What was the last thing you ate?

[bigcanada813]

turkey, stuffing, mashed potatoes, green bean casserole, corn pudding, sour-cream salad(marshmallows, pineapple chunks, orange wedges, sour cream), and pumpkin pie. It's a good thing Thanksgiving only comes around once a year.

 

[RedCarousel]

turkey, stuffing, mashed potatoes, green bean casserole, corn pudding, sour-cream salad(marshmallows, pineapple chunks, orange wedges, sour cream), and pumpkin pie. It's a good thing Thanksgiving only comes around once a year.

Yum! I just had sandwich for breakfast, and haven't eaten anything so far.

 

[BritinBritain]

My all time favourite lunch

Roast beef, roast potato's (nice and crispy), baby new potato's (fresh from the garden), runner beans (fresh from the garden), pea's (fresh from the garden), cauliflower, Yorkshire pudding then the whole lot covered in beef gravy.

When I was a boy I use to go with my grandad to a cafe where they served beef dripping on toast, with a mug of tea. I can still taste it today.

 

[84RFK]

I sounds OK to me.

Unfortunately the only way you can get herrings here is smoked, and they are damned expensive (I like them too). I learned to like them when I worked for A/S Mosvold Shipping, many years ago

I like all of the ingredients, I'll have to try it if I get the chance.

Smoked, as kippers then?
We have a wasvariety of different herring recipes here, and a few more turns up in the shops as Christmas is closing in, todays treat was herring in mustard.

Sad thing that there's no way I can send you any of these specialities, as I learned the Australian Customs isn't far behind the Grenztruppen Der DDR when it comes to border control.

As you were sailing with Mosvold I suppose it was herring, but no Aquavite served?
Their headquarter was located in our "Bible belt" so alcoholic beverages was scarce.
Interesting though, the company name still exists, but only as an investment buisness, the remains of the shipping went to Fredriksen who's still big on the tanker trade.

 

[bigcanada813]

Homemade chili con carne with a fresh loaf of french bread.

 

[senojekips]

Smoked, as kippers then?
We have a wasvariety of different herring recipes here, and a few more turns up in the shops as Christmas is closing in, todays treat was herring in mustard.

Sad thing that there's no way I can send you any of these specialities, as I learned the Australian Customs isn't far behind the Grenztruppen Der DDR when it comes to border control.

As you were sailing with Mosvold I suppose it was herring, but no Aquavite served?
Their headquarter was located in our "Bible belt" so alcoholic beverages was scarce.
Interesting though, the company name still exists, but only as an investment buisness, the remains of the shipping went to Fredriksen who's still big on the tanker trade.

Kippers are great, but I only like them cold. I like any fish at all, and we had it regularly onboard, Salt herrings for breakfast every Monday, Rollmops for tea on Tuesdays, Fried or grilled fish on Wednesday and shell fish on Saturday nights. There was one fish we used to have grilled that I really miss, I don't remember what it was called, but it is quite a large fish (50-80cms maybe longer) which is very popular with those who fish through the ice. The Kokke would just roll it in a mixture of salt , pepper and flour and grill it with tomato and onion on top, served with boiled potatoes and sour cream,.... I'm drooling just thinking about it.

Mosvolds were based in Kristiansand (S), I had no knowledge of it being the Bible belt, and there was certainly no evidence of it on board, with several very heavy drinkers. According to several other crew members, they were reputedly pretty tough to work for, in comparison with other Norwegian companies, providing very few creature comforts, but it never seemed to worry us and we all worked hard and had a good time after hours.

 

[BritinBritain]

A Pizza, and didn't enjoy it at all.

How many people here like bubble and squeak? How many people here know what it is?

 

[senojekips]

A Pizza, and didn't enjoy it at all.

How many people here like bubble and squeak? How many people here know what it is?

A breakfast favourite of my Father, but not of his son.

 

[mmarsh]

A Pizza, and didn't enjoy it at all.

How many people here like bubble and squeak? How many people here know what it is?

I confess...I looked it up. Refried Sunday night leftovers? Think Ill pass too.


A Toulouse style Sausage with Fries, Salad, Rice pudding.

 

[BritinBritain]

I confess...I looked it up. Now I know why the French turn their nose up at English Cuisine. :-D.

And that is a country that eats horse meat

Oh and a Toulouse style Sausage with Fries, Salad, Rice pudding.

All mixed together???? Pass me a bucket QUICK!!!

A breakfast favourite of my Father, but not of his son.

I'd have thought that as your family originally came from the UK, bubble and squeak would be right up your street. lol

 

[bigcanada813]

A pot of coffee and some homemade french toast.

 

[mmarsh]

And that is a country that eats horse meat



All mixed together???? Pass me a bucket QUICK!!!



