>A poncy brekkie:
> http://www.bbc.co.uk/food/recipes/database/wildboarbritishbreak_88661.shtml
>
> It did look stunning on the plate, but from the bits of the programmes
> I saw this whole competition is a bit of a ponce-off between good
> chefs who should know better.
>
>

>Next, he was dining in the posh "The Kitchin" in Edinburgh. Supper was sea
>urchins, foiegras, haggis langoustine and crispy pigs ears salad. Earlier he
>had sampled battered and deep-fried haggis.

>On Wed, 30 Apr 2008 10:08:09 -0500, "Viva" privacy.net>
>blethered:
>

>>
>>"Halla" drunkenbastards.spam.com> wrote in message
>>news:fmr414p6rnkhqeanek726jga17l2e7h7s1@4ax.com...

>>>A poncy...

> On Wed, 30 Apr 2008 10:08:09 -0500, "Viva" privacy.net> wrote:
>

>>Next, he was dining in the posh "The Kitchin" in Edinburgh. Supper was sea
>>urchins, foiegras, haggis langoustine and crispy pigs ears salad. Earlier
>>he
>>had sampled battered and deep-fried haggis.

>
> You wouldn't catch me eating pigs' ears. Our local greengrocer sells
> them as dog treats.
>

> On Wed, 30 Apr 2008 10:08:09 -0500, "Viva" privacy.net>
> blethered:
>

>

>>Next, he was dining in the posh "The Kitchin" in Edinburgh.

>
> Leith, innit? Anyway, look at the name on the recipe link I posted.
> :-) That's his restuarant, apparently.
>

>

>>Supper was sea
>>urchins, foiegras, haggis langoustine and crispy pigs ears salad. Earlier
>>he
>>had sampled battered and deep-fried haggis.

>
> Which is good stuff. Stodgy as anything, but sometimes you've ...

> On Thu, 01 May 2008 01:22:46 +0100, Halla wrote:
>

>>On Wed, 30 Apr 2008 10:08:09 -0500, "Viva" privacy.net>
>>blethered:

>>>>

>>>Reminds me of the time when I was about 8 y/o and went into my Gran's
>>>kitchen to discover something that smelled good cooking in a big pot on
>>>the
>>>stove, So I pulled up a chair and had a peek in. EEEEK! A whole pig's
>>>head!

>>
>>Heh. Eek indeed.
>>

>>>They made souse (?) or headcheese (a pickled sandwich meat) with it.

>>
>>'Pickled sandwich meat' sounds better than 'headcheese', FSR.

>
> Also known as brawn, although I wouldn't call it pickled. My dad used ...

>
>"Peter Ward" privacy.net> wrote in message
>news:gdij14lv50ec2fp18ljtdjgdaarkr3t93k@4ax.com...

>> On Thu, 01 May 2008 01:22:46 +0100, Halla wrote:
>>

>>>On Wed, 30 Apr 2008 10:08:09 -0500, "Viva"...

> Viva privacy.net> wrote:
>

>> Come to think of it, it's no worse than pickled pig's feet, which are
>> sold
>> in almost every tavern here. Supposedly good with beer. Big gallons of
>> pickled eggs too.

>
> As soon as I can find a reliable airline I shall be there. There's nowt
> wrong wi' trotters, although I prefer them boiled and served hot.
>
> As far as the pickled eggs are concerned: any stripling wader knows that
> pickled eggs are a binding agent compliant with ISO 9002 and can save
> one from embarrassing underwear events if consumed at the correct stage
> of the evening's drinking. Around 9:45 is good, then repeat as desired.
>
>

>"Sn!pe" spambin.fsnet.co.uk> wrote in message
>news:1igbojy.1x89n5s1njgchmN%%snipe@spambin.fsnet.co.uk...

>> As far as the pickled eggs are concerned: any stripling wader knows that
>> pickled eggs are a binding agent compliant with ISO 9002 and can save
>> one from embarrassing underwear events if consumed at the correct stage
>> of the evening's drinking. Around 9:45 is good, then repeat as desired.
>>

>Wellll, okay....as long as I don't have to sleep with you.
>;)

> On Fri, 2 May 2008 11:05:48 -0500, "Viva" privacy.net>
> blethered:

>>>[..]

>>Forgot to mention that Bordain also visited fellow chef Fergus Henderson
>>at
>>St. John Bread and Wine, Fergus' newest restaurant. Tony enjoyed what he
>>said was his favorite meal, his "Death Row" meal -- two tall roasted bones
>>of yummy marrow to spread on toasted bread. My Gramps loved the same
>>thing.

>
> See that sounds faintly icky to me but then I've never tried it.
>

>

>>
>>Tony also sampled stewed pig's head with bacon and blood cake.
>> ...