Recipes, home grown goodness, BBQing and food stuff
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Nothing like a black pudding and fried egg buttie with side of bacon and sausage
I wonder how many people don't like Black Pudding because they know what it is?
I love it and was never told how it was made when I was a kid and so by the time I found out, it was too late to care as it is so yummy.
Had white pudding in Ireland and wasn't a huge fan. Not sure how that is made.
I haaaate black pudding. No idea if i knew whatvit was before i tried it
it's a bit like haggis, though. Well made is awesome, poorly made is dreadful. Kinda like sausages ... cheap'n'nasty are a world away from proper butcher sausages... i fyou've only had one kind.
Note I didn't take the opportunity to joke with 'once you've had black...'
I've always liked Haggis. And I actually quite like cheap simple sausages with not too much going on - onion, white bread and t sauce. Good times.
Don't try and make em all fancy and serve them to me as a dinner, they're just snacks at kids footie
Heller’s Traditional Porkers are pretty fine!
Can you get those here?
Precious Porkers in Kent is the best sausage I've had in the UK by a country mile. And 2 city miles.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Nothing like a black pudding and fried egg buttie with side of bacon and sausage
I wonder how many people don't like Black Pudding because they know what it is?
I love it and was never told how it was made when I was a kid and so by the time I found out, it was too late to care as it is so yummy.
Had white pudding in Ireland and wasn't a huge fan. Not sure how that is made.
I haaaate black pudding. No idea if i knew whatvit was before i tried it
it's a bit like haggis, though. Well made is awesome, poorly made is dreadful. Kinda like sausages ... cheap'n'nasty are a world away from proper butcher sausages... i fyou've only had one kind.
Note I didn't take the opportunity to joke with 'once you've had black...'
I've always liked Haggis. And I actually quite like cheap simple sausages with not too much going on - onion, white bread and t sauce. Good times.
Don't try and make em all fancy and serve them to me as a dinner, they're just snacks at kids footie
Heller’s Traditional Porkers are pretty fine!
Can you get those here?
Precious Porkers in Kent is the best sausage I've had in the UK by a country mile. And 2 city miles.
I used to get back a fair bit, and Hellers is what we used to buy up near Matakana for BBQ.
Precious Porkers look great, but seem only to sell via farmers’ markets?
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman I refused to bite on that one. Wait. What?
You’re not alone!
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@pakman or Tonbridge farmers market is only an hour drive from you and a chance to get out in the country! First Sunday of every month...
That sounds a nice jaunt for me and Master Pakman!
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@pakman or Tonbridge farmers market is only an hour drive from you and a chance to get out in the country! First Sunday of every month...
That sounds a nice jaunt for me and Master Pakman!
One of the stalls does a great salmon pate (might be the same one that does a tasty black pudding scotch egg) and the biltong stall is worth it too, but don't bother with pies at any of the stalls.
Take your bikes and pop to Bedgebury afterwards for a blat.
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Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..
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i need to ignore this thread i think, fucking check those out!!
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Those look fucken mint mate
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Those look fucken mint mate
Thanks @mariner4life and @canefan
These things have been sitting in the fridge since I brought them yesterday and salted them. Getting so tempted I'm thinking... Hmmm, carpaccio anyone?
