Janet wrote:

> In article >,
> says...
> >
> > On 2021-04-21 8:19 a.m., Gary wrote:
> > > On 4/20/2021 6:28 PM, Dave Smith wrote:
> > >> That is a lot more than I eat for breakfast, but it is nothing
> > compared >> to a full English breakfast. Take that plate of bacon,
> > eggs and fried >> potatoes and add some baked beans, breakfast
> > sausage, blood sausage and >> toast.
> > >
> > > Don't forget the toast should be pan fried in a little bacon
> > > grease.
> >
> >
> > In my house it was called Dip. My father's parents were English and
> > she spend three years in England during the war. He loved that
> > stuff. It always made my guts do flip flops.
> >
> > >
> > > I have a friend that grew up in Manchester and asked him about
> > > the "english breakfast" several years ago.
> > >
> > > He gave me a list of the food but added that it's more of a diner
> > > breakfast, not something that most people made at home.
> >
> > When my son was returning from his job if Africa we arranged for
> > him to stay in London for 4 four days. He discovered the full
> > English breakfast and loved it. He prepared it for us a number of
> > times, thought limited by what is available here. Thank goodness
> > blood sausage was not commonly available.
>
> You've missed a delicious treat. Black pudding is hight up ON MY
> LIST of "foods to feed me when I can no longer feed myself".

Don't forget a tall toilet.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Dr. Bruce wrote:
> Janet wrote:
>
>> In article >,
>> says...
>>>
>>> On 2021-04-21 8:19 a.m., Gary wrote:
>>>> On 4/20/2021 6:28 PM, Dave Smith wrote:
>>>>> That is a lot more than I eat for breakfast, but it is nothing
>>> compared >> to a full English breakfast. Take that plate of bacon,
>>> eggs and fried >> potatoes and add some baked beans, breakfast
>>> sausage, blood sausage and >> toast.
>>>>
>>>> Don't forget the toast should be pan fried in a little bacon
>>>> grease.
>>>
>>>
>>> In my house it was called Dip. My father's parents were English and
>>> she spend three years in England during the war. He loved that
>>> stuff. It always made my guts do flip flops.
>>>
>>>>
>>>> I have a friend that grew up in Manchester and asked him about
>>>> the "english breakfast" several years ago.
>>>>
>>>> He gave me a list of the food but added that it's more of a diner
>>>> breakfast, not something that most people made at home.
>>>
>>> When my son was returning from his job if Africa we arranged for
>>> him to stay in London for 4 four days. He discovered the full
>>> English breakfast and loved it. He prepared it for us a number of
>>> times, thought limited by what is available here. Thank goodness
>>> blood sausage was not commonly available.
>>
>> You've missed a delicious treat. Black pudding is hight up ON MY
>> LIST of "foods to feed me when I can no longer feed myself".
>
> Don't forget a tall toilet.
>

And a snorkel for you, master doctor.

dsi1 wrote:

> On Wednesday, April 21, 2021 at 10:55:49 AM UTC-10, Mike Duffy wrote:
> > On Wed, 21 Apr 2021 14:04:32 -0500, Hank Rogers wrote:
> >
> > > You're useless no matter what food you eat.
> > This is a serious food question, open to anyone.
> >
> > My pepper shaker is getting low. For my next untravelled voyage
> > into epicurean majesty, I'm thinking of Lemon Pepper. I am
> > currently procuring fresh whole ingredients, so far:
> >
> > Home-dried zests: Lemon Lime Oroblanco Minneola Meyer
> >
> > Solanaceae: Mild Capsicium annum (de-seeded Chipotle) with
> > sun-dried tomato (Solanum Lycopersicum).
> >
> > Peppercorns: Aframomum Melegueta, Ruta Chalepensis, Schinus molle,
> > Tasmannia Lanceolata, Lindera Neesiana, Drimys winteri, Zanthoxylum
> > (Piperitum, Bungeanum, Armatum), Piper (Longum, Cubeba, Nigrum
> > (black white green))
> >
> > Seeds: mustard celery dill cumin fennel caraway coriander cardamom
> > (black & green), anise & star anise.
> >
> > Root: Turmeric, Ginger
> >
> >
> > I've decided against Onion & Garlic as too overpowering, and
> > against salt & sugar for the usual reasons. I plan to go easy on
> > the ginger, turmeric, caraway & cumin. I'm looking for advice on
> > amounts, or any other suggestions. Please, no lemongrass.
>
> You can get a can (it's kinda small!) of this stuff. It's pretty mild
> and you can use it on practically anything.
>
https://www.amazon.com/Yawataya-Isog...dp/B0049RFAQ4/

You see that pop up randomly in my recipes I post. I just call it
Shichimi. It's like a 'hot pepper blend for those who don't like super
hot'. Very complex flavor but with proper use, can blow your socks off
or just warm a dish a little. Try sprinkling a little on scrambled
eggs.

