Knives......Knives.........Knives

At the NRA convention on Friday the God Emperor talked about London and how they have started knife control. Yes there are so many stabbings that they are instituting knife control.

The idiot Muslim Mayor of London is pleading that no one needs a knife. I mean you don't have to cut anything. Open a box. Have a steak. Cut your sandwich in half. Just moronic.

Now of cause the Limeys are losing their shit. The God Emperor has already canceled his trip to England once. The Prime Cooze Theresa May had invited him for a State Visit right after the election. But she took it back due to opposition by this same Muslim Terrorist loving Mayor. I guess she is really Prime Minister May Not. The President has had some back and forth with tweets and what not and they started a petition with millions of signatures telling him to stay away.

Well you know what? I agree. He should stay away from England. Let them know how insignificant they really are. Their contribution to military actions while welcome are negligible. More trouble than they are worth. Now with Brexit they need trade deals with the US more than we need anything with them. The English have gone beyond the bend. They arrest people who defend themselves in their own home. They put people in jail who post jokes on the Internet while doing nothing to Muslim cab drivers who rape children. It is time to show these loud mouth cretins what is what.

What I would do is simple. Just say I am not negotiating a trade deal with you until you get rid of that Mayor and set up a State Dinner just the way you offered.  You offered. I didn't ask for it. Now you drop it because of some Muzzie and bunch of Labor commies. Think again Tommie. See me. Feel me.

I am the fuckin' pinball wizard and I can go to any amusement hall. So bite me until you kiss my orange ass.

"Migration fears not racist - Archbishop of Canterbury"

BBC: He recognised that some people had concerns about the pressure that new arrivals put on communities and services. The archbishop said: "There is a tendency to say 'those people are racist', which is just outrageous, absolutely outrageous.

"Fear is a valid emotion at a time of such colossal crisis.  "This is one of the greatest movements of people in human history. Just enormous. And to be anxious about that is very reasonable."

He said it was "really important" that fears were listened to, and resources put in place to address them. Archbishop Welby also described fear about what would happen if the UK left the EU or remained as a "valid emotion".

He adds: "I don't think there is one correct Christian view, one way or the other. You can't say 'God says you must vote this way or that way'."

Elsewhere... American devotion to religion is waning, according to new study 

Professor David Voas (UCL Institute of Education) said: “These declines aren’t happening fast, but the signs are now unmistakable. It has become clear that American religiosity has been declining for decades, and the decline is driven by the same dynamic of generational change that has driven religious decline across the developed world.” 

English Home Office: 'You can't be a lesbian, you've got children'

UK-based Nigerian Lesbian, Aderonke Apata Wants to Submit her Sextape to Prove That She Is... http://t.co/FoQd0umZSY pic.twitter.com/3sDvqgoNOz
— Codewit World News (@codewit) June 10, 2014

Apata’s barrister, Abid Mahmood, called these views: “highly offensive”.

“Some members of the public may have those views but it doesn’t mean a government department should be putting these views forward in evidence,” he told the court.

"U.K. votes to approve air strikes as more allies join Islamic State fight"

"The coalition of nations participating in military action against Islamic State continues to grow – but so do worries about whether the campaign of air strikes has any hope of succeeding."

"Britain became the latest country to commit military resources to the fight, as its Parliament voted overwhelmingly on Friday to authorize air strikes against Islamic State targets inside Iraq. Prime Minister David Cameron told the House of Commons before the vote that the extremist group presented a genuine threat to the United Kingdom, and warned the fight against the self-declared caliphate would take “years” to win."




As to the efficacy of an air campaign alone strategy...

I guess I'm just going to have to trust that Obama and the Progressives know what they're doing here killing anything that moves.
— Dennis Miller Show (@DennisDMZ) September 25, 2014

"Scottish Independence Is Crap"

O flower of Scotland
When will we see your like again?
That fought and died for
Your wee bit hill and glen
And stood against him
Proud Edward’s army
And sent him homeward
Tae think again.

Scotch Eggs

I first tasted Scotch eggs, I'm a bit ashamed to admit, at a Renaissance fair(e) when I was a teenager in the early 1990s. I recall that the eggs were better than the turkey leg(ges), but when your strongest memory of the time is of wearing robes and arguing with a community theater actor portraying Sir Francis Walsingham about why there is so much medievalism at a purported "Renaissance" fair(e), it's perhaps best to discount any recollection of culinary opinion.

Since that dim and distant time, I've eaten Scotch eggs in the UK and the US, freshly- (and not-so-freshly) made. Like many a simple dish, this one is frequently ruined by poor ingredients and careless preparation: rubbery eggs with greenish-grey haloes 'round chalky yolks — grainy, overcooked sausage meat — boxed breadcrumbs — a poverty of spices… all rolled together and dropped like a stone into the murky, rancid depths of a deep fat fryer. I suppose that the reason people are so forgiving of these gastronomic atrocities is because they're often quite intoxicated when they order and eat bad Scotch eggs— the "beer goggles" phenomenon seems to occur when drunkenly choosing food as often as it does when drunkenly choosing sex partners. What appears a succulent, flavorful and appetizing morsel in the dim light of the bar does not always seem so fresh in the harsh light of the morning.

Of course, Scotch eggs can be a delicious dish— whether they're served with drinks, or at a picnic, or for breakfast or lunch— what's important is to use the best ingredients you can find and to prepare the dish carefully. Here's my recipe:

Ingredients:

• 10 extra-large eggs
• 1 pound loose sausage meat
• 2.5 cups fresh breadcrumbs (see procedure below)
• 6 anchovy fillets, minced
• 1 tbsp Lea & Perrins Worcestershire sauce
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1 tsp freshly-ground black pepper
• salt to taste (about 2 tsp)
• about 1/2 cup clarified butter and/or meat drippings, or peanut oil

Equipment:

• A saucepan with a tight-fitting lid
• A large bowl filled with cold water and ice cubes
• A large mixing bowl
• A sauté or frying pan with steep sides.

