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Out of Fashion Food. |
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#1 |
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Forum Member
Join Date: Jan 2005
Location: Leicesters Khyber Pass
Posts: 4,721
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Out of Fashion Food.
Do any of the elder members on DS miss food from the Butcher that has now gone out of fashion ?
Although some can still be bought they are not exactly common place like the were years ago. I miss.... Meat/Offal Tripe. Brawn. Pigs Trotters. Cow Heel. Chitterlings. Sweetbreads. Beef with fat marbling. Pork Chops with Kidney still attached. NZ neck of Lamb. Bacon with rind on. Beef Dripping. Feel free to add. |
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Many of them are coming back into fashion with the cooking / food culture boom in Britain.
I must say that for me bacon with rind, beef with fat and dripping have never gone out of fashion. |
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#3 |
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Forum Member
Join Date: Jun 2005
Location: Lufbra
Posts: 3,149
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Had toast spread with beef dripping for breakfast this morning!
My lads think it's disgusting
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#4 |
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Forum Member
Join Date: Nov 2008
Location: Up North
Posts: 1,359
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I managed to get neck of lamb chops from Morrisons a few weeks ago. Rare as hen's teeth usually. I made Lancashire hotpot with them and they were very good.
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#5 |
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Forum Member
Join Date: Jul 2005
Posts: 17,127
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Quote:
Do any of the elder members on DS miss food from the Butcher that has now gone out of fashion ?
Although some can still be bought they are not exactly common place like the were years ago. I miss.... Meat/Offal Tripe. Brawn. Pigs Trotters. Cow Heel. Chitterlings. Sweetbreads. Beef with fat marbling. Pork Chops with Kidney still attached. NZ neck of Lamb. Bacon with rind on. Beef Dripping. Feel free to add. I can safely say I have never seen them/it? anywhere ever before in my whole life. |
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#6 |
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Forum Member
Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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Quote:
I see you are in Leicester, I was in Leicester at the weekend and went in your market and saw chitterlings there.
I can safely say I have never seen them/it? anywhere ever before in my whole life. ![]() Never tried them though - are they tasty? |
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#7 |
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Inactive Member
Join Date: May 2011
Posts: 7,071
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Sweetbreads are definitely not out of fashion, half the restaurants in Britain have them on their menu.
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#8 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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Middle bacon, rind on. Very few places seem to sell this now.
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#9 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
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Quote:
Do any of the elder members on DS miss food from the Butcher that has now gone out of fashion ?
Although some can still be bought they are not exactly common place like the were years ago. I miss.... Meat/Offal Tripe. Brawn. Pigs Trotters. Cow Heel. Chitterlings. Sweetbreads. Beef with fat marbling. Pork Chops with Kidney still attached. NZ neck of Lamb. Bacon with rind on. Beef Dripping. Feel free to add. |
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#10 |
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Forum Member
Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Tongue. Used to have this all the time when I was a nipper. Can't say I was ever that fond of it though. Also potted hough - basically kind of a meat paste made from unmentionable bits. But the biggest thing of all is probably mutton, which must surely be very common, yet seldom seen nowadays.
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#11 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
Sweetbreads are definitely not out of fashion, half the restaurants in Britain have them on their menu.
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#12 |
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Join Date: Feb 2010
Location: Edge of Hell
Posts: 938
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Quote:
Aren't sweetbreads the testicles of the animal?
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#13 |
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Forum Member
Join Date: Jan 2012
Posts: 22,992
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What do sweetbreads taste like? I have never tried them or seen them for sale, would love to give them a go though.
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#14 |
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Forum Member
Join Date: Jan 2005
Location: Leicesters Khyber Pass
Posts: 4,721
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Quote:
how can you miss tripe? eeughhhh
Try it you won't be dissapointed Method Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under cold running water. Cut into 2.5 cm (1 inch) pieces. Put the tripe, onions, milk, nutmeg and bay leaf (if using) in the rinsed out pan. Bring to the boil, cover and simmer for about 2 hours, until tender. Strain off the liquid and reserve 600 ml (1 pint). Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tripe and onions and reheat. Serve sprinkled with parsley. Heaven on a plate.
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#15 |
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Forum Member
Join Date: Jan 2005
Location: Leicesters Khyber Pass
Posts: 4,721
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Quote:
Tongue. Used to have this all the time when I was a nipper. Can't say I was ever that fond of it though. Also potted hough - basically kind of a meat paste made from unmentionable bits. But the biggest thing of all is probably mutton, which must surely be very common, yet seldom seen nowadays.
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#16 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
I cooked and pressed a fresh ox tongue some years ago, lovely it was.
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#17 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Supermarkets may not sell unprepped tongue but around here they sell packs of sliced ox & pork tongue.
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#18 |
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Forum Member
Join Date: Jan 2005
Location: Leicesters Khyber Pass
Posts: 4,721
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Quote:
Supermarkets may not sell unprepped tongue but around here they sell packs of sliced ox & pork tongue.
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#19 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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My husband would eat the lot!
![]() I'm veggie but will cook certain things - but not those. A few months ago he came home with some unbleached(?) tripe. Strangely it ended up in the bin. Damn I forgot to cook it, silly me.
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#20 |
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Forum Member
Join Date: Dec 2011
Location: Swansea
Posts: 9,035
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Quote:
Aren't sweetbreads the testicles of the animal?
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#21 |
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Forum Member
Join Date: Jul 2005
Posts: 17,127
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Quote:
Perhaps not suprisingly, I've seen them in Nottingham too
![]() Never tried them though - are they tasty? As for tongue, I love it. I often buy it, pressed from the cold meat counter in my market - which also sells tripe and trotters, for the record! - and have it with salad or on sandwiches. My granny always did this, and my Mum and now so do I - buy two tongues from the butchers at Christmas and cook and press them. It's a family tradition and it never lasts too long! It is delicious and far nicer than any you get already done. But it takes a while to make and peeling them is a bit of a blinking faff. |
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#22 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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Ox Tail is missing from the list
and something that we used to call a 'Pestle'..........it was like the knee or ankle of a pig, so mainly bone but with meat on it.........it was used to make soup/broth |
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#23 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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oh blimey, just noticed that liver isn't on your list.........that was a weekly meal when I was a lad
My local supermarkets don't sell it at all and I don't have a butcher within walking distance..........so I don't know if butchers sell it now or not that's really gone out of fashion ! |
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#24 |
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Forum Member
Join Date: Mar 2011
Posts: 65
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Quote:
oh blimey, just noticed that liver isn't on your list.........that was a weekly meal when I was a lad
My local supermarkets don't sell it at all and I don't have a butcher within walking distance..........so I don't know if butchers sell it now or not that's really gone out of fashion ! |
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#25 |
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Forum Member
Join Date: May 2008
Location: Reading, UK
Posts: 23,357
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Liver and bacon casseroles are one of the staples on the Wiltshire Farm Foods catalogues...
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