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Post by Deleted on Feb 2, 2018 11:16:20 GMT
What's your favourite 'foreign' food? Given the modern diversity of food available these days is there any "foreign food" left to tempt our tastebuds I suppose from the choices that have emerged over the years mine would be spaghetti bolognese or beef curry |
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Post by ARENA on Feb 2, 2018 13:37:24 GMT
Indian samosas are a favourite of mine.
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Post by Deleted on Feb 2, 2018 17:15:43 GMT
Indian samosas are a favourite of mine. We had a meal in a Bulgarian restaurant in Benidorm. There was a young chef, a very attractive waitress with magnificent eyes (we assumed the chef's wife), and an older woman who we assumed was mother
They did not speak any English and we did not speak any Bulgarian but we managed to tell them just to choose for us. No idea what we ate but it was all delicious, all served with a lemony sort of sorbet between the courses
We went back the following year but they had closed
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Post by norty on Feb 2, 2018 18:11:26 GMT
I love a properly made sweet and sour with a bowl of Chao fan (Chinese fried rice) , it’s been a favourite since I was a little girl living in HongKong.
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Post by rondetto on Feb 2, 2018 18:11:34 GMT
My wife will try anything when we are abroad, I'm not very adventurous with food, though I don#t mind a home made Spaghetti Bolognese.
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Post by anybody on Feb 3, 2018 8:11:22 GMT
I love a properly made sweet and sour with a bowl of Chao fan (Chinese fried rice) , it’s been a favourite since I was a little girl living in HongKong. Is that very different from what is served in UK Chinese restaurants, N? |
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Post by norty on Feb 3, 2018 13:35:03 GMT
The veggies in it are slightly different which makes the taste and texture a bit different. I think the sweet and sour here is sweeter and has more gloop.
I make my own every now and then so I try for the flavour I remember and it’s not too bad if I say so myself 😀.
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Post by goldelox on Feb 15, 2018 8:31:15 GMT
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Post by Deleted on Feb 15, 2018 9:02:22 GMT
Me too and maple syrup ones |
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Post by rondetto on Feb 15, 2018 16:46:35 GMT
You Cannae beat plenty of lemon and sugar for a real treat.
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Post by rondetto on Feb 15, 2018 16:49:34 GMT
My local butcher this morning where I bought some pork, I noticed he had tripe and brawn there. I asked him if there was much call for those these days. He said it is the more mature people who still enjoy tripe. I do have brawn myself now and then. I enjoy it with chips and plenty of salt and vinegar.
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Post by aubrey on Feb 15, 2018 19:23:26 GMT
My local butcher this morning where I bought some pork, I noticed he had tripe and brawn there. I asked him if there was much call for those these days. He said it is the more mature people who still enjoy tripe. I do have brawn myself now and then. I enjoy it with chips and plenty of salt and vinegar. From John Aubrey's "Minutes of Lives" (also known as "Aubrey's Brief Lives"): |
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Post by Deleted on Feb 16, 2018 6:49:25 GMT
My local butcher this morning where I bought some pork, I noticed he had tripe and brawn there. I asked him if there was much call for those these days. He said it is the more mature people who still enjoy tripe. I do have brawn myself now and then. I enjoy it with chips and plenty of salt and vinegar. From John Aubrey's "Minutes of Lives" (also known as "Aubrey's Brief Lives"): OMG That is truly disgusting, how could they? |
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Post by Deleted on Feb 16, 2018 8:52:33 GMT
Have you ever tasted brawn?
I believe they make it by boiling a complete pigs head ands allowing the resulting stuff to set in it's own jelly
A neighbour used to make it, they killed a pig every year, and everything was used
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Post by Deleted on Feb 16, 2018 9:51:17 GMT
I have actually made brawn....once. In the days when we had our first freezer, quite a large chest type, we went to a local pig farm to buy meat in bulk to freeze. We regularly bought Half a pig, butchered and already bagged up.
You were offered the pigs head for making brawn and they gave you a small bag of mixed spices to add to the mix. It involved boiling the head for quite a long time and then picking off all the usable meat and putting it in a mould to which you added the strained and reduced stock. I finished up with about half a teacupful of meat that I considered usable . The whole fiddly process took hours so I didn't do it again.
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