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Post by lagatta on Mar 24, 2019 2:05:51 GMT
Blood sausage also exists in Italian and Spanish cuisines. People didn't waste stuff. I've had roast lamb many times. as well as goat, but the goat was usually stewed or braised. A friend from Grenada made curried goat for a supper to raise money for people in that tiny country that was hard-hit by a natural disaster some years ago. If I recall, Grenada is smaller than the Island of Montréal!
Layered dishes exist in many cultures, when there was at least some kind of oven. Moussaka and its cousins are another example. Many of these dishes are also intended to be friendly to people of all generations in the family or community; not too hard to chew or digest for the youngest or the oldest.
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Post by bjd on Mar 24, 2019 6:48:50 GMT
The editors of cnn.com must have read your disapproving comments because the article doesn't want to open for me. Cheery, I remember Wimpy's and the Golden Egg places. I discovered them when I first went to England. That dried-up ketchup on the tomato-shaped dispensers!
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Post by cheerypeabrain on Mar 24, 2019 9:28:20 GMT
Since I have stayed in a number of Ibis hotels in London, I must say that black pudding is almost always part of the breakfast buffet. Yes...but does anybody really eat it?
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Post by cheerypeabrain on Mar 24, 2019 9:41:08 GMT
When I left home to start nursing my mother gave me £15 and said that there wouldn't be any more. I had saved £25 working Saturdays at a local M&S so it was hoped that the £40 would last until payday a month later. On the first day the school of nursing wanted £25 for books and a £5 deposit for my room in the nurses' home.
How I survived I don't know. As a student nurse I was allowed a cup of tea and a biscuit in the morning and a cup of tea and a slice of cake in the afternoon. All the other girls wanted to be out on the lash every night but I pretty much stayed in my room. We weren't allowed on the wards for the first 6 weeks (once on the wards the nurses could raid the kitchens)...I lost 26 lbs tho so it was almost worth it...there IS a point to this post...anyway...on payday I didnt go to the nurse and doctor payday disco in the social club. I took myself to the nearest Wimpy and had a full meal with an ice cream sundae for afters...I've never enjoyed a meal so much
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Post by mickthecactus on Mar 24, 2019 10:07:09 GMT
Black pudding? Yes please! And in Ireland you also get white pudding.
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Post by mickthecactus on Mar 24, 2019 10:10:26 GMT
We had a local Wimpy until 2 weeks ago when it closed.
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Post by mickthecactus on Mar 24, 2019 10:13:34 GMT
I have to be odd man out here, I'm afraid. Really, I don't think the food in the pictures looks that bad except for the tea, which seems to have languished for a while before being photographed. The beans on the breakfast plate don't look good either, but that is only because I personally don't care for them. Presenting the rest of the food as amusingly bad is just childish. I know what all of those things are and have even prepared a great many of them, although admittedly black pudding/blood sausage is not the most attractive comestible, even though I like it. One of silliest things in the article is mocking shepherd's pie. Can someone explain to me how it looks any worse than lasagna? In some ways, it's almost the same thing. The article starts off by explaining how certain odd-sounding dishes are actually good and composed of nice ingredients. It then veers into middle-school "humor" using tired stereotypes. Sorry to semi-rant, but for me it's less about whether or not British food is good or bad, and more about my annoyance at articles fostering the infantile habit of automatically rejecting unfamiliar food. With you 100 per cent Bixa. Shepherd's pie is effectively ragu topped with mashed potato and in my house grated cheese and then baked in the oven. Delicious!
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Post by kerouac2 on Mar 24, 2019 12:42:35 GMT
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Post by mossie on Mar 24, 2019 16:35:39 GMT
I have never eaten in a Wimpy or Macdonalds, awful American nosh. But yes to jellied eels, tripe, liver, kidney, heart etc. Used to love scooping out the brains, tongue and cheeks, from a rabbits head when we had it for dinner. And I think shepherds are dying out because they have all been eaten. I am still living s20.postimg.cc/t5bry1dgt/cheesy.png
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Post by kerouac2 on Mar 24, 2019 17:00:12 GMT
We even had Wimpy in Paris. I think the last one disappeared in the 1980's. There was a Wimpy on the Champs Elysées which was one of the only 24 hour restaurants in Paris at the time. That justified its existence all in itself. (It became a burger chain restaurant and then another burger chain and then about 3 years ago it became Tiffany & Co. which was a truly radical transformation.)
Luckily in France we still eat quite a bit of offal. I love it. And yet I understand why most of it becomes pet food these days.
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Post by bjd on Mar 24, 2019 17:11:51 GMT
Luckily in France we still eat quite a bit of offal. I love it. And yet I understand why most of it becomes pet food these days.
Speak for yourself. I don't know anyone who eats it other than the occasional piece of liver. And I personally don't eat any offal (awful name!). My family never cooked anything like that when I was growing up. I do eat foie gras though.
From what I was told when I first came to France, stuff like brains or lungs was food for the really poor who couldn't afford meat.
