UDON SOCIAL

Exactly.

Liking different foods is also a personal experience so not to everyone’s taste.


I just noticed on the other channel that the Brickhouse is doing a filled giant Yorkshire as a special this week. It has so far been described as “yuk” by someone who hasn’t even had one. When challenged, apparently it’s “yuk” because it’s too big & the poster likes smaller ones. Being exactly the same batter mix regardless of size doesn’t even come into it

Yuk is the new word after describing Noks curries by someone.


Cumberlands rule

I don't know of any American equivalent to Cumberland sausages. I'd never tasted one until I came to Udon Thani. I rather like the Cumberland and Lincolnshire sausages but probably can't tell the difference between a mediocre or outstanding product. I can discern if the sausage has a decent amount of pork in it but as far as the seasonings go I really don't have a clue.

I make my own country sausage here. Some people call it "Jimmy Dean" sausage but it's really just breakfast or country sausage. The flavor profile is mostly sage and black pepper with maybe a pinch of marjoram, cayenne or cloves. It's not as complex as the Cumberland flavors and can be either links or bulk. Country sausage is my go-to choice if I'm hankering for buttermilk biscuits and sausage gravy. Down home comfort.

Yes country sausage but where in Udon VM used to stock it

I remember Chern Chim selling "Jimmy Dean" style sausage back in the olden days but I can't remember if I've ever purchased country sausage here. Maybe a time or two but if I did it was ages ago. I seem to recall seeing the "original" Jimmy Dean frozen country sausage at Villa but since I didn't buy any I'm not real sure. Pork is so cheap and good here it just makes sense to make sausage at home. It's not difficult.

I took a look at recipes for homemade Cumberland sausage and it's not too much different from how I make my country sausage. A few more herbs and spices along with bread crumbs (which we don't use in country sausage) but the procedure is much the same. When I find myself in one of my experimental moods I may make a batch some day.

Super creamy tom yum hed with crispy noodles

Shado wrote: ↑Tue Apr 20, 2021 3:02 pm I rather like the Cumberland and Lincolnshire sausages...

Me too, I love bangers and mash.

I'm also a big fan of black pudding, can you get that in UTH?

Butch wrote: ↑Wed Apr 21, 2021 12:19 am

Shado wrote: ↑Tue Apr 20, 2021 3:02 pm I rather like the Cumberland and Lincolnshire sausages...

Me too, I love bangers and mash.

I'm also a big fan of black pudding, can you get that in UTH?

C2MU will have kilos of the stuff

Yeah, black pudding is tasty. Growing up in rural Missouri, we had several varieties of blood sausage but black pudding is a little different. I never tasted anything like it in the States. I'm not sure what the difference is but black pudding seems to have a more mellow taste. Most blood sausage I ate was homemade, usually by family members or friends who had butchered but it was also available in some markets. Pretty hard to find blood sausage on any USA restaurant menus and I've never seen black pudding for sale there although I suspect some specialty shops may offer it.

I've only eaten black pudding in restaurants. I've never purchased it to cook at home. Actually, I don't recall ever making a full English breakfast at home. I used to enjoy the ones set out by Jeremy and Nok at the old Book House restaurant near Nong Sim.

I’d never had black pudding until I came to Udon