Strawberries.*raises eyebrow*
Strawberries.*raises eyebrow*
Marmite
Celery, though I like celeriac, go figure
Chicken feet, at least how they are done when you have dim sum. That is to say dehaired, sort of blanched, thickly coated in what looks like lubricating gel, and then given to you to eat :sick:When Sal, my ex, did the show for her finals at The Royal College of Art, chicken feet (with painted toenails) featured in her submission. She had to replace / re-paint the toe nails every day throughout the duration of the exhibition on account of the stench.
That’s the only way I have had them but I am confident I would hate them any other way too.
Mushy peas. What idiot thought it would be a good idea to take a vegetable that is fine as it is, drown it until it's an insipid sludge, then serve it up with fish and chips? A drunk, northern one I presume...Ha! Ref Sal (mentioned above) who is from Yorkshire, and loved them. So one night we bought some. On the side of the tin was a picture titled 'serving suggestion' depicting a dish full of mushy peas. Sal's response was along the lines of 'That's a bit obvious. What the fuck are you supposed to do? throw them on the floor?.
I used to hate anything with celery in it (ratatouille was right out) but I'm learning to tolerate it.I've never made, nor to my knowledge eaten, ratatouille with celery in it. But I'll have to try it now! (I like celery, cooked is good, raw is better, celeriac is better still. But if I should ever be called on to make ratatouille for the Pingus, I'll make it my normal way!0
Lamb. This maybe a cultural thing. The fat has a certain smell, there's a Cantonese have a word for it 臊/sou. It's a word that is only used to describe the horrible smell of lamb/mutton.
Smoked eel.
Vegetarian Lasgne (which, in my experience is just the above with added pasta and white saucce)
Baked beans, and anything that's been contaminated by it's juice.
I really don't want to be the cuck who has to clean up the bodily fluids of satan.
Cold fish
Ah yes, the deep fried chicken gizzards I had in Japan, a little too authentic. Not at all like the duck ones I’d had in France.
Smoked eel.
That's on my doubleplusgood list, tried some in Holland once, loved it, the fishmonger on my farmers market sells it now and then
MarmiteYou are almost my David! We don't eat Marmite though it's in a jar somewhere but he does like soy sauce.
Blue cheeses (actually most cheeses, I really only like it cooked or occasionally a cheese and pickle sandwich)
Seafood
Fennel/aniseed/liquorice.
I must admit to not being a massive fan of those med/middle eastern creamy dips you get with mint in them.
Fucking love mint sauce though (probably cos it's drowned in vinegar).
Re: China - one exception, the absolute worst thing I've ever had in my mouth is Stinky Tofu.
You'd have loved the 'toothpaste' ice cream we had in Cuba then.
(I don't think it was supposed to be toothpaste but that's what it tasted of and looked like).
Mushy peas. What idiot thought it would be a good idea to take a vegetable that is fine as it is, drown it until it's an insipid sludge, then serve it up with fish and chips? A drunk, northern one I presume...
You'd have loved the 'toothpaste' ice cream we had in Cuba then.Sounds revolting!
(I don't think it was supposed to be toothpaste but that's what it tasted of and looked like).
You'd have loved the 'toothpaste' ice cream we had in Cuba then.Sounds revolting!
(I don't think it was supposed to be toothpaste but that's what it tasted of and looked like).
My Dad calls After Eight mints 'Chocolate toothpaste'...
Does Not Like!
I love mint though, I made a huge bowl of raita (handfuls of mint and coriander, chopped cucumber, yoghurt, salt and ground cumin to taste) to go with my biryani last night.
Marmite, I can't be bothered having an opinion on, it's the most boring of foods. It's a vaguely salty paste and a laboured marketing gimmick.I agree with this. I kind of like Marmite occasionally but when people say something is 'Marmite', well for me Marmite isn't 'Marmite'. It's more like the magnolia of food.
Marmite, I can't be bothered having an opinion on, it's the most boring of foods. It's a vaguely salty paste and a laboured marketing gimmick.I agree with this. I kind of like Marmite occasionally but when people say something is 'Marmite', well for me Marmite isn't 'Marmite'. It's more like the magnolia of food.
