sausages and mash

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i'm cooking sausages and mash tonight for the first time in ages (it's something of a speciality dish of my flatmate's). in fact it's been so long that i can't remember exactly what variation on the general theme i produced, except that i thought it very good and worth remembering.

so, tell me about sausages and mash and hopefully i'll remember what was so good about my last effort.

― toby (tsg20), Tuesday, 10 February 2004 10:17 (twenty-two years ago)

sausages & mash are yummy! is that the sort of thing you wanted toby? ;-)

― Pinkpanther (Pinkpanther), Tuesday, 10 February 2004 10:19 (twenty-two years ago)

ultimate comfort food innit

― Matt (Matt), Tuesday, 10 February 2004 10:20 (twenty-two years ago)

i like Cumberland saus, thick onion gravy and cabbage mixed with the mash - coarse mustard makes the mission complete

― stevem (blueski), Tuesday, 10 February 2004 10:20 (twenty-two years ago)

make sure you cook the sausages on the lowest light you can for about an hour, and don't prick them whatever you do, this way = crispy on the outside,melting soft on the inside.

The honey roast chipolatas from the East london sausage company are the best sausages I've ever tasted.

We've been having sausage and mash about twice a week lately

― chris (chris), Tuesday, 10 February 2004 10:22 (twenty-two years ago)

the best bit is the goo that collects on the outside with extremely slow cooking.

― Matt (Matt), Tuesday, 10 February 2004 10:23 (twenty-two years ago)

I am convinced that sausage and mash is the best hangover cure the world has ever seen. Mustard is urgent and key. As is gravy. Onion gravy less so.

Also, much butter in the mash.

― Matt DC (Matt DC), Tuesday, 10 February 2004 10:23 (twenty-two years ago)

http://www.homestead.com/Lakenheath1960s/files/bangers.jpg

― mark grout (mark grout), Tuesday, 10 February 2004 10:24 (twenty-two years ago)

Buttery mash is indeed U&K.

― Matt (Matt), Tuesday, 10 February 2004 10:26 (twenty-two years ago)

Saws. Hedges. Saws. Hedges. SAAAAUSAGES. Walls! Hahaha, talking dogs, marvellous.

Slowly cooked thick sossidges in the oven are extremely nice, I think. Personally I don't like the coarse sossidges with loads of extra gumph in them but this may be my own fault for even bothering with Asda's HOHO "Finest".

I suggest Maris Pipers for the tates with lots of butter to mash, but I know Mr Tunnicliffe would recommend another brand, I think they were called Desiree?! Or I could be on crack. They are reddish but NOT sweet potatoes.

― Sarah (starry), Tuesday, 10 February 2004 10:26 (twenty-two years ago)

(8 xposts! blimey we get to the heart of ile pretty quick innit)

― Sarah (starry), Tuesday, 10 February 2004 10:27 (twenty-two years ago)

matt (not DC) is bang otm.

deglaze the pan and scrape up all the goodness too (I've been doing it with some fortified Shiraz lately and that lakes a lovely gravy)

I want to make horseradish mash to go with mine but V isn't the world's biggest fan of it.

and yes, red potatoes have been making some lovely mash lately

― chris (chris), Tuesday, 10 February 2004 10:28 (twenty-two years ago)

Alternatively you could get some bisto :)

― Sarah (starry), Tuesday, 10 February 2004 10:30 (twenty-two years ago)

Alternatively you could go to some bistro :)

― mark grout (mark grout), Tuesday, 10 February 2004 10:32 (twenty-two years ago)

Desiree potatoes *do* exist. I almost bought some on Sunday, thinking that they were sweet potatoes. Close call!

― Enrique (Enrique), Tuesday, 10 February 2004 10:34 (twenty-two years ago)

Another "brand", duh. What is the term? Species? Genus? Type? Thing?

― Sarah (starry), Tuesday, 10 February 2004 10:35 (twenty-two years ago)

variety.

― mark grout (mark grout), Tuesday, 10 February 2004 10:36 (twenty-two years ago)

~~No, that's a spice~~.

