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We were just pricing leg of lamb over here but yeeeeeks, that's why we don't eat it anymore.
Sounds like a lot of our comfort foods come from the UK--I had chicken pot pie last night, bubble and squeak the night before and shepherd's pie the night before that. All comfort foods now that the weather is cold.
I make pot roast in the crock pot. Brit hubby started telling me about his meals at school--fantastic--once they got the chef fired and replaced with somebody from a four star hotel! The former chef fed them fish spawn. (That's what he calls tapioca.)
ahhh school dinners ... kitty kat pie otherwise known as corned beef pie and chicken in school glue which was their version of chicken fricassee (sp)? and who couldn't love blancmange ? especially when it was warm and had a skin on it *shudder*
Those are some of my not so favourite things about British cooking
ahhh school dinners ... kitty kat pie otherwise known as corned beef pie and chicken in school glue which was their version of chicken fricassee (sp)? and who couldn't love blancmange ? especially when it was warm and had a skin on it *shudder*
Those are some of my not so favourite things about British cooking
Just wondering does anybody know - is blancmange considered particularly British? Looking at its name suggests otherwise?
blancmange from the French blanc (white) mangier (dish) probably isn't of British origin, in fact wiki seems to think its an Arabian dish. However anyone who ate school dinners in the UK (especially in the 60's and 70's) will be familiar with the disgusting rubbery desert that was blancmange (strangely ours was usually peptobismol pink).
Leg of lamb has been requested for Christmas day here, my son says turkey once a year is enough and seeing as 'those yanks' (his words not mine) insist on serving it for Thanksgiving then we should have something different for Christmas. Last time I purchased a full leg of lamb here it didn't leave me much change from $100 , this could get expensive.
Well, I must have said something...............suddenly we are taking a drive to the British shop for kippers. He says they would be good smoked with maple! (dh from Lancs.)
"If you ever get in the King's Stag between Sherborne and Salisbury, have a gentlemen's lunch: Dorset stilton soaked with port, and a glass of port." (the rest of what he said is unprintable--leaving now for the British shop..............)
We did roast leg of lamb for my wife's secretary when in Houston.
She and her husband, both in their forties, had never had lamb.
I used to get it from a Lebanese butcher who had Mexican butchers who didn't speak English.
One time trying to explain that I wanted lamb neck filets got interesting!
Quote:
Originally Posted by Jan Alaska
Leg of lamb has been requested for Christmas day here, my son says turkey once a year is enough and seeing as 'those yanks' (his words not mine) insist on serving it for Thanksgiving then we should have something different for Christmas. Last time I purchased a full leg of lamb here it didn't leave me much change from $100 , this could get expensive.
Quote:
Originally Posted by in_newengland
We were just pricing leg of lamb over here but yeeeeeks, that's why we don't eat it anymore.
Wow, I must be lucky to live where I do, because I can get leg of lamb for a pretty good price from either the Lebanese markets or the better grocery stores in town--or at any of the farmers markets or specialty meat markets. It's not even that expensive most of the time though at the fancier grocery stores it can start to get pricey.
I forget though how out of touch I am though with a lot of the US in terms of food. I grew up eating lamb fairly often through my mom's cooking and still cook a lot of dishes with lamb.
I lived in Cumbria for a number of years and would buy lamb direct from a local farmer so my children got used to having it fairly frequently. This Christmas will be the first time in 5 years that I get to cook for my family and I am so looking forward to it. I just priced a bone in leg of lamb here at $9.99lb which in all honesty isn't so bad.
"You can get either the blue veined or the white. It should be in a pot jar if it's true farm made Dorset.
If you buy a pot Stilton you open it up, scrape the top of the cheese concave, pour port in, seal it up, put it away out of sight for a month. Then start using it. It's food or drink all at once. and that is a gentlemen's lunch." ---dh from Lancs
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