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chickenlass

Eye of toad and leg of newt...........

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Has anyone here been watching the Great British Menu programme on BBC2 during the week at all??

 

I don't eat fur or feather and I have nothing against anyone who does [my husband is a real carnivore]but I know I can be a bit squeamish but I can remember last week thinking that some of the recipes would have been better suited to being included in a Harry Potter story ..that is a Witches cookery book :vom: ..One of the chefs last week Incorporated a Cockerels Comb and Ducks tongue into his menu :vom: ...I love food and I'm all for new ideas but what with the thought of cooking a Cockerels Comb etc and then seeing all this "Froth" that seems to be the "in thing" to serve with everything I am starting to wonder if they are loosing the plot or is it me??

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no it isnt just you :lol:

 

I think great british food should be just that - just plain old great british food, I know these chefs like to put coulis (sp!) and froth and zig zags of sauce all over everything, but surely the best thing they could do is just cook great british ingredients well and let the food do the talking. :D

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Doesn't sound appetising at all does it :?

 

Talking of which - did anyone see Bear Grylls Survival Skills on Sunday evening? He was in the Sahara desert looking for water. When he found it, he also found a little frog in the spring. I thought 'how sweet', then he bit it's head off!!!!! And ate it!!!! :shock::vom:

 

I suppose a cockerels comb and a ducks tongue might be better, at least they would be cooked first. :eh:

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I watched that last week - can't say I was very impressed with the menu of the chef that did the cocks comb. Too much messing about with his food - trying to make it look like a work of art. I realise that food needs to be visually appealing, but all the froth and nonsence he faffed about with would put me right off.

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They try to outdo each other will more and more obscure and silly offerings.

 

 

"Fillet of a fenny snake, in the cauldron boil and bake; Eye of newt, and toe of frog, wool of bat, and tongue of dog, adder’s fork, and blind worm’s sting, lizard’s leg, and howlet’s wing – for a charm of pow’rful trouble, like a hell-broth, boil and bubble".

 

How long before we see this whole recipe dished up.

 

It is British I suppose!

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did anyone see Bear Grylls Survival Skills on Sunday evening?

Didn't see the cookery programme but have watched lots of Bear Grylls - standing joke now in our family, how far into the programme till he strips off all his clothes :lol: . (I'm not complaining :wink: .)

 

Must have missed that bit! :shock: Hm, I do need to watch it again, just in case I'm ever stranded in the Sahara ..... :think:

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They try to outdo each other will more and more obscure and silly offerings.

 

 

"Fillet of a fenny snake, in the cauldron boil and bake; Eye of newt, and toe of frog, wool of bat, and tongue of dog, adder’s fork, and blind worm’s sting, lizard’s leg, and howlet’s wing – for a charm of pow’rful trouble, like a hell-broth, boil and bubble".

 

How long before we see this whole recipe dished up.

 

It is British I suppose!

:clap:

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A couple of years back we were invited to a meal at a local Michelin star restaurant and I had a dish that included a cocks comb. I have come to the conclusion that the food served by reatuarants that are either trying to obtain or keep Michelin stars is like the the emperor's new clothes and complete food s"Ooops, word censored!"ery it has nothing to do with good ingredients and tasty dishes.

 

BTW the cocks comb was just spongy and tateless it was there purely for effect :x

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I'm glad I'm not alone in my concerns...A friend pointed out that if your going to kill an animal you may as well eat as much off it as you can but I just can't get my head around some of these knew ideas..as Chickencam has just pointed out...the cockerels cob was tastless and spongy!

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I totally agree with everything being said. I really dislike 'cheffy' cooking, since when did gravy turn into jus? And don't get me started on vertical food :evil: I watched The Hairy Bikers cookery programme on the last couple of nights and really enjoy their Northern food cooking, their fish pie looked delish :) the hot pot looked pretty good too, although not sure about the black puddin':shock:

 

 

Tessa

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although not sure about the black puddin':shock:

 

 

Tessa

 

Ay oop, you can't beat a nice bit of black pudding :shock: . I grew up in Bury and that's pretty much the spiritual home of black pudding I believe :? . The market used to reek of it cooking on the stalls there and my Dad regularly used to buy himself a portion to eat as my Mum dragged him around there doing her veggie shopping :roll:

 

In all honesty it's not actually something that I'm overly fond of personally but it is real, regional British food, unlike some of the bizarre recipes you're talking about. I think I'll stick to a nice Lancashire hot pot and jam roly poly with custard 8):D:D:D

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I often use black pudding in stews, it makes lovely gravy (definitely NOT jus!).

 

I love it fried or grilled too, but was bemused to see it cold and sliced on buffet tables in the West Midlands; I'd never seen it served that way!

 

If Bury is the spiritual home of the Black Pudding, what are other places the spiritual home of?

 

Birmingham will always be associated with pork scratchings for me :?

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