Foodie Hell

[smitch Profile]

I really like the canned mock duck. It is good in stir fries

[MagicMarmite Profile]

I thought it was ok when I tried it, which I only did out of curiosity.

[Badger's Mate Profile]

I used my long-held tin of mock duck a couple of months ago. As you say MM, it's OK. Looks a bit like duck, tastes nothing like duck.

[Pampy Profile]

What's it made from?

[Seatallan Profile]

My foodie hell things are

Anything with coconut in - even milk or oil because i can't bear the smell either.
Celery
coriander leaf unless there is a little in some Mexican dishes (don't ask !)
parsley, tarragon and dishes containing them
sickly sweet puddings/baked goods/sauces
white chocolate
Creme Eggs
any foods with a floral flavouring - doesn't matter whether it's rose, parma voilets or lavender
offal such as liver or kidney unless it's in haggis, faggots or pate



It feels like we've gone back into the 'what do you dislike that everyone else loves' territory here, or am I missing the point?

I took it to mean branded products rather than ingredients which we covered a while back . I hate ye olde oak tinned ham with that layer of fat round the side , same with spam

Now, I have a secret liking for both the above. I still make spam fritters sometimes.

[smitch Profile]

What's it made from?

It is seitan made from gluten.

Going back a few posts, I love Parma Violets, don't like rose or violet creams though.

[Renee Profile]

I had to look up seitan. It is high in protein, but not a complete protein, lacking in lysine.

https://www.healthline.com/nutrition/seitan#allergies

[herbidacious Profile]

Seitan aka Satan, to my coeliac friend

[PatsyMFagan Profile]

Talking of which, I ordered 3 jars of pickled cockles for someone with my grocery order. Sainsburys can only supply one jar and have substituted 2 jars of pickled mussels. Friend doesn't like them. Too much of a faff to return so I'll keep them - what on earth does one do with them?

I would just eat them ..... every time I go in the fridge

[PatsyMFagan Profile]

I love jellied eels but rarely have them these days.

Me too .. I have to wrangle with my conscience as I think they are endangered now, unless guaranteed from a renewable source

[PatsyMFagan Profile]

Now, I have a secret liking for both the above. I still make spam fritters sometimes.

Me too... corned beef fritters too

[Pepper Pig Profile]

No, no, no to jellied eels. All that jelly and bone. And WTF is liquor?

But give me smoked eel and I will love you forever.

[Badger's Mate Profile]

I have to wrangle with my conscience as I think they are endangered now

They've always been endangered anywhere near me

My eel consumption has dropped markedly for the same reason.

PP - The first time I took Mrs B into a pie & mash shop I was somewhat concerned how it would go. To my delight she loved pie, mash & liquor. I know better than to push my luck by suggesting she tries the stewed eels.

[Earthmaiden Profile]

Growing up by the seaside I always longed to try the jellied eels sold along the seafront. I was bitterly disappointed when, many years later, I got to try them. Masses of tough, inedible skin and bone to contend with and only a little bit of meat. The jelly was the best bit. I really don't get what the attraction is. Maybe it was a bad experience?

[Badger's Mate Profile]

I've never found the skin tough or inedible, maybe you were unlucky. The meat to bone ratio depends upon the bit of the eel you've got, there's not so much meat near the end of the tail, but there should be a mixture of round bits and horseshoe shaped bits. It takes a bit of practice to fillet them with your teeth and tongue.

[Stokey Sue Profile]

I had them from Tubby Isaacs iconic stall on Petticoat Lane, many years ago. They were ok but it was the jelly I wasn’t keen on!

They weren’t sold on our bit of coast, I reckon Scarborough has the best seafood stalls, the crab sandwiches are fabulous

[Grasshopper Profile]

I don't count Quorn or artificial sweeteners as they are not food.

Quorn needs LOTS of flavouring added to make it even halfway pallatble!

I HATE liver - love pate tho.

Grasshopper

[Earthmaiden Profile]

It takes a bit of practice to fillet them with your teeth and tongue.

I suspect you're right! The actual flesh was quite nice but I won't rush back for more.

[Amyw Profile]

Quorn covers a variety of products . If you’re using the “chicken” chunks or “mince” then yes, it does need a lot of flavour added but then they’re designed to be used in things , such as curries , bolognaise etc . Normal beef mince boiled would be pretty boring too without any flavour added to it .

I don’t see how it cannot be classed as food. Yes it’s processed , but how much of our food is these days

[Stokey Sue Profile]

Don’t know if they are still the same, but Quorn nuggets used to be rather good