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Ok here it goes,,,,, name a food and the next person will write if it’s yummy or yucky. Then they will proceed to name a food. So on so on ,,,,,,,,
Ok I’ll start……… Mmmmm Fried liver and onions, and of course served with mashed potatoes and gravy.
Anything but curry and thats only cause it burns my mouth is yummy …easy game this :P :lol:
Ohhhhhh Pete, now I know your not calling me easy!! Oh right you meant the game. :lol:
Yuk yuk,,,,, curry,, tried the stuff. cannot acquire the taste for it. Leaves a yuk taste in mouth.Home maccaroni and cheese cassarole…. MMmmmmmmmmmmmmmmmmmm
“Home maccaroni and cheese cassarole…. MMmmmm”
A fairly disgusting concoction of soggy macaroni and burnt & melted cheese which no self-respecting Italian would go anywhere near.
Now for a ‘plain’ and ‘traditional’ English dish …. try Toad in the Hole – however, use high meat content pork sausages – pre cooked; carmelise some onions with a little brown sugar to sweeten them; make a standard yorkshire poudding type batter (eggs; flour; milk & seasoning) and wrap the sausages in smoked bacon rashers.
Bake in the oven for around 20-25 minutes at 220 degrees C and eat your heart out.
YUMMY !!!!!!!!!!!!!
Yummy …. especially with Debbie and Andrew’s Mustard Sausages …..
http://www.debbieandandrews.co.uk/sausages/5.html
I’ve posted this before in another thread ….. Stuffed Mushrooms ….. stuff ’em with what you like, but I get large flat mushrooms, remove stalk, fill with mashed potato and chopped ham and chives then poke the stalk back on top …. sprinkle with grated cheese, strips of ham and quartered cherry tomatoes. Bang in oven until hot (about 15 mins – 190 degrees / Gas 5) ….
Sprinkle grated cheese on top then bake 15 mins in oven 190 degrees:D
A variation on the above (sorry no piccy) is to stuff the (Portobello) mushrooms with any old blue cheese that you have – cheaper the better. I generally use up old Stilton when it eventually becomes too dry and crumbly to scoff – but you can use Gorgonzola or even Danish Blue (ugh!)
Now THAT is really yummy !!!!!
Ohhhh my dearest PB sir,,,,,, Baked Maccaroni and Cheese Cassarole is NOT an Italian dish!! :lol: Your sooooo funny.
Never tried Toad in the Hole myself, might try it one day. but if one was to go by the pic,,, I might have to say YUKKKKKKKKKKK. I won’t say what I thought it looked like thou. :lol:
Now my turn, and don’t turn your nose up till you try it. lolNorth Carolina Hush Puppies
Ingredients
1 cup cornmeal
1/4 teaspoon baking soda
1 tablespoon flour, all-purpose
1/4 teaspoon salt
1 teaspoon sugar
1/2 cup buttermilk *note
1/4 cup water
1 each egg beatenDirections
Mix all dry ingredients together. Then add egg, buttermilk, and water. Drop by spoonful into hot deep fat.Fry to a golden brown. (If a deep pot is used, the hushpuppy will float to the top when done).
Stir and let it sit for 5 minutes. It works just as well.
*NOTE: If you don’t want to buy buttermilk, substitute 1/2 c. milk with 1 T. lemon juice added.
** Cornmeal is made from dried corn kernels that have been ground into one of three textures: fine, medium or coarse. Fine is often called “corn flour,” medium is the most commercially available, and coarse is also known as “polenta.” **So these “Hush Puppies” are basically a sort of deep fried batter blobs without any particular flavouring. YUCK !!!
In the UK – Hush Puppies are a brand of crepe rubber soled suede shoes – also known colloquially as “brothel creepers”.
Now if you want to slightly alter your recipe to give it far more flavour – and add an authentic Italian touch to it – try this.
Find some ‘fiori di zucchini’ (or courgette flowers if you prefer the English name) and take a handful of the little yellow flowers and mix them into the batter (as above) and cook them in the same way.
Now THAT tastes yummy !!!!
Yes sir I know of these shoes you speak of because we have them here too. :roll: Imagine that. :lol:
Anyways, I Googled courgette flowers. I may have to give it a try.
They may turn out to be a Yummmmmmy
Hmmmmmm lets see…… Oh yes next dish.
Southern Barbecue
Barbecue has been around since the discovery of fire; it’s so popular in the South it’s considered a cultural icon. The word “barbecue” (barbeque, Bar-B-Q, B-B-Q) comes from the framework used by Indians in the Caribbean, named “barbacoa” by early Spanish explorers. Over time the word came to mean the method of preparation, and often even the event where it’s served.Some of the states most well-known for their barbecue are North and South Carolina, Kentucky, Arkansas, Tennessee, Georgia, and Alabama along with Texas and Missouri, a little farther to the west. Barbecue in the South almost always means pork, with a few exceptions; beef is most often the meat of choice for Texas barbecue and mutton is commonly used in some areas of Kentucky.
In North Carolina, pork shoulder is cooked slowly with a little salt or no seasoning at all, then pulled from the bone in chunks or shreds. The finishing sauce, if one is used, is applied after the cooking. Eastern North Carolina sauces are almost always vinegar and seasonings, while the western part of the state uses ketchup in their sauces.
Side dishes and toppings vary widely from region to region, and no barbecue is complete without the right accompaniments. Slaw is a favorite, on the side or as a topping to a pulled pork sandwich. A hearty Burgoo or Brunswick Stew accompanies barbecue in other regions, while others prefer potato salad, beans, cornbread, hash on rice, corn on the cob, french fries, chips or hush puppies.
Ohhhhh yummy Will!! Bring me an order please. lol Even thou by the time you got it here it would be cold.
Persimmon Pudding
What is persimmon pudding? It is a traditional baked pudding with the consistency of custard, almost like that of a pie filling, but more dense.Cook Time: 55 minutes
Ingredients:
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sugar
1 cup persimmon pulp (see below)
2 eggs, beaten
1 cup milk
1/2 teaspoon grated lemon rind
2 tablespoons butter or margarine, softened
Preparation:
Sift together flour, salt, baking soda, and sugar. Add persimmon pulp to the flour mixture along with beaten eggs, milk, lemon rind and butter. Mix well. Turn batter into a well-greased and floured 8x8x2-inch square baking dish. Bake at 350° for 45 to 55 minutes, or until pudding is done. Serve warm with whipped cream or sauce.
Persimmon pudding serves 6. To make persimmon pulp: Choose soft ripe fruit with a transparent skin. Peel and strain the pulp or mash, removing the seeds. Add 1 1/2 teaspoons of lemon juice to each cup of persimmon pulp to prevent discoloration if it is not to be used right away.
The actual Persimmon itself:
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