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A panorama of earthen kilns remains. Peak Forest was a large limeburning centre with earthen sale-kilns supplying lime on a commercial scale over a large area. The limekilns and their associated quarries and water heaps of this complex cover just over a square kilometre of ground. They are distributed in irregular clusters on either side of the 1751 turnpike road (A623). In total there are around 130 kilns on the site. The first records of limeburning in Peak Forest date from 1707 and it is known that the last kiln closed in 1823. New kilns tended to follow the quarrying across the hillside as old ones closed. It is likely that some burning was being undertaken here in the late 17th century. It has been suggested that there were normally no more than five kilns working at any one time.
Best viewed LARGE.
( Medium ) Haddock , Chips & Mushy Peas.
Cooked to order for our lunchtime meal .
Regal Restaurant , Felixstowe , Suffolk .
Thursday lunchtime 06th-June-2024.
The Arbroath smokie is a type of smoked haddock – a speciality of the town of Arbroath in Angus, Scotland.
The Arbroath Smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbroath. Local legend has it that a store caught fire one night, destroying barrels of haddock preserved in salt. The following morning, the people found some of the barrels had caught fire, cooking the haddock inside. Inspection revealed the haddock to be quite tasty. It is much more likely the villagers were of Scandinavian descent, as the 'Smokie making' process is similar to smoking methods which are still employed in areas of Scandinavia.
Towards the end of the 19th century, as Arbroath's fishing industry died, the Town Council offered the fisherfolk from Auchmithie land in an area of the town known as the fit o' the toon. It also offered them use of the modern harbour. Much of the Auchmithie population then relocated, bringing the Arbroath Smokie recipe with them. Today, some 15 local businesses produce Arbroath smokies, selling them in major supermarkets in the UK and online.
In 2004, the European Commission registered the designation "Arbroath smokies" as a Protected Geographical Indication under the EU's Protected Food Name Scheme, acknowledging its unique status.
Preparation
Arbroath smokies are prepared using traditional methods dating back to the late 1800s.
The fish are first salted overnight. They are then tied in pairs using hemp twine, and left overnight to dry. Once they have been salted, tied and dried, they are hung over a triangular length of wood to smoke. This "kiln stick" fits between the two tied smokies, one fish on either side. The sticks are then used to hang the dried fish in a special barrel containing a hardwood fire.
When the fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned, and to have the strong, smoky taste and smell people expect from Arbroath smokies. Typically in less than an hour of smoking, the fish are ready to eat. [Wikipedia]
{Photo taken at Inveraray Highland Games where Smokies were prepare for games spectators to purchase and eat]
Part of the exhibits in The Belgian Centre for Comic Strip Art (Centre Belge de la Bande Dessinée / CBBD) in Brussels, Belgium.
In The Adventures of Tintin (Les Aventures de Tintin) is a series of comic strips created by Belgian artist Hergé, Captain Archibald Haddock, a seafaring captain of disputed ancestry (he may be of Belgian, French, or English origin), is Tintin's best friend, and was introduced in The Crab with the Golden Claws.
Haddock was initially depicted as a weak and alcoholic character, but later became more respectable. He evolves to become genuinely heroic and even a socialite after he finds a treasure captured by his ancestor, Sir Francis Haddock (François de Hadoque in French), in the episode Red Rackham's Treasure. The Captain's coarse humanity and sarcasm act as a counterpoint to Tintin's often implausible heroism; he is always quick with a dry comment whenever the boy reporter seems too idealistic.
Captain Haddock lives in the luxurious mansion Marlinspike Hall ("Moulinsart" in the original French).
Haddock uses a range of colourful insults and curses to express his feelings, such as "billions of blue blistering barnacles," "ten thousand thundering typhoons," "troglodyte," "bashi-bazouk," "kleptomaniac," "ectoplasm," "sea-gherkin," "anacoluthon", "pockmark, "nincompoop", "abominable snowman", and "freshwater swab" but nothing that is actually considered a swear word. Haddock is a hard drinker, particularly fond of Loch Lomond whisky, and his bouts of drunkenness are often used for comic effect. Hergé stated that Haddock's surname was derived from a "sad English fish that drinks a lot". Haddock remained without a first name until the last completed story, Tintin and the Picaros (1976), when the name Archibald was suggested. Tintin and Alph-Art maintained this suggestion by having him introduce himself as such.
Notturna: il capitano Haddock travolto dalla Lancia Aurelia del 1953 (Pinifarina) di Arturo Benedetto Giovanni Giuseppe Pietro Arcangelo Alfredo Cartoffoli di Milano, nel 1956 in Svizzera, nel corso dell'avventura L'Affare Girasole. Lo sfondo notturno è stato gentilmente offerto da Jacobs, Il Marchio Giallo.
DSC_8034 Haddock - Affaire Tournesol - Lancia Aurelia 1953 - modellino Atlas.