On Thursday, April 22, 2021 at 11:24:41 AM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Wednesday, April 21, 2021 at 10:55:49 AM UTC-10, Mike Duffy wrote:
> > > On Wed, 21 Apr 2021 14:04:32 -0500, Hank Rogers wrote:
> > >
> > > > You're useless no matter what food you eat.
> > > This is a serious food question, open to anyone.
> > >
> > > My pepper shaker is getting low. For my next untravelled voyage
> > > into epicurean majesty, I'm thinking of Lemon Pepper. I am
> > > currently procuring fresh whole ingredients, so far:
> > >
> > > Home-dried zests: Lemon Lime Oroblanco Minneola Meyer
> > >
> > > Solanaceae: Mild Capsicium annum (de-seeded Chipotle) with
> > > sun-dried tomato (Solanum Lycopersicum).
> > >
> > > Peppercorns: Aframomum Melegueta, Ruta Chalepensis, Schinus molle,
> > > Tasmannia Lanceolata, Lindera Neesiana, Drimys winteri, Zanthoxylum
> > > (Piperitum, Bungeanum, Armatum), Piper (Longum, Cubeba, Nigrum
> > > (black white green))
> > >
> > > Seeds: mustard celery dill cumin fennel caraway coriander cardamom
> > > (black & green), anise & star anise.
> > >
> > > Root: Turmeric, Ginger
> > >
> > >
> > > I've decided against Onion & Garlic as too overpowering, and
> > > against salt & sugar for the usual reasons. I plan to go easy on
> > > the ginger, turmeric, caraway & cumin. I'm looking for advice on
> > > amounts, or any other suggestions. Please, no lemongrass.
> >
> > You can get a can (it's kinda small!) of this stuff. It's pretty mild
> > and you can use it on practically anything.
> >
> https://www.amazon.com/Yawataya-Isog...dp/B0049RFAQ4/
> You see that pop up randomly in my recipes I post. I just call it
> Shichimi. It's like a 'hot pepper blend for those who don't like super
> hot'. Very complex flavor but with proper use, can blow your socks off
> or just warm a dish a little. Try sprinkling a little on scrambled
> eggs.

The Japanese take their 7 spice very seriously! You can go to a shop and have a custom blend made for you. Brilliant!
https://www.youtube.com/watch?v=2JzVfE43mIY

In article >, says...
>
> On 2021-04-22 6:05 a.m., Janet wrote:
> > In article >,
> > says...
> >>
> >> On 2021-04-21 8:19 a.m., Gary wrote:
> >>> On 4/20/2021 6:28 PM, Dave Smith wrote:
> >>>> That is a lot more than I eat for breakfast, but it is nothing compared
> >>>> to a full English breakfast. Take that plate of bacon, eggs and fried
> >>>> potatoes and add some baked beans, breakfast sausage, blood sausage and
> >>>> toast.
> >>>
> >>> Don't forget the toast should be pan fried in a little bacon grease.
> >>
> >>
> >> In my house it was called Dip. My father's parents were English and she
> >> spend three years in England during the war. He loved that stuff. It
> >> always made my guts do flip flops.
> >>
> >>>
> >>> I have a friend that grew up in Manchester and asked him about the
> >>> "english breakfast" several years ago.
> >>>
> >>> He gave me a list of the food but added that it's more of a diner
> >>> breakfast, not something that most people made at home.
> >>
> >> When my son was returning from his job if Africa we arranged for him
> >> to stay in London for 4 four days. He discovered the full English
> >> breakfast and loved it. He prepared it for us a number of times,
> >> thought limited by what is available here. Thank goodness blood sausage
> >> was not commonly available.
> >
> > You've missed a delicious treat. Black pudding is hight up ON MY LIST
> > of "foods to feed me when I can no longer feed myself".
> >
> > Janet UK
> >
> >
> >
> Don't you come from Lancashire where some of the better BP is made?

I do, though I don't recall ever eating it there when I was a child.
It's also very Scottish; a lot of quality butchers here make their
own Black Pudding.

Janet UK

On Thursday, April 22, 2021 at 5:43:51 PM UTC-4, dsi1 wrote:
> On Thursday, April 22, 2021 at 11:24:41 AM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > On Wednesday, April 21, 2021 at 10:55:49 AM UTC-10, Mike Duffy wrote:
> > > > On Wed, 21 Apr 2021 14:04:32 -0500, Hank Rogers wrote:
> > > >
> > > > > You're useless no matter what food you eat.
> > > > This is a serious food question, open to anyone.
> > > >
> > > > My pepper shaker is getting low. For my next untravelled voyage
> > > > into epicurean majesty, I'm thinking of Lemon Pepper. I am
> > > > currently procuring fresh whole ingredients, so far:
> > > >
> > > > Home-dried zests: Lemon Lime Oroblanco Minneola Meyer
> > > >
> > > > Solanaceae: Mild Capsicium annum (de-seeded Chipotle) with
> > > > sun-dried tomato (Solanum Lycopersicum).
> > > >
> > > > Peppercorns: Aframomum Melegueta, Ruta Chalepensis, Schinus molle,
> > > > Tasmannia Lanceolata, Lindera Neesiana, Drimys winteri, Zanthoxylum
> > > > (Piperitum, Bungeanum, Armatum), Piper (Longum, Cubeba, Nigrum
> > > > (black white green))
> > > >
> > > > Seeds: mustard celery dill cumin fennel caraway coriander cardamom
> > > > (black & green), anise & star anise.
> > > >
> > > > Root: Turmeric, Ginger
> > > >
> > > >
> > > > I've decided against Onion & Garlic as too overpowering, and
> > > > against salt & sugar for the usual reasons. I plan to go easy on
> > > > the ginger, turmeric, caraway & cumin. I'm looking for advice on
> > > > amounts, or any other suggestions. Please, no lemongrass.
> > >
> > > You can get a can (it's kinda small!) of this stuff. It's pretty mild
> > > and you can use it on practically anything.
> > >
> > https://www.amazon.com/Yawataya-Isog...dp/B0049RFAQ4/
> > You see that pop up randomly in my recipes I post. I just call it
> > Shichimi. It's like a 'hot pepper blend for those who don't like super
> > hot'. Very complex flavor but with proper use, can blow your socks off
> > or just warm a dish a little. Try sprinkling a little on scrambled
> > eggs.
> The Japanese take their 7 spice very seriously! You can go to a shop and have a custom blend made for you. Brilliant!
> https://www.youtube.com/watch?v=2JzVfE43mIY

And a few chefs prefer showing such seriousness. At some sushi restaurants, the chefs actally want to first look you overat and study you before they prepare your order.