Post Pictures of Artery Cloggers here

[Enforcer]

USA and Canada = world?

Well, both countries reside on the planet earth.

[Jazzzoline]

Well, both countries reside on the planet earth.

hmm


Thanks for answering me

[MRS]

Well, there's only one Canadian team.

[Jazzzoline]

Well, there's only one Canadian team.

so the world almost is USA...

[Enforcer]

Well, there's only one Canadian team.

Yeah, forgot about that. Goodbye Montreal.

Once molecular transporters are invented, I wouldn't be surprised to see teams from the Dominican Republic and Japan added to the league. The pesky "travel" problem won't be much of an issue then.

[Enforcer]

so the world almost is USA...

Almost?

Listening to Toby Keith,
Larry

[frankenmeister7]

Ooof! I don't know if Pan Schaumann will take kindly to that, Larry. Instead, take him to Hamtramck for a plateful of these:

are those puchinskis??

also lived in st. louie for a spell. those toasted ravioli are the best..........
besides philly cheese steak, i hate talking about food.

my arteries are talking quite loud. and no i can't make a picture on this laptop of mine. most of the pictures shown are good eatin.....sooooooooooooooooo


have to laugh at boston tricky for his clogged artery. too, too much mr. boston

[frankenmeister7]

yes, i do love my sausage.

[Jimmy Cantiello]

Now that Franki mentioned it, the Philly Cheese Steak, preferably from Pat's or Geno's. One of these babies will bring you to a myocardial infarction in no time flat...........

[Chris D]

Back when I posted the Italian beef and hot dogs, I was searching for a good shot of a beef-and-sausage combo. No better way to stop a heart (especially with sweet peppers on top).

[Ron Thorne]

Somewhere, our good friend SinginSumo is laughing his ass off at the Alley clowns. And diggin' it.

[bostontricky]

are those puchinskis??

Paczki (pronounced "POONCH-key"): Polish for "Jelly Donut on Steroids"
King-sized image here

The good ones are softball-sized, and the truly faithful stand in front of New Palace Bakery in Hamtramck at four in the morning on Fat Tuesday waiting for the bakery to open...kind of Mecca for Polacks.



-

[MRS]

I'm being anal, tricky, but it's closer to PAŌNCH-key, as the Polish spelling is "pączky".

[bostontricky]

Sorry, Pan Schaumann. Twelve years in this town has turned me into a kind of Brahmin Polack. I actually found a place in town that will sell paczky without having to place a special order beforehand; however I don't think my triglycerides could take the hit.

One thing I didn't know: "paczky" is apparently the plural of "paczek" (add appropriate diacritical marks as necessary).

[MRS]

I'm rusty as hell as well. . .big problem with studying Russian and Polish is that with distance they seem to dangerously amalgamate.

[Enforcer]

One thing I didn't know: "paczky" is apparently the plural of "paczek" (add appropriate diacritical marks as necessary).

Correct. My Grandma used to refer to them in the singular and I wondered why everyone else didn't.

[Phil_Meloy]

Black Pudding - this stuff's essentially made from pig's blood and fat but to maximise its already considerable artery clogging potential we then slice and fry it in more fat. Unfortunately its import into the States is banned so you guys across the pond will either have to smuggle it in or bootleg your own.

[Phil_Meloy]

Have I made everyone feel ill or something?

Would it help if I said we normally only eat it for breakfast?

[Enforcer]

Phil,

I haven't eaten a meal since I saw that thing.

[Phil_Meloy]

Don't worry Larry - it's a fairly common reaction. You're definitely not the first person who after being introduced to the subtleties of Black Pudding was not quite able to look at other food in quite the same way as before.

[Gentle Giant]

Fried Twinkie

[Gentle Giant]

Haggis, anyone?

Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace

Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede).


Personally, I've never indulged.

[Gordon B]

Haggis, anyone?

Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace

Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede).


Personally, I've never indulged.

I grew fond of haggis when vacationing in Scotland in 2002. I had it 4 times in nine days.

[Douglas]

I love haggis too, and feel it is being wrongly maligned here when you consider it in comparison with the rest of the Scottish diet.

A vegetable is not a vegetable unless it is deep fried.

In fact nothing is worth eating unless it is deep fried.

My contribution to this thread earlier was a deep-fried mars bar. I served it once at a Burns' night supper - one of my guests had to have part of his intestines cut out shortly afterwards, but I'm sure that wasn't related.

[Enforcer]

Deep fried Mars bars all the rage in Scotland.

[Uli]

Blut & Leberwurst, baby!

[Brian Olewnick]

Crispy pata! (deep-fried pig's feet)

[Uli]

Gnagi!



and schnuerrli!

[walto]

Fried Chili Cheese Worms!

[Enforcer]

Are those really worms, walto?