Foods you've not had since you were a kid?

suprisingly is rob . trouble is , my mam made that much , it would take a couple of days to finish it off . it's a cheap meal . i'd say no more than £3 , and it will feed atleast 2 adults and 3 kids .
i'd go easy on the salt though . shanks are quite fatty and contain alot of natural salt , but the longer you simmer , the nicer the pestel . most flavour of meat is in the fat , so keep the fat on .
piss easy to make aswell .
nice with a thick crusty loaf , like a bloomer .
and a pint of cider to wash it all down .
 
Stuart said:
that takes me back , homemade 'pestel and pea' soup .
pestel = a cheap cut of pork ( usually the shank part ) soaked in salt water overnight .
dried peas soaked in salt water overnight .
drain and rinse both , simmer pestel first for a few hours in a large pan then add peas towards the end .
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hark at gordon ramsey
 
paddy , i know i'm right up there with the best of them mate . ( tv chefs ) .
but i can't see anyone giving me a six part series ? i sound too 'scallyish' with my manc/salford accent .
saying that , if the hairy-bikers can get a slot , then there's always hope ?
i'm more of a baker/chocolatier than a chef . but i just love working with food and being 'creative' , i miss it .
 
Stuart said:
paddy , i know i'm right up there with the best of them mate . ( tv chefs ) .
but i can't see anyone giving me a six part series ? i sound too 'scallyish' with my manc/salford accent .
saying that , if the hairy-bikers can get a slot , then there's always hope ?
i'm more of a baker/chocolatier than a chef . but i just love working with food and being 'creative' , i miss it .
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I to used to be a sous chef (regarding your post in the Ramsey thread) at the Britannia hotel on Palatine road in Didsbury fortunately the Head Chef was a blue (Gary) and was a top bloke so no worries there..
 
my dream rob , is to own a small restaurant by the coast somewhere ( preferably in a warm climate ) specialising in local produce from both land and sea . nothing too big , about 60-80 covers . just big enough to employ a handful of friends/family . would make a good living at it , in the right location .
i would'nt go back to working in someone's hotel/restaurant kitchen now though . fuck that working split-shifts/tuesday night-sunday night/one and a half days off bollocks .
 
Stuart said:
my dream rob , is to own a small restaurant by the coast somewhere ( preferably in a warm climate ) specialising in local produce from both land and sea . nothing too big , about 60-80 covers . just big enough to employ a handful of friends/family . would make a good living at it , in the right location .
i would'nt go back to working in someone's hotel/restaurant kitchen now though . fuck that working split-shifts/tuesday night-sunday night/one and a half days off bollocks .
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I did 15 years of split shifts as a chef and it really did take its toll on me, to be honest at times it made me quite poorly, thats why i laugh so much at these TV chefs Ramsey, Oliver, and i forget his name now the guy that does the Saturdat morning Kitchen and how they make out its the perfect job and how they make out life in the Kitchen is, its bull shit,
Working in a kitchen is hell most of the time, stressful, long hours, hard work, Head Chefs that are wankers and mostly quite low pay.
They give it an image that is so untrue its unreal,
I understand your idea working for yourself, that would be great but again if you weren't meeting your budget it could be stressful especially if you had the bank manager on your case, there's an awful lot of privately owned restaurants that fold in the first year.
To be honest with you Stu i love cooking and i love cooking for family and friends, i love ingredients and i enjoy preparation and menu planning etc but nowadays i would only do it for my self at home or in a friend's kitchen, never again can i see my self back in a professional kitchen, but hey you never know.
 
spot on rob . that's why i fucked the kitchen's off and went into large scale food manufacturing ( FMCG ). better hours , better pay , most weekends off , less wankers to work with , straight shifts . even working with the N.P.D staff felt like i was still being creative on a small scale before 'hitting' the production line with a new product .
i worked with some right gobby-fuckers in my time . stressed out head chefs who were close to cracking point , lol . usually the more stressed they were , the more you could tell they were lacking in organisation/preperation/man-management skills . worked with my fair share of alkies aswell . there's loads of them in the industry .
'when' i win the lottery and set up my own stress free restaurant somewhere in the eastern part of the mediterranean , i'll give you a shout rob . £400k should do it ;-)
 
Canadian Minute Steaks
Dream Topping
Rise And Shine powdered orange drink
Instant Whip (poor man's Angel Delight)
Yogurt Whirl
Fray Bentos pies
Campbell's Meat Balls
Alpine fizzy drinks (anyone old enough to remember the Alpine man? CherryAde, PineappleAde, E-numbersAde)

Ooooh, got cravings for some 1970s shite now...anyone fancy sharing a Vesta Chow Mein???
 
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