Comments on: The detail in the devil

By: The summer cocktail hour … « How to shuck an oyster

The summer cocktail hour … « How to shuck an oyster — Sat, 09 Jan 2010 07:11:01 +0000

[...] we sat lawnside with Pimm’s and lemonade, plus a little plateful of matching retro canapes, the devil you know. It raised my memory of the first time I was introduced to Pimms No. 1 Cup many years ago, at a [...]

By: Loaves and fishes: my list of miracle foods « How to shuck an oyster

Loaves and fishes: my list of miracle foods « How to shuck an oyster — Mon, 14 Dec 2009 21:44:52 +0000

[...] Devils on horseback – everybody loves them! And you can keep sealed pancetta & pitted prunes on hand for months… [...]

By: Grad

Grad — Wed, 11 Nov 2009 18:37:31 +0000

I remember making these back in the 70′s as a young bride. Good cocktail party fare, and second cousin to the chicken liver (or oyster) placed on top of a water chestnut slice and then wrapped in bacon and broiled.

By: doctordi

doctordi — Wed, 11 Nov 2009 07:05:13 +0000

That’s a, er, solid point you make, Charlotte…

By: Charlotte

Charlotte — Wed, 11 Nov 2009 02:31:25 +0000

Virginia, how gorgeous is this story. When I am a toothless old woman, I want my (siblings’) grandchildren to come and feed me devils twice a week. What a devoted girl you were and what an inspired idea.

By: Charlotte

Charlotte — Wed, 11 Nov 2009 02:30:18 +0000

Lawks, you gels crack me up. (Of course Jools, what you like about them is also what they produce, I imagine, if one cared to look …)

By: julie

julie — Tue, 10 Nov 2009 21:35:18 +0000

That is exactly what I like about them.

By: doctordi

doctordi — Tue, 10 Nov 2009 04:10:59 +0000

I can see that at some point in the near future, I’ll simply have to get past the fact that prunes have always reminded me of little glossy turds…

By: julie

julie — Sun, 08 Nov 2009 05:29:30 +0000

Don’t write your school assignment without checking Factopaedia (?Tripe-opaedia) offers the following:

“….the origin of the devils on horseback name. It stems from Cornwall in the south of England at the turn of the last millenium, where Norman raiders would disguise themselves is suits of armour made by layering rashers of bacon.

This armour had many advantages; Primarily it’s grotesque appearance was used to frighten villagers. Then, when the job was done, the armour could be cooked and eaten. Protection was roughly in the same class as leather armour depending on the thickness of the bacon.

“Devils on horseback” was the nickname of these bacon-clad warriors.”

I did not make this up.

By: julie

julie — Sun, 08 Nov 2009 05:23:52 +0000

Bless you Ms Charlotte.
Devils always more appealing to writers than angels and you can see why, especially post GFC. Personally i wouldn’t fancy doing that to an oyster, even if it was over age.
And the old timers know best. I first tried these with proscuitto- it tasted like burnt brown paper. You need the FAT.
Lovely story Virginia, Tasty sharp textured tidbits are much in demand for those in hospitals or homes.