tag:blogger.com,1999:blog-90696497763750807112024-03-19T02:55:05.046+00:00Big Fat PigPigging My Way to Greatness;
Supporting Sufferers of the 3 Food StatesBig Fat Pighttp://www.blogger.com/profile/11573877954530932029noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-9069649776375080711.post-34417319863794787562012-11-19T16:13:00.000+00:002012-11-19T19:29:21.138+00:00BLOG DAYS WERE OVER<span style="font-family: Arial, Helvetica, sans-serif;">Ok so we'd better add lazy to the list along with greedy and disgusting. Starting a blog and then neglecting it for 2 months. But hey, it's not like I ever claimed to be diligent and hardworking, and if anyone should get away with it it's a food blogger with a penchant for feeding frenzies.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So for the last few weeks I've been between jobs and have alot of time on my hands. I've been going out for dinner a lot more than usual and every time I do I say that its going on my next post. Of course that would require a modicum of effort, and the fact I have the attention span of a bored gnat at the moment, as well as the impetus of a wounded sloth, means it gets shelved till tomorrow along with the absurd "I think i'll go to the gym" sentiment. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The fact that Monday night is now 'treat and movie night' in our house (basically just an excuse for me to make a meal containing fatty meat/butter/cheese/batter/all of the above, and him to eat peanut M&Ms, popcorn and anything else you might find at a cinema) means I now have a mission to complete. Something to get up for in the mornings if you will. Infact it's just officially been changed to Food Day as of right now. Tuesday will therefore become Blog Day. Essentially just so there is a means with which to discuss Food Day with others. From the comfort of my sofa. Without having to actually to talk to anyone.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime here's a picture of something I made in my new slow cooker which is fucking cool. I think it might actually warrant a whole post of its own soon. This is pulled pork rolls, BBQ sauce, sweet potato wedges and polenta chilli bread.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdlQTSRZ1oH0M8iiJ65c0kSk2y0mvyMe2lI0MxfiaUH_9aLmMWQzn7TkLxSKddl7CXZfgtZfbh1FoGiK99-fvYvqQ14XuTw98upqOeXPlw_nb0tqIUrRdx4MWLw-5eT_Es3zWHgk_nDRX/s1600/pulled+pork.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdlQTSRZ1oH0M8iiJ65c0kSk2y0mvyMe2lI0MxfiaUH_9aLmMWQzn7TkLxSKddl7CXZfgtZfbh1FoGiK99-fvYvqQ14XuTw98upqOeXPlw_nb0tqIUrRdx4MWLw-5eT_Es3zWHgk_nDRX/s320/pulled+pork.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Big Fat Pighttp://www.blogger.com/profile/11573877954530932029noreply@blogger.com2tag:blogger.com,1999:blog-9069649776375080711.post-91656487841461368732012-09-26T14:12:00.000+01:002012-09-26T14:12:31.512+01:00RECIPE: FAT MAC N' CHEESE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI0YVL7vZKBVxtefsjLLrnaxnsdAiX3VQm2HOQ32T6W2zjY8WFIhm_mVNfd8-Y4sqSWL-xme1mJ2Kt1IudLX1XegYFB-R9GGjhj7ixXIY8binCh6H3s_6-TJ2tt543BVPflmYqv5BaL9L/s1600/Mac+and+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI0YVL7vZKBVxtefsjLLrnaxnsdAiX3VQm2HOQ32T6W2zjY8WFIhm_mVNfd8-Y4sqSWL-xme1mJ2Kt1IudLX1XegYFB-R9GGjhj7ixXIY8binCh6H3s_6-TJ2tt543BVPflmYqv5BaL9L/s320/Mac+and+cheese.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are many roads leading to the path of obesity, but perhaps none so definitive as via the Mac 'n' Cheese route. </span><span style="font-family: Arial, Helvetica, sans-serif;">Pure, unadulterated gluttony at its finest.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So, here's my take on the Fat Person's Favourite:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Macaroni pasta (enough for 2/3 people)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 chopped onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups of milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Slab of butter</span>
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<span style="font-family: Arial, Helvetica, sans-serif;">Handful breadcrumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Philadelphia cream cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup strong white Cheddar cheese, grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Gruyere cheese, grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp mustard powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 slices of very thick cut roast ham (not the slimy packet ham, I mean proper hunks cut from a carcass in the deli), chopped into chunks </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Heat some oil in a frying pan and fry the onions over a low heat for a few minutes until soft. Melt the butter in at the same time<br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. In a separate pan cook pasta according to pack instructions, drain and put to one side </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In a cup using a fork, or in a bowl using a whisker, whisk the milk, flour, mustard powder together then add to the pan of onions and continue to whisk gently over a low heat for a minute or so. Bring to the boil slowly, continuing to stir, and add in the various assortment of cheeses and the ham chunks.