Food cravings from your past.

I hope i don't get my childhood cravings

First thing in the morning a ice lolly even in the coldist winter

 

At primary school we had a very good cook, except on the days when she cooked parsnip chips or liver & bacon , I'd really like another portion of her chocolate crunch with chocolate sauce they were just the most delicious items on the menu!

 

Oh I've just remembered something else, my nans beef stew & real dumplings (made with suet!) now that was lovely I think I was weaned on that as a baby!

 

Proper cheese pie as used to be made for School Dinners. The cook at our first school used to make an extra one for me and my then fiancée to take home with us. Naughty but nice.
As for the chips thing, today is the day for that. Chips followed by prize winning ice cream at Parkgate on the Wirral.
Shame I cannot eat chips and am lactose intolerant, so I suffer from the ice cream. Who cares? Not me. Now where is the Zantac?

 

The only thing that my mum could cook it has remained a staple for me, even when I lived in Oz.

Never had the poached egg as a kid but as an adult it became another staple in this form. Better still, make it with last nights sag aloo from the Indian!

I am still traumatized by this memory

Now't humble about mash.

When we were kids our local chippie used to sell scrags on their own which were probably the same as your scraps.

One thing that I am really craving is Bovril crisps.

 

my belief of food cravings from the past (childhood) have really nothing to do with the food but the nurturing emotion that came with it.

 

Tapioca pudding. My mom would make it a couple of times a year and I really enjoyed that.

 

Really? Whatever did they do to it!!???

Interesting!

 

This amused me. It reminds me of my Taiwanese friend, trying desperately hard to explain some traditional Taiwanese dish that was typical in his family at Christmas. It went something like this:

My mate: it's like, vegetables, lots of different types, and pieces of meat. But it's in a special sauce.

Me: like some sort of curry? Or a stew?

My mate: a bit like that yes, but the sauce is really unusual, only really for special meals. It's not really spicy, but it's full of flavour.

Me: ok, what sort of flavour? What does the sauce look like? What's it's consistency?

My mate (thinking really hard how to describe it): it's a bit thick like custard, and its brown like chocolate, but it's not sweet or sour, but it's full of flavour.

Me: chocolate with meat and veg? That's novel.

My mate: No, it's not chocolate. It's like, meat flavour, brown, and like custard, but not sweet.

Me (the penny drops): oh you mean gravy?

My mate: yes! You know gravy?

He'd been living in the UK for just a few years at the time, and it seems whenever he'd eaten out with friends, it had been dishes that didn't call for gravy, and whenever his few British friends (including me) had cooked for him, they'd been so self conscious about cooking for a chef that gravy was too unadventurous, so having never had gravy in the presence ofa brit, he assumed we didn't have it.

 

They expected me to eat it

 

The chips were nice and the ice-cream prize winning.

 

Home made rice pud , with the skin on , Tapioca , Sago , Semolina , blancmange....
Never see any of them now , suppose they are all there if you look.

 

Remember a favourite at secondary school. Slope off with mate to bakers, buy a nice fresh french loaf and get it cut in half, half each. En route to chippy, eat the inner white leaving a nice hollow, get the chippy to fill with chips, put on plenty of salt and vinegar. Ace!

Sunday tea treat: Buy a pint of winkles from the cockle and winkle man's van, avoid being nominated by Mum to 'eye' and shell them - fiddly and ugh! Soak winkles in vinegar, and then put in between two slices of Sunblest-like white cut loaf and add plenty of salt and pepper. I remember them being a treat, but can't say I'd be keen now.

One thing I don't miss is the inevitable 'shape'.

GG

 

They are

 

I'm not a fan of blancmange, but the rest of them, hmmm, divine.

I remember tapioca, aka frog spawn, was very unpopular at school, but I never understood why because it's gorgeous.

I can't remember much about sago, other than that I loved it. I might research it and try to make some so as to remind myself why I loved it.