 minutes depending on thickness of fillets at 180.  Smaller items can be fried at 185 for less time.  By far the best battered fish we've cooked at home.

The next is faggots.  I've always wanted to give them a go but never got to sourcing any caul.  She suggests filling an oven-proof tin or dish with the mixture and cutting the top part way down into portions to break apart when cooked.  I just can't believe I've never thought of anything so simple and will be trying them for dinner tonight!

1 comment:

Chris Gray said...

Love the purples Shelley!

...and it doesn't HAVE to be all textiles.....

..other stuff is just as interesting.

I had a problem locating caul too...needed for a french white pudding called "bougnette". Found some in a butchers in Glastonbury when we were visiting, so bought a few packs. They keep well in the freezer. Ask for "apron" as well - it seems to be called that too.