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Add the sauce to the pasta and mix well, season with salt & pepper, then transfer to a baking dish. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Sprinkle the breadcrumbs on top along with some more grated Cheddar and bake for 20 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Serve with garlic bread for mopping up the sauce.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Big Fat Pighttp://www.blogger.com/profile/11573877954530932029noreply@blogger.com2tag:blogger.com,1999:blog-9069649776375080711.post-43063799610756476372012-09-25T16:35:00.000+01:002012-09-25T16:35:10.150+01:00I'LL KEEP IT CRISP..<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tayto and King Cheese n' Onion flavour. </span><span style="font-family: Arial, Helvetica, sans-serif;">It never fails to amaze me how much time Irish people spend pontificating over the merits of our country's two biggest crisp producers. As if we haven't spent long enough as a nation trying to evade the various </span><span style="font-family: Arial, Helvetica, sans-serif;">potato related </span><span style="font-family: Arial, Helvetica, sans-serif;">stereotypes. Granted it's mostly lorry driving muck-savages from Monaghan and the like who, lets face it are a walking cliche and deserve it, but I've heard alot of coverage of this topic lately and p</span><span style="font-family: Arial, Helvetica, sans-serif;">ersonally I think they're both shit , so we're not going to talk about them here. It's my game, I make the rules.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Corn snacks on the other hand - now there's a grand genre of crisp. I'll tell you my favourites shall I...again, my game, my rules so I go first. Feel free to contribute however. One caveat - Burger Bites should be top of this list but I've excluded them because it worries me how much air time they've had on here already.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Storming into first place is the ultimate pickled onion flavour corn snack </span><span style="font-family: Arial, Helvetica, sans-serif;">ring things</span><span style="font-family: Arial, Helvetica, sans-serif;">. Remember these bad boys? They didn't get nearly enough credit when they were around. And I don't want to hear from any Meanies fans claiming superiority, you're not welcome here.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1R2WzmUb_R7aziGNRXkuM4vj9ZhH3W83IMxxqbtjh0GZV1kP0gVP-nKnB3AE6DSBNsOW0zH0c-TnV5Esjv3Og_J47YRq221oQUzMaTa7VViHwwRhdZEw5NZuGKzwkGJg6hlqxcXopq_Xe/s1600/snaps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1R2WzmUb_R7aziGNRXkuM4vj9ZhH3W83IMxxqbtjh0GZV1kP0gVP-nKnB3AE6DSBNsOW0zH0c-TnV5Esjv3Og_J47YRq221oQUzMaTa7VViHwwRhdZEw5NZuGKzwkGJg6hlqxcXopq_Xe/s1600/snaps.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Ah the Chickatee. Many a Sunday afternoon would be spent together on the on the couch in the foetal position nursing a hangover. Out would come the multi-pack of Wheelies, Snax and Chickatees, and back into the goodie cupboard would go the Wheelies and the Snax. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznp3aHn1FYmI0bAkG0p7KBgAmj64FUut8hZLrIM-y9u-JsJaBhXZ2J2821f6TP5CrBW2KN7-YjJeKAAiDYg0mxqGHg3U_MgwkfbyE9NQ-JoSK9dAtvLxKYwROpgvv38DIXhOr8U5VHkKR/s1600/chickatees.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznp3aHn1FYmI0bAkG0p7KBgAmj64FUut8hZLrIM-y9u-JsJaBhXZ2J2821f6TP5CrBW2KN7-YjJeKAAiDYg0mxqGHg3U_MgwkfbyE9NQ-JoSK9dAtvLxKYwROpgvv38DIXhOr8U5VHkKR/s1600/chickatees.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. .Banshee bones. Salt n' vinegar melt in the mouth type affair. Like many other corn snacks they deteriorated in later years and became full of air holes but they had a good run and I reflect with fondness on them, securing them third place in my league table.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1sxXOMvNGSs7lmz81L1MrG38rlhic2V0cfYx_B4Qxpi7U1Db490UokUbRfcsSa0I05D8kubL0kQtkuXr00FwLcJjCE9coBESZjRj5K_FZQmDN5r_l_Wdb9C3Jt2EoHN7IdbVUrtb9rtN/s1600/banshee+bones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1sxXOMvNGSs7lmz81L1MrG38rlhic2V0cfYx_B4Qxpi7U1Db490UokUbRfcsSa0I05D8kubL0kQtkuXr00FwLcJjCE9coBESZjRj5K_FZQmDN5r_l_Wdb9C3Jt2EoHN7IdbVUrtb9rtN/s1600/banshee+bones.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. While technically not a corn snack they're close enough - Rancheros are the ultimate bacon flavour crisp. On a negative note, the smell stays on your hands for ages and is not so delicious after the feeding frenzy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyaa9Zfr6MEd3vBJnBz2xWB0L2HxZry_D0O3mVAxU3QLyRV2V5dxNPncsku9vD7n1My_b7XryKrubStxbpgzrsxWSAIPZWrCjAkarYt_5Z-AaGcN7Nh3Zytw47SpBSqCGNf-tXbasFg4-/s1600/rancheros.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyaa9Zfr6MEd3vBJnBz2xWB0L2HxZry_D0O3mVAxU3QLyRV2V5dxNPncsku9vD7n1My_b7XryKrubStxbpgzrsxWSAIPZWrCjAkarYt_5Z-AaGcN7Nh3Zytw47SpBSqCGNf-tXbasFg4-/s200/rancheros.jpg" width="136" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. I don't know what these are made of, corn or otherwise, but I don't care they're going on my list. Scampi Fries. Only sold these days in pubs down the country that double up as the local shop with a shelf behind the bar stocking baked beans, nappies, Emerald sweets, phone cards and Bic biros.</span><br />
