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 - obviously
Thank you @gennepher
Oh I do like a rabbit
Thank you @ianpspurs and thank you for the excellent song choice.
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?
Granny used to get half a pigs head and made pork cheese and a bowl of brawn - smashing with pickles
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:
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.
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.
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.
