Favourite foods - Page 4

MaxJoker · June 14th, 2009, 01:27 AM

Quote:

Originally Posted by tabler

I love a decent cheese, I'm thinking of starting a thread on it any thoughts guys?
Do you think there is much interest? I must say, I can make some great recommendations!

Hey but since cheese is a food why not merely just include your favourite cheeses in this thread ?, or your worst cheeses , or simply cheeses you`ve seen yet haven`t tried yet ?

BLAM !

Aaaaaaaaaah that`s better , always good to clean the sinuses every once in a while by blowing the back of your head off with a shotgun

The reason i did that is because for one thing i can't believe this thread has had so many viewings , and for another i`ll seriously have to consider topping myself for real if i`m made to check up on a cheese thread !

Look bad enough i have to read a few dozen new poems a week , do i now have to learn about variations of cheeses

Seriously though please feel free to include any favourite foods here , erm rather than starting up any new food based threads because that way madness lies . As the next thing you know someone will decide to start one up on bread , then no doubt bloody pickle etc etc etc

See that`s the main reason i named this thread the way i did , so anything to do with foodstuffs could be safely locked up in here so easing the already crushing general discussion thread topics that were ,and still are popping up.

Hopefully Tab isn't now going to arrange a contract hit on your`s truly as this members merely stating his opinion (Stroke recommendation ) , oh and anyway i`m bullet proof so it`d be a waste of ammo

Personally speaking one of my favourite cheeses is the Bavarian Smoked

Great on it`s own

With a salad ( My version of a salad )

Or my favourite addition to a very health conscious half pound of ham baguette

**billybunter** · June 14th, 2009, 01:50 AM

Some of the best cheese i've ever tasted was from/on the Isle Of Man.

**Wendigo** · June 14th, 2009, 08:45 AM

Quote:

Originally Posted by marlon

I go to work on a few slices of toast with jam or honey with a mug of tea or milk, maybe some fruit as well (I keep cereal for late night snacks).
Going to work on a FULL english (or irish - see previous - for that matter)would be too much for me, but at weekends it makes a great late breakfast, or as you call it 'brunch'.

I used to have the full English when I ate meat, now as a veggie I go to work on a bowl of Kelloggs Bran Flakes with added sultanas/slices of banana.
Every now and then though, on the odd day when I am not working, I treat myself to a full English Vegetarian breakfast with veggie sausage, egg (fried or scrambled), vege bacon and tomatoes with toast.

**marlon** · June 14th, 2009, 12:05 PM

In celebration of the black pudding.

In the ancient Lancastrian martial art of Ecky Thump they were used as a weapon to clobber the southern softy invaders,

http://www.youtube.com/watch?v=XrNH1jvApR4

http://www.youtube.com/watch?v=TJxGi...eature=related

In more peaceful times it is has become a culinary treat.

The name suggests a sweet, but it is in fact a type of sausage.

The British Black Pudding is boiled pig's blood in a length of intestine, and bound with cereal with suet or cubes of fat added, with salt, pepper, mace, etc added for flavour.

It is an essential part of a good cooked breakfast

It can be used in many other dishes,mind. It works well with fish, fruit, lamb and pork. It can also be added to a stew or casserole as a flavour enhancer.

Black pudding with scallops

or with shrimp

, or simply with mash

For those who find the thought of eating blood disgusting, trust me you eat far worse in cheap meat sausages, hotdogs, pies and burgers.

It's not just us Brits who enjoy blood sausages either, the Irish have the 'Drisheen' as black pudding but with lamb's blood instead; the French 'Boudin noir' pigs blood, pork fat, breadcrumbs, brandy or calvados and cream; the Spanish 'Morcilla' pigs blood, pork fat, paprika, cooked long grain rice, sherry and sometimes raisins; and of course the Germans - being the home of sausages - have 'Blutwurst' pigs blood, diced bacon and lungs.

If in Sweden you'd eat black pudding with lingonberry jam.

Fried, grilled or boiled, delicious!

Oh, yeh, just for the veggies out there, you can even get a vegetarian version made with most of the usual ingredients, but with vegetable oil, caramalised onion and beetroot instead of fat and blood.

**billybunter** · June 15th, 2009, 06:09 PM

I'm preparing a pheasant. Going to have some spuds and kale and a homemade gravy.

**risen** · June 15th, 2009, 06:14 PM

How do you do your gravy BB?

