So long as the kippers are Manx, Alf.
John
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So long as the kippers are Manx, Alf.
John
I agree John,They must be Manx. I use to get them shipped over from Devereau's 33 Castle St,Douglas. 4 times a year(reasonable price) But now,can get them in Morrisons up the road.;)
ttfn Peter T.
Hi Peter.
I lived on the Isle of Man for 28 years and have been in Devereaus many times. Last time I was in there was last August when I was visiting my daughter who still lives on the Island. Unfortuantly the Morrisons we have up here in Scotland don't sell the Manx Kippers and instead sell Loch Fyne Kippers - not a patch on the Manx ones.
Regards,
John
There was a Smoke House at Glasson Dock, near Lancaster , they had really beautiful Kippers.
Have had many a kipper and in reality never was concerned with the source: Kippers always seemed to come vac packed out of a box in the freezer. Kippers were just Kippers.Quote:
Originally Posted by alf corbyn
Until a visit with wor lass to Newcastle a few years ago and during our visit to see the outlaws (sorry her family) did much touring of the North East and discovered the local Smokies at Craster. I have yet to try the Manx.
Link: L. Robson & Sons Ltd. Original Craster Kippers.
LINK 2: Craster Kippers - YouTube
Certainly, possibly amongst the best.
K.
Certain there must be a truly traditional International brekkie ! What do you guy's in Oz, NZ, Canada etc include in Breaking your Fast ?
Anyone at home should consider Rothbury Sausages as a must at breakfast time and within a National Fry Up.
LINK: Rothbury Family Butchers - Quality Fresh Meat, Poultry and Award Winning Sausages, UK
K.
Keith cooked breakfasts here are not the average daily norm. Most people will grab a Big Mac or similar on the way to work. Me I have muesli in orange juice, do not drink milk. But at the weekend you will see just about every cafe on the sidewalk doing all day breakfast. The only kippers I have seen here have been frozen, in a tin or Cryovaced. All imported, but from where?
Thinking of Irish cuisine have any of the membership acquired a taste for 'Boiled Bacon and Cabbage'?
Differs a lot from county to county I have found. On the west coast very nice but I find the same meal served Dublin/ East coast completely different. The Cabbage is actually cooked in the water that was used to boiled the Bacon which makes it unpalatable to me. In any case lashings of mustard is required.
was my mother in laws best meal,God rest her soul, cooked on a peat fired stove, think the peat gives it flavour.Quote:
Originally Posted by Capt Bill Davies
[QUOTE=Capt Bill Davies;66420]Thinking of Irish cuisine have any of the membership acquired a taste for 'Boiled Bacon and Cabbage'?
My Dad from Galway always referred to to it as "Pig's A-se and cabbage"