Brit stuff...

[mrmgp]

toad in the hole...

http://aftnn.org/stuff/journal_src/toad.jpg

sausages, fried crispy, then cooked in a batter. served with gravy & veg.
sounds odd, tastes great.

Mmmmmmm... That looks tasty, but I think I'll have the fish and chips. Sausage tends to play hell with my gallbladder lately.

 

[dolf]

Oooh say Reg, you got any Bread & Butter pudding pics there?

http://i.ivillage.com/HH/022805/irish_desserts/HH_BreadPudding_366.jpg

started as a way of using up stale bread.
you butter the bread, lay it in a tin with raisins, cover it with a custard mixture, sprinkle with sugar and bake till crisp.
it's yummy!

 

[jimmyfloyd]

http://news.bbc.co.uk/olmedia/460000/images/_460001_bru300.jpg

 

[Fata Morgana]

http://i.ivillage.com/HH/022805/irish_desserts/HH_BreadPudding_366.jpg

started as a way of using up stale bread.
you butter the bread, lay it in a tin with raisins, cover it with a custard mixture, sprinkle with sugar and bake till crisp.
it's yummy!

Awww cheers Reg - that's beautiful. Me mum makes lovely Bread & Butter pud, she uses teacakes though. Gary Rhodes makes a lemon one that's gorgeous.

Feckin starving I am now.

 

[JammieDodger]

That I've got. We just call the chips French Fries. Still trying to make out Toad in the Hole and Bubbles and Squeaks.

Ahh, no no, french fries or fries are actually slightly different, thinner, more oily.. personally I find them to be much tastier but thats because they taste less of potatoe.

Plus I've probably had doner and chips more often than fish, not a seafood person I'm afraid.. apart from mussels, they're the best.

I always grin when I think about that time when Peter Mandelson supposedly pointed at the mushy peas in a chip shop and asked for 'some of that guacamole'.

Ahaha, thats the best thing ever, thats why the conservatives are pure class, I know this is no political thread but I'd just like to say whilst I don't agree politically with them they've got the best personalities.. Boris Johnson, Michael Howard.. and.. probably repeated this joke far too many times on here but.. whats grey and smells of curry? ................. ..............John Major's cock!

JD is yet to try haggis I really want to too, not that vegie haggis they sell in tescos.. proper haggis ack! Spit! Phlegm! And other such patriotic Scottish words.

 

[jif_p]

http://www.broughtonales.co.uk/wpi/douglas.gif

 

[dolf]

irn bru!

LOL..."made in scotland, from girrrrrders"

yup...odd tasting soda....

 

[jimmy__saint]

mon the irn bru!!!!!

and seriously, where is ma wee picture gone?

 

[hobbit.]

http://www.infomotions.com/gallery/bath/Images/DSCN3907.jpg

That fish has got the skin on beneath the batter! (would t be un pc to suggest 'death to the infidel Harry Ramsden' ? )

 

[JammieDodger]

http://www.marions-kochbuch.de/rezept/1226.jpg

Yorkshire pudding and a nice cut of beef.

http://www.golevelup.com/food_recipe/images/british_ingredients_black_pudding_image1.jpg

Black pudding.

Piss off chirac, our food rules!

 

[Fata Morgana]

Black pudding.

Piss off chirac, our food rules!

Black pudding Dodge? Feckin evil. 'Tis dried blood for fuck's sake!

 

[hydrex]

Black pudding Dodge? Feckin evil. 'Tis dried blood for fuck's sake!

I keep telling you to drop that fecker.

 

[JammieDodger]

Black pudding Dodge? Feckin evil. 'Tis dried blood for fuck's sake!

Well it wouldn't really work if it wasn't dried, now would it? You daft fecker!

 

[BlueEyesInLevis]

MMMMM - haggis.

http://john.pettigrew.org.uk/blog/images/Haggis.jpg

Haggis (from Brad and/or Dri, bradb@netcom.com)
1 sheep's paunch
heart, lung and liver of sheep
salt
white pepper
hot red pepper (cayenne preferred)
1 pound beef suet
1/8 tsp. nutmeg (or less to taste)
2 onions, chopped
6 oz. oatmeal, toasted
3/4 pint beef stock
Clean the paunch thoroughly and then turn it inside out.
Boil the lung, liver and heart until tender. While you are doing this, put the windpipe over the edge of the pot, draining into another receptacle. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock and then stuff into the paunch.

NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra room. Sew the paunch up and then prick it with a needle. Boil in water for 3 hours.

