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

Barbarainnc Nov 19, 2007 03:57 PM

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!!!!


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  1. jfood RE: Barbarainnc Nov 19, 2007 05:35 PM


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

    8 Replies
    1. re: jfood
      Gio RE: jfood Nov 19, 2007 05:39 PM

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

      1. re: Gio
        RicRios RE: Gio Nov 19, 2007 05:49 PM


        1. re: Gio
          jfood RE: Gio Nov 19, 2007 07:04 PM

          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
            Caroline1 RE: jfood Apr 4, 2008 11:07 PM

            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
              jayt90 RE: Caroline1 Apr 5, 2008 08:39 PM

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


              1. re: jayt90
                Caroline1 RE: jayt90 Apr 5, 2008 11:03 PM

                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:


                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

                ...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
          Barbarainnc RE: jfood Nov 20, 2007 04:12 AM

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


          1. re: jfood
            Gooseberry RE: jfood Apr 5, 2008 02:32 PM

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

          2. m
            mellybean RE: Barbarainnc Nov 19, 2007 07:05 PM

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

            1. Gio RE: Barbarainnc Nov 20, 2007 04:43 AM

              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
                yayadave RE: Gio Nov 20, 2007 05:43 AM

                Try to remember that a little CRS is a blessing.

                1. re: yayadave
                  Gio RE: yayadave Nov 20, 2007 06:59 AM

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

                  1. re: Gio
                    yayadave RE: Gio Nov 20, 2007 07:46 AM

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

                    1. re: yayadave
                      Gio RE: yayadave Nov 20, 2007 08:40 AM

                      Too late.

                2. re: Gio
                  jfood RE: Gio Nov 20, 2007 05:53 AM

                  Here are some cross-references to GG and spurtles.

                  See number 9 in this recipe


                  Or in the desciption on this link:


                  "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: jfood
                    yayadave RE: jfood Nov 20, 2007 06:28 AM

                    You probably used to know.

                    1. re: yayadave
                      shallots RE: yayadave Nov 20, 2007 07:52 AM

                      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
                        yayadave RE: shallots Nov 20, 2007 07:56 AM

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

                        1. re: shallots
                          mellybean RE: shallots Nov 20, 2007 09:05 AM

                          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
                            Gio RE: shallots Nov 20, 2007 09:12 AM

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

                        2. re: jfood
                          Gio RE: jfood Nov 20, 2007 07:00 AM

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

                      2. b
                        Barbarainnc RE: Barbarainnc Apr 4, 2008 05:32 PM

                        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. Candy RE: Barbarainnc Apr 5, 2008 11:18 AM

                          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.


                          1. paulj RE: Barbarainnc Apr 5, 2008 03:17 PM

                            How about using the handle of your largest wooden spoon?

                            7 Replies
                            1. re: paulj
                              Candy RE: paulj Apr 5, 2008 05:12 PM

                              It is a little too round to give you the same action of the flat spurtle

                              1. re: Candy
                                paulj RE: Candy Apr 5, 2008 06:40 PM

                                But the Lee Valley model, and Scottish version (see the Golden Spurtle awards page) appear to be round, rather like a mini baseball bat.

                                What advantage do the flattened ones have over a typical wooden spoon? How about the flat ones with holes? The round version is supposed to be gentler on the oats - breaking up lumps, but not the flakes.


                                1. re: paulj
                                  Gio RE: paulj Apr 5, 2008 06:50 PM

                                  Ah.... the lengths Chowhounds go to uncover the truth.
                                  I believe the flat spurtles with the hole allow the whatever-you're-stirring to flow through with the least obstruction. As for the mini-baseball bat...I have yet to form an opinion.

                                  1. re: Gio
                                    Caroline1 RE: Gio Apr 5, 2008 07:39 PM

                                    But the flat ones and the ones with holes were never called spurtles until Graham Kerr. A true Scottish spurtle is round. My grandparents were from the north of England, very near the border with Scotland, and when I was a little kid and Grandma asked me to hand her her spurtle, I'd have gotten my hand slapped if I'd handed her something flat or flat with a hole in it.

                                    I suspect GK would have a hearty laugh over the confusion he has brought to this board. With his wicked sense of humor, could he have perpetrated the confusion on purpose? Mr. Kerr, are you reading?

                                    1. re: Caroline1
                                      walker RE: Caroline1 Apr 7, 2008 08:00 AM

                                      I still have a GK butcher knife and bowl that can go in oven.

                                      1. re: Caroline1
                                        toodie jane RE: Caroline1 Apr 10, 2008 08:53 AM

                                        my ggg's were from around Wallington/Littleharle.

                                        1. re: toodie jane
                                          Caroline1 RE: toodie jane Apr 10, 2008 09:46 AM

                                          I think that's in the south, near London. My grandparents were from far enough north they used a lot of Scottish expressions that I grew up thinking were English, simply because my greandparents were! Lots of oatmeal, scones, thank heaven no haggis, but unfortunately no English muffins either!

                              2. m
                                momdgp RE: Barbarainnc Jun 23, 2010 07:31 PM

                                I still have a couple GG spurles. Mine have darkened and a little more worn than yours, but still going strong.

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