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- #201
Njaco
The Pop-Tart Whisperer
to keep Hadrian in?
...and All is alright with the World. (10 Viewers)
- Thread starter Njaco
- Start date
to keep Hadrian in?
Readie
Chief Master Sergeant
There is only one solution to this bacon obsession Chris.
The America's need to come under the British crown's protection and influence.
We always thought the 02/04 July 1776 as far too early for you boys to be set free in the world.
Its a rough place and bacon is no substitute for having a Monarch and someone who knows best...
Readie
Chief Master Sergeant
Haha...two walls were needed to keep the buggers out of England.
I rather wish we had a similar structure on the south coast of Britain but, comments like that are not PC in this delicate EU world....
mikewint
Captain
Grandpa's favorite was Head cheese or Sulze. He'd boil a pigs head for hours to produce the stock. He'd pour the stock into a large loaf pan adding meat from the skull, tongue, heart, and feet plus all kinds of spices and vinegar. I can stil remember the smell. Course gramps loved Limburger cheese too.
My wife used to love kishka, blood soaked up by buckwheat and stuffed into an intestine, Like I said before YUMYUM- offal and entrails!!!
My wife used to love kishka, blood soaked up by buckwheat and stuffed into an intestine, Like I said before YUMYUM- offal and entrails!!!
Readie
Chief Master Sergeant
Must be a generational thing Mike. My Gran used to devour brawn,same as your Sulze I think, chitterlings, tripe, liver,kidney and any white fish that was going.
She lived to a ripe old age so, the food must have been good eh.
mikewint
Captain
To a certain extent that's true. I still love CALF'S liver with bacon and onions, tripe/chitterlings are ok if CLEANED properly, so home made only. As a kid, mom loved kidneys. Used to boil them in a big pot, smelled like old diapers, then she'd stick a fork in them and eat them like a corndog.
As to fish, many investigations have shown that restaurant fish are 90% incorrectly IDed and are usually some type of white fish or cod. So shrimp/lobster/crab or fish that I have personally caught like crappie
As to fish, many investigations have shown that restaurant fish are 90% incorrectly IDed and are usually some type of white fish or cod. So shrimp/lobster/crab or fish that I have personally caught like crappie
N4521U
Plastic Pirate
Sure, you just keep thinking that, mate!!!! LMAO
Chris, I did that a couple of times after I saw my father cook. But it acted like a laxative for me....... gave that up right quick, no pun intended.
Matt308
Glock Perfection
I can still remember as a kid seeing beef tongue in the meat section of the supermarket. Tongue sandwiches. 
michaelmaltby
Colonel
"... I rather wish we had a similar structure on the south coast of Britain but ..."
Too late now mon ami ... you built a Chunnel ....
".. Tongue sandwiches."
I don't want to make you heave, Matt, I regularly do beef tongue. Well cooked (simmered slow with peper corns and a Bay leaf or two) thin sliced and served on good rye bread -- it beats hot corned beef hands down/
I do beef liver on the BBQ - brushed with soya, oil, hot sauce and a soupcon of wasabi - it is truly better than most steak.
Happy (en)trails ..
MM
Too late now mon ami ... you built a Chunnel ....
".. Tongue sandwiches."
I don't want to make you heave, Matt, I regularly do beef tongue. Well cooked (simmered slow with peper corns and a Bay leaf or two) thin sliced and served on good rye bread -- it beats hot corned beef hands down/
I do beef liver on the BBQ - brushed with soya, oil, hot sauce and a soupcon of wasabi - it is truly better than most steak.
Happy (en)trails ..
MM
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- #210
Njaco
The Pop-Tart Whisperer
Next thing you guys will say is that the south end of a north bound elephant tastes great. Uugghh!
Matt308
Glock Perfection
MM... you are a sick ####. 
N4521U
Plastic Pirate
Had a friend in the third grade used to bring tongue sandwiches to school, yik!
Matt308
Glock Perfection
Surely he is dead. Or seeks organ meat in darkly lit urban areas while wearing a black cloak with a wink, wink, nod, nod.
- Thread starter
- #214
Njaco
The Pop-Tart Whisperer
OMG, I think I'm gonna be sick...quick, give me bacon...............
Aaron Brooks Wolters
Brigadier General
michaelmaltby
Colonel
"... As to fish ..."
Catfish. A favorite of mine and its Vietnamese cousin, Basa. Mike - you live in the heart of catfish farming country, ever tried "smoked" catfish. My father-in-law used to make it in Montreal. Better than smoked trout, IMHO.
MM
Catfish. A favorite of mine and its Vietnamese cousin, Basa. Mike - you live in the heart of catfish farming country, ever tried "smoked" catfish. My father-in-law used to make it in Montreal. Better than smoked trout, IMHO.
MM
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Readie
Chief Master Sergeant
"... I rather wish we had a similar structure on the south coast of Britain but ..."
Too late now mon ami ... you built a Chunnel ....
