Food

I mix mexican chorizo in with my kraft mac and cheese. Fuck the world, you know?

In a dutch/italian accent "so that was your dolmio day"

I went through a phase of lidl/aldi tinned hot dog sausages for the novelty when I was a student. You have not lived untill you have had my gnochi alla 9p hot dog sausages

And how do you feel after eating it? Like a little bit of you had died inside and been removed with the residue of the that funny coloured goo?

Great!*

*Full disclosure: I have never eaten that, but I would. I ate kraft mac and cheese with a can of chili in it all of the time in my youth. It ruled.

EDIT: mainly because mexican chorizo isn't available here. If it was I'd probably be eating chorizo and eggs right now.

Had a bad experience with kraft dinner (as it is not mac nor cheese) with too much beer.

Tinned chili?

Has anyone had rag pudding? or similar?

It's a northern/oldham thing of what looks like a pasty, made with suet pastry and then wrapped in cloth and boiled.

Edit - here http://www.ovenbottommuffins.co.uk/puddings.html

Tinned chili?

Yeah dude. At the time: Tinned vegetarian chili. You may need the whole seat, I only need the edge.

i've taken tinned vienna sausages to a bbq.

dark times.

Fray Bentos --BOOM

stagg or gtfo.

Someone is posh, hot dog sausages ;)

Its with kraft dinner so supermarket own brand or GTFO

Am sorry this seems to be going form a food thread to a food confessions thread. I apologise for my part in it.

Posted this up in the kitchen knife thread but that's been dead for a while so thought I'd post this here as well..

Anyone have any suggestions for a good filleting knife? I have just spent a fruitless couple of hours or so, increasingly wanting to throw the blunt as fuck, or just slightly sharper serrated knives that the airbnb apartment I'm renting down in Spain has mutilating fish as I've tried to fillet them, that has reminded me I need one for my own home for when I next go to billingsgate and buy copious amounts of seafood.
Suggestions? Should I just go and buy a sabatier?
Any reasonable advice appreciated?

See knife porn thread.

I've had many a Rag pudding, living 5 miles from Oldham they're on sale at the local market. Widely available all over Manchester and the ultimate hangover cure imho!
What the hell is that guy eating them with? Strictly chips, gravy, mushy peas and white bread and butter #keepitreal #stodgetastic

Get a filleting knife... I bought a Sabatier one from TKMaxx a coupla years ago, it's great...

blunt as fuck
apartment I'm renting

assuming you're talking about non-serrated knives in the former reference.

Have you tried the ceramic plate knife sharpening trick?
Get the back of a plate, the ridge that's not glazed.
Use it as a knife sharpener.

That's my hot tip life-hack...

Rag pudding

stop saying rag pudding
i'm gonna throw up

Or the bottom of a china mug.

I've found Victorinox knives good for the price.

TK Maxx in Lewisham isn't allowed to sell knives any more :(

What kinda fish do you like? How often do you use it? What's your budget? Bendy or ridgid?

To be honest, I've never met two chefs who agree on filleting knives. Above all else, get one with a thin blade, that isn't too long- they need to get round corners. Victorinox boning knives can work very well, if you get along with them. Or a plain old bread knife is good for salmon and the like. Alternatively, buy a small, fairly slim cooks knife (global?) and practice.

Sabatier- handle them. Good for the money, but a bit heavy and clunky. Not necessarily ideal for fish, but some people do like them.
Bendy one- do work, with practice, but are bastards to keep sharp.

stop saying rag pudding

I just splattered all over my Morleys, cuz... Scruples!

I'll usually buy whole Seabass, or haddock but am hoping the purchasing of a decent fillet knife will mean I can get some different fish on the go, lemon sole etc.
I've done the billingsgate thing a couple of times and I'd like to do so again and being able to gut and fillet fish, whilst keeping as much flesh from the bin as possible is a must.
Budget is reasonable, £30 or thereabouts, could go higher but probably wouldn't for a blade that isn't going to be my main kitchen knife.