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Trendy but revolting ! |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Trendy but revolting !
Have you seen any "trendy" ingredients being used on cookery shows but you think look and sound revolting ?
My vote would go to... Bone Marrow ![]() UGH ! It was used recently on Saturday Kitchen and Masterchef. |
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#2 |
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Join Date: Apr 2010
Posts: 1,518
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Or they use things that you would never have in your kitchen. Like aspargus or something. I have just a limited number of spices and the generic vegetables and meats.
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#3 |
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Forum Member
Join Date: Aug 2010
Location: Bristol
Posts: 208
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mmmhmm bone marrow
I would. Bone marrow is deeeliishhhhh.
I can't say there's anything 'trendy' I wouldn't like to eat. My dislikes come down to marzipan, licquorish and.. um.. boiled brussel sprouts. Anything esle, properly cooked, I'm prolly going to like. I am VERY greedy though. |
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#4 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
Have you seen any "trendy" ingredients being used on cookery shows but you think look and sound revolting ?
My vote would go to... Bone Marrow ![]() UGH ! It was used recently on Saturday Kitchen and Masterchef. |
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#5 |
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Forum Member
Join Date: Sep 2007
Posts: 6,522
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Proper butchers sell meat with bone marrow still intact, so if you have something like an Irish stew there should be marrow in the bones. When I was a kid that was always the best bit of the meal, getting the marrow out of the bones.
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#6 |
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Forum Member
Join Date: Jun 2002
Location: Here
Posts: 2,854
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Bone marrow is delicious! I'm glad to see it is making a comeback. As kids my mom would make round steak with the circular bone in that was filled with marrow. We used to argue about who got that bit.
I've got a bag of those marrow bones (without meat) in my freezer from Donald Russell. I just haven't figured out how to make them yet. I know I can make stock from them, but I also don't want to dilute the taste of the marrow. If anyone has any ideas could you please share? |
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#7 |
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Forum Member
Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Quote:
Proper butchers sell meat with bone marrow still intact, so if you have something like an Irish stew there should be marrow in the bones. When I was a kid that was always the best bit of the meal, getting the marrow out of the bones.
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#8 |
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Forum Member
Join Date: Jul 2007
Posts: 2,330
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For me it has to be Polenta. It just looks so uuuugh.
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#9 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Proper butchers sell meat with bone marrow still intact, so if you have something like an Irish stew there should be marrow in the bones. When I was a kid that was always the best bit of the meal, getting the marrow out of the bones.
to get the marrow but for giving it to the dog ![]() ![]() Quote:
Or they use things that you would never have in your kitchen. Like aspargus or something. I have just a limited number of spices and the generic vegetables and meats.
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#10 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I don't like it when they use ingredients that they think are available everywhere. Not everyone lives in London or even a City which may cater for different cuisines.
It's even worse when they fob you off with "big supermarkes stock them now". Well not in my town they don't! "or you can get them online" yes, buy 1 item online for a recipe and page £9.95 for delivery
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#11 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Quote:
When I was young the sunday roast was always a smallish lamb leg joint and I got to suck on the bone
to get the marrow but for giving it to the dog ![]() ![]() Is that trendy? I've had it 3 out of the last 4 days. As for bone marrow. I love it. Always have, so in my view it isn't particularly trendy. Ossobucco springs to mind. I am also of the opinion that we shouldn' t pull up our nose at 'less' favourite cuts of meat etc. If an animal is killed for food, it should be used entirely and not only for the lean tender piece of steak. |
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#12 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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It was probably from peru or some other far flung place. I just fancied it in a recipe. I don't think the sweet potato was local either.
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#13 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Quote:
It was probably from peru or some other far flung place. I just fancied it in a recipe. I don't think the sweet potato was local either.
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#14 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Couscous.
Capers. |
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#15 |
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Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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I love Asparagus, always got some in when it is in season here.
Bone marrow is lush too! About the only food I would refuse to eat is tripe. It just looks and smells horrid to me. Everything else, I might not like but would try or eat if given to me. And even then, on a brave day I might be tempted to try tripe. I don't much care for that attitude that some people have that say they don't like things that they have never actually tried. |
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#16 |
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Forum Member
Join Date: Jul 2007
Posts: 5,010
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Quote:
Proper butchers sell meat with bone marrow still intact, so if you have something like an Irish stew there should be marrow in the bones. When I was a kid that was always the best bit of the meal, getting the marrow out of the bones.
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#17 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
For me it has to be Polenta. It just looks so uuuugh.
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#18 |
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Inactive Member
Join Date: Apr 2010
Posts: 2,038
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Bone marrrow is lovely, whenever I eat chicken I snap the bones in half and suck it out.
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#19 |
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Inactive Member
Join Date: Jan 2006
Posts: 12,882
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Quote:
Couscous.
Capers. And useful in a variety of ways. Doing a lamb stew, lob in some capers. Oh yeah!!!! |
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#20 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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can't think what it's called, but that spikey cauliflower/brocoli hybrid thing. Looks interesting, tastes of very little.
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#21 |
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Inactive Member
Join Date: Jan 2006
Posts: 12,882
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Quote:
can't think what it's called, but that spikey cauliflower/brocoli hybrid thing. Looks interesting, tastes of very little.
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#22 |
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Forum Member
Join Date: Aug 2007
Posts: 6,736
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Quote:
Have you seen any "trendy" ingredients being used on cookery shows but you think look and sound revolting ?
My vote would go to... Bone Marrow ![]() UGH ! It was used recently on Saturday Kitchen and Masterchef. |
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#23 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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Quote:
Purple sprouting brocolli?
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#24 |
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Forum Member
Join Date: Jul 2005
Location: Inverness
Posts: 2,619
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figs capers a pooey lentils!
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#25 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Okra. Slimy shit..
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