for an ad-free Fetcheveryone experience!

Traditional British Food: a deathmatch (20-07)

25 watchers

Nicholls595 Jun 2020 11:25am, 19 Jun 2020 20,825 posts	Quote Pin Nicholls595 Angers, there aren't many better ways of passing a cold afternoon in winter than sucking the meat off a slow braised ox tail. Just sayin'.
Diogenes Jun 2020 11:26am, 19 Jun 2020 50,013 posts	Quote Pin Diogenes I'll take your word for that.
Nicholls595 Jun 2020 11:28am, 19 Jun 2020 20,826 posts	Quote Pin Nicholls595 Don't take my word for it, listen to these two dead gastronomic heroes... https://www.youtube.com/watch?v=SnkCQpawrb0
Wriggling Snake Jun 2020 12:23pm, 19 Jun 2020 27,242 posts	Quote Pin Wriggling Snake I would have thought Gobi would have insisted on doughnuts, ring perhaps. I think this is great and wouldn't care if a few other dishes crept in like Dorset Knobs for comedy value, Manchester Tart for (WTF is that value), Spotted Dick (Fnarr!), Sylabub, Tea Cakes, Rag Pudding, Eccles Cakes, Pease Pudding.....
Wriggling Snake Jun 2020 12:24pm, 19 Jun 2020 27,243 posts	Quote Pin Wriggling Snake Braised Oxtails are great, I rustle them up on occasion... in tribute I just had a plate of beans on toast....
McGoohan Jun 2020 12:29pm, 19 Jun 2020 45,805 posts	Quote Pin McGoohan I assumed that Do(ugh)nuts were American in origin...?
Wriggling Snake Jun 2020 12:33pm, 19 Jun 2020 27,246 posts	Quote Pin Wriggling Snake yes, but we have our own approach, i.e. ring dougnuts fried in a stall at the seaside
Derby Tup Jun 2020 12:37pm, 19 Jun 2020 43,393 posts	Quote Pin Derby Tup Ploughman’s lunch? A bit of sweaty cheese, part of a raw apple and some crappy salad plus if you’re ‘lucky’ some poxy bake your own bread. Don’t even get me started on pickles. Who’d eat that, never mind vote for it?
GlennR Jun 2020 12:38pm, 19 Jun 2020 50,609 posts	Quote Pin GlennR I cook oxtail quite often. Both my local butcher and Waitrose sell it.
Nicholls595 Jun 2020 12:42pm, 19 Jun 2020 20,830 posts	Quote Pin Nicholls595 Ox Tail like all the "cheaper cuts" is no longer cheap. But it has so much more flavour than the "prime cuts". Same goes for things like pork belly, lamb shanks, beef short ribs and pig cheeks.