Subj : Today in History - 1955 To : All From : Dave Drum Date : Sun Aug 27 2023 05:52:00 27 August 1955 - AMAZING ACCOMPLISHMENTS AND FREAKY FACTS GET THEIR TOME: Inspired by an argument over whether the red grouse or golden plover flies faster, the marketing director at Guinness Breweries and fact-finding colleagues compile a reference book to answer such weird and wonderful questions, and the first 'Guinness Book of Records' is published. GUINNESS WORLD RECORDS, known from its inception in 1955 until 1999 as THE GUINNESS BOOK OF RECORDS and in previous United States editions as THE GUINNESS BOOK OF WORLD RECORDS, is a British reference book published annually, listing world records both of human achievements and the extremes of the natural world. The brainchild of Sir Hugh Beaver, the book was co-founded by twin brothers Norris and Ross McWhirter in Fleet Street, London, in August 1955. The first edition topped the bestseller list in the United Kingdom by Christmas 1955. The following year the book was launched internationally, and as of the 2022 edition, it is now in its 67th year of publication, published in 100 countries and 23 languages, and maintains over 53,000 records in its database. The international franchise has extended beyond print to include television series and museums. The popularity of the franchise has resulted in Guinness World Records becoming the primary international source for cataloguing and verification of a huge number of world records. The organisation employs record adjudicators to verify the authenticity of the setting and breaking of records. Following a series of owners, the franchise has been owned by the Jim Pattison Group since 2008, with its headquarters moved to South Quay Plaza, Canary Wharf, London in 2017. Since 2008, Guinness World Records has orientated its business model toward inventing new world records as publicity stunts for companies and individuals, which has attracted criticism. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Guinness Pie Categories: Beef, Vegetables, Herbs, Beer, Cheese Yield: 6 servings MMMMM---------------------------STEW--------------------------------- 4 tb Butter 2 lg Red onions; chopped 4 cl Garlic; minced 2 Carrots; peeled, chopped 2 Ribs celery; chopped 10 Mushrooms; trimmed, sliced 3 lb Second cut brisket or stew - meat, chopped in bite-size - pieces Salt & fresh ground pepper 2 tb A-Pflour 1 Rosemary sprig 4 c Guinness or other stout 1 c Trotter gear; recipe follows +=OR=+ 8 oz Fresh grated Cheddar MMMMM--------------------------PASTRY-------------------------------- 1 1/2 c A-P flour 2 1/4 ts Baking powder 3/4 ts Salt 1/2 c Very cold unsalted butter; - diced 1 Egg yolk; lightly beaten FOR THE STEW; Set the oven @ 375ºF/190ºC. In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes. Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes. Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes. Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half. While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours. Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8"square, 2" high Pyrex dish or a deep 9" pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden. Recipe from: Jamie Oliver & Fergus Henderson Adapted by: Sam Sifton Yield: 6 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fergus Henderson's Trotter Gear Categories: Pork, Vegetables, Herbs, Wine Yield: 6 servings 3 Trotters (pigs' feet) 2 Red onions; halved 2 Ribs celery; chopped 2 Carrots; peeled, chopped 2 Leeks; cleaned, chopped 1 Head garlic 2 Bay leaves 12 Black peppercorns 2 Sprigs thyme 1 c Madeira or other sweet wine 1 qt Chicken stock Place everything but the liquids in a large pot. Pour in the wine and enough chicken stock to cover. Bring to a boil over high heat, reduce to a simmer and cook for 3 hours, until the meat falls off the bone and, the trotters are "very wobbly." Remove the trotters from the pot. Strain the stock. Pluck the meat, flesh and skin from the bones and chop. (There are a lot of bones.) Discard the bones. Stir the meat, flesh and skin back into the stock, then serve. About 3 1/2 hours By: Fergus Henderson Makes: about 6 cups RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... "Progress is impossible without change." -- George Bernard Shaw ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200) .