Changing Times (Again!)

  morddwyd 20:12 PM 20 Aug 11

Giving myself a good helping of smoked salmon, less than £2 for half a pound, on a sandwich this evening I reflected, not for the first time, on changed times.

When I was younger smoked salmon, a single transparently thin slice, was reserved for those on top table at a wedding reception, and a pretty well-to-do wedding at that.

Now I’ve usually got a couple of packets in the freezer!

  Fruit Bat /\0/\ 20:32 PM 20 Aug 11

Stuff we take for granted today was a rarity a few years ago.

However it also works the other way, what happened to peace and quiet?

  nangadef 20:55 PM 20 Aug 11

As far as I'm concerned it can stay on the top table - I can't stand the stuff!

  Strawballs 21:05 PM 20 Aug 11

There was a time that University education was only for the very wealthy and now it's, sorry was for those with the talent but we are going back to the wealthy again.

  sunnystaines 21:42 PM 20 Aug 11

like lobster was used to feed slaves in the USA & WI now its only for the well off.

  john bunyan 21:54 PM 20 Aug 11

Yes but on the other hand I can't find mutton in my butchers to make the stew my granny made in WW2, nor what she called breast of lamb - in fact fatty bits of mutton brisket. Horse meat stained green to feed the dog is also a bit scarce, as are rabbits in most non rural butchers, so some you win, some you lose.

  morddwyd 07:28 AM 21 Aug 11

Obviously depends on area.

Mutton is available in my local farm shop, and any of the local butchers can get us a shoulder or two (we normally get two) within a day or so any time we ask. Same with rabbits, wild or Chinese.

Breast of lamb available in most local supermarkets' butchery counters.

We do have a sudden dearth of wild boar though, disappeared about a year ago.

Local abattoir problems I believe.

  Crosstrainer2 07:54 AM 21 Aug 11

Indeed, it was a luxury, I remember my first taste. served with thin brown bread and lemon......I was addicted at once, only the "No Oily Fish" edict due to my health prevents me from indulging now.

One recipe for all......(More of a part thing) get some high quality cream cheese and half a side of Smoked Salmon.

Cut the fish into strips wide enough to put a half teaspoon of the cheese in the middle of the strip.

Roll the strip up, and secure with a toothpick.

Beats cheese and pineapple!

  Quickbeam 08:13 AM 21 Aug 11

I prefer the hot smoked salmon myself.

In the '60s, chicken was a Sunday lunch luxury, now they're an everyday cheapie feast from the supermarket rotisserie.

  Crosstrainer2 08:17 AM 21 Aug 11

How that takes me back...I'm in that kind of mood just now, but I must admit, I have never tried hot smoked salmon.

Don't know why, i suppose it's just because i first had it cold, and was thus thereafter,

  Quickbeam 08:32 AM 21 Aug 11

Hot smoked refers to the smoking method used, although you can heat it in a pan like kippers and eat the fish hot. It's also quite thick compared to the wafer thin cold smoked variety.

Hot/cold smoking


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