Posted: 9/16/2005 4:48:02 AM EDT
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okay I've heard of this, and a google search brought some punk band. So I'm going to the horse's mouth, in a manner of speaking. So tell me what exactly is Pickled Dick? and do you guys like eating it? ...if it's really good, perhaps some enterprising chap would export it to the states. |
Heard of "Spotted Dick" and we pickle just about any vegeatablr including onions, cabbage and cauliflower............ but never heard of it myself?  Maybe its a local dish to some area, ? Asked a chef of 30 years and he'd never heard of it............ closest he could come to was "Pickled Dills", small Gherkin like things?
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bunnyassassin, it may well be spotted dick, either way it contains the word 'dick' and it is eaten. so what is it? |
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285g (10oz) Self-Raising Flour 150g (5oz) Shredded Suet 150ml (¼ pint) Milk 110-160g (4-6oz) Currants or Raisins 85g (3oz) Castor Sugar 1 Lemon, zest only, finely grated Pinch Salt Mix all of the dry ingredients, including the grated lemon zest, together thoroughly Add enough milk to produce a soft dough. Turn out onto a floured surface. Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter. Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter. Wrap loosely but securely, leaving enough space for it to rise. Tie or seal the ends. Place in the steamer and cover tightly. Steam for 1½ to 2 hours. Serve cut into thck slices with hot custard. Enjoy! 
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sounds quite tasty, although I don't know what currants or suet are. but what the hay, I'll take a slice. ....just occured to me, in Mexico they have a bread called Panocha, which is also the spanish word for pussy(female genitalia)...makes ya wonder.......  |
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Currant: small dried grape: a small dark dried seedless grape originally from the Mediterranean, used in cooking Suet: hard fat: a hard white fat found on the kidneys and loins of sheep and cattle, used in cooking and as a source of tallow As for Panocha, "Beaver Bread" sounds better?........  |
I've spent a lot of time in the Hebrides and the north of Scotland, and not many people I know up there actually like haggis. I think it's a bit like sangria, a joke reserved for the tourists. no local would drink(eat) it. |
Matt Lava bread is just the same. I dont know anyone who likes it and I've never tried it either. Just not had the inclination to eat seaweed. Taffy I googled but there almost no images/info about lava bread that would explain it easily |
Stag do in Lockerbie............. No clay shooting photos as camera went round with second group of bikers!       
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Just chilling nicely! Excellent day all round, Scooby was well pissed by 9pm, I had to take it easy as in court in the morning............ not for me, evicting a little s**t!  Left the rest of them at my mates pad....... check the bog facilities? I could only dream of having a latrine in my den. beside the fridge!
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Photos don't do the place justice! He's living at home with his gran? Whole garage is done out like a lads pad! Stereo speakers everywhere, Sat TV, sofa............. he spends more time in there than in the house! No chick you see, cos he's a fat f**k... Edit: Only put the last bit cos I'm gonna email it to him! heh  |