pemberton 15 Posted January 22, 2006 Report Share Posted January 22, 2006 Just been laying in the bath, reminicing about the past as you do, and I wondered if anyone can remember the good old fashoined food your ma would give you, for instance, tripe and onions (smashing), raw tripe with pepper and vinegar, pigs trotters, bubble and squeak (the left overs from Sunday dinner), and I think i remember you could even buy sheeps brains and have them fried! ugh! I also remember such delights of eating hot peas from the pea stall on the corner of the old central market, opposite the old Huntingdon St bus station, I think it was owned by the same family who have the pea stall in Vicky Market now. I also remember my dear old ma taking me to a cafe half way up Drury Hill on the right hand side, a smashing meal for about a bob! Any one else with thoughts of what we used to eat? Quote Link to post Share on other sites
mick2me 3,033 Posted January 22, 2006 Report Share Posted January 22, 2006 Mid-late 60's can you remember the 'Silver Knight Grill' on the right, top end of Maid Marion Way. Wooden hut style building as I remember. Another place as a teenager was the coffee bar at the Albert Hall Institute, across the island. We used to attend the Methodist youth club there. The caretaker was a charachter, Ernie, he lived at Aspley, Anyone remember him? Quote Link to post Share on other sites
rob237 89 Posted January 22, 2006 Report Share Posted January 22, 2006 ..... I also remember such delights of eating hot peas from the pea stall on the corner of the old central market, opposite the old Huntingdon St bus station, I think it was owned by the same family who have the pea stall in Vicky Market now?..... Correct....Eric Dickinson & Family. They also did a roaring trade at Goose Fair, with their stall on the Noel Street side. None of my occasional visits to the Vic Centre can begin until I've had a few dishes of their peas and, if I'm unusually flush, a couple of oysters too! hungry Cheers Robt P. Quote Link to post Share on other sites
rob237 89 Posted January 22, 2006 Report Share Posted January 22, 2006 Mid-late 60's can you remember the 'Silver Knight Grill' on the right, top end of Maid Marion Way. Wooden hut style building as I remember. Are you meaning the cafe that was at the Friar Lane/Maid Marian Way junction? Cheers Robt P. Quote Link to post Share on other sites
mick2me 3,033 Posted January 22, 2006 Report Share Posted January 22, 2006 Eric Dickinson still had a stall on Vic Market last time I was in there. He was also one of the original Cockle men visiting the pubs in Nottingham City. Quote Link to post Share on other sites
mick2me 3,033 Posted January 22, 2006 Report Share Posted January 22, 2006 Mid-late 60's can you remember the 'Silver Knight Grill' on the right, top end of Maid Marion Way. Wooden hut style building as I remember. Are you meaning the cafe that was at the Friar Lane/Maid Marian Way junction? Cheers Robt P. No further up on the right close to the Coop House island. The one you were talking about was Called 'Maid Marion', I think? Quote Link to post Share on other sites
Bip 88 Posted January 22, 2006 Report Share Posted January 22, 2006 B) It was only last week when i did myself tripe and onions but what i do is i put a couple of sausages in with the tripe and onion mix and cook the lot in milk yummmmmmmmmmmmmy.. B) Quote Link to post Share on other sites
Caz 25 Posted January 23, 2006 Report Share Posted January 23, 2006 When did you last get your cholestorol checked BIP?? sounds revolting i'll just go & eat my belly pork ribs & not think about how bad they are for me hungry Quote Link to post Share on other sites
mick2me 3,033 Posted January 23, 2006 Report Share Posted January 23, 2006 Sounds terrible I'd rather have a nice Biriani! Quote Link to post Share on other sites