Oh! Pocari Sweat
Oh! Pocari Sweat
Coriander, tastes like soap.Seeds or leaves? They're like two different plants to me (I love the leaves, the seeds I'm not so keen on).
Pocari Sweat, Radical Sin Gas*. These FOREIGNS need to up their game when naming soft drinks.
* Yes, I do know it’s the non-fizzy version of Radical
[“You forgot Irn-Bru” – Ed.]
Actually there's also foods I wouldn't cook myself but will eat if someone else has cooked it, eg asparagus.
Still get caught out sometimes by the 'and other spices' clause and sometimes by products that no sane person would add alliums to.
Coriander, tastes like soap.Seeds or leaves? They're like two different plants to me (I love the leaves, the seeds I'm not so keen on).
...kalamata olives with orangeWhat fucking *lunatic* thought *that* was a good idea!?
Coriander, tastes like soap.Seeds or leaves? They're like two different plants to me (I love the leaves, the seeds I'm not so keen on).
Leaves.
I love mint though, I made a huge bowl of raita (handfuls of mint and coriander, chopped cucumber, yoghurt, salt and ground cumin to taste) to go with my biryani last night.
That I don’t mind. Made with fresh mint leaves - which have a very different flavour to mint in confectionery. Or indeed mint in toothpaste.
I think being generous with the salt helps.
Cold fish
Cold fried fish1 ± mayonnaise/tartare sauce is often A Thing in Kosher noontime social eating (out of Covid restrictions). I'm quite partial to leftover suppertime breaded plaice cold, for lunch the next day.
I quite like fish salad: boiled fish in seasoned mayo, with a few vegetables.
1) Seasoned Matzo Meal & egg coating, fried in oil.
Coffee
I like but don't eat it owing to my cutetarian principals (cutetarians don't eat animals that look cute).
You'd have loved the 'toothpaste' ice cream we had in Cuba then.Sounds revolting!
(I don't think it was supposed to be toothpaste but that's what it tasted of and looked like).
My Dad calls After Eight mints 'Chocolate toothpaste'...
Does Not Like!
squeaky veg OK, but squeaky cheese - just no, I see no reason at all for halloumi, or paneer
I like but don't eat it owing to my cutetarian principals (cutetarians don't eat animals that look cute).
You think sheep look cute? TMI.
I think they have scary, soulless eyes. They are only marginally less malevolent-looking than goats.
Lamb - beef gone rancid
I find this and the other thread interesting and odd. Mainly on the lines of which I agree with.
I like fresh oyster, but not fresh ones are vile.
I parsed that as "I like oysters that are fresh. Ones that are not fresh, however, are vile."I find this and the other thread interesting and odd. Mainly on the lines of which I agree with.
I like fresh oyster, but not fresh ones are vile.
Uh?
I would always choose lamb over beef, and quite enjoy very slow cooked mutton. I've always been one for stronger flavours, and find some more modern lean cuts of meat quite bland.
I parsed that as "I like oysters that are fresh. Ones that are not fresh, however, are vile."I find this and the other thread interesting and odd. Mainly on the lines of which I agree with.
I like fresh oyster, but not fresh ones are vile.
Uh?
When I was a child I spent a prolonged period in traction living on a combination of Hospital Food™
I would always choose lamb over beef, and quite enjoy very slow cooked mutton. I've always been one for stronger flavours, and find some more modern lean cuts of meat quite bland.
I do not like any smoked food. Not even smoked cheese.
Love fish. Love smoked fish. Do not love smoked eel. Do not love cod.
Don't fancy raw snotty oysters.
However, got persuaded in New Orleans to eat oysters Rockefeller (covered in butter and cheese and grilled)and then couldn't get enough of the buggers :P
Cold fish
Cold fried fish1 ± mayonnaise/tartare sauce is often A Thing in Kosher noontime social eating (out of Covid restrictions). I'm quite partial to leftover suppertime breaded plaice cold, for lunch the next day.
I quite like fish salad: boiled fish in seasoned mayo, with a few vegetables.
1) Seasoned Matzo Meal & egg coating, fried in oil.
Yes. It's the smoke. And the smokiness.I do not like any smoked food. Not even smoked cheese.
So I wonder why you don't like smoked foods? Do you think that there is a reason?
