Well that was a waste of a nice looking black pudding...
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Well that was a waste of a nice looking black pudding...
Blanketed buns by fairy-light. Could be the last one though...Quote:
Originally Posted by David48atTD
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She stormed out very quietly this evening in little silent mini-minx flurricane-flounce when there was a minor misunderstanding and I made my batchelor curry dinner while she was in the shower, when she had apparently been planning that we eat together after her ablutions.
Not trying to avoid the blame but her english is so bad - I have no idea how she has survived in Aussie for almost a year. Anyway, shortening odds that I could be pulling my own pudding again this crimbo.
Yes indeedy Sherlock Lom, it had been in my fridge for 10 days. The deli counter must give things a default 24 hour expiry to everything they package I am guessingQuote:
Originally Posted by lom
I had been aiming to redeem my prior burning crimes against blackpudding with a fresh one from a different butcher.Quote:
Originally Posted by Bogon
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However I had already sliced half of it banana-split style before I read Bogey's urgent pudding advicesQuote:
Originally Posted by Bogon
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This one tastes strangely very different but that is maybe because I gave it a much shorter frying session.
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I will do the rest of Pudding 2 more well done and report backQuote:
Originally Posted by Troy
Puddings’ taste varies widely depending on the manufacturer and cooking pudding hot so you get the caramelization
Hail KingWilly, great chieftain o' the puddin-pullersQuote:
Originally Posted by TheRealKW
Yes the longer cooking time made a world of difference
This was properly good
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It defo needs to be fried until it is crispy along the edges
I did consider slicing it with the radial recommendation but ended up going back to my tried and tested experimental axial slicing knickerbockerglory ecky thump
If you slice it into slices they will be little 20c sized disks that will all need individual flipping which seems like a chore
Radial slicing would be OK if is was a big donkey sized black mamba
Yes, but that increases the crispy edges to enjoy.Quote:
Originally Posted by Looper
OK as a further concession to the TD blackpudding brigade I have sliced this one diagonally so I get decent length on each slice for fewer slices and less flipping but still lots of crispy edge
I have also removed the condom skin this time as it was unpleasantly rubbery to chew on - and may actually have been a real condom
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A long 8 minute fry
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This was the best of the lot and excellent. I will stick with this approach. Must be fried to crispy as KW says.
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But don’t dry them out.
the casing is to be eaten and if you cut them properly they’d crisp up enough to enjoy and eat. Taking the casing off risks them falling apart and basically the. You’d be eating mashed oatmeal and blood instead of puddings.
A very nice way to try black pudding is sliced fresh, served cold with pickled onion. Can easily be served with other coldcuts too.
I will try that. Thanks for the tip
Think we need a visual aid to get the slicing action correct.
Looper has evolved from the banana split method and has now progressed to the way that the Chinese sausage you get on the side of your khao moo daeng is sliced.
Below is a textbook pic of what you should be aiming for.
https://teakdoor.com/images/imported/2020/12/366.jpg
^ one wold have thought that came naturally.. eh Looper
OK I am not posting up any more ecky thump for fear of further ridicule
I am back on safe territory with the simplest pizza one can procure. The humble margherita...
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But these ones are gorgeous because they put dollops of pungent pesto on them
I should have rearranged the cherry tomato slices for more photogenic feng shui
An old classic which I have revived this week.
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A pot of sour cream really put a light under yesterday's cheezy beenz.
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The last Margherita was a tad overdone but tonights was timed to perfection
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First mango from the tree this year was sweet and bodes well. Only 200 more to eat if the crop is like last year.
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^ Do you do anything to keep the fruit bats away from your crop?
Do you have bananas?
Snack to consume while watching the cricket.
I even spilled some of the sauce from the can onto the cutting up board.
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The white bits in the Cabana isn't fat, apparently I bought the one with tiny cheese cubes :)
^Not in your league of culinary complexities David68atTD but this concoction of Aussie mince, Worcestershire, diced onions, garlic, beef stock cube, S&P, and mixed veg served on toast drizzled with EVOO was my attempt at Cricket fodder earlier. A pain in the arse when there's an LBW review going on, you can't see the tv from the kitchen so have to make quick dashes to the lounge room, the pan has to be continuously stirred, and they fuck around forever before showing ball-tracking!
