1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Only registered members can see all the forums - if you've received an invitation to join (it'll be on your My Summary page) please register NOW!

  3. If you're looking for the LostCousins site please click the logo in the top left corner - these forums are for existing LostCousins members only.
  4. This is the LostCousins Forum. If you were looking for the LostCousins website simply click the logo at the top left.
  5. It's easier than ever before to check your entries from the 1881 Census - more details here

LIVER AND BACON WITH OR WITHOUT ONIONS - THE AMBROSIA OF THE GODS

Discussion in 'Comments on the latest newsletter' started by Bob Spiers, Oct 19, 2021.

  1. Bob Spiers

    Bob Spiers LostCousins Superstar

    Yes I have had a go at making my own Hollandaise sauce, not over successful and as you say a lot of work, which considering just for relatively simple breakfast dish, is not really my scene. I always avoid making a Hollandaise using a mix, but there are some half decent (one might say very decent) ready prepared ones on the market. The secret is not to overdo its use in creating an Eggs Benedict - but again that is left to individual choice.

    By the way I have no recollection of Black Forest Ham but my wife recalls she has seen it on sale at a nearby (about 6 miles) Fine-Foods Shop which we try to visit once a month. It is an absolute cornucopia of specialist foods which include vegetables, cheeses, meats and general foodstuff from around the country - specialising in Kent (where it is located), other areas of the south east and Italy (as it is owned by an Italian family) but almost every quality food stuff found in Europe can be bought there. They also have their own butchery department and Wine Store.

    When we visit I spend a long time browsing (often to my wife's annoyance although she can spend ages taking in their cheeses). We never fail to buy something and it is surprising how far flung their range can be taking in Canada and America, India and Japan and others in between. Mind you it is not cheap but of high standard (Garlic bulbs the size of cricket balls) and Potatoes by variety and bought singly if necessary. Sooner or later something takes my fancy (or that of my wife) and it goes into the basket and one just pays the asking price.

    I will be sure to look out for Black Forest Ham and knowing them, will be offered to 'try before I buy'.
     
  2. peter

    peter Administrator Staff Member

    The trick is to put the frying pan under the grill half-way through. If you try to cook a fried egg from the bottom upwards it does end up rubbery.
     
    • Thanks! Thanks! x 1
  3. peter

    peter Administrator Staff Member

    As far as I know Lidl is the only chain to stock it in the UK. Aldi offer the best Schwarzwalder Schinken but don't sell it in the UK. Waitrose used to have it on their deli counter, and that's where I first discovered it in the early 90s, but they discontinued it about 15 years ago. It has a gorgeous smoky taste and because the flavours are so intense it can be sliced very thinly, which makes it healthy and economical.
     
  4. Bob Spiers

    Bob Spiers LostCousins Superstar

    A new Lidl store opened this year and a couple of miles down the road from us. We visited it Friday as it happens and bought a few things we know we can only purchase from them, but obviously was not on the lookout for Black Forest Ham. The trouble with both Lidl and Aldi (and we know the latter better) is we know from experience (or have learned from others) that both are prone to having something which takes your fancy and then it disappears...until the next time. I could list many things that fall into this category and vexes both of us.

    Will check out Lidl on our next visit and let you know how we get on, and likewise the fine food shop which we will visit again before 'C' is upon us.
     
  5. Pauline

    Pauline LostCousins Megastar

    I think I was in my thirties before I discovered it was even possible to peel a mushroom, and I couldn't understand why anyone would go to all that bother when it didn't seem to make any noticeable difference to the taste.

    For cleaning them, we have a small mushroom brush which can be used to either wet or dry brush the mushrooms gently. If we're going to cook the mushrooms then we usually wet brush as it's quicker.
     
  6. Bob Spiers

    Bob Spiers LostCousins Superstar

    Wait until you attempt to stuff a mushroom, then you will have trouble. ;) I used to think sayings about "more than one way to skin a cat" or "if you think that hard try stuffing a mushroom" were just witty remarks, but leaving aside cat skinning, there are loads of recipes for stuffing mushrooms. Now garlic butter Mushrooms I love, but stuffing a mushroom I will leave to others.:rolleyes:
     
  7. Katie Bee

    Katie Bee LostCousins Member

    I hate the taste of poached eggs cooked in vinegar water. I never know why people do it. I have never had any trouble cooking poached eggs just like my mum used to in water.
    As I don't drink coffee another hate is tea dispensed from an insulated jug that has previously served coffee.
    I can taste the coffee. Yuk!
     
  8. peter

    peter Administrator Staff Member

    The theory is that it helps keep the egg together. It doesn't work.
     
    • Agree Agree x 1

Share This Page