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[Nabubrush]

I once tried to cook a chorizo sausage in a skillit and it became liquified.

I suspect boudin might do that - hey look, a pan full of hot blood!

[linnea]

I suspect boudin might do that - hey look, a pan full of hot blood!

I wonder what happens to clotted blood if you heat it. I expect that even clotted blood will break down at some point.

...That's so fuck*ng disgusting. It's almost enough to put one off one's Scotch and soda. I had better ring up the pool boy for another.

[Doc]

And Doc, congratulations, that is one of the most disgusting messageboard posts ever.

It's made by south australians, they don't know any better.

I suspect boudin might do that - hey look, a pan full of hot blood!

Now I'm hungry.

[theinevitable]

apropos of nothing: I am so sorry for those of you who wake up this early regularly.

At the same time: I always forget how nice it is to be up early, drinking some tea, while everyone is asleep in my house.

at the same time: hate that dog that was barking until 3 or 4. hate him to hell.

[Nabubrush]

And Doc, congratulations, that is one of the most disgusting messageboard posts ever.

It's made by south australians, they don't know any better.

According to the article, Joe Cocker loves them, and that's good enough for me.

Seriously, now Joe Cocker is a recognized food authority?

Edit: There's also this.

In 2003, the pie floater was recognised as a South Australian Heritage Icon by the National Trust of Australia.

Sorry, what now?

[CortJstr]

Apparently a local delicasy in victoria is a 'meat pie floater'. This is a meat pie in a bowl of pea soup. I've never seen this and I am kind of afraid to believe it exists.

You mean Terry Pratchet didn't make this up? That's frightening.

[side_show]

I would eat that.  A meat pie in pea soup?  Yes.  I would eat that.  But I grew up on fried bologna, organ meat and cow tongue, so... you know, my standards are low.

[Nabubrush]

But I grew up on . . . cow tongue, so... you know, my standards are low.

Did we not talk about not eating other animals' eating parts?

[AugustWest]

fried bologna,

Mmmm.  Fried bologna...

[linnea]

Ms. Nabu and I went to a "Scottish" pub with her brither and his wife once. One of us ordered Scotch eggs and we all tried them and more-or-less enjoyed them. Much later I described the event to a co-worker from Scotland. With obvious incredulity, she said "you aren't supposed to eat those".

I read on the internets about the humble Scotch egg. Apparently it has a bad rep because it has fallen into low times with companies making them with the cheapest, most disgusting meat possible and then they are sold frozen everywhere. I'm sure that there are places that make decent Scotch eggs.

[wombat]

There's a recipe for Scotch eggs in the Achewood cookbook.  They were perfectly edible but not something I'd go through the trouble of making again.  I've got a picture somewhere here.

[side_show]

As my country's hosting the Fifa World Cup, we turned on the news today, which was visiting a restaurant that had created a Fifa menu of street n' pub grub from around the world.  The two recipes they covered? Scotch Egg and Chip Butty (served with a side of mayo for dipping).  Odd how these things happen.  I believe they call it psychic resonance?.. or no... what's the term for where you think of something, then you notice it everywhere, regardless of it was always around or just started popping up?  I can't remember what that phenomenon's called... but it happened to me and the cast members of a play I was directing about fedoras...  Anyway, the newscaster lady took the tiniest nibble of the Scotch Egg she had just made, made a really inauthentic "Mmm" sound then and called the Butty "the ultimate comfort food."

[V-Adore]

Chip Butty (served with a side of mayo for dipping)

This phrase gave me some interesting insight into how my mind works.

My reaction to the concept of a chip butty: "hey, french-fry sandwich? That sounds like it could be good."
My reaction to a chip butty being slathered in butter: "I bet it adds some nice richness. Throw on a little salt..."
My reaction to a chip butty being dipped in mayo: "What? Seriously... what? No, I'm sorry, that's not right."

Either I have a certain level of greasiness I can't go beyond, or I just have an unusual dislike of mayo.

[jough]

I *love* a girl with an Aussie accent.  Listen to Naomi Watts talk.  She's 10x hotter than she looks just because of the accent.  I also love how the word "no" in Australian is a three-syllable word (nyee-ah-oh).

I've only met one person in Chicago so far that sounds like they should be a guest on Bill Swerski's show (Da Bearce, etc) but then again, I live on the north side.

And yes, I say I'm in love with Chicago *now*, but I'm sure the romance will fade at some point.  Or will it?

I know a lot of people here who are from elsewhere.  Hardly any Chicagoans are *from* Chicago.

[side_show]

The chef said the chip butty bread was "slathered in fat."  He didn't say what kind of fat though.  Disturbing.  I am a lover of mayo, and my fries usually get dipped in it.  For me it's the bread and fat that make it unappetizing.

I have eaten poutine dipped in mayo, since this is my MO for regular fries... but each time I try this, I realize I don't actually like it.  It's too much.  It's too much.

Also, we were watching a shitty animated Canadian cartoon today, and the characters all hang out at a restaurant run by a French Canadian that only serves three sizes of poutine.  The animated poutine looked delicious.  Also one of the two main characters works at a beer store.  This is a kids cartoon.  Being Canadian is weird sometimes.