When did you last eat spam? [... if ever]

[Anna]

You beat me to it Ams, I'd never heard of a Lorne square sausage and had to google it as well. It seems it contains a mix of nutmeg, coriander, beef and pork, which sounds rather nice. Certain Scottish butchers produce one which has a haggis filling.
The more I hear of Scotland's culinary delights the more anxious I am to go there next year and sample them all!!

[teamsaint]

You beat me to it Ams, I'd never heard of a Lorne square sausage and had to google it as well. It seems it contains a mix of nutmeg, coriander, beef and pork, which sounds rather nice. Certain Scottish butchers produce one which has a haggis filling.
The more I hear of Scotland's culinary delights the more anxious I am to go there next year and sample them all!!

I am sure that there is decent quality Lorne sausage out there.....but not the Tesco sort !!

its main virtues are cheapness, shape, and a bright pink colour.

[mangerton]

You beat me to it Ams, I'd never heard of a Lorne square sausage and had to google it as well. It seems it contains a mix of nutmeg, coriander, beef and pork, which sounds rather nice. Certain Scottish butchers produce one which has a haggis filling.
The more I hear of Scotland's culinary delights the more anxious I am to go there next year and sample them all!!

I'm looking forward to it!

I've never tried Tesco's Lorne sausage (aka "square slice" in some parts of the country), but as teamsaint points out, if you get it made by a good butcher, it's a different story. That of course is true of all sausages -or indeed anything.

[teamsaint]

I'm looking forward to it!

I've never tried Tesco's Lorne sausage (aka "square slice" in some parts of the country), but as teamsaint points out, if you get it made by a good butcher, it's a different story. That of course is true of all sausages -or indeed anything.

I heard a terrific interview with two sausage tycoons (not making this up !) during the Germany world cup.
tycoon no. 1 was the top (hot) dog in the Nuremberg wurst world. The "Five live" interviewers asked him about the product, and he gave , quite reasonably, a long detailed and serious description of the the small, tasty and top quality sausage, produced, of course with due regard to the high standards demanded of german local foods.
Then they asked a Scottish guy what his company did, and his reply was that he made square sausage, which was mostly used for deep frying on mobile vans...cue embarrassed silence, and end of conversation. A priceless moment, that I doubt i have done justice to !

[ferneyhoughgeliebte]

Lorne sausage?

Wasn't he in Bonanza?

[amateur51]

Wasn't he in Bonanza?

[Nick Armstrong]

This thread has introduced me to two new culinary possibilities... or almost...

This would have been a new concept:

donkey ravioli

had I not, in quite a posh restaurant yesterday, seen "donkey sausage" on the menu for the first time in my life.

Locals poo-pooed my negative reaction.

Strange coincidence - twice in one day. You sound to have had larger 'couilles' than me, vindepays

And pepper on strawberries...

I thought I'd leave Caliban's remark about strawberries to see what others had to say, and I'm interested to find that others agree with my dad's opinion.

I really intended my remark to be neutral (mingled with surprise)... I'd never heard of the practice, and as you say it's interesting that others agree. Might have to try it. Freshly ground black pepper, I gather?

I suppose it's the sweet-savoury thing that prompts my Yorkshire rellies to have a nice slice of Cheddar or Lancashire with Christmas cake... or with an apple...

(Just read the post mentioning blancmange... Now there's something I always detested... )

[teamsaint]

A "Bradford Lad"....hard to beat.....yum yum

[vinteuil]

This thread has introduced me to two new culinary possibilities... or almost...

This would have been a new concept:

an excellent dish of donkey ravioli :

had I not, in quite a posh restaurant yesterday, seen "donkey sausage" on the menu for the first time in my life.

Locals poo-pooed my negative reaction.

Strange coincidence - twice in one day. You sound to have had larger 'couilles' than me, vindepays

for the benefit of our Calipasha :

https://www.michelechiarlo.it/main.php?lang=uk&section=vino_cibo&recipe=true&id=1

[MrGongGong]

which gives me an opportunity to refer to one of my favourite websites

http://www.keziefoods.co.uk/

(for all your horsemeat requirements yummmmmmmmm)

and (following on from a trip to Dublin last week) when you have this you really don't need spam



probably the best IMV (though some of the Hungarian ones are good as well)

Balsamic vinegar is good on strawberries

[amateur51]

which gives me an opportunity to refer to one of my favourite websites

http://www.keziefoods.co.uk/

(for all your horsemeat requirements yummmmmmmmm)

and (following on from a trip to Dublin last week) when you have this you really don't need spam



probably the best IMV (though some of the Hungarian ones are good as well)

Balsamic vinegar is good on strawberries

What an amazing site!

i must say that it was mouflon that caught my eye

[Nick Armstrong]

for the benefit of our Calipasha :

https://www.michelechiarlo.it/main.p...cipe=true&id=1

Thank you!

I suspect I shan't be trying it. The whole horsemeat thing is one aspect of French (now Italian) cuisine I've never been able to assimilate. I wonder what our small legion of expats in France think - Mickey, Throppers et al: any quadrupeds you draw the line at?

2Gongs's site is an eye-opener...

[amateur51]

Thank you!

I suspect I shan't be trying it. The whole horsemeat thing is one aspect of French (now Italian) cuisine I've never been able to assimilate. I wonder what our small legion of expats in France think - Mickey, Throppers et al: any quadrupeds you draw the line at?

2Gongs's site is an eye-opener...

I must say that I tend to steer clear of end-predators in general (crocodile, shark)

[aka Calum Da Jazbo]

...watching a wild life doc on African Hippopotami the other day, i was struck by the section showing the devoted attention paid to the said beat's rear end by a species of fish who consumed the Hippo's dung ...filmed in graphic detail .. it struck me as an apt metaphor for much of our food processing industries ...

[Nick Armstrong]

shark

Oooh I don't know about that... I've had some delicious shark steak in Greece, buttery lemony sauce, washed down with a flagon of Kourtakis retsina... Yum yum take me there!!