[Food] Food you love that most people would turn their noses up at nowadays?

[clapham_gull]

Definitely like to hear this please CG, not least because you’ve mentioned Frazzles!

It's something very simple based on my observations of Michelin star chefs on the telly using pancakes in Beef Wellington.

The beef is wrapped in pancakes before being wrapped in pastry. This help absorbs excess moisture that can ruin the pastry.

Using the same "moisture avoidance" approach to sausage rolls.

1) Roll the sausage log liberally in fresh breadcrumbs. No need for egg, they will stick. But you must use fresh.

2) Paint the inside of the pastry with a very thin layer of Colemans. This will act as breadcrumb glue because your sausage log is now "non stick".

3) Lay log on pastry and roll up as normal.

You have now created a barrier that will suck up most of the excess fat and moisture from the sausage meat, but like a Beef Wellington.

You will still get some leakage, but overall a far less greasy finish.

When I make sausage rolls I always add a bit dollop of the "holy trinity" to the meat mix > Ketchup, Mustard and HP Sauce.

Nutmeg is also compulsory.

However to counteract the extra moisture, I add a handful of breadcrumbs mixed with either crushed Frazzles or whatever other synthetic bacon hit is to hand.

I used to also mix it up with some added lean pork mince for texture and a couple of bags of crushed pork scratchings.

 

[Herr Tubthumper]

Mmm Smash/instant mash, I remember many years ago being hung over and with nothing much in the cupboards made a large bowl of the stuff topped wit baked beans and grated Red Leicester, really hit the spot that.


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For many years, a regular student meal of mine was to get a pint pot, full it with mash, frozen peas and gravy granules, add boiling water and stir. Cheap, quick and tasty and sustained me for a good four years or so.

 

[The Clamp]

For many years, a regular student meal of mine was to get a pint pot, full it with mash, frozen peas and gravy granules, add boiling water and stir. Cheap, quick and tasty and sustained me for a good four years or so.

No wonder you enjoy fine dining these days

Though to be fair, that’s not a bad student meal.

 

[Herr Tubthumper]

No wonder you enjoy fine dining these days

Though to be fair, that’s not a bad student meal.

Ha ha. I have certainly served my low-grade apprenticeship when it comes to food.

 

[The Clamp]

One of my “minimum wage”’meals while working at HMV in the early 00’s was a cheap pie, usually mince and onion, in a bowl, covered in baked beans and cooked in the microwave. All smooshed into a beany, mincey mash that had very little nutritional value but was stodgy enough to fill the belly. Total cost approx 75p

Then I discovered Lidl’s lasagne tray. Makes about 4 meals, bang in the oven and eat for the next four days. Cost about £2 and was rather tasty.

 

[Jesus Gul]

Birds Ice Magic

http://www.childofthe1980s.com/2009/03/18/birds-ice-magic/

 

[Weststander]

I heard a stat a while back that, going back millennia, communities in the UK got about 80% of their protein from oysters,
Oysters would feature in my last supper, [MENTION=21158]Weststander[/MENTION] might like to know that a frangipane type desert would also be there.

The Roman influence ..... almonds?

Apart from that, what have they ever done for us?

 

[thedonkeycentrehalf]

Fray Bentos Mince Beef and Onion Pie from a tin.

I also remember making Junket at school but not something you see these days. Seems like a was a cross between custard and blancmange.

 

[MJsGhost]

Fray Bentos Mince Beef and Onion Pie from a tin.

I also remember making Junket at school but not something you see these days. Seems like a was a cross between custard and blancmange.

I had never heard of junket until a chef I worked with referred to his old chap as "the blue-veined junket pumper".

The sheltered 15yo kitchen porter I was found it hilarious (I'm not sure I've really matured in that sense either )

 

[BNthree]

Mmm Smash/instant mash, I remember many years ago being hung over and with nothing much in the cupboards made a large bowl of the stuff topped wit baked beans and grated Red Leicester, really hit the spot that.

Back last millennium before vegetarianism really got popular one of the few soya products you could get in supermarkets was Sosmix. Dried flavoured soya chunks. I'd mix some Sosmix and Smash and pour boiling water over for a poorman's veggie cottage pie. I wasn't even a vegetarian, just lazy!

 

[portlock seagull]

It's something very simple based on my observations of Michelin star chefs on the telly using pancakes in Beef Wellington.

