The foods of Britain.

[Solly]

Originally posted by Provost Harrison
They have no redeeming features, like overgrown bogies...

They taste nice with a bit of white pepper

[molly bloom]

Originally posted by Doddler


Sprouts are ace. Enjoying sprouts is the sign of a mature palate.

It's certainly the sign of an older person's palate, as the bitterness of sprouts usually puts children off them. Just like brassicas, olives and so on.


I like 'em fried with chestnuts and lardons.


I like liver too- liver kebabs are dee-lightful.


Um, and kedgeree for breakfast- had it at an army camp after a wedding I attended there. Devilled kidneys too.


Egads, I'm hungry again.


Time to toss off a dandeliion leaf and quial egg salad with croutons and then on to trout and toasted almonds with new potatoes and samphire and finish off with some lime syllabub.

[Provost Harrison]

Originally posted by molly bloom
Time to toss off...

Please, this is a public forum

[Solly]

Chicken livers are my favourite Molly, though very difficult to cook just right. I think a lot of people are put off liver as kids because their mums over-cooked it, leaving it rubbery and dry.

[DrSpike]

Or undercooked it, which is even worse.

[Solly]

Originally posted by DrSpike
Or undercooked it, which is even worse.

Depends what you mean by undercooked. They should be a little pink in the middle.

[molly bloom]

Originally posted by Doddler
Chicken livers are my favourite Molly, though very difficult to cook just right. I think a lot of people are put off liver as kids because their mums over-cooked it, leaving it rubbery and dry.

School dinner liver- like fossilized trainers in watered diarrhoea.

Gack.


I like chicken livers very much- lightly fired with just salt and pepper, or with garlic.


I like calves' livers and ox liver too, but with a piquant or spicy curry sauce.


I'm very fond of kidneys and like heart too.


I like the way the Chinese cook tripe- with black beans and chilli, or in soup. Not madly keen on tripe and onions Lancashire style.

I used to like pigs' feet too, and tails.

Mmm, oxtail soup with rye bread.