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I had a full English with black pudding every day last week in Dorset. I get deprived of this food in the normal way and take full advantage when it's possible. But to be honest I've scratched that itch and today had fruit and yoghurt for breakfast, and enjoyed it. I doubt I'll have another full English on this 'holiday'.
https://teakdoor.com/attachment.php?...9&d=1689532697
Not sure what came first but the black pudding in the UK is made with oats etc hence why it isn't exactly a blood sausageQuote:
Originally Posted by helge
'Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.'
https://en.wikipedia.org/wiki/Black_pudding
I think it is important to establish this moving forward. Teakdoor is a place of accurate reporting of fact and truth.
Nothing wrong in that! it just isn't the same in LOS no matter how hard you try.Quote:
Originally Posted by Mendip
YesQuote:
Originally Posted by Bonecollector
Do you enjoy the "blood lumps" in some thai soups ?
Love it, love the blood cake with kaow man gaiQuote:
Originally Posted by helge
Slightly more simplistic today
Attachment 104757
Helge
If you like that kind of shit, go and have noodles here. I got all the giblets you will require.
Google Maps
^^ that toast looks as dry as the Sahara. And the shrooms don’t look much better.
Attachment 104758Attachment 104759 Simple bacon and egg sanga. With a cheeky side of Black pudding.
Did a paraplegic butter the bread?Quote:
Originally Posted by DrWilly
The bacon is awful, the bread is about 2mm thick and you can't even post the picture properly.
1/10.
Not too much.Quote:
Originally Posted by Bonecollector
I have decided to get fat on other dishes
Bet you eat chickenfeet too :)
What picture ?Quote:
Originally Posted by armstrong
:rolleyes:
A bit heavy on the maillard reaction there, Bones.Quote:
Originally Posted by Bonecollector
Just the way I like it. I try and go for the healthier option of grilling. Unfortunately, this does result in some what of a dry and burnt appearance. Still tastes fucking good.
hello pathetic stalker. No football on tonight?Quote:
Originally Posted by armstrong
Loads.Quote:
Originally Posted by DrWilly
Oh Christ, now black pudding is ‘cheeky’.
ffs
Where did you pick up that idea that black pudding is cheeky? The adding of a slice of black pudding to a plate of egg and bacon sandwiches is cheeky. For a retired Master TEFLr/Guru you really do struggle with basic comprehension. I wonder about your poor students. No wonder you finally got out.Quote:
Originally Posted by cyrille
Gotta use up them burger buns.
No cheeky side dish.
https://teakdoor.com/attachment.php?...9&d=1690011099
Red or brown sauce?
HP Brown. But not cheeky.Quote:
Originally Posted by hallelujah
^ Is that a cheeky smudge of butter I see?
Breakfast duty this morning. A choice of sausages (the pork belly is for Korean later) and I went for the Manchester and the Welsh Dragon today.
Attachment 104882
I got a double yolker from these absolutely massive eggs the butcher was selling!
Attachment 104883
And then split it when I was taking it out of the pan. :rolleyes5:
Attachment 104884
But still...:UK::england::UK:
Buried it alive!
And then smothered it in brown sauce. :)Quote:
Originally Posted by DrWilly
That snag selection looks interesting, hal.
Details?
The Welsh ones were dark, thick and chunky and a real mouthful while the Manchester ones were pretty small and pasty and I could have easily taken 2.Quote:
Originally Posted by cyrille
...as for the sausages... :)
The black gold I am yet to investigate (my dad got em yesterday when he picked up the pork belly for me), but I am no doubt as intrigued as you are.
Looks good Hal. I've had Welsh dragon before, beef sausage with pepper, they were quite spicy.
That was the one, but this was pork. The Manchester one was just your basic pork sausage but still ok.Quote:
Originally Posted by malmomike77
I'm gonna say something else controversial on top of my Branston beans comments elsewhere yesterday:
Sausages are better than bacon at breakfast in all cases except when they are those dreadful hot dog things in Thailand etc. :)
Yeah, some nice ingredients there, but that's worse presentation than the worse workman's cafe I've ever been to (and I've been to loads...). But, that's not necessarily a bad thing. :)
-1 point for the lump of pig's blood that should never be there.
-2 points for the lack of Yorkshire gold breakfast tea.
1. I definitely need work in the breakfast presentation area, but it's better than normal when I've already started scoffing it before it reaches the plate. In this instance, I can also blame my dad for scooping the beans into the middle of the plate and inserting himself into the operation. :)Quote:
Originally Posted by Bettyboo
2. Only soft southerners and Americans could ever decry the presence of Bury black gold on a breakfast. :)
3. I had coffee and a pint of water cos...and here's another controversial statement this weekend...I don't really drink much tea. :)
You know what I'm gonna do next weekend though? I'm gonna have fried bread. I haven't had it in years, but I saw it on Mendy's breakfast recently and I've got the urge. Lulu On>>I will have to do some work in the gym this week to prepare for it though!<<Lulu Off
^x9
Looks good hal, cant green you,
knew some good lads from Middleton back in the day, and did some clubbing around there.
dont think any are butchers mind, but everyone knew Stevie Slippers on the market
The Hippodrome?Quote:
Originally Posted by reinvented
My dad's old stomping ground and the Wetherspoons opposite the butcher's sells Guinness at only 3 quid a pint! :)
I love a good butcher and Lords is a good one. A knowledgeable bloke who knows his food and, obviously, his meat.
Yeah was there last month and they still like kicking the fvck out of each other at the weekend!:smileylaughing:Quote:
Originally Posted by reinvented
Oh and the birds don't wear knickers:sexy:
番茄炒蛋食譜 猪肉白菜饺子
https://i.imgur.com/zLmvQ0l.jpg
https://i.imgur.com/X3KGlUz.jpg
Edible velvet.
A PAG bagel, toasted with cream cheese.
https://i.imgur.com/M6ciIjf.jpg
https://i.imgur.com/sscR7Ty.jpg
The black gold bangers were pork sausages studded with black pudding and have just been air-fried (criminal really, but it's the need for speed and convenience on a weekday) and eaten in a sausage, bacon and egg butty.Quote:
Originally Posted by cyrille
Attachment 104996
Attachment 104997
Get myself a coffee now and I'll be set up nicely for the day before today's late lunch: curry Thursday! :bananaman:
Air Fryers are the shizz for snags.
Snags studded with bury gems, ya say.
Like the thinking, but surely they work better on the plate separately.
Do you reckon you could eat this bad boy Ciz?
Attachment 105024
It's a BLT sans vegetables.
Attachment 105036
Our time in the UK is drawing to a close and I still have a few things to cross off the bucket list before we leave.
Today it was Shreddies AND Rice Krispies for breakfast. Two more crossed off the list.
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