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Looking for JFood!!!!! [Moved from General Topics board]

I saw you have some of the Galloping Gourmets spurtles. Could you post some pictures of them??? Even better, if you ever want to part with one let me know!!!!

Barbarainnc

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    picture attached. they are not for sale, sorry. they have been with jfood since 1978, sorta attached to them

     
    8 Replies
    1. re: jfood

      I give up. What's a Spurtle? I watched the GG faithfully, but do not recall Spurtles.

        1. re: Gio

          the spurtles were the wooden utensils used by GK on the GG. The ones with the holes were used like whisks on cream sauces.

          1. re: jfood

            I watched his earlier shows religiously (pun!), until he got religion. Seemed to ruin his cooking, in my opinion. '-) Anyway, I never saw Graham Kerr actually use a real spurtle. EVERY! But he did call a lot of wooden spoons or wooden spatulas "spurtles." Curiously, not one of the wooden kitchen tools you show in your photo are "real" spurtles, Jay. But then, isn't Graham Kerr Australian? Spurtles are very old Scottish tools. Who but the Scots would take their oatmeal seriously enough to develop a special tool used only to stir it while cooking?

            Sorry. I'm a language freak. Used to bug me when GK called things a spurtle that weren't.

            1. re: Caroline1

              Kerr was raised in England but went to New Zealand as a young man.

              http://en.wikipedia.org/wiki/Graham_Kerr

              1. re: jayt90

                Right! I knew it was somewhere down there where they have kiwis and roos! Thanks. It's been a LOT of years since I watched an episode of, "Galloping Gourmet." '-)

                LOL! Not so long ago that I don't still have a couple of recipe cards I copied from his early shows. Mind blowing. Damn the cholesterol, full speed ahead! Here's a GK menu:

                Individual Meat Pies a la Colony Restaurant
                Potatoes, Onions & Bell Peppers Sauteed in Butter
                Tunundra Salad

                And here are the recipes, in my own words as I copied them from the show:

                ----------------------------------------------------------
                ........INDIVIDUAL MEAT PIES A LA COLONY RESTAURANT

                Hang 5 oz filets mignon (1 per pie) in refrigerator for 10 days until meat is dark. Salt and pepper them, then saute in clarified butter to brown and seal all sides and edges (so juices do not leak). Remove to rack to cool. Saute very large mushroom caps size of filets, place one on top of each filet vent side up and drizzle with fresh lemon juice. When cool, turn mushrooms vent down on filets. Dry filets/mushrooms with paper towels.

                Prepare pastry dough (didn't give recipe, but today I would use frozen puff pastry), roll and use a cup and a saucer to cut one round of pastry of each size for each filet. Beat whole egg with 1 Tbsp of oil and paint pastry circles. Place one filet on each smaller circle. Cover with larger circle, egg side in, and crimp edges firmly to seal. There should be no holes in pastry. Place in brown paper bag and refrigerate. May even be storeed overnight. Refrigerate at least long enough that meat is cooled all the way through. Remove from bag and deep fat fry for 7 minutes at 400F. Serve with following potatoes and Tunundra fruit salad.

                .......POTATOES, ONIONS, BELL PEPPERS

                Saute rounds of parboiled potatoes in ample clarified butter. Cover with 1 chopped onion and rings of 1 medium bell pepper. Toss and brown. Turn onto serving dish. (No mention of salt and pepper, but I would assume...)

                ..........TUNUNDRA SALAD

                Dressing:
                ...4 ounces sour cream
                ...1 Tbsp red currant jelly
                ...1 dozen walnut halves
                Mix well.

                Pour over bowl of seedless grapes and serve chilled.
                -------------------------------------------------------------

                Can you imagine serving a meal like this today? These recipes have to be from around 1967 or '68. I don't think refrigerators back then had constantly circulating cold air the way today's refrigerators do. I know that if I hung steaks in my 2 1/2 year old refrigerator for 10 days, at the end of that time I would have jerkey! Bone dry jerky.

                For those of you who weren't even alive back then, see what your arteries escaped? '-)

        2. re: jfood

          Thanks for the picture.!!!!!!!!:) :) :) :) :) :)

          Barbarainnc

          1. re: jfood

            What do you use them for? I imagine you don't own five in order to stir oatmeal...

          2. Lee Valley Tools in Canada just added them to their new Holiday Gift Catalogue. I remember them as being pretty cheap.

            1. Thank you one and all for the pictures and the wiki link. Now I know what spurtles are, but still do not remember GG using them. CRS is a terrible thing.

              11 Replies
              1. re: Gio

                Try to remember that a little CRS is a blessing.

                1. re: yayadave

                  Only you would think so. LOL But, you may be right.

                  1. re: Gio

                    "Before the wedding, keep both eyes wide open; after the wedding, keep one eye closed."

                2. re: Gio

                  Here are some cross-references to GG and spurtles.

                  See number 9 in this recipe

                  http://www.grahamkerr.com/recipes/ind...

                  Or in the desciption on this link:

                  http://news.scotsman.com/opinion.cfm?...

                  "The spurtle - a wooden stirring stick - is favoured over a wooden spoon because it breaks down lumps. There have been some suggestions that it was Graham Kerr, television's Galloping Gourmet, who popularised the spurtle, but Lawrence is adamant that this is not so. "My parents were born in 1923, and they were brought up with that thing called a spurtle. One of my grandfathers called it a theevil, and that's in the Angus area. But the spurtle has been around for ever."

                  Hope this helps. It took jfood some time to figure out what CRS was.

                    1. re: yayadave

                      Could someone just come out and tell me what CRS stands for?
                      I don't think I ever knew.

                      And since I'm waiting for the Lee Valley catalog, any idea what kind of wood is used?

                      1. re: shallots

                        It stands for not being able to remember a whole lot of unimportant stuff anymore.

                        1. re: shallots

                          I want to say oak but I'm not sure. They have a pretty good website if you can't wait for the catalogue. I usually can't. :)

                          1. re: shallots

                            Hard Maple. Here's a link to the page at LV that describes the Spurtle. (that word is a delight to say)
                            http://tinyurl.com/2389ql
                            I love Lee Valley.... buy all my gardening paraphernalia from them.

                        2. re: jfood

                          Thank you, thank you!!! I'm right for a change. Hurray for jfood!
                          I Do remember stuff after all. ; )

                      2. I found a GG spurtle with GG cookbooks on e-bay!!!!! Still has the original sticker on the back explaining how to use it !!! :) :) :) I will never use it, just a collector item!!!

                        1. Whetstone in Indiana hand makes them in a variety of sizes and configurations. Contact me directly, at my profile and I can tell you more.

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