lollajames
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Anonymous
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Anonymous
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Anonymous
@lollajames: No bacon? No sausage? No hash browns? No fried bread? What do they teach is schools over there?
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@Anonymous: i would love some blood pooding but i don't really know where to find that here :((((
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@Anonymous: Sauerkraut is disgusting. I'd have a pie over a sausage any say of the week.
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@lollajames: i've gotten some pretty weird british shit from "myers of keswick" on hudson st- haven't looked for blood pudding, but you might have luck there
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@Anonymous: Some nice steak with gravy in a pastry coating. Or chicken and mushroom with chicken gravy in a pastry casing.
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@lollajames: At the risk of sounding like an echo...
> No dead pig and/or mycoid dead pig subsititute
> No tomato or mushroom
> Instead, Strawberries
Erm.
...christ I just had my apple much delayed from lunchtime and this thread has made me instantly hungry again. -
@Anonymous: As a Brit who experimented with an american-canadian type breakfast at the weekend, I can vouch that at least one of those does actually work pretty well. You feel EVER so wrong doing it, but it's not bad. It's a bit like the description I heard of receiving anal ... once you get over your revulsion at the idea and the initial pain, then relax into it, it starts to become rather pleasant. Then when it's all over and the buzz has faded, you feel dirty again.
I'd picked up a few packs of scotch pancakes (yums!) that were on final clearance, then didn't quite know what to do with them once getting home, as there's only so many times you can have them as a breakfast treat before they get boring. Add to that a half-finished packet of smartprice bacon, a solitary egg, the end of a bottle of maple syrup from several years of shrove tuesdays and halloween pumpkin soup (and little else), and a lack of mushroom/tomato/etc, and you can probably guess the outcome.
Fry bacon - or grill, if you really must - and lightly toast pancakes (more like warming them; as they're pre-made rather than being fried from fresh in the bacon pan). Time it so pancakes finish first. Retrieve from toaster, butter them, crack the egg into the pan to get it started.... then layer it up pancake-syrup-bacon-pancake-syrup-bacon-pancake-syrup... cut the power, flip the egg for a few moments, then drop it on top of the stack. Nom it up with a big cup of strong coffee.
The maple syrup sets off the salty bacon and starchy pancakes just-so. The egg is little more than a nice accessory to make the thing properly hedonistic, though you can dip the drier parts of the pancakes into the yolk...
Makes a change from ketchup, HP and mustard, that's for certain. -
Anonymous
> Missing hash browns ( / tattie scone :D)
Not THAT big a loss. You've hit pretty much every other branch on the way down.
this ToaP dedicated to the good old alt.2bacon.2sausage.2egg.2toast.tomato.mushrooms.beans.hashbrown.blackpudding.brownsauce.largetea.milk.2sugars.cheerslove newsgroup, or whatever its exact name was...1 1 -
Anonymous
@lollajames: WHAT.
Are you even serious.
The land of gleeful weightgain and you don't have sausage rolls. You be trollin'.
If not .... :-( :-( :-(
Sausage rolls are god's gift to the deleriously hungry worker who can't stop for a proper lunch. -
@Anonymous: oh god so nice :-d
not a million miles away from what I cooked last night, even. -
@Anonymous: it's true. you have to go to an australian eatery to find sausage rolls ;;;;_;;;;
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@tahrey: I always have maple syrup in because I've found it goes great with porridge and chopped up pecans. One thing I've learnt is that 100% pure maple syrup is a million miles better than the cheaper sorts that are mixed with carob or cane syrup.
Do you mind if I ask whereabouts in the country you live btw? Just curious. -
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@Anonymous: somewhere in the englands. that's as far as i'll go for creepy interwebs stalkage purposes.
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@Anonymous: apart from the geography, accent, and smell of the air, one bit of the country is very much like the other i've found anyway.
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@Anonymous: Primera? No big loss.
I've known a few scousers and merseysiders, they're fine upstanding people.
Drank and spent like both were going out of fashion, mind. -
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Anonymous
As German Americans are one of the largest ancestral groups in the United States, foods like blood sausage (sometimes still called Blutwurst) are still eaten in the country, although often by older generations. Among other English-speaking North Americans, the consumption of British-style black pudding and similar dishes is largely confined to recent immigrants from Great Britain, Ireland, Australia, and so forth. This Old World tradition also continues with French Canadians and Cajuns (Acadians). Blood sausages are very difficult to find in American supermarkets, and are often made at home, especially by the older generations. In Wisconsin, Brussels and Sturgeon Bay are all home to local grocers who produce blood sausage, due to their large Belgian American populations. Supermarkets throughout Maine also carry locally produced blood pudding due to the state's large French Canadian population. In southeastern Michigan, Polish-style Kaszanka can be found in supermarkets throughout the year and is very popular.
An Italian-American version of black pudding in the San Francisco Bay area is called biroldo and has pine nuts, raisins, spices, pig snouts and is made using either pig’s or cow's blood.
Cajun boudin is a fresh sausage made with green onions, pork, pork liver(making it somewhat gritty/grainy), and rice.Pig's blood was sometimes added to produce boudin rouge, but this tradition became increasingly rare after the mid-twentieth century due to the decline of the boucherie (traditional communal butchering) and government health regulations. As a result, Cajun boudin is now usually made without blood.2 -
@lollajames: Dunno what's happening in this thread, but does someone knows why there was no draw cast last week and the week before?
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Anonymous