Finally for this first list is coconut, dry chewy, yuck. Your bounty bars are safe from me.Desiccated coconut is dry, chewy, yuck. It is completely unlike fresh coconut. I can barely believe it even contains coconut.
Yes. It's the smoke. And the smokiness.I do not like any smoked food. Not even smoked cheese.
So I wonder why you don't like smoked foods? Do you think that there is a reason?
Finally for this first list is coconut, dry chewy, yuck. Your bounty bars are safe from me.Desiccated coconut is dry, chewy, yuck. It is completely unlike fresh coconut. I can barely believe it even contains coconut.
No, your associations with smoking food at your aunt's are a good reason for you to like smoked food. But in my case, I just don't like the taste and smell. The first time I ate smoked cheese, I didn't know what sort of cheese it was. I'd never heard of smoking food. I expected to like it because it was cheese, but I didn't, and I still don't. About once every two or three years I try some and it's always the same!
I once read the book of revelations.I like but don't eat it owing to my cutetarian principals (cutetarians don't eat animals that look cute).
You think sheep look cute? TMI.
I think they have scary, soulless eyes. They are only marginally less malevolent-looking than goats.
I do not like green eggs and ham.Do you prefer Fox in Socks?
I once read the book of revelations.I like but don't eat it owing to my cutetarian principals (cutetarians don't eat animals that look cute).
You think sheep look cute? TMI.
I think they have scary, soulless eyes. They are only marginally less malevolent-looking than goats.
The lambs definitley deserve to be a component of both my jumper and my tea, evil little succubi.
At the risk of offending people (bite me, losers), 'keto' stuff mostly seems foul, ingredients in the wrong proportions sprinkled with weird, and missing the important thing, the grand consolation of life. Blessed carbs.
What kind of life is that lacks the heavenly soft pillows of mashed potato? Or pasta, dripping silky sauce or noodles in a spicy broth? I'm sorry, but 'cauliflower rice' and 'courgette spaghetti' should be criminal offences with harsh sentencing recommendations.
At the risk of offending people (bite me, losers), 'keto' stuff mostly seems foul, ingredients in the wrong proportions sprinkled with weird, and missing the important thing, the grand consolation of life. Blessed carbs.
What kind of life is that lacks the heavenly soft pillows of mashed potato? Or pasta, dripping silky sauce or noodles in a spicy broth? I'm sorry, but 'cauliflower rice' and 'courgette spaghetti' should be criminal offences with harsh sentencing recommendations.
Also gluten-free, which mostly seems a scam to sell nasty processed food in the guise it's somehow healthy to the gullible. I once got served gluten-free spaghetti. Ghastly extruded tubes of congealed wallpaper paste, but without the flavour. Even the sauce would have nothing to do it, preferring to sit in a sad puddle on the plate, saying why, ian, WHY? I don't know.
Actually, I do have a recipe that involves cooking down a tonne of the stuff into a modest amount of sauce, akin to pesto, which is quite good.
That's quite an interesting comment on the way some people's bodies and minds work (people in general, not personally).At the risk of offending people (bite me, losers), 'keto' stuff mostly seems foul, ingredients in the wrong proportions sprinkled with weird, and missing the important thing, the grand consolation of life. Blessed carbs.
What kind of life is that lacks the heavenly soft pillows of mashed potato? Or pasta, dripping silky sauce or noodles in a spicy broth? I'm sorry, but 'cauliflower rice' and 'courgette spaghetti' should be criminal offences with harsh sentencing recommendations.
Also gluten-free, which mostly seems a scam to sell nasty processed food in the guise it's somehow healthy to the gullible. I once got served gluten-free spaghetti. Ghastly extruded tubes of congealed wallpaper paste, but without the flavour. Even the sauce would have nothing to do it, preferring to sit in a sad puddle on the plate, saying why, ian, WHY? I don't know.
Much as I agree with the sentiment- of course the real thing is tastier and cutting out a food group is madness, but this is a lot like a drinker extolling the virtues of a single malt to an alcoholic.
Potatoes are just a gateway drug to hardlining sugar. There's only so much lard my frame can carry and if I could eat in moderation FFS, I wouldn't have got here. Jeez, if I'd become addicted to cocaine I might have lost my septum but at least I'd be thin.
