Food

Your brain releases something to ease the pain which is not entirely different to morphine. That's why people like eating hot food.

prawn

phal

TBH I'd be more worried about today than last night, but if you are typing this you've probably come out on top.

my dad reckons he actually passed blood after getting a bit excited and having a couple of those in the same week when his local curry house first told him about the dish because he liked really spicy food.

Heh, isn't there a Nicholas Cage clip where he jibbers about p-p-p-pissing blood?
#hopeurdadsok

@TW2 - that's a fuckin result.

he had a stroke but that was many years later so probably unrelated, and I think when he said passed he meant it came from the other exit. I didn't really push for more details.

/pootalkinthefoodthread

TW2 fuck me that looks good!

TW2 recipe please that looks fuckin' bangin'

TW2 recipe please that looks fuckin' bangin'

+1

For the filling:

• 400g brisket / skirt / bavette / flange (i.e. cheap, cheerful, fatty and flavoursome), in 1 inch cubes
  
• 200g ox kidney (you could go for lamb, but you want beefiness if you ask me) - remove the sinewy white bits, but try not to squidge it too much. The size of the chunks is pretty much determined by the kidney already.
  
• Seasoned flour
  
• 1 onion, brunoised (finely chopped onions with help thickening, as will the flour)
  
• 125ml of a big red wine
  
• 1 tbspn tomato puree
  
• 1 bay leaves
  
• 2 sprigs thyme
  
• 250ml of a good beef stock (make your own, or get the Waitrose stuff - cubes are a bit shit)
  
  

For the pudding case:

• 200g self raising flour
  
• 1 tbsp white & 1tbsp pink pepper corns, ground
  
• 125g shredded beef suet
  
• water to bind (100ml - 200ml ish)
  
  

Make the filling first - 30 mins preparation, 2 - 3 hours cooking
(I fucked this up by making the case first).
1 - Dust the meat in the seasoned flour (don't be afraid of the salt)
2 - Heat deep pan with oil, and brown the meat in batches, adding more oil when needed - the aim is to brown the meat, not cook it, so keep it hot.
3 - Fry off the onions, the deglaze the pan with the red wine
4 - Add the stock, and bring to a simmer, adding the bay leaves and stripped thyme
5 - Take off the heat and add the meat
6 - Cover and put in the oven at 120ish degrees for a few hours

Make the case - 10 minutes preparation
1 - Grease a 1 litre pudding basin (any bowl with a lip will do)
2 - Sieve the flour into a mixing bowl
3 - Season with the white & pink pepper, mix in the suet
4 - Mix with some of the water, until you get a dry dough - Don't overwork it, or you'll make a touch pudding case
5 - Reserve a quarter of the dough, and roll the rest on a floured surface - roughly a 12" disc
6 - Line the pudding basin with the rolled dough, leaving the excess hanging over the edged
7 - Roll out a disc large enough to cover the bowl, using the remaining dough

Cook it - 10 minutes preparation, 2 - 3 hours cooking
1 - Spoon out some of the liquor from the stewed meat and reserve for gravy later
2 - Fill the pudding case with the stew
3 - Wet the edges of the case, and place the top on, folding the excess over and lightly pressing down
4 - Place a disc of greaseproof on top
5 - Cover the top with foil (place a pleat in the foil for expansion), and tie securely around the lip of the bowl - adding a string handle makes it easier to remove from the steamer later
6 - Place on an upturned saucer in a deep saucepan, and fill halfway with water from a kettle
7 - Cover, and steam over a low heat (enough to keep the water simmering) for 2 hours, adding more hot water when need

Serving
1 - remove from heat, remove covering, flip upside down, heat gravy, dish up, nomnomnom.

Nice one for that, looks cracking. Gonna give that a go this weekend.

^^ repped. Looks glorious..

In other news, I'm headed to Gymkhana this evening. Quite excited. Anyone been?

TW2 that looks great, i love steak and kidney pudding.

Serving
1 - remove from heat, remove covering, flip upside down, smash bowl, curse.

What really happened...

What really happened...
My secret ingredient?

I made enough for two puddings.

Utterly gutted that I had to bin one of them though.

A bakers duo?

The ma'am and I made this this past weekend. Jerk chicken (oven made :(, dandelion greens, black eyed peas, and brown rice. I keep thinking about it and remembering its goodness.

Errmagerd I want (read need) that chicken!!

peas in the shape of africa... nice touch.

Haw! unintentional but I like it. Maybe I should have made white rice though?

^ i'm no authority on the matter, but i'm pretty sure that's racist.

I personally do prefer white rice with my chicken.

^^ Hmm you might be right. I take that back and stick with my original brown rice europe.

I prefer white rice for sushi, other japanese dishes, and almost nothing else. Brown rice just tastes better.

Brown rice with curry? Surely must be basmati.