Andy M.
Certified Pretend Chef
Sorry ladies. No room at the inn and I hate capers.
What have you had for breakfast lately?
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That's what Craig had.
So Kathleen, we have to make a quick turn about from Massachusetts and head to Florida! The race is on!
Oh dear, my breakfasts are a bit sad compared to these! This morning I fried some black pudding, tomatoes (home grown), mushrooms and 2 egg yolks (yes, just the yolks). I grilled a hash brown (McCains) and had it all with a nice dollop of brown sauce. (And the obligatory coffee of course.)
Wow, Katy, nothing sad about that breakfast!
Aside from the black pudding,
everything sounds great! Very similar to what I do as a big fry-up.
Bacon, onions, mushrooms, left over potatoes fried up or some potato galettes, depending on what I have in the fridge/freezer. 1 or 2 eggs (poached/fried or something) and some toast. If I have, sometimes even baked beans.
Of course after all that - I don't move for about 2 hours, sit comatose until I slowly become aware of the surrounding sounds of life going on without me.
Aside from the black pudding,
everything sounds great! Very similar to what I do as a big fry-up.Bacon, onions, mushrooms, left over potatoes fried up or some potato galettes, depending on what I have in the fridge/freezer. 1 or 2 eggs (poached/fried or something) and some toast. If I have, sometimes even baked beans.
Of course after all that - I don't move for about 2 hours, sit comatose until I slowly become aware of the surrounding sounds of life going on without me.
Not fond of "blood sausage" then Dragn??Wow, Katy, nothing sad about that breakfast!
Aside from the black pudding,
Bacon, onions, mushrooms, left over potatoes fried up or some potato galettes, depending on what I have in the fridge/freezer. 1 or 2 eggs (poached/fried or something) and some toast. If I have, sometimes even baked beans.
Of course after all that - I don't move for about 2 hours, sit comatose until I slowly become aware of the surrounding sounds of life going on without me.
Bit of an acquired taste I think! (I am surprised I like it, as I am fairly squeamish!) Have you tried it? (My American friend is coming over for a second visit next month and I am trying (mostly in vain) to persuade her to try it!) I don't like the type that has big lumps of fat in it - but the sausage itself I find very tasty!Also, after that lot, not surprised you couldn't move! (I entirely approve of baked beans btw, but if I was having those, I would have to lose one of the other elements - just too much!)
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My brother loved the stuff, I took one bite and gagged. That was before I even knew what it was made of. Double gag when I found out. 
Kathleen
Cupcake
Hrumph. We can get someone closer than that to make us bagels. He doesn't like capers either but would put them on a bagel for us! I know how to ask him. No worries.
I like blood sausage too. Honestly there are precious few things that I don't like. 99% of the time, if I don't like it, it has to do with the texture or mouth-feel. Canned, boiled ham, for example.
Very much the texture thing for me too!Hrumph. We can get someone closer than that to make us bagels. He doesn't like capers either but would put them on a bagel for us! I know how to ask him. No worries.
I like blood sausage too. Honestly there are precious few things that I don't like. 99% of the time, if I don't like it, it has to do with the texture or mouth-feel. Canned, boiled ham, for example.
I could not eat mushrooms until I was in my mid-late 20's. Texture, visual thing. Now I have them with and on everything.
Liver on the other hand - visual, texture and taste - blech!!! and still blech 70+?? years on.
Liver on the other hand - visual, texture and taste - blech!!! and still blech 70+?? years on.
Ooh, I've always loved mushrooms! As for liver - hm, mixed views on that. I like the flavour of it, but not necessarily a piece of cooked liver. But I like liver sausage and liver pate. I also don't mind some kidney as long as the gnarly tubes in the middle have been removed - and removing them myself generally makes me gag quite a bit!! LOL
How do you know that you still don't like liver? When was the last time you tried it. I
blissful
Master Chef
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- Mar 25, 2008
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My grandparents were from yugoslavia, we had blood sausage fried until crispy growing up. It was good.
My breakfast is almost always fermented 9 grain rolled flakes with carrot slaw (carrot, apple, pineapple), some golden raisins, ground flax and chia seeds, cinnamon, microwaved for 3 minutes. Some days I have blackberry puree, or peach puree, or cranberries, or diced fresh fruit we have on hand (like pears), instead of the carrot slaw. It's never boring and it fills me up.
My breakfast is almost always fermented 9 grain rolled flakes with carrot slaw (carrot, apple, pineapple), some golden raisins, ground flax and chia seeds, cinnamon, microwaved for 3 minutes. Some days I have blackberry puree, or peach puree, or cranberries, or diced fresh fruit we have on hand (like pears), instead of the carrot slaw. It's never boring and it fills me up.
Andy M.
Certified Pretend Chef
Cheerios with a cut up banana.
taxy, 2 out of 3 still ain't gonna be on my try it list.
I understand, but I still want to know how many years since you last tasted a liver steak?
Doesn't matter taxy, I have no intention of ever tasting a liver steak again.
Kathleen
Cupcake
A poppyseed bagel with lox, red onion, cream cheese and CAPERS!
I love liver and like most offal if it is well-made.
I love liver and like most offal if it is well-made.
I love capers and I also love caper berries, yummy
So, you don't actually know if you still detest it. It's just that the blech memory is still very strong after 70 some years. I understand that.
When I was about four years old, my mum needed to give me aspirin (yeah, we still gave aspirin to kids back then) and had run out of children's aspirin. So, she cut an adult aspirin in half and gave it to me. She forgot to tell me that the ones for adults weren't chewable. Blech, yuck, ewe,
To this day, I make danged sure when I take aspirin that I don't accidentally taste it, even a tiny bit.
