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Oh Gins double yuck!
It's true what they say "One man's meat is another man's poison"

Tripe of any kind YUCK

Ox tongue YUCK

Marmite nuts YUCK

I remember my Dad buying sheeps heads (my poor Mum had to cook them) he fed them to the dogs still had eyes in. I couldn't look at them and the smell was awful

My best mate is British Jamaican, the things they ate at home :-0

She once brought a pigs heads into junior school and another time a brain....arghhh

She used to eat 'brains on toast' :-0 :-0 :-0 :-0 :-0 :-0 :-0 :-0

Sylvia I'm not telling her :-) (M-I-L) I just googled it seems that the pink salmon are lower in calories and fat than the red.

Do I guess correctly that you like salmon :-D

Must try some of the ones you mentioned if I can find them locally :-)

I( bought another pack today Gins...... :-D


My OH loves tripe and onions ......... shame really 'cos there is no way I am cooking it for him anymore (I think I cooked it once...yak).

He tells the tale of how nothing was ever wasted food wise. Seems as though his mother once brought a pig's head home and cooked it in the copper boiler :-S

And yes, trotters, brains and all bits inbetween were devoured with relish.

When I first met OH, I was slightly taken aback by the fact that she used to make giblet soup on Christmas Eve.......it was a tradition apparently. Ponged awful it did.... :-(


I quite like some offals - kidneys, liver and I have had stuffed heart.

He also remember the milk man coming round with a horse and cart......good grief, it makes me realise how ol....er....anci......senior in years he is!! ;-)


Going out now......back later.....be good.... hahahahaha

CYNS..................................

I just opened a pack of Marmite Cashew nuts that I bought today, after your recommendation

Yeehaw........they are so yummy

I should save some for the others when they get here later, however, I do have some peanuts in the kitchen :-D

Aww.......thats so cute Dea <3

Dont think I'll bother though ;-)

Valantines day should be every day, Id forgot its coming up to be quite honest!

TRIPE.......how vile. It was never in our house when I was a child

Ginns - I thought you might like to do these for JB on Thursday ?? ;-) :-D

http://www.annathered.com/2010/09/29/how-to-make-a-heart-shaped-egg/

Dea Xxx

Jonesey, my grandad LOVED tripe and as a child, I learned that there were many different kinds!

I can't remember where they all came from or what the difference was but they were ALL horrible to me !

There was the white stuff with sort of bobbly bumps on it and there was some which was thicker, not quite as 'slippy' and quite a dark grey colour and there was some called 'honeycomb' tripe because it was just like a large honeycomb with big sort of pockets in it.............

He ate it raw with vinegar or cooked in several different ways.

There were also cow heels, pigs trotters, brawn, ox-tail and ox tongue - ALL things which I can well do without !!! ;-)

Dea Xxx

Getting back to the subject of food.

My father, a Yorkshireman, loved what I believe to be Northern delicacies, Tripe and Chitterlings. Personally speaking I thought them horrendous particularly when the Tripe was served up covered with what appeared to be steaming greenish slime (Onions). The mere sight of it turned my stomach but he used to tuck into it with gusto. "You don't know what you are missing son" he would say.

I have tried all types of food prepared in many different ways. I have tried never to "Eat with my eyes" but when it came to Tripe and Onions I drew the line. He never convinced me to sample it as I resolutely refused to ever even taste it. :-0

I recall that in parts of the North there were shops whose specific stock in trade was Tripe and other animal "Bits" such as cow heels ect. We however lived in the Midlands and I remember that my mother bought her supply from a tiny little "Cook Shop" tucked away in a back street. I don't know but I suspect that its proprietor may possibly have been a Northerner who had moved south on an evangelical mission to convert the culinary tastes of the Black Country folk. ;-)

From the excitement caused by the recent release of the Manchester Parish records it's obvious that amongst our happy band we have several members whose family roots were in the North. Do any of you remember those Cow Product shops? Did any of you sample their wares? If so what did you think of them?