Bip 88 Posted January 23, 2006 Report Share Posted January 23, 2006 B) This is what i did for myself today... Two pieces of belly pork cut up into chunks with half a Spanish Onion cut likewise, put all into a well seasoned Wok fry with no oil for about eight minuted, half a pint of stock [ two oxo's in half a pint of warm water ] simmer for five mins thicken with corn starch..I had boilded potatoes with their skins left on with mine, Yummmmmmmmmmmmmmmmmy Food of the gods you might say...This weather you need something warm inside you Caz ???? This foriegn foods ok but it don't line ya stomach more like removes it. Tripe and Onions 600ml (1 pint) Milk 450g (1lb) Dressed Tripe, washed 25g (1oz) Butter 3 Medium Onions, sliced 3 tbsp Plain Flour 1 Bay Leaf Pinch Grated Nutmeg Fresh Parsley Place the tripe in a saucepan and cover with cold water. Bring to the boil. Remove from the heat, drain. Rinse under cold running water. Cut into 2.5cm (1 inch) pieces. Place the tripe, milk, onions, bay leaf and nutmeg into a saucepan. Bring to the boil, cover and simmer for 2 hours or until tender. Remove from the heat, strain and reserve the liquid. Keep the tripe and onions warm. Melt the butter in the saucepan, stir in the flour and cook gently for 2 minute, stirring constantly. Make the liquid up to 600ml (1 pint) with milk or cream, gradually add to the saucepan, stirring constantly. Bring to the boil and simmer until the sauce thickens. Garnish with parsley. Serve with potatoes and seasonal vegetables. Quote Link to post Share on other sites
pemberton 15 Posted January 23, 2006 Author Report Share Posted January 23, 2006 I don't usually put a bay leaf and nutmeg in my tripe, but it sounds luvvly so I'll give that method a go. Anybody wanna comment on pigs trotters!? Quote Link to post Share on other sites
Caz 25 Posted January 23, 2006 Report Share Posted January 23, 2006 It's not working for me Den, but if that's what it takes go for it!! but........pigs trotters & pigs chitterlings now you are talking ,yummo. Dont get the chitterlings here but the trotters yes. Any of you boys remember how we gals were scoffed at last year for posting recipes Ha Ha !! boot on the other foot now me ducks! must be because you are all SNAGS & have to contribute to the share of cooking hey? B) 1 Quote Link to post Share on other sites
mick2me 3,033 Posted January 23, 2006 Report Share Posted January 23, 2006 The equivilent of Pork Farms in Lincoln, was Curtis's. They sold pigs nose. "Yummy" with salt & Vinager. Quote Link to post Share on other sites
Bip 88 Posted January 26, 2006 Report Share Posted January 26, 2006 Sorry Caz but i've got to ask this question when you say "we are all SNAGS are you referring to this below....if so i take exception to being called Dead Wood....I can asure YOU my wood isn't dead..... !rotfl! A Snagging Issue Tree snags - dead or downed trees in various states of decay - provide vital habitat for as many as 1200 species of wildlife nationwide. Despite the importance of snags to wildlife, many modern forestry practices encourage the removal of dead wood from the forest floor in an attempt to control pests and fungi, as well as for aesthetic reasons. You can create a refuge for hundreds of woodland creatures by keeping snags in your yard (or constructing artificial snags if no natural ones are present). Quote Link to post Share on other sites
mick2me 3,033 Posted January 26, 2006 Report Share Posted January 26, 2006 At the moment i'm listening to ABBA one of my favourite bands of the past. In fact i've chosen to have one of their songs to be played at my funeral Good Point Den and a que for another topic Songs to have played at yer Funeral! Quote Link to post Share on other sites
Caz 25 Posted January 27, 2006 Report Share Posted January 27, 2006 Good to hear you are doing ok Den. Not familiar with those songs BIP. I'm not sure what I would choose gives me something to think about though. Quote Link to post Share on other sites
radfordred 6,284 Posted November 10, 2016 Report Share Posted November 10, 2016 Chicken gizzards stew on the boil. Quote Link to post Share on other sites
radfordred 6,284 Posted December 26, 2021 Report Share Posted December 26, 2021 The squeak is a bubbling  Quote Link to post Share on other sites
Annesley Red 80 Posted December 26, 2021 Report Share Posted December 26, 2021 Ha ha Ha ha we doing same scrumptious Quote Link to post Share on other sites
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