I'd have thought that as your family originally came from the UK, bubble and squeak would be right up your street. lol

1. What are you complaining about? Horse is good eatin! Joking aside, To be accurate: yes it exists, but it isn't exactly common. Most French people have the same opinion of horsemeat as you do. And you can buy horsemeat in many other places as well, I have even seen it in the USA. Besides people have been eating horse for centuries, it was the primary staple food of the Mongol Empire. Its really not that unusual, its just gone out of fashion.

2. Fast Food!

3. I am going to invoke the "Welsh loophole" (my family is Welsh..a very long time ago) on that one! From what I read Bubble and Squeak is English!

 

[BritinBritain]

1. What are you complaining about? Horse is good eatin! Joking aside, To be accurate: yes it exists, but it isn't exactly common. Most French people have the same opinion of horsemeat as you do. And you can buy horsemeat in many other places as well, I have even seen it in the USA. Besides people have been eating horse for centuries, it was the primary staple food of the Mongol Empire. Its really not that unusual, its just gone out of fashion.

2. Fast Food!

3. I am going to invoke the "Welsh loophole" (my family is Welsh..a very long time ago) on that one! From what I read Bubble and Squeak is English!

Last time I was in Paris many moons ago with the missus, I ordered a steak at a Bistro and was definitely served horse meat. Yuck.

Bubble and Squeak was a common WW2 dish to help with the strict rationing in place at the time. However, Bubble and Squeak can be made using fresh ingredients, and in all honesty isn't that bad with a fried egg or two on top served with slices of fresh crusty bread and a huge mug of tea.

Another of my favourites is "Toad in the hole"

 

[mmarsh]

Last time I was in Paris many moons ago with the missus, I ordered a steak at a Bistro and was definitely served horse meat. Yuck.

Bubble and Squeak was a common WW2 dish to help with the strict rationing in place at the time. However, Bubble and Squeak can be made using fresh ingredients, and in all honesty isn't that bad with a fried egg or two on top served with slices of fresh crusty bread and a huge mug of tea.

Another of my favourites is "Toad in the hole"

1. You must have really lucked out, because 13 years here I have been here I have practically never seen it. As I said, most French people wont touch it. Its mostly out in the country as people in Paris especially find it "peasant" food i.e Food that you eat when you are starving to death. Do you recall what it said on the menu? You don't normally find it in bistros (though its not impossible). There are a couple of recipes in France like "steak de cheval" that are misleading because although it says "cheval" its actually a steak (with an egg on the top).

I don't doubt you, but I am very surprised. But as I said its not a staple food. You'll find escargot and foie de gras much more often than horse.

2. My real issue is not that's it bad, its just doesn't wet my breakfast appetite. I mean Sunday night leftovers...for breakfast? Its certainly not going to tempt me off more traditional Uk breakfast of bacon, scrambled eggs and English muffin...with a glass of champagne.

But I was teasing you (just to be clear) in my above post, I meant no offense. What people say here about British (and American) cuisine is that its less refined than French or Italian. And to be fair there is truth in that.

That's not to say its bad, quite the contrary there is some excellent recipes in the UK and USA, but its not as "artistic" its terms of how it looks as say other areas of the world. French people take their plate very seriously, and for food to be considered good the presentation is as important as the taste. I think the difference is that in French (and Italian) culture view cooking as an art form which is why they tend to be alittle snobby when it comes to other cooking. We Americans just like to eat, preferably in quantity which is why we are alittle rounder.

Toad in the hole is grand, but since we are all about sausages I'll see your "toad in the hole" and raise you a nice "bangers and mash" with a Cumberland Sausage. My personal favorite.

 

[84RFK]

Kippers are great, but I only like them cold. I like any fish at all, and we had it regularly onboard, Salt herrings for breakfast every Monday, Rollmops for tea on Tuesdays, Fried or grilled fish on Wednesday and shell fish on Saturday nights. There was one fish we used to have grilled that I really miss, I don't remember what it was called, but it is quite a large fish (50-80cms maybe longer) which is very popular with those who fish through the ice. The Kokke would just roll it in a mixture of salt , pepper and flour and grill it with tomato and onion on top, served with boiled potatoes and sour cream,.... I'm drooling just thinking about it.

Mosvolds were based in Kristiansand (S), I had no knowledge of it being the Bible belt, and there was certainly no evidence of it on board, with several very heavy drinkers. According to several other crew members, they were reputedly pretty tough to work for, in comparison with other Norwegian companies, providing very few creature comforts, but it never seemed to worry us and we all worked hard and had a good time after hours.

I prefer herring served cold too, it's the way I'm used too.
As for such a large fish....and often caught by ice-fishers...could it be pike?
Our sweetwater trout is ususaly smaller than that.

I guess there was a constant argue among the sailors which company was the most greedy and toughest employer, there are numerous story's around, but still they all sum it up with "A nice time" in the end.

Ah, just finished a plate of chili con carne of my own improvised recipe.

