pork faggot poll

theia · Post by **theia** » Tue Jan 30, 2007 11:02 am

I'm not sure that I want to know what's actually in them, but I love them :-6

theia · Post by **theia** » Tue Jan 30, 2007 11:10 am

jesse b;535138 wrote: Water, Pork 11% (Pork Liver, Pork), Pork Rind, Rusk, Onion, Wheatflour, Lard, Salt, Modified Waxy Maize Starch, Tomato PurÃ©e, Flavourings, Colour (E150c), Sugar, Herbs, Spices

yum yum E150c

Yep, been a long time favourite of mine, too :wah:

Not too sure about the "pork rind," which could cover a multitude of things, but I'll just conveniently forget about it!

Lulu2 · Post by **Lulu2** » Tue Jan 30, 2007 11:13 am

OMG! I'm genuinely sorry I even READ this! :yh_sick

Bill Sikes · Post by **Bill Sikes** » Tue Jan 30, 2007 11:17 am

jesse b;535138 wrote: Water, Pork 11% (Pork Liver, Pork), Pork Rind, Rusk, Onion, Wheatflour, Lard, Salt, Modified Waxy Maize Starch, Tomato PurÃ©e, Flavourings, Colour (E150c), Sugar, Herbs, Spices

yum yum E150c

You can often get these from a butcher, sometimes made on the premises. You

can make them yourself!

E150C is a caramel colouring, I suppose you could make it, but I'd be tempted

to leave it out, and fry the faggots for a while before baking them.

DesignerGal · Post by **DesignerGal** » Tue Jan 30, 2007 11:27 am

I have never had them. They sound kind of gross.

Bill Sikes · Post by **Bill Sikes** » Tue Jan 30, 2007 11:32 am

Who "hates them", then? I bet you've never had one, just read the ingredients

list!

theia · Post by **theia** » Tue Jan 30, 2007 11:33 am

DesignerGal;535152 wrote: I have never had them. They sound kind of gross.

They do sound gross, DG, but they taste lovely. I just wish the name of the maker of the frozen variety, in gravy, wasn't "Brains."

Carl44 · Post by **Carl44** » Tue Jan 30, 2007 11:37 am

the only pork faggot i like is that davvid ,and he is the only one in the village:o

sorry it was funny when i thought it honest

Imladris · Post by **Imladris** » Tue Jan 30, 2007 11:52 am

:yh_sick Hate them, hate them, hate them,

Yes, I haven't eaten them, couldn't quite bring myself too, the smell is just offal

SuzyB · Post by **SuzyB** » Tue Jan 30, 2007 11:57 am

Wendybird;535173 wrote: I will happily eat Haggis any day but anything that is called a faggot makes me think of pink and fluffy like my male friends who are getting married this year.

Not gonna eat them! :-3

Bet they like eating faggots,

Galbally · Post by **Galbally** » Tue Jan 30, 2007 12:52 pm

I haven't had em for years, but love em, a British classic with a typically fruity name! yummy! :wah:

theia · Post by **theia** » Tue Jan 30, 2007 1:01 pm

pompom;535262 wrote:

Make your own faggots!

Ingredients: Serves 4

1 pigs liver - diced

1 pigs heart - diced

6 rashers streaky bacon - cut into strips

250g pork belly - diced

2 medium sized onions - peeled and sliced

1 egg

100g breadcrumbs

2 tsp of finely chopped fresh sage

Salt and pepper to taste

A large knob of butter

Cooking Instructions:

1. Melt the butter in a large heavy based oven proof pan, add half the sliced onion and cook over a moderate heat until the onions soften.

2. Gradually add all the meats, stir for a few minutes then add enough water to cover the ingredients, leave uncovered and put in the middle shelf of the oven at 190oC for 50 minutes.

3. Remove from the oven, drain the liquid (to make the gravy), mince the meats and onion with the remaining onion, egg, breadcrumbs, 1 tsp of sage and salt and pepper, mix well and form into faggot sized balls.

4. Place the faggots into a greased baking tray and add enough of the reserved liquid to just cover the base of the tray. Cook for about 40 minutes at 200oC on the middle shelf.

5. In the meantime use the rest of the reserved liquid to make some gravy.

6. Five minutes before the faggots are cooked add the gravy to the tray and cook on the stove getting as much of the meat juices into the liquid.

7. Serve whilst piping hot with mashed potatoes and peas pudding, garnish with the remaining sage.

That sounds lovely. I wonder if it would work without the heart and perhaps a bit more belly? What's peas pudding again? Is that like mushy peas?

