Friday, 31 December 2010

noshing north of the border

i'm on a train, with wifi AND a bike carriage - this richard branston bloke has got his stuff sorted out. Not only is he a veritable prince of pickles he also knows how to build a (tilting) train. * I was going to take this opporttunity to gush about what a crazysuperawesomeemotionaldeepmassive year i've had. BUT there are lots of blog posts about that so catch up with your reading people, if you're really bored this was a goodie and this is what happens when i get angry. Read those and step AWAY from the quality street.

instead of bringing you my musings about where the last 365 days have taken me i've decided to treat you to a breakdown of the ways my grandmother has been delighting my tastebuds recently. I want to say that my granny is one of the old school - she cooks from scratch, uses considerable amounts of animal fat. never snacks and serves tea AND dinner. it's pretty cool.

anyway the two confections with which i was particualirly taken and for which i always feel a certain sense of nostalgia are NOT to be recommended by those of us who monitor grams of things but they still score highly on the saturated fat:smiles ratio.

scotch eggs have not passed my lips for a good half decade and i'd just about forgotten how good an hard boiled egg, wrapped in sausage meat and then covered in breadcrumbs and (you guessed it) DEEP FRIED can be. Wikipedia reminds us that the scotch egg is older than the USA so don't knock it, it's got some experience. I'm pretty sure that i've actually eaten individual scotch eggs which predate the USA but this one was a fine specimen, local suasage meat, free range chicken foetus and just the right temperature. just right after a few hours 'crossin (both in the sense of cyclocrossin and in the fact that i was straddling the river esk which seperates England from Scotland). Given my recent affection for the ginger beard, riding in the mud deep fried foods, i felt more than welcome north of the border. Oh and i also play the 'pipes which helps.

my second culinary creation offers a very specific cycling benefit. black pudding is " is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled" and to that i might add "a vital component of a proper English breakfast"(alongside good bacon, sausage, fried eggs, and maybe baked beans but only if the table on which the meal is served is made of formica). not only is this confection high in protein, crazy high in iron, a vessel for the delivery of whole grains and very filling indeed it also offers us a chance to experiment with the boundaries of WADA's code. If bert can get away with steak doping im wondering if i could extract my own blood, send it up to Granny and have her knock up a batch of blood pudding for me to consume in the middle of a hard block. It's the ultimate in personally tailored performance enhancing snacking. EPNO might sound like a good idea but can you really beat bloodboostingblackpudding for a pre race supplement?

Food for thought AND food for sport that. enjoy your new year and may it bring you peace, prosperity and pleasure.

PS this train is on time, the last train i took in the US was 12 hours late. From this i can conclude a couple of things 1) southern cali has a car culture 2) david cameron = mussolini

*has anyone noticed a sharp rise in the amount of british specific banter in my musings recently

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