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 Posted:   Sep 27, 2020 - 6:53 AM   
 By:   Jim Phelps   (Member)

So i love white pepper, especially in potato and meat pies, and on potato, cabbage, bacon, onion and sausage, and on minced beef and onion pie with gravy and white cabbage.

Informative post! We've had white pepper lying around and since we're making Haluski--a Polish cabbage-based meal--next week, that white pepper will be used in it.


Today is Haluski-for-dinner day, so the white pepper makes its debut.

 
 
 Posted:   Sep 27, 2020 - 10:04 AM   
 By:   Damian   (Member)

Just finished a three egg omelette, smothered tomato ketchup with slices of mozzarella and chorizo non top. Yum !

 
 
 Posted:   Sep 27, 2020 - 10:07 AM   
 By:   paulhickling   (Member)

Just finished a three egg omelette, smothered tomato ketchup with slices of mozzarella and chorizo non top. Yum !

Funny you say this. I had an omelette for breakfast this morning. Deep down I only like 'em plain with loads of ketchup! And a little bit of bread and butter.

 
 
 Posted:   Sep 27, 2020 - 10:56 AM   
 By:   Damian   (Member)

My dad likes putting stuff in while the egg is cooking, not me. It don't mind throwing something on top of the mood takes me.

 
 
 Posted:   Sep 27, 2020 - 10:56 AM   
 By:   Damian   (Member)

Oh, bollocks double post.

 
 
 Posted:   Sep 27, 2020 - 11:49 AM   
 By:   Xebec   (Member)

Oh, bollocks double post.

Seconds, more like!

 
 
 Posted:   Sep 27, 2020 - 1:44 PM   
 By:   Damian   (Member)

Oh, bollocks double post.

Seconds, more like!


Touche!

 
 
 Posted:   Sep 27, 2020 - 2:03 PM   
 By:   Stormie   (Member)

I agree on the 3 egg omlet!

Although I like the chilli ketchup that you can get in Iceland (the shop, not the country, for non-UKers).

I tend to just use a bit of grated cheddar, and some salt and pepper otherwise.

I was terrible at making them for years and always seemed to end up with scrambled egg, but something just clicked and I enjoy them as a rare treat.

 
 
 Posted:   Sep 28, 2020 - 3:55 PM   
 By:   Damian   (Member)

Yeah, I can do a mean omelette. A good pan helps.

 
 
 Posted:   Sep 28, 2020 - 9:16 PM   
 By:   Xebec   (Member)

A local butcher has started doing black and white pudding - they sold out but on a list for next batch - thank god.

 
 
 Posted:   Sep 29, 2020 - 2:35 AM   
 By:   paulhickling   (Member)

My dad likes putting stuff in while the egg is cooking, not me. It don't mind throwing something on top of the mood takes me.

That's what I do when the Mrs wants an omelette for evening meal, and I do the same for me. With beans and chips/jacket wedges or salad (the last two are more her favourites) Usually precooked onions and mushrooms. But I like the simple pleasure of a plain one with no more than ketchup and bread and butter. I'm not a great breakfast eater so a one egg omelette is fine. In fact just this last Sunday morning!

 
 
 Posted:   Sep 29, 2020 - 2:40 AM   
 By:   paulhickling   (Member)

A local butcher has started doing black and white pudding - they sold out but on a list for next batch - thank god.

Now, does this mean black and white in the same pudding or the two separate items, lol? Not as crazy as some might think, there are all sorts of fun variations of these things out there. But I only like white pudding out of the two. Had it on a breakfast in Ireland once and it was ok.

The idea of congealed blood turns me off.. Mind, a friend of mine said he'd seen vegetarian black pudding. Odd as it might be I might actually have a go at that.

http://www.reallancashireblackpuddings.co.uk/2017/01/vegetarian-black-pudding/

 
 Posted:   Sep 29, 2020 - 6:13 AM   
 By:   Jim Phelps   (Member)

The idea of congealed blood turns me off..

That's the key phrase, "the idea of it."

A lot of food dislikes seem to be psychological. It's like the tired tv or film scene in which someone raves about what they're eating, until someone tells them exactly what it is they're eating--but they liked it before they were told!

I tried kidney recently, knowing full well what it was, and even when the odor of the stuff hit me like a Joe Frazier (look him up) left hook, it wasn't until I tasted the stuff that I knew I disliked it.

Should I have ignored what I was trying to tell myself? In the case of kidney, perhaps. wink Otherwise, I try it because one just never knows...

 
 
 Posted:   Sep 29, 2020 - 6:28 AM   
 By:   Damian   (Member)

[well what it was, and even when the odor of the stuff hit me like a Joe Frazier (look him up) it.

The son of Liz Frazer ? big grin

 
 Posted:   Sep 29, 2020 - 6:29 AM   
 By:   Jim Phelps   (Member)

[well what it was, and even when the odor of the stuff hit me like a Joe Frazier (look him up) it.

The son of Liz Frazer ? big grin


I KNEW you wouldn't know.

 
 
 Posted:   Sep 29, 2020 - 7:00 AM   
 By:   Damian   (Member)

Earlier I returned from the abbatoir ( at my dad's behest). I came back with six sheets of breast of lamb, a £25 piece of belly pork, 2lb of pig's liver, six pig's kidneys and two pork rib sheets. I would have been quicker but it took them ages to catch my lamb and pig.

 
 
 Posted:   Sep 30, 2020 - 6:49 AM   
 By:   paulhickling   (Member)

Belly pork is unbeatable. My cronky teeth are no good at the crackling (eaten bucket loads of pork scratchings as a kid) these days but I love the meat and fat. Good job I don't get it very often, I could easily overdose on it. And then there's pork dripping on bread! Very well liked around here, often given away free on a pub bar.

So I may not be good with offal and black pudding, but a number of meat products have always appealed.

 
 Posted:   Sep 30, 2020 - 7:44 AM   
 By:   Jim Phelps   (Member)

It's Wednesday. That means:

https://www.craftbeering.com/currywurst-recipe/

 
 
 Posted:   Oct 2, 2020 - 3:20 AM   
 By:   Damian   (Member)

Off work today. Breakfast was two pork sausage, one pig kidney and some.red onion on two pieces of toast. smile

 
 Posted:   Nov 27, 2020 - 10:13 AM   
 By:   Jim Phelps   (Member)

Any consumers of sprats here at FSM? I became intrigued by them at my local Russian market and finally tried some of the jarred variety. Verdict: Delicious! Apparently consuming just 3.5 ounces of sprats provides 548% of the daily allowance of vitamin B12. The taste reminds me of fish dip.

 
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