 

[VDKMS]

I don't care where a recipe comes from as long as it tastes good (to me).
I like Jambalya and Chili Con Carne, but also carrots a la Lyonaise ( I'm gonna eat that right now) and Cassoulet (we do not cook it like the original but the ingredients are more or less the same). I also like Chinese food. Horse meat is in Belgium available at every butcher shop and I like that too (smoked or steak). Here in Spain I must have Paella of course or Arroz a la horno or fideua. But nothing beats a good old fashioned Belgian recipe : French fries with beef stew (I wonder why they call it French fries) from a Belgian "frietkot". We owned one before we moved to Spain.

 

[84RFK]

I don't care where a recipe comes from as long as it tastes good (to me).
I like Jambalya and Chili Con Carne, but also carrots a la Lyonaise ( I'm gonna eat that right now) and Cassoulet (we do not cook it like the original but the ingredients are more or less the same). I also like Chinese food. Horse meat is in Belgium available at every butcher shop and I like that too (smoked or steak). Here in Spain I must have Paella of course or Arroz a la horno or fideua. But nothing beats a good old fashioned Belgian recipe : French fries with beef stew (I wonder why they call it French fries) from a Belgian "frietkot". We owned one before we moved to Spain.

The French Fries thing is actually based on a French misspelling of the original name.
In France they are talking about Pommes Frites, while the recipe (if we can call it a recipe at all) originated in one of the smaller German states under the Holy Roman German empire and was named after Archduke Fritz II of Pommern (Pommerania).

Story goes like this, appearantly Frankish troops besieged the Medower Castle where Archduke Fritz II was holed up and trying to fend off the "froggys" with whatever means he could scrape together with his dwindling supplies.
One of the prefered ways to fend off an enemy knocking on your main-gate (with a battering ram) was to pour a shower of boiling oil on their heads, but the shortage of firewod lead the economicly minded Archduke Fritz (II) to make sure the potatoes for his supper was boiled in the oil at the same time.
As the Frankish troops went more or less frantic in their effort it became quite obvious that boiling the potatoes "round" wasn't a wise move, so the potatoes was peeled and cut into strips that was easier boiled.

And voila, a new dish was borne!

Oh, and the reason why the French claimed the discovery of "Pommes Fritz" was simply due to the fact that the Frankish was on the verge of breaking through the gates, so the Pommerian troops saw no other solution than to pour the boiling oil over the crown of the wall, with potatoes and all.

So poor Fritz II of Pommern had to go to bed hungry that night.

 

[senojekips]

I prefer herring served cold too, it's the way I'm used too.
As for such a large fish....and often caught by ice-fishers...could it be pike?
Our sweetwater trout is ususaly smaller than that.

The name was one that is unfamiliar to me, but it may have been a local name for a type that I know by a different name. Here in South Australia we have many local names for our fish which has caused so much trouble in the past when they have been exported to other states that the government has insisted that all fish for export or sale must be shown by their proper names. What were once called "Tommy Ruffs" are now Australian Herring, not related to the Herring found in the northern hemisphere.

I guess there was a constant argue among the sailors which company was the most greedy and toughest employer, there are numerous story's around, but still they all sum it up with "A nice time" in the end.

We made our own fun. I thought the company was OK as it was at least as good as Australian ships I had worked on and the wages were almost double, it's all relative I guess.

Ah, just finished a plate of chili con carne of my own improvised recipe.

My digestive system no longer likes spicy meals, even though I'd love to have them. I'd have indigestion all night if I ate Chilli the way i once did.... Sad.

 

[senojekips]

Last time I was in Paris many moons ago with the missus, I ordered a steak at a Bistro and was definitely served horse meat. Yuck.

We have a Horse abattoir about 30 miles north of us where they slaughter wild horses for the European market. One of the workers there gave me some steak to try when I once delivered several horses there.

It looked beautiful, a deep red meat with almost no marbling, so being low in fat I fried a steak in a little fat to try it. I must admit that the smell was different and it looked awful when cooked, it was grey rather than a nice brown, the flavour was certainly not to my taste, but I suppose like so many things it is an acquired taste.

The cat got the rest.

 

[BritinBritain]

1. You must have really lucked out, because 13 years here I have been here I have practically never seen it. As I said, most French people wont touch it. Its mostly out in the country as people in Paris especially find it "peasant" food i.e Food that you eat when you are starving to death. Do you recall what it said on the menu?

Good lor this was over 35 years ago, I have no idea what it said on the menu, although if I remember correctly it was the brother in law who ordered for me, as my French is very limited. The waiter couldn't speak English (or refused to) and when I tried German he didn't seem too pleased.

But I was teasing you (just to be clear) in my above post,

No offence taken

. We Americans just like to eat, preferably in quantity which is why we are alittle rounder.

Me too, I just love a huge burger with fries, or steak and kidney pudding.

. Toad in the hole is grand, but since we are all about sausages I'll see your "toad in the hole" and raise you a nice "bangers and mash" with a Cumberland Sausage. My personal favorite.

Bangers and mash must include fried onions with the obligatory four slices of fresh crusty bread with lashings of butter washed down with a mug of tea.