This topic was created by Lester Haines .
Pulled pork, preferably whole-hog smoked wild boar. Fish works. So does leftover grilled beef. If you're vegan, go with rice & blackbeans.
Warm homemade corn tortillas.
Freshly chopped pico de gallo.
Simple cabbage, radish, carrot, & lettuce mix.
Crema (Bog-standard sour cream if you're clueless).
Cheese, if you insist (but neverwith fish).
India Pale Ale to wash it down ... thus restarting the cycle ;-)
Greek take-away speciality - pork marinaded in paprika and oregano, grilled on a kebab spit, with a handful of fries, chpped onion and tomato, a pinch of salt, wrapped in a warm flat pitta with a dollop of tzatzki.
Or you can lay it out on a plate as separate helpings, with the pitta toasted and cut into quarters.
No that's not 'pain' as in 'au' but as in 'French bread'. I gather it's being sold in France to homebound drunk people, and is basically French fries, hamburger (and/or sausage) on a banquette with ham, cheese, loads of sauce and optionally some green things that grow from the ground. I tried to create this, once, and I can still see the stains on the carpet. But I do have a vague memory of it being a worthy contender for this deathmatch.
There's a pub under the m32 in Bristol does a chip buttie by hollowing out a full size loaf of bread, filling it with chips, and sticking the end back on. Add the sauce of your choice but if it's mayo i'll never speak to you again. Or ketchup. what happened to OK sauce?
Here goes:
a) wheel of brie, grossly diced
b) pack of cream cheese (250g)
c) sundried tomatoes, in strips
d) basil, in strips
e) garlic, finely diced
f) puff pastry, rolled flat, thick and large
combine ingredients a-e in a bowl, then dump in middle of pastry and bring the edges together to form a ball. Flip the ball upside-down (so the folds are out of sight) and bake for 30 minutes at 200°C. Let sit for 10 minutes before serving. Can be eaten either by piercing the shell and spreading the content on melba toasts or by dividing the ball like a pie.
Do any of you actually do all of this culinary workload after being a few pints in? Or the day after for that matter? Perhaps I am just lazy......
Mix equal parts cheddar cheese, Prego tomato sauce, and cream cheese in a microwave safe dish. Add a clove of pressed garlic. Microwave on high until it liquifies and makes a huge mess. Pull it out to cool. Microwave 2 Red Baron 5 Cheese Garlic French Bread Mini Pizzas. Cover in prepared sauce. Add some ground pepper. Eat with fork.
!!Bouns Points!! Add A1 Steak sauce if desired.
I call it Wasted Braincells.
Prego ... Strike one.
Red Baron so-called "pizza" ... Strike two.
A1 ... Strike three. Yer outta here!
To answer your preliminary question, towit "Do any of you actually do all of this culinary workload after being a few pints in? Or the day after for that matter?" Nope. Not in my case, anyway. I have homemade marinara in the freezer, homemade pre-formed pizza dough in the deep-freeze, and miscellaneous cheeses in my cheese locker. Herbs & garlic from the garden. Steak sauce is in mason jars, grandad's recipe.
As to "Perhaps I am just lazy......" ... probably.
From Wiki entry for Black Pudding, regional versions:
Spain
Spanish morcilla has many variants. The most well-known and widespread is morcilla de Burgos which contains mainly pork blood and fat, rice, onions, and salt. In Albacete and La Mancha, the morcilla is filled with onions instead of rice, which completely changes the texture. In Extremadura the creamy morcilla patatera includes roughly mashed potatoes. In the northern regions and the Canary Islands there is a sweet variety known as morcilla dulce. Other varieties introduce breadcrumbs, pine nuts, almonds and vary the proportions of the other ingredients or flavorings, some of them considered delicacies.
Comparison of whatever of the above is favoured in your region of Spain with the good old UK Black Pud?
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