Guardians of The Lambsfoot!

JohnDF said:
I have a GUARANTEED weight loss program...
It's called, "Eat Less and Move More".
Think it will sell???
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You know what John, that's got to be the best weight loss quote I have ever seen. :thumbsup::thumbsup::D My problem these days is I have put on so much weight that when I go out for the walk, my hip joints hurt so bad I can't get far enough to do any good.:(
 
Jack Black Jack Black
Jack, Putting this one in my coat pocket today. I'll have a toddy and I'll toast later to your good health.
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Peregrin said:
Jack Black Jack Black
Jack, Putting this one in my coat pocket today. I'll have a toddy and I'll toast later to your good health.
efEdFfx.jpg
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Thank you very much my friend, hope you have a great weekend :) That's a cracking shot :thumbsup:

dc50 said:
Very nice photo and horn Lambsfoot Gary. :thumbsup::thumbsup:
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1 of the 5 Midnight Specials from the 2017 Guardians run :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 tells me it's very traditional in France, where the Boudin Noir is extremely good in my experience :thumbsup:
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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:

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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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Crikey that looks delicious! I've never seen a black pudding anywhere near that big. The UK has something called a 'Cumberland Sausage' that comes coiled like that, but that's a proper sausage not a blood pudding/sausage.
I've heard of Boudin Noir, but never had any. Am I right in saying it's more blood than a Brit black pudding? The Brit black pud has a lot of cereal and some fat in it. The German's have something similar don't they, and the Spanish to? And the white sausage sounds nice; especially the bit about the truffles.
That's a lovely looking Salmon btw :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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Now steady yourself young lady :D it's unfortunately nothing more exciting than mashed spuds and parsnips. :) The Scots would say tatties and neeps (potato and swede) but I've not had swede in years.
 
donn said:
Now steady yourself young lady :D it's unfortunately nothing more exciting than mashed spuds and parsnips. :)
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Ha! I was just kidding, 'taters & 'snips sound good. I grew up eating kosher, so anything made with blood was forbidden. Black pudding doesn't sound very appetizing to me, but I'm willing to try new things. I want to try haggis someday, just to see if it's as bad as I've heard. :p I guess poor folk the world 'round make some sort of sausage with the meat stretched with grain. In Louisiana, they eat boudin, which has rice, and we used to eat kishke, which is some sort of flour meal, schmaltz and spices.
To keep things on topic, here's a lambsfoot with some good old Texas barbeque.
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r8shell said:
Ha! I was just kidding, 'taters & 'snips sound good. I grew up eating kosher, so anything made with blood was forbidden. Black pudding doesn't sound very appetizing to me, but I'm willing to try new things. I want to try haggis someday, just to see if it's as bad as I've heard. :p I guess poor folk the world 'round make some sort of sausage with the meat stretched with grain. In Louisiana, they eat boudin, which has rice, and we used to eat kishke, which is some sort of flour meal, schmaltz and spices.
To keep things on topic, here's a lambsfoot with some good old Texas barbeque.
PUHhd8d.jpg
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That's more like it Rachel :thumbsup: that Blutwurst doesn't crank my motor. When I was an apprentice butcher, the owner of the shop made the sausages at that time. In order to get the correct amount of spices Albert would taste the raw pork blood then spit it out :eek:
Then exclaim das ist gut! :rolleyes:
 
dc50 said:
That's more like it Rachel :thumbsup: that Blutwurst doesn't crank my motor. When I was an apprentice butcher, the owner of the shop made the sausages at that time. In order to get the correct amount of spices Albert would taste the raw pork blood then spit it out :eek:
Then exclaim das ist gut! :rolleyes:
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:D:thumbsup:
Central Texas was settled by many Germans and Czechs, so sausage is taken seriously around here. The best BBQ restaurants make their own, and it's always a good sign if you see the employees who made the sausages in the morning are eating it at lunchtime.
 
r8shell said:
:D:thumbsup:
Central Texas was settled by many Germans and Czechs, so sausage is taken seriously around here. The best BBQ restaurants make their own, and it's always a good sign if you see the employees who made the sausages in the morning are eating it at lunchtime.
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Texas style smoked hot links are as good as it gets in the sausage world, in my opinion. Wish I could get an excellent example ‘round here to slice up with my lambsfoot. :)
 
r8shell said:
Ha! I was just kidding, 'taters & 'snips sound good. I grew up eating kosher, so anything made with blood was forbidden. Black pudding doesn't sound very appetizing to me, but I'm willing to try new things. I want to try haggis someday, just to see if it's as bad as I've heard. :p I guess poor folk the world 'round make some sort of sausage with the meat stretched with grain. In Louisiana, they eat boudin, which has rice, and we used to eat kishke, which is some sort of flour meal, schmaltz and spices.
To keep things on topic, here's a lambsfoot with some good old Texas barbeque.
PUHhd8d.jpg
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Man, you just can't beat good old Texas Barbecue! Brisket, turkey, onions, and jalapeños. All you need is the sausage!
;) (some pinto beans on the side doesn't hurt).
 
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