dinnerstick
Well-Known Member
yep. it's famous for triggering the reappearance of the evening's beer tally.
Over here where I live, fish on your breakfast plate is something that your so called friends do to you when you are hung over. But I understand why you guys have so much,. Those giant schools of herring along with cod have been a major food source for people in your part of the world for ages. Down here in the warmer part of he Atlantic, we don't have any cod and we tend to eat the fishy predators that eat our herring, sardines, etc. We have some smoked medium to large sized fish that some consider semi nasty in their raw state like mullet, amberjack or mackerel, but we have access to fresh fish year round, so there was never really much of a need to preserve it.We have about 150 different flavors of jarred baltic herring with sauce here on the shelves year round. I usually eat it for breakfast.
Are those "cooked" just by the action of the salt like salt cod and then reconstituted in the oil?Same for me.
Great on toast bread; I prefer it in oil though. This is the one I buy:
View attachment 216548
I eat it every once and a while for lunch, but I make Bismarckbrötchen in that case.
"You whack it down your face in one go."
Really? One bit like this?
While I would love to try itI'd need to take it a little slower on my first time
I have had lamb prepared in a goodly number of ways, but never mutton. BBQ'ing lamb might be considered cheating because it tends to be a high quality meat that does not need hours of flavor and tenderness enhancing abuse.I like to dry rub a lag of lamb & smoke it a few hours with ash wood in my pit. Add a ham & you've got Easter dinner. My family loves it!
I like to dry rub a lag of lamb & smoke it a few hours with ash wood in my pit. Add a ham & you've got Easter dinner. My family loves it!
scousers
err... liverpudlians?
I realise that I'm probably in the minorit here, but I've never tried cow tongue. I mean, how would you make it, grill it with some bullseye sauce?
I realise that I'm probably in the minorit here, but I've never tried cow tongue. I mean, how would you make it, grill it with some bullseye sauce?
I realise that I'm probably in the minorit here, but I've never tried cow tongue. I mean, how would you make it, grill it with some bullseye sauce?
Boil or corn it, I don't think you would get god results on a grill.
I would say I have only seen it served as sandwiches.
Drainbramage you owe it to yourself to give it a try if it's right in front of you, it's delicious!
I made some authentic lengua tacos last weekend. I picked up a half cow from a farmer friend and it came with the tongue. Not hard to prepare and very tasty. Make sure you peel the membrane off the tongue after cooking and before shredding.
Boil or corn it, I don't think you would get god results on a grill.
I would say I have only seen it served as sandwiches.
Drainbramage you owe it to yourself to give it a try if it's right in front of you, it's delicious!
Uni is...
Interesting. It's not bad, a little sweet & extremely creamy in texture. I like the flavour, but the texture isn't my fav. It's definitely worth trying at least once though, just to see if you like it. My Fav is Ikura (salmon roe), I could eat a bowl of it with a spoon.
Regards, GF.
I like most of the fish and eel I've had, but I don't like roe very much. It tastes too... briny? Like seawater. I'm not a huge fan of that flavor.
- no way my wife would have anything to do with it, more than likely.
I tried pork brains this weekend. Didn't taste like much, but the texture was a bit off-putting. It probably would have been better if served with something.
I tried pork brains this weekend. Didn't taste like much, but the texture was a bit off-putting. It probably would have been better if served with something.
i was visiting friends for easter in greece waaaay back when, roasting the whole lamb over charcoal all day in the typical greek way, on one skewer is the lamb and on the other they stick all the organs
Used to be a fairly common item on the breakfast menu. Calves brains & scrambled eggs (all mixed together).
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