wish you had not said anything about pickled eggs liz........may have to have one now after the pub...and my mates think im a animal when i do
.......they think im some strange northener
.......they think im some strange northenerWould a kind ENGLISH player explain THIS PRODUCT to me?
- Thread starter Tyger
- Start date
Flash i did so mention bread and butter pudding not do able on site at the mo but I have been cohursed into cooking it at partys before. 3am and there's me wobbling nicley stiring custard.
so you want a fry up liz?
well see what I can do won't be the first won't be the last one I either
Sparklie baker of fine cookies and all sorts of other yummy stuff
so you want a fry up liz?
well see what I can do won't be the first won't be the last one I either
Sparklie baker of fine cookies and all sorts of other yummy stuff
jellied eels ..have got to be the roughest food going..i tried them 2 yrs ago my m8 got some...i had one....they taste like mud
Nah, you mentioned Bread pudding Sparklie, I mentioned Bread and butter pudding.
two complely different things.
A-Hem.
Anyways, I take your bread pudding, and raise you Deep Fried Chip Shop Mars Bars!
two complely different things.
A-Hem.
Anyways, I take your bread pudding, and raise you Deep Fried Chip Shop Mars Bars!
I was born, raised & still live in South London & have never, ever been able to even look at jellied eels. They look disgusting & smell even worse - I'm not intending to see if they taste the same. Then again things like cockles & mussels are vile as well, and have the consistency of soggy rubber so they are off the menu for me.
Sparklie - wasn't begging for brekky just joking. I'm pretty sure a few of the guys coming would jump at the chance but food + paintball doesn't mix for me
Sparklie - wasn't begging for brekky just joking. I'm pretty sure a few of the guys coming would jump at the chance but food + paintball doesn't mix for me
Deep Fried Chip Shop Mars Bar, usually done in the same fat as the fish and/or chips have been cooked in, is specifically a SCOTTISH delicacy (thank goodness), mainly from the Glasgow area. I think even the most hardened English back player would have problems with those in their diet - yes, even Ledz!Originally posted by Flash-Bugout
Anyways, I take your bread pudding, and raise you Deep Fried Chip Shop Mars Bars!
But my local chippy used to do em (pre uni - when I lived with parents, but then again, Bishop Auckland almost is Scotland, right?)Originally posted by Liz
is specifically a SCOTTISH delicacy (thank goodness), mainly from the Glasgow area. I think even the most hardened English back player would have problems with those in their diet - yes, even Ledz!
AND I've seen em in my other halfs village too. And that's in Bristol!
I like em, and I'm a tape player! Although people do complain that it makes the fish/sausages etc taste funny.
OK to sum things up with some clarity.....
This is how to make Toad in the hole...
How to make spotted dick...
Ok so u know, suet is i think Krisko or whatever u call it, Basically shredded cow fat
Other delights include bread and butter pudding....
Just a little note on British cookery,
It has "History", something our overseas counterparts forget. Dates back to times before open trade and good fridges! Food was designed to be cheap, long lasting and above all else stodgy, to put and keep a good layer of fat on ya bones to get you through our uk weather. Since then it has evolved and reached its own height in the culinary world. Even didhes like spotted dick and toad in the hole can be served in top class reastaurants. The food is VERY tasty and if done correctly may possibly not give you heart faliure within a week.
Also note that the UK boasts one of the largest range of foreign cookery from french, indian (possibly the uks fave) to even some more obscure stuff. Most UK chefs are classically french trained in catering and can do more than "flip a burger"
so back off uk food, Its bloody smashing.
Long live custard.
Hey tyger mail me your address and ill send ya some top food, but i WILL leave marmite outa it
This is how to make Toad in the hole...
How to make spotted dick...
Ok so u know, suet is i think Krisko or whatever u call it, Basically shredded cow fat
Other delights include bread and butter pudding....
Just a little note on British cookery,
It has "History", something our overseas counterparts forget. Dates back to times before open trade and good fridges! Food was designed to be cheap, long lasting and above all else stodgy, to put and keep a good layer of fat on ya bones to get you through our uk weather. Since then it has evolved and reached its own height in the culinary world. Even didhes like spotted dick and toad in the hole can be served in top class reastaurants. The food is VERY tasty and if done correctly may possibly not give you heart faliure within a week.
Also note that the UK boasts one of the largest range of foreign cookery from french, indian (possibly the uks fave) to even some more obscure stuff. Most UK chefs are classically french trained in catering and can do more than "flip a burger"
so back off uk food, Its bloody smashing.
Long live custard.
Hey tyger mail me your address and ill send ya some top food, but i WILL leave marmite outa it