Welcome home! Please contact
lincoln@icrontic.com if you have any difficulty logging in or using the site.
New registrations must be manually approved which may take several days.
Can't log in? Try clearing your browser's cookies.
Post Images Of Food You've Eaten
Comments
Poached calves' brains.....
@ThailandTom, heart is actually extraordinarily nutritious. it's about as 100% protein as you can get.
The British have become far too fastidious about their food, and have been put off from eating offal by food snobbery and Mad cow disease....
But much of British cuisine was based on offal.... tripe and onions, stuffed hearts in Barley stew, ox tongue, oxtail stew, chitterlings, pork scratchings, devilled kidneys and of course, perfect giblets for the best gravy you could have, with chicken or turkey.
Having lived in France for 6 years, i became re-accustomed to eating gesiers (chicken gizzards), andouillette (a type of sausage made with pork innards) and all manner of foods many would unfortunately turn their noses up at....
I no longer eat meat for a number of reasons - but I still miss it.
A good friend introduced me to the delights of liver sausage and marmalade - the combination of sweet and sour making it reasonably palatable....
Monday was porridge - the attractive grey colour blending well with the pale sickly institution-green walls. fortunately I rarely ate this stuff as normally, being a mere weekly boarder, i was en route to boarding school on monday mornings....
Tuesday was kippers.... only distinguishable from the porridge in taste and texture, as the colour was frighteningly similar....
Wednesday was cereal and toast. the toast was, by the time we reached it, cold, tough and useable as a replacement sole on a shoe, thus saving on leather...
Thursday was hard boiled eggs, which if you shelled them carefully, doubled beautifully as solid-rubber super-balls you could bounce round the room for hours, on a single throw... once you managed to wrestle a knife through one, you were faced with an egg-white that doubled as a pencil rubber, and an pale yellow powdery and utterly tasteless egg-yolk, with a dark grey ring around it. They were scaldingly hot, they'd scorch the skin off your fingers when you picked them up....
Aaaah, those were the days!
It just has to be...lol
Trust me, when you're convent-educated, anything - and everything - is possible.
Going to make these tomorrow for breakfast.