"Carl's Lounge" (Off-Topic Discussion, Traditional Knife "Tales & Vignettes")

Crumpets, least here in the U.S., are not split open like an English muffin to get to the nooks and crannies.
 
Jack Black said:
You guys are making me hungry! ;) :D
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That's EXACTLY what I've been thinking for several days now!! :eek:
All this talk of beans (which I often use as a "sauce" for things I cook - pasta with baked beans for example, or a "garden salad" with baked beans instead of salad dressing), and Spam (which I haven't had for years, but always enjoyed), and now muffins/biscuits/pikelets/crumpets! :thumbup:

It's bad enough that I come to BF and read posts that make me want to purchase more knives, but now I come to "Carl's Lounge" and read posts that make me want to eat more food!! :thumbdn::D:thumbdn:

Yesterday morning was especially stressful as I read the culinary discussions here while skipping breakfast (my favorite meal) to prepare for a blood test requiring a 12-hour fast. :( Today the results came through, and the doctor says my cholesterol is getting too high, I should drop a few pounds (I agree that I could do without about 10 pounds that have crept up on me in the past year), and I should switch to a low-fat diet, which I'm guessing forbids the consumption of "porknbeans", Spam, and biscuits slathered in butter!

I guess I'll have to replace "comfort foods" with "comfort knives" - a new canoe always cheers me up! :D:D

- GT
 
Jack Black said:
You guys are making me hungry! ;) :D
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Pastries, scones and such do appeal.

This section of the grocery store?

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Notsomuch.

(I took this picture at my local very small grocery just now for y'all, especially for our members from ports afar. The bigger stores likely have More. Or maybe not; sometimes it's the smaller venues that go all in for this type of thing.)

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:D

~ P.
 
The pikelet looks like what is sold around these parts as a scone. An English muffin has its nooks and crannies on the inside, revealed only when the muffin is split.
According to the commercials, there are no English muffins in England because Mr Thomas emigrated with his recipe back in the glory days of bodices and brain fevers.
 
View attachment 577191 I remember seeing this stuff in a store years ago. We couldn't stop laughing. It might sell better with a better name. :D

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First two ingredients: partially de-fatted beef fatty tissue, beef fat.
:eek: :D
 
Back in the day of C-Rats, this was my favorite. Pork Slices with Juices. "Ingredients" Pork, Water Salt". I do note the heating instructions omit the 1/4T Truck exhaust manifold method.

My last can:

CRats%2520Pork.JPG
 
Huspenina is a family recipe for pig’s feet in aspic. Start with raw pig trotters, split in half lengthwise. Rub with a scrub brush, under running water. Put in pot, water to cover. Add salt, pepper, Hungarian paprika, whole bulbs of garlic, whole onions. Poach, on the verge of simmer. Consider it an all-day project. Skim gunk and fat as it rises. Cook until the meat is fork tender. If mom made it for guests, she picked the bones out of each foot. For family it was finger food. We got to pick the bones out during dinner.

Put one half-foot in a bowl. Add the cooking liquor to about half way up the foot. My mom, and her mother before here, used to make it in the fall. That got its start in pre-refrigeration days. She would put bowls of Huspenina on the steps to the uninsulated attic. That made nature her refrigerator. The aspic ends up a solid jelly. If it doesn’t, you didn’t seethe it long enough. Or you need a colder autumn. If you have one of those newfangled refrigerators, use it.

Serve cold, with a sturdy rye bread. Lay some trotter and aspic on the bread and bite.

Way better than pickled pig’s feet. Of course, I grew up eating it.
 
george c said:
Hi Folks.

Just spent 45 minutes or so looking here for the first time. Would a story without a knife be OK?

Regards,

George

PS. It's a story about a kid who is 14/15.......
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As long as it meets the other guidelines in Traditional, it'd be OK. Posts in this thread do not have to be specifically about knives.
 
5K Qs said:
It's bad enough that I come to BF and read posts that make me want to purchase more knives, but now I come to "Carl's Lounge" and read posts that make me want to eat more food!! :thumbdn::D:thumbdn:
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:D :thumbup:

Good luck with the diet my friend :thumbup:

pertinux said:
IMG_8736.jpg~original
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Incredible! :D Thanks P, I still think regularly about the Pretzel Aisle! :D :thumbup:

r8shell said:
View attachment 577191 I remember seeing this stuff in a store years ago. We couldn't stop laughing. It might sell better with a better name. :D

hormel.jpg


First two ingredients: partially de-fatted beef fatty tissue, beef fat.
:eek: :D
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Ugh! Potted meat and meat paste was quite a common sandwich spread here when I was a kid, I try not to think too much about the content! :eek: There was a small potted meat factory in the area I grew up in as a kid (actually immediately above where 'The Famous Sheffield Shop' is today), this (Hartley's Potted Beef) produced quite a 'high-end' product compared to the others, but there were always horror stories going around the neighbourhood :eek:

KBA said:
I grew up eating that stuff on ritz crackers. It's basically high end cat food. :D
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:D :thumbup:
 
Jack Black said:
Ugh! Potted meat and meat paste was quite a common sandwich spread here when I was a kid, I try not to think too much about the content! :eek:
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When they were growing up I told the kids that potted meat, spam, vienna sausage, etc were dog lips, pig snout, and turkey toenails.
 
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