foods you grew up seeing but dont know what to do with.

p4radox · 9 Nov 2009 at 19:08

v0n said:
Worcester Sauce - found no applicable use for it in my entire life. As a student I worked in catering. Seen one in every kitchen and on every busboy station. Never seen it added to anything or been asked by customer to provide one for seasoning their food.

Goes with most cheesy things. Fantastic stuff.

Glaucus · 9 Nov 2009 at 19:09

v0n said:
Worcester Sauce - found no applicable use for it in my entire life. As a student I worked in catering. Seen one in every kitchen and on every busboy station. Never seen it added to anything or been asked by customer to provide one for seasoning their food.

It's used in a great deal of sauces as it is a flavour enhancer, like salt, mushrooms, anchovies and other such things. It's also used liek ketchup. Great in soups.

v0n said:
Pickled Eggs - except drunken bets in bars, and initial test "what else can we pickle" does a jar of aforementioned actually have any culinary use?

Not much other than some people like pickled eggs.

v0n said:
Steak and Kidney Pie - very popular apparently, never had one in my life. I don't quite understand how it's supposed to work, unless it's Joey from Friends type of thing: "what's not to like: steak - good, pie - good, lamb's kidneys - good"

what's wrong with kidney and how can you say that without ever trying one.

Mark A · 9 Nov 2009 at 19:27

I use Hendersons relish instead of Worstersauce. For some reason i have an irrational fear of anything containing fish, or even if it doesn't, like prawn cocktail crisps

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http://www.hendersonsrelish.com/ - Its just as good if not better according to people who i cook for.

Kidneys are just plain wrong, they totally ruin a good steak pie.

Muban · 9 Nov 2009 at 21:04

yer_averagejoe said:
my turn: pickled onions. baby onions in vinegar? Sounds like the worst thing imaginable tbh, and what are you supposed to do with them execpt eat them whole?

Make mine a Gibson... lovely. Nicest pickled onions I remember having was in Jimmy's Kitchen (Hong Kong), they used to have a pot full of them on your table, me and my Dad used to polish off a whole pot full on every visit

something_totally_different said:
Chutney. I know I like mango chutney with popadoms in the local, but what the hell else do you do with it?

Chutney is fabulous with savoury Pastries or bakes, cheese, cold meats/hams whatever you fancy really. Rhubarb chutney is my favourite, made with my own fair hand:

v0n said:
Worcester Sauce - found no applicable use for it in my entire life. As a student I worked in catering. Seen one in every kitchen and on every busboy station. Never seen it added to anything or been asked by customer to provide one for seasoning their food.

As already said great in sauces, casseroles, soups or even a bloody/virgin mary.

I get around · 9 Nov 2009 at 21:23

v0n said:
Worcester Sauce - found no applicable use for it in my entire life. As a student I worked in catering. Seen one in every kitchen and on every busboy station. Never seen it added to anything or been asked by customer to provide one for seasoning their food.

Pickled Eggs - except drunken bets in bars, and initial test "what else can we pickle" does a jar of aforementioned actually have any culinary use?

Steak and Kidney Pie - very popular apparently, never had one in my life. I don't quite understand how it's supposed to work, unless it's Joey from Friends type of thing: "what's not to like: steak - good, pie - good, lamb's kidneys - good"

Worcester sauce, good with cheese on toast.
Good to add to spag bol to give it a bit of a tang and also used commonly in marinades.

Pickled eggs are awesome, go well with fish and chips.

Steak and kidney pie is AWESOME! How dare you even attempt to **** it off without trying it you philistine, steak in thick gravy with chunks of kidney, nice crispy pastry, I should come to your house and burn you alive for slagging off the best damn pie known to man. :mad:

Gog · 9 Nov 2009 at 21:35

All these heathens not liking black pudding. Still, more for me I guess

Only thing I don't understand is celery. I hate the taste and it contaminates anything it is put in. Wouldn't be so bad if I could pick it out and not notice.

Slightly OT, but there's a fair bit of food I haven't had since I left home. Stuffed lamb heart, pig's trotters, and good old liver and bacon with kidneys to name a few. I'll have to try and find a good local butcher and rustle myself something up.

I get around · 9 Nov 2009 at 21:46

Black pudding is so damn good, I really want a black pudding sarnie now, damn you ocuk.

Celery + cheesy dip. Celery is pretty bland by itself.

Stuffed heart, damn I haven't had that in years, trip to the butchers friday morning i think.

Mark A · 9 Nov 2009 at 22:19

I eat celery with sugar on it

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matt0r · 10 Nov 2009 at 00:59

Muban said:
As already said great in sauces, casseroles, soups or even a bloody/virgin mary.

Indeed, worcester sauce is one of the few recognizable sauces in korea, so i learnt a greater appreciation for it when cooking, it is awesome in homemade stews or casseroles.

I get around · 10 Nov 2009 at 16:27

Mark A said:
I eat celery with sugar on it .

Just tried this and I have to ask.
Why?

Glaucus · 10 Nov 2009 at 16:43

Gog said:
Only thing I don't understand is celery. I hate the taste and it contaminates anything it is put in. Wouldn't be so bad if I could pick it out and not notice.

.

Soups, stews , real gravy.