White onion
Roma tomatoes
Cucumber
Jalapeno
Lime juice
S&P
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Try South Indian chicken curry delicious.
Definitely couldnāt do thisā¦
āI for one just love black pudding. However i prefer it cold, Straight from the pack. When i mention this to people i ussually get looks of horror. Im still not sure if you can eat it right out the pack but always assumed it was cooked first? It hasnt killed me yet anyway. Left a photo of black pudding for anyone who is unfamiliar with this delight.ā
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Doing a few āfavorite thingsā with my son before we take him to college on Monday, which is an 8-9 drive away.
His favorite restaurant is Fogo de ChĆ£o, a Brazilian churrasco steak house. Drove to downtown Indy today and we feasted! Unlimited steak cuts and a great salad bar, with a cocktail or two. Didnāt eat anything else today, one meal at that place was more than enough. I know itās the cooking thread, but Iām going to miss him. We watch every Liverpool game together. Heās going to play football in college and the next time we see him will be Thanksgiving, late November.
Feeling emotional. Enjoy your life and if you have kids, make every moment count!
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Thank you very kindly indeed, for posting this in the Cooking thread. I should learn to not trawl threads I havenāt read for ages while trying to sleep.
But rest assured, I do not eat raw pork or chicken.
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Cold blood sausage is actually very tasty. Not that I eat it a lot, but I have, and itās tasty. Though I fry it first on a pan, as you never know.. Then I can eat the remnants from the refrigator the day after if I have left something (usually not that much). I donāt mind itās cold then, when itās cold it actually enhances the taste (strenght of it) and makes it taste more. But I would always, always fry it first on a frying pan or at least boil it. Because again, you never knowā¦
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Itās already been boiled by the time it gets to the store so can be eaten without further cooking. That one looks delicious BTW.Canāt resist tasting when slicing for a fry/grill.
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I prefer it when it looks like this
Though it seems to becoming rare. Is that because these days they use dried imported blood?
I have never eaten ārawā black pudding as a meal but have been known to nibble a bit whilst slicing them.
Iāve also noticed that the taste these days isnāt as strong and distinctive as it once was. I bet a āreal McCoyā from the days when they tended to kill the beasts āannuallyā would have been fantastic.
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Just did this for the first time and it turned out rather wonderful. (2hr marinate in fridge)
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I just bought āseelachsā (pollock) and thought Iād look online for any recipes.
The world renowned chef, Rick Stein, came up with this amazing idea.
Just add tartare sauce.
Thatās how you get to be rich and famous and own restaurants around the world.
Best thing heās ever eaten, apparently.
Ps, just realised itās his son, but the principle applies.
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Where Scouse comes from:
āScouseā originally comes from a type of stew called lobscouse, which was a cheap sailorās dish of meat, potatoes, and vegetables.
The word itself came from the Norwegian or German term lapskaus, since Liverpool was a busy seaport with lots of Scandinavian and European sailors passing through.
Because poorer families in Liverpool often ate lobscouse in the 19th century, outsiders started calling people from Liverpool āScousers.ā Over time, the name stuck.
Even though we all use mainly the same ingredients I think everyoneās Scouse is different. All unique in their own way.
I put mint sauce in mine. Adds a lovely flavour to it
True or not, made me chuckle :0)
An American wine connoisseur made the mistake of reviewing buckfastā¦ Hereās their tasting notes:
Buckfast Tonic Wine (No Vintage)
Screw cap, took it off about 30 minutes before to bring in some air. Apparently made by monks in England. Decided to try while cooking dinner. Poured into a glass, first glance has a very inky almost brownish color that you see in older wines. Very syrupy, liquid clings to the side of the glass when swirled. Almost 15% ABV.
Stuck my nose in and was hit with something Iāve never experienced before. Barnyardy funk (in a bad way) almost like a dead animal in a birdās nest. A mix of flat Coca Cola and caramel with a whiff of gun metal.
On the palate, overwhelming sweetness and sugar. Cherry Cola mixed with Benadryl. Unlike anything Iāve tasted. Iām not sure what this liquid is but it is not wine, Iām actually not sure what it is but it tastes like something a doctor would prescribe. A chemical concoction of the highest degree. Can only compare it to a Four Loko.
Managed to make it through a couple small glasses but not much more. Has absolutely ruined the evening drinking-wise for me as I tried to drink a nice Bordeaux after but the iron-like metallic sweet aftertaste I just couldnāt get out of my mouth even after a few glasses of water. I donāt drink a lot of coffee regularly so I also have mild heart palpitations from the caffeine after just drinking a bit of this and feel a slight migraine.
An ungodly concoction made by seemingly godly men. I believe the Vatican needs to send an exorcist over to Buckfast Abbey as the devilās works are cleary present there. After tasting this āwine,ā the way I feel can only be described as akin to being under a bridge on oneās knees orally pleasing a vagrant while simultaneously drinking liquified meth through a dirty rag.
Iāve drank a lot of wines in my life and will never forget this one.
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Had a bowl of it on holiday in a little cafe in Caernarfon of all places.
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