Guardians of The Lambsfoot!

black mamba said:
Jack, thanks again. As you may know, I'm not really a single blade guy, preferring stockmen and 2-blade jacks, but this really is a joy to use, and a special pattern.
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I'm glad you like it my friend :) :thumbsup:
 
Jack Black said:
Those old cutlery handles are very cool Dave, and you've really captured the stag on your AC nicely in that shot my friend :) :thumbsup:
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Thank you, Jack, these knives reminded me of a set my Mom and Dad received when I was a boy. They were from an estate of Great Aunt Ruth Brathwaite of London England. I believe they eventually had to sell them at a great loss to pay for Moms medical expenses.
 
dc50 said:
Thank you, Jack, these knives reminded me of a set my Mom and Dad received when I was a boy. They were from an estate of Great Aunt Ruth Brathwaite of London England. I believe they eventually had to sell them at a great loss to pay for Moms medical expenses.
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It's always a shame when heirlooms have to be sold off :( Better Mom got her medical care though of course :thumbsup:
 
Morning Guardians :) Friday is here, and I'm slipping some ebony in my pocket ;) :thumbsup:

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Jack Black said:
Looks like you had a great hike there my friend, and judging from your excellent pics, you've been getting better weather than we have over here, where its been unremittingly grim this week o_O :thumbsup:

Toting these two today, my AC and rosewood Big 'Un :) :thumbsup:

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Oh no Jack, the pics were from a couple of Saturday's back after which the weather went grim. Still, cold, misty and curtains drawn by 3pm. Typical autumn really. Today is the first blue sky in almost two weeks :thumbsup:

I carry a Lambsfoot...
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...cos it's black pudding Friday! :):thumbsup:
 
donn said:
Oh no Jack, the pics were from a couple of Saturday's back after which the weather went grim. Still, cold, misty and curtains drawn by 3pm. Typical autumn really. Today is the first blue sky in almost two weeks :thumbsup:

I carry a Lambsfoot...
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...cos it's black pudding Friday! :):thumbsup:
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LOL! Great pic David! :D :thumbsup:

Sorry to hear the weather is no better there my friend. It's a bit brighter here today too, but there's rain forecast again for tomorrow :( Hope you have a good weekend anyway :thumbsup:

Have you tried frying black pudding in bacon fat with diced apple (I might have mentioned that before!)? :thumbsup:
 
Jack Black said:
Have you tried frying black pudding in bacon fat with diced apple (I might have mentioned that before!)? :thumbsup:
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Ooo...no I don't think you had but I'm going to have to try that! These are Bury Black Pudding Company who make the packets of slices you see in supermarkets, so I'll try that with some of them.
These are going to be steamed whole then maybe with tatties n nips?

http://www.buryblackpuddings.co.uk/
 
donn said:
Ooo...no I don't think you had but I'm going to have to try that! These are Bury Black Pudding Company who make the packets of slices you see in supermarkets, so I'll try that with some of them.
These are going to be steamed whole then maybe with tatties n nips?

http://www.buryblackpuddings.co.uk/
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I haven't had it for years (I have Keith Floyd to thank for the introduction), but it works really well in my opinion :thumbsup: Jolipapa Jolipapa tells me it's very traditional in France, where the Boudin Noir is extremely good in my experience :thumbsup:
 
Jack Black said:
I haven't had it for years (I have Keith Floyd to thank for the introduction), but it works really well in my opinion :thumbsup: Jolipapa Jolipapa tells me it's very traditional in France, where the Boudin Noir is extremely good in my experience :thumbsup:
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:thumbsup: I agree! The best is when homemade of course. The picture was taken some years ago during a Norton meeting in the Morvan. I wonder how many meters of freshly made hot black pudding were swallowed before dinner! Happily we had the local melon (grape's name) to help it go down.
Dare I say, it was bl...y good! :rolleyes:

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Christmas time, is white pudding time (boudin blanc), made either with white meat or bread crumbs, plain or with pieces of black truffles, dry land fish or horn of plenty.
A good opportunity to introduce you to my 2nd Anniversary gift from my Son, a Salmon 85, quite solid, just two tiny drops of black on the sides near the bolster! Surprising at first sight, now I'm fond of it, certainly not many made like that! :)
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Jolipapa said:
:thumbsup: I agree! The best is when homemade of course. The picture was taken some years ago during a Norton meeting in the Morvan. I wonder how many meters of freshly made hot black pudding were swallowed before dinner! Happily we had the local melon (grape's name) to help it go down.
Dare I say, it was bl...y good! :rolleyes:

View attachment 1029036

Christmas time, is white pudding time (boudin blanc), made either with white meat or bread crumbs, plain or with pieces of black truffles, dry land fish or horn of plenty.
A good opportunity to introduce you to my 2nd Anniversary gift from my Son, a Salmon 85, quite solid, just two tiny drops of black on the sides near the bolster! Surprising at first sight, now I'm fond of it, certainly not many made like that! :)
View attachment 1029037
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That looks like a lot of black pudding JP! :thumbsup:

zolthar said:
The lamb foot helped me out in the garden :rolleyes:
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Nice pic Mark, your Guardians Lambsfoot is looking good :) :thumbsup:

r8shell said:
I've never eaten, or even seen black pudding, and I didn't think discussion of "tatties n nips" was allowed in this forum. ;):p
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Neither black pudding nor sausage rolls round at Grumble Towers at the moment! :eek: :( ;)

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