Toad in the Hole

Post by JD » Mon Feb 23, 2009 2:33 pm

Calves or Lambs Testicles are NOT known as Sweetbread, although in some culinary articles you will find them referred to as Sweetmeat.

sargeant · Post by **sargeant** » Mon Feb 23, 2009 3:56 pm

Well there you are then I live and learn

Mind you i have never tried either as i say to close for comfort

Post by **redzonerocker** » Mon Feb 23, 2009 4:24 pm

i always thought sweetbreads were the animals 'nuts' too

the culinary name though (after googling!) is sweetmeat

onto another particular meat product that is unusual & obviously an acquired taste, chitterlings.
always remember as a kid, my gran & aged auntie detouring to the pork butchers on the way home to get their supply.
is it still a popular food source??

not being a keen meat eater, the thought of sweetmeat & chitterlings makes me feel slightly nauseous

http://en.wikibooks.org/wiki/Cookbook:Sweetmeat

http://en.wikipedia.org/wiki/Chitterlings

Spitfire · Post by **Spitfire** » Mon Feb 23, 2009 4:30 pm

While we're on the subject of "British delicacies", I always remember my grandfather cooking stewed tripe when I was about 5-6 years old, never forgot the vile smell.

Grandfather

Post by **Sabai Jai** » Mon Feb 23, 2009 4:36 pm

Yes Spitfire!

I have never been able to abide Tripe - in any form! as you said the smell is awful.

Give me Black pudding, sweetbreads or tongue (that used to be popular in sandwicjhes) any day, but tripe is for the Hound.

Regards Sabai Jai

sargeant · Post by **sargeant** » Mon Feb 23, 2009 4:45 pm

OKey dokey this is not a statement but a question what is scouse i have always thougt tripe was involved and having been forced once to eat tripe and onions with vinigar it has not been even vaguely on my radar for that very reason

HH tripe for you equals strong bag found in the seat in front of you

Post by **STEVE G** » Mon Feb 23, 2009 4:46 pm

Yes, my father used to cook tripe in milk and the smell used to drive me out of the house.
On the subject of sweetmeats, that photo on the wikibooks link from Rzr entitled “Sweetmeat being prepared for satay in Jakarta” has made me regret how much satay I used to buy off the street when I lived there.

Post by JD » Mon Feb 23, 2009 4:50 pm

Well take a look at this spag bol. More of a 'Toad out the Hole'.

http://jamesspratt.org/blog/2007/10/28/placentophagy/

Any takers?

Post by **STEVE G** » Mon Feb 23, 2009 4:50 pm

sargeant wrote:OKey dokey this is not a statement but a question what is scouse i have always thougt tripe was involved and having been forced once to eat tripe and onions with vinigar it has not been even vaguely on my radar for that very reason

HH tripe for you equals strong bag found in the seat in front of you

I’d never heard of Scouse as a food, but I’ve found this on a websit:
http://www.information-britain.co.uk/fo ... %20Scouse/

Post by **BaaBaa.** » Mon Feb 23, 2009 5:02 pm

STEVE G wrote: I’d never heard of Scouse as a food, but I’ve found this on a websit:
http://www.information-britain.co.uk/fo ... %20Scouse/

They sell scouse pie at Anfield.

Post by **Khundon1975** » Mon Feb 23, 2009 5:10 pm

Brawn

Jellied pigs head. MMmmmm :troll:

http://uktv.co.uk/food/recipe/aid/534806

sargeant · Post by **sargeant** » Mon Feb 23, 2009 5:18 pm

Me and my sisters were virtually braught up on pigshead brawn at least one head a month and when done with the tongue it is excellent sliced with some colemans mustard between fresh bread and butter

does that make me a troll

Post by **Khundon1975** » Mon Feb 23, 2009 5:23 pm

sargeant wrote:Me and my sisters were virtually braught up on pigshead brawn at least one head a month and when done with the tongue it is excellent sliced with some colemans mustard between fresh bread and butter

does that make me a troll

Hi sargeant

No not a troll, if you liked Brawn.

For tongue my mum did "pressed Ox tongue" now that was nice with mustard.

Post by **hhfarang** » Mon Feb 23, 2009 5:54 pm

HH tripe for you equals strong bag found in the seat in front of you

Sarge,

Though I've personally never eaten it (knowingly), tripe is popular in America among certain minorities and in certain rural areas with all ethnicities. I understand that it is some form of sliced and cooked intestine or stomach....?!?

I am picky in that I tend to eat things that I recognize, but sometimes am fooled when the cook includes a disguised ingredient and sometimes the dish is delicious; in that case I would rather not know what is in it...

Post by **baron_wastelanduk** » Mon Feb 23, 2009 6:07 pm

round here they call brawn pork cheese - dunno why doesnt smell or taste cheesy quite disgusting really - but it does keep the locals happy
i had some tripe in harbour city in gerrard street 1st bit was ok second bit was like chewing an elastic band hmmm about as tasty too