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Post by onlyMark on Mar 24, 2019 17:37:32 GMT
I had a Wimpy once in the UK when I was about fifteen. Decided not to have one again. But where I am there is a Wimpy that I go into from time to time but only for their English breakfast, which is good.
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Post by kerouac2 on Mar 24, 2019 17:48:54 GMT
I eat liver, tripe, sweetbreads, gizzards, tongue, pigs feet, snout etc. regularly and one of the best things about it is that it is not popular, so just about all of it is very cheap. More for me, less for the rest of you.
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Post by mich64 on Mar 24, 2019 19:09:26 GMT
More for me, less for the rest of you. You would be welcome to my share! Enjoy
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Post by mickthecactus on Mar 24, 2019 20:54:15 GMT
More for me, less for the rest of you. You would be welcome to my share! Enjoy And mine, twice over..
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Post by lagatta on Mar 25, 2019 1:00:42 GMT
bjd, have you ever had duck's liver that is not purposely gavé (fattened)? It is still very rich and tasty, and I've made great terrines with it. Unfortunately the place where I used to buy it now sells only restaurant-sized bags, no more 500g ones. I don't like all types of offal, but I certainly buy lamb's livers and hearts at my favourite Moroccan butchers. And I'm not much of a meat eater; this is once in a great while.
Not only pet food, isn't a lot of processed meat made from odd bits?
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Post by bjd on Mar 26, 2019 16:12:14 GMT
No Lagatta. I haven't had unfattened duck's liver. I'm a fussy eater and liver is not one of my preferred dishes. I do like liverwurst though.
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Post by lagatta on Mar 29, 2019 14:27:46 GMT
I don't like all types of liver either; I find many of them very bitter.
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Post by kerouac2 on Mar 29, 2019 16:19:20 GMT
I have never yet encountered a liver that I did not like, even though my mother would often cringe at the idea of quite a few kinds of liver. As I recall, beef liver, poultry livers, rabbit liver, yes. Mutton liver, pork liver, no. And if anybody ever mentioned the concept of cod liver oil, both of my parents would enter into paroxysms of disgust. I have heard so many horrible things about cod liver oil since my childhood that I am almost attracted to the idea of trying it some day. But does anybody still administer it?
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Post by mich64 on Mar 29, 2019 19:37:58 GMT
Each morning there would be a multi vitamin and a cod liver oil capsule beside our glass at breakfast. I was the only child who also had an iron pill daily. My parents were firm believers in cod liver oil capsules, I never knew why, I think they were given a tablespoon of it daily as children themselves. A quick research check shows they contain omega 3 which I hear frequently as being important to consume. The capsule was fine to take but I do remember one time it breaking apart, and it did not taste good!
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Post by cheerypeabrain on Mar 29, 2019 19:49:14 GMT
Made a lovely steak pie for dinner today...thick, rich beefy sauce...noms...it was lush.
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Post by kerouac2 on Mar 29, 2019 19:57:26 GMT
Definitely one of the good items of British food.
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Post by cheerypeabrain on Mar 29, 2019 20:07:20 GMT
It was...unfortunately I still cook for a family of four even tho there are just the two of us! (Son is vegetarian)...mashed potato, brussels sprouts, cauliflower and broccoli... Got enough for tomorrow as well do other people do that? Plate up extra meals and then have them the next day? If its freezable I will freeze instead...but not cooked pie...
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Post by kerouac2 on Mar 29, 2019 20:49:35 GMT
I almost always cook too much of everything. It's not easy.
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Post by bjd on Mar 30, 2019 6:31:38 GMT
We were given cod liver oil as children in northern England. I understand that it contains Vitamin D and since there was little sun visible in winter, cod liver oil supplied it. Once we moved to Canada though, we rarely had any since winters can be cold and sunny enough.
I remember liking the capsules but not the taste of the oil.
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Post by mossie on Mar 30, 2019 7:50:11 GMT
When I grew up it was a sin to leave anything on ones plate, so even if I prepare too much, it gets eaten.
Cod liver oil and malt I remember from way back, and when I was in my fitness fad several years ago, I used to take cod liver oil capsules and some wonder pills for joints. All a fad of course.
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Post by patricklondon on Mar 30, 2019 7:55:51 GMT
We were given cod liver oil as children in northern England. Me too, in London. Every morning at school the capsules would come round and be washed down with our school milk. But some wicked children would surreptitiously stick theirs on some other child's pen nib, for the amusement of later watching them try to write with it. (Next memory: Bemax? Malt extract?) My blog | My photos | My video clips | My Librivox recordings"too literate to be spam"
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Post by bjd on Mar 30, 2019 8:41:44 GMT
No idea what Bemax and malt extract are. Is the latter the same as Marmite?
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Post by cheerypeabrain on Mar 30, 2019 8:47:22 GMT
My mother used to give me a desertspoonfull of epsom salts every morning. It started when I was about 12 and was absolutely foul...she had them herself too...dunno why...
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Post by mickthecactus on Mar 30, 2019 9:08:12 GMT
No idea what Bemax and malt extract are. Is the latter the same as Marmite? No. Marmite is yeast extract.
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