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Old style food still going strong

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  • Scientists have found what they believe is the smelliest cheese in the world.
  • Vieux Boulogne, a soft cheese from Boulogne sur Mer in northern France, beat 14 other whiffy varieties in tests, including one so smelly it is reputedly banned on some public transport networks.
 
Sugar said:
My father use to eat sliced white bread and he used to dip them in cold cooked rhubarb.He really loved it until the doctor told him to stop eating it because rhubarb was bad for his gout he had in his feet.My mother always liked cooking rhubarb cus she said it made her aluminium saucepans really shine.Now I always think if it could do that to saucepans God knows what it does to our stomachs ?.
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You have to remember that there is naturally acid in your stomach to help you digest your food. If you heated your stomach contents in your saucepans they wouls probably clean them far better than rhubarb .:rolleyes:
 
mw0njm. said:
  • Scientists have found what they believe is the smelliest cheese in the world.
  • Vieux Boulogne, a soft cheese from Boulogne sur Mer in northern France, beat 14 other whiffy varieties in tests, including one so smelly it is reputedly banned on some public transport networks.
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It's a great cheese but you haver to " self isolate " it, haha, as it corrupts all other foodstuff in your fridge, tasty though.
 
What about jellied eels ?
Also chicken livers with stilton and cream and a dash of cognac, great on wholemeal toast.
I also like pie and liquor when I go to London, with vinegar on the pie.
 
chrissweep said:
What about jellied eels ?
Also chicken livers with stilton and cream and a dash of cognac, great on wholemeal toast.
I also like pie and liquor when I go to London, with vinegar on the pie.
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The first two sound great..............Pie & liquor sound great, not sure about vinegar on the pie, love the both but not together!
 
Jellied eels - no thanks !
Chicken livers - yes for pate
Pie, mash & liquor - yes please, I’ll have mine without the vinegar thanks.

Sardines on toast anyone ? Lovely with chopped spring onion and a dash of red wine vinegar. Don’t think young people go much for sardines these days.
Or mackerel pate on toast ? Mackerel, spring onion, cream cheese, cayenne pepper and lemon zest - chuck it all in a food processor. Delicious and cheap.

But are the sardines and mackerel recipes old style ? Never had these when I was young.

Viv.
 
Vinegar on the pie is traditional, it probably stems back to when you couldn't be sure what exactly went in the the pie and it acted as some sort of antiseptic !
 
When I was courting my wife (early 60's) she came to our house for Sat lunch and my mum served stuffed hearts and it nearly made her sick! The relationship survived somehow.

My childhood was spent in the era of rationing when the prime cuts of meat were almost non-existent so it was offal or starve! I chose to eat.
 
I love a packet of pork scratchings with a pint of bitter. I believe that it has always been something local to us? I once asked for a packet of scratchings in a pub in Accrington. The barmaid looked at me as if I was taking the piss. Are scratchings a Brum/Black country thing?
 
JohnJames said:
I love a packet of pork scratchings with a pint of bitter. I believe that it has always been something local to us? I once asked for a packet of scratchings in a pub in Accrington. The barmaid looked at me as if I was taking the piss. Are scratchings a Brum/Black country thing?
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Yes, I think they are a Midlands thing, never seen them in London. I loved them years ago but my teeth couldn't cope with them now :laughing:
 
JohnJames said:
I love a packet of pork scratchings with a pint of bitter. I believe that it has always been something local to us? I once asked for a packet of scratchings in a pub in Accrington. The barmaid looked at me as if I was taking the piss. Are scratchings a Brum/Black country thing?
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You can get a pork scratchings Advent Calendar now, it gives you a small packet every day up to Christmas.
 
Vivienne14 said:
Another good dish, hock of ham. Like the ham in home made pea soup. There was a time when I really couldn’t stomach pea soup. That was all down to a childminder I had (at age 3 - 4 years) who forced us to eat every scrap of food whether we liked it or not. Her pea soup literally made me heave. So it took me a long time to recover from this trauma. The strange thing is, 20 years later, I went on a ferry to Harwich in winter and the only warm food on offer was pea soup. Well it was the most delicious soup. Never looked back since. And now a firm favourite in my home made soup repertoire.

Viv.
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Viv when I was about thirteen , I had a packet of Bachelor's Pea soup , I don't know whether I overdid it with the water but I must have had about four bowls of it with nearly a loaf of bread . It seemed to take forever to eat/drink it , it wasn't that watery either .
 
Vivienne14 said:
Jellied eels - no thanks !
Chicken livers - yes for pate
Pie, mash & liquor - yes please, I’ll have mine without the vinegar thanks.

Sardines on toast anyone ? Lovely with chopped spring onion and a dash of red wine vinegar. Don’t think young people go much for sardines these days.
Or mackerel pate on toast ? Mackerel, spring onion, cream cheese, cayenne pepper and lemon zest - chuck it all in a food processor. Delicious and cheap.

But are the sardines and mackerel recipes old style ? Never had these when I was young.

Viv.
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I used to have sardines and toast as a late supper . the kids when they were young thought it horrendous . It would appear a couple of them eat it themselves now they're adults
 
Now that’s a good idea Mike. Think I can use up all my excess Tier 4 sprouts that way. I actually like sprouts but Bubble & Squouts will go well with Boxing Day breakfast bacon. Nice,

Viv.
 
mikejee said:
Not right without lots of burnt bits. Also the only way to make sprouts at all ediblr
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Mike are you another one that doesn't like sprouts , here's a little tale for you . My eldest son hated sprouts as a child ,one Christmas Day he was last eating his dinner ,with just a few sprouts to eat the rest of us went to watch the tv . After a couple of minutes I asked if he finished he shouted back yes Dad , up I get to investigate . True the plate was clear I picked it up and took it to the sink . On turning around something grabbed my attention , there on the ceiling above the table a sprout leaf . I returned to the lounge where we were all gathered to watch tv . I asked him the question of how the sprout leaf got on the ceiling . " It fell off my plate Dad " what do you say to an answer like that ? Without explaining gravity etc .
 
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