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Big Fat Pighttp://www.blogger.com/profile/11573877954530932029noreply@blogger.com7tag:blogger.com,1999:blog-9069649776375080711.post-70746616012585854472012-09-06T12:21:00.000+01:002012-09-06T13:19:34.141+01:00RECIPE: Easy Peasy Sausage Pasta<span style="font-family: Arial, Helvetica, sans-serif;">This is a variation on a Jamie Oliver pasta dish he calls 'Proper Blokes Sausage Fusilli.' Irritating twat. It's really easy, really delicious, and really fattening. The only caveat I'll add is that your arm can get a bit sore with the violent pummelling of the sausage meat, but it's a small price to pay.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Also, </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">I would not recommend refrigerating the leftovers for reheating the following day, as once you do this all the fat solidifies like a lard around it and you are filled with immediate regret for looking and ruining last night's meal, whereas when it's all fresh and new the fat is melted and invisible and so doesn't count.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Takes about 25 mins in total.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTS:</span><br />
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<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">2 heaped teaspoons fennel seeds</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">2 red chillies, dried or fresh, doesn't really matter</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">packet of good-quality sausages (highly recommend '<a href="http://www.facebook.com/pages/The-Pure-Pork-Company/172635352786234" target="_blank"><span style="color: red;">The Pure Pork Company</span></a>,' honestly have never had better sausages that work perfectly in every dish you put them in. I could write a whole sausage blog alone. On second thought, that might end up in wrong search category)</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1 teaspoon dried oregano</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">olive oil
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<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">2 cloves of garlic, crushed, or garlic paste if you're lazy like me. Actually the paste works better anyway</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">glass of white wine</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">500g fusilli (if you want to make a token effort at making this dish slightly healthier use brown pasta)</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">sea salt (if you don't yet know about <a href="http://www.maldonsalt.co.uk/blog/" target="_blank"><span style="color: red;">Maldon</span></a> salt and you like to cook....you're welcome) and freshly ground black pepper. </span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">knob of butter (or not, again you can leave it out if want)</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px;">some grated Parmesan cheese</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">juice and zest of a lemon if you want to freshen it up, not necessary though</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">parsley leaves if cooking for others and want to make it more aesthetically pleasing</span></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 19px;">Crush the fennel seeds in a pestle and mortar. If you're using dried chillies put them in too, otherwise if fresh just chop them up separately.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">Heat some olive oil in a deep frying pan or wok. Squeeze the meat out of the gross sausage skins (euckh, what are those things anyway? I've heard rumours but sincerely hope they're not true) throw said skins/casings away, and put the meat into the pan. Make sure you break it up using a fork or spoon into what should eventually look like coarse mince. Keep breaking it up as it's frying, it's a continuous process I'm afraid. This is where your arm can start to hurt and you begin to wish you hadn't bothered - bear with it though, 5 more minutes and you're on the home straight. Add the crushed fennel seeds, garlic/paste and chillies, and cook on a medium heat for around 10 minutes until the meat becomes crisp and browned. Don't overdo it though, you still want some pink in there.</span></span><br style="background-color: white; line-height: 19px; margin: 0px; padding: 0px;" /><br style="background-color: white; line-height: 19px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 19px;">Stir in the oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice at this point if including, but bear in mind it does strongly flavour the dish to, well, lemon obviously, and can be a bit overpowering. I'd recommend using half a lemon only.