Dick Smith Posted June 2, 2006 Share Posted June 2, 2006 Apart from the smell it's when you cut into them and all the - bits - to be polite, spill out all over the plate.I've eaten with French people who consume them with relish (not ketchup, you know what I mean) and I've caused an international incident by telling a French newspaper that I didn't like them - how important can a tube of pig bowel be? Link to comment Share on other sites More sharing options...
Miki Posted June 2, 2006 Share Posted June 2, 2006 [quote user="Dick Smith"]I've just got back from the pub and I'm starving!Don't go near andouillettes - they smell and taste like used food.A traditional breakfast with black pudding - sublime, but got me where I am today!Black pudding with sautéed apples? Gorgeous.[/quote]That's funny Dick, we went out to lunch and I couldn't munch another morsel. Huge prawns, massive bit of shark and a pudding to die for and washeddown with a delicious bottle or two of Rouilly, so tonight I don'tcare how many pints of Pride you have, I am happy with my lot today[;-)]Black pudding with sautéed apples? Gorgeous. They do it in our local Auberge as an entrée and it is scrumptious beyond mots ! Link to comment Share on other sites More sharing options...
Bassman Posted June 2, 2006 Share Posted June 2, 2006 [quote user="beryl"]I saw a picture on the internet of an andouillette and it looked like a dismemembered body part ! That was enough to put me off.I do like black pudding but haven't found a french version I really enjoy yet.[/quote] That's because it is!! [+o(][+o(][+o(] The last time I had black pudding was in a mixed grill at a restaurant in Bristol and it was vile ... full of gristle... yuck!! not like the stuff we used to get up North [;-)] Link to comment Share on other sites More sharing options...
Dick Smith Posted June 2, 2006 Share Posted June 2, 2006 Young's Special. Link to comment Share on other sites More sharing options...
Miki Posted June 2, 2006 Share Posted June 2, 2006 [quote user="Dick Smith"]Young's Special.[/quote]Nope no real effect, tonight we will have some Canard (I'll sayRodney!) on little bits of toast and some nice sweet white and watchthe box, once the guests go to bed ! Link to comment Share on other sites More sharing options...
hastobe Posted June 2, 2006 Share Posted June 2, 2006 [quote user="Hoddy"]And not forgetting oatcakes ( surprised Hastobe didn't mention those )[/quote]Now is this the 'proper' staffordshire oatcakes - not the biscuitythings they call oatcakes north of the border [;-)]? If sothen I agree - filled with melted cheese, bacon and sausage and withbutter (or in the case of MOH) HP sauce that dribbles down your arm as youeat. On the subject of which, what about buttered crumpets and pikelets on awinters afternoon in front of a roaring fire.KathiePS HP sauce is a pretty good Brit institution as is Branston Pickle (orbetter still its homemade equivalent - damson chutney). Link to comment Share on other sites More sharing options...
SaligoBay Posted June 2, 2006 Share Posted June 2, 2006 Black pudding, white pudding, clootie dumpling, slice sausage, then fry the eggs in the fat from all of that heavenly stuff. A breakfast for the gods, mmmmmmmmm. [:-))] Link to comment Share on other sites More sharing options...
Hoddy Posted June 2, 2006 Share Posted June 2, 2006 Definitely the proper Staffordshire oatcakes. The last one I had was in the Copeland and Garrett cafe (it's actually the staff canteen I think). I take my grandchildren there to educate their taste buds. We sometimes buy pots too.Hoddy Link to comment Share on other sites More sharing options...
Russethouse Posted June 2, 2006 Share Posted June 2, 2006 >>Copeland and Garrett cafe <<<<Pots - Spode ?Lucky grandchildren ! Link to comment Share on other sites More sharing options...
hastobe Posted June 2, 2006 Share Posted June 2, 2006 A man of great taste Hoddy - great taste [:D]Kathie Link to comment Share on other sites More sharing options...
Gardian Posted June 2, 2006 Share Posted June 2, 2006 Can't help feeling that with andouillette, black pudding etc, we may have moved just a gnat's whatsit away from the original thread. No change then. Link to comment Share on other sites More sharing options...
