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DISGUSTING FOOD

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I second the earlier comments on liver. I'd like to up the ante and sing the praises of liver and bacon.
The last time I had kidneys I was in the army The ones I had then stank of wee, the charmer who'd done the meal hadn't bothered to wash them, haven't tried them since !
 
maypolebaz said:
I second the earlier comments on liver. I'd like to up the ante and sing the praises of liver and bacon.
The last time I had kidneys I was in the army The ones I had then stank of wee, the charmer who'd done the meal hadn't bothered to wash them, haven't tried them since !
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chitterlins.jpgchitterlins.jpgI loved chitlings , i have read some thing about getting poisoned if you dont get all the cack out when washing them:laughing:
 
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My Father used to bring home a pigs head.

He would boil for it hours and hours, then press the meat for his sandwiches for work.

You could get the head at the butchers for nothing, they said nobody ever wanted them.

I believe it was known as chawl...
 
GeorgieG said:
Chitlins



Oh no!!... not chitlins.... my grandmother did her own... I called them plaited tubes ... I didn't know what they were... but I only tried them once!! Is lamb and caper sauce a brummie dish then?... my mom used to make this.. another yuk for me... I had a pile of bread and butter with the neck of lamb stew.. I hated the capers.

Georgie
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Mmmm I had to google what chitlins are , I have eaten offal, liver and kidneys even cooked a stuffed heart after a friend who was a butcher told me how to do it and said it was good...mmm i only tried it once haha. I have even eaten brains when I was young, mum fried them in butter and salt and peppered them and I quite liked them on toast, I even like pigs trotters but I must say I have never tried chitlins or tripe.....Oh faggots are delicious.
Wendy
 
I love liver ,bacon and onions with mash and sprouts, I think the reason most people don't like liver is their mothers used to fry it to death, it only needs a minute or two each side.
 
I tried a piece of meat for Sunday lunch that I had never, to my knowledge, had before after having seen it on a cooking programme on the t.v.
It was Pigs cheeks which I bought from Morrissons. A really cheap cut of meat, 4 cheeks for £1.45. Slow cooked with a glass of red wine and served on a bed of mashed potatoes and vegetables it was one of the tastiest and tenderest we've had in ages.
Will definitely be having them again.
 
I recall overhearing 'some lights for the cat'. As they were, presumably, destined for the cat I never enquired about what the 'lights' consisted of and from whence they came.
 
Lights are the sheeps lungs and come as part of the 'pluck'. Lungs, heart, liver and windpipe. Oftern used to make haggis, whre as the pluck form a pig is used to make faggots.
 
Bought some ox cheek from the butchers today. The lad who served me (an ex pupil) said "slow cook" (which I knew) and he described them as "lovely".
 
My Nan used to call lights "guggles" and I had to fetch them for the dog. They smell terrible when they are boiling.
My first husband liked "hodge and chitterlings" with Daddies sauce, I don't know what the hodge was but that smelled dreadful too, I still can't stand the smell of brown sauce on hot food!!
I do like lamb hearts cooked slowly, but not liver or kidney, only in a steak and kidney pie!
rosie.
 
smell of brown sauce on hot food!! no it makes me cough. as does viginer. tomato sauce. yer.on my chips.
i once got a sheeps head from the butchers. for my dog,when i chopped it up, i pucked up. never again.
 
i did not want to post it but can now.mom bought guggle,the windpipe for her dog. when cooked up it was a nice soft meat lumps. in fact i might get some,for a change for my hound. no lungs thanks.lol
 
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WE now have in the USA these specialised restaurants that actually serve all this stuff get sky high prices for it
 
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Well ove
oldbrit said:
WE now have in the USA these specialised restaurants that actually serve all this stuff get sky prices for it to
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Here in australia , lamb shanks were really not used when we first emigrated, they were pretty much thrown way if you bought a side of lamb. Today however, braised lamb shanks are on the menu at restaurants and you pay through the nose for them! They are pricey to buy at the supermarkets too. How times change.
 
hi. to day i bought some cross buns from asda. they was like a lump of un cooked dough, do you have to put them in the oven?
are they partly cooked, or just horrible?
 
Unfair to class these fishy products as disgusting - that depends on personal taste I guess.
Scampi is on of the greatest items which is generally a cheat, unless very expensive, being an amalgam of varying type of fish, with a small piece of langoustine. They were originally known as Dublin Bay prawns which are larger than the usual ones once found in fish markets. Cat fish an dog fish, at one time thrown back overboard, was of landed usually fed to cats and animals. It is often used as a cod or haddock substitute nowadays. Like wise Monk, mostly head, little eatable flesh and thrown away or fed to animals. It became a 'Yuppie' fish and is now expensive. Why are many people less discerning and fall for all manner of sales baloney?
 
Alan,

I quite agree. At the frozen end of the market, I haven't seen cod for a long time - always Alaskan pollack. It's passable but not as good. I prefer haddock or hake, but I haven't seen either here in Greece.

Maurice
 
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