Geographical traditional culinary delicacies.

[MrChef]

A pleasurable benefit of being a Chef is purveyors offering free samples. If you know what Beef Short Ribs are? Think of these as Beef Long Ribs. We joke and call them dinosaur ribs. Regionally in the states these are beloved and famous in the Great Beef State of Texas. I've had the best ones in my life down in Austin a few years ago. They are simply seasoned generously with Coarse Salt and Cracked Black Pepper and smoked for 12 hours with Pecan and a bit of Oak hardwood then wrapped in aluminum foil to rest before service.

Since these were freebies, myself and my 2 sous chefs enjoyed our fill before sharing







The last pic is to illustrate size with the 20" butchers knife. We ate most without any sauce but the sauce was kickin too.

[Meter rat]

Bit smaller than a full grown Haggis Long Ribs.

[ColemanCollector]

For some reason, this part of the opening always stuck with me...

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Mike.

[MrChef]

Yabba Dabba Doooooo!

[Meter rat]

Sausage making day. Chicken, cider, garlic, pork fat.

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[Meter rat]

Roll and slice, with a runny egg. Perfect hangover cure.

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[Stormbringer]

Roll and slice, with a runny egg. Perfect hangover cure. IMG_0007.jpeg

Yum yum mate getting me hungry looking at it

[ColemanCollector]

Roll and slice, with a runny egg. Perfect hangover cure. IMG_0007.jpeg

The slice, is that black pudding (aka blood pudding I believe here in Canada...)? Looks mighty tasty!
I must try it as part of a full breakfast, but it's just so good on its own with toast, and covered in vinegar and a little ground pepper. My Francophone wife eats it with mayonnaise--gack!

Mike

[Meter rat]

Roll and slice, with a runny egg. Perfect hangover cure. IMG_0007.jpeg

The slice, is that black pudding (aka blood pudding I believe here in Canada...)? Looks mighty tasty!
I must try it as part of a full breakfast, but it's just so good on its own with toast, and covered in vinegar and a little ground pepper. My Francophone wife eats it with mayonnaise--gack!



Mike

No. Black pudding is different. The slice is Lorne, or square sausage. As opposed to link sausage.

[Son of a gun-ner]

Since these were freebies, myself and my 2 sous chefs enjoyed our fill before sharing

Wish I could just see them for free....