But VARIANT will do. Fankoo!

― Sarah (starry), Tuesday, 10 February 2004 10:37 (twenty-two years ago)

you bastards, i want S&M for lunch now

― stevem (blueski), Tuesday, 10 February 2004 10:38 (twenty-two years ago)

Kinky!

― Liz :x (Liz :x), Tuesday, 10 February 2004 10:38 (twenty-two years ago)

Go for the crushed new potatoes and Toulouse sausages with a shallot gravy. Roast a whole clove of garlic in the oven using olive oil, wrapped in foil. Remove one or two cloves which go to a lovely mushy consistency during roasting, and use these mashed into the 'crushed' potatoes (which is to say, almost mashed, plenty of little potato chunks. Only other things you need in there are a slug of olive oil, sea salt and pepper). Use really delicate, creamy potatoes but if you need robustness leave the skin on. Finely dice a couple of large shallots and caramelise in the pan using half butter, half olive oil. If you have a bit of bacon or pancetta you can dice one or two slices into this mix. When caramelised, add a clove of the roasted garlic. Add some of the wine you're drinking and reduce. If you like using flour or corn flour to thicken gravy, be careful: add to the pan in very tiny increments (why it's worth keeping a chip fork or McCoffee stirrer around).

Your sausages should be about the nicest you can find. The butcher's on Theobald's Road supplies the Eagle and Cigala and Moro and their Toulouse sausages are fabulous. toulouse sausages are also good with puy lentils cooked in veg stock and little pieces of pancetta. Cook the sausages as Chris suggests or heat up a saucepan for a bit before turning it down to low heat once the sausages hit the pan, then follow Chris' suggestion.

― suzy (suzy), Tuesday, 10 February 2004 10:39 (twenty-two years ago)

i mean my mouth is watering at the prospect of a huge meaty jumbo and a couple of spuds

― stevem (blueski), Tuesday, 10 February 2004 10:39 (twenty-two years ago)

Oooh mustard mash. I have Lincolnshire sossies in the freezer at the moment - I think they will make their appearance on Sunday as hangover food. Is it acceptable to have mash at breakfast?

Corn flour: mix in a wee bit of milk before adding to gravy - it stops it going lumpy innit.

― Liz :x (Liz :x), Tuesday, 10 February 2004 10:40 (twenty-two years ago)

It is always acceptable to have mash, Liz

― Matt (Matt), Tuesday, 10 February 2004 10:41 (twenty-two years ago)

Works for me.

Mmmmm maaaaaash. Cor.

― Liz :x (Liz :x), Tuesday, 10 February 2004 10:42 (twenty-two years ago)

add any of the cooking liquid to the cornflour first and it won't go lumpy, mix into a paste and it'll be fine.

― chris (chris), Tuesday, 10 February 2004 10:43 (twenty-two years ago)

There's a new-ish cafe in Edinburgh that specialises in sausage and mash, with "sausages of the day", and so on. They're going for the whole traditional-greasy-spoon atmosphere - plastic squeezy tomato-shaped sauce bottles on the table, menus in vinyl-covered burgundy folders, all that sort of thing. It doesn't quite work - the place is just a bit too clean, shiny and hipsterish for authenticity.

― caitlin (caitlin), Tuesday, 10 February 2004 10:43 (twenty-two years ago)

i hate mash actually and need something to mix with it to stop me gagging on the stuff

― stevem (blueski), Tuesday, 10 February 2004 10:44 (twenty-two years ago)

Say it ain't so! Are you of the sauteed potato ilk then Steve?

― Liz :x (Liz :x), Tuesday, 10 February 2004 10:45 (twenty-two years ago)

Nah, he just prefers beets

― Matt (Matt), Tuesday, 10 February 2004 10:46 (twenty-two years ago)

I want to make horseradish mash to go with mine but V isn't the world's biggest fan of it.

