Snorker of the week

[Adrian]

Following on from last week's Pork and Marmite (yummy), today we have
Pork and Leek.

Adrian
--
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replace "bulleid" with "adrian" - all mail to bulleid is rejected
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Every time someone says "I don't believe in trolls", another one dies.

[judith]

I love pork and leek my local butcher makes them

[VictoriaB]

VictoriaB wrote:

> Adrian wrote:
>> Following on from last week's Pork and Marmite (yummy), today
>> we have Pork and Leek.
>>
>> Adrian
>

~~~
I might like that just fine in a hot dog bun and mustard.
v

--
https://www.thefarside.com/

[Adrian]

In message <RZd+kZEE...@ku.gro.lloiff>, Adrian
<bul...@ku.gro.lioff> writes

>Following on from last week's Pork and Marmite (yummy), today we have
>Pork and Leek.
>

After some deliberation, this weeks snorker will be a Cumberland,
although they are "straight" rather then the traditional curl.

[Sn!pe]

Adrian <bul...@ku.gro.lioff> wrote:

> In message <RZd+kZEE...@ku.gro.lloiff>, Adrian
> <bul...@ku.gro.lioff> writes
> >Following on from last week's Pork and Marmite (yummy), today we have
> >Pork and Leek.
> >
>
> After some deliberation, this weeks snorker will be a Cumberland,
> although they are "straight" rather then the traditional curl.
>
> Adrian
>

I haven't seen a proper Cumberland snorker in a very long time;
I'm not sure that they're even available these days. The ones
we've had lately didn't even taste of Cumberland, let alone be
in the traditional curl.

Next up: my rant about how Tizer is not like it used to be... <g>

--
^Ï^ <https://youtu.be/_kqytf31a8E>

My pet rock Gordon just is.

[Adrian]

In message <1owkjzg.1hvwpknax86z3N%snip...@gmail.com>, Sn!pe
<snip...@gmail.com> writes

>I haven't seen a proper Cumberland snorker in a very long time;
>I'm not sure that they're even available these days. The ones
>we've had lately didn't even taste of Cumberland, let alone be
>in the traditional curl.
>

I think I had one early last year in a works canteen, so I dread to
think what the provenance was. Oddly (or not), I think the last time I
tried one in Cumberland I was distinctly unimpressed (as was my
travelling companion). That was at a chippy across the road from
Carlisle railway station.

>Next up: my rant about how Tizer is not like it used to be... <g>
>

I think I last tried it in the 70s, so I wouldn't be able to say if it
was the same.

[Mike Fleming]

In article <1owkjzg.1hvwpknax86z3N%snip...@gmail.com>,

snip...@gmail.com (Sn!pe) writes:

> Adrian <bul...@ku.gro.lioff> wrote:
>
> > In message <RZd+kZEE...@ku.gro.lloiff>, Adrian
> > <bul...@ku.gro.lioff> writes
> > >Following on from last week's Pork and Marmite (yummy), today we have
> > >Pork and Leek.
> >
> > After some deliberation, this weeks snorker will be a Cumberland,
> > although they are "straight" rather then the traditional curl.
>

> I haven't seen a proper Cumberland snorker in a very long time;
> I'm not sure that they're even available these days. The ones
> we've had lately didn't even taste of Cumberland, let alone be
> in the traditional curl.

Try the farm shop at Tebay services.

--
Mike Fleming

[Sn!pe]

I'll remember that next time I'm up that way, it's rather far
from here. If there's one place I'd expect to find a genuine
Cumberland snorker, it's in Cumbria.

[Adrian]

In message <1owkwkf.d3vl5t1qah98iN%snip...@gmail.com>, Sn!pe
<snip...@gmail.com> writes

The motorway services at Gloucester are run by the same family that run
Tebay, so that might help, although I think they have a thing about
local produce, so may be not.

[Adrian]

Looks like it's pork and leek again this week. A rather weak field to
select from this time around.

[Steve]

On Sat, 19 Sep 2020 11:52:43 +0100, Adrian wrote:
>
> Looks like it's pork and leek again this week. A rather weak field to
> select from this time around.

Pork and Leek is a classic, innit.

[Sn!pe]

Sage and On!on goes well in a porky snorker.

[Andrew Marshall]

On 20/09/2020 18:37, Sn!pe wrote:
> Steve <lamma...@gmail.com> wrote:
>> On Sat, 19 Sep 2020 11:52:43 +0100, Adrian wrote:

>>> Looks like it's pork and leek again this week. A rather weak field to
>>> select from this time around.

>> Pork and Leek is a classic, innit.

> Sage and On!on goes well in a porky snorker.

It does indeed. The closest I can get to those these days is the
Lincolnshire ones that the Coop sell.

'Tis caramelised On!on snorkers again tonight here. No bacon wrapping
this time, as last night's dinner was chicken breast fillets overlaid
with two smoked back bacon rashers per piece.

--
Regards,
Andrew.

[Adrian]

Snorker of the week is Pork and Cracked Black Pepper.

[Sn!pe]

Adrian <bul...@ku.gro.lioff> wrote:

> Snorker of the week is Pork and Cracked Black Pepper.
>
> Adrian

I've had to give up pepper recently; after a long process of
elimination (hah) I discovered it was that which was giving me
the 'back door trots'.

[judith]

I love black pepper and white pepper with white pudding.

[VictoriaB]

Adrian wrote:
> Snorker of the week is Pork and Cracked Black Pepper.
>
> Adrian