Local accession number: 13_05_000148
Title: Surgeon Charles Haddock [front]
Statement of responsibility: Case & Getchell, photographic artists, 299 1/2 Washington St., Boston
Creator/Contributor: Case and Getchell (Photographer)
Genre: Photographs; Cartes de visite; Portraits
Date created: 1859-1870 (approximate)
Physical description: 1 photograph : print on card mount ; mount 11 x 7 cm (carte de visite format)
General notes: Title from item or from accompanying material.
Date notes: Date supplied by cataloger.
Subjects: Physicians; Military personnel
Collection: Cartes de Visite Collection
Location: Boston Public Library, Print Department
Rights: No known copyright restrictions.
Smoked Haddock
Nasturtium.
Twelve Days of Christmas: Christopher Kostow
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 20, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
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Fish pie made with Haddock, Prawns and diced mushrooms in Parsley sauce, topped with mashed potato and breadcrumbs (including one digestive and one ginger biscuit) as well as 3 oz of cheddar cheese and a sliced tomato, oven baked until golden brown on top. Served with Samphire (Rock samphire, Crithmum maritimum) steamed in Lemon juice. Yes I cooked it and ate it too!
I didn't keep a note but it was approximately........
Should serve 3-4 people.
300 grams of Haddock Fillet
100 grams of peeled prawns
2 medium sized mushrooms
1 cup of Peas
4 medium sized spuds
1 large "Beefsteak" Tomato
1 packet of Colemans Parsley sauce mix
Half a pint (0.28 litres) semi-skimmed milk
1 slice of bread, end crust is best, a ginger biscuit and a Digestive biscuit.
100 grams of cheese.
70-100 grams Samphire
Peel the spuds and boil in saucepan of water (a spot of cooking oil will break the water surface tension and stop the spuds boiling over, by the way)
Place the Haddock in a baking dish and put in the oven at gas mark 4.
While the potatos and fish cook put the bread, biscuits and cheese in a food processor and turn them to crumbs (I add fresh ground pepper to taste here)
Take the fish out of the oven, turn the fish and add the diced mushrooms and peas and a knob of butter, place back in oven.
Mix Parsley sauce powder and milk as per the pack instructions.
Take fish etc out of oven, add sauce mix and stir so the fish breaks up within the sauce, mash the spuds with a little milk and a knob of butter, then smooth over the fish etc in the dish.
Thinly slice the tomato and lay on the mashed spuds. Then spread the breadcrumbs/cheese mix over the top.
Put it all back in the oven at gas mark 6 for 25 minutes until the top is golden brown.
The Samphire should be washed and wrapped tightly in a foil "parcel" with the juice of half a Lemon and placed in the oven for about 6-8 minutes.
_26K5764
The series of Tuesday night concerts held during 1925/26 and promoted by G Marston Haddock.
The concerts were held at the Albert Hall which was part of the Mechanics Institute on Cookridge Street and had a capacity of 1,500.
Concert No6 on 16th Mar 1926 featuring -
Baritone Roy Henderson was born in Edinburgh, Scotland on 4th July 1899 and died in Kent, England on 16th March 2000.
His career began in 1925 when he was still a student and was called upon to substitute for another baritone as Zarathustra in Delius's 'A Mass of Life' in a Royal Philharmonic Society performance at the Queen's Hall.
He studied at the Royal Academy of Music London with Thomas Meux. He first appeared on the opera stage as Ford in 'Falstaff' with the British National Opera Company in 1926 and at Covent Garden in 1928. His Glyndebourne debut was in 1934 when it was remarked that he had a 'good voice' but the question was raised 'could he act' - John Christie was furious and responded 'Of course he can act - he's a cricketer'.
Having served in the 'Artists Rifles' during World War 1 he toured with Glyndebourne Company during World War 2. He retired from the concert platform in 1952 and devoted his time to teaching - including Kathleen Ferrier.
# Album - Leeds Tuesday Night Concerts =
Smoked Haddock
Nasturtium.
Twelve Days of Christmas: Christopher Kostow
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 20, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Lunch at Harry Ramsden's fish and chip restaurant in Scarborough, North Yorkshire: battered haddock, chips, garden peas (choice of those or mushy peas or baked beans), bread and butter, £8.25.
The haddock portion was very small but the cod in another restaurant here a few weeks ago was also small - may be due to the quotas our fishermen are struggling with. It was also a bit dry and solid, the kind you might get from any old takeaway. I tried some of the scampi you can see in the background and that was much nicer, fresher and crispy.
Harry Ramsden's is a restaurant chain and feels a bit corporate. Uniquely, they offer UNLIMITED REFILLS OF CHIPS!!! Although I didn't take advantage of this foolhardy offer it has to be worth an extra half a point!
Overall 7.5/10
This pic has been sent in by reader Esther Partridge. See Lindsey Bareham's original recipe here: thetim.es/wAzwWW