My dad used to use lard to fry the sausages and onions and when they were done, the melted onion flavoured lard along with the fat that came out of the sausages all went into the mash. No butter or milk was harmed in the making of mash in our house!
I have to admit, one of the tastiest bits about eating those steaks in San Sebastian was the big chunk of beef fat running around the edge. I did indulge a wee bit.My dad used to use lard to fry the sausages and onions and when they were done, the melted onion flavoured lard along with the fat that came out of the sausages all went into the mash. No butter or milk was harmed in the making of mash in our house!
Oh, that reminds me, when you next make an egg and bacon sandwich, after loading the sandwich up and before cutting it in half, fry the sandwich on both sides in the bacon tainted fat that’s still in the pan. Chef's bonus I call it in our house.
I’ve gotta go there one day soon.
Mine used to breed rabbits. All the women in our family had rabbit skin coats and gloves with the mandatory rabbit stew.
Are you in Buxton, Derbyshire? That was my home town.
And obviously food of the Odds!Food of the Gods.
Quite the contrary, since tne liquor licensing laws were relaxed 20 odd years ago, many pubs serve decent English grub all day
Not in Buxton...further south along the A6 towards B.well. I don't go much into town if i can avoid it since it became a tourist trap, especially in Summer, stuffing themselves with tarts and gawping at the world famous opera house.
They stock up on 'em in B.well to strengthen their resolve for the Taddington Experience on the way North: the survivors can be seen waddling about with crumbs all over their chin.
Yes, I used to work in Chapel-en-le-frith. Many winter mornings I'd phone to say I couldn't get in and the foreman who lived in Burbage would be chuckling on the other end of the phone because he'd gone in at 6 am.
Haven't been back for years. Don't suppose I recognise it now.
A bit grey from memory. Bakewell's nicer IMO