Missy Posted June 3, 2006 Share Posted June 3, 2006 To get it back on track then From a French girl comme moi, here's what she likes to eat from UK:Roast Beef dinner with all the trimmings - Yorkie pud, crispy spuds, boiled new jersey royals, parsnips, carrots, broad beans, thick brown gravy made with the cooking juices....Bread sauce with roasted pheasants, lots of stewed onions and nutmeg in the milk to make the sauce...Roast lamb eaten cold. Fullstop. Will omit the yuk green stuff smelling of mint and vinegar that Brits eat with it...Snake and Sidney pudding. OH! my father-in-law used to make the most gorgious one with suet and steaming it for hours. Sadly took the recipe with him to heaven...Queen of puddings!! Not called Queen for nothing! it is sugar love heaven! Lemon meringue pie MUST be home made.Proper custard made with eggs and milk.Proper custard tart! The one served to the Queen at this B'day bash of hers! YUMMY!! That's for now, can't be too greedy! Will come back later for seconds!! Link to comment Share on other sites More sharing options...
opas Posted June 3, 2006 Share Posted June 3, 2006 [quote user="Cassis"]No-one makes a pie like the British. In fact, does anyone else make pies?Phil[/quote]There is a shop on Sliema seafront in Malta that does Pea pies, do not knock `em till you have tried them . Delicious. Link to comment Share on other sites More sharing options...
Beryl Posted June 3, 2006 Share Posted June 3, 2006 Proper cornish pasties , best one I ever tried was from a bakery in Fowey , superb.Stew - lamb or beef, with fluffy dumplings.Treacle sponge ( treacle as in Golden Syrup) Link to comment Share on other sites More sharing options...
opas Posted June 3, 2006 Share Posted June 3, 2006 [quote user="beryl"]Proper cornish pasties , best one I ever tried was from a bakery in Fowey , superb.Stew - lamb or beef, with fluffy dumplings.Treacle sponge ( treacle as in Golden Syrup) [/quote]Yup, learned to sail down that way and put away a few of those Pasies. Link to comment Share on other sites More sharing options...
opas Posted June 3, 2006 Share Posted June 3, 2006 Cheese dip on toast.proper yorkshire fish cake.....a piece of white fish(no skin please!) sandwiched inbetween slices of raw potato, battered and fried.Scones, shortbread fingers, jelly and custard oh and rag puddings.off to raid the fridge! Link to comment Share on other sites More sharing options...
hastobe Posted June 3, 2006 Share Posted June 3, 2006 [quote user="missyesbut"]Lemon meringue pie MUST be home made. [/quote]Exactly - so the lemon makes your mouth water. None of these sickly, tasteless packet things...On the subject of packet things - why do people buy packet bread sauce when the real thing is so easy and cheap to make and tastes so wonderful??Kathie Link to comment Share on other sites More sharing options...
hastobe Posted June 3, 2006 Share Posted June 3, 2006 What about trifle - proper trifle. My two favourites are raspberry with real sponge cake, proper custard and thick cream and orange trifle made with fresh oranges and chocolate or plain sponge (either will do) mmmm. Again another dish whose image is ruined because people only seem to eat the 'Bird's' packet variety.Kathie Link to comment Share on other sites More sharing options...
Pip Posted June 3, 2006 Share Posted June 3, 2006 Proper Devon Cream Teasmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm !!!!!!!!!!!! Link to comment Share on other sites More sharing options...
Christine Animal Posted June 3, 2006 Share Posted June 3, 2006 Oh Pip! You've just taken me back to my holidays in Jersey when I was a child... Link to comment Share on other sites More sharing options...
JayJay Posted June 3, 2006 Share Posted June 3, 2006 Pip, what did you do that for? I can manage the scones & the jam, but Oh for a dollop of clotted cream! [:(] Link to comment Share on other sites More sharing options...
Christine Animal Posted June 3, 2006 Share Posted June 3, 2006 My mother used to make such a good treacle tart and bread pudding. Here's one with croissants... http://www.lillytrinkets.com/archives/2005/07/berry_bread_pud.html Link to comment Share on other sites More sharing options...
Benjamin Posted June 3, 2006 Share Posted June 3, 2006 Try making bread and butter pudding with stale brioche. It's absolutely smashing.Benjamin Link to comment Share on other sites More sharing options...
Pip Posted June 3, 2006 Share Posted June 3, 2006 Christine A. It's good to know they've got it right in Jersey !! Will have to take a trip there to suss it out ! [:D]JJ. Sorry to make you drool [:D]Anyone wishing to receive said Devon clotted cream just PM me and your wish is my command !!Does anyone else like Banoffee pie ? Or am I the only one who can eat two portions at a sitting ? I'm just a little piggy [:$] Link to comment Share on other sites More sharing options...
JayJay Posted June 3, 2006 Share Posted June 3, 2006 Mmmm, funny Pip, you don't look sorry![;-)] Banoffee pie is a bit sickly for me, lemon meringue pie on the other hand or a good crumble.[:)]Have pm'ed you![:-))] Link to comment Share on other sites More sharing options...
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