Huffy Duffy? Harvey Scarvey?
Peter Duncanson
> This question came up on Ask Metafilter, and I thought of AUE.
> Can you help him?
>
> Looking for the name of a recipe that, near as I can recall,
> appeared in the early 70's in an article in the New Yorker.
> It's a British accompaniment for cold leftover roast pork,
> and it had a reduplicative name -- like "Huffy Duffy" or "Harvey
> Scarvey": that sort of name. The recipe itself was quite
> simple: a cup each of minced apple, minced celery, and
> minced onion, mixed with a little oil and vinegar, probably
> with some salt and pepper. So I can make the dish, but
> I would dearly love to know the name again.
<http://ask.metafilter.com/57199/Name-of-British-recipe#860211>
Any ideas?
--
Peter Duncanson, UK
Anne Chambers
apple scrapple ?
--
Anne Chambers,
South Australia
anne dot chambers at bigpond dot com
Peter Duncanson
wrote:
Thanks for that suggestion. I've passed it on.
--
Peter Duncanson, UK
Gregoire Kretz
> Peter Duncanson wrote:
>
> >> Looking for the name of a recipe that, near as I can recall,
> >> appeared in the early 70's in an article in the New Yorker.
> >> It's a British accompaniment for cold leftover roast pork,
> >> and it had a reduplicative name -- like "Huffy Duffy" or "Harvey
> >> Scarvey": that sort of name. The recipe itself was quite
> >> simple: a cup each of minced apple, minced celery, and
> >> minced onion, mixed with a little oil and vinegar, probably
> >> with some salt and pepper. So I can make the dish, but
> >> I would dearly love to know the name again.
> >
> apple scrapple ?
Blister sister?
Greg
--
Have you ever really considered how much your buildings actually weigh?
No ficus = no spam
judith...@googlemail.com
> Anne Chambers <a...@privacy.net> wrote:
> > Peter Duncanson wrote:
>
> > >> Looking for the name of a recipe that, near as I can recall,
> > >> appeared in the early 70's in an article in the New Yorker.
> > >> It's a British accompaniment for cold leftover roast pork,
> > >> and it had a reduplicative name -- like "Huffy Duffy" or "Harvey
> > >> Scarvey": that sort of name. The recipe itself was quite
> > >> simple: a cup each of minced apple, minced celery, and
> > >> minced onion, mixed with a little oil and vinegar, probably
> > >> with some salt and pepper. So I can make the dish, but
> > >> I would dearly love to know the name again.
>
> > apple scrapple ?
>
> Blister sister?
>
> Greg
>
Greg, I have just returnewd from the Auvergne, you would love to see
the sight as we set off on the Autoroute, Sancy and Puy de Dome,
covered in snow, when will you be there?
Re: Tartiflette, I can't find the posting from Guisi who posted on
Tartiflette, we made it exactly as the recipe she gave a link to (Lucy
in Lyon), stated, it was the best ever. It was heavy on cheese, an
entire Reblouchon but forget the fat just for one day, I have been
eating bran ever since to make uo for it! Seriously, it was something
special and even though I am on low fats due to health reasons, once a
month won't hurt. Roll on March.
JudithL at home
Bertie Doe
"Peter Duncanson"> wrote in message
>> It's a British accompaniment for cold leftover roast pork,
>> and it had a reduplicative name -- like "Huffy Duffy" or "Harvey
>> Scarvey": that sort of name. The recipe itself was quite
>> simple: a cup each of minced apple, minced celery, and
>> minced onion, mixed with a little oil and vinegar, probably
>> with some salt and pepper. So I can make the dish, but
>> I would dearly love to know the name again.
If it's 'Pan Yan' Pickle, then it's a gonner. There's a recipe here which
uses Bramley cooking apples, which seems authentic.
http://tinyurl.com/29k58s
Bertie
Gregoire Kretz
> On Feb 19, 10:58 am, g...@ficusheian.org.uk (Gregoire Kretz) wrote:
> >
> > Blister sister?
> >
> What is that?
No idea. :)
> Greg, I have just returnewd from the Auvergne, you would love to see
> the sight as we set off on the Autoroute, Sancy and Puy de Dome,
> covered in snow, when will you be there?
Two days exactly. Happyy Greg. :)
> Re: Tartiflette, I can't find the posting from Guisi who posted on
> Tartiflette, we made it exactly as the recipe she gave a link to (Lucy
> in Lyon), stated, it was the best ever. It was heavy on cheese, an
> entire Reblouchon
Is there any other way? :)