Food question

Rubecula

What food do you like that you can't find a young 'un that will eat?

Might I suggest picalilly? :eek:

How many yoofs do you know that eat that?

How many of us more mature citizens eat it?

I suspect the number of mature folks far outweighs the number of young burger munchers. :rolleyes:

looksee

Haven't had picalilly in years, I used to love it as a young one, especially the cauliflower bits, but you never see it now.

Jellybaby1

Is it still around? It looked like, so gross, I like, never ventured there, like. Did it end with an 'i', not a 'y', like!

Rubecula

looksee wrote: »

Haven't had picalilly in years, I used to love it as a young one, especially the cauliflower bits, but you never see it now.

I hope it is still available or I have no idea what I put on me ham sarnie today lol

Jellybaby1 wrote: »

Is it still around? It looked like, so gross, I like, never ventured there, like. Did it end with an 'i', not a 'y', like!

Not sure on that one Jelly hang on I will get a quick look at the jar ..... indeed tis spelled with an i

looksee

I thought something looked odd about the word! Anyway now you mention it I will look out for it.

I really can't think of anything much that used be available and I might recommend to a young one, mostly I think I prefer the newer stuff! We always had Salad Cream when I was growing up, but I much prefer mayo, and a lot of the cheese was 'plastic', there is much nicer stuff now.

Rubecula

mustard?

Jellybaby1

Himself is a mustard eater. I'm the one for salad cream. I love it in potato salad. Mayo is yummy on chips. What I can't get these days is really good pre-cooked and sliced corned beef. It used to be red, meaty and tasty. These days its just full of fat and pale pink in colour. The brawn used to be nicer years ago but the last time I saw it in a shop it looked almost purple and nasty!

uch

Rubecula wrote: »

mustard?

Ah no, Mustard is still fairly popular, it's just that these Johnny come lately's don't like to mix their own from Powder, they prefer fancy Spanish and french ones.

Another lost food is Lemon Curd, never see anyone eating it anymore

Rubecula

uch wrote: »

Ah no, Mustard is still fairly popular, it's just that these Johnny come lately's don't like to mix their own from Powder, they prefer fancy Spanish and french ones.

Another lost food is Lemon Curd, never see anyone eating it anymore

I love Lemon Curd, I have a jar of it every two years or so .. (I am diabetic)

OldGoat

My missus made a few pots of lemon curd a few weeks ago...and then she gave them away as gifts before I could get my fingers into the jars. :mad:

byhookorbycrook

Sliced tongue
Kidneys and liver
Crubeens

Jellybaby1

byhookorbycrook wrote: »

Sliced tongue
Kidneys and liver
Crubeens

I used to enjoy boiled tongue, and I well remember eating crubeens, but never took to liver. A little kidney in a casserole is always a bonus. Can't get the kinder to eat any of those these days.

HeidiHeidi

What IS picalilli I've heard of it but have absolutely no notion what it actually is. (and yes, I know I could just google it!)

Ironically as a young'un I absolutely loved liver and kidneys - but no money would make me eat them these days. Liver is still the tastiest-smelling food I know of, but the texture - and having learned in biology classes what it actually does - euuughhh!

Jellybaby1

Well I remember it as being pickled cauliflower and chunks of something else resembling cucumber but Wiki tells me it was vegetable marrow. I couldn't stomach even looking at it because the pickled cauliflower just looked like those jars of preserved brains you see in the laboratory of fiendish scientists in every horror movie ever made! Gave me the creeps!

Rubecula

byhookorbycrook wrote: »

Sliced tongue
Kidneys and liver
Crubeens

I love tongue and all offal foods including stuffed heart. BUT I have no idea what a crubeen is.

HeidiHeidi wrote: »

What IS picalilli I've heard of it but have absolutely no notion what it actually is. (and yes, I know I could just google it!)

Picalilli is a yeloow substance with bits in. The bits usually consist of pickled onions, marrow (or gherkin pieces), pieces of cauliflower and perhaps a couple of other things. I was told that the yellow colour used to be made by the addition of mustard, but I am not sure of this. However it is a spicey pickle that goes well on ham sandwiches and other things you have pickle with instead of chutney etc. (Although you can have both pickle, picalilli with chips )

HeidiHeidi

Rubecula wrote: »

I love tongue and all offal foods including stuffed heart. BUT I have no idea what a crubeen is.



