There's a big bust up brewing.

[SpoiledPrincess]

Genuine Haggis


with the windpipe hanging over the edge quote]

That's the clincher for me, how could anyone resist

 

[B_stanmarsh14]

If we start talking about the different ways to cook and serve dick, I am outta here. :wink:

Sorry, but I just have to do this....

BBC NEWS | Programmes | From Our Own Correspondent | Beijing's penis emporium

:biggrin1:

 

[Drifterwood]

The Big Banger

Posted on Tuesday, 8th November 2005 at 00:00

LPSG has a new attraction: the world's biggest free-standing sausage

Standing forty-two feet high and weighing more than six tons, the Drifterwood Sausage dwarfs everything else in the tiny town of Llanfawr PG. Seen from the road going into town, the sausage looms awkwardly, almost as if it were unnerved by its recent erection.

 

[Not_Punny]

Fried Chitterlings (Chitlins) and Hog Maws​

​

Chitterlings come in 10 pound buckets. Hog maws come in smaller packages found in the freezer case. If you can find the larger containers and like the recipe, simply use several times the ingredients to end up with the same percentages. Local supermarkets also carry smaller packages. After cleaning the chitterlings of the fat you will only end up with about half as much volume.
​

Ingredients:​

2 pounds hog maws (pig stomach)​

2 pounds chitterlings (pig intestines) ​

3 quarts water​

1 teaspoon salt​

1/2 teaspoon red pepper (flakes)​

1 medium peeled onion (white or yellow)​

The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to
a boil, then reduce heat to medium and cook for 1 hour 15 minutes.​

While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.​

Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.​

A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes. ​

If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings. ​

By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.​

Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long.​

 

[sbeBen]

This is a bugger. Live in the UK (Nottingham), but if you are not in Scotland, you can never seam to find a proper Haggis, and I absolutely love the stuff, just like Black Pudding (Got a good friend who used to work in a slaughter house, and used to be able to get the most fantastic black pudding).

You can get it sometimes in English supermakets!:wink:

 

[simcha]

Bangers and Mash

INGREDIENTS

• 8 large baking potatoes, peeled and quartered
• 2 teaspoons butter, divided
• 1/2 cup milk, or as needed
• salt and pepper to taste
• 1 1/2 pounds beef sausage
• 1/2 cup diced onion
• 1 (.75 ounce) package dry brown gravy mix
• 1 cup water, or as needed

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
2. In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
3. Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
4. Bake uncovered for 20

 

[DaveyR]

Kitty Litter Cake


1 pk Spice cake mix
1 pk White cake mix
1 pk White sandwich cookies
1 sm Package instant vanilla pudding mix
12 sm Tootsie Rolls

Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender. They tend to stick, so scrape often.

When cakes are cooled, crumble into a large bowl. Toss with half the cookie crumbs and the chilled pudding. Gently combine. Pour into a clean kitty litter box.

Put unwrapped Tootsie Rolls in a microwave safe dish two at a time and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat until you have nine, and bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Heat three more Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Serve with a new pooper scooper.

 

[B_stanmarsh14]

You can get it sometimes in English supermakets!:wink:

Unfortunately it's the nasty pre-packed stuff you get there (Tesco's stock it).

 

[sbeBen]

Tootsie Rolls Davey? Are you sure you're not turning American Dude?

 

[simcha]

Kitty Litter Cake

.

LOL! My brother makes this every Halloween and it really does look like a cat litter box! But it is delicious... :biggrin1:

 

[DaveyR]

Tootsie Rolls Davey? Are you sure you're not turning American Dude?

Nah I'm sure. I don't even know what the fuck they are

 

[SpoiledPrincess]

Simcha you made gravy from gravy mix, you philistine!!!!!!

 

[Drifterwood]

Recipes enjoyed by the Geordie folk (North East UK)


PEASE PUDDING
Two Optional Recipes
Recipe 1Ingredients:
(or) Pack of bacon
Salt Pepper
475g (about a one pound pack) Split PeasMethod1)
Place Split Peas in large ovenproof dish. Cover with Water 475g of split peas to every 2 litres of water add salt and pepper to season. Allow to stand over night. Add small pieces of chopped bacon (not the fat or rind) into mixture. As to your own requirement, remembering this is a split pea rather than a meat recipe.

Place middle shelf of oven, Gas Mark 5 150C - cook until set. Until this reaches a nice medium consistency (not too thick ot thin as once cool it sets even thicker..

When cooled place in refrigerator. Chill and serve with, salad or - with cold ham sandwiches or even with Roast Potatoes and beef with Gravy.

Many grown up's today will remember waiting as children, for this being made, and then eating it hot, pasted onto fresh bread and butter.

PEASE PUDDING
Recipe Two

Ingredients:
Large Ham Shank
Salt Pepper
475g (about a one pound pack) Split Peas
Method2) Place Large sized ham shank in large cooking pot cover with water. Bring to the boil, then drain the water. Replace with new clean water, and bring back to the boil.

Remove the ham shank, break off very small pieces of the meat into your stock. Enough to your own taste. Not a lot though as this is a split pea recipe rather than a meaty recipe.

