Another beekeeping delicacy

[Newbeeneil]

It's odd though that some of these things used to be eaten quite commonly in the UK, even relatively recently. I remember eating sliced tongue as a child (in the 1970s) for instance. I'd not be surprised if most people didn't turn up their noses at it these days.

James

I still love a nice tongue sandwich

 

[Paulypaul]

It's odd though that some of these things used to be eaten quite commonly in the UK, even relatively recently. I remember eating sliced tongue as a child (in the 1970s) for instance. I'd not be surprised if most people didn't turn up their noses at it these days.

James

My grandparents ate tripe (cow's stomach) once a week. As a child, I assumed it was a type of fish.


My in-laws are Chinese. When they found out I keep bees, they asked, with a straight face, if I sold the brood for eating.

 

[Sutty]

I loved tripe (the honeycomb type) as a kid, with salt pepper & vinegar, and am reported to have asked, when in the butcher's "can we have some of that stuff that when you bite it your teeth bounce back?"

 

[Paulypaul]

When visiting the in-laws in the mountains of southwest china, I've eaten bamboo maggots. They were fine. Tasted of protein, if indeed that is an actual flavour.
Just don't eat the heads.

The things I hated were chicken feet and duck tounges. They're just gristle and cartilage, with zero taste. I don't see the point in eating them. But, the locals
loved it.
I've noticed, in general, the Chinese love eating cartilage. At a restaurant theres lots of crunching noises as they strip chicken to the dry bones. Made me want to yack.

 

[The Poot]

I still love a nice tongue sandwich

I get tongue pie quite a lot

 

[JamezF]

The things I hated were chicken feet and duck tounges.

Chickens' feet seem to be popular in a few cultures. I also struggle to see why though. It's not as though there's much on them to eat. As a child it was far more fun to find the tendons for the toes near the "knee" and chase people around whilst pulling the tendons to make the toes "grasp"

Pigs' trotters. There's another one. I've only ever boiled them up to make jelly for pork pies.

James

 

[Newbeeneil]

When visiting the in-laws in the mountains of southwest china, I've eaten bamboo maggots. They were fine. Tasted of protein, if indeed that is an actual flavour.
Just don't eat the heads.
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The things I hated were chicken feet and duck tounges. They're just gristle and cartilage, with zero taste. I don't see the point in eating them. But, the locals
loved it.
I've noticed, in general, the Chinese love eating cartilage. At a restaurant theres lots of crunching noises as they strip chicken to the dry bones. Made me want to yack.

I didn’t mind the duck tongues but the chickens feet were like eating a miniature rubber glove filled with gelatine.

 

[jenkinsbrynmair]

I do like a slice of ox tongue - I remember cooking them when we had the butchers shop, I remember being given the task of peeling the tongues after they came out of the burco - it's much easier to do when it's still hot, but hell on the fingers!, we'd then roll them and let them cool on a dish with a weight on top. Saturday evening was whatever was spare in the shop - roast beef and roast potatoes if we were lucky, one weekend we had salad and cold tongue (still get plenty of that now being married) my great grandmother's sister - my mother's aunty Peg would stay with us each weekend, to help in the shop and look after us kids, she was a right horror and her and my father welt along like cat and dog' that evening she refused to eat anything that had been in an animals mouth - dad offered to boil her an egg.

 

[jenkinsbrynmair]

Sweetbreads, tripe, chitlins, giblets trotters, pork cheek, tongue, heart. Still sold in Cardiff Central market.

sure it is - nothing like a pan of roast giblets on a winter's evening.
of course I have just discovered that we can't discuss a great Welsh traditional dish made with pig entrails in front of the forum censorship bots people used to put orders in when we took delivery of a consigment of pig's 'pluck' (heart, liver,kidneys and lungs - plus the membrane surrounding the intestines. Then my mother and grandmother would busy themselves with the mincer making up trays of home made (I can get past the bots by spelling it in Welsh) Ffagods

 

[Anduril]

sure it is - nothing like a pan of roast giblets on a winter's evening.
of course I have just discovered that we can't discuss a great Welsh traditional dish made with pig entrails in front of the forum censorship bots people used to put orders in when we took delivery of a consigment of pig's 'pluck' (heart, liver,kidneys and lungs - plus the membrane surrounding the intestines. Then my mother and grandmother would busy themselves with the mincer making up trays of home made (I can get past the bots by spelling it in Welsh) Ffagods

When I was 16, one company I worked for had that delicacy once a week, you had to order it the day before. That reminds me I forgot to have haggis this year.