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Goddamn! I nearly pissed myself when I read that 8^)
The look on the boys face is priceless.
For those curious, here’s a traditionaly nauseating faggots recipe:
Faggots ‘N Peas or Savoury Ducks–
Recipe supplied by Ben Bartlett MHCIMA, Catering Development Manager – The Union Pub Company.
Most faggots recipes call for a pig’s caul to wrap around each ball – don’t worry about it! Use extra breadcrumbs instead. When I made them, I ran out of breadcrumbs, and had some problems with the balls falling apart when I put them on the baking tray. So I improvised, and put them in muffin pans instead – it worked perfectly.
Ingredients
1 lb pig’s liver (I used calf liver)
2 medium onions
4 oz fat pork (I bought a piece of salt pork)
Pinch of thyme
1/2 tsp powdered sage
Pinch of basil
Pinch of nutmeg
Salt and pepper
1 egg
Breadcrumbs
Pig’s caul (optional)
Method
Slice the liver, onions and pork thinly.
Put in a saucepan with all seasonings and barely cover with water.
Simmer for 1/2 hour, then strain off the liquid and save for gravy.
Mince the contents of the saucepan finely.
Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture, and mix thoroughly.
Form into balls (and enclose each one in a piece of caul – if desired.)
Place in a baking tin and add a little gravy. (I added a little Bisto to the cooking liquid.)
Bake at 400* until nicely browned – about 30 minutes.
Serve with gravy.
If preferred, the mixture can be pressed into a well-greased baking tin and marked into squares.
where do they get the caul from? i mean i have never gone to the supermarket and seen pigs caul for sale.
i am going to assume the caul is the membrane/sack the little baby piggies come out of their mommy in (used to work on a farm. although i really don’t know how they get the cauls since the mothers tend to free their little piggies from them and it eat.
I buy all my meat from a European supermarket/butcher and I have seen some unusual items procured for the stores customers; so caul probably wouldn’t be too terribly hard to aqcuire there. A chain grocery store probably wouldn’t even know what it is.
“…but I’ll accept meatballs.”
HKG, there was an eppy of QTV on the Canadian station CityTV years ago hosted by Irshad Manji, where she and a cook made a batch of faggots and took them around Church street to offer to the locals LGBTQ’s.
She had a massive blow out with a gay man offended that she was making a joke of the word faggot. She had a point that it was a traditioanl recipe and she did a good job of turning anti-gay language on it’s head and essentially ridiculing anti-gay peoples favorite slur for us. But she didn’t argue her point well and kept telling the man that he “didn’t get it,” which pissed him off more.
“Some spotted dick.”
Blue! I made Spotted Dick two weeks ago and it was delish. A tad salty because the self-rising flour is loaded with baking soda and I didn’t have suet, so I opted for Chrisco–which I had plenty of in the bedroom, what with being a butt-pirate and all.
“This is a terrible thing to do to a teenage boy.”
On the other hand, foofyjim, it would be a great way for a kid to come out to the fam
I think the damage is already done to the kid. After being called “Doody” all his life. I don’t think it could get worse for him. I don’t know what’s funnier their nick name “The Faggot Family” or their real name “The Doody Family”
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Paul Raposo
“The Faggot Family.”
Goddamn! I nearly pissed myself when I read that 8^)
The look on the boys face is priceless.
For those curious, here’s a traditionaly nauseating faggots recipe:
Faggots ‘N Peas or Savoury Ducks–
Recipe supplied by Ben Bartlett MHCIMA, Catering Development Manager – The Union Pub Company.
Most faggots recipes call for a pig’s caul to wrap around each ball – don’t worry about it! Use extra breadcrumbs instead. When I made them, I ran out of breadcrumbs, and had some problems with the balls falling apart when I put them on the baking tray. So I improvised, and put them in muffin pans instead – it worked perfectly.
Ingredients
1 lb pig’s liver (I used calf liver)
2 medium onions
4 oz fat pork (I bought a piece of salt pork)
Pinch of thyme
1/2 tsp powdered sage
Pinch of basil
Pinch of nutmeg
Salt and pepper
1 egg
Breadcrumbs
Pig’s caul (optional)
Method
Slice the liver, onions and pork thinly.
Put in a saucepan with all seasonings and barely cover with water.
Simmer for 1/2 hour, then strain off the liquid and save for gravy.
Mince the contents of the saucepan finely.
Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture, and mix thoroughly.
Form into balls (and enclose each one in a piece of caul – if desired.)
Place in a baking tin and add a little gravy. (I added a little Bisto to the cooking liquid.)
Bake at 400* until nicely browned – about 30 minutes.
Serve with gravy.
If preferred, the mixture can be pressed into a well-greased baking tin and marked into squares.
Paul Raposo
Oh God! I just saw their name–Doody!
hells kitchen guy
I always thought “faggots” were the sticks of wood used to burn heretics (including homos) but I’ll accept meatballs.
The Avatar of Blue!
You know whats good with some faggots.
Some spotted dick.
Gotta love british food.
foofyjim
This is a terrible thing to do to a teenage boy. The look on his face says he knows he’s in for a lot of teasing.
rick
where do they get the caul from? i mean i have never gone to the supermarket and seen pigs caul for sale.
i am going to assume the caul is the membrane/sack the little baby piggies come out of their mommy in (used to work on a farm. although i really don’t know how they get the cauls since the mothers tend to free their little piggies from them and it eat.
Paul Raposo
Rick, the caul is actually the membrane that surrounds a hog’s stomach and intestines–
*WARNING* Pics of hog organs:
http://tinyurl.com/6f2v6w
http://tinyurl.com/5wkaqv
I buy all my meat from a European supermarket/butcher and I have seen some unusual items procured for the stores customers; so caul probably wouldn’t be too terribly hard to aqcuire there. A chain grocery store probably wouldn’t even know what it is.
“…but I’ll accept meatballs.”
HKG, there was an eppy of QTV on the Canadian station CityTV years ago hosted by Irshad Manji, where she and a cook made a batch of faggots and took them around Church street to offer to the locals LGBTQ’s.
She had a massive blow out with a gay man offended that she was making a joke of the word faggot. She had a point that it was a traditioanl recipe and she did a good job of turning anti-gay language on it’s head and essentially ridiculing anti-gay peoples favorite slur for us. But she didn’t argue her point well and kept telling the man that he “didn’t get it,” which pissed him off more.
“Some spotted dick.”
Blue! I made Spotted Dick two weeks ago and it was delish. A tad salty because the self-rising flour is loaded with baking soda and I didn’t have suet, so I opted for Chrisco–which I had plenty of in the bedroom, what with being a butt-pirate and all.
“This is a terrible thing to do to a teenage boy.”
On the other hand, foofyjim, it would be a great way for a kid to come out to the fam
Golden.Girls
Is National Faggot Week in June? Because that’s just perfect.
Snoodle
Lol there was this old advert for ‘Brain’s Faggots’…it was genius….
Dan
I think the damage is already done to the kid. After being called “Doody” all his life. I don’t think it could get worse for him. I don’t know what’s funnier their nick name “The Faggot Family” or their real name “The Doody Family”
Amazing. LOL.