Deleted
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Jun 18, 2024 6:22:58 GMT
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Post by Deleted on Feb 5, 2023 19:20:46 GMT
Those meatballs sound delicious, but I don't know as I've ever seen pig's liver sold anywhere. I think if I really wanted to, I could find it locally, but in all my culinary escapades, I'd never seen mention of pig's liver!
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Post by gar on Feb 5, 2023 21:51:09 GMT
Those meatballs sound delicious, but I don't know as I've ever seen pig's liver sold anywhere. I think if I really wanted to, I could find it locally, but in all my culinary escapades, I'd never seen mention of pig's liver! Calves liver is the best - have to tried that? 😊
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Deleted
Posts: 0
Jun 18, 2024 6:22:58 GMT
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Post by Deleted on Feb 5, 2023 21:57:25 GMT
Those meatballs sound delicious, but I don't know as I've ever seen pig's liver sold anywhere. I think if I really wanted to, I could find it locally, but in all my culinary escapades, I'd never seen mention of pig's liver! Calves liver is the best - have to tried that? 😊 Oh, yes! Calves, beef, and chicken. I guess turkey, too, when the giblets bag gets sorted at Thanksgiving
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Post by pjaye on Feb 21, 2023 17:26:55 GMT
Did you make them yet?
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Post by delila on Feb 21, 2023 21:28:32 GMT
Aussie here living in USA. We have mushy peas with Cottage Pie or if good lamb is available Shepherds Pie.
I buy my mushy peas at World Market in a can, don’t remember the brand and don’t have one here to look at but they are usually readily available there and decent.
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Post by Lexica on Feb 21, 2023 22:24:09 GMT
My mom grew up eating all traditional English foods as both of her parents were from England. Then when Mom married Dad, she was exposed to an entire different type of menu. Dad’s parents were both Ukrainian and that was all Dad ever ate since his mother had been a restaurant cook prior to marriage. Obviously I grew up eating from both backgrounds, and once Mom started tasting foods from other countries, she was hooked and slowly expanded her recipes. Dad was also an incredible cook so on the nights that he took over the kitchen, he was more experimental than Mom. But in all her years of making traditional English meals, I never heard Mom mention mushy peas. My favorite traditional English meal was roast beef and Yorkshire pudding. That was my birthday dinner request every single year that I lived at home. I am going to need to try making Yorkshire pudding myself.
So , did you have your English meal yet?
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Post by monklady123 on Feb 21, 2023 23:18:45 GMT
I haven't made it yet because the timing hasn't worked out for the amount of time the peas need to soak, since I've been working almost every day. Do you know if they can soak for longer than the 12 hours the recipe calls for? That's been the hang up. If I put them to soak before I go to bed the 12 hours will be up while I'm at work. If I put them in first thing in the morning the 12 hours won't be until after I need to cook them. If they can go longer without causing some problem then I'm all set.
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Post by Linda on Feb 22, 2023 15:14:57 GMT
I haven't made it yet because the timing hasn't worked out for the amount of time the peas need to soak, since I've been working almost every day. Do you know if they can soak for longer than the 12 hours the recipe calls for? That's been the hang up. If I put them to soak before I go to bed the 12 hours will be up while I'm at work. If I put them in first thing in the morning the 12 hours won't be until after I need to cook them. If they can go longer without causing some problem then I'm all set. www.worldofceres.com/giving-the-marrowfats-a-proper-soak/seems to indicate that longer than 12 hrs might actually be beneficial - I've never actually made them from scratch just from the tin - Publix sells Batchelors Mushy peas in my area. But with other peas/beans, I've soaked 'overnight' meaning starting the soak around dinner and then cooking the following afternoon/evening
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Post by monklady123 on Feb 22, 2023 17:12:49 GMT
I haven't made it yet because the timing hasn't worked out for the amount of time the peas need to soak, since I've been working almost every day. Do you know if they can soak for longer than the 12 hours the recipe calls for? That's been the hang up. If I put them to soak before I go to bed the 12 hours will be up while I'm at work. If I put them in first thing in the morning the 12 hours won't be until after I need to cook them. If they can go longer without causing some problem then I'm all set. www.worldofceres.com/giving-the-marrowfats-a-proper-soak/seems to indicate that longer than 12 hrs might actually be beneficial - I've never actually made them from scratch just from the tin - Publix sells Batchelors Mushy peas in my area. But with other peas/beans, I've soaked 'overnight' meaning starting the soak around dinner and then cooking the following afternoon/evening Good to know! It looks like it will work then... I can put them on to soak in the evening and leave them soaking in the fridge until the next day later in the afternoon when I'm ready to cook them. I'll put them on the menu for next week! Thanks.
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