Add the split peas (475g to every 2 litres of water) turn heat off and allow to steep for 4 hours. Next bring back to boil and then simmer, keep stirring and checking, as you only want the mix, to reach a nice medium consistency, (not too thick or thin) as once this cools it sets thicker.

When cooled place in refrigerator. Chill and serve with, salad or - with cold ham sandwiches or even with Roast Potatoes beef and Gravy. Has many other uses.

Many grown up's today will remember waiting as children, for this being made, and then eating it hot, pasted onto fresh bread and butter.

 

[DaveyR]

Recipes enjoyed by the Geordie folk (North East UK)


PEASE PUDDING
Two Optional Recipes
Recipe 1Ingredients:
(or) Pack of bacon
Salt Pepper
475g (about a one pound pack) Split PeasMethod1)
Place Split Peas in large ovenproof dish. Cover with Water 475g of split peas to every 2 litres of water add salt and pepper to season. Allow to stand over night. Add small pieces of chopped bacon (not the fat or rind) into mixture. As to your own requirement, remembering this is a split pea rather than a meat recipe.

Place middle shelf of oven, Gas Mark 5 150C - cook until set. Until this reaches a nice medium consistency (not too thick ot thin as once cool it sets even thicker..

When cooled place in refrigerator. Chill and serve with, salad or - with cold ham sandwiches or even with Roast Potatoes and beef with Gravy.

Many grown up's today will remember waiting as children, for this being made, and then eating it hot, pasted onto fresh bread and butter.

PEASE PUDDING
Recipe Two

Ingredients:
Large Ham Shank
Salt Pepper
475g (about a one pound pack) Split Peas
Method2) Place Large sized ham shank in large cooking pot cover with water. Bring to the boil, then drain the water. Replace with new clean water, and bring back to the boil.

Remove the ham shank, break off very small pieces of the meat into your stock. Enough to your own taste. Not a lot though as this is a split pea recipe rather than a meaty recipe.

Add the split peas (475g to every 2 litres of water) turn heat off and allow to steep for 4 hours. Next bring back to boil and then simmer, keep stirring and checking, as you only want the mix, to reach a nice medium consistency, (not too thick or thin) as once this cools it sets thicker.

When cooled place in refrigerator. Chill and serve with, salad or - with cold ham sandwiches or even with Roast Potatoes beef and Gravy. Has many other uses.

Many grown up's today will remember waiting as children, for this being made, and then eating it hot, pasted onto fresh bread and butter.

Pease pudding hot, pease pudding cold,
Pease pudding in the pot - nine days old.
Some like it hot, some like it cold,
Some like it in the pot - nine days old. ​

What is pease pudding?
Pease pudding hot - the origins of the lyrics based on a traditional British dish
The pease pudding referred to in the lyrics of this nursery rhyme is a dish which is still enjoyed in Britain today. It is a smooth, thick sauce, (referred to as a pudding in the rhyme for the sake of alliteration) which has a dark yellow colour and is made from dried peas. Pease pudding is traditionally served hot with boiled bacon or a form of sausage called a saveloy.

 

[sbeBen]

Nah I'm sure. I don't even know what the fuck they are

American, chewy, toffee, chocolatey "CANDY!"

 

[sparkyono]

I like turtles.

 

[B_Monster]

what do recipes have to do with "A storm a brewing" btw, i love peanut butter and bologna sandwiches and black pepper on vanilla ice cream, no wonder my mangina itches, hehe!

 

[Tank30]

Maha brinjal
(Pureed eggplant, spinach, and tomatoes)

Maha means "great" and brinjal means "eggplant", the most popular of all vegetables in India. The dish is made by cooking the vegetables until they form a thick sauce. Maha brinjal goes well with a light rice and hot chapatis.

2lbs eggplant, peeled or diced
1lb fresh spinach, washed, stemmed, and chopped
2lbs tomatoes, blanched, peeled, and chopped
5tbs ghee or vegetable oil
1 or 2 dried chillies, crushed
1tsp ground corlander
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 cup asafetida
2/3 cup water
1 tsp brown sugar
2 1/2 tsp salt
1/2 tsp garam masala

Heat the ghee or oil in a large saucepan and fry the chilli and the ground corlander for a few seconds. Follow with all the other powdered spices, fry a few seconds longer, then immediately drop in the eggplant cubes. Stir-fry gently over medium-high heat until the eggplant becomes soft and begins to release its seeds.

Now stir in the chopped tomatoes, spinach, and water. Mix well. Partially cover the saucepan and simmer (stirring occasionally) for about 20 minutes, or until the eggplant is very soft. Turn up the heat to medium and cook for 10 more minutes, stirring frequently , until he spinach, eggplant, and tomatoes have merged into a thick velvety sauce. Finally, season with the sugar, salt, and garam masala. Mix well

Preparation and cooking time: 40 min

Now before u eat, don't forget to offer and thank the Lord with love for this meal. So, then it becomes Prasadam. Spiritual Food. You'll feel so much better. Peace

 

[D_Gunther Snotpole]

Look Upon My Works Ye Mighty and Despair:

BETTER THAN SEX CAKE​

1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted

Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.

ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.

And then you eat ....
Muahahahaha ....

​

 

[simcha]

Simcha you made gravy from gravy mix, you philistine!!!!!!

Meh, so take away my Gay Club Card. I like easy.... cooking that is... :tongue: