Richard Dye
master brummie
Chris, you prefer tinned roe vs fresh?You can still get tinned roe, but the tins are much smaller.
Chris, you prefer tinned roe vs fresh?You can still get tinned roe, but the tins are much smaller.
Fresh , but not available locally.Chris, you prefer tinned roe vs fresh?
A'h!Fresh , but not available locally.
Not for me thanks. My mum would happily dig into a plate of tripe, but I just couldn’t bring myself to. Think it’s as much to do with the look of it as anything else. Doubt many people have this today.
One thing I always loved was soft roes on toast, with lots of pepper. Again, not an attractive dish, but I really enjoyed them. Haven’t had them for a long time as I’m the only one in the family who likes them. They don’t know what they’re missing.
Can’t say I’ve seen soft roes on a menu, well not in recent times. Viv.
yukHi Vivienne,
Mmm soft roes on toast, yumm.... but I am with you I have never eaten tripe
i like bleached tripe and vinegar .My Mom liked roe but I wasn't keen.
I've never had tripe either, I'm not sorry to say I don't think Mom could have liked it as it was not something she ever bought.
well done our Maurice. i love them. but once had a prob getting them.Don't mind Garibaldi biscuits, but wouldn't eat all that offal.
Maurice
Ooh yes - liver and mash with onion gravy. The thought is making my mouth water.
Also oxtail - not the tinned soup but proper oxtail slow cooked until it falls off the bones.
Dare I add - lamb's hearts stuffed and braised.
Gorgonzola and bacon on a fresh grilled hamburger on a hard roll! Usually a summer treat!Gorgonzola cheeseView attachment 151077thats still going strong
Pete, we have those in the US, I try to avoid them because the package never seem to make it home unopenedi chomp these while watching the boxView attachment 151081any idears?
i noticed that Rich.Pete, we have those in the US, I try to avoid them because the package never seem to make it home unopened
Oxtail: What It Is, And What To Do With ItOoh yes - liver and mash with onion gravy. The thought is making my mouth water.
Also oxtail - not the tinned soup but proper oxtail slow cooked until it falls off the bones.
Dare I add - lamb's hearts stuffed and braised.
Be right overI am a fan of Oxtail stew, I had one the other day. I still also cook liver (lambs) and onions with bacon. Kidneys are also a favourite as is Faggots and Haggis.
I think Stilton, Cameberts not bad, don’t know about the Bishop!Stilton ? Stinking Bishop ? Camembert ? Viv.