Actually I don`t need to know how to cook it. It was enough for me to look at a piece of mutton with that yellow fat and smell it to feel disgusted. :):)
Which is strange coz I like strong smells and tastes, e.g., goat milk or cheese are delicacies for me. But mutton - bweee.
I guess if you are not used to it then lamb does have quite a strong flavour. Do you like venison?
But it seems you use mutton and lamb interchangably, while I only object to mutton coz I had lamb a few times and it was OK.
Venison which I had was OK coz it was processed - I mean deer or wild boar sausage. As for raw meat, I ate one as a young man which was a long time ago so I don`t remember now. That meat is available here but I don`t fancy buying and eating it. I am put off by potential parasites in it.
I've had it a time or two in the US (cousins in the country who hunted).... it pretty much tasted like lean beef.... buffalo also tasted like beef....
I miss nutria... there used to be a store that sold nutria thighs just around the corner but the building was torn down to build apartments... there are a couple of places in town that have it but they're not close.
Nutria tastes a bit like very light, lean beef (imagine beef as a light meat...) very tender.
Nutria tastes a bit like very light, lean beef (imagine beef as a light meat...) very tender.
You mentioned it before but I didn`t know it was sold in shops, I thought it was some private source, an individual grower. Amazing - never heard of eating nutria coz they are kept basically for their skins.
I love it two (though anymore I just buy the pre-packeaged type). I also always make sure to have vodka with it (disinfectant) and I use.... mayonaise rather than raw egg.... (heresy I know....)
Now and again on the TV news they report in old people arrested for selling dog lard. However that's a. used externally as an embrocation or liniment or whatever, b. illegal and c.rare nowadays.
German raw sausage called Metka in Polish is quite unpopular here. The last time I tried it was a few decaes ago, in communist times. Later I have never seen it. While Germans are obsessed about it. For the brave who want to try something new, there is a possibility of preparing metka in the comfort of your own home. The process requires the use of fatty pork, such as bacon or jowl, which is then seasoned with salt, sugar, marjoram, pepper, garlic and onion.
After seasoning and mixing, the meat is minced and stuffed into pig intestines. The refrigerated metka can be served in a variety of ways, from sandwiches to salads to a standalone snack.
I wish they wouldn't include stargazy pie. 99.5% of British people have never seen it and 99.5% is probably made in China where they're fascinated by the fish heads poking out. Same with London pie and mash. Most people have never seen it, nobody makes it at home and there are only two shops left that sell it, largely for tourists.
People forget the 'extras' like the pickles, the chutney, Lincolnshire haslet (which is delicious), Morecambe Bay potted shrimps, Cumberland Pudding (pearl barley, leeks, nettles and cream), Halifax Dock Pudding, Glamorgan sausages (no meat in them) and the traditional cakes and biscuits, the breads (like bara brith and teabread). And gammon, which you don't really see anywhere else. The sweet puddings too are quite varied as are some of the ways with fish, particularly in Scotland and Wales.
The suet pudding they had near the end is better tied up in a muslin bag and boiled but that's trickier to do.
I though the sardine heads were vents for the steam coming out which seems defeated by wrapping them in aluminum foil....
And gammon
I had it in Malta (a hotel more aimed mostly at Brits) and liked it, very close to baked ham (with the bone in) which I love and which is impossible to do in Poland...
sardine heads were vents for the steam coming out which seems defeated by wrapping them in aluminum foil....
Anybody's guess since the dish exists more in theory than practice. But the Chinese like it.
very close to baked ham (with the bone in) which I love and which is impossible to do in Poland...
Quite. In our house we always had it as a gammon joint, criss cross the fat with a sharp knife, stick cloves in and paint it with honey. I've never seen anything like it in PAL and even their ham for baking (I sometimes do it with Coca Cola) isn't the same thing.
It's nice as gammon steaks with either a fried egg or a grilled pineapple ring. Or both.
sounds like the PRL!
Much nicer. It's fresh breadcrumbs, grated cheese (should be mild Caerphilly but I use strong cheddar) finely sliced leeks and strong mustard. Nice hot or cold and always goes down well in PL.
What I miss is the cheaper sausages. Poles hate them and consider them more of a kotlet mielony than sausages however there's something about the way the fat seeps into the rusk (similar to American biscuits) that is delicious.
stargazy pie. 99.5% of British people have never seen it
Nope. Neither would I order it. Same with the eel pie. Tried eel once, it was vile.
I linked to on another thread (since chucked into random...)
It's still on the English food thread. There were a couple of things I'd never even heard of in that link. Scouse and Anglesey eggs. Maybe more common up north but not where I am.
They had the traditional roast dinner and fish and chips, both of which are delicious if cooked well. The problem I think with British food is that so often it isn't cooked well. Every pub carvery will have a roast where it's been slowly festering under hot light for up to a few hours resulting in potatoes like bullets and dried out meat. Fish and chips can be a greasy mess if the oil isn't hot enough......I'm very fussy about how food is cooked.
suet pudding
Truly delicious. I don't see it on menus much these days.
gammon steaks with either a fried egg or a grilled pineapple ring.
Very 1970s. To be honest I've never really understood the attraction of gammon. So many people I know love it but although I would eat it I wouldn't buy it. I feel the same way about bacon to be honest......and sausages, although I quite like Toad in the hole.
About 15 years ago I visited German Lidl chain to take advantage of British culture week. Among others I bought a packet of vinegar crisps. I served them to my students during British culture week in our school. When they tried that stuff, they looked at me in disbelief that I dared to offer it to them.
