Mary Berry - Cooking Retro Style - Pate'

[@davey8914]

I remember cycling home from 6th form, through the slush of a cold, wet 1977 winter on my precious Xmas gift - a snazzy American-style Raleigh bicycle. I'd always make sure to pass Mrs Hardigan's bungalow on the way home. There, she would often wave me inside the cosy porch, where she would delicately wipe down my Chopper, leaving it shiny, warm and ready to ride. And there'd always be a portion of something hot and contemporary to keep this young lad from the chills; whether it was Toad in the Hole, Cottage Pie with Cheesy Mash or Mary Berry's Easy Fish Casserole. On a good day I'd also receive a dessert of Upside-Down Tart, a moist slice of Delia Smith's Black Forest Gateau, or Chocolate Brownies depending on the day of the month. I never did get Spotted Dick but she always had me gagging for an Arctic Roll on New Year's Day. Happy days, though it all came to a halt in 1979 when Mum got suspicious after finding what looked like Cheese Fondue all over my bike saddle 😞. I miss you so much Mrs Hardigan 💔

[@emilyhops2566]

I miss my childhood, when we ate seasonally, and understood how to cook a healthy meal on a budget...

[@sonnyashton4928]

You probably dont give a shit but if you are bored like me during the covid times you can stream all of the latest movies on instaflixxer. Have been binge watching with my gf recently xD

[@braydenmustafa4478]

@Sonny Ashton definitely, I have been using Instaflixxer for since november myself :D

[@MarkPMus]

I knew the freezer question would come in at some point!! 😅😅😅

[@sunkat76]

I like Mary's approach. I always think if she can do it I can do it. I like the simplicity of this recipe and that mincer gadget!

[@andymerrett]

1:52 "Then you'll get a good stuffing". Oo-er Mary!

[@allanfisch]

I love their cost-consciousness attitude.

[@stanbrown32]

@TheRenaissanceman65 Yes, I'm sure that was Mary Berry's assignment for these segments--to find the cheapest meats and vegetables and try to make something appetizing out of them.

[@nathanjustus6659]

People are very wasteful now and the complain about financial security.

[@exempligratia101]

@@nathanjustus6659inflation has screwed up many lives, thanks to greedy corporations and politicians…

[@w1lf1ewoo]

a table spoon of flarr

[@carolineg1872]

MarGarine.

[@carolineg1872]

@TheRenaissanceman65 Stop trolling people, creep.

[@soundseeker63]

The chemistry between these two (or rather, the complete lack of) is pretty funny/awkward. Don't think all that handling of raw meat and zero hand washing would cut the mustard today either! lol

[@herefordguy]

I burst out laughing at around 4:00 when Childs talked about having no string at home because of the conkers for the children and MARY Berry just completely ignored her

[@muk8804]

@@herefordguy listen again - Mary said it first about her children "conquering" and Judith agreed. I don't know who you mean by childs but that's not Judith 's name. Also there is chemistry - they remain good friends to this day . Mary was very nervous on this series as it was the first time she had cooked on TV for a full series.

[@Bille994]

"Red hot" recipe with just a conservative tablespoon of curry powder! It was a very different time

[@nathanjustus6659]

A tablespoon at the time was a British tablespoon, which had 4 teaspoons of curry. The measures are a *little* skimpy but this isn't a huge amount of meat. Spicy of course does not need to be hot. I live VERY spicy food but I can do without large amounts of hot peppers. Of course, that's all personal tastes and has no value judgement. But I do think we've all learned to eat hotter food these days.

[@MarkPMus]

And a clove of garlic if your family likes it. Nowadays you can’t escape the garlic!

[@lorainewhite727]

Is this THE Mary Berry? Her voice sounds completely different.

[@Jimbo-gi7xn]

Yeah its her of British Bake Off fame

[@muk8804]

...it's 40 years ago 🙄

[@ghughesarch]

It needs to be well seasoned for a good stuffing... now, I've opened it up. Oh Mary!

[@PoshLifeforME]

Oh, conkering, not conquering.

[@brandonmontoya2155]

Blanche and Rose

[@carolineg1872]

One dressed like a quilt the other like a priest.

[@nathanielberkeley-biggs2855]

Of course now you can’t make any of these recipes because supermarket meet has been soaked in water, and has chemicals added to make it absorb as much water as possible. The rationale is that the heavier it is the more they can charge. When you cook it though, you just end up with a pan full of liquid and a tiny shrunken piece of meat.

[@MegaWesje]

then don't buy your meat at a supermarket. Find yourself a good local butcher. You might pay a bit more but you'll be much happier with the result. :-)

[@xtusvincit5230]

Where I live (rural Indiana) there are no more butchers. But brining isnt universal -- yet. Check your better grocers.

