I weep for you all, the treats you have missed, when we killed anything, Pigs Ducks Geese Hens we ate the lot apart from the feathers. Everything out of the pig was eaten quickly as we had no freezers and we salted the rest down by hand then it was hung for months before eating as we finished the bacon and hams from the pig before. The Butcher got the blood and Head as his fee and made Brawn and Blackpudding we usually got some of that as well. My job as a lad was after the pigs blood was drained into a bucket keep it moving, arm in up to the elbow and stir slowly. Warm and turgid, quite a funny feeling?
The one thing I never liked on many visits to London was Jellied Eels, slimy to touch and taste awful on the taste buds, in fact eel cooked in any way was a no no to me. My London mates went mad for it and whelks another not for me taste even with jam and cream on. Now Dover Sole I could live on that.
Smoked eel isn't too bad Frank but not something I'd eat by choice. Snails, whelks, winkles....yuk!
I've gone off Belgian boudin noir lately - it's very rich and they mess with it now. Used to be seasonal additions like grapes, onions etc but now they do cream and cognac at Xmas, raspberries in summer and speculoos all year. Much too sweet and sickly. I like Irish black and white puddings with oatmeal and proper northern English black pud.
Just had brunch of grilled bacon, poached eggs and baked beans. Set us up for a day of moving and building stuff.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I don't get ........... baked beans with a fried breakfast
Bacon, eggs either fried, poached or scrambled, fried bread, sausages, black/white pudding, kidneys, tomatoes, mushrooms, fried leftover potatoes from the day before (either new or mashed) ... all or any of them yes please
BUT baked beans have no place on my breakfast plate.
Quite happy to have them with sausages and a jacket potato for supper tho'
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Posts
There used to be a market stall in Norwich that sold Pig's Fry https://offallygood.wordpress.com/2012/03/04/lincolnshire-pigs-fry/
Sadly that butcher retired, just after the tripe stall closed ............. but my butcher has some in his freezer
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Have to be very careful with this one, as I know it genuinely offends a lot of people, but I love Foie gras.
Sorry.
When you don't even know who's in the team
S.Yorkshire/Derbyshire border
P'doc - The good expensive stuff, prepared traditionally by experts on small farms in small amounts ... good
Attempts at mass production ... bad
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I weep for you all, the treats you have missed, when we killed anything, Pigs Ducks Geese Hens we ate the lot apart from the feathers. Everything out of the pig was eaten quickly as we had no freezers and we salted the rest down by hand then it was hung for months before eating as we finished the bacon and hams from the pig before. The Butcher got the blood and Head as his fee and made Brawn and Blackpudding we usually got some of that as well. My job as a lad was after the pigs blood was drained into a bucket keep it moving, arm in up to the elbow and stir slowly. Warm and turgid, quite a funny feeling?
The one thing I never liked on many visits to London was Jellied Eels, slimy to touch and taste awful on the taste buds, in fact eel cooked in any way was a no no to me. My London mates went mad for it and whelks another not for me taste even with jam and cream on. Now Dover Sole I could live on that.
Frank.
Smoked eel isn't too bad Frank but not something I'd eat by choice. Snails, whelks, winkles....yuk!
I've gone off Belgian boudin noir lately - it's very rich and they mess with it now. Used to be seasonal additions like grapes, onions etc but now they do cream and cognac at Xmas, raspberries in summer and speculoos all year. Much too sweet and sickly. I like Irish black and white puddings with oatmeal and proper northern English black pud.
Just had brunch of grilled bacon, poached eggs and baked beans. Set us up for a day of moving and building stuff.
Nothing beats Stornoway black pudding.
Others are too fatty.
I don't get ........... baked beans with a fried breakfast
Bacon, eggs either fried, poached or scrambled, fried bread, sausages, black/white pudding, kidneys, tomatoes, mushrooms, fried leftover potatoes from the day before (either new or mashed) ... all or any of them yes please
BUT baked beans have no place on my breakfast plate.
Quite happy to have them with sausages and a jacket potato for supper tho'
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
White pudding yum
Beans make the eggs taste sweet and eggs make the beans taste sweet
I don't cook them all for one meal ... but if someone else does I'm happy to go back for more
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.