The really low-end restaurant thread
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I’m fed up with the nonsense around food. That somehow British food is inferior to that which is consumed on the continent.
Bedfordshire Clanger (suet crust dumpling) with a slice of Battenberg to finish. Yes. Please don’t forget we single handily won multiple wars eating starch in this country.
Most of you foreigners wouldn’t have any of the benefits of the industrial revolution if it wasn’t for foods like bacon (discovered by Sir Francis Drake while he was ransacking Kenya)
Plates of meat.
Did anyone ever just eat a plate of meat? Savages if they did.
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It was only whence we placed the first rasher into two slices of medium sliced white bread, the tribesmen realised two things - You could eat it and it was tasty.
There’s a terrific liver place in Corfu.
It’s called Veccios and it is absolutely sensational.
The Lebanese and that area - they know how to do chicken liver well.
Apart from that, and the odd steak and kidney pie, I can take it or leave it.
seanc80 I use liver as an ingredient for Spag Bol. Only a bit like - mushed up for an umami background flavour.
Problem is you can only buy it in giant packs, so end up given the rest of it to the cat.
Dutchy should be along to do the old “I called my local Turkish restaurant the other day to see if they deliver. They do, they also said they did lamb, chicken…” joke soon.
Smallman1 It’s a strong gag to be fair
Fuck off, Ed - I’m better than that.
If someone mentioned chickpeas or lentils however…
mono-stereo
That’s a good Idea. I usually put 50/50 beef & pork mince in mine. Some chefs put a jar of anchovies in a spag bol.
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Dubman Yup, I tend to do 60/40 beef to pork. I’ve tried all sorts over the years but I think I have it nailed now.
The breakthrough tip I got is to throw in the rind off a block of Parmesan at the Soffritto stage. You need to do it early as it takes ages to break down. Try it and then thank me for powering up your spag Bol.
Agree with the 60/40 beef to pork mix, get yourself down the butchers and get it done properly.
Tablespoon of Marmite in your chilli con carne or veg version is a winner as well.
Me too. I brown a few chicken livers to go in with some beef mince, veal mince, pork mince and some pancetta. Once they’re well caramelised, mash them down into the other meats. They don’t give a liver taste to the finished ragu, but just give it this real depth of flavour that I’ve not been able to replicate any other way.