What I ate today - the food thread

Buzzard said:
+1 and I visited a Spanish friend of ours last night, Dr. Salva. He prepared for us a simple but delicious oven rice with chicken, duck and black pudding. We took along some nice wine to wash it down with.
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Sublime. And I don’t think I’d even mind the black pudding as it looks like it was charred.
 
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The wine was a perfect match for the dish @Steady. +1 doesn't really like black pudding @Pushka but enjoyed it in this dish. It was delish, purchased from the markets not a supermarket. As for me, I love a good black pudding, I'll even eat it for breakfast. The best black pudding is where even the white bits are black
 
Buzzard said:
The wine was a perfect match for the dish @Steady. +1 doesn't really like black pudding @Pushka but enjoyed it in this dish. It was delish, purchased from the markets not a supermarket. As for me, I love a good black pudding, I'll even eat it for breakfast. The best black pudding is where even the white bits are black
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Our sons FIL ate the most disgustingust black pudding when we had our pre wedding dinner.
 
Pushka said:
Recipe please.
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Get some meaty ribs, remove the membrane, add a dry rub (I used an imported one by Oakridge this time) give them some time over a low heat (110 deg C or 225 deg F) with a bit of wood smoke and it all just happens. These ribs were 1.4 Kg and they took about 6 hours - 3 smoking, 2h wrapped in foil, 1h setting the bbg sauce/glaze - (sweet baby ray’s). Sourcing meaty ribs is the secret IMO.
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cheese.jpg

Far from fancy restaurants, this is what I had yesterday. I will explain...

Am in a small village in Chile. A dry, arid place here in the north. Apart from the bountiful sea, the hills only support goats. I was driving into the nearest city the other day and picked up a hitchhiker - he was standing on the highway near a small goat farm. He had a couple of crates with him - and talking I understood he sold fresh goats cheese. Obviously I purchased one. Actually I bought two :)

This is the thing of fantasy for me - I love goat's cheese, yet know that unpasteurised stuff can be bad for you - but what the hell - you only live once. He explained how to care for it - take it home, wash it gently in cold water, no scrubbing. Pat it dry with paper towell, then place it on a plate in the fridge. I asked how long it lasted like that - he said easy a week or so. But noone resists eating it in the first day or two.

He was right. It is all gone now, on day 3 :)

It has the texture and form almost like fetta - soft, salty, absolutely delicious.

So when I complain to some people that I am living on "bread and cheese", I am not really suffering :)

johnm, care for some?
 

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