At the risk of offending people (bite me, losers), 'keto' stuff mostly seems foul, ingredients in the wrong proportions sprinkled with weird, and missing the important thing, the grand consolation of life. Blessed carbs.
What kind of life is that lacks the heavenly soft pillows of mashed potato? Or pasta, dripping silky sauce or noodles in a spicy broth? I'm sorry, but 'cauliflower rice' and 'courgette spaghetti' should be criminal offences with harsh sentencing recommendations.
Also gluten-free, which mostly seems a scam to sell nasty processed food in the guise it's somehow healthy to the gullible. I once got served gluten-free spaghetti. Ghastly extruded tubes of congealed wallpaper paste, but without the flavour. Even the sauce would have nothing to do it, preferring to sit in a sad puddle on the plate, saying why, ian, WHY? I don't know.
Much as I agree with the sentiment- of course the real thing is tastier and cutting out a food group is madness, but this is a lot like a drinker extolling the virtues of a single malt to an alcoholic.
Potatoes are just a gateway drug to hardlining sugar. There's only so much lard my frame can carry and if I could eat in moderation FFS, I wouldn't have got here. Jeez, if I'd become addicted to cocaine I might have lost my septum but at least I'd be thin.
When I was a child I spent a prolonged period in traction living on a combination of Hospital Food™
And now I've got Eels - Hospital Food as an earworm...
Mushrooms.
It took me over 20 years to develop a taste for raw tomatoes. I didn't like Marmite until I went Vegan.
Mushrooms.
It took me over 20 years to develop a taste for raw tomatoes. I didn't like Marmite until I went Vegan.
I don't like slimy mushrooms (or giant ones, I can't abide portobello), but recently I've come to quite like the firmer ones. I had some raw ones in a salad and I was ready to dismiss that but actually, they were really good. Make sure you wash them wall, of course, or mushroom might not be only thing they taste of.
I can't do mushroom soup though, that's a foulness too far. Mushrooms are OK as a backing singer in a meal, but a lead, oh no.
Actually, I do have a recipe that involves cooking down a tonne of the stuff into a modest amount of sauce, akin to pesto, which is quite good.
When I make a meat sauce thing for use with pasta, I grate a couple of cougettes into it, then simmer for 40 minutes or so. The corgette effectively disappears and thickens the sauce.
No, fried mushrooms are slimy and thus a no-go, so have to be shovelled off my breakfast plate onto my wife's. Usually, while she's not looking. That's another thing the American breakfast gets right, they never slap sloppy mushrooms on my plate.
I always get angry, as a reformed botanist, that mushrooms are always included with plants. They're not plants. They're far more closely related to animals.
Only if they're not cooked properly
I find this and the other thread interesting and odd. Mainly on the lines of which I agree with.
Do agree on the textures thing, some foods I will not eat unless it has been cooked properly/freshly. Love fresh squid and calamari, but the frozen stuff can be rubbery and vile.
I like fresh oyster, but not fresh ones are vile.
I love prawns, and don't think about what they eat or how they get here.
I've never had smoked oysters in a fish pie, but I like the sound of it. Until it changed ownership, one of my local pubs always did a very good steak and oyster pie.
Smoked eel is divine. I quite like the flavour of jellied eels, and I'm not bothered by the jelly, I just don't like having to pick out the horrible knobbly bones. My dad is a big fan of jellied eels and tends to just crunch up the bones and swallow the lot. :sick:
I like whelks too but they really don't agree with me and always make my stomach churn. Cockles I'm fine with.
Someone earlier mentioned eating shellfish straight off the beach. I would never do that - they need a good week in a purification tank first, unless you really enjoy having an upset stomach. I guess it depends on the beach.
The concept of jellied eel is foul, I don't think I've tasted them. I have to honest, I pick the jelly out of pork pies, I just don't like the jelly texture full stop.I had a job at Parr's Pork Pie factory one Winter filling pork pies with jelly. (And no, I didn't eat them for many years after.)
At the risk of offending people (bite me, losers), 'keto' stuff mostly seems foul, ingredients in the wrong proportions sprinkled with weird, and missing the important thing, the grand consolation of life. Blessed carbs.
