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Go Back   Armchair General and HistoryNet >> The Best Forums in History > Forum Resources > The Barracks > Mess Hall

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Mess Hall By popular demand - this area of the Barracks is set aside for all your culinary-related discussions.

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  #1  
Old 23 Jan 17, 12:02
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Madeleines recipe

Probably my fave dessert.
Simplicity at its best , and a taste that is able to transport you back to your youthness ,in a second .
Marcel Proust , the immortal writer , could talk about the Madeleine, on dozens of pages.


http://www.saveur.com/article/Recipes/Route7-Madelines
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  #2  
Old 23 Jan 17, 12:16
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Originally Posted by sebfrench76 View Post
Probably my fave dessert.
Simplicity at its best , and a taste that is able to transport you back to your youthness ,in a second .
Marcel Proust , the immortal writer , could talk about the Madeleine, on dozens of pages.


http://www.saveur.com/article/Recipes/Route7-Madelines
Never having had a Madelaine in my youth I doubt it would recover any memories of long lost times for me - now a piece of home made Irish oat soda bread baked in a peat fired oven, toasted and hot buttered along with a cup of good strong tea and we're talking.
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Old 25 Jan 17, 13:47
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Cool HEY YOU GUYS!!

Seb - Every time I go to Montreal (kind of a Frenchified place in North America) There is a restaurant called "Les Filles de Rois" where in the afternoon fresh authentic madelines are served. Incroyable!
Mark - me sainted (northern) Irish nana used to make the best soda bread. Every Sunday morning (after church) we'd visit and have freshly baked, still warm buttered soda bread. Nana's had caraway seeds. Ever hear of that variety?
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Old 27 Jan 17, 18:38
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Quote:
Originally Posted by Jose50 View Post
Seb - Every time I go to Montreal (kind of a Frenchified place in North America) There is a restaurant called "Les Filles de Rois" where in the afternoon fresh authentic madelines are served. Incroyable!
Mark - me sainted (northern) Irish nana used to make the best soda bread. Every Sunday morning (after church) we'd visit and have freshly baked, still warm buttered soda bread. Nana's had caraway seeds. Ever hear of that variety?
While my father was posted overseas Mum and I lived with my Uncle and Aunt in County Sligo which is geographically North and politically South. We had no electricity, no gas and relied on oil lamps and candles. There was no mains water either we had a well, a hand pump a tank in the roof and a tap in the kitchen. Cooking was done on a peat fired range in the kitchen (which is where any hot water came from). There were two motor vehicles in the area, the local man with money had a car and my uncle had a motor bike otherwise it was horse drawn or shanks pony. All the farms were horse worked. When later I read the "The Irish RM" set in 1900 I didn't see anything unusual or comic about it - it was merely what things were, I had effectively been living in 19th century Ireland. But the soda bread was made from locally grown oats milled locally and the sour milk used came from our own cows as did the the butter (churned on the back porch) and sometimes for breakfast we'd have it with eggs laid by our own hens with bacon from our own pigs cured in the back kitchen and we'd grown the spuds that were fried with them. Nothing was washed in chlorine, there were no hormones and no one knew what genetically modified meant and it was delicious and I apologise to the shade of M. Proust but that's the memories that warm bread and tea brings back to me.
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