Umm. . . . That wasn’t a sausage. :eek:
Ok thanks guys. I’ll give it a go this weekend. I’ll have to stop by the store to pick up a few things. Hopefully I can get some marrowfat peas but I have a few stores in mind that might carry those.
Make that dried marrowfats:smack:
I think I liked it better when i didn’t know what was in there. And what the hell are “lights of a sheep”?
“Lights” are lungs.
Can you get Jell-o brand frozen black pudding pops in the UK?
I have a serious philosophical objection to mushy peas – they’re misnamed. “Mushy” peas would be peas that are soft. Most canned peas are mushy. What the English eat with their fish and chips should properly by called “mashed peas,” just like mashed potatoes.
As has been noted, to the average American culinary adventure means trying a new chain restaurant. For example, lots of people wouldn’t even consider eating liver and view it as something grandma ate when they went out to dinners.
I tend agree with Bourdain that the “blood and nasty bits” tend to be among the most incredibly tasty parts of an animal.
I admit I had a bit of a squick factor the first time I made kidney. Now it’s a regular part of my menu at home. Same with liver, blood pudding, heart and tongue.
The nice thing about organ meats and the like being so unpopular over here, if you can find them they tend to be pretty darn cheap.
Ah, then we do have mushy peas here in America. We sell them in tiny glass jars with Gerber printed across the front.
You’d like this restaurant then. The head chef/owner, Fergus Henderson, is an offal evangelist.
Although liver is fairly easy to get in the US, but it always seems to be beef liver. When I worked in a butcher’s shop in the UK as a teenager, we sold beef liver for dog food. Lamb and pork liver is much tastier.
This Brit likes his vegetables steamed and still crisp, but often here in the deep south the vegetables are boiled to mush, so this is a reverse of the stereotype.
Calf’s liver is quite good if it’s served pink, but I do prefer lamb and pork. Overcooked liver is awful, wherever it’s from.
Agreed. Chicken livers are even better, being extremely cheap to acquire. Pan fry them with some chopped shallots and a hint of garlic, mush the mixture up, and spread on toast. A glass of something robust, and that’s a perfect snack/meal.
Prawn Cocktail? Are you having me on?
This has been brought up already, but you might want to check some of the things they’re frying up at the State Fair of Texas.
Deep fried grilled cheese sandwich is a heart attack on a plate (yet sounds incredibly tempting…)
If your profile didn’t say you were from Manchester I would swear you were about to sing The Greasy Chip Butty Song.
White vinegar is a cleaning agent, not a foodstuff. The whole point of vinegar is that it can act as a vehicle for so many wonderful subtle flavors. What particular subtle flavors you want varies from food to food, but you never want white vinegar.
And lest I gave the wrong impression before, I personally do like liver, and I imagine that I’d like kidney, too, if I ever had a chance to try it. Organ meats are widely regarded as yucky by Americans other than me and a few others.
Perhaps you should clarify what you think is meant by that, because it doesn’t seem at all out of place as a snack flavoring to me.
My mom used to make liver & onions when we were young. Not my favorite dish, but now that I’m older, I really don’t think I’d have any problem eating that. Do they still sell liver? I’ve never looked.
Not at all, prawn cocktail flavour crisps have been on the shelves for some time now.
Matter of fact there are so many bloody flavours it’s got to the stage where Walkers Crisps are offering a prize to anyone who can come up with a new flavour.
acsenray : Nossir, there is a world of difference between mushy and mashed.
We really need** mangetout** to put in an appearance here
In America, nothing is prawn flavored, except shrimps.