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Food from your early years as an adult or child?

Oh yes. I remember those really long packets of spaghetti in blue paper. People used to have spaghetti jars too. It's become artisinal now in some places and it is different to the very cheap stuff.
 
AJB Temple said:
Oh yes. I remember those really long packets of spaghetti in blue paper. People used to have spaghetti jars too. It's become artisinal now in some places and it is different to the very cheap stuff.
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Wife has a very fancy long tin "Golden Medal Spaghetti" which can take a packet of spaghetti and packet of linguine.
 
Using up the leftover meat from new year day family lunch, so rissoles for tea 😀
The wood that the mincer is fixed to is in the bench end vice.
 

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Lurker said:
Using up the leftover meat from new year day family lunch, so rissoles for tea 😀
The wood that the mincer is fixed to is in the bench end vice.
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Cutting off all the little bits of meat from the Sunday joint used to be my job as a lad, then pushing it all through a mincer like that, to make cottage pie for Monday. I can remember the distinctive feel of the cold hard fat and gristle!
 
AndyP said:
I wonder what he would make of my partial solution to that problem. I break the spaghetti in half before I cook it. Easier to cook, serve and eat.
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I seem to vaguely remember something about it being impossible to break a single length of spaghetti in half. Always breaks into three. That may not apply to a handful, and also might only be true if you hold the piece of spaghetti by the ends. My wife cuts hers up, which does seem to enrage some people.
 
Pretty sure my mum has a spong mincer. Doubt it has been used in 40 years.
 
Mr P said:
Not used in a long while, but, I do believe that there is one lurking in one of our cupboards, along with a couple of bean slicers.
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It was only yesterday when I was researching Mr. Spong that I was aware he made a bean slicer. Are they any good?
 
Lurker said:
Does anyone else still use a Spong mincer?
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Mmm, I do have a Spong mincer, given to me by my mother, as she no longer used it. I think she may have inherited it herself from a grandparent. It still works.

I do have two other mincers (that doesn’t count as a collection), a Kitchen Craft one I bought whilst on a self-catering holiday (probably Landmark Trust) for a specific dish I wanted to make. It works, sort of. And the best of the lot a no-name one bought from the ICA in Tyresö.

Back on the subject of forgotten foods: beef stroganoff, which I think was popular in the 70s/80s. I should have remembered because I have made it more than once. The quick version, mushrooms, sour cream, mustard and allspice. Beef to be rare. I made it a couple of nights ago, with some thinly sliced wing rib which we had had on New Year’s day. Stirred through just before serving so as not to lose the beautiful pinkness.

And finally back to prawn cocktail. I have read that there was a reference to it in a 1962 episode of Coronation Street. Now I have never actually seen any episode of that programme, but I doubt it was cutting edge. So prawn cocktail must have been well enough established (at least as a phrase) by that time.
 
Lurker said:
It was only yesterday when I was researching Mr. Spong that I was aware he made a bean slicer. Are they any good?
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Yes, they are very good, one was my mums, she used it every year when salting beans in the old glass sweet jars, I had it when she stopped doing that. I then picked up a two slot slicer, one slot for larger beans and smaller, what I would call a normal slot.
 
Tiresias said:
Mmm, I do have a Spong mincer, given to me by my mother, as she no longer used it. I think she may have inherited it herself from a grandparent. It still works.

I do have two other mincers (that doesn’t count as a collection), a Kitchen Craft one I bought whilst on a self-catering holiday (probably Landmark Trust) for a specific dish I wanted to make. It works, sort of. And the best of the lot a no-name one bought from the ICA in Tyresö.

Back on the subject of forgotten foods: beef stroganoff, which I think was popular in the 70s/80s. I should have remembered because I have made it more than once. The quick version, mushrooms, sour cream, mustard and allspice. Beef to be rare. I made it a couple of nights ago, with some thinly sliced wing rib which we had had on New Year’s day. Stirred through just before serving so as not to lose the beautiful pinkness.

And finally back to prawn cocktail. I have read that there was a reference to it in a 1962 episode of Coronation Street. Now I have never actually seen any episode of that programme, but I doubt it was cutting edge. So prawn cocktail must have been well enough established (at least as a phrase) by that time.
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I am trying to bring Beef Stroganoff back!! I cooked it in the summer for offspring and friends - but minus the mushrooms as he is faddy about them, and he has since taken it over as one of his specials when cooking for friends at his place. I use fillet steak and keep it super rare. I first cooked this when I was a teenager and worked at Duster's restaurant in the evenings after teaching sailing during the day in Salcombe. Brings back very positive memories but I then forgot about it for decades.

Re PC. Perhaps it was a northern thing? :unsure: :ROFLMAO:
 
I remember using a Delia recipe for Stroganoff when I wasn’t really thinking and she said the meat should be cut 2” square, this I tried with 2” cubes, not the best stroganoff I ever made lol. But yes love it.
 
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