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Post by tod2 on Jul 24, 2020 8:13:27 GMT
I guess it's all protein but the thought probably stops many of us enjoying a tasty piece of disguised offal. If these mad-cap adventurers like Bear Grylls can eat worms and bugs and worse, we should be excited its only offal. I was thinking of prawns and lobster - they are not called "cockroaches of the sea" for nothing.
On a trip to Kruger Park some years ago I popped into the local Spar in one of the towns nearby. Rushing down the aisle a sight out of a gory movie met my eyes. The long open refrigerator was full of cows heads all in a row. Their eyes staring, ears all droopy and some with teeth visible as I think their tongues had been ripped out……Now pickled tongue ?? No, I'll give it a miss although my husband likes it.
Lots of South Africans love roasted or stewed sheep head , feet and stomach. My father did so mum cooked it for him occasionally.(In Afrikaans "Kop, pens en pooitjies). You never know what your neighbours are putting on the dining table until…….you happen to be in their kitchen and the oven door is opened and a very brown sheep head looks at you from the roast pan with every tooth visible . I think I let out a shriek….
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Post by mickthecactus on Jul 24, 2020 8:40:19 GMT
Despite appearing fussy I have no problem eating things like kangaroo, alligator, goat etc. And I would happily try an insect burger.
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Post by kerouac2 on Jul 24, 2020 11:26:01 GMT
One of the butcher shops near me has lambs heads cooking alongside the chickens in the rotisserie cabinet.
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Post by tod2 on Jul 24, 2020 12:39:21 GMT
It shouldn't surprise that this 'delicacy' is being offered near you Kerouac-( along with Spar's cow heads here)- as they say "Nearer the bone , sweeter the meat" I also heard that most pie meat is the muscle tissue scrapped off the animals head. Nothing wrong with that as long as they don't get an eyeball mixed in!
Mark - If on the menu at a good restaurant and a top chef is in charge I might……but I don't even ever buy ostrich or buck meat on offer here. Cooking method is too complicated, but I do believe there is croc meat and baboon meat on offer under the radar. Could only be poached. Not the croc only baboon monkey meat.
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Post by bixaorellana on Aug 7, 2020 16:40:52 GMT
In a radical departure from the delicacies discussed in the past several posts, I present this article on what is apparently a British food staple. It does sound odd to me, but shouldn't, since it makes perfect sense. My cousin Buddy (b.1928) said that potato poboys were common in his youth in New Orleans. ~ chip butties <-- click
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Post by kerouac2 on Aug 7, 2020 16:54:05 GMT
Oh, that is one of the most common British specialities. I have actually never had one, but since chips are loaded into the kebab sandwiches in France, the experience isn't all that different. Also, Tunisian sandwiches which were quite popular in the 1970's (before the arrival of kebabs), had a big piece of boiled potato in a round roll, along with a large yellow chilli, some tuna flakes and I'm not sure what else other than the harissa to make it even spicier. We penniless young people lived off them.
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Post by bjd on Aug 7, 2020 18:46:50 GMT
In Israel I had falafel in pita bread with grated cabbage, yogurt and other stuff I don't remember. I did stop the guy when he started to put chips (french fries) in it too. Somehow potatoes and bread don't seem to go well together.
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Post by onlyMark on Aug 7, 2020 18:49:34 GMT
I was almost certain this had come up before, it is such a delicacy that I felt it must have done. And yes, post 109 does mention them initially. The article is fairly accurate but so obviously written by a southerner when they decry to use of a bap in favour of sliced bread. I was brought up with baps, which are large cobs, and many a chip cob (even though it is in a bap) has been consumed over my formative years and sliced bread is a good choice, but for me, second best. It says about the chips falling out of a cob, whereas in reality, falling out from between two slices of bread is more likely.
The article does mention though, and redeem itself somewhat, by mentioning the best way with slices is to put one (buttered) in the palm of your hand, close you hand a little to curve the slice, place numerous chips in there, then close further to get a gentle grip. This allows the one handed strategy for eating them as it is already 'in hand' anyway.
Next are photos of the chips inside - these are too well done for chip shop chips. Nice all the same, but nevertheless, not an accurate representation of reality. Personal preference for me is no sauce, but a little salt and a little more than normal vinegar (malt vinegar only). I may well add a spoonful of mushy peas as well to round it off as a wholesome meal as it includes vegetables then.
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Post by onlyMark on Aug 7, 2020 18:51:17 GMT
bjd, Egypt, Jordan, all put a few chips in there. Even a shawarma has them.
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Post by kerouac2 on Aug 7, 2020 19:31:59 GMT
It's funny that in Paris they almost never ask you if you don't want chips in the kebab but they will ask you if you will accept a bit of lettuce, onion and tomato. (I admit that I am now talking about Turko-German food and not British food.)
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Post by lugg on Aug 7, 2020 19:49:00 GMT
The article is fairly accurate but so obviously written by a southerner when they decry to use of a bap in favour of sliced bread. I was brought up with baps, which are large cobs, and many a chip cob (even though it is in a bap) has been consumed over my formative years and sliced bread is a good choice, but for me, second best. Hear hear - never ever would I use sliced bread for a chip butty ...its just wrong. BUT for me a chip butty has to be made with a barm cake . That's not just another word for a bread roll or bap , its different and very special and wholly Mancunian or at least limited to NW England .
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Post by onlyMark on Aug 7, 2020 20:16:01 GMT
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Post by fumobici on Aug 7, 2020 22:24:23 GMT
In Iceland they put American chips/crisps in their sandwiches. BBQ flavored ones. No, I'm not kidding.
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Post by bixaorellana on Aug 8, 2020 0:18:13 GMT
That could work! In northern North Carolina, where the barbecue is actually pulled pork, they put cole slaw on a "barbecue" sandwich. It's out of this world good!