What kind of life is that lacks the heavenly soft pillows of mashed potato? Or pasta, dripping silky sauce or noodles in a spicy broth? I'm sorry, but 'cauliflower rice' and 'courgette spaghetti' should be criminal offences with harsh sentencing recommendations.
Also gluten-free, which mostly seems a scam to sell nasty processed food in the guise it's somehow healthy to the gullible. I once got served gluten-free spaghetti. Ghastly extruded tubes of congealed wallpaper paste, but without the flavour. Even the sauce would have nothing to do it, preferring to sit in a sad puddle on the plate, saying why, ian, WHY? I don't know.
Much as I agree with the sentiment- of course the real thing is tastier and cutting out a food group is madness, but this is a lot like a drinker extolling the virtues of a single malt to an alcoholic.
Potatoes are just a gateway drug to hardlining sugar. There's only so much lard my frame can carry and if I could eat in moderation FFS, I wouldn't have got here. Jeez, if I'd become addicted to cocaine I might have lost my septum but at least I'd be thin.
I'm just teasing, as is the nature of the topic, no one needs to justify their diet.
But come to the Holy War, you are wrong about potatoes, and will be put to the sword.
No, fried mushrooms are slimy and thus a no-go, so have to be shovelled off my breakfast plate onto my wife's. Usually, while she's not looking. That's another thing the American breakfast gets right, they never slap sloppy mushrooms on my plate.
I always get angry, as a reformed botanist, that mushrooms are always included with plants. They're not plants. They're far more closely related to animals.
Only if they're not cooked properly... properly cooked they won't be slimy.
At the risk of offending people (bite me, losers), 'keto' stuff mostly seems foul, ingredients in the wrong proportions sprinkled with weird, and missing the important thing, the grand consolation of life. Blessed carbs.
What kind of life is that lacks the heavenly soft pillows of mashed potato? Or pasta, dripping silky sauce or noodles in a spicy broth? I'm sorry, but 'cauliflower rice' and 'courgette spaghetti' should be criminal offences with harsh sentencing recommendations.
Also gluten-free, which mostly seems a scam to sell nasty processed food in the guise it's somehow healthy to the gullible. I once got served gluten-free spaghetti. Ghastly extruded tubes of congealed wallpaper paste, but without the flavour. Even the sauce would have nothing to do it, preferring to sit in a sad puddle on the plate, saying why, ian, WHY? I don't know.
Much as I agree with the sentiment- of course the real thing is tastier and cutting out a food group is madness, but this is a lot like a drinker extolling the virtues of a single malt to an alcoholic.
Potatoes are just a gateway drug to hardlining sugar. There's only so much lard my frame can carry and if I could eat in moderation FFS, I wouldn't have got here. Jeez, if I'd become addicted to cocaine I might have lost my septum but at least I'd be thin.
I'm just teasing, as is the nature of the topic, no one needs to justify their diet.
But come to the Holy War, you are wrong about potatoes, and will be put to the sword.
As long as it's not a slice of sharpened potato I'm fine with that. Potatoes are hard to match to the insulin.
It must be about 50 years ago now, but I recall an article on eel fishing in the angling press. An old boy from the Essex coast was interviewed about his eel-fishing exploits in the environs of Foulness Island, IIRC. It went something along the lines of "Now lemme see, the best eels I ever saw? Well, there was this dead German soldier in the creek and some of the eels eating him - they were as thick as yer arm!"When I was a child I spent a prolonged period in traction living on a combination of Hospital Food™
And now I've got Eels - Hospital Food as an earworm...
Eels... there's a passage in The Tin Drum about catching eels by leaving a horse's head under water until they move in to feast and then hauling it ashore. They're tucking in so avidly they don't let go until it's too late. A friend in Darmstadt used to come close to puking any time anyone would mention it, so of course every so often we did.
This big pile of processed meat products. The stuff that was moussy and the one with the unidentified chunks in were particularly boak inducing.
(https://live.staticflickr.com/2630/3924301034_6b16a84f4b.jpg) (https://flic.kr/p/6YM4YE)IMG_2534 (https://flic.kr/p/6YM4YE) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Hmm, the "unidentified chunks" one looks very like the pigs-head brawn my mother used to make.
This big pile of processed meat products. The stuff that was moussy and the one with the unidentified chunks in were particularly boak inducing.
