lindisfel
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I would have thought a boy originally from The Fens - granted not the proper fens- would have happily eaten rabbit. hare and wildfowl. You haven't become part of the wokeratti have you? Don't tell me tofu has become a gateway drug to the hard stuff like tempeh. I don't want to know how your sister knew what cooked cat was like thanks.1
Just to clarify aren't they what I know as chitterlings or chitlins which seem to have gone the way of veiling for proper homemade faggots and pigs chaps.? I've never knowingly had a Bath Chap. Cambridge or Fen chaps were just roasted to perfection - obviouslyNo thanks Ian, my favourite food in my teenage years was fish and chips.
My mother was a fan of fries from a pig.
One of my uncles kept a pig at the cramped terraced house they lived in near the gasworks. Having a sty at the back end of the site.
When they killed a pig each time they shared some of the meat with relatives and nearby people in same street. It was done mutually.
We would go for a meal, one time my just speaking young cousin said, "Dad, dad cut grun gruns out bot bot!". It went down well!
Derek
Thank you @gennepher
Oh I do like a rabbit30.10
7.45am after clocks reset.
FBG 6.0
Raining this morning, after a week of mostly sunny days. MrSlim has returned to inside work, he is tidying up the utility area, so some rerouting of trailing wires, some plastering, a bit of tiling and coat of paint over all. Of course Kiki has managed to get a little paint on her paws.
We have been thinking about the Aunt situation and now consider it possible that the missing artworks were sold...So she needs to go through her paperwork. Ofc any sales would have been direct from previous exhibitions so pre covid. Long time ago. Easy to forget.
On Friday we had the weekly French lesson here. Our teacher brought us some medlars and a huge, freshly prepared prêt à cuire rabbit. MrSlim cooked it. Lapin Mme D'Aubery.
The medlars are a different thing. He is keen to blet and cook them into various preserves. He will probably try eating them too. But for me, a more squeamish person, anything that has to be rotten before you can eat it is probably off the menu.
We still have the quince she gave us last week to deal with...
Thank you @ianpspurs and thank you for the excellent song choice.Morning all from a wet Brecks on Trinity + 20 or Advent -4. Looking out here it is very much like @gennepher's wonderful autumn creative today. Thank you and hugs for clock changing and storage issues. Some good ideas from @jjraak. No 3 son collected the Ancient Range Rover while his insurance company decide what to do about his car. A neighbour shared a CCTV of the incident clearly showing the van driver hitting his car and driving off. @dunelm thank you for revealing more of your splendid latest art and enjoy celebrating with your friend. With the back pain course tips you should be the star of the show in the veterans twerking and limbo competitions. @SlimLizzy good idea on the possible reasons for the missing art. Mr Slim is a legend with all that work but does he now take his breaks? @Annb good news that Neil is recovering and is so talented and helpful to the family. Also good that you are being offered move more courses. @lindisfel good news that Marjorie's leg is healing and I hope she soon hears good news from the biopsy. Is there any need for you to be pushing yourself with heavy work these days? I'm sure your daughter's and Marjorie have queried that even more strongly but blokes will be blokes. Have a song as an antidote to gloomy weather and everything the culture war embodies. Lyrics for you Genn. If Tofu gives one those sentiments munch away, munch away. With credit to Eddie Butler, RIP. (Link to shave away added later)
Gosh Ian - you are bringing back the memories of food past. I don't remember the taste of chitterlings, but I do remember my mother preparing them. They are still used in American "Soul Food" but haven't seen them in any kind of shop here since about 1955. You can still get caul fat in some butchers' shops (not here though) and chefs these days use it for wrapping all sorts of meat dishes.Just to clarify aren't they what I know as chitterlings or chitlins which seem to have gone the way of veiling for proper homemade faggots and pigs chaps.? I've never knowingly had a Bath Chap. Cambridge of Fen chaps were just roasted to perfection - obviously
Do you remember pork cheese?Gosh Ian - you are bringing back the memories of food past. I don't remember the taste of chitterlings, but I do remember my mother preparing them. They are still used in American "Soul Food" but haven't seen them in any kind of shop here since about 1955. You can still get caul fat in some butchers' shops (not here though) and chefs these days use it for wrapping all sorts of meat dishes.
