Rubbish Recipes

[Sakkarin Profile]

My memory is that they were tastier than normal chicken (although always cooked in a pressure cooker) , I guess noone under 50(?) would know that, and almost everyone over 50 has forgotten about them since almost all butchers disappeared. My mum used to get them defeathered but otherwise complete, heads, feet, guts, the lot, and I vaguely remember seeing them hanging from hooks by the necks in butchers windows as a kid. I used to buy them myself when I first moved here (1979), but can't recall the last time I bought a boiler.

[Stokey Sue Profile]

Plucked but otherwise intact was known as New York dressed, before universal refrigeration the Chools were supposed to last longer if the body cavity was not open

I’ve seen boiling fowl certainly in the last 10 years, possibly in the last 5

[Sakkarin Profile]

https://palmersbutchers.com/product/2-x-boiling-fowl/

[Stokey Sue Profile]

If they look as good as that I’d be tempted!
Nothing like the stinky jaundiced things in the market

[Sakkarin Profile]

Haaaa! Contemplating a recipe book clearout, and the first book I opened (from 1965) had this recipe in it, which actually marginally endeared me to the book again, it's so desperate. Anyone identify the culprit? Make sure the eggcups are exceptionally kitsch, and that the lemons are huge. Time for a couple more rubbish recipes?

[Suelle Profile Website]

Haaaa! Contemplating a recipe book clearout, and the first book I opened (from 1965) had this recipe in it, which actually marginally endeared me to the book again, it's so desperate. Anyone identify the culprit? Make sure the eggcups are exceptionally kitsch, and that the lemons are huge. Time for a couple more rubbish recipes?

Fanny Craddock?

[Stokey Sue Profile]

I remember there being lemon cups filled with things around 1970

Another odd thing about sardine stuffed lemons is that while sardines have always been bargain basement, lemons have not always been cheap

It's a lot of butter

[Sakkarin Profile]

Cranny Haddock - good guess but no!

Maybe someone could dig out a horrid Fanny recipe.

Here's a colour double page spread from that book with the sardine dish.

WARNING: Not suitable for veggies or vegans...

www.sakkarin.co.uk/foodforumpix/whole-pig.jpg

[Pepper Pig Profile]

Robert Carrier?

[Sakkarin Profile]

Guilty

[karadekoolaid Profile]

How´s about one of Fanny´s Banana Candles? https://www.theguardian.com/media/2006/oct/24/broadcasting.tvandradio

[scullion Profile]

hahahaha - after looking at the photo my first thought was robert carrier, too.

Maybe someone could dig out a horrid Fanny recipe.

i'm not sure that's really worded correctly!

[Sakkarin Profile]

"Handles of the candles" in that article - Fork handles?


https://scontent-lhr8-1.xx.fbcdn.net/v/t1.0-9/fr/cp0/e15/q65/121492955_3625746874136345_2584592117683359500_o.jpg?_nc_cat=109&ccb=2&_nc_sid=9e2e56&efg=eyJpIjoidCJ9&_nc_ohc=yYmnjaafNJAAX8UGA5X&_nc_ht=scontent-lhr8-1.xx&tp=14&oh=101b230faf4e932728c9745fde8458b9&oe=5FB6E723

[Stokey Sue Profile]

I once ate at the Robert Carrier restaurant in Islington, ca 1982
Every single thing on the menu (it was one of those restaurants that only did the set menu of the day) was beautifully cooked and delicious in itself but the meal as a whole made me feel queasy, I can't remember it all, but I know there was a main course of the richest beef bourguignon I've ever tasted (bone marrow?) served with extra creamy dauphinoise potatoes and green beans dressed with flaked almonds lightly fried in enough butter to drip off the beans

So the butter should have been the give away

My parents went to his other restaurant that same year and said it was just the same

[jeral Profile]

Gee thanks, Sakkarin. I'll never dare peel a banana now
That's not to detract from the skill of the picture creator and I do like it as visually pleasing and simple enough to be stunning from a distance.

I imagine very soon similar artworks will soon emerge with fish exuding bubblegum-style miniature cosmos plastic f*rt bubbles with minnows swimming around happily in them. Another version of a rubbish recipe?

A Great British Menu dish a year or so ago was nose to tail pork on a sharing platter and almost nothing else. It struck me as downright weird, being totally unbalanced as a plate plus ignoring the number of vegetarians and non-pork eaters around. I wonder what they'd have got?

[karadekoolaid Profile]

If anyone served up Fanny´s "Candles" these days, they´d probably be arrested for overt pornography; but still, thank goodness styles have changed over the years.
I´m really uncertain as to when, exactly, we began to value (a) properly cooked food (as opposed to meat and two veg boiled to oblivion) and (b) well-presented food - probably the start of the 90s? Personally I find a well-presented plate far more appetising, given that the visual aspect is almost as important as the taste. Food is now art as well as good flavours; combinations of "design" as well as innovative mixtures of ingredients. Bring it on!

[Sakkarin Profile]

Ha! There's a contender on the front cover of one of my Cranny books that I'd overlooked, as it was hiding there in plain sight! I'll post the recipe if anyone can identify a couple of the ingredients. Even I can't identify a couple of them, and I've got the recipe...

[Pepper Pig Profile]

Grapefruit and artichoke heart . . . ?

[Seatallan Profile]

Actually.... I rather like the sound of the sardine-stuffed lemons. With a few tweaks, it could be a marvellous 'we'll eat again' starter I think...

[Stokey Sue Profile]

My mum had that Mrs Haddock booklet, but I don’t remember what the recipe is - I’ll tKe a punt on a whole stuffed cabbage with a rice filling?