(https://live.staticflickr.com/2630/3924301034_6b16a84f4b.jpg) (https://flic.kr/p/6YM4YE)IMG_2534 (https://flic.kr/p/6YM4YE) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Hmm, the "unidentified chunks" one looks very like the pigs-head brawn my mother used to make.
Discovered a second type of cheese I'll have to remember to have nothing to do with: vegan "cheese". I think it's even more unpleasant than smoked cheese.Today I spotted some half-price pizzas in M&S. So I got two. It was only when I was home I noticed they were vegan cheese, or as they call it, "cheeze". Probably not actually the worst pizza I've ever had. Lesson: RTFL!
Mayonnaise.
It's the sperm of satan and should be banned.
J
Mushrooms.
In reference to the settings thread I forgot one.
Toast that is browner than an Scots IR worker wearing factor 50 on an overcast and dreich day in Ballater.
Or in other words I like my toast to be warm bread anything else is inedible.
In reference to the settings thread I forgot one.
Toast that is browner than an Scots IR worker wearing factor 50 on an overcast and dreich day in Ballater.
Or in other words I like my toast to be warm bread anything else is inedible.
Pork chops, (but I eat bacon) ??? ???
Mayonnaise.
It's the sperm of satan and should be banned.
J
Salad cream cant be used as a direct replacement for mayonnaise I find, too sour.
It is brilliant though. The best uses for it are:
1) Egg sandwiches. 2 parts mayonnaise to 1 part salad cream. All mayonnaise is too bland and all salad cream is too sharp.
2) Gypsy bread. Dip the fried bready eggy goodness in salad cream. It cuts through the grease brilliantly. Much better than tomato or brown sauce for this.
Never heard it called that before (I assume you're referring to what others call 'French toast' or eggy bread).
1) Egg sandwiches. 2 parts mayonnaise to 1 part salad cream. All mayonnaise is too bland and all salad cream is too sharp.
Salad cream cant be used as a direct replacement for mayonnaise I find, too sour.
It is brilliant though. The best uses for it are:
1) Egg sandwiches. 2 parts mayonnaise to 1 part salad cream. All mayonnaise is too bland and all salad cream is too sharp.
2) Gypsy bread. Dip the fried bready eggy goodness in salad cream. It cuts through the grease brilliantly. Much better than tomato or brown sauce for this.
Never heard it called that before (I assume you're referring to what others call 'French toast' or eggy bread).
Bucket of Mayo please
Not all toast starts off as Chorleywood (I nearly typed Chorleywool...)And talking of toast...
Toasted Cholla or Bulka (same/similar dough, but big loaves that can be machine sliced) or wholemeal please me occasionally.
I quite like toasted Chorleywood with butter and jam/honey/marmalade,(click to show/hide)
In reference to the settings thread I forgot one.
Toast that is browner than an Scots IR worker wearing factor 50 on an overcast and dreich day in Ballater.
Or in other words I like my toast to be warm bread anything else is inedible.
Arf ;D
Mrs P likes a barely warmed slice and I'm a fan of carbon.
The bottles of mayonnaise left on tables in pubs really rile my German pal. This is egg, she'll shout, this will make you sick! It should be in the fridge! Then she'll go and throw it in the bin and demand a fresh bottle. She's very German.
I don't think pub mayonnaise is a natural substance (and for the record, with that much oil, it's probably OK. I had some HP sauce the other day that was BBE 2018.
I am on the side of the crispy bacon. The flaccid stuff with the chewy ribbons of fat that get between your teeth. Eek! I cook it till everything is crispy and then I cook it some more.
The bottles of mayonnaise left on tables in pubs really rile my German pal. This is egg, she'll shout, this will make you sick! It should be in the fridge! Then she'll go and throw it in the bin and demand a fresh bottle. She's very German.
I don't think pub mayonnaise is a natural substance (and for the record, with that much oil, it's probably OK. I had some HP sauce the other day that was BBE 2018.
I am on the side of the crispy bacon. The flaccid stuff with the chewy ribbons of fat that get between your teeth. Eek! I cook it till everything is crispy and then I cook it some more.I'm with the bloke who married Trotsky's secretary on this:
Hi,” he said, “missie, you be spilin’ good bacon.”
Starboard, turning the rashers quickly over, lowered the pan towards the flames.