**billybunter** · June 15th, 2009, 06:19 PM

I use the juices of the bird and the veg, a little stock (I freeze beef stock) and thicken with some cornflour. I'm sure Gordon Ramsay would call me a c##t, but I like it!

**billybunter** · June 16th, 2009, 12:33 PM

I like all meat hung. especially game.

Estreeter · June 16th, 2009, 12:42 PM

Quote:

Originally Posted by billybunter

I like all meat hung. especially game.

Nothing like a good, soft, salty smoked ham and beer

**scoundrel** · June 16th, 2009, 06:28 PM

Bovril went all vegetarian in 2004 as a result of the BSE scare, and Unilever swore blind that no-one could taste the difference. It was still infinitely preferable to Marmite, which is made from the sludge they scrape from the bottom of beer vats, but since 2006, beef cattle are once again being sacrificed for the pleasure of my taste buds, and quite right too.

Simple, classic nutricious snack. Well recommended.

June 14th, 2009, 12:05 PM	#34
marlon Veteran Member Join Date: Aug 2007 Location: Up on the roof Posts: 8,819 Thanks: 36,119 Thanked 341,948 Times in 8,959 Posts	The Black Pudding In celebration of the black pudding. In the ancient Lancastrian martial art of Ecky Thump they were used as a weapon to clobber the southern softy invaders, http://www.youtube.com/watch?v=XrNH1jvApR4 http://www.youtube.com/watch?v=TJxGi...eature=related In more peaceful times it is has become a culinary treat. The name suggests a sweet, but it is in fact a type of sausage. The British Black Pudding is boiled pig's blood in a length of intestine, and bound with cereal with suet or cubes of fat added, with salt, pepper, mace, etc added for flavour. It is an essential part of a good cooked breakfast It can be used in many other dishes,mind. It works well with fish, fruit, lamb and pork. It can also be added to a stew or casserole as a flavour enhancer. Black pudding with scallops or with shrimp, or simply with mash For those who find the thought of eating blood disgusting, trust me you eat far worse in cheap meat sausages, hotdogs, pies and burgers. It's not just us Brits who enjoy blood sausages either, the Irish have the 'Drisheen' as black pudding but with lamb's blood instead; the French 'Boudin noir' pigs blood, pork fat, breadcrumbs, brandy or calvados and cream; the Spanish 'Morcilla' pigs blood, pork fat, paprika, cooked long grain rice, sherry and sometimes raisins; and of course the Germans - being the home of sausages - have 'Blutwurst' pigs blood, diced bacon and lungs. If in Sweden you'd eat black pudding with lingonberry jam. Fried, grilled or boiled, delicious! Oh, yeh, just for the veggies out there, you can even get a vegetarian version made with most of the usual ingredients, but with vegetable oil, caramalised onion and beetroot instead of fat and blood.

June 16th, 2009, 06:28 PM	#40
scoundrel Super Moderator Join Date: Jan 2009 Location: England Posts: 26,237 Thanks: 162,392 Thanked 278,475 Times in 26,182 Posts	Bovril on toast Bovril went all vegetarian in 2004 as a result of the BSE scare, and Unilever swore blind that no-one could taste the difference. It was still infinitely preferable to Marmite, which is made from the sludge they scrape from the bottom of beer vats, but since 2006, beef cattle are once again being sacrificed for the pleasure of my taste buds, and quite right too. Simple, classic nutricious snack. Well recommended. __________________ To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

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June 14th, 2009, 01:50 AM	#32
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,372 Times in 14,171 Posts	Some of the best cheese i've ever tasted was from/on the Isle Of Man.

June 15th, 2009, 06:09 PM	#35
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,372 Times in 14,171 Posts	I'm preparing a pheasant. Going to have some spuds and kale and a homemade gravy.

June 15th, 2009, 06:14 PM	#36
risen Veteran Member Join Date: Jul 2008 Location: Stuck in the middle Posts: 1,100 Thanks: 68,798 Thanked 15,539 Times in 1,092 Posts	How do you do your gravy BB?

June 15th, 2009, 06:19 PM	#37
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,372 Times in 14,171 Posts	I use the juices of the bird and the veg, a little stock (I freeze beef stock) and thicken with some cornflour. I'm sure Gordon Ramsay would call me a c##t, but I like it!

June 16th, 2009, 12:33 PM	#38
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,372 Times in 14,171 Posts	I like all meat hung. especially game.