The beef is wrapped in pancakes before being wrapped in pastry. This help absorbs excess moisture that can ruin the pastry.

Using the same "moisture avoidance" approach to sausage rolls.

1) Roll the sausage log liberally in fresh breadcrumbs. No need for egg, they will stick. But you must use fresh.

2) Paint the inside of the pastry with a very thin layer of Colemans. This will act as breadcrumb glue because your sausage log is now "non stick".

3) Lay log on pastry and roll up as normal.

You have now created a barrier that will suck up most of the excess fat and moisture from the sausage meat, but like a Beef Wellington.

You will still get some leakage, but overall a far less greasy finish.

When I make sausage rolls I always add a bit dollop of the "holy trinity" to the meat mix > Ketchup, Mustard and HP Sauce.

Nutmeg is also compulsory.

However to counteract the extra moisture, I add a handful of breadcrumbs mixed with either crushed Frazzles or whatever other synthetic bacon hit is to hand.

I used to also mix it up with some added lean pork mince for texture and a couple of bags of crushed pork scratchings.

Cheers CG, going to try that sometime.

Another too tip if stuck in wilderness and cannot get fire started is….Doritos! Excellent fire starters, burn for ages too.

 

[Bakero]

It's something very simple based on my observations of Michelin star chefs on the telly using pancakes in Beef Wellington.

The beef is wrapped in pancakes before being wrapped in pastry. This help absorbs excess moisture that can ruin the pastry.

Using the same "moisture avoidance" approach to sausage rolls.

1) Roll the sausage log liberally in fresh breadcrumbs. No need for egg, they will stick. But you must use fresh.

2) Paint the inside of the pastry with a very thin layer of Colemans. This will act as breadcrumb glue because your sausage log is now "non stick".

3) Lay log on pastry and roll up as normal.

You have now created a barrier that will suck up most of the excess fat and moisture from the sausage meat, but like a Beef Wellington.

You will still get some leakage, but overall a far less greasy finish.

When I make sausage rolls I always add a bit dollop of the "holy trinity" to the meat mix > Ketchup, Mustard and HP Sauce.

Nutmeg is also compulsory.

However to counteract the extra moisture, I add a handful of breadcrumbs mixed with either crushed Frazzles or whatever other synthetic bacon hit is to hand.

I used to also mix it up with some added lean pork mince for texture and a couple of bags of crushed pork scratchings.

I think I've heard you mention that before. The addition of synthetic bacon reminds me of this:

(Ignore the photo, obviously)

 

[jcdenton08]

McDonalds

 

[monty uk]

I heard a stat a while back that, going back millennia, communities in the UK got about 80% of their protein from oysters,
Oysters would feature in my last supper, [MENTION=21158]Weststander[/MENTION] might like to know that a frangipane type desert would also be there.

Wow. I'd never thought of that.

Oysters are now on my last supper menu too.

I loved them but suddenly developed a violent allergy and can no longer eat them. But as a last supper - as long as there's not too much delay - they would be fine.

Thanks. You've just brightened my day. I think.

 

[Eric Youngs Contact Lens]

Pilchards, tinned Pilchards... mentioned by Icy I think
Oh, and tinned meat balls (Campbells i think...) - loved these as a student, but not had them since.. looked like dog-food before heating them up!!!!

 

[middletoenail]

I love spice and Sichuan dishes are an absolute favourite, especially when it's bloody cold. Here's a couple of 'nasty' dishes I had in China the other week. Pigs brains are top bins though!

 

[Chicken Run]

For many years, a regular student meal of mine was to get a pint pot, full it with mash, frozen peas and gravy granules, add boiling water and stir. Cheap, quick and tasty and sustained me for a good four years or so.

I might just give that a go, although swap the gravy with bread sauce [emoji6]


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[DavidRyder]

Semolina, used to love that as a kid, haven't had it in decades

 

[DavidRyder]

I love spice and Sichuan dishes are an absolute favourite, especially when it's bloody cold. Here's a couple of 'nasty' dishes I had in China the other week. Pigs brains are top bins though!

I'm intrigued - the pig brains - what do they taste like, and texture - always imagine it's like eating a soft cauliflower...

 

[fly high]

Fray Bentos cook in the tin meat pies, puff pastry always looked better on tin than in reality after it was cooked.