1. My Gran's cabbage (love her) .... she would boil it for 40+ mins, drain it and then beat it with a fork until it lost what little life was left to it and turned into a cabbagy green slime ... she lived in the world of you don't get down from the table 'til your plate is cleared .... some v long sunday lunchtimes! Lovely lady, shocking cook.
2. I did a years voluntary work in a children's home (VSO), in Ghana West Africa, 25 years ago, I ate what the locals did .... in this case a dish of froo froo (a yam cassava paste) with 'meat'. No cutlery. Was with friends in badly lit bar. meat on the bone and eating with my hands. After chewing away for a while decided to check out the next bit with meat left on the bone .... gave it a good look, to see two very large teeth looking back at me. Some sort of large rodent head!! OMG!! However, I did finish the meal ... not sure if I could now.
Beth
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Yes!
Me too! Parsnips were sometimes cooked with the roast potatoes and then landed in your plate....and if you weren't very observant re vegetable shapes ...... not a welcome surprise! Ugh!
I remember my gran's cabbage too, and the noise of the knife on the enamel colander as she chopped it up after it had boiled. She would then drink the water as it was "good for the complexion"
Liver, tapioca, mussels, mince, sausages, black pudding....I could go on all night....yuck!
What was it with cabbage in those days, mind, my Gran generally cooked the life out of everything vegetable .. to a mush, and all meat, especially liver, resembled shoe leather ... loved her to bits tho' just tried to avoid cooked meals ... she did a grand sandwich!
Actually I like parsnips too,,, but don't like to be surprised by them .... I think they should wave a flag, or be bright blue, then I'd know they weren't potaoes
Beth x
Sago pudding (or frogspawn as we called it) in school dinners! Still makes we want to throw up thinking about it even now 50 years later!
Sago pudding!! I'd forgotten the name of it. Disgusting stuff.
Also 'gristle pie', thin, cardboard like layer of pastry with beige coloured 'gravy', a few pieces of soft carrot and 'meat' ..... from what part of what animal I cannot imagine ..... give me minced horse any day!
OMG!! My parents divorced back in 1964 ... we kids used to go to dads every other weekend when all we got were Fray Bentos pies .... I'd completely forgotten about them .... but can still taste them (euchhh) .... do they still exist?
Not a tall tin, as in dog food, it was like a pie shaped tin with a metal lid. I have no idea how it was cooked as I was little, possibly just opened and put in the oven. Puffed pastry top, and dark gravy and shockingly chewy meat
Mashed potato at school - one lump or two. Still can't eat mash
Can recall my mum always chopping the cabbage after cooking,never understood why, nowadays she always says my cabbage tastes different, it's the way I cook it, definitely not for forty minutes. Not keen on parsnips but I do put them in stews and mash them with carrots,so there not a total no,no.Oh and how I remember frogspawn for school dinners and that terrible watery custard often with lumps. I don't much like custard now must be the lasting memories. School dinners are not the same these days.
Yeah...yukky school dinners This was unusual but one dinner time at home I was made to stay at the table with my father watching over me who insisted I eat a great heap of mashed potato. The more he drummed it in to me - 'waste not, want not' the harder it got to swallow. In the end I was sick all over the carpet...I was allowed to leave the table then .
in this day and age that would be seen as cruelty, and we would not be encouraged to eat lots because of child obesity, what changes have occurred since we were children.
my mums brussels sprouts, cooked to death, strained and then a saucer placed on top of them in the colander & squashed down to getall the water out so we were then served a lump of yellowy green blop.
Plus, after his retirement my grandpa had a job as a night watchman at the Quaker Oats factory or wharehouse. He was always bringing home 'samples' of new fangled cereals.
Once he brought this white powder, he called it 'instant porridge' just add hot milk which we did. It was the most disgusting gluey gloop & he sat there watching while we pretended to enjoy it for so long we were late for school.
A wonder we didn't vomit. He told us the next day that he'd made a mistake & the white powder was flour!
bringing back memories of Christmases at my 'Nans' .... the eggy smell of over-cooked sprouts, the mushy texture, Gran did not do sprouts, that was Nans territory, but no better for all that
Porridge was, thankfully, not something I was often expected to eat
My biggest nightmare these days is peas served with everything, as I can't get them to my mouth unless I use a spoon or they are mushy ones, how embarrassing, poor me!!!!!!!!!!!!!!!!!!!
Lumpy mash with grey bits, over-cooked veg, lumpy custard, "meat" pies, frog-spawn and wallpaper paste (semolina), dry and gristly liver, and yet ........... I think we were fitter then and there was certainly less obesity. Maybe just because the food was sometimes so awful that we ate less!
Food was much less appealing .... so we only ate if we were hungry
Unlike today when a frozen pizza is cheap, easy to cook, and SO much tastier than the food I had as a teenager.. so of course .. eat more ... and therefore fatter
A long time ago on a lovely hot summers day .I was walking past the butchers and there was this lovely pigs trotter on display . I bought it ,took it back to my flat and cooked it ready to have cold the following day. I got home from work the next day ,delved straight into the pan and took a big bite of pigs trotter FULL of maggots. Just imagine!!!!
Oh the one thing I remember from childhood was going into a restaurant with my mother who ordered tripe for the two of us - I retched my way through it and was made to eat the lot. Also the big lumps of fat on chops etc - I was never allowed to say I didn't like something but made to eat all that was put in front of me regardless.
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