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:biggthumpup: tv food
Not a good start from the Aussies.Quote:
Originally Posted by Headworx
I thought they were 200% GONE in the last Test, everyone did. Let's see how the wagon burners get on tomorrow morning and I'll be back to post my planned blokes cookery breakfast fodder of pikelets with lashings of butter and honey :)Quote:
Originally Posted by TheRealKW
Sticking this in here since I did not pretty my plate up with a wipe and some veg. :) Cube steak simmered in beef stock and onion gravy with mash.
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There are many mango-loving critters to contend withQuote:
Originally Posted by David48atTD
1. Possums
2. Turkeys
3. Crows
4. Bats
This year the bats have not been bad. last year I had a 4m pool pole with a spike on the end to chase them out of the tree and I was busy
I tried using scat (not like on pornhub but a chemical of that name). But it is hard to get it to stick to the mangoes as it just forms droplets and runs off even if you add a little surfactant like squeezy. But anyway the critters have not been too numerous this year.
Another weird thing is the lack of insects this year.
Last year at night I had thousands of big moths flying round the balcony every night but this year not much.
Could be the canary in the ecological coal mine.
No bananas.
Double helping of cheezy beenz tonight.... Miss Mindanao is backQuote:
Originally Posted by Looper
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She came back after an 8 month hiatus to squeeze my mangoes and see how firm they are.
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^As blokes cookery goes, I wouldn't be helping you roast that old carcass, sport:)
(Or is it a bad pic?:))
https://teakdoor.com/images/imported/2021/01/137.jpg
Slam in the lamb
Get in there, Dil.
Mint sauce?
In that top pic, the meat looks like it's grown a beard.
That would go a treat with some baked beans. :)Quote:
Originally Posted by bsnub
I am guessing rosemary? Something else on the side that might be different. Dil?Quote:
Originally Posted by hallelujah
Made an unforgivable filipina faux-pas on the culinary front this evening by forgetting to serve the pizza al funghi with the obligatory tomato sauce, for which I was swiftly sent back to the kitchen before grace could be said to thank the sweet babby J for our feast
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^ You compounded it with a second faux pas.
That's not even Heinz.
^I am a Rosella religious convert Mendip and I try and proselytise at any opportunity
It is addictively tart and tangy and I sometimes mainline it straight from the bottle like a baby
^ Did you get a thesaurus for Christmas by any chance? :)
Miss Manado? Are sure she ain’t Madam Minado? At what age does a miss stop being a miss?
Madam Mindanao is now 35 Willy
No spring chicken but the only woman I have ever shagged 5 times in 1 evening (on our 1st date 2 years ago - no medicinal assistance)
Age shall not weary her and thus shall she be remembered at the final reckoning and pearly gates tallying when I am a wizened and wrinkled old scrote in a wheelchair at the going down of the sun
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:1st:
Onya loopy still teakdoors #1 shagger.
After comparing tastes for the 3 hotness levels of the chinese chips curry sauce I have to settle on medium as the optimal spiciness.
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The hot is yummy but the delicate cumin flavours get a bit overpowered.
Anyway I thought I would add a blokish RSL-cuisine flourish to tonight's Chinese chips extravaganza with a proper aussie chicken schnitzel topped with cheese.
Too easy as you you just bang it in the oven at the same time as the chips.
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And 'Hey Viola' you have the kind of feast that will be served in bloke heaven after we earn our wings.
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Ok this reminds me of myself. LUL
Long overdue for a fry up. More than a year maybe 2 since I had one.
3 hash browns (on which the eggs will repose). 3 sausages. 2 Eggs. Half tin of beans (drizzled over the snags).
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Regulation Gordon Blue presentation standards can be relaxed for the humble fry
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Missing mushrooms, tomatos and black pudding. Just saying.
mmm and where dafuc is the bacon? It ain’t a fry up without bacon.
:ourrules:
And bacon.
I'd smash that and then sleep for 3 days on the sofa. Top work. :yup:
One Aussie oddity I found, was that the sausages were beef instead of pork. Maybe just a NSW thing. You go for pork or beef snags Loops?