Thought Id start this one going because its rather dead on this board at the moment and I suppose all my usual muckers are either at the Stella tennis event watching Dim Tim (lose again) or at Henly Regatta eating cucumber sandwiches (they wish,...NOT).

Anyway please feel free to just talk to yourself blast away and let it go on any company or subject you wish. Just wish Id thought of this one before.

cheers GF.

CC i agree mks food is top class i buy a lot of it . never had a problem

hay it says on the package lockmur salmon it does not exist

Tanker - if you mean Lochmuir™, it's a brand name - hence the ™.

We should all really be dead! It's bad enough reading "Smoking Kills", "Drink Responsibly" , but now we don't even know what we are eating and if we end up in a A&E unit in a hospital according to some press reports we've got no chance.

Cynic.

A bit like a Fish Tale Soup.

Although the "quality" of the unprepared ingredients is important, the quality and skills and preparation of the "chefs" and cooks are also important.

The skill of the latter can turn the mediocre into the superb, while the "failings" of the "chefs" can turn food into a disaster.

The nutritional difference between food from Morrison's, or other Supermarkets and your personal butcher is minimal if anything.

Also, unfortunately, the small trader often has more advantage from selling a low “quality” product off to the gullible than the supermarket.

Evaluation of the said "quality" of a product is often difficult for a "layman".

My fishing partner for many years had an “upmarket” butchers and I spent quite a time in the preparation room, looking at how he presented them.

A very interesting skill and as he said "they pay their money and I take my cut".

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Again, with fish it depend on what you are doing with the fish and whether you "spicing" is heavy, or light.

The more simply cooked the fish, the fresher is better, but for over recipes frozen will do equally well for those with unsophisticated palates.

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Don't drown in your drink of choice. Pity to spoil it for others.

God knows what we were all eating in the 1950's 60's, god forbid I can still remember my grandmother cooking tripe for my grandad, yeuk were talking sheeps lungs here, mind you the poor sheeps lungs were in better shape than my grandads on 40 Capstans full strength a day :O) Horse meat? you were posh!

"Lochmuir is a brand name for salmon created by UK retailer Marks & Spencer to help market Scottish salmon. The name was chosen by a panel of consumers as it represented and reinforced the concept that the salmon was from Scotland."

fred - your post is almost entirely composed of inaccuracies and worse, so that i shan't even bother to correct it ..... at school, it would have had a red line straight through it with a comment that you should go away and re-do

chris - sorry, but i think McD's burgers are vile, as are the milkshakes ..... fortunately i can nearly always avoid, but unfortunately on penultimate trip to m/e it was not possible as my "driver" needed some breakfast ...... KFC spare-ribs are even nastier, but have managed to avoid those since the last century

Tripe is still eaten extensively in the UK and France. You often see it on menus in France.

cynic - I agree re KFC , sadly for me I do enjoy McDonalds cheeseburgers and fries it's a weakness I can live with now and again :O)

i'll pray for your soul :-)

Not quite ambrosia, and I haven't eaten one for about 15 years, but there was a time and place where only one of these with extra chilli sauce would suffice.

ah - salmonella on a stick! ..... at least in turkey and m/e you get the real thing that is not made from mince containing no doubt a sizeable proportion of reconstituted meat slurry

skinny - been a few years but when I lived in Southport, opposite the railway station (long gone now, sadly) Kebab house, mainly shish with the combination of fresh pitta, salad and both chilli sauce and garlic sauce, stable diet 3 nights a week, marvelous :o)

surely a freudian slip with "stable diet" but perhaps nearer the truth than intended!

Chris - I wouldn't touch one now, but at the end of a long night, there was nothing better and that 'carpet' finish to your teeth in the morning that only MSG can achieve ........

cynic - Aye, but when your young a stable diet is totally meaningless, as in my case then couldn't give a toss what the stockmarket was doing either :O)

Tripe is often posted by Cynic.

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Must admit I have tried tripe once after persuading my mother, who was a good cook, to prepare it.

From memory, it was the only dish I couldn't swallow.

But, the gardener ate it for his lunch to-days running, with pleasure on his face.

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I backed a horse last week at ten to one. It came in at quarter past four.

i think the french "tripe a la mode de caen" is very similar to the traditional lancashire "tripe and onions", neither of which do i care for .... however, i recollect that in germany that it was served with a piquant mustardy sauce, and that i enjoyed a lot, seam more than honeycomb