I got given some thick PORK sausages from a Butcher.

I cooked em up on the BBQ for a while as the meat is white its a bit hard to know
when they were done as opposed to beef sausages.

Well when I ate them the meat just seemed to melt in your mouth. The taste was incredible
I've never had that before with meat. The meat melting in your mouth was the amazing part
along with the flavor.

They looked similar to these guys. More less red than the usual pork ones you see in a supermarket.

http://img.21food.com/20110609/product/1305226647968.jpg

Mattywisk wrote on Jun 15^th, 2014 at 1:16pm:

I got given some thick PORK sausages from a Butcher. I cooked em up on the BBQ for a while as the meat is white its a bit hard to know when they were done as opposed to beef sausages. Well when I ate them the meat just seemed to melt in your mouth. The taste was incredible I've never had that before with meat. The meat melting in your mouth was the amazing part along with the flavor.

There is absolutely nothing that compares to a damn good pork sausage. It's not only about the flavour, but also about the 'mouth feel'. It's down to the fat content and size of the grind. If you have the right equipment, oh my goodness, the world of sausages is your oyster. I make my own, it is so satisfying. If you can get natural casings, even better.

I was allergic to seafood as a child, so never really developed a taste for it.
After I left home, I lived on the coast a lot, and had many friends who loved to fish and spearfish, as well as picking abalone.
Well the first time I ever had abalone was a flavour orgasm in my mouth. We walked from the house, about 30 meters to the water, then another 10 meters offshore to pick a good handful each, and went straight home to cook them up.
My mate was a chef, and he sliced them very thin, and cooked them about 10 seconds a side with a mere dash of lemon.
Melted in my mouth, and to this day, the nicest flavoured meat I have ever tasted.
Lots of friends just chuck them in a food processor, and make abalone hamburgers, because if not cooked properly, they can be like boot leather, but grinding them up makes it idiot proof.

strawberries in Norway .... I don't know if it's the cold weather or their cow manure  but the flavour .... I just can't enjoy eating Aussie strawberries anymore

The best strawberries that I had in Australia were half the size you get in the supermarkets and were purchased direct from a farm on the side of the road. The explosion in flavor saw me go back for more. There was no comparison with the supermarkets.

Mattywisk wrote on Jun 22^nd, 2014 at 8:27pm:

The best strawberries that I had in Australia were half the size you get in the supermarkets and were purchased direct from a farm on the side of the road. The explosion in flavor saw me go back for more. There was no comparison with the supermarkets.

supermarket berries suck ... they pick them green so they've not had a chance to develop the flavour ... but I've always had strawberries in the backyard, and even though they were good compared to supermarket stuff, they were crap compared to those I tried in Norway .

Fresh Raspberries.

When I was a toddler in Ireland, we used to pick Blackberries from bushes that grew by the roadside. We also used to get Periwinckles from the rocks by the seaside and cook them in their shells. I remember collecting wild Hazelnuts a few times as well. That reminds me of something else I also used to enjoy as a baby, tripe cooked in milk.

When I saw the thread title I thought this was about explosive food, then the first post was about bangers.

I wanted to post rice crackers but I see as per usual everyone else has gone off topic.

Ingredients Nutrition Specials
2L good-quality vanilla ice-cream, softened
500g lemon sorbet, softened
1 vanilla bean, split lengthways, seeds separated
125g (1 cup) frozen raspberries, just thawed
Melted butter, to grease
100g Devondale Dairy Soft dairy spread
385g caster sugar
1 egg
1 teaspoon vanilla essence
150g (1 cup) self-raising flour
160ml (2/3 cup) milk
5 egg whites
1 tablespoon brandy, warmed

Thats the ingredient to another explosive food

Q: What happened after an explosion at a French cheese factory?

A: All that was left was de brie

miketrees wrote on Jun 27^th, 2014 at 4:43am:

Q: What happened after an explosion at a French cheese factory? A: All that was left was de brie

;D

I remember strawberries had a better taste than they do nowadays. The hubby's parents were farmers, and used to grow 2 types, really massive ones, and really small ones.
The taste was extraordinare, and I think it depends on how it is grown and cared for. In them days, it was usually farm families with some tractors, but doing a lot by hand, planting them, picking them, manually changing the water pipes.
Seemed different then.

It's the same with apples. We have this small orchard with 3 varieties, they are old trees, organic apples with a flavour you can't buy in a shop...except, now the cockatoos have come since the last drought, it's goodbye to apples, and I did net one of the trees, and that tree died!

But foods seem so bland, and so that is why so many spices and flavourings are recommended to add to the recipe.

I went to Italy in 2001, and found their coffees and gelati were to die for!

Now we have all these coffee machines and different types of coffee blends, and it's good.

I found food in New Zealand was more flavoursome, and for some reason, their potato (chips etc) were amazing and it's obvious from the first bite.

We stayed at a place called Orewa, where there was a 'all you can eat for $29" restaurant called Joust, and it had a lot of varied foods and deserts, that I want to go back there just for that! The most delish coconut ice I ever had.
And funny enough, someone else I spoke to about it, mentioned to me about that amazing coconut ice....so there must be some secret ingredient......

Winston Smith wrote on Jun 27^th, 2014 at 1:33am:

When I was a toddler in Ireland, we used to pick Blackberries from bushes that grew by the roadside. We also used to get Periwinckles from the rocks by the seaside and cook them in their shells. I remember collecting wild Hazelnuts a few times as well. That reminds me of something else I also used to enjoy as a baby, tripe cooked in milk.

Periwinckles? never heard of them ... google here I come!




Ok, I've seen them now ... I call them sea snails.

John Smith wrote on Jul 5^th, 2014 at 8:42am:

Winston Smith wrote on Jun 27th, 2014 at 1:33am: When I was a toddler in Ireland, we used to pick Blackberries from bushes that grew by the roadside. We also used to get Periwinckles from the rocks by the seaside and cook them in their shells. I remember collecting wild Hazelnuts a few times as well. That reminds me of something else I also used to enjoy as a baby, tripe cooked in milk. Periwinckles? never heard of them ... google here I come! Ok, I've seen them now ... I call them sea snails.

Collected from rocks, boiled in a pot and picked out of their shells with a toothpick!

Winston Smith wrote on Jul 5^th, 2014 at 9:44am:

John Smith wrote on Jul 5th, 2014 at 8:42am: Winston Smith wrote on Jun 27th, 2014 at 1:33am: When I was a toddler in Ireland, we used to pick Blackberries from bushes that grew by the roadside. We also used to get Periwinckles from the rocks by the seaside and cook them in their shells. I remember collecting wild Hazelnuts a few times as well. That reminds me of something else I also used to enjoy as a baby, tripe cooked in milk. Periwinckles? never heard of them ... google here I come! Ok, I've seen them now ... I call them sea snails. Collected from rocks, boiled in a pot and picked out of their shells with a toothpick!

Are they those chinamen hats ?

This Topic was moved here from Food by MattyWisk.

Lived in Japan for 16 years in a regional town.  In the spring deep in the mountains there grows trees that have sprouts that are harvested and prepared tempura-style.  The locals call it "tara-bo" and it used to be given to me by the sackful.  I never knew how lucky I was until someone told me a tiny, tiny pack (hardly more than a mouthful) of it cost 500 yen and is considered a rare (and expensive) delicacy. I literally ate mountains of it at a time thinking everyone did.

I can't describe how delicious tarabo prepared this way is ...

Well, it'd be more accurate to say it blew my family away, but...

Baked beans!