Vicky might like wasabi mash potato salad, or what to do with dead mash and veg:

Mix 1/4 wasabi to 3/4 mayonnaise and set to one side. If you have some cold, dead mash, fine. If not, ready the potatoes and don't leave the skins on. Mash it so there are no lumps at all. If you've got one of those carrots/peas frozen veg medleys, use half a cup of cooked veg; if serving two, a full cup if serving four or more. But first, mix the mayo/wasabi into cool mash totally. Then add the veg. Serve cold with ¡BROWN SAUCE! and your next hangover. They serve this at Kulu Kulu Sushi and Anna will confirm the warm, fuzzy feeling this generates in the hung-over.

― suzy (suzy), Tuesday, 10 February 2004 10:47 (twenty-two years ago)

steve, mix loads of grated striong cheddar in and then grill it with slices of bacon on the top - serve with loads of tomato sauce.

NB - thois was my Wednesday evening dinner for many years as Mum used to go to nightschool on a Wednesday and it was about the only thing my Dad could cook. I didn't mind though as it's grebt

― chris (chris), Tuesday, 10 February 2004 10:48 (twenty-two years ago)

Oh and if you can find green peppercorn mustard (which is actually yellow) MMMMMMM.

― suzy (suzy), Tuesday, 10 February 2004 10:49 (twenty-two years ago)

Is S&M still there in Ladbroke Grove? And they had another branch too, didn't they? Sounds like Caitlin's Edinburgh place.

Of course, being a pseudoveggie, I'm barely qualified to comment, but the mushroom & tarragon ones in there were terrif. Domali in SE19 sources its veggie sausages from S*mply S*usages (yeah, I know they're evil, running O'H*gan's into the ground, etc) and do a great lentil mash.

I always do the gravy super-thick, Pam does it much thinner. WHO IS RIGHT?

― Michael Jones (MichaelJ), Tuesday, 10 February 2004 10:50 (twenty-two years ago)

BEWARE of roasted garlic though - I tried roasting one last night and it was a massive balls up. Then again I believed Idiot Slater when he said it would be ok (in fact GOOD!) to use an old one for roasting, it was blech and I ended up throwing the bugger away.

― Sarah (starry), Tuesday, 10 February 2004 10:51 (twenty-two years ago)

yes to the green peppercorn mustard

S&M is still in the Grove and on Essex Road also - one difference between these and what Caitlin described is that they have little glass bottles of Heinz ketchup on every table rather than the round red squirters

― stevem (blueski), Tuesday, 10 February 2004 10:53 (twenty-two years ago)

Jonesy - thick all the way, I've tried to do thinner ones lately and it just ain't the same - especially for onion gravy

― chris (chris), Tuesday, 10 February 2004 10:54 (twenty-two years ago)

Leftover mash and veggies = BUBBLE!!!

Wasabi mash is I think the only time I ever use wasabi in cooking at home. Hmmmm.

Sossidge.

― Pete (Pete), Tuesday, 10 February 2004 10:55 (twenty-two years ago)

Gravy is personal.

S&M have a branch in Islington where Alfredo's was and they have all of the chromey fittings Al's famiglia left behind.

I stopped using Simply Sausages for other reasons: Terroni's and Gazzano's in clerkenwell sell amazing varieties of Italian sausage, and also butcher mentioned above. Compared to these, Simply Sausages is pants.

Aspiring garlic roasters must use basic common sense WRT raw ingredients; ideally a HUGE bulb from Taj in Brick Lane or some hyoperorganicist in Borough Market. If there is suddenly new season fresh garlic even better. But a supermarket bulb works too as long as it's fresh.

― suzy (suzy), Tuesday, 10 February 2004 10:57 (twenty-two years ago)

He SPECIFICALLY states, nay, even tells a story about resurrecting old garlic by boiling it up a bit and roasting until golden and yummy so meh to this "fresh" lark. I admit I only roasted it for 20 minutes ie when the potatoes done. I was sodding starving, and after I ate my spuds, camembert and two portions of cauliflower and "broc" I was so stuffed I could barely eat any biscuits.

I managed though.

― Sarah (starry), Tuesday, 10 February 2004 10:59 (twenty-two years ago)

Instead of roasting the garlic and then mashing it in, try boiling a couple of cloves with the spuds then mash them all together.

