Those are called "Scotch eggs". I LOVE them with mustard. I've never made them or had them made for me. The only time I get them is if I am at some sort of event where I can buy them.

Best sausage I ever had, her neighbor made it.

My next one.

So... since there was an extra pile of sliced cucumber, do you think somebody is trying to send me a message? :D
I'm worried now about all the sliced beef sausages on the breakfast buffet.

http://www.faqs.org/photo-dict/photo...d_cucumber.jpg

Uhhh, oh! Is your SO from the ME? :eek:

No... she is from Ireland.
But I am currently in Kuwait.

Maybe i shouldn't be flirting with the cute filipina in the lobby.
Or maybe I need to flirt more. It's hard to know.



(note: i am not really flirting with anyone)

Doner Kebob.

From a street cart.

In Hamburg.

Simply the perfect little slice of perfection in your hands.

They're "hunter" or "workerman" food. Meant to be made in bunches then chilled. You eat them for a hearty cold breakfast while out in the fields.

Make them yourself! I find that we always end up with Scotch eggs that are about 6 inches in diameter :D

a real schnitzel & pommes frite..

or a Thueringer wurst & senf..

Rika

My Spanish Mother made it with sharp cheddar, chilis, milk, butter and a love for making my forehead sweat with her version of spices.

She called it LJM, I was never late.

Ohhh Geezus....but one stands out in my mind and that is..

Machaca Dinner at Manuel El Tepyach in East LA...

Anything pork! Along with anything green! Been playing around with molecular gastronome lately.
Also anything that I don't have to cook is always appreciated! I have had some of the best meals from home cooks.
Cuban was a favorite for a while and I won a James Beard award for it well...

Oh and of course pizza! Bakes in a coal or wood burning oven. Nothing like a 2 minute pie, thin crust with a nice char!

Raspberry vinagrette salad W/sashimi tuna
Lump crabcake appetizer
Crawfish etouffee
Key Lime Pie

Wine with dinner and a 18 year MacCallan to finish up with a Cohiba

Yorkshire Pudding, made with the drippings from the bone-in prime rib roast I dry age and dry rub every year for Christmas dinner.

http://www.recipes4us.co.uk/images/Y...0dpi_small.JPG

For desert:

Bacon Chocolate Crunch Bar

4 lb. gianduja chocolate
1 lb. peanut butter
8 oz. praline paste
4 cups chopped-up cornflakes
1½ tsp. sea salt
1 lb. bacon

Combine the chocolate, peanut butter and praline paste in a double boiler and melt over low heat.

Stir in the corn flakes and salt.

Spread the chocolate mixture evenly on a large pastry sheet and refrigerate until solid.

Cut the chocolate into strips.

Brunoise the bacon (dice it really small) and cook in a pan until it's almost burned. Transfer it to a paper towel to soak up some of the fat.

Using a crème brûlée torch, quickly heat the top of the chocolate strips to soften. Cover the top with bacon.

http://www.nanciful.com/wp-content/u.../img-49011.jpg


Wrap up the evening with a fine Port and an angioplasty. ;)

how about a thread with some pics and DIY recipes for us amateurs?

the wife makes a pretty kickass crawfish etouffee, man, I gotta go to the store on the way home

I am coming over for dinner.

my favorite is wienerschnitzel with spaetzle and sauerkraut...my mother-in-law makes it, I love German food, :)

I can imagine. This is one of my efforts.

700 grams venison
600 grams pork belly
2 teaspoons crushed fennel seeds
1 teaspoon ground pepper
½ teaspoon salt
10 cloves galic
¼ cup Barkers High Country sauce
½ cup water

http://forums.pelicanparts.com/uploa...1295412660.jpg