Your least favourite foods

[Badger's Mate Profile]

I wonder if anyone has encountered UK restaurants that have picked up on the St John nose-to-tail idea, but at ordinary people prices.

Yuk! Brainburger!

Brain burger was definitely on the bar menu at St John Bread & Wine quite a bit last year. I've also had them there previously, not as a burger. Always less than a tenner iirc.

In taste and texture they're similar to a non-fishy version of soft roes.

[Sakkarin Profile]

Vegetable - turnip (white ones, navets)

Ha! Just thought of you when flipping through my Paul Gagnaire book, Stokey - there's a whole double page spread dedicated to the turnip!

"The Turnip is the poor man's truffle, a product wrongly viewed as dull, which on the contrary brims with character if properly handled. Glazed turnips, turnips with salt or in broth - all are good. Their special taste makes them a basic ingredient of good cooking."

Not saying I agree with him, it took me long enough to appreciate parsnips, turnip has a way to go yet to be promoted into my vegetable first division.

(Click pic for larger version)

[Alexandria Profile]

Sakkarin,

Fabulous photograph from Gagnaire´s book ..

I love turnips and parsnips too ..

I particularly like them in soups ..



Have a nice weekend ..

[Sakkarin Profile]

And of course I meant Pierre, not Paul....

[Stokey Sue Profile]

It is indeed the "unique flavour" of turnios that I dislike.
A couple of people have assured me that I'd find them delicious if theycooked them for me,which I find patronising, apparently I don't know my own mind

[Badger's Mate Profile]

The one dish in the 'Nose to Tail' books that I didn't enjoy when I cooked it was the turnip bake. I don't dislike them in stews but they're not my favourite. Swedes, on the other hand, are an entirely different matter.

[Joanbunting Profile]

We love turnips - navets and swedes- rutabagia. I sometimes do Bordelaise turnips which are small trunips, cooked until nearly soft then tossed in breadcrumcs cooked in a little butter with lots of chopped parsley.

Swedes are a favourite as a puree - lots of cream and black pepper when served with roast pork. Next day made into a sort of bubble and squeak with mashed potatoes.

[Badger's Mate Profile]

Yes, butter or cream, S&P and a grating of nutmeg in mashed swede.

[Stokey Sue Profile]

Mashed swede with chopped watercress stirred through - very pretty and delicious