And yet again there has been a lull in the movement that is Where's My Pork Chop? Just like the aftermath of a party, the good intentions and ideas behind this little project now, seemingly, lie littered on the floor amongst streamers, fag butts, chicken bones, empty wine glasses and empty tupperware boxes. As always it's fun at the time, chatting, laughing, drinking, doing the hokey cokey with my fellow bloggers. But lately whenever I go on these mad expeditions or food swaps, I keep finding myself perched on the edge of the bed nursing a fuzzy head the next day, fingers over my eyes, thumbs rubbing my temples desperately trying to get the ol' grey matter going. At the root of this particular hangover lies a simple question that I ask myself before sitting down in front of the computer. 'How am I going to write this one up then?' It's probably something that a lot of bloggers ask themselves, wanting to keep their posts fresh and original. Personally, this has meant going off on whimsical flights of fancy, scribbling down nonsensical journeys into the inner gubbings of my mind and sometimes the content is not always related to food. And as a result this has started to become a bit of a mute point when it comes to writing up a WMPC post. Brainy from the Numbskulls is starting to run out of ideas to put in the suggestion box. I don't want to say for a second that the party is over because I love meeting and connecting with people under this wonderful umbrella of food. But I think for WMPC to continue, I need to focus a bit more on the blogger and about reviewing the meals they send my way, to be perhaps a bit more succinct and not get too tied up in trying to fire off some witty parable. So there, I've said it. WMPC will carry on but in future it will be short, sharp and to the point.
And besides how could I even think about jacking it all in? Especially now that WMPC has gone international! Yes I received my very first food package from abroad (well second if you consider Scotland) way back in December all the way from Holland! Boo Yah! Man, it's a druggy cliche but the shit that Luc Martin sent me was amazing. I haven't had this much fun since the time I swallowed 12 space cakes at Glastonbury '94 and ran off to the Green Field wearing my sister's dress, screaming that I had transformed and shrunk into Willow Ufgood. It took my mates 3 hours to talk me down from an ancient oak tree that night but we still laugh about it from time to time....................... (stop it FU, stop it)
Erm yes, so I am now swapping food across the seas having engaged and bonded with Luc over the magic of Twitter. In his blog Roast Chicken and Red Wine, Luc displays a fondness for the unusual and is therefore a man after my own heart. For instance, his account of cooking hare is both funny and informative in which he praises the flavour of the animal whilst all the while highlighting the necessity of using a clothes peg when preparing it. And Luc certainly knows how to get the most out of ingredients. In return for his food packages he requested that I send him the finest black pudding in all off Laaandan Taan. After much deliberation (maybe too much) I couriered over some slices of blood sausage from Stornoway and a selection of Henderson's mini black, white and chorizo mixed puds, all purchased at Borough Market. Over a period of about 5 days, I could only watch my screen in amazement as he tweeted (with pictures) various meals, all with a black pudding element. Ribeye burgers topped with black pudding, eggs benedict and black pudding, black pudding on pizza and finally steak and black pudding...pudding. I really didn't think I had sent him that much. But he obviously enjoyed it for which I am glad as this iron-rich, colon busting package was sent in thanks for the Dutch goodies Luc had sent me a few weeks previous.
Unfortunately I wasn't so creative with the smoked salami-type sausage and pancetta that he sent me, along with some aged Gouda cheese and yep you guessed it, some black pudding. We received the package during the full on festival of gluttony that is Christmas so rather than knocking up some fancy meals like ol' fancy wooden clogs Luc, the FU clan used the meats and cheese to graze on as we were want to do throughout the whole fattening period. The charcuterie was very good indeed and survived the journey well, the sausage was smokey as to be expected but also with a nice spice. The aged Gouda really was interesting as this was quite hard and salty, similar to Parmesan in some respect and totally different to the creamier, rubbery texture I have encountered before. The closest I got to cooking and conjuring up a meal was when I fried the black pudding and constructed an open sandwich using a slice of rye bread, some of the cheese and a fried egg. Typical hangover breakfast material really but the blood sausage with delicious. Dense, iodine and supreme savoury. I am bit perplexed in fact as to why he was so eager that I send black pudding his way.
Thanks again Luc for sending your contribution over the waters and apologies to the delay in getting this post done. Believe me there have been many incarnations.
And lets get the International Preserves Exchange underway. Now that's something we could both get our teeth into.
And last but not least, let's get on with some more WMPC adventures, are you interested in feeding me?
And besides how could I even think about jacking it all in? Especially now that WMPC has gone international! Yes I received my very first food package from abroad (well second if you consider Scotland) way back in December all the way from Holland! Boo Yah! Man, it's a druggy cliche but the shit that Luc Martin sent me was amazing. I haven't had this much fun since the time I swallowed 12 space cakes at Glastonbury '94 and ran off to the Green Field wearing my sister's dress, screaming that I had transformed and shrunk into Willow Ufgood. It took my mates 3 hours to talk me down from an ancient oak tree that night but we still laugh about it from time to time....................... (stop it FU, stop it)
Erm yes, so I am now swapping food across the seas having engaged and bonded with Luc over the magic of Twitter. In his blog Roast Chicken and Red Wine, Luc displays a fondness for the unusual and is therefore a man after my own heart. For instance, his account of cooking hare is both funny and informative in which he praises the flavour of the animal whilst all the while highlighting the necessity of using a clothes peg when preparing it. And Luc certainly knows how to get the most out of ingredients. In return for his food packages he requested that I send him the finest black pudding in all off Laaandan Taan. After much deliberation (maybe too much) I couriered over some slices of blood sausage from Stornoway and a selection of Henderson's mini black, white and chorizo mixed puds, all purchased at Borough Market. Over a period of about 5 days, I could only watch my screen in amazement as he tweeted (with pictures) various meals, all with a black pudding element. Ribeye burgers topped with black pudding, eggs benedict and black pudding, black pudding on pizza and finally steak and black pudding...pudding. I really didn't think I had sent him that much. But he obviously enjoyed it for which I am glad as this iron-rich, colon busting package was sent in thanks for the Dutch goodies Luc had sent me a few weeks previous.
Unfortunately I wasn't so creative with the smoked salami-type sausage and pancetta that he sent me, along with some aged Gouda cheese and yep you guessed it, some black pudding. We received the package during the full on festival of gluttony that is Christmas so rather than knocking up some fancy meals like ol' fancy wooden clogs Luc, the FU clan used the meats and cheese to graze on as we were want to do throughout the whole fattening period. The charcuterie was very good indeed and survived the journey well, the sausage was smokey as to be expected but also with a nice spice. The aged Gouda really was interesting as this was quite hard and salty, similar to Parmesan in some respect and totally different to the creamier, rubbery texture I have encountered before. The closest I got to cooking and conjuring up a meal was when I fried the black pudding and constructed an open sandwich using a slice of rye bread, some of the cheese and a fried egg. Typical hangover breakfast material really but the blood sausage with delicious. Dense, iodine and supreme savoury. I am bit perplexed in fact as to why he was so eager that I send black pudding his way.
Thanks again Luc for sending your contribution over the waters and apologies to the delay in getting this post done. Believe me there have been many incarnations.
And lets get the International Preserves Exchange underway. Now that's something we could both get our teeth into.
And last but not least, let's get on with some more WMPC adventures, are you interested in feeding me?
Vac-packed goodies from the Netherlands
Hangover brekkie
Aged Gouda
Grazing
