I actually picked up a piece of silverside in the supermarket today, put it back when I remembered the old fella was doing night shift so will have to wait till day shift comes around.........also love pickled pork just as much. not popular nowadays because younger people don't know how to cook it, had a chef in a place i worked once ask me how do you cook this, couldn't believe it, but it is not fast food so how would they know, takes a bit of time and has gone out of fashion because it does take time.
The silverside sounds great. I think this food is something to do with fast, or not fast, but also the salt in the pickling process. These foods were created to preserve the meat of the recent kill before fridges and freezers were invented. Now we just enoy them. I used to do silverside on the station. I had plenty of beef, a large cold room, and hungry ringers. Just recently at the Nullarbor Roadhouse, I enjoyed a feed of lambs fry, bacon, mash, gravy and veg. It was so good. Another roadhouse out of Pt. Pirie called the "Tin Man" Mobil also had it on the menu, but I didn't think I should do it 2 nights in a row. My arteries would go out on strike, or is that "stroke"? This roadhouse is noted for its lasagne, so whenever you're in the neighbourhood, call in to see the girls. They're really friendly and a lot of fun. The shorter one can talk all about cars, while the taller one can't, yet she has the flasher sedan. Really fun. Also the view of the Flinders Ranges at sunset is quite magical. The colours, lights and shadows create some great shapes.
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20ft Roma caravan - Mercedes Benz Sprinter - SA-based at the moment. Transport has no borders.
Management makes the decisions, but is not affected by the decisions it makes.
We are having sweet breads tomorrow night, a treat I get when ever I do a beast. very hard to buy these in the butcher shop these day, last time I tried I was advised by the young fella that the bakery was just up the street.
Bob
-- Edited by florinhill on Wednesday 25th of July 2012 08:50:49 AM
-- Edited by florinhill on Wednesday 25th of July 2012 08:55:19 AM
My cousin was telling me recently that she cooks it for the family, although they won't eat the lambs fry- they just get bacon and gravy. Don't know what they're missing!
We have discovered that the local butcher has "budget bacon" - off cuts of real bacon for $5 /kg. Now that's a treat, but as you say CG, the old arteries won't tolerate it too often.
I remember buying lambs fry when my kids were little. My youngest daughter what I was going to do with it. When I told her thet her dad and I were going to eat it. . She said in the middle of the meat dept. "But that's cats food"
Where is tea tonight, love corned silverside, lambs Fry, and all Chicken Dishs, but im lucky Peter is cooking rissoles and vegies tonight, with Gravey, Nom Nom.. Ellice..
loved finding out the favourite food of other grey nomads. Because of a recent accident, I can't do much cooking as my left arm isn't working for a while but my lovely hubby makes the best rissoles and mashed potatoes, roast chicken and lots of vegies, chicken stir fry once again with lots of vegies and a fabulous burger, although I think we may have looked quite cute as he cut up my dinner for me. He also did a fabulous "cheer me up" meal of minted lamb cutlets with BBQ slices of pumpkin and spud. The arm is annoying me but I could get very used to the catering.
Lambs fry and bacon is a real favourite of ours and makes the best gravy you will ever eat..........IMHO.
Agree with that.
I also make it without gravy (still dust the liver with seasoned flour), just serve on some Greek bread or damper and pour the juices over. Some fried or dried tomatoes + Basil leaves go well with that too.
Have you ever tried lambs fry on the BBQ, Yummy. Thin slices, cook quickly, thats all there is to it.
Have always loved lambs fry, bacon and onions. In NZ I always made an extra lot and rang brother in law who came around for a meal. My sister couldn't even stand the smell of it having been fed a lot as a child after having rhuematic fever. So he wasn't allowed to eat it at home, popped around for a meal everytime I cooked it.
-- Edited by Happywanderer on Thursday 26th of July 2012 08:24:19 PM
Dinner tonight. A beautiful chicken slow cooked casserole with rice cooked by Ken and Lyn Thomas in their caravan and brought inside upstairs where the 4 of us enjoyed good company and a fantastic meal.
What about Crumbed lamb Brains, had them at the club this week "Yummy" Haven't had lamb sweetbreads since I worked at Homebush Abs. back in the 50's. PeterH