― Davel (Davel), Tuesday, 10 February 2004 11:00 (twenty-two years ago)

And I had two for breakfast this morning. Mmm Lyons jam creams.

The whole head of garlic was boiled up with the spuds (not for as long as the spuds though, only about 5 mins?) - then just bunged in the roasting pan avec taters.

― Sarah (starry), Tuesday, 10 February 2004 11:01 (twenty-two years ago)

I've done that starry and it does work (should be for much longer though shouldn't it?) but not as well as if yr using green garlic.

― chris (chris), Tuesday, 10 February 2004 11:02 (twenty-two years ago)

Mmmmm garlicky mash.

Will you people stop distracting me with your sausages? I'm trying to read The Golden Bough.

― Liz :x (Liz :x), Tuesday, 10 February 2004 11:03 (twenty-two years ago)

erm hyperorganicist. I think garlic resurrection is about as possible as other forms of resurrection (says the atheist). Garlic from The Shop should be 20p a bulb especially in SE15 but Sarah, you would LOVE the fresh bulbs. They are huge. Also at Borough Market they sell mmmmmmm SMOKED garlic but it's dear.

It should be noted that The English will find me perverse for only liking HP Sauce on Japanese mashed potatoes, katsu and tori kara age.

― suzy (suzy), Tuesday, 10 February 2004 11:03 (twenty-two years ago)

Your sausages should be about the nicest you can find.

Wrong!

ur all insufferable blokey food pornographers btw.

― N. (nickdastoor), Tuesday, 10 February 2004 11:04 (twenty-two years ago)

N., Toby is making a nice dinner for someone so the nicest sausages seem right. Whenever I make S&M with basic brekkie sausages they taste nasty and spongy, because (I'm happy to admit) I'm spoiled for life by superior sausage product. However on skint days I will sometimes grab brekkie sausages on clearance, run home, and make toad in the hole. I think that the amazing Cumberlands from the Theobald's Road butcher might work out cheaper than supermarket sausages anyway.

I've done the garlic-and-potatoes boiling as Davel suggests, the flavour is nice and subtle.

Well yes garlic resurrection will work I suppose but the larger issue is what a waste of time, get a new one.

― suzy (suzy), Tuesday, 10 February 2004 11:11 (twenty-two years ago)

Stop getting S&M wrong!

― N. (nickdastoor), Tuesday, 10 February 2004 11:15 (twenty-two years ago)

Instead of roasting the garlic and then mashing it in, try boiling a couple of cloves with the spuds then mash them all together. ,

I tried this (under advisement of J due to your mash) & it wasn't very nice at all.

― Pinkpanther (Pinkpanther), Tuesday, 10 February 2004 11:16 (twenty-two years ago)

Dastoor, do you actually know how to cook or are you just about the opinions?

― suzy (suzy), Tuesday, 10 February 2004 11:20 (twenty-two years ago)

Skipping 8 messages at this point... Click here if you want to load them all.

'THIS COUNTRY' = 'WHAT IS THIS COUNTRY COMING TO?', I believe.

― N. (nickdastoor), Tuesday, 10 February 2004 11:26 (twenty-two years ago)

Actually I really don't like this thread, for reasons that I don't want to examine too closely, so I'll go now.

― N. (nickdastoor), Tuesday, 10 February 2004 11:27 (twenty-two years ago)

Pete, next time you come round I'll make it for you.

and for pudding?

Yorkshire with golden syrup :)

― chris (chris), Tuesday, 10 February 2004 11:30 (twenty-two years ago)

(N is somehow jealous of other peoples food and cooking enthusiasm/expertise? i think i am a little actually, why else would this thread be irritating to someone? i am far too lazy to do the things suzy and chris (and others) suggest altho they do sound great. oh well, keep on chomping)

― stevem (blueski), Tuesday, 10 February 2004 11:31 (twenty-two years ago)

It's Alan Partridge speak, I'm afraid.

Cor I fancy toad in the hole now.