To reheat, wrap in foil and bake in the over for around 2 hours; since it paunch could break, this will save the filling!

UMMMMMMMMMMMMMMMM!

 

[hobbit.]

http://www.marions-kochbuch.de/rezept/1226.jpg

Yorkshire pudding and a nice cut of beef.

http://www.golevelup.com/food_recipe/images/british_ingredients_black_pudding_image1.jpg

Black pudding.

Piss off chirac, our food rules!

middle class elietist bastard! whats with the nouvelle cuisene leaf type thng?

 

[BlueEyesInLevis]

middle class elietist bastard! whats with the nouvelle cuisene leaf type thng?

Somebody shoot the fuckin' Frog!

 

[huskie]

Haggis (from Brad and/or Dri, bradb@netcom.com)
1 sheep's paunch
heart, lung and liver of sheep
salt
white pepper
hot red pepper (cayenne preferred)
1 pound beef suet
1/8 tsp. nutmeg (or less to taste)
2 onions, chopped
6 oz. oatmeal, toasted
3/4 pint beef stock
Clean the paunch thoroughly and then turn it inside out.
Boil the lung, liver and heart until tender. While you are doing this, put the windpipe over the edge of the pot, draining into another receptacle. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock and then stuff into the paunch.

NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra room. Sew the paunch up and then prick it with a needle. Boil in water for 3 hours.

To reheat, wrap in foil and bake in the over for around 2 hours; since it paunch could break, this will save the filling!

UMMMMMMMMMMMMMMMM!

Oh GOD!!! *PUUUKE*!!!

 

[hobbit.]

Haggis (from Brad and/or Dri, bradb@netcom.com)
1 sheep's paunch
heart, lung and liver of sheep
salt
white pepper
hot red pepper (cayenne preferred)
1 pound beef suet
1/8 tsp. nutmeg (or less to taste)
2 onions, chopped
6 oz. oatmeal, toasted
3/4 pint beef stock
Clean the paunch thoroughly and then turn it inside out.
Boil the lung, liver and heart until tender. While you are doing this, put the windpipe over the edge of the pot, draining into another receptacle. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock and then stuff into the paunch.

NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra room. Sew the paunch up and then prick it with a needle. Boil in water for 3 hours.

To reheat, wrap in foil and bake in the over for around 2 hours; since it paunch could break, this will save the filling!

UMMMMMMMMMMMMMMMM!

you confuse this with food. in Scotland, where winter starts in May and goes on untill April the creation of this item is clased as entertaiment.

 

[hobbit.]

Somebody shoot the fuckin' Frog!

honest guys, im not french, im just bilingual.

 

[BlueEyesInLevis]

honest guys, im not french, im just bilingual.

I KNEW you were bi!

 

[Fata Morgana]

Well it wouldn't really work if it wasn't dried, now would it? You daft fecker!

Whether it's dried or not it's fucking blood you gobshite. With globs of fat in it.

Now in Ireland we have white pudding...food of the angels it is.

 

[hobbit.]

I KNEW you were bi!

indeed, i have to 'Bi' it...... its a halitosis thing.

 

[JammieDodger]

middle class elietist bastard! whats with the nouvelle cuisene leaf type thng?

Ahaha, it does remind me of a local chippy that charges twenty quid a plate or something.. typical middle-class "no, really, we're getting back to the good old fashioned stuff" type of fair, the same folks who would buy gas powered argers..

Haggis (from Brad and/or Dri, bradb@netcom.com)
1 sheep's paunch
heart, lung and liver of sheep
salt
white pepper
hot red pepper (cayenne preferred)
1 pound beef suet
1/8 tsp. nutmeg (or less to taste)
2 onions, chopped
6 oz. oatmeal, toasted
3/4 pint beef stock
Clean the paunch thoroughly and then turn it inside out.
Boil the lung, liver and heart until tender. While you are doing this, put the windpipe over the edge of the pot, draining into another receptacle. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock and then stuff into the paunch.

NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra room. Sew the paunch up and then prick it with a needle. Boil in water for 3 hours.

To reheat, wrap in foil and bake in the over for around 2 hours; since it paunch could break, this will save the filling!

UMMMMMMMMMMMMMMMM!

That doesn't sound delish to you? Its quite literally got everything you could want in a nice meatie dish!

 

[hobbit.]

does this thread get any wider?

 

[hydrex]

Whether it's dried or not it's fucking blood you gobshite. With globs of fat in it.

Now in Ireland we have white pudding...food of the angels it is.

and here I was thinking your pink pudding was food of angels.