Good morning all :-)

Well, you were correct then Cynthia - half a crown would be 12 1/2 p ;-)

Sylvia - I haven't seen those new Manchester records yet - I must go and have a look because almost all of mine are from the Salford, Pendleton, Eccles areas - 'almost' part of Manchester! - would they be covered?

I will have a look later..........

In the meantime, I quite fancy some bacon, sausage patties, grilled mushrooms and tomatoes.

Thank you Sylvs <3

Dea Xxx

Thank you for breakfast Sylvs......porridge please.... :-D


No wonder Sunday tea was a 'treat' if my mum was buying red salmon!! My dad's wages were pretty abysmal so they were really pushing the boat out....... :-D



Glad you enjoyed the film Gins.....we'll probably wait until it comes out elsewhere.


You're really lucky with those Manchester records Sylvs.......my lot are all Southerners....but at least quite a lot of those are online so I can't complain.


Dea - I meant half a crown ;-)


Have some printing to do this morning. We have baptisms on Sunday and, each family has a reserved pew. We put reserved 'welcome' cards with the child's name on them out for each one. That's one of my jobs..... :-D


Tonight I'm at a meeting about our youth work. I don't actually have much involvement in that but I am the person who makes sure we are 'child friendly'.

Tis all go .... :-D :-D

Sylvs

Do you think they will ever be able to put the West Riding records online?

Gins

there are both Lancashire AND Manchester (including some in the area around M/C) records on there now.

I've been lucky with the West Yorkshire records as well.

I cant resist your porridge Sylvs, thank you <3

Ive seen the Lancashire records, I dont have anyone from the Red Rose side on the Pennines :-( Glad you have lots to look at, you lucky thing

Breakfast is ready



porridge ..................... cream, Golden syrup, dates, brown sugar, etc over there >>>>>>>>>>>>>

selection of cold cereals


fresh fruit


Full English

mushroom and asparagus or bacon and tomato omelette

cheesy potato bake with eggs, sausage and bacon


In the warmers ..................... bacon, ham, boiled eggs, sausage patties, grilled tomatoes, grilled mushrooms, baked beans, fried bread

Toast (selection of breads)
croissants
barm cakes
hot cinnamon rolls


selection of jams and jellies (even marmite!)





enjoy
xx



s
xx

Good morning Gins


and everyone



I've been immersed in the new Manchester Records on ancestry


I'm finding lots of good things :-D :-D



s
xx

Mornin all~~~~~

I missed all the fishy tales last night, JB whisked me off the cinema to see Lincoln

Good film, it has inspired me to go and find some historical books on Lincoln and the 13th amendment. They did get it wrong in the film though when voting in The House

....they depicted that Connecticut were against voting for the amendment, where in fact, they were for it!

Daniel Day Lewis......what an actor, he was amazing, defo an Oscar on the way and Sally Field was pretty darn good too.

Got home late, had spag hoops on toast, a cuppa and went straight to bed.....pooped!

We also used to have tinned salmon sandwiches or salad, followed by fruit salad or peaches, and Carnation, when anyone came to tea.

Linda


hate to tell you, but your m-i-l is correct!



Red salmon is THE best, especially Pacific sockeye salmon

That applies whether it is the tinned variety or fresh.


We don't eat anything else.


It has nothing to do with the size of the fish ...... in fact pinks are the smallest of the Pacific varieties ................ but everything to do with flavour.

Sockeye is the most sought-after salmon species due to its rich flavour and firm, deep red flesh.

Chinook is the largest of the Pacific salmon varieties ........... it grows to about 120 lb (55 kg), and has richly flavoured, firm flesh ranging from ivory white to deep red in colour.

Pinks get to about 5 lbs, and have a delicate flavour and light flesh colour




I will not touch farmed salmon ......... which are usually Atlantic salmon ............. they have a taste, a feel, and a flavour that I do not like.