― Sarah (starry), Tuesday, 10 February 2004 11:32 (twenty-two years ago)

syrup on yer yorkshires? what ar yer sum kinda jamie oliver nob-ed?

― mc pitman - PITMAN (blueski), Tuesday, 10 February 2004 11:32 (twenty-two years ago)

The only thing to have with Yorkshire puddings is sugar and lemon juice.

― caitlin (caitlin), Tuesday, 10 February 2004 11:33 (twenty-two years ago)

Ed makes AMAZING Toad. It's even better with Trucklements onion marmalade (danger danger v. expensive but OMG sometimes you get what you pay for).

My dislike of standard breakfast sausages is with good reason. American sausages are either links of very peppery sausagemeat or patties of sausagemeat with far less of the bready filler ingredients of British sausage (the only time I ever go to McD's is for sausage Egg McMuffin as it's the closest thing to American breakfast sausage here). They are lovely. When I first moved here I hated caff sausages for having next to no actual sausagemeat inside, it's all yuk yuk bread and porkfat and very little else so it feels like a rip-off..

I can understand the whole apple'n' pork meme but I agree with Starry, it no workee for me either.

― suzy (suzy), Tuesday, 10 February 2004 11:35 (twenty-two years ago)

'butter my arse'

seems most apt here

― Partridge Refs Woo-hoo (Enrique), Tuesday, 10 February 2004 11:35 (twenty-two years ago)

and i'm just gaga about sage jus on my pancakes

― stevem (blueski), Tuesday, 10 February 2004 11:35 (twenty-two years ago)

Ginger Jam and whipped cream on a yorkshire is lovely. No, I got the toad fear since I made a cake, but feel my usual adventerousness coming back (need the right sized tin mind).

The worst sausgaes ar anythign marked in the supermarket as Butchers FInest, betwixt the economay and the premium. The grade of meat is only 2% better than on a economy.

Hmm, what about sausage casserole?

― Pete (Pete), Tuesday, 10 February 2004 11:39 (twenty-two years ago)

effort? not really, put pan on lowest heat, put in oil, put sausages in. Bugger off for quarter of an hour. come back, turn sausages. do the same in another 15 minutes. next time put in a sliced onion. 15 minutes later, take out sausages, whack heat up, stir around, chuck in some booze.

you now have sausages and gravy, how much work did it take?

sausage casserole? ha ha only one place will do now.

― chris (chris), Tuesday, 10 February 2004 11:40 (twenty-two years ago)

syrup on yer yorkshires?

OK so the recipe for YP batter is the recipe for popovers is the recipe for Dutch panakoeken or Dutch Baby, essentially. The gourmet cheat is to put a bit of nutmeg in the batter; Dutch babies also have a spoonful of sugar and a few pinches of cinnamon. A pat of butter and maple syrup completes this picture.

We used to have Dutch Baby and American sausage links even for dinner sometimes, and my mom made out it was a special occasion for her to make this.

― suzy (suzy), Tuesday, 10 February 2004 11:41 (twenty-two years ago)

syrup on yorkshires that have been made the proper way of course - with beef dripping

/homer impression

― chris (chris), Tuesday, 10 February 2004 11:42 (twenty-two years ago)

Which tastes great, dripping, but if you have a sedentary/office lifestyle and are not down the mines HELLO MORBID OBESITY.

― suzy (suzy), Tuesday, 10 February 2004 11:44 (twenty-two years ago)

Talk to me about sossidge casserole!

― Sarah (starry), Tuesday, 10 February 2004 11:44 (twenty-two years ago)

why do they call it Dutch Baby?

― stevem (blueski), Tuesday, 10 February 2004 11:45 (twenty-two years ago)

Pannekoeken (whee! correct spelling) is Dutch for pancake. They are called Dutch pancakes too and that place My Old Dutch in holborn used to do them. There once was a chain of Pannekoeken Huis restaurants in the midwest, or was, and Dutch Baby is just what I grew up calling them because my mom does.