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Post by questa on Aug 8, 2020 0:41:44 GMT
In the last couple of years some pizza places have been putting a layer of chips on top of their pizzas. I guess lads going through a growth spurt can handle it but Oh the kilojoules!
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Post by onlyMark on Aug 8, 2020 5:24:45 GMT
In Iceland they put American chips/crisps in their sandwiches. BBQ flavored ones. No, I'm not kidding. Possibly and likely originated in the UK/Ireland and one example of the sophistication of UK cuisine to be exported abroad. Again, a staple when I was younger, still consumed by myself, and taken up in earnest by my daughters to whom it was introduced at a young age. en.wikipedia.org/wiki/Crisp_sandwichAs with a chip butty, the cob/bap is my preferred bread though sliced white and a smearing of butter is quite reasonable. The technique as to using one slice and folded in one hand is the same as when using chips but more force is supplied to crush the crisps somewhat to embed themselves in the butter and bread to avoid as much spillage as possible. With a bap/cob, it is cut in half, both sides given a layer of butter (salted butter if possible) and left open on a plate/cutting board. The first layer of crisps are applied to the bottom half, using the palm of the hand then are crushed (not too roughly or into too small pieces) to make room for another layer - or two - depending on preference. The top half of the cob/bap placed on, a final small squeeze to maintain the form and for containment and whole heartedly consumed with gusto. I prefer salt and vinegar crisps, but smoky bacon or tomato ketchup are nearly equally as good. Paired with a pickled onion or pickled cabbage on the side to include a healthy veg addition makes for a well rounded lunch. The Guardian have also covered the subject, as before with the chip cob/butty and I do tend to agree with the principles it outlines, e.g. no cheesy wotsits or doritos type crisps, sauces etc, plus, "the all-powerful salt and vinegar McCoy’s is, perhaps, the ultimate crisp sandwich filling." www.theguardian.com/food/2019/dec/05/how-to-eat-a-crisp-sandwich
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Post by tod2 on Aug 8, 2020 7:21:33 GMT
Oh my gosh, all this talk about potato chips/fries in-between slices of bread or bun was the favourite of an American - Yes, Blue Suede Shoes Elvis Presley. When it comes to my experience with British food I have never gone beyond fried cod and chips or one of those enormous (factory made) Yorkshire puddings with a pork sausage and gravy. I remember my mum and I at The Kings Head Bayswater having it for lunch. Staple Pub grub, or , I might add that my slices of roast beef were served inside one of those giant puds, at Rules in Maiden Lane, Covent Garden. And that's posh.
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Post by mickthecactus on Aug 8, 2020 7:40:18 GMT
I'm sorry but this is a Northern thing.
Not something us Southerners would eat.
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Post by lugg on Aug 8, 2020 11:02:40 GMT
I like marmite crisp sandwiches with Marmite
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Post by onlyMark on Aug 8, 2020 11:08:46 GMT
A lot of southerners would if it was artisan bread made from flour obtained from the high Andes after the ears were passed through the gullet of a cervet with crisps hand cut and pan fried in eco-friendly sustainable chia seed oil and grown from Bhutanese potatoes eased from the ground to prevent bruising by the bare toes of young female virgins during a full moon. It wouldn't be called a crisp sandwich but a curated concoction of the finest ingredients sustainably sourced from free trade small family farmers, shipped by sailing boat and electric environmentally friendly vehicles with a donation from every purchase to the save the Geoglyphs in the Atacama Desert.
Or something like that.
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Post by casimira on Aug 8, 2020 11:57:44 GMT
Brilliant Mark!! Only you could come up with such a vivid description that also describes the "foods" served in some regions in the US, The US South not being one of them. More of a West Coast kind of thing. Thank you for making me laugh out loud just as I awaken sipping my first coffee of the a.m.!!
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Post by onlyMark on Aug 8, 2020 12:24:15 GMT
You're welcome.
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Post by questa on Aug 8, 2020 13:37:56 GMT
Where can I buy some, Mark?
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Post by tod2 on Aug 8, 2020 13:44:53 GMT
Well described Mark - Your wicked sense of humour rising to the occasion!
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Post by onlyMark on Aug 8, 2020 14:17:39 GMT
lugg, double dosing with marmite has to be against some law I'm sure.
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Post by bixaorellana on Aug 8, 2020 14:42:49 GMT
potato chips/fries in-between slices of bread or bun was the favourite of an American - Yes, Blue Suede Shoes Elvis Presley You mean the Elvis who died at the age of 42 weighing 159 kilos -- that Elvis? a curated concoction of the finest ingredients sustainably sourced from free trade small family farmers, shipped by sailing boat and electric environmentally friendly vehicles with a donation from every purchase to the save the Geoglyphs in the Atacama Desert. Brilliant!
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Post by kerouac2 on Aug 8, 2020 16:05:39 GMT
This was considered to be the best British restaurant in Paris, but it hasn't reopened since the events of last March. lentente.paris/la-carte/I hope they will have benefited from their time off to perfect their French so that the website will no longer say "Le British Brasserie" when it should say "La British Brasserie" to be correct.
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Post by mickthecactus on Aug 8, 2020 16:28:04 GMT
You're not wrong Mark.
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Post by onlyMark on Aug 8, 2020 17:33:35 GMT
K2, that restaurant seems interesting at first glance but looking at the photo of the fish and chips I realise they are probably charging four times the cost for a half portion. Plus, eating fish and chips with a knife and fork should only be done when you've brought them home from the chip shop and find your posh in-laws have turned up unannounced.
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Post by kerouac2 on Aug 8, 2020 17:44:27 GMT
I fully agree that the fish & chips photo is beyond ridiculous.
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