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Post by trubble on Jan 16, 2009 21:07:57 GMT
I know what a proper Irish Stew should taste like too. If it's fairly horrible, you're eating the real thing. ;D
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Post by trubble on Jan 16, 2009 21:11:03 GMT
I wonder when mint jelly first appeared?
If you're eating lamb in the US you don't have to follow the English standard because it was the Spanish that brought lamb to America (apparently).
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Post by sadie1263 on Jan 17, 2009 3:19:25 GMT
Mint jelly is an American abomination! Mint sauce is the ONLY garnish any self-respecting Brit would use on lamb - other than a sprinkling of rosemary. I can see I'll have to post some proper recipes for lamb. As far as Irish stew is concerned, I should hope he DOESN'T use either mint sauce or jelly with it. It's not exactly the greatest meal in the world but as someone whose Dad is from Ulster I know what a PROPER Irish stew should taste like. Ok....I had to call my friend/co-worker (the Englishman) because he wanted to know what you replied. He only likes salt and paper, absolutely no rosemary. He says he always had mint sauce when he was growing up (Farnham in Surrey, South of London).......it wasn't until he was older that he had the rack of lamb and he prefers the mint jelly with that. His daughter doesn't like the mint sauce at all, says it is too vinegary.
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Post by drewsmom595 on Jan 17, 2009 3:25:43 GMT
I actually LIKE mint jelly with my baby lamb chops...but I am American and probably have never had lamb cooked the way it should be. I've never had mint sauce...(sigh).
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Post by Alpha Hooligan on Jan 17, 2009 18:53:11 GMT
I actually LIKE mint jelly with my baby lamb chops...but I am American and probably have never had lamb cooked the way it should be. I've never had mint sauce...(sigh). Mint jelly isn't as tastesome as proper mint sauce. I always add a big table spoon of mint sauce to the gravy when cooking a roast...it's luverly. AH
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Post by Big Lin on Jan 17, 2009 20:42:43 GMT
Mint jelly is an American abomination! Mint sauce is the ONLY garnish any self-respecting Brit would use on lamb - other than a sprinkling of rosemary. I can see I'll have to post some proper recipes for lamb. As far as Irish stew is concerned, I should hope he DOESN'T use either mint sauce or jelly with it. It's not exactly the greatest meal in the world but as someone whose Dad is from Ulster I know what a PROPER Irish stew should taste like. Ok....I had to call my friend/co-worker (the Englishman) because he wanted to know what you replied. He only likes salt and paper, absolutely no rosemary. He says he always had mint sauce when he was growing up (Farnham in Surrey, South of London).......it wasn't until he was older that he had the rack of lamb and he prefers the mint jelly with that. His daughter doesn't like the mint sauce at all, says it is too vinegary. If he's eating salt and paper no wonder he doesn't like it! ;D
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Post by DAS (formerly BushAdmirer) on Apr 14, 2009 23:56:10 GMT
I enjoy most foods but there are a few that really turn me off.
Number 1 on my list to avoid would be bananas. Just the sight or smell of them makes me nauseous. Can't stand the thought of eating bananas in any form.
Other items I dislike include parsnips, barnacles, and monk fish.
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Post by drewsmom595 on Apr 18, 2009 9:56:07 GMT
I've never had monk fish but I've seen it on some cooking shows and it looks disgusting!!!! What the heck are barnacles...I'm guessing oysters.
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Post by chefmate on Apr 18, 2009 11:45:24 GMT
barnacles are those things that cling to the underside of boats and you need to hire a scuba diver to go and scrape them off; never knew anyone would eat the danged things
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Post by chefmate on Apr 18, 2009 11:48:14 GMT
Lamb is never ever going to touch my taste buds again; other than that, oxtail soup not great either
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Post by motorist on Apr 18, 2009 11:48:51 GMT
I wonder when mint jelly first appeared? If you're eating lamb in the US you don't have to follow the English standard because it was the Spanish that brought lamb to America (apparently). I am not a fan of mint sauce with lamb myself (though I do like lamb otherwise), and monk fish just look freaky I did eat some honeyed cuttlefish that someone had brought back from Thailand once, that was tasty
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Post by Alpha Hooligan on Apr 18, 2009 13:13:06 GMT
If it comes from the sea, I'm probably giving it a miss (unless it's a fish finger or a fishcake...they be-ith ok).
AH
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Post by motorist on Apr 18, 2009 15:39:07 GMT
If it comes from the sea, I'm probably giving it a miss (unless it's a fish finger or a fishcake...they be-ith ok). AH Hooly, I can definitely recommend pollock or hake. Both used to be buyable from Sainsbury's, hopefully they still are
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Post by Liberator on Apr 18, 2009 16:26:37 GMT
I can't stand any marine creature that looks like some kind of overgrown insect. They all taste of sick. As for mint sauce! After the first numbness it doesn't really taste of anything much. Horrible stuff, the only decent sweet accompaniment to lamb is redcurrant jelly.
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Post by everso on Apr 21, 2009 0:17:13 GMT
I can't stand any marine creature that looks like some kind of overgrown insect. They all taste of sick. As for mint sauce! After the first numbness it doesn't really taste of anything much. Horrible stuff, the only decent sweet accompaniment to lamb is redcurrant jelly. Huh? My sick tastes like sick, not sea food. Don't you just hate being sick though? Bleughhhhhhh!
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Post by peterl on Apr 21, 2009 19:46:48 GMT
Liver but do like liver sausage and pate Herrings Salt and vinegar crisps warm milk makes me sick
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Post by lonewolf on Jan 17, 2010 9:46:49 GMT
I hate beets.
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Post by firedancer on Jan 17, 2010 14:47:16 GMT
Oysters, mussels - yucky yuck.
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Post by chefmate on Jan 17, 2010 19:38:52 GMT
have to agree with oysters and mussels plus calimari
not into pigs feet, using stomach lining to make soup nor blood to make sausage......gag
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