― suzy (suzy), Tuesday, 10 February 2004 11:52 (twenty-two years ago)

My Old Dutch is still there. And let us not forget, Shrove Tuesday is not a million miles away.

― Pete (Pete), Tuesday, 10 February 2004 11:56 (twenty-two years ago)

i might give up sex for Lent

― stevem, Tuesday, 10 February 2004 11:57 (twenty-two years ago)

bloody hell 77 new answers!

best sausages i've ever had prob = ginger pig breakfast sausages. i need to get round to visiting their shop now it's opened (and get some black pudding too obv.). sadly tonight it's just duchy originals cumberland sausages (which are quite nice though).

thinking of wasabi mash - which i tend to find a bit fry - i can thoroughly recommend wasabi cherry tomatoes. take a tube of wasabi, stir with soy sauce and lots of lime juice, pour over cherry tomatoes, roast. they go amazingly with tuna and also provide more wasabi thrills than any other wasabi recipe i've tried.

― toby (tsg20), Tuesday, 10 February 2004 12:07 (twenty-two years ago)

OMG.

― suzy (suzy), Tuesday, 10 February 2004 12:09 (twenty-two years ago)

Pannekoeken (whee! correct spelling) is Dutch for pancake.
YAY! I love the thin ones we make here in Belgium. Some are prepared with vegetables (*hartige pannekoeken*), something I haven't tried (yet). But I also loooooove American pancakes which are much thicker. The Japanese also make'em: two small pancakes with red bean paste in between: Doorayaki. Whenever I go to Japan, I eat these on a daily basis.

We had sausages with passata today. yummy.

― nathalie (nathalie), Tuesday, 10 February 2004 12:39 (twenty-two years ago)

Just eat Jimmy Dean pure pork sausage like normal people, you damned Limeys.

― Ned Raggett (Ned), Tuesday, 10 February 2004 16:12 (twenty-two years ago)

No love for my beets pun. I am quite upset.

― Matt (Matt), Tuesday, 10 February 2004 16:12 (twenty-two years ago)

Ned,"like normal people"?!? You're american, you have cheese spray cans. :-)

― nathalie (nathalie), Tuesday, 10 February 2004 16:17 (twenty-two years ago)

Kerry McFadden claimed last night on "I'm an irritating cow, get me off your telly" that sausages and mash could give her an orgasm. They are therefore the food of Satan*. Bwahahahah

(*except it's not because it's great. I'm with Chris on the Richmonds sausages too - best sausages I've found in a supermarket)

― ailsa (ailsa), Tuesday, 10 February 2004 16:19 (twenty-two years ago)

CLEARLY WE HAVE STANDARDS. What do you people do, actually let the cheese AGE and ROT? *eats Velveeta on Wonder Bread*

― Ned Raggett (Ned), Tuesday, 10 February 2004 16:19 (twenty-two years ago)

I had some wit quorn sausages on Sat for first ime in ages. It rocked.

― mei (mei), Tuesday, 10 February 2004 20:31 (twenty-two years ago)

This site, http://www.mashamsausages.co.uk/ is a must for sausage lovers, they do mail order, but best to get a lot to make it worthwhile.

Warning, view the site with the sound off too.

And no sniggering at the name.

― Billy Dods (Billy Dods), Tuesday, 10 February 2004 20:45 (twenty-two years ago)

twenty years pass...

made some today with what I call "Irish style" mash. Made with Swede, Turnip, Maris P's, Sweet Potato, Cabbage and mashed with some butter fried leeks, spring onions and double cream. Also some heavy mustard and black pepper seasoning. The onion gravy made with ale and beef stock, the onions sweated for an hour, like if you were making French style onion soup.

When the mash and gravy are THAT good, it doesn't really matter about the sausages. Just some bang average Tesco brand ones are fine.

― vodkaitamin effrtvescent (calzino), Saturday, 7 December 2024 14:03 (one year ago)

sounds really good but have i just thought that swede and turnip were the same thing my whole life?

