Another beekeeping delicacy

[Sutty]

If it looks ok smell it.
If it smells ok taste it.
If it tastes ok eat it!

Works for me. My biggest surprise was Greek yoghurt that was about 2 months past date & was still fine.

 

[Anduril]

If it looks ok smell it.
If it smells ok taste it.
If it tastes ok eat it!

Works for me. My biggest surprise was Greek yoghurt that was about 2 months past date & was still fine.

Now use the same test for durian!

 

[jenkinsbrynmair]

remember once finding a large catering can of roast chicken with truffles in aspic tucked away on a shelf in our cold room which I insisted we opened, this was about 1977, my father reckoned it had been there long before I was born - it was fine!

 

[Sutty]

Now use the same test for durian!

I've eaten it, it didn't smell bad to me, just a bit weird

 

[enrico]

Now use the same test for durian!

I often wondered who was the first to taste it.love the stuff myself, can't get hold of It here in the uk

 

[Anduril]

I often wondered who was the first to taste it.love the stuff myself, can't get hold of It here in the uk

You can buy in the UK, but it's expensive.

 

[enrico]

You can buy in the UK, but it's expensive.

Not in Somerset, bet it's only on London

 

[Sutty]

You can buy it on amazon but it's expensive!!!

 

[rossbyjove]

I've eaten it, it didn't smell bad to me, just a bit weird

I did have a Durian fruit bar from local asian shop, thre guy laughed at me when I bought it.
Smelled of Butane gas, wasn't disgusting but would not bother again.

 

[rossbyjove]

Not in Somerset, bet it's only on London

I bought a durian fruit bar in Yeovil !
Asian shop just down from Tescos on the left.

 

[Amari]

All these "odd" foods are just a matter of convention and culture or experience.
I do remember working in a parisian company one summer as a student and enjoying a pie in the canteen, though it was a bit rich. Once I'd had enough I lifted to crust to find the filling was brains (calves brains I think), at that point I really didn't want any more!

My mother used to feed cooked brains to me and my brother when we were young. I'm sure she was convinced this would increase our IQs. For some bizarre reason she used to paint our eyelashes with something to make them grow longer. This was late 1940s. Whenever my maternal granny visited they would sit down together and drink Epsom Salts (magnesium sulphate crystals dissolved in water) from a saucer.
Spare a thought for our dog: it was fed boiled lights (lungs). The smell of these cooking was revolting.

 

[Gilberdyke John]

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 aunt used to cook tongue, peel it and press it afterwards by putting it in a bowl, another bowl on top with a 7lb weight in the upper bowl while it cooled. Tongue in supermarket is still a thing but it's only seen sliced and prepacked.

 

[Gilberdyke John]

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.

I recall when pig killing days came around. The local butcher would come down and do the deed then the carcass was suspended in the big shed and he did the basic cutting up. My aunts and a family friend would gather in the kitchen to create the products from the various non meat parts. There was always some brawn (fatty grey stuff) in a bowl. That was something I couldn't be persuaded to sample.

 

[JamezF]

I recall when pig killing days came around. The local butcher would come down and do the deed then the carcass was suspended in the big shed and he did the basic cutting up. My aunts and a family friend would gather in the kitchen to create the products from the various non meat parts. There was always some brawn (fatty grey stuff) in a bowl. That was something I couldn't be persuaded to sample.

I remember eating brawn as a child. I'm not sure it ever occurred to me to wonder where it came from (beyond "the market").

James

 

[jenkinsbrynmair]

I remember 'helping' my grandmother making brawn afrer my father had 'saved' a few pigs heads for her when he called in at the slaughterhouse.
Another favourite of mine was roast ox heart, cooked instead of a beef joint, I found the meat very dense but also very tender.