I've heard it said that "Scots have deep pockets ... and short arms."
I'm of Scotch heritage, and resemble that remark.
It can be great in a long-simmered stew of whatever sort you prefer.
Most hated meal growing up.
- Thread starter Rusty Blade
- Start date
I've heard it said that "Scots have deep pockets ... and short arms."
I'm of Scotch heritage, and resemble that remark.
It can be great in a long-simmered stew of whatever sort you prefer.
Wow. It takes a lot to disgust me, but that did it! I want to forget that I ever heard of that!
My grandmother was notorious for sending steaks back to the kitchen because they weren't utterly destroyed.
That sounds fantastic! Please share, if allowed!
I'm with others, my worst was liver & onions. I've had maybe two bites my entire life - & that's two bites too many!
Tuna and noodles. It wasn't so much the tuna or the noodle but those dreadful little pieces of canned mushrooms from the cream of mushroom soup.
Liver and onions. Yuck. My Dad loved it so we had it at least once a month. And we had to eat it or we got the teaspoon on the noggin. Have not had it since I left home in 1980. However my business travels in Russia (small towns not just Moscow and St. Pete) gave me several alarming runners up.
Early 50's , creamed chipped beef from the jar over toast. PURE SALT.....So salty I gagged on it, but after the war Mothers had to stretch the budget...
Growing up in a strict Catholic environment, especially if it is a rather financially humble one, Fridays were to be feared. Mrs. Paul’s fish sticks were a HUGE treat, maybe a few times a year. Otherwise...it was the aforementioned tuna and peas in a cream-like kind of sauce over toast
. Or yet worse, Franco American canned spaghetti (more horrid than Chef Boy Ar Dee) and scrambled eggs. Dark times indeed
. Or yet worse, Franco American canned spaghetti (more horrid than Chef Boy Ar Dee) and scrambled eggs. Dark times indeed
Liver, both my parents loved it, we didn’t have it often but I could never eat it.
Sure! It's from the book "Charcuterie: the Craft of Salting, Smoking and Curing" by Michael Ruhlman and Brian Polcyn (ISBN 978-0-393-05829-1). We made a couple of amendments to suit our taste.
Brine:
4 litres water
450 grams kosher salt
100 grams sugar
25 grams "pink" salt (curing salt with nitrite)
3 large garlic cloves, minced
1 large stick cinnamon
15 g juniper berries
20 grams pickling spice mix (see below)
Approx. 2.25 kilograms meat (brisket, flank, tongue etc.)
Another 20 grams pickling spice for later in the process...
Combine brine ingredients in a large pot that is also big enough to hold the meat easily (but don't put the meat in yet).
Bring to a simmer, stirring to dissolve salt and sugar. Allow to cool to room temp, then refrigerate the brine overnight.
Next day, add the meat to the chilled brine. Refrigerate (with turning and overhauling) for five days. She often puts the meat in a large freezer bag and pours in the brine. Squeeze out the air before sealing.
Remove meat from brine, rinse under cool running water.
Place meat into pot, cover with water, and add the reserved pickling spice. Bring to a boil (covered) and simmer gently for three hours or until it is fork-tender. If water gets low, add more.
When done, let cool until you can peel the tongue. Serve warm or cold. Makes excellent "French Kiss" sandwiches (because you slip a little tongue in).
Pickling Spice blend, makes about 125 grams:
20 g black peppercorns
20 g mustard seed
20 g coriander seed
12 g hot red pepper flakes
14 g allspice berries
8 g ground mace
2 small cinnamon sticks, broken
24 bay leaves, crumbled
6 g whole cloves
8 g ground ginger
Lightly toast peppercorns, mustard seeds and coriander seeds in a small dry skillet. Pound in mortar to crack them. Toasting the cinnamon a little also makes it easier to break up. Combine cracked spices with the rest, mixing well. Store in a tightly sealed container.
O.H.
Tripe.
Count your lucky stars. 3 weeks out of 4 we got herring.Growing up in a strict Catholic environment, especially if it is a rather financially humble one, Fridays were to be feared. Mrs. Paul’s fish sticks were a HUGE treat, maybe a few times a year. Otherwise...it was the aforementioned tuna and peas in a cream-like kind of sauce over toast
Herring in oatmeal. For breakfast. 
garyg
B&B membership has its percs
Herring in oatmeal. For breakfast.
Ok, Dave wins it all, but only if he shares how many times he's tried that ..
Any meal where my stepfather yelled “EAT IT OR WEAR IT!” at me, which happened any time I didn’t clean my plate.
I rarely complied, gotta fight the power
I rarely complied, gotta fight the power
More times than I care to remember. My old man was nuts.
Owen Bawn
Garden party cupcake scented
Herring & oatmeal for breakfast... and tatties, neeps, and herrin' for dinner...Herring in oatmeal. For breakfast.
Herring just conjures up one word....bones. Loved the taste of kippers but them bones...
Plus my old man was violent. Any reluctance to eat anything meant pain. So we ate the bones.
Don't get me started on neeps. Vulgar stuff.
Owen Bawn
Garden party cupcake scented
Mackerel are very similar to herring when it comes to bones. If a mackerel isn't fresh it's like eating an oily rag filled with a hundred little common pins.
Sorry your old man was violent. No child deserves that.
With tongue, it's very important to peel the tongue. I find it's easiest to do this when the tongue is still hot (just under unbearably so).
I went off mackerel because we ate so many of them. Back then we were pulling them out the sea by the dozen. Beautiful thing to look at.