Granny used to get half a pigs head and made pork cheese and a bowl of brawn - smashing with picklesDo you remember pork cheese?
Mmh.Just to clarify aren't they what I know as chitterlings or chitlins which seem to have gone the way of veiling for proper homemade faggots and pigs chaps.? I've never knowingly had a Bath Chap. Cambridge or Fen chaps were just roasted to perfection - obviously
I think a 'fry' looked more like offal.Just to clarify aren't they what I know as chitterlings or chitlins which seem to have gone the way of veiling for proper homemade faggots and pigs chaps.? I've never knowingly had a Bath Chap. Cambridge or Fen chaps were just roasted to perfection - obviously
Looks like your memory tallies with Thomas Hardy and I absolutely adore Hardy. Fast approaching Darkling Thrush time of year:I think a 'fry' looked more like offal.
D.
Tell 'em at home that I should like for supper—well, lamb's fry if they can get it; and if they can't, black-pot; and if they can't get that, well, chitterlings will do.
Thread does seem to have evolved into something resembling this classic. As an aside, JKP absolutely hated her one and only taste each of jellied eels and pie, mash and liqour . Maybe Bermondsey Girls Grammar gave her ideas above her station. I ordered some PML once but couldn't bring myself to eat any when I sniffed the L. Despite being a Fen boy and liking Ely I haven't eaten Eel but I have caught a few and gave them and pike to a real old Fen Tiger.Sounding squeamish...but not really, have eaten an assortment of "unusual" dishes, but some of those you all mention are not things I remember eating...
But the pigs trotters I do.
Mum & usually dad would spend time cooking them up, no idea how or how long
But do remember them being a lovely treat when he shared a little with me...guess I'd be between 5-10 at the time.
Aww bless him
However despite his hearty appetite for all the usual choices back then, I grew up with a distinct dislike of liver, kidney, heart & brain
Mind you, the way the cost of living doesn't seem to be coming to an end anytime soon,
it may be the case I'll be reluctantly hunting keto recipes of all the above at some point.
Had black pot as part of brunch today. Round, never mind. We get triangular oop north - does it add to flavour? No idea.Looks like your memory tallies with Thomas Hardy and I absolutely adore Hardy. Fast approaching Darkling Thrush time of year:
Thomas Hardy wrote of chitterlings in his novel Tess of the D'Urbervilles, when the father of a poor family, John Durbeyfield, talks of what he would like to eat:
Had my first pie and mash atTony’s Pie and mash in Whatham Abbey, a double if you will. Smashing - just the pie mash and liquor - no eels. Next one near The Cutty Sark - We have some lovely stuff in the UK -that Number 1 in Cromer does nice fish and chips.Thread does seem to have evolved into something resembling this classic. As an aside JKP absolutely hated her one and only taste each of jellied eels and pie, mash and liqour . Maybe Bermondsey Girls Grammar gave her ideas above her station. I ordered some PML once but couldn't bring myself to eat any when I sniffed the L. Despite being a Fen boy and liking Ely I haven't eaten Eel but I have caught a few and gave them and pike to a real old Fen Tiger.
My experience of PML was in a place near The Cutty Sark as recommended by a long time customer. To be fair he felt fings weren't wot they used to be. Cromer is good but the best fish and chips I have had were either at Great Yarmouth late in the evening when the food stalls took over a part of the market specially wonderful when they had just started frying new potatoes or the oyster (deep fried in batter) and chips from Rick Stein's in Padstow - no longer available. Mind you, those Yarmouth memories are mixed with summer always being long and hot. I don't do any shape black pot mainly because my only taste was so heavily seasoned all I could taste was pepper, which I don't like, I vowed never again but I have liked all the Merguez I have had. I also can't stand Cumberland sausages.Had my first pie and mash atTony’s Pie and mash in Whatham Abbey, a double if you will. Smashing - just the pie mash and liquor - no eels. Next one near The Cutty Sark - We have some lovely stuff in the UK -that Number 1 in Cromer does nice fish and chips.
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