Picalilli is a yeloow substance with bits in. The bits usually consist of pickled onions, marrow (or gherkin pieces), pieces of cauliflower and perhaps a couple of other things. I was told that the yellow colour used to be made by the addition of mustard, but I am not sure of this. However it is a spicey pickle that goes well on ham sandwiches and other things you have pickle with instead of chutney etc. (Although you can have both pickle, picalilli with chips )

A pig's foot, if I'm not mistaken. How anyone could find that appetising is beyond me :eek:

I don't think I'll be adding picalilli to the list of things I feel I've missed out on in this life

Rubecula

WOW not had a pig's trotter in years. Used to love them when my gran made them up for us.

looksee

Its yellow. Kinda mustardy yellow but with a sharper vinegary taste as well. I can only remember the cauliflower specifically because they were my favourite bits.

Edit- it makes hang sanwijes very lumpy.

Jellybaby1

Heidi, forget about the picallili, but crubeens.......y'gotta have a good suck on one of those.......lipsmackin'! As long as you don't come across any hairs! The hairs detract from the lipsmackin' y'see. There is minimal meat, the majority of a crubeen is pig fat and bone, and.....erm....toes!

(De devil made me do it!)

HeidiHeidi

Jellybaby1 wrote: »

Heidi, forget about the picallili, but crubeens.......y'gotta have a good suck on one of those.......lipsmackin'! As long as you don't come across any hairs! The hairs detract from the lipsmackin' y'see. There is minimal meat, the majority of a crubeen is pig fat and bone, and.....erm....toes!

(De devil made me do it!)

Ah lads, I'm going to have nightmares now on the back of that - and that was before I even opened the picture :eek:

You're bringing back memories of when we used to visit the family rellies down the wesht every summer and they'd sit tucking into the hairy bacon fat (with little or no meat attached, that clearly wasn't the point of it at all!) with gusto. Myself and my equally mollycoddled dub siblings lived for the week or two on the new spuds dug from the garden and the soda bread baked in the range - all we'd touch!

Sorry, OP, I appear to have dragged your thread in the completely opposite direction from where you'd intended it to go......

jam_mac_jam

I am eating picallili as we speak..on a cracker with cheese... I make it myself though...its gorgeous...http://www.jamieoliver.com/recipes/vegetables-recipes/jamie-s-piccalilli

Rubecula

HeidiHeidi wrote: »

Ah lads, I'm going to have nightmares now on the back of that - and that was before I even opened the picture :eek:

You're bringing back memories of when we used to visit the family rellies down the wesht every summer and they'd sit tucking into the hairy bacon fat (with little or no meat attached, that clearly wasn't the point of it at all!) with gusto. Myself and my equally mollycoddled dub siblings lived for the week or two on the new spuds dug from the garden and the soda bread baked in the range - all we'd touch!

Sorry, OP, I appear to have dragged your thread in the completely opposite direction from where you'd intended it to go......

no thread in here stays on track It is what happens when senility gets in the system you see. Well senility or toothless sucking on a pig bit.

jam_mac_jam wrote: »

I am eating picallili as we speak..on a cracker with cheese... I make it myself though...its gorgeous...http://www.jamieoliver.com/recipes/vegetables-recipes/jamie-s-piccalilli

home made is the best. me mum used to make all kinds of pickled things. Used to love the oul Pickled Eggs so I did. :)

Jellybaby1 wrote: »

Heidi, forget about the picallili, but crubeens.......y'gotta have a good suck on one of those.......lipsmackin'! As long as you don't come across any hairs! The hairs detract from the lipsmackin' y'see. There is minimal meat, the majority of a crubeen is pig fat and bone, and.....erm....toes!

(De devil made me do it!)

Jelly I love ya hon, a lass after me own heart. (Although a chew on a pigs heart with sage and onion stuffing in gravy is pretty fine too. )

HeidiHeidi

Rubecula wrote: »

no thread in here stays on track It is what happens when senility gets in the system you see. Well senility or toothless sucking on a pig bit.



home made is the best. me mum used to make all kinds of pickled things. Used to love the oul Pickled Eggs so I did. :)



Jelly I love ya hon, a lass after me own heart. (Although a chew on a pigs heart with sage and onion stuffing in gravy is pretty fine too. )

*unfollows thread and puts cold compress on forehead* :eek::eek::eek:

looksee

Can't cope with heart or tongue - heart because it is disgusting and tongue because the idea is disgusting. Not keen on kidneys either. But I do like liver, and tripe. I used like chitterlings when i was a kid too, haven't had them since and I am not sure I could eat them now I have fully (ahem) digested what they are.