Beat two of the eggs in a bowl and set aside.

To perfectly cook the remaining 8 eggs: Take each egg and, using a pushpin, thumbtack or straight pin, pierce a small hole in the larger end of the egg; this prevents the eggs from cracking when they're cooked. Gently place the eggs into the saucepan and cover them (by about an inch) with cool water. Set the pan on the stove and bring the water to a boil, then immediately cover the pan and remove it from the heat. Let the eggs sit in the covered pan for exactly 10 minutes, then drain out the hot water. Swish or bounce the eggs around in the empty pan until they're all cracked, then drop them into the bowl of ice water. Allow the eggs to stand in the ice water until they're thoroughly chilled (about 10-15 minutes) then carefully peel the eggs under running tap water. Peeling eggs is hit-or-miss; very fresh eggs don't peel as well as do slightly older eggs... but if they're too old, they'll be misshapen due to the expanding of the air space in the shell. Don't despair if the whites of some of the eggs get a bit shredded, this recipe doesn't require perfectly-peeled cooked eggs with flawless surfaces.

You must use fresh breadcrumbs in this recipe. If you've never made them before, here's the procedure: cut a loaf of good, close-grained white bread (such as my pain de mie) into medium-thick slices and put them onto a tray or baking sheet into in a 250º F oven for about 20 minutes, until they're dry-ish but not browned. Break up the slices a bit, then whizz them in a food processor or blender until they're medium-finely ground, with no greatly outsized chunks of bread left.

Put the sausage meat into the large mixing bowl, then add 2 cups of the breadcrumbs, about three-quarters of the beaten eggs, the minced anchovy fillets, the Worcestershire sauce, the ground spices and the salt & pepper. Mix everything up very thoroughly with your impeccably-clean hands.

Take a peeled, cooked egg and dip it into the remaining bit of beaten egg, then form some of the meat mixture (about 1/2 to 3/4 cup of meat per egg) around it, so that the cooked egg is completely covered with a tight layer of meat of an even thickness. This takes a bit of practice but you'll get the hang of it. Repeat the process until all of your cooked eggs are encased in the meat mixture. Set each onto a plate as you finish preparing them.

Heat the clarified butter/drippings/oil in the sauté pan over medium high heat. Roll each meat-encased egg in the remaining 1/2 cup of breadcrumbs and then put it into the sauté pan. Don't crowd the pan— depending upon the size of your pan, you may need to do this in two batches. Gently fry the Scotch eggs on all sides, until each is a uniform brown color; this will take about 8-10 minutes per batch. Sprinkle the cooked eggs with a little kosher salt.

Serve the eggs warm or cold, on a plate or wrapped in a napkin, accompanied perhaps by good mustard, Worcestershire sauce, hot sauce, or even a good meat gravy. And, of course, a nice strong drink.

A Tomato Summer Pudding

No, not pudding in the American sense, of sugared sludge with the texture and appeal of a vat of vanillin-flavored tile grout, nor in the British sense, of dessert in general. This "pudding" gets its pudding-ness from the fact that it's molded in a dish, and from its relationship to an old-fashioned British dish, Summer Pudding, which is a mélange of fresh berries and sugar poured into a bread-lined basin, weighted, and allowed to amalgamate into a succulent warm-weather treat. 

Jennifer Paterson

Since the original form of Summer Pudding is made from whatever berries are available, it seems reasonable to make it out of tomatoes, which in late summer are a plentiful berry (yes, tomatoes are berries), and therefore transform the old Summer Pudding into a savory dish. This is such a good idea, I wish I had thought of it, but credit for the original concept goes to the late, great Jennifer Paterson, a British cook and eccentric who is most well-known for her participation in the television cooking show Two Fat Ladies. Before her television career, Paterson had worked as a live-in personal cook and caterer. In 1978 she got a job as the house cook, and later the food writer, for the British conservative magazine The Spectator. In the late 1980s, she was fired from her job as The Spectator's cook after a temper tantrum during which Jennifer angrily hurled dirty crockery, which was sullying the tiny top-floor kitchen where she worked, out the window and into the backyard of the neighboring funeral parlor. Fortunately she kept her job as the magazine's food writer.

Paterson had conversational style of writing about food and cooking that would have been quite at home on a blog, and her recipes are an interesting mixture of (pre-WWII) British traditional cooking, with eclectic Mediterranean, Portuguese and Middle Eastern influences. Her food writing for The Spectator is collected in a very good little book called Jennifer Paterson's Feast Days. As the title of the collection suggests, Paterson, a devout Roman Catholic, makes frequent reference to the saints and liturgical celebrations of the Roman Catholic Church in her writing and recipes. Her advice for poached eggs involves first rolling the whole eggs around in a pan of simmering salted water "whilst intoning two Our Fathers and one Hail Mary" before cracking the shells and doing the actual poaching.

Paterson's receipt (as she referred to recipes) for her Tomato Summer Pudding is like many of her recipes, breezy and loose, so I've expanded it a bit here. This dish is a great use for all those delicious tomatoes that you (hopefully) have ripening in your garden right now. Like so many simple dishes, this pudding depends upon good ingredients for its success. Exact quantities of the ingredients you'll need depend upon the size of basin or bowl that you use to mold the dish. When I made the one you see in the accompanying photographs, I used a tall Pyrex bowl with a 6-cup capacity, which required about 10 medium-sized tomatoes to fill.