TABLE MANNERS
THOU SHALT NOT
Break lumps of bread into a plate to soak up surplus gravy. (I do it is the best part)
Lay your knife down while eating with the fork, or rest the knife blade and fork prongs on respective sides of the plate with their handles on the table, or lay the knife and fork down crossed on the plate, or hold one in either hand pointing upwards. ( Ok, Right!!)
Remove and hold spoon, fork or knife from a plate when sending it for a second helping. (WHAT!!, MORE!!!
THOU SHALT NOT - drink when you have any food in your mouth. (Certainly Not!
Push your plate away from you upon finishing a coarse. (You uncouth person)
Collect condiments, butter, cakes, biscuits, etc. round your own plate. (("It's mine, all mine".)
THOU SHALT NOT - When trained servants are in attendance, make any attempt to stack up plates, clear away crumbs or tidy any tangled appointments.(DOES THAT MEAN THE WOMEN OF THE HOUSE?)
Leave a teaspoon in a cup or pour any spilled liquid in the saucer back into the cup. (OOPS!!
Take such a large portion of anything that other guests must go short. (Are you listening husband?)
THOU SHALT NOT - Bite into a whole slice of cake - it must first be cut through, and thus handled more daintily. ("Your from the wrong side of the track")
Saturday, June 5, 2010
Friday, June 4, 2010
Extracts From A Barossa Heritage
HELPFUL HOUSEHOLD HINTS:ts
Frying - if a little salt is sprinkled in the frypan before the fat is put in, this will prevent splashing.
Glass Bottles - to clean,, break egg shells into pieces and put a small quantity into a discoloured bottle or decanter. Add a little water and shake well and the marks will disappear.
Gardening Gloves - to protect your nails while gardening, put a small piece of cotton wool in the tips of the fingers and thumbs.
Marble - to remove smoke stains on marble, make a paste of whiting, washing soda and chalk. Rub it well in to the stains and allow to dry. Rinse well with cold water.
Over-salted Soup - when soup or stew has had too much salt added, a single potato cooked in them will absorb the surplus salt. It must be removed before it crumbles.
Frying - if a little salt is sprinkled in the frypan before the fat is put in, this will prevent splashing.
Glass Bottles - to clean,, break egg shells into pieces and put a small quantity into a discoloured bottle or decanter. Add a little water and shake well and the marks will disappear.
Gardening Gloves - to protect your nails while gardening, put a small piece of cotton wool in the tips of the fingers and thumbs.
Marble - to remove smoke stains on marble, make a paste of whiting, washing soda and chalk. Rub it well in to the stains and allow to dry. Rinse well with cold water.
Over-salted Soup - when soup or stew has had too much salt added, a single potato cooked in them will absorb the surplus salt. It must be removed before it crumbles.
Thursday, June 3, 2010
Extracts From A Barossa Heritage
GRAMPS WEINKELLER RESTAURANT - cont.
Colin Gramp purchased the property with the intention of turning it into a restaurant. The main cellar was used as a dinning room, with extensions forming the kitchen. Part of the underground cellar was enclosed for binning and ageing of special wine for restaurant use. On the top of this section, a handsome dining Pavillion was built, giving patrons a wide view of the property. the remainder of the underground cellar was covered by trellis and red glory vine.
As with the original cellars, stone from Jacobs Creek was used for the extensions. While these alterations and extensions were progressing, Colin Gramp became a yabby farmer, building new dams as the need arose. Spring-fed, these dams supplied the yabbies for the dishes that had become a specialty of the restaurant.
Entree - Garlic Yabbie (White Burgundy)
To cook yabbies: Use rain water, bring to the boil with the addition of salt and a touch of sugar to taste, and a good measure of finely chopped dried dill. When the liquid has boiled, plunge LIVE yabbies in and bring back to the boil on high heat.
Remove from boiling water and plunge into icy cold, light salted water, and leave for 15 minutes. These cooked yabbies are then drained and can be kept in the refrigerator of several days.
750grms. butter, 2tsps. crushed garlic, squeese of lemon, yabby tails lightly cooked - six to eight per person.
Method - Melt butter in a pan, and garlic and lemon. When butter is nearly boiling add tails and simmer until white. Serve in ramekins with lemon wedges and garnish with parsley.
Colin Gramp purchased the property with the intention of turning it into a restaurant. The main cellar was used as a dinning room, with extensions forming the kitchen. Part of the underground cellar was enclosed for binning and ageing of special wine for restaurant use. On the top of this section, a handsome dining Pavillion was built, giving patrons a wide view of the property. the remainder of the underground cellar was covered by trellis and red glory vine.
As with the original cellars, stone from Jacobs Creek was used for the extensions. While these alterations and extensions were progressing, Colin Gramp became a yabby farmer, building new dams as the need arose. Spring-fed, these dams supplied the yabbies for the dishes that had become a specialty of the restaurant.
Entree - Garlic Yabbie (White Burgundy)
To cook yabbies: Use rain water, bring to the boil with the addition of salt and a touch of sugar to taste, and a good measure of finely chopped dried dill. When the liquid has boiled, plunge LIVE yabbies in and bring back to the boil on high heat.
Remove from boiling water and plunge into icy cold, light salted water, and leave for 15 minutes. These cooked yabbies are then drained and can be kept in the refrigerator of several days.
750grms. butter, 2tsps. crushed garlic, squeese of lemon, yabby tails lightly cooked - six to eight per person.
Method - Melt butter in a pan, and garlic and lemon. When butter is nearly boiling add tails and simmer until white. Serve in ramekins with lemon wedges and garnish with parsley.
Extracts From A Barossa Heritage
GRAMPS WEINKELLER RESTAURANT.
William Jacob was a twenty-year old assistant surveyor to Colonel William Light. He arrived in 1836 on the Rapid. Jacob helped survey the area in 1836, two years after the valley had been seen and named by Colonel William Light.
William Jacob built a wine cellar in 1856 from bluestone quarried from the creek which bears his name, Jacobs Creek.
Pastoral pursuits' occupied Jacob for several years before founding his vineyard and cellars in the Hundred of Moorooroo, an area that includes Jacobs Creek, and the town of Tanunda.
The property was purchased from the Jacob estate in 1935 by Gramp's Orlando, a neighbouring family company which had been founded by Johann Gramp in 1847, a Bavarian who arrived in South Australia in 1837.
Gramps used the buildings which Jacob had built for implement storage until it was bought by a great-grandson of Johann - Colin Gramp, his wife Josephine, with the intention of turning the old cellars into a restaurant.
William Jacob was a twenty-year old assistant surveyor to Colonel William Light. He arrived in 1836 on the Rapid. Jacob helped survey the area in 1836, two years after the valley had been seen and named by Colonel William Light.
William Jacob built a wine cellar in 1856 from bluestone quarried from the creek which bears his name, Jacobs Creek.
Pastoral pursuits' occupied Jacob for several years before founding his vineyard and cellars in the Hundred of Moorooroo, an area that includes Jacobs Creek, and the town of Tanunda.
The property was purchased from the Jacob estate in 1935 by Gramp's Orlando, a neighbouring family company which had been founded by Johann Gramp in 1847, a Bavarian who arrived in South Australia in 1837.
Gramps used the buildings which Jacob had built for implement storage until it was bought by a great-grandson of Johann - Colin Gramp, his wife Josephine, with the intention of turning the old cellars into a restaurant.
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