Marie5656 · Post by **Marie5656** » Tue Jan 30, 2007 1:17 pm

OK, forgive me for being the squeaky wheel here. I normally have few problems with posts here, and the language and foods of other countries and cultures. I do, though have a problem with the word "faggot" ...as in this country it is a derogatory and cruel nickname for homosexuals. I know jesse you do not mean to offend...and it is not your fault.

Sorry..:-1

theia · Post by **theia** » Tue Jan 30, 2007 1:27 pm

Marie5656;535277 wrote: OK, forgive me for being the squeaky wheel here. I normally have few problems with posts here, and the language and foods of other countries and cultures. I do, though have a problem with the word "faggot" ...as in this country it is a derogatory and cruel nickname for homosexuals. I know jesse you do not mean to offend...and it is not your fault.

Sorry..:-1

Marie...apologies to you for using a word that you find offensive. It is also used here for the dish that we're talking about and has been in use for as long as I can remember, probably (though I don't know for sure), long before it was used in the way that you describe. Rest assured that none of us means to cause offence to you, but there isn't an alternative name for the dish, as far as I know.

chonsigirl · Post by **chonsigirl** » Tue Jan 30, 2007 1:33 pm

Oh, that is a bad word here. But I know they use it there to mean something else. It doesn't sound very yummy either, from what I read. But then, I do not think chicharones would sound good to other cultures either.

Ghads, and it is almost dinner time too..................................

911 · Post by **911** » Tue Jan 30, 2007 1:34 pm

I always thought the term 'faggot' was a British name for cigarrette.

"Faggot sized balls"? I'm sorry, but I did laugh when I read that! :wah:

theia · Post by **theia** » Tue Jan 30, 2007 1:37 pm

911;535288 wrote: I always thought the term 'faggot' was a British name for cigarrette.

"Faggot sized balls"? I'm sorry, but I did laugh when I read that! :wah:

We often use "fag" for cigarette and that's another old(ish) term too, or, as old as me, which is definitely old(ish)!

theia · Post by **theia** » Tue Jan 30, 2007 1:39 pm

Diuretic;535291 wrote: You're looking for the word "fag"911.

I'm sorry folks but they are unpleasant. I mean they're also unhealthy (faggots I mean).

And fried Mars bars

Makes them even nicer, Di

911 · Post by **911** » Tue Jan 30, 2007 1:49 pm

Diuretic;535291 wrote: You're looking for the word "fag"911.

I'm sorry folks but they are unpleasant. I mean they're also unhealthy (faggots I mean).

And fried Mars bars

Oh, thanks. I knew I had heard the term 'fag' but I thought it was short for 'faggot'. So, it's just fag, OK. I know they used to use that term in the old war movies.

Why would anyone ruin a perfectly good Mars bar by frying it?

Bill Sikes · Post by **Bill Sikes** » Tue Jan 30, 2007 1:49 pm

Wendybird;535173 wrote: a faggot makes me think of pink and fluffy like my male friends who are getting married this year.3

You are suffering from Transatlantic Influence. Anyway, they're not getting married.

Bill Sikes · Post by **Bill Sikes** » Tue Jan 30, 2007 1:58 pm

pompom;535262 wrote: 1 pigs liver - diced

1 pigs heart - diced

6 rashers streaky bacon - cut into strips

250g pork belly - diced

2 medium sized onions - peeled and sliced[/CENTER]

I'm afraid that I prefer the mixture more, dare I say it, minced - and pease pudding - pff.

Bill Sikes · Post by **Bill Sikes** » Tue Jan 30, 2007 1:59 pm

Diuretic;535291 wrote: I'm sorry folks but they are unpleasant. I mean they're also unhealthy (faggots I mean).

(

What! Unhealthy? Why?

Bill Sikes · Post by **Bill Sikes** » Tue Jan 30, 2007 2:02 pm

pompom;535321 wrote: The recipe says to mince the meats after the first cooking, Bill )

Oh, bum. So it does.

Post by **Bryn Mawr** » Tue Jan 30, 2007 2:50 pm

Marie5656;535277 wrote: OK, forgive me for being the squeaky wheel here. I normally have few problems with posts here, and the language and foods of other countries and cultures. I do, though have a problem with the word "faggot" ...as in this country it is a derogatory and cruel nickname for homosexuals. I know jesse you do not mean to offend...and it is not your fault.

