Spotted Diçk

Ok I know that thread title definitely got a lot of folks to look inside!!!...but I came across something very interesting this evening...and I figure it may be something our UK members (and maybe even other Commonwealth members) may be very familiar with..."Spotted Diçk" (read the Wikipedia link to learn more about it):

http://en.wikipedia.org/wiki/Spotted_****

I'm definitely a "foody" type person...so I found it interesting. Certainly a more catchy name than "Poutine", "Vegemite", or "Bangers & Mash". Although "Bangers & Mash" comes real close!





- Nick

Thats a first for me never heard of it but got a good laugh off the title.

Nick, ever see a movie called King Ralph? It stared John Goodman. That was the first time I had heard of Spotted ****. When he first hears the name he takes it dirty! I searched for it to be sure it was for real!

The movie was 1991.

Looks a bit like rice pudding.

If you are a foody, then look up Toad-in-the-hole and bubble-and-squeak, two more British concoctions.

MacInWin said:

If you are a foody, then look up Toad-in-the-hole and bubble-and-squeak, two more British concoctions.

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I have heard of "bubble and squeak"...but not "Toad-in-the-hole"...thanks.

- Nick

Its more like a sponge with fruit, usually currants in it.

Best made from scratch (the tinned stuff isn't the best)

Very stodgy and very filling, a very nice pudding, especially with custard, dontt let the name put you off

I hear it's quite good. would love to try it someday.

More commonly known as 'Boarding House Pudding' here. Bubble and squeak can be described as hash browns using left over vegetables. Tell me Nick how did you get the word '****' in? Tried entering name of a leading Australian IT retailer and would not accept such a 'crude' nickname for Richard Smith. A mods only perk?

Look closely at the C.

Yes the C has a little tail on the bottom! Grin

Toad-in-the-hole

I think thats a Welsh dish, basically baked eggs and flour made into a batter pudding with sausages added to the mix before baking.

Its basically Yorkshire pudding with sausages (Google Yorkshire pudding - its not a pudding by the way)

I think Yorkshire pudding is one of the great unsung greats of british food. It would be interesting if any other countries have a similar dish since its hard to explain it to someone who isn't British or Irish

louishen said:

Toad-in-the-hole

I think thats a Welsh dish, basically baked eggs and flour made into a batter pudding with sausages added to the mix before baking.

Its basically Yorkshire pudding with sausages (Google Yorkshire pudding - its not a pudding by the way)

I think Yorkshire pudding is one of the great unsung greats of british food. It would be interesting if any other countries have a similar dish since its hard to explain it to someone who isn't British or Irish

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I think that I'm going to give this one a try. May make it this weekend.

- Nick

harryb2448 said:

Tell me Nick how did you get the word '****' in? Tried entering name of a leading Australian IT retailer and would not accept such a 'crude' nickname for Richard Smith. A mods only perk?

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So if someone named 0ick wanted to register with that moniker....

WOW!

One of the keys to successful Yorkshire pudding is to have the pan really hot in the oven before you add the egg mixture. If you start with a cold pan, you get what is essentially an unscrambled scrambled egg. Gelatinous and horrible. But with a hot pan, it's lovely.

LMAO.. I feel forced to share this.. Enjoy..

D*ck Maintenance - Banned Commercial! - YouTube

Exodist said:

LMAO.. I feel forced to share this.. Enjoy..

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Not sure if anyone noticed. But at the 55 second mark of the video...there's an SUV parked in the driveway with New Jersey license plates.

I thought the video was pretty good until I saw that. Then I thought it was lame (some New Jersey folks making what looks like a foreign commercial from New Zealland/Australia).

- Nick

MacInWin said:

One of the keys to successful Yorkshire pudding is to have the pan really hot in the oven before you add the egg mixture. If you start with a cold pan, you get what is essentially an unscrambled scrambled egg. Gelatinous and horrible. But with a hot pan, it's lovely.

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Thanks for the tip!

Sounds like a pre-heat in the oven first for the pan. When you say "really hot" how hot are you talking (guestimate in °F)?

- Nick

pigoo3 said:

Not sure if anyone noticed. But at the 55 second mark of the video...there's an SUV parked in the driveway with New Jersey license plates. ........

- Nick

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Dang them Jersey Shore people!!

I never noticed that, will have to watch again.. Good catch..

Nick, according to She Who Must Be Obeyed, the oven should be 425F. Put the pan in with the butter in it to melt. She uses a Pyrex glass pan but a ceramic or even metal one should do. Leave it in until the butter is melted and bubbly, but not brown. Then add the batter and return it to the oven for about 25 minutes or until it's puffed up on the sides and brown there. The center will stay yellow, as in the picture at Wikipedia.