Bairnardo Posted September 23, 2023 Share Posted September 23, 2023 14 hours ago, 101 said: https://www.bbc.co.uk/food/articles/classic_british_dishes?fbclid=IwAR1p_yyg9ViQOuS1TCTosVIjgnFO16W_diAiXxdNuTiGlHuygCaIDtc4ywc Food on the slide, time to resurrect some classics. Never had spotted dick, steady. Glad to see Scotch Eggs edging out truly awful concoction. Put me in the mood for a Bakewell tart though. What foods that are losing popularity will you rage against? As ever with surveys, it only really confirms how many idiots there are in Britain fir me. 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted September 23, 2023 Share Posted September 23, 2023 I'm impressed that people who eat liver & onions lived to 126yrs old. 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted September 23, 2023 Share Posted September 23, 2023 11 hours ago, 101 said: Corned beef hash scotch egg? I had meant that as a separate thing, but now you mention it... 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted September 23, 2023 Share Posted September 23, 2023 Slice/square/lorne over rice, fried egg & gravy. Scottish Loco Moco. 0 Quote Link to comment Share on other sites More sharing options...
johnnydun Posted September 23, 2023 Share Posted September 23, 2023 2 hours ago, Venti said: I'm impressed that people who eat liver & onions lived to 126yrs old. In my teens, I used to enjoy the liver raw, in wee chunks, as I was transferring it to the pan. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted September 23, 2023 Share Posted September 23, 2023 4 minutes ago, johnnydun said: In my teens, I used to enjoy the liver raw, in wee chunks, as I was transferring it to the pan. Offal is alright. Kidney in a pie etc. I draw the line at tripe & oesophagus. in either Mexican or Asian cuisine. 1 Quote Link to comment Share on other sites More sharing options...
philpy Posted September 23, 2023 Share Posted September 23, 2023 0 Quote Link to comment Share on other sites More sharing options...
AMMjag Posted September 23, 2023 Share Posted September 23, 2023 I'd normally make a chilli with half beef and half pork mince. I swapped regular pork for minced chorizo today - not having a meat grinder I put the chorizo through a box grater which is a pain in the arse of a job, but the end results are spectacular. 2 Quote Link to comment Share on other sites More sharing options...
mathematics Posted September 24, 2023 Share Posted September 24, 2023 Sweet n sour “chicken” last night. Due to the recipe of pineapple (sugar), ketchup (sugar), and brown sugar (sugar), I feel a little on edge today. 2 Quote Link to comment Share on other sites More sharing options...
Eednud Posted September 24, 2023 Share Posted September 24, 2023 42 minutes ago, mathematics said: Due to the recipe of pineapple (sugar), ketchup (sugar), and brown sugar (sugar), I feel a little on edge today. Use palm sugar instead of brown sugar and tomato paste or sauce instead of ketchup. It will still be sweet but you might feel less edgy. 1 Quote Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted September 24, 2023 Share Posted September 24, 2023 On 23/09/2023 at 11:04, johnnydun said: In my teens, I used to enjoy the liver raw, in wee chunks, as I was transferring it to the pan. That explains a lot. 1 Quote Link to comment Share on other sites More sharing options...
RH33 Posted September 24, 2023 Share Posted September 24, 2023 Rubharb crumble 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted September 24, 2023 Share Posted September 24, 2023 3 minutes ago, RH33 said: Rubharb crumble 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted September 24, 2023 Share Posted September 24, 2023 1 hour ago, RH33 said: Rubharb crumble It looks like porridge that's been left under the bed for a year. 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted September 26, 2023 Share Posted September 26, 2023 Tried these. I know sriracha is in everything these days. 1 Quote Link to comment Share on other sites More sharing options...
johnnydun Posted September 26, 2023 Share Posted September 26, 2023 Bairn made Spag-Bol the other night and I must say, fantastic. When making the mince part, after he added the chopped tomatoes, he gave it a sprinkle of the herb fenugreek. I highly recommend. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted September 26, 2023 Share Posted September 26, 2023 7 minutes ago, johnnydun said: Bairn made Spag-Bol the other night and I must say, fantastic. When making the mince part, after he added the chopped tomatoes, he gave it a sprinkle of the herb fenugreek. I highly recommend. Did you know that fenugreek induces sweating? Get yourself a shower after dinner. 1 Quote Link to comment Share on other sites More sharing options...
johnnydun Posted September 26, 2023 Share Posted September 26, 2023 Just now, Venti said: Did you know that fenugreek induces sweating? Get yourself a shower after dinner. No, I did not know that! I hadn't heard of it until I found it in my mince! 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted September 26, 2023 Share Posted September 26, 2023 13 minutes ago, johnnydun said: No, I did not know that! I hadn't heard of it until I found it in my mince! It's one of those ingredients that a little goes a long way. Same way people dislike coriander because someone was heavy handed before. 1 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 27, 2023 Share Posted September 27, 2023 Lidl have a cheese topped pretzel roll, and it's absolutely fucking magnificent 2 Quote Link to comment Share on other sites More sharing options...
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