― tuah dé danann (darraghmac), Saturday, 7 December 2024 15:42 (one year ago)

turnips have lighter flesh and have a distinctly different taste, but still I think I had that turnip/swede confusion moment at some point in the last 10

― vodkaitamin effrtvescent (calzino), Saturday, 7 December 2024 15:50 (one year ago)

I think one is a rutabaga in USian? The swede iirc.

― Ima Gardener (in orbit), Saturday, 7 December 2024 15:51 (one year ago)

I've been having a premade carrot & parsnip mash with mine lately and loving it tbh

― Colonel Poo, Saturday, 7 December 2024 15:52 (one year ago)

yeah love that combo as well

― vodkaitamin effrtvescent (calzino), Saturday, 7 December 2024 15:53 (one year ago)

didn't know the US called them rutabagas, quite a funky name!

― vodkaitamin effrtvescent (calzino), Saturday, 7 December 2024 15:56 (one year ago)

Swede = big and orange and a bastard to slice. Turnip = small and white.

― Nasty, Brutish & Short, Saturday, 7 December 2024 16:01 (one year ago)

full name for a swede is "swedish turnip" aka "neep" so it's not exactly beating the charges confusion-wise

they're nicer than normie turnips tho (tho yes, much harder to chop)

― mark s, Saturday, 7 December 2024 16:03 (one year ago)

Grew up having to eat swede, hated it ever since.

― if you like this you might like my brothers music. his name is Stu Morr (Tom D.), Saturday, 7 December 2024 16:05 (one year ago)

I think the swede tends to spoil much faster than the turnip, even when stored in the fridge they start going rubbery around the edges if I haven't used them within 4-5 days.

― vodkaitamin effrtvescent (calzino), Saturday, 7 December 2024 16:06 (one year ago)

https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jan/25/neeps-swede-or-turnip

― if you like this you might like my brothers music. his name is Stu Morr (Tom D.), Saturday, 7 December 2024 16:07 (one year ago)

rutabaga from bad swedish for "red bag" -- except three seconds on wikipedia delivers this slightly more plausible etymology: "from the Swedish dialectal word rotabagge,[1] from rot 'root' + bagge 'lump, bunch'"

― mark s, Saturday, 7 December 2024 16:13 (one year ago)

"cross between kale and a pure turnip"

didn't know this, mind blown. Also in the realm of vegetables I learned the other week that tender stem broccoli is patented and farmers can only grow it under license. And it is a highly lucrative crop. Pickers from Uzbekistan, Ukraine and Romania have been making £240 a day harvesting TSB according to a farmer I heard on the radio.

― vodkaitamin effrtvescent (calzino), Saturday, 7 December 2024 16:25 (one year ago)

https://www.providenthomecompanion.com/wp-content/uploads/2012/08/brassica1.jpeg

― mark s, Saturday, 7 December 2024 16:32 (one year ago)

"make sure you omit the swede, fill the space it leaves with… with… with DINOSAUR KALE! that sounds not-at-all made-up"

― mark s, Saturday, 7 December 2024 16:33 (one year ago)

Haha the name is funny but I love dinosaur or lacinato kale. One big variety is called "Black Magic" which is also funny. I prefer it to any other kind of kale tbh. I downright dislike Red Russian even though arguably they don't taste very different.

Never heard of tender stem broccoli, is it not the same as broccoli rabe?

― Ima Gardener (in orbit), Saturday, 7 December 2024 16:39 (one year ago)

Tenderstem® is a more relatively recent Japanese veg innovation (1993). That's all I know so far! Just didn't realise you could copyright a variety of vegetable, seems kind of deeply wrong.

― vodkaitamin effrtvescent (calzino), Saturday, 7 December 2024 16:44 (one year ago)

https://shop.wattsfarms.co.uk/cdn/shop/products/image_c8cf34dc-f611-4a6e-aeb7-40e566abc4f0_1400x.jpg?v=1590100685

― vodkaitamin effrtvescent (calzino), Saturday, 7 December 2024 16:47 (one year ago)

We call that broccolini here and its been popular in supermarkets for years.

― Stoop Crone (Trayce), Sunday, 8 December 2024 04:14 (one year ago)

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