“Gingerbread, I tell ye,” almost screamed the old man. “Who wants that stuff crackin’ and fiddlin’ down to nothin’.” He took the pan from her and turned the well-cooked browned rashers out. “Not half what it was,” he said. “Now you mind me,” he went on, slapping a few more rashers down on the pan, “and then when you get husbants they’ll have a good word for yer cookin’. Thick an’ soft an’ jewsy, that’s what’s good in bacon.”
This Twitter thread started by Weetabix is funny due to all the other BigCo replies to it :)Looks okay to me!
https://twitter.com/weetabix/status/1359074254789165059?s=19
BEANS TRIGGER WARNING FOR FEANOR & PINGU.
You seem to have access to his entire works at the click of a mouse... (including the ones I never read)I am on the side of the crispy bacon. The flaccid stuff with the chewy ribbons of fat that get between your teeth. Eek! I cook it till everything is crispy and then I cook it some more.I'm with the bloke who married Trotsky's secretary on this:QuoteHi,” he said, “missie, you be spilin’ good bacon.”
Starboard, turning the rashers quickly over, lowered the pan towards the flames.
“Gingerbread, I tell ye,” almost screamed the old man. “Who wants that stuff crackin’ and fiddlin’ down to nothin’.” He took the pan from her and turned the well-cooked browned rashers out. “Not half what it was,” he said. “Now you mind me,” he went on, slapping a few more rashers down on the pan, “and then when you get husbants they’ll have a good word for yer cookin’. Thick an’ soft an’ jewsy, that’s what’s good in bacon.”
I had the reference tucked away in my fading BRANES but had to look up the exact text. In The Before Times I had planned to go on a sailing holiday on the Norfolk Broads with my children, so had downloaded Coot Club, Big Six and We Didn't Mean to Go to Sea from some site or other and had shared them to the remainder of the expedition as background reading, like you do. Then The Disease came aloing, so sailing was put on hold, but I still have the downloads for easyYou seem to have access to his entire works at the click of a mouse... (including the ones I never read)I am on the side of the crispy bacon. The flaccid stuff with the chewy ribbons of fat that get between your teeth. Eek! I cook it till everything is crispy and then I cook it some more.I'm with the bloke who married Trotsky's secretary on this:QuoteHi,” he said, “missie, you be spilin’ good bacon.”
Starboard, turning the rashers quickly over, lowered the pan towards the flames.
“Gingerbread, I tell ye,” almost screamed the old man. “Who wants that stuff crackin’ and fiddlin’ down to nothin’.” He took the pan from her and turned the well-cooked browned rashers out. “Not half what it was,” he said. “Now you mind me,” he went on, slapping a few more rashers down on the pan, “and then when you get husbants they’ll have a good word for yer cookin’. Thick an’ soft an’ jewsy, that’s what’s good in bacon.”
Sensible background reading. And there's the one where some sleuthing revolves around identifying the tracks of the less popular John Bull tyre – I can't remember which one that comes in but I'm sure it's in the Norfolk Broads. (actually I suppose it must be The Big Six?)I had the reference tucked away in my fading BRANES but had to look up the exact text. In The Before Times I had planned to go on a sailing holiday on the Norfolk Broads with my children, so had downloaded Coot Club, Big Six and We Didn't Mean to Go to Sea from some site or other and had shared them to the remainder of the expedition as background reading, like you do. Then The Disease came aloing, so sailing was put on hold, but I still have the downloads for easyYou seem to have access to his entire works at the click of a mouse... (including the ones I never read)I am on the side of the crispy bacon. The flaccid stuff with the chewy ribbons of fat that get between your teeth. Eek! I cook it till everything is crispy and then I cook it some more.I'm with the bloke who married Trotsky's secretary on this:QuoteHi,” he said, “missie, you be spilin’ good bacon.”
Starboard, turning the rashers quickly over, lowered the pan towards the flames.
“Gingerbread, I tell ye,” almost screamed the old man. “Who wants that stuff crackin’ and fiddlin’ down to nothin’.” He took the pan from her and turned the well-cooked browned rashers out. “Not half what it was,” he said. “Now you mind me,” he went on, slapping a few more rashers down on the pan, “and then when you get husbants they’ll have a good word for yer cookin’. Thick an’ soft an’ jewsy, that’s what’s good in bacon.”showing offaccess.
