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Headstall's Paddock

CoTT 2 House of Cards


Kitt

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37 minutes ago, spike382 said:

Manipulating my posts is evil. -_-

Post manipulation ! Adding that one too to the bingo card :gikkle: 

Rules: bingo cards get reset every 24h ;)

Edited by clochette
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9 minutes ago, Drew Espinosa said:

#BingoSucks -_-

Hmm we need prizes for the winners... What could it be... 🤔 Chocolates?  Something Thai maybe? :P 

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48 minutes ago, clochette said:

Hmm we need prizes for the winners... What could it be... 🤔 

The prize should be me nuking an ancient monument like Stonehenge. -_-

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1 hour ago, Drew Espinosa said:

Stop thinking about my :X , you perv! -_-

 

I never said a word about your D. I called you a dick-tater, which is what you are. So, I'm not the one who has his mind in the gutter.  -_-

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2 hours ago, Drew Espinosa said:

Stop thinking about my :X , you perv! -_-

 

Not much to think about :whistle:

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5 hours ago, spike382 said:

I deserve whatever eye candy I damn well please because I am a free American. 

free freedom GIF

5 hours ago, Drew Espinosa said:

Freedom is overrated. -_-

Yeah well, there's plaid in your face

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5 minutes ago, Albert1434 said:

Here Dughlas is a full Scott Breakfast! You will note that this has black pudding!

Full Scottish Breakfast

I think I would pass on the beans (they're usually just canned/tinned baked beans) and the pudding.

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6 minutes ago, Albert1434 said:

Look almost like a full English Breakfast. The English one has mushrooms😃

I'd like the mushrooms.

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Well Page I would point out your not English:no: So I am guessing you have never try it.

Edited by Albert1434
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45 minutes ago, Page Scrawler said:

I've never understood the appeal of black pudding.

(For those who aren't familiar: it's a type of sausage, flavored with blood.)  🤮

To be more accurate, the main ingredient is pigs blood, if you fancy trying to make it here's the recipe;-

Recipe information

  • Yield

    Makes about 3 pounds

Ingredients

4 cups fresh pig's blood
2 1/2 teaspoons salt
1 1/2 cups steel-cut (pinhead) oatmeal
2 cups finely diced pork fat (or beef suet), finely chopped
1 large yellow onion, finely chopped
1 cup milk
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground allspice

Preparation

  1. Step 1

    1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.

    Step 2

    2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.

    Step 3

    3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.

    Step 4

    4 To serve, either cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned. Or if you prefer, cut a slice and eat it straight from the fridge, there is no need to cook it.

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