Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
Can't remember, but it was close to the sea. Cleethorpes end of Grimsby if I recall correctly. Possibly taken-over by Bluecrest in the 90s.
Food I/we used to (happily) eat.
- Thread starter Dave7
- Start date
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vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
I can't find anyone to share these with me but I still love:
Liver
Pigs Trotters
Brawn
... most things except tripe
Keep tripe off the list but add:
Kidney
Hearts
Haslet
Ox tongue
Belly pork
I think that we should have a dinner date.
jefmcg
Guru
Young are on the docks now I think, Bluecrest was the name of the Humberstone one last time I went.
I used to go to Grimsby regularly for work, but it's probably four years since I was last there.
Fnaar
Smutmaster General
- Location
- Thumberland
AnytimeKeep tripe off the list but add:
Kidney
Hearts
Haslet
Ox tongue
Belly pork
I think that we should have a dinner date.
mybike
Grumblin at Garmin on the Granny Gear
- Location
- Not 'emel 'empstead
Pork chops with a kidney in.
And another one for dripping, in my case with Bovril.
And another one for dripping, in my case with Bovril.
NorthernDave
Never used Über Member
- Location
- The real Northern Powerhouse
All this talk of Crispy Pancakes reminds me of BirdsEye Potato Waffles - they're waffly versatile!
Pale Rider
Legendary Member
I was brought up on a farm.
We used to have rabbit regularly, mostly because it was free, apart from the price of the shotgun cartridge used to shoot it.
My mother would mince it and make a cottage pie.
One reason was to disguise it for a picky young Pale Rider.
The other reason was mincing it made it easier to pick out the lead shot.
We used to have rabbit regularly, mostly because it was free, apart from the price of the shotgun cartridge used to shoot it.
My mother would mince it and make a cottage pie.
One reason was to disguise it for a picky young Pale Rider.
The other reason was mincing it made it easier to pick out the lead shot.
Beebo
Firm and Fruity
- Location
- Hexleybeef
Meat paste and fish paste sandwiches, what were my parents thinking?
Cubist
Still wavin'
- Location
- Ovver 'thill
Still eat plenty of rabbit chez Cube. Makes an awesome slow-cooked curry on the bone, minced to make seekh kebabs, and tandoori rabbit legs are to die for. My personal favourite though is Greek style Stifado with shallots, rosemary, olive oil and red wine.. nom. Helps having two of us that do a lot of pest control.
Dripping? Bring it on. Always make a bowlful when we have a rib roast at Christmas, and fight over the jelly in the bottom. On toast, with salt to season.
My mum used to stuff and roast lamb hearts. Awesome.
Ox cheeks make a fantastic slow cooked casserole, and give me shin of beef over braising steak any day.
Not keen on tripe, but remember sweetbreads... couldn't get on with the texture to be honest.
Devilled kidneys... an absolute favourite.
Anyone who ever lived in the country and kept chickens? I give you boiling fowl. Don't think I've eaten it since the late 60s or poss early 70s, but when the hens went off the lay they were despatched and popped into a pan of water and boiled until tender enough to eat, then, because they weren't all that flavoursome they were always served with caper sauce. Made a great stock or soup however.
Dripping? Bring it on. Always make a bowlful when we have a rib roast at Christmas, and fight over the jelly in the bottom. On toast, with salt to season.
My mum used to stuff and roast lamb hearts. Awesome.
Ox cheeks make a fantastic slow cooked casserole, and give me shin of beef over braising steak any day.
Not keen on tripe, but remember sweetbreads... couldn't get on with the texture to be honest.
Devilled kidneys... an absolute favourite.
Anyone who ever lived in the country and kept chickens? I give you boiling fowl. Don't think I've eaten it since the late 60s or poss early 70s, but when the hens went off the lay they were despatched and popped into a pan of water and boiled until tender enough to eat, then, because they weren't all that flavoursome they were always served with caper sauce. Made a great stock or soup however.
swee'pea99
Squire
Reminds me of something I read once about workers sometime in the middle ages downing tools to demand NO MORE OYSTERS!
Back to the OP, marrow. What is the point of it?
Dave 123
Legendary Member
- Location
- Cambridgeshire alps
@Dave7
My grandad lived in Peel Street (knocked down?) and was a riveter in Lairds. He was born in the 1890's in St Helens. Living through the era he did and me being a child of 1969 was quite interesting. He would eat absolutely anything and nothing would go to waste. He would boil a chicken carcass for 3 consecutive days to make soup which he'd slurp from the pan....."ooh, that's champion!"
Of course this would revolt the little me who's idea of a diet was fish fingers and chips.
He moved to the OAP flats in Ward Grove, Rock Ferry. We'd go and see him on a Saturday afternoon, the Alpine pop van would come round and we'd get cream soda, then watch the wrestling.
This thread has jogged lots of memories. Thanks for that.
Fantastic!
My grandad lived in Peel Street (knocked down?) and was a riveter in Lairds. He was born in the 1890's in St Helens. Living through the era he did and me being a child of 1969 was quite interesting. He would eat absolutely anything and nothing would go to waste. He would boil a chicken carcass for 3 consecutive days to make soup which he'd slurp from the pan....."ooh, that's champion!"
Of course this would revolt the little me who's idea of a diet was fish fingers and chips.
He moved to the OAP flats in Ward Grove, Rock Ferry. We'd go and see him on a Saturday afternoon, the Alpine pop van would come round and we'd get cream soda, then watch the wrestling.
This thread has jogged lots of memories. Thanks for that.
Fantastic!
