• Before posting an article from a specific source, check this list here to see how much the Orange Room trust it. You can also vote/change your vote based on the source track record.

Food Porn

Dr. Strangelove

Nuclear War Expert
Staff member
Hey, you.

You, over there in the "Users Who Are Viewing This Thread" section.

I see you lurking there. It's cool. I won't tell anyone.

Enjoy. ;)

Note - Don't hesitate to include recipes if you're feeling kinky!
 

Orangina

Legendary Member
ان صحن مجدرة ومدردرة مع القليل من الفجل... وصحن اخر من القرنبيط المقلي... اعظم من كل هذه البرغر المستوردة من الغرب الكافر

ولكن انتم تحبون الاجانب... ما ذا نستطيع ان نقول؟

ملاحظة هامة: قول في ناس صايمة وقاطعة يا عزيزي؟

IMG_20200229_072417.jpg
 

SeaAb

Legendary Member
Staff member
Super Penguin
 

SAVO

Active Member
1604888201507.png

Ingredients​

  • 1 litre fresh pig’s blood
  • 150g cooled cooked rice (over cooked is best because it has absorbed as much liquid as it can and will help keep the pudding moist)
  • 150g rolled oats (not instant)
  • 300g pork fat, cut into small cubes
  • 1 small onion, finely diced
  • ½ tsp nutmeg
  • ½ tsp salt
  • A few grinds of black pepper

Method​

  • 1.
    Preheat your oven to 175C.
  • 2.
    Grease a 40cm-long baking tin.
  • 3.
    Mix all ingredients - except the blood - in a large bowl, ensuring it's mixed well.
  • 4.
    In a separate bowl whisk the blood briefly, then pour it over the rice mixture through a fine sieve. Fold in the blood.
  • 5.
    Pour the mixture into the baking tin making sure all the solids are evenly distributed. Bake for 45 mins.
  • 6.
    The blood pudding is done when a skewer comes out clean (as it would with a cake). If it's not done, put it back in the oven and keep testing it every 5 mins.
  • 7.
    Remove from the oven and cool to room temperature.
  • 8.
    To serve, cut into rectangles and fry until slightly crispy and warmed through.
 
Top