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Post by david on Jul 17, 2005 12:27:44 GMT -5
Bangers and Mash! I didn't know you liked it Evan!
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Post by angel on Jul 17, 2005 12:45:51 GMT -5
hungry
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Post by EA Observer on Jul 17, 2005 13:04:57 GMT -5
for a phallus?
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Post by realityshift on Jul 17, 2005 13:38:32 GMT -5
for a phallus?
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Post by angel on Jul 18, 2005 13:32:45 GMT -5
^ew! you nasty nasty boy!
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Post by sim on Jul 18, 2005 16:03:42 GMT -5
there is a place called the clifton sausage here..
yummyyyyyyyyyyyyyyyyyyyyyy
and an english sunday lunch...
you can't beat it!
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Post by Evan on Jul 19, 2005 11:54:59 GMT -5
Funny you should ask coz I's wondering if I'd get away with that. Rack on Black is in fact very British (if not traditional), but not quite a classic dish yet. It was made popular by Gary Rhondes, one of Britain's more acclaimed chefs, after being introduced to it by butchers in Yorkshire. The 'rack' stands for a rack of lamb, the 'black' is for the black pudding (blood); it's basically like a loin of half lamb half black pudding; the textures and flavours of the two works surprisingly well, even for someone like me who is not usually a big fan of black puddings.
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Post by Evan on Jul 19, 2005 11:58:42 GMT -5
No, I'm afraid it's not. Yea yea! it's me it's me!! ;D
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Post by Evan on Jul 19, 2005 12:00:50 GMT -5
Bangers and Mash! I didn't know you liked it Evan! Only after I accidently stumbled into you in my closet.
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Post by cel2 on Jul 19, 2005 12:17:43 GMT -5
Funny you should ask coz I's wondering if I'd get away with that. Rack on Black is in fact very British (if not traditional), but not quite a classic dish yet. It was made popular by Gary Rhondes, one of Britain's more acclaimed chefs, after being introduced to it by butchers in Yorkshire. The 'rack' stands for a rack of lamb, the 'black' is for the black pudding (blood); it's basically like a loin of half lamb half black pudding; the textures and flavours of the two works surprisingly well, even for someone like me who is not usually a big fan of black puddings. So then, does the texture of the blood act like a sort of jam for the meat? That's how I always thought of pig's blood (dim sum).
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Post by Evan on Jul 19, 2005 12:36:25 GMT -5
Have you tried the Spanish / Portuguese blood chorizo? Chorizo is basically a bit like salami right, some of them are mixed with blood and some are 100% blood, personally I find the full-hot-blooded-manly-hoo-ha ones a bit too strong for my liking, but rack on black is with lamb, which is quite a dominating taste, kinda puts your mind off the whole blood idea I guess, plus it's a roast dish, so the blood is no longer jello-like, if you're asking me to compare the texture of the blood in this very case, I'd say it provides a kinda background for the meat, if you know what I mean... Shioooot, come to think about it, it really is hard trying to describe it, why not say, you come 'round one night and I'll cook it for you?
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Post by cel2 on Jul 19, 2005 13:15:43 GMT -5
Oh but I couldn't if the full-hot-blooded-manly-hoo-ha ones were not included. I'd feel cheated of the experience, rack on lamb will forever be tainted, my spanish/portug ancestors would turn in their graves... and things would spiral out of control.
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Post by Evan on Jul 19, 2005 13:30:21 GMT -5
Chaos is good. With the right person at the right time, chaos is very good. Never-the-less, I'll send you the recipe then.
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Post by cel2 on Jul 19, 2005 15:16:36 GMT -5
You do that.
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Post by helles on Jul 20, 2005 5:42:19 GMT -5
my cousin is having a lot of problems with food here. its her first time in uk (its more western food rather than english food in general).. in the summer we mostly eat salads, and she's not used to eating raw veg.. but she LOVES the english sausages we have here! my mum has put me on a diet (as expected ), so i can't even introduce my cousin to all the goodness of a good ol english fry up, fish and chips or all the desserts or ....
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