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 19px;">Turn the heat down to low, then cook the fusilli</span><span style="background-color: white; line-height: 19px;"> in a large pan of salted boiling water according to the packet instructions. When the pasta </span><span style="background-color: white; line-height: 19px;">has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta</span><span style="background-color: white; line-height: 19px;"> in all the pan stuff and at this point add the butter if including, the Parmesan, and a few spoonfuls of the reserved cooking water to moisten things up. You're left with a coating over the pasta as opposed to a sauce. Add more salt and pepper if you wish, and sprinkle with some parsley leaves for decoration cause we all know that's all it's good for.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudzStToQRE8DlxcaG3gHspvAYKprGcgipvPURJ5FV9VRTO6pvjqUmSNHAsMvamyc13zbB5EUR01GLjy2LPVgtoIWMJG0ExuxBFNJIJzC7p2NlKO2B6XjL9HEwyLFH1zbNnXU3KxcnZyQ4/s1600/Sausage+Fusilli+Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudzStToQRE8DlxcaG3gHspvAYKprGcgipvPURJ5FV9VRTO6pvjqUmSNHAsMvamyc13zbB5EUR01GLjy2LPVgtoIWMJG0ExuxBFNJIJzC7p2NlKO2B6XjL9HEwyLFH1zbNnXU3KxcnZyQ4/s320/Sausage+Fusilli+Pasta.jpg" width="255" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 19px;">This is what you should get. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Big Fat Pighttp://www.blogger.com/profile/11573877954530932029noreply@blogger.com2tag:blogger.com,1999:blog-9069649776375080711.post-43567586879197487382012-08-31T15:59:00.001+01:002012-08-31T15:59:09.526+01:00FARMER'S MARKET DAY!<span style="font-family: Arial, Helvetica, sans-serif;">Remember the Simpson's with the Ribwich? Where Krusty Burger releases the new rib sandwich and Homer gets addicted and joins all the groupies on a Ribwich tour across the country? <i>"Oh this is amazing! I could follow the Ribwich from town to town!"</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRwPzRCOyDvwYCkySrf6qVLrg4M7Siv0VIPUOqZ6I_XRGMYcMg_CaPlfjNZl1Dzz7z1-uDlECG3lM8jRDLj9ZK3Ntf5vojA1-0lONG3c2Rqwh_Xy9ZTw0ifJuXuomDfXUcongZcWB90nN/s1600/Ribwich+Tour+Woodstock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRwPzRCOyDvwYCkySrf6qVLrg4M7Siv0VIPUOqZ6I_XRGMYcMg_CaPlfjNZl1Dzz7z1-uDlECG3lM8jRDLj9ZK3Ntf5vojA1-0lONG3c2Rqwh_Xy9ZTw0ifJuXuomDfXUcongZcWB90nN/s320/Ribwich+Tour+Woodstock.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meet my Ribwich.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi928gqeBcnu8KRf4cUr7d8diuNscS0WUTj7aLTZAej4j2L-eHQrv_amXr2dCxRbm8KHZbYBIp8g-WxXcJlnt4z_oUHqu9b62U08LsXWZt3YA9Ku75W1NgaebtaiBnSX2xUTZJJPxtJDCGj/s1600/Fish+n+chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi928gqeBcnu8KRf4cUr7d8diuNscS0WUTj7aLTZAej4j2L-eHQrv_amXr2dCxRbm8KHZbYBIp8g-WxXcJlnt4z_oUHqu9b62U08LsXWZt3YA9Ku75W1NgaebtaiBnSX2xUTZJJPxtJDCGj/s320/Fish+n+chips.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the last year and a half I've been having this for lunch every Tuesday and Friday, the days the farmer's market comes to town. Ok well sometimes on a Wednesday too when the market is across town. It's only a 40 minute drive away. And back again. And they give you a nice little plastic fork so you can eat it from your lap at the traffic lights.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">They, that is the evil geniuses at <a href="http://www.facebook.com/sayfish" target="_blank"><i><span style="color: blue;">SayFish</span></i></a><i>,</i> make it using their own seaweed seasoning. I mean look at it! Us fatties just don't stand a chance.</span><br />
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<br />Big Fat Pighttp://www.blogger.com/profile/11573877954530932029noreply@blogger.com2tag:blogger.com,1999:blog-9069649776375080711.post-68614676785384679022012-08-29T13:53:00.000+01:002012-09-09T18:58:22.017+01:00Confessions of a Dangerous Pig...<span style="font-family: Arial, Helvetica, sans-serif;">Ok so we've all get them - our less than finer moments in life which we'd rather forget about but which our friends do so love to remind us of. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So in order to stop them beating me to it here it is - my list of the most savage, voracious acts of piggery to date. And please, do add your own confessions to the list. No seriously, PLEASE..</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Once I cooked a whole belly of pork as a snack, just so I could eat the skin. Ok that's a lie.... I did it more than once. Ok fine, I do it regularly.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. After a particularly heavy night out, followed by the mother-ship of all hangovers, experience taught me that the the only way I was gonna make it was through a continuous stream of food. I call this an 'eating day.' Cue greasy spoon for breakfast (still pissed), "I'll have the Full English AND the French toast thing with the bacon and syrup," Eddie Rockets for lunch (delivered to self in bed), pizza for late afternoon bridge between lunch and dinner (delivered to self in bed) and curry for evening meal (delivered to self on sofa - thought it best, turmeric is very stainy and serves only as a judgemental reminder..). </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Note: If alone when delivery man arrives shout upstairs to fictitious friend/partner/housemate that the food has arrived. This serves to account for the volume of food he is delivering.