~~~
Glazed with orange marmalade, soy sauce and mustard?

v
--
https://www.thefarside.com/

[Adrian]

In message <rkpt0e$167p$1...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>Adrian wrote:
>> Snorker of the week is Pork and Cracked Black Pepper.
>> Adrian
>~~~
>Glazed with orange marmalade, soy sauce and mustard?
>

No. Accompanied by mashed potato, shallots, peas and broccoli

[VictoriaB]

Adrian wrote:
> In message <rkpt0e$167p$1...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>> Adrian wrote:
>>> Snorker of the week is Pork and Cracked Black Pepper.
>>> Adrian
>> ~~~ Glazed with orange marmalade, soy sauce and mustard?
>>
>
> No. Accompanied by mashed potato, shallots, peas and
> broccoli
>

~~~
Oh... okay, that does sound good... if I can have cheese on my
broccoli. I'll just buy sausages to take home and glaze. Do you
know a good butcher?
v

--
https://www.thefarside.com/

[baz....@gmail.com]

On Monday, September 28, 2020 at 2:11:59 AM UTC-7, VictoriaB wrote:

> I'll just buy sausages to take home and glaze.

IRTA "gaze" and pictured you just admiring them lovingly as they shimmer in the pan.
No sossidge jokes or envy here no no!

--
baz

[Adrian]

In message <rks9cs$18e0$1...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>Oh... okay, that does sound good... if I can have cheese on my
>broccoli. I'll just buy sausages to take home and glaze. Do you
>know a good butcher?

Yes, I have one less than 10 minutes walk from here.

When I do pasta, that always gets a cheese/herb/tomato sauce, and that
gets put over the veg (which are on top of the pasta), so broc in cheese
sauce.

[Mack A. Damia]

We can buy pork sausages from Argentina. Not bad, but they are
slightly on the salty side.

https://cdn.shopify.com/s/files/1/0706/6309/products/Captura_de_pantalla_2019-12-23_13.57.49_720x.png?v=1577131228

Now I see they are pork and beef. Never realized that.

[baz....@gmail.com]

On Monday, September 28, 2020 at 10:15:05 AM UTC-7, Mack A. Damia wrote:

> We can buy pork sausages from Argentina. Not bad, but they are
> slightly on the salty side.
>
> https://cdn.shopify.com/s/files/1/0706/6309/products/Captura_de_pantalla_2019-12-23_13.57.49_720x.png?v=1577131228
>
> Now I see they are pork and beef. Never realized that.

They are all about the meats in Argentina!
We ate in an Argentinian place in Tamarindo and had BP as an appetizer! it was amazeballs!
--
baz

[Mack A. Damia]

There was a Pennsylvania Dutch restaurant - very well-known - called
the Moselem Springs Inn near Kutzown between Reading and Allentown in
Pennsylvania. Closed down about ten years ago, and the building
houses doctor's offices now. 'Twas a great loss.

They served a "tripe appetizer". I tried it, but I only enjoy it
picked.

[baz....@gmail.com]

On Monday, September 28, 2020 at 10:33:04 AM UTC-7, Mack A. Damia wrote:

> There was a Pennsylvania Dutch restaurant - very well-known - called
> the Moselem Springs Inn near Kutzown between Reading and Allentown in
> Pennsylvania.

lol @Kutzown because I've just remembered friends who moved to Kunkletown PA a few years ago. You can't make these names up!

--
baz

[Mack A. Damia]

Has its own "University", can you imagine?

Used to be Kutztown State College, before that
Kutztown State Teachers College.

Hoofties.

[VictoriaB]

~~~
Heheh... good thing you didn't read it as gauze....

v - going to get my coat, want yours?
--
https://www.thefarside.com/

[VictoriaB]