Sorry..:-1

Two countries separated by a common language.

It's also a bundle of sticks gathered for firewood. Perfectly acceptable usage when used in either of those contexts surely. It can only be offensive if used in an offensive context.

Chookie · Post by **Chookie** » Tue Jan 30, 2007 5:22 pm

Do they come with chips?

nvalleyvee · Post by **nvalleyvee** » Tue Jan 30, 2007 6:52 pm

jesse b;535138 wrote: Water, Pork 11% (Pork Liver, Pork), Pork Rind, Rusk, Onion, Wheatflour, Lard, Salt, Modified Waxy Maize Starch, Tomato PurÃ©e, Flavourings, Colour (E150c), Sugar, Herbs, Spices

yum yum E150c

EEEEWWWWW

Galbally · Post by **Galbally** » Wed Jan 31, 2007 12:32 am

Yes, I had forgotten about this one alright, the faggot issue, like bill says it also means a bundle of wood collected for a fire, and a piece of buring wood as well as a knida British meatbally and gravy food thing if I am not mistaken. I remember the "Brains Faggots" adds on telly, they were great! And yes homosexual men are also reffered to as faggots here, but not as much as in America, they used to called queers, and now the more polite term is gay of course, or homosexual (which is a bit clinical). I don't know if that other use of faggot an american thing we picked up on or visa versa, its a strange type of semantical thing alright. It is kinda derogatory here as well, though gay men do use it themselves sometimes I suppose to reverse the insult, but it seems to have more of a sting over there in the US.

But again seriously, to get back to the food version, they are lovely, but you should get homemade ones, because the processed ones are not very good for you, they are not as nice as haggis though, hmmmmmm haggissss! I wonder what else delights of food we have forgotten that would make you lot over there sick just to think about it? :wah:

Galbally · Post by **Galbally** » Wed Jan 31, 2007 5:17 am

pompom;535664 wrote:

Brawn?

Ingredients:

Clean a pigs head and soak in brine for a few days. Before using, wash in clean cold water. Boil until the meat drops from the bone. Strain and reserve this stock in which the head was cooked. In a separate saucepan cook the pigs liver, heart and tongue, until very tender. Strain and add this second stock to the first reserved stock; add to it 6 black peppercorns, and an equal number of whole cloves, and boil until it is reduced to one pint. Strain again, add 1 cupful of good vinegar and reheat.

Directions:

In the meantime, chop the meat or put it through a mincer, add seasoning of chopped onions or sage if desired. Add salt and pepper if needed. Pack into stone crocks, pour the stock over it, cover with a plate, weight down well, cover with a cloth and set aside for a week before using.

I don't think I have ever had that, hmmmmnnn, might be nice. What about stuffed lamb hearts, did you ever have them, they are lovely. Yummy.

Galbally · Post by **Galbally** » Wed Jan 31, 2007 5:40 am

pompom;535767 wrote: My dad used to eat brawn when I was a kid - one of those things that only dad ate, like tripe and onions.

I used to cook stuffed lambs hearts when my son was small (I never told him what they were!) - they are delicious aren't they?

It sounds grisly but I liked preparing them, reminded me of dissecting things in biology class.

Yeah, its cool sticking the stuffing in the little cavities and checking them out in how they work, and yes they are delicious indeed when roasted with some lovely mushrooms, so juicy and tasty! Yummy!

Bill Sikes · Post by **Bill Sikes** » Wed Jan 31, 2007 6:06 am

Galbally;535762 wrote: What about stuffed lamb hearts, did you ever have them, they are lovely. Yummy.

"Love in disguise" (pig's hearts) is a well-known dish...

Galbally · Post by **Galbally** » Wed Jan 31, 2007 6:14 am

Bill Sikes;535800 wrote: "Love in disguise" (pig's hearts) is a well-known dish...

Oh, I have never had pigs heart, do you stuff it as well? That might be nice, I wonder does it taste the same as lambs heart???

sunny104 · Post by **sunny104** » Wed Jan 31, 2007 1:09 pm

I'll try anything!

I'll have to get some next time I'm in Ireland. :-6

YZGI · Post by **YZGI** » Wed Jan 31, 2007 1:33 pm

I save all the venison hearts from the deer me and my sons hunt. We love them.

sunny104 · Post by **sunny104** » Thu Feb 01, 2007 12:35 pm

YZGI;536185 wrote: I save all the venison hearts

:-3