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. </span><span style="font-family: Arial, Helvetica, sans-serif;">McDonalds: </span><span style="font-family: Arial, Helvetica, sans-serif;">"What can I get you?" </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Me: "Big Mac Meal - large. Coke, and a cheeseburger chaser."</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">McDonalds: "Anything else?"</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Me: "Six chicken nuggets and a caramel sundae." (hangs head in shame)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Sunday lunch in fancy restaurant, I ate a T-bone steak the size of a teenager's head. Picked it right down to the bone, no survivors. Then went home and had 6 packets of Burger Bites in a row. Because apparently there's no such thing as TOO much beef. And they weren't the Fun Size ones. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. </span><span style="font-family: Arial, Helvetica, sans-serif;">I put garlic butter on pizza. Huuuuuuuuuuuu......</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Big Fat Pighttp://www.blogger.com/profile/11573877954530932029noreply@blogger.com5tag:blogger.com,1999:blog-9069649776375080711.post-2974404676942005372012-08-28T15:57:00.000+01:002012-09-28T15:14:54.050+01:00RECIPE: Leon's Riga Lamb<span style="font-family: Arial, Helvetica, sans-serif;">Oh man this is gooooooooood. My first recipe suggestion had to be of an outstanding caliber so I chose this champion of meals. You know when you want to feel all rustic and Jamie Olivery by serving up the food you cooked in the oven tray you cooked it in? so you can be all like "Bam! yeah I just made this bad boy, check me out I do this shit all the time..."</span><br />
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<a href="http://katetakes5.blogspot.ie/2012/03/listography-top-5-cookbooks.html" target="_blank">KateTakes5 Blog</a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">So here it is - I must add that this is not the actual picture of my Riga's lamb - that features a little further down the page. I yoinked this one from my sister's blog cause she did it first... and to be fair it was prettier than mine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">Feeds: 2 if one of them is me</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">Preparation time: 15 minutes</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">Cooking time: 3 hours</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">1 leg of lamb, on the bone</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">5 cloves of garlic</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">a small bunch of fresh mint</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">2 onions</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">2 x 400g tins of chopped tomatoes</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">75ml extra virgin olive oil</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">300g risoni, kritharaki or small macaroni</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">2 tablespoons dried mint</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">sea salt and freshly ground black pepper</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">1. Preheat the oven to 150°C/300ºF/gas mark 2.</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">2. With the tip of a sharp knife, make 6 or 7 quite deep holes on both sides of the meat. Stuff these with small pieces of garlic, followed by an equal amount of salt and black pepper mixed together. Plug the holes with a couple of leaves of fresh</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">mint, and season the meat with a little more salt and pepper.</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">3. Finely chop the onions or cut into rings, and put them into a large roasting dish. Add the tomatoes and oil and stir well. Put the meat on top, and place in the oven.</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">4. Cook for 3 and a half hours. Keep adding water to the sauce to prevent it from drying out. If you like, you can baste the lamb with spoonfuls of the sauce so that it forms a crust of caramelized onions on the meat.</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">5. When 20 minutes of cooking time is left, add a cup of water to the sauce and stir in the risoni or macaroni.</span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">6. Season, sprinkle well with dried mint and put back into the oven until the pasta is tender. </span><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><br style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;" /><span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;">The macaroni will expand and absorb the liquid sauce, which in turn will have absorbed all the juices from the meat. Keep adding water and stirring every 5 - 10 minutes if you need to so that the pasta stays moist and doesn't stick.</span></span><br />
