It's Stornaway black pudding. You should come across it in the butcher shops as it's common here. I think I got ours in Dobbie's butchers. Some are GF some are not. This one is about 5g carbs for quite a big slice.
I hope Scotrail behave themselves. They have been in quite a stooshie lately with breakdowns and delays. It's a lovely line though. Scenery is amazing.
Congratulations on the brisket @maglil55. We have tried every way imaginable to make it edible and it always ends up being fed to the dogs. It is tender enough but arid. May use the idea for other meat though. @shelley262 enjoy your break when you eventually manage to take it. @Goonergal congratulations on your recent election and sorry to hear you are out of sorts. @DJC3 your day sounds lovely so I am very happy for you. I enjoy reading of other people's hols but never feel any urge to indulge in one - reading about one is close enough for me (but Julie seems to find them useful). Anyone else feel that way? No - just me then in the no brisket, no hols club.Brisket came out really well. It was like cutting through butter. There's many cacciatore sauces. Mine, after browning the brisket in the IP, I deglazed with slice onion and garlic, loads if sliced mushrooms and sliced assorted peppers. Added small bottle of red and reduced. Added 400 mls beef stock then 300 mls chopped tomato, oregano and thyme. Set on meat for 65 mins for the size of joint. Slow release 30 mins then removed the joint, tented with foil and left to rest while the sauce went back onto saute to reduce. Delicious!
What's the issue with brisket @ianpspurs? Must admit it's not a cut I would normally buy but cooked this way it was super tasty. I paid less than £5 for the joint and we'll be eating it tomorrow too.
Brisket came out really well. It was like cutting through butter. There's many cacciatore sauces. Mine, after browning the brisket in the IP, I deglazed with slice onion and garlic, loads if sliced mushrooms and sliced assorted peppers. Added small bottle of red and reduced. Added 400 mls beef stock then 300 mls chopped tomato, oregano and thyme. Set on meat for 65 mins for the size of joint. Slow release 30 mins then removed the joint, tented with foil and left to rest while the sauce went back onto saute to reduce. Delicious!
What's the issue with brisket @ianpspurs? Must admit it's not a cut I would normally buy but cooked this way it was super tasty. I paid less than £5 for the joint and we'll be eating it tomorrow too.
I'll type it up and add it.Sounds wonderful - have you typed it into your CMT so I can find it again? Otherwise I’ll just ask for a recap when I’m home - I’ll never find this post again after a week!
Thanks for the Olga da Polga tip. He's mesmerized with the books. He was reading the book to me going and returning from swimming and giggling at Olga's antics. He said he'll never part with the books.@maglil55 you have inspired me.
Brisket is going on the shopping list!
Today:
NE1: 3 slices of gouda
NE2: cheesey mince
NE4: not yet decided, and I need to make a decision or it will be too late to digest before bed
Inspiration is not striking me...
Thanks for the Olga da Polga tip. He's mesmerized with the books. He was reading the book to me going and returning from swimming and giggling at Olga's antics. He said he'll never part with the books.
Best wishes for the bloods and enjoy the breakfast.Lunch yesterday, Barbequed drummies, peri peri dipping sauce.
Dinner: Corned silverside hot out of the slow cooker, spudlites, brocko.
Break fasting: Black coffee and bacon and eggs tomato at the Atrium Cafe in a at the private hospital where the pathology shop in a hour and bit
Drinks: Black coffee so sugar / sweeteners, water.
Thanks Ian, I have around ten heart tablets to get down first up in the morning so I have my breakfast there when it testing time with a fast.Best wishes for the bloods and enjoy the breakfast.
I'll type it up and add it.
Bed 5.8 FBG 6.6 - I'm beginning to feel a bit human again (touch wood, touch wood, touch wood). Hot shower last night, coating of Vics, another hot shower this morning. I was so congested last night I didn't think I'd ever feel human again but hot showers plus Vics has helped. I was sweating buckets overnight - whether that was down to the paracetamol or my body finally expelling infection I don't know. Main thing is I don't feel like a wrung out dish rag. Boys have swimming lessons today so I've left Hubby with instructions on what I need prepped for tonight's dinner.
B. TAG with ADOC. Slice of GF chilli black pudding (heat helped bug clearance), 3 morrisons GF chipolatas, 1 mushroom and a fried egg.
L. Will be just water at the swimming.
D. Instant Pot on the go when I get back. I needed something hearty so am making a brisket cacciatore. I know it's usually chicken but I reckon it will work with beef too. I'll make some cauliflower mash too. Usual campari and soda. I might make a LC raspberry mousse if I can find it again or I may settle for berries and halo top.
@DJC3 - enjoy your holiday. Weather is better on our side of the country but that's not unusual! I assume you were flying with Fly maybe from Newquay? They used to drive us up the wall when we worked as they were very prone to delays/cancellation.
Are you going straight to Mallaig or making stops en route? There are so many lovely places to stop off on that line. Are you on the steam train or Scotrail? I must take the boys on that route on the steam train one day simply for the Glenfinnan Viaduct. They'd be thrilled to think they were going to Hogwarts.
Yes sometimes. Mostly when I'm really not well.Hi Maglil - Glad you're feeling a bit more like yourself.
Could I just ask you to clarify something for me? You mentiond hot sweats and paracetamol? Do you have sweats when using paracetamol?
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