immortalpuppet Posted April 21, 2006 Share Posted April 21, 2006 Well the C/C/G thing does not suprise me at all, after all the national dish of England is now curry. Manx broth is a winner for me, although i am Manx i have never really been introduced to the Manx eating traditions. My wife likes to eat dumplings and jam though i am guessing thats a Manx or even Celtic thing. I am looking forward to my first visit to the new(ish) Celtic themed pub/restaurant and i am hoping for some Manx food there although my tastbuds maybe wrecked from the ale they serve. edit: spelling Link to comment Share on other sites More sharing options...
manxchatterbox Posted April 21, 2006 Share Posted April 21, 2006 two slices of buttered bonnag with chips in the middle....mmmmmm Link to comment Share on other sites More sharing options...
mollag Posted April 21, 2006 Share Posted April 21, 2006 Does anyone else make broth, any tips on stock and such? Ours would be breast of lamb stock then all the usual veggies. Bacon ribs were a bit of a treat as well, real cave man food Link to comment Share on other sites More sharing options...
Gladys Posted April 21, 2006 Share Posted April 21, 2006 I truly do not know the difference between soup and broth! Broth, I suppose, is made from a base of boiling bones? The best soup/broth I ever had was when I had chicken pox as a kid and Mum served up some chicken soup, wonderful taste, a bit more than ordinary chicken soup and the taste lasted for years. Then, much later, I found out it was rabbit soup and she had kept it from me because I had a pet rabbit at the time. Didn't deter me, I have been trying the odd bunny in the pot for years; never quite got the same flavour though! I will not, however, take you through the preparation of a rabbit for the pot with my Mum, (who was a biology teacher). Suffice to say that when she announced "oh, its a little boy rabbit", my enthusiasm waned! Link to comment Share on other sites More sharing options...
manxchatterbox Posted April 22, 2006 Share Posted April 22, 2006 a pack of prepared Robinson's broth veggies for 95p, a generous handful of pearl barley say 15p, cover with boiling water and simmer...remove any bits of small bone chips and brown and add a couple of thick lamb neck chops (£1.45)....simmer for 45 mins and you will have enough for four large deep plates of warming home made broth..serve with crusty french baton.. Link to comment Share on other sites More sharing options...
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