It happend to me

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February 05, 2012, 06:43:45 PM

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Well folks, I am very pleased and proud to announce that Anglo-American Custom Cycle Ltd (www.4HD.net) is the FIRST UK member of The International Master Bike Builders Association (IMBBA)
This is indeed an honour to be a part of an organisation that strives to give independant custom bike builders recognised credentials.
Unlike the Big firms like H-D, there is no way to check on the skills, qualifications and reputation of a bike builder other than word of mouth or their own websites. The IMBBA provides a certification track from Mechanic through to Master Bike Builder and believe me, the coursework is no walk in the park. This is a huge step forward without having to suffer the regulations that Government approved schemes force upon small builders.

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pagewizards
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« Reply #30 on: March 09, 2010, 03:10:31 AM »
I have always thought Black Pud was YuuuuKK as well until last Saturday when I had a cooked breakfast in John Lewis..it was actually quite yummy, nively spiced and went down a treat...but I won't make  aregular habit of it, as it's blood after all!
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« Reply #31 on: March 09, 2010, 05:11:27 AM »
mmm mmm black pud, a full English just isn't the same without it Tongue
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PekUSA
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« Reply #32 on: March 09, 2010, 08:48:41 AM »
I am not for sure if I have had anything like that. Is there a German version of Black Pud?

Surely you'd eat that GFL..... Roll Eyes
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Make mine red!
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« Reply #33 on: March 09, 2010, 09:29:10 AM »
I am not sure if the Germans have a Black pudding, I'd have to check. It wouldn't be the same as a British Black Pudding though because the spicing and curing would be different.

Basically it is fresh pigs blood and fat, mixed with spices and cooked in a sausage skin.
It is best cut into half inch thick discs and fried along with your bacon and eggs mm mm mm  mmmmmmmm Tongue
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PekUSA
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« Reply #34 on: March 09, 2010, 12:15:22 PM »
I'll have to check on the local women's recipes. Something like that sounds familiar.

Around home, the Germans use to use everything on the hog except the squeal. And the creoles over in Lousiana have a traditonal buchere (forgive my cajun french) during Mardi Gras celebration. They cook the blood from the pig on that occasion.

I'm a carnivore from way back.  Tongue
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« Reply #35 on: March 09, 2010, 12:18:05 PM »
Is there any other way to be?
Give me the Atkins diet any day of the week, meat, meat and more meat Cheesy
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« Reply #36 on: March 10, 2010, 03:35:46 AM »
Every Sunday I like to dine on roast taliban, with a few fava beans and a nice Chianti Grin
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« Reply #37 on: March 11, 2010, 07:41:39 AM »
This is where I get fussy:

Pigs blood, trotters, ears
Chicken feet
Sheeps brain and/or eyeballs
Offal especially oxes tongue
Cats
Dogs


BARFFFFFF to the lot    Grin
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« Reply #38 on: March 11, 2010, 09:15:58 AM »
What about Rocky Mountain Oysters?Huh? Undecided
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« Reply #39 on: March 11, 2010, 10:17:23 AM »
Quote from: Apache on March 11, 2010, 09:15:58 AM
What about Rocky Mountain Oysters?Huh? Undecided

Sound slike a load of bollocks to me Smiley
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Apache
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« Reply #40 on: March 11, 2010, 12:43:06 PM »
Pek knows!!! Grin
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pagewizards
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« Reply #41 on: March 11, 2010, 08:59:56 PM »
I dont do offal or afterbirth...I normally stick to a good piece of rare fillet!
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« Reply #42 on: March 12, 2010, 11:36:02 AM »
Hell yeah.....Rocky Mountain Oysters, calf fries, turkey fries, sheep fries...........mmmmmmm   mmmmmm   mmmmmm.

My step mother could whup a batch of calf fries like you coudn't believe.

Rocky Mountain oysters, mountain oysters, prairie oysters, Montana tendergroin or swinging sirloin are American culinary names given to buffalo, boar or bull testicles. They are usually peeled, coated in flour, pepper and salt, sometimes pounded flat, then deep-fried.
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« Reply #43 on: March 12, 2010, 02:11:39 PM »
I knew my Texas Brother knew what I was talking about!!!!
YUUUUUUUUMMMMMY!!!!! Cool
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« Reply #44 on: March 12, 2010, 05:35:45 PM »
Guys I'm up for Buffalo, boar,or bull..but I think I'll leave their testicles out of it  Grin
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