I thought "We didn't mean to go to sea" was Pin Mill on the Orwell, so Suffolk?
iF u LiEk CrIsPy BaCoN sO mUcH y DoNt U gO lIvE tHeRe???!!? ;)
Yes, well.
The German wife of a former cow-orker used to go to UK stupourmarkets and buy raw bacon and just eat it.
His response: Er, it's not quite the same thing you might be accustomed to...
As a child, I used to eat the rinds that my mother had cut off the bacon before cooking (yes children, bacon used to have the skin left on). But then again, I used to clean out the mixing bowl after she made a cake mix, raw eggs and all.It hadn't really occurred to me that there might be children who wouldn't do this...
As a child, I used to eat the rinds that my mother had cut off the bacon before cooking (yes children, bacon used to have the skin left on). But then again, I used to clean out the mixing bowl after she made a cake mix, raw eggs and all.It hadn't really occurred to me that there might be children who wouldn't do this...
I think, back then, there probably weren’t, and nor were the parents bothered.
As a child, I used to eat the rinds that my mother had cut off the bacon before cooking (yes children, bacon used to have the skin left on). But then again, I used to clean out the mixing bowl after she made a cake mix, raw eggs and all.It hadn't really occurred to me that there might be children who wouldn't do this...
I think, back then, there probably weren’t, and nor were the parents bothered.
Growing up I was allowed to scrape out the cake mixing bowl after mum made cakes. And then there was a point when I wasn't allowed to any more, and raw eggs were bad. I was still pretty young so don't have full memories of the why. Looking back I think it's related to the Salmonella stuff in the 80's.
J
It's just background radiation.I think, back then, there probably weren’t, and nor were the parents bothered.
Growing up I was allowed to scrape out the cake mixing bowl after mum made cakes. And then there was a point when I wasn't allowed to any more, and raw eggs were bad. I was still pretty young so don't have full memories of the why. Looking back I think it's related to the Salmonella stuff in the 80's.
J
It was because they contained traces of currie.
As a child, I used to eat the rinds that my mother had cut off the bacon before cooking (yes children, bacon used to have the skin left on). But then again, I used to clean out the mixing bowl after she made a cake mix, raw eggs and all.It hadn't really occurred to me that there might be children who wouldn't do this...
As far as I know everyone adult or child did this.
Dire Health Warnings attempted to deter this, initially after Salmonella scares and more recently in the USA, where Nasty Things Happened (I think the FLOUR was the issue) but USA food hygiene leaves something to be desired.
As a child, I used to eat the rinds that my mother had cut off the bacon before cooking (yes children, bacon used to have the skin left on). But then again, I used to clean out the mixing bowl after she made a cake mix, raw eggs and all.It hadn't really occurred to me that there might be children who wouldn't do this...
As far as I know everyone adult or child did this.
Dire Health Warnings attempted to deter this, initially after Salmonella scares and more recently in the USA, where Nasty Things Happened (I think the FLOUR was the issue) but USA food hygiene leaves something to be desired.
As an avid fan of Gordon Ramsay's Kitchen Nightmares, it seems that food hygiene is a potential issue pretty much everywhere; there will always be those who will take more risks than they should. Having spent a lot of time in the USA, I have not seen any evidence that their general food hygiene is any worse than in UK.
Unappetiser from my We Want Plates Facebook feed..(click to show/hide)
As a child, I used to eat the rinds that my mother had cut off the bacon before cooking (yes children, bacon used to have the skin left on). But then again, I used to clean out the mixing bowl after she made a cake mix, raw eggs and all.It hadn't really occurred to me that there might be children who wouldn't do this...
As far as I know everyone adult or child did this.
Dire Health Warnings attempted to deter this, initially after Salmonella scares and more recently in the USA, where Nasty Things Happened (I think the FLOUR was the issue) but USA food hygiene leaves something to be desired.
As an avid fan of Gordon Ramsay's Kitchen Nightmares, it seems that food hygiene is a potential issue pretty much everywhere; there will always be those who will take more risks than they should. Having spent a lot of time in the USA, I have not seen any evidence that their general food hygiene is any worse than in UK.