Adrian wrote:
> In message <rks9cs$18e0$1...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>> Oh... okay, that does sound good... if I can have cheese on
>> my broccoli. I'll just buy sausages to take home and glaze.
>> Do you know a good butcher?
>
> Yes, I have one less than 10 minutes walk from here.
>
> When I do pasta, that always gets a cheese/herb/tomato sauce,
> and that gets put over the veg (which are on top of the
> pasta), so broc in cheese sauce.
>

~~~
Oh I see, okay, joking aside, you really sound like you know what
you're doing. Would love to taste your cooking.

v - still on this sweet 'n sour kick

--
https://www.thefarside.com/

[VictoriaB]

~~~
Butcher shops are becoming rare around here... and this is cattle
country.

v

--
https://www.thefarside.com/

[VictoriaB]

Mack A. Damia wrote:
[..]

>
> They served a "tripe appetizer". I tried it, but I only enjoy it
> picked.
>
>

~~~
Speaking of ICK - look what I saw in my local supermarket today:

https://cooking.stackexchange.com/questions/68192/what-are-chicken-paws

v
--
https://www.thefarside.com/

[Mack A. Damia]

On Tue, 29 Sep 2020 05:43:49 -0500, VictoriaB
<prair...@privacy.com> wrote:

>Mack A. Damia wrote:
>[..]
>>
>> They served a "tripe appetizer". I tried it, but I only enjoy it
>> picked.

WOW, I am getting old! I meant "pickled".

Having a lot of problems keyboarding these days. Transpositions more
than anything else

>~~~
>Speaking of ICK - look what I saw in my local supermarket today:
>
>https://cooking.stackexchange.com/questions/68192/what-are-chicken-paws

Don't know how it is now, but in some of the small cans of potted
meat, an ingredient was "pig lips".

[Mack A. Damia]

Butcher shops in England always had a distinct aroma to them. Somebody
suggested - maybe it was in here many years ago - that it was the
sawdust used to absorb blood, but I don't know about that.

I supposed you could say that the butcher shop has become part of the
larger supermarket, eh? You can always find a meat/fish counter in
the larger stores, and there will be a trained butcher there.

[Adrian]

In message <rkv2fq$a9g$6...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>Would love to taste your cooking.
>

Masochist ;-).

I eat to live(*), I don't live to eat. What I produce is just on the
edible side. I think I'm right in saying that no one else has ever had
to suffer it, and you are the first to volunteer.

(*) slightly dodgy statement. That might imply that I have a life, I
currently aspire to an existence. I've known people who have lives,
and they seem far too complicated for a simple soul such as me.

[VictoriaB]

Adrian wrote:
> In message <rkv2fq$a9g$6...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>> Would love to taste your cooking.
>>
>
> Masochist ;-).
>
> I eat to live(*), I don't live to eat. What I produce is just
> on the edible side. I think I'm right in saying that no one
> else has ever had to suffer it, and you are the first to
> volunteer.
>
> (*) slightly dodgy statement. That might imply that I have a
> life, I currently aspire to an existence. I've known people
> who have lives, and they seem far too complicated for a simple
> soul such as me.
>
> Adrian

~~~
Re eating - since 'lockdown' I've really had to keep myself in check.
Cooking and trying new recipes is a hobby, eating easily becomes
recreational instead of a necessity.

v - running out of things to do for fun

--
https://www.thefarside.com/

[VictoriaB]

Mack A. Damia wrote:
> On Tue, 29 Sep 2020 05:43:37 -0500, VictoriaB
> <prair...@privacy.com> wrote:

[..]

>
> I supposed you could say that the butcher shop has become part of the
> larger supermarket, eh? You can always find a meat/fish counter in
> the larger stores, and there will be a trained butcher there.
>

~~~
Yes, I forgot about the supermarket guys, who usually have a better
grade of meat. No vibrantly red steaks gassed with carbon monoxide.

Or 'pink slime.'

Oh gad, will I ever enjoy a Ballpark frank again?
v
--
https://www.thefarside.com/

[Mack A. Damia]

I had a yearning for hot dogs last week, and I asked Alma to pick up
some franks and buns. I love them with chopped onions and deli
mustard.

She got the turkey franks, and I don't like them! Not the same
flavor.

Another thing is that in the supermarkets here, you will have a hard
time finding sliced ham. The store will have a dozen or more brands
of turkey ham and maybe "one" brand of genuine ham only if you are
lucky. I don't understand it, but it must have something to do with
the local folks' taste and demand.

[VictoriaB]

~~~
And any fule kno that turkey bacon is an abomination and an atrocity!
v
--
https://www.thefarside.com/

[Adrian]

Limited selection on offer this week, so Pork and Leek again.