[@Taricus]

The chicken broth and salt/preservative keeps the pack of chicken fresh on display and in your fridge for longer. It keeps the color and the moisture to the meat. It'd turn ugly and dry and wouldn't be bought if it didn't have the injection. The only way to avoid that is to literally buy it as fresh as you can from a butcher. If it comes in a pack, it needs that to keep it in a condition you would want by the time it makes it to the store and you decide to pop in to buy it. The chicken wasn't butchered two seconds before you came in and then wrapped in its pretty shrink wrapped package. :P Many grocery stores do have a butcher in the back too. You can ask them for cuts. Or if you see the cuts that specifically have the store sticker on it (and were obviously not packaged in a factory and shipped there), then they are butchering them and putting them out themselves and they are less likely to have so many additives, if any. Different stores will have different policies, but those are usually done right in-store.

[@joshuajackson4742]

Erm... go to A butcher then, that’s where she got this from.

[@nathanjustus6659]

@@xtusvincit5230 In rural Indiana you might find a farmer from whom you could buy a portion of a cow, a pig, or a lamb. I can do this where I live, and do.

[@LCmonman]

It’s weird how Mary never has that lady help with anything.

[@nathanjustus6659]

She does in some of the clips, like making caramel.

[@andymerrett]

She tried to get Judith to watch a pan of boiling oil and got really fed up with her :)

[@LinkRocks]

I thought those apricots were egg yokes when they went to the sky cam. I was wondering if they had canned eggs for some bizarre reason back then. LOL!

[@carolined668]

Dishcloth n not washin hands meat on boards n not changed. .wonder we all didnt have food poisoning or worse. 🤣🤣 good vid mind👍👍👍

[@allanfisch]

We've been brain-washed.

[@carolineg1872]

If your hands and yourself in general is healthy, the meat fresh etc, should be no issues. Don't be afraid of germs, not all will kill you.

[@andymerrett]

We had cast iron stomachs back then.

[@travisr82]

Mary was hard work to get banter from

[@londonlady227]

She was very nervous.

[@xtusvincit5230]

Seems back then Brits were still cooking by imperial measure including degrees F.

[@alangallagher4040]

we still do at home mostly...its just on the TV they insist on foreign measurements today

[@Mrspence1100]

I use gas marks

[@stanbrown32]

@TheRenaissanceman65 My only time in the UK was in 1991, but around Oxford University, there were some copy machines that still used the only 2 shilling coins, so they had a supply of those. Then I noticed that the 10 new pence coin was the same size as the only 2 shilling coin, which made sense, as ten of them would add up to a pound (20 shillings or 100 new pence).

[@carolineg1872]

@@stanbrown32 And yet you troll British people commenting on a British presenter, sod off to another thread.

[@stanbrown32]

@@carolineg1872 I have no idea what you are taking offense at. Are you thinking clearly?

[@MrItsme73]

I don't think Judith gives two hours about home economics.

[@carolined668]

We use imperial n metric us English are that clever😋

[@soniachappell3834]

Uj

[@lindaashford7187]

Meat looks rather brown and unappetising

[@Mamamiaia-2015]

Also it video quality.

[@carolineg1872]

That's how meat should look. That pink look is colouring and the lighting in these 70 episodes is quite poor. Everything looks anemic.

[@annab.5255]

A New Zealand did I hear correctly? How did they transport it... Nevertheless, I wouldn't put it in my mouth anyway. And this stuffing - now I know why the English food is so tasteless.

[@carolineg1872]

This was the 70's love. British cuisine is now leading in the world for its diversity. I suspect you're a Yank raised on junk so you can't really talk.

[@muk8804]

🙄how thick are you? It was transported the same as all other imports. It's *a* type of stuffing not Christmas stuffing. An American lecturing others on tasteless food. The irony.

[@nathanjustus6659]

First, do you realize that in 1977 inflation in the UK was 16.5%? A And it was high throughout that decade? The oil crunch in the mid 70s hit a lot of the developed world, but the UK was having other balance of payments issues that exacerbated some structural problems in their economy. The short of it is that a lot of people were struggling and trying to spend as little money on things as they could because they couldn't afford it. Second, are you aware that 40 years 6 years have gone by since then, and the diets of the UK (indeed, most of the world) have changed a lot and gotten a lot more international for all of us because of travel and immigration? And that tastes change? Third, are you aware that New Zealand was shipping frozen meat to England from 1882? Are you aware that the UK was the country that began a minor change to the way we live and work called "The Industrial Revolution?" Don't you think they knew how to do this? Do you have any idea where your food comes from now? I don't know in what country you live but I would unsurprised if quite a bit of your food comes from significant distances under refrigeration or freezing. Fourth, have you ever eaten English food?

[@londonlady227]

I would say that London is far more culinary advanced than NZ could ever be.