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

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