UGH...I shouldn't comment, my uncle loves sheeps' head and my grandad used to eat fish head too....UGH UGH UGH...too much for me, really. BUT we Romans have strange things to eat too: deep fired chicken brain is a must, along with a pasta sauce made from the intestines of a baby cow (can't remember what it's called in English) which must contain the curdled milk in it. It's excellent, cooked with tomatoe and served with maccheroni...most ppl don't eat it when they know what it is, but once u try it (without knowing it's origin) it's GOOD...really tatstes like cheese with a hint of meat aftertaste... We also are famous for eating cow tail, something u only get here in roma...(like the previous dish)...that is delicious, only tasted like ordinary beef just softer...u basically boil it with lots of spices and carrots...but we can't have it anymore because of mad cow disease. Last thing on the list is eating steakes with a round bone in the middle...taken from the spinal cord of the cow...the inside of the bone has the bone marrow which is THE BEST PART...tastes like barbecued pork fat...but that too is gone.
I found some receipes .... Flipper Pie 2 flippers 1 tbs.. baking soda 2 tbs. flour salt and pepper 1/4 lb. salt pork cut into small cubes 1 chopped onion 2 diced carrots 1 diced turnip. Pastry: 1/3 cup margarine 2 cups flour 2 tsp. baking powder 1/2 tsp. salt 2 or 3 tbs.. cold water. (Cut margarine into flour, baking powder and salt until the mixture resembles bread crumbs. Sprinkle in water, 1 tbs.. at a time and mix. Roll pastry into a ball and place on lightly floured board. Roll out to a thickness of about 1/2" to 3/4" and to the correct size to cover the flippers.) Cover flippers with cold water. Add 1 tbs. baking soda and soak for 1/2 hour until the fat is white. Remove fat. Mix 2 tbs.. of flour & salt and pepper. Dredge the flippers with the flour mixture. Cook the salt pork in a fry pan. Fry the flippers in salt pork fat until brown. Add a little water and simmer until partly tender. Put the flippers, onion, cubed carrot and turnip in a roaster and add 1 cup of water. Cover and bake at 350F degrees for 2 to 3 hours. Remove from oven and take flippers from roaster. Add 1 1/2 cups of water to the roaster and stir well Fill a small jar with a cover with 1/4 cup of cold water, add 2 tbs.. of flour. Place the cover on the jar and shake until the mixture is smooth Add to the meat drippings to make a thick gravy. Place the flippers back in the roaster and cover with pastry (See recipe below.) Bake at 400F for about 25 minutes until pastry is brown.
Cod Tongues 3 doz. cod tongues 1 1/2 cups of flour 3 tbs. margarine or cooking oil 1 tsp. salt 1/2 tsp. pepper. Carefully wash and dry fresh cod tongues. Place flour, salt, and pepper together in a plastic bag, add tongues and shake until covered evenly with flour. Melt margarine in large saucepan Add tongues and cook until golden brown
She had 3 doz tongues!!!! And 2 seal flippers !! Bit of a pig methinks.... LOL
Flipper pie...that´s taking it a bit far, me thinks. LOL.
And the recipe for the tongues, -that´s how I make them too. You should try LOL. You know you like tongues....just think of our housegod, -and swallow!! heehee
BUT we Romans have strange things to eat too: deep fired chicken brain is a must, along with a pasta sauce made from the intestines of a baby cow (can't remember what it's called in English) which must contain the curdled milk in it. It's excellent, cooked with tomatoe and served with maccheroni...most ppl don't eat it when they know what it is, but once u try it (without knowing it's origin) it's GOOD...really tatstes like cheese with a hint of meat aftertaste...
We also are famous for eating cow tail, something u only get here in roma...(like the previous dish)...that is delicious, only tasted like ordinary beef just softer...u basically boil it with lots of spices and carrots...but we can't have it anymore because of mad cow disease. Last thing on the list is eating steakes with a round bone in the middle...taken from the spinal cord of the cow...the inside of the bone has the bone marrow which is THE BEST PART...tastes like barbecued pork fat...but that too is gone.
Did I gross u out any?
heheheh
Reply
Ja, I ist grossed out , and plenty !!
The only urm.....'normal' (and I use that term loosely) person eating food here is Warzig :) And I am not too sure about her either LOL
Hmmmm, what I wouldn't give now for a tasty spinal chord haha ...
We do eat a fair bit of tomato sauce, and NO, I dont home make it, it comes conviently in a bottle. A pie aint a pie unless it has tomato sauce on it.
Nomad, I like your new setting :) Plz dont tell me you painted it with a fish tongue or sth equally bizarre ...PLZ !!!!
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I found some receipes ....
Flipper Pie
2 flippers
1 tbs.. baking soda
2 tbs. flour
salt and pepper
1/4 lb. salt pork cut into small cubes
1 chopped onion
2 diced carrots
1 diced turnip.
Pastry:
1/3 cup margarine
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 or 3 tbs.. cold water.
(Cut margarine into flour, baking powder and salt until the mixture resembles bread crumbs. Sprinkle in water, 1 tbs.. at a time and mix. Roll pastry into a ball and place on lightly floured board. Roll out to a thickness of about 1/2" to 3/4" and to the correct size to cover the flippers.)
Cover flippers with cold water. Add 1 tbs. baking soda and soak for 1/2 hour until the fat is white. Remove fat.
Mix 2 tbs.. of flour & salt and pepper. Dredge the flippers with the flour mixture.
Cook the salt pork in a fry pan.
Fry the flippers in salt pork fat until brown.
Add a little water and simmer until partly tender.
Put the flippers, onion, cubed carrot and turnip in a roaster and add 1 cup of water.
Cover and bake at 350F degrees for 2 to 3 hours.
Remove from oven and take flippers from roaster.
Add 1 1/2 cups of water to the roaster and stir well
Fill a small jar with a cover with 1/4 cup of cold water, add 2 tbs.. of flour. Place the cover on the jar and shake until the mixture is smooth Add to the meat drippings to make a thick gravy.
Place the flippers back in the roaster and cover with pastry (See recipe below.)
Bake at 400F for about 25 minutes until pastry is brown.
Cod Tongues
3 doz. cod tongues
1 1/2 cups of flour
3 tbs. margarine or cooking oil
1 tsp. salt
1/2 tsp. pepper. Carefully wash and dry fresh cod tongues. Place flour, salt, and pepper together in a plastic bag, add tongues and shake until covered evenly with flour.
Melt margarine in large saucepan
Add tongues and cook until golden brown
She had 3 doz tongues!!!! And 2 seal flippers !! Bit of a pig methinks.... LOL
Reply
Flipper pie...that´s taking it a bit far, me thinks. LOL.
And the recipe for the tongues, -that´s how I make them too. You should try LOL. You know you like tongues....just think of our housegod, -and swallow!! heehee
Reply
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