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<span style="background-color: white; color: #2d2d2d; line-height: 23px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">From Leon Book 2 - </span></span><a href="http://www.amazon.co.uk/Leon-Naturally-Fast-Food-Book/dp/1840915560" rel="nofollow" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Available on Amazon</a></div>
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<span style="color: #2d2d2d; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 23px;">Ok so now here's my actual one. I appreciate it looks like the remnants of a murder scene but that's cause I'd already eaten half of it before taking the photo. And that's garlic in the middle, not maggots.</span></span></div>
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Big Fat Pighttp://www.blogger.com/profile/11573877954530932029noreply@blogger.com1tag:blogger.com,1999:blog-9069649776375080711.post-92196461628946054552012-08-28T13:59:00.000+01:002012-08-28T13:59:04.843+01:00Big Fat Pig Begins..So it all began with a conversation with another Big Fat Pig friend. I should point out that most conversations with this friend centre around food and the acquisition of it. We were both in work, in our respective offices, chatting over instant messenger and 'chewing the fat' as it were (sorry, I couldn't let the pun opportunity pass). Having covered off already what breakfast had brought and how 'f*cking stuffed' we were, we then began deliberating over what we would each get for lunch.<br />
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She was resigned to the fact she'd be stuck with a tuna and cucumber roll from the local deli, whereas I was bragging about it being Farmer's Market day in our industrial estate and going through the pros and cons of several different options - wood-fired pizza (delicious, but very thin base and over too quickly, also can be a bit tight on the chorizo topping), fish and chips (soooo filling and once I got a bit of beard hair in the batter, but the homemade tartare sauce is so totally epic it's worth it for that alone) Thai green curry (Caroline in Renewals had it last week and there was too much courgette and not enough baby corn, BUT they've started giving free sample portions of both the Panang and Pad Thai so really it's a win/win situation) - anyway you get the picture, but we eventually came to the conclusion that whatever way we were feeling at any point of our day, it could always be categorised into one of 3 states- Food Snot, Food Envy, Food Coma. <br />
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<b>The Food Snot</b> state is hunger driven - typically by either a lack of food within a certain radius, waiting for food to arrive, being held up getting to food due to someone else's tardiness, or not being satisfied with any of the food options within a certain mile radius.<br />
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<b>The Food Envy</b> state is when someone else has got the food which you covet but cannot have. Especially prevalent with diners in restaurants "Oh maaaaaaaaan, was that the three cheese tortellini that just went past? It f*cking was wasn't it? F*ck, I so don't want my poxy calamari now, I WISH I'd got that. Is it too late to change do you think? The waitress hates us already after the anchovy/caesar salad debacle, I'm not asking. Shit here she comes..oh gross mine looks rotten.. no don't look don't look she'll know we're talking about her.."<br />
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<b>The Food Coma</b> state comes about after too much food (a monumental oxymoron I know - how can one have too much food?!) in one single sitting, and is usually accompanied by Shame. You know when you're SO hungry you can't decide what to order from the Indian takeaway and you're absolutely torn between 3 dishes so you reason with yourself that if you order all 3 you can have a little bit of each and put the rest in the fridge and that'll do two dinners later in the week.... I don't think I need to explain how this little scenario ACTUALLY plays out but needless to say the self-disgust and admonishment quickly follows suit and you need to be rolled off the couch by a third party with a rowing oar..<br />
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So, I decided to come out with a blog where I and other like minded gluttons could come and 'feed' (ok last one I promise) off each other in the form of support "No, don't worry, I totally understand that cookie dough and marshmallow sandwich was a great idea at the time", recipes (none of your low fat nonsense around here I'm afraid though), confessions (infact, this is going to be the title of my next post) and so forth.<br />
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Comments, suggestions, recipes, feedback all welcome and appreciated!<br />
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<br />Big Fat Pighttp://www.blogger.com/profile/11573877954530932029noreply@blogger.com1