".. Tongue sandwiches."
I don't want to make you heave, Matt, I regularly do beef tongue. Well cooked (simmered slow with peper corns and a Bay leaf or two) thin sliced and served on good rye bread -- it beats hot corned beef hands down/
I do beef liver on the BBQ - brushed with soya, oil, hot sauce and a soupcon of wasabi - it is truly better than most steak.
Happy (en)trails ..
MM
We were rather hoping that the French end of the Chunnel would be a circle back to la Belle France...
Sheeps brain is also a 1930's thing.
Tongue? Yep
Liver nooooooooo....not after its bodily function !!
- Thread starter
- #218
Njaco
The Pop-Tart Whisperer
...and now we're into 'noodling'!
michaelmaltby
Colonel
"... not after its bodily function"
Since when was that a consideration .....? I love - and cook in winter - braised ox tails. You are supposed to devote your imagination to cooking the food, not imagining how (or where) the food spent its happy life ...... The happy life part is the part you are supposed to Give Thanks and say Grace to God for. (Although I mostly do that part in my head, privately).
Grateful Canadian
MM
" ... the French end of the Chunnel would be a circle back to la Belle France..."
A particle accelerator, so-to-speak ...?
Since when was that a consideration .....? I love - and cook in winter - braised ox tails. You are supposed to devote your imagination to cooking the food, not imagining how (or where) the food spent its happy life .....
. The happy life part is the part you are supposed to Give Thanks and say Grace to God for. (Although I mostly do that part in my head, privately).Grateful Canadian
MM
" ... the French end of the Chunnel would be a circle back to la Belle France..."
A particle accelerator, so-to-speak ...
?
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Readie
Chief Master Sergeant
British Isles.
How to run an Empire on offal...
The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul fat. Steak and kidney pie (typically featuring veal or beef kidneys) is widely known and enjoyed in Britain and Ireland. Brawn is a British English term for "head cheese", or the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin. Another British and Irish food is black pudding, consisting of congealed pig's blood with oatmeal made into sausage-like links with pig intestine as a casing, then boiled and is usually fried on preparation. The jelly in Melton Mowbray pork pies is made from pig trotters. Pressed and sliced ox tongue remains popular for use in sandwiches. Luncheon Tongue refers to reformed pork tongue pieces. Both kinds of tongue are found in tinned form and in slices. Home pressing and cooking of tongue has become less common over the last fifty years. Bleached tripe was a popular dish in Northern England with many specialist tripe shops in industrial areas: these too have almost all closed.
the traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul fat. Steak and kidney pie (typically featuring veal or beef kidneys) is widely known and enjoyed in Britain and Ireland. Brawn is a British English term for "head cheese", or the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin. Another British and Irish food is black pudding, consisting of congealed pig's blood with oatmeal made into sausage-like links with pig intestine as a casing, then boiled and is usually fried on preparation. The jelly in Melton Mowbray pork pies is made from pig trotters. Pressed and sliced ox tongue remains popular for use in sandwiches. Luncheon Tongue refers to reformed pork tongue pieces. Both kinds of tongue are found in tinned form and in slices. Home pressing and cooking of tongue has become less common over the last fifty years. Bleached tripe was a popular dish in Northern England with many specialist tripe shops in industrial areas: these too have almost all closed.
Lovely
Cheers
John
How to run an Empire on offal...
The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul fat. Steak and kidney pie (typically featuring veal or beef kidneys) is widely known and enjoyed in Britain and Ireland. Brawn is a British English term for "head cheese", or the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin. Another British and Irish food is black pudding, consisting of congealed pig's blood with oatmeal made into sausage-like links with pig intestine as a casing, then boiled and is usually fried on preparation. The jelly in Melton Mowbray pork pies is made from pig trotters. Pressed and sliced ox tongue remains popular for use in sandwiches. Luncheon Tongue refers to reformed pork tongue pieces. Both kinds of tongue are found in tinned form and in slices. Home pressing and cooking of tongue has become less common over the last fifty years. Bleached tripe was a popular dish in Northern England with many specialist tripe shops in industrial areas: these too have almost all closed.
the traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul fat. Steak and kidney pie (typically featuring veal or beef kidneys) is widely known and enjoyed in Britain and Ireland. Brawn is a British English term for "head cheese", or the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin. Another British and Irish food is black pudding, consisting of congealed pig's blood with oatmeal made into sausage-like links with pig intestine as a casing, then boiled and is usually fried on preparation. The jelly in Melton Mowbray pork pies is made from pig trotters. Pressed and sliced ox tongue remains popular for use in sandwiches. Luncheon Tongue refers to reformed pork tongue pieces. Both kinds of tongue are found in tinned form and in slices. Home pressing and cooking of tongue has become less common over the last fifty years. Bleached tripe was a popular dish in Northern England with many specialist tripe shops in industrial areas: these too have almost all closed.
Lovely
Cheers
John