HeidiHeidi

Chitterlings

What's them when they're at home?



(ok I might have lied about unfollowing the thread)

looksee

pigs intestine

Rubecula

I love piggy middle bits. I like other middle bits too Love tripe with vinegar and onions.

Pig's belly (NO not belly pork) is almost like a pink tripe which I used to buy from the market in Liverpool as a kid. The stall holder used to chop it up and put in a paper bag with a splash of vinegar and then I could walk along eating it a bit at a time out of the bag.

PS tripe only comes from ruminants such as cattle or sheep. Pigs belly would be Pig Tripe if the name was not inaccurate.

Jellybaby1

My stomach's feeling queasy now. (Pass the tomato throw-up please, ugh!)

OldGoat

I'm thankful that there is a much larger variety of foods available to us now in comparison to what we had in days gone by. There might be a nostalgic longing for tripe and onions or a nice coddle but now we have access to the wondrous foods from around the world. Can you imaging yore ma getting her head around cooking a red snapper curry? Or a nice bowl of pho? Back in the day pasta and rice were exotic. The closest we got to foreign food was a Vesta beef curry.

Rubecula

for us a banana was pretty exotic too

BrensBenz

Yonks ago, in a work canteen, they served liver and onion every second Tuesday. No idea how they did it - rumour was that they simmered it for two weeks - but it wasn't chewy liver with rubber bands going through it. It was "almost" mushy and packed with onionie flavour. Mrs. BrensBenz won't buy liver a tall a tall so, for me, it's a thing of the past.

PS: My only begotten children won't eat gurrcake! Unfortunately, they have also refused to buy it for their aging, ailing papa. When asked why, I got "people might see us!"

looksee

For pigs trotters fans, there is the story of the butcher who had a sign outside his shop that read '4 pigs feet £1' and some smart guy went in and demanded 16 trotters for his £1.

Jellybaby1

BrensBenz wrote: »

Yonks ago, in a work canteen, they served liver and onion every second Tuesday. No idea how they did it - rumour was that they simmered it for two weeks - but it wasn't chewy liver with rubber bands going through it. It was "almost" mushy and packed with onionie flavour. Mrs. BrensBenz won't buy liver a tall a tall so, for me, it's a thing of the past.

PS: My only begotten children won't eat gurrcake! Unfortunately, they have also refused to buy it for their aging, ailing papa. When asked why, I got "people might see us!"

Ask Mrs BrensBenz very nicely to buy you the ingredients and then cook it yourself, why doncha? Gurrcake also as well!!

BrensBenz

Jellybaby1 wrote: »

Ask Mrs BrensBenz very nicely to buy you the ingredients and then cook it yourself, why doncha? Gurrcake also as well!!

Hmmm, interesting, verrrryyyy interesting. Jast van or two minor details ferst:

Remember "lines of demarcation" and "specialisation of labour"? Mrs. BrensBenz doesn't enter my boatshed and I don't interfere with her kitchen, except to fix breakages, with secret tools from my boatshed.

However, the lines are blurred when it comes to buying ingredients. I am allowed to buy stuff for barbies but there always seems to be some "if you don't know, I'm not going to tell you" reason why I shouldn't have bought ingredients for "proper" interior cookery.

My expertise on cookery is limited to "black is good". Can liver and onions be cooked to a pulp on a barbie? My barbie can achieve temperatures similar to that of the surface on the Sun, on a very sunny day, but wouldn't I need some sort of secret cookery fluid on the liver to prevent it turning to volcanic ash?

But making gurrcake??? Wohchootawkinbout? My grandparents both explained this process to me.....in slightly different terms:

Ordinary mortals can't make gurrcake. Gurrcake can only be made by angels, (no-hoper apprentices), from magic ingredients, (leftover fruit), gently compressed, (sat on by the horse with hairy bellbottoms), expertly packaged, (dumped), between two layers of light, buttery (stale and soggy) pastry and loving wrapped in castor sugar (newspaper). Me?....make gurrcake?....Wohchootawkinbout?