The Foxestalk World Cup of Food - FINAL

[Sharpe's Fox]

2 minutes ago, Buce said:

 

Good call.

 

And Ploughman's.

What even is a ploughmans though. A cob, some cheese, bit of ham some pickle and an apple. Put it on a board and its north of a tenner. Piss off. I have that in my pack up every other day.

[Buce]

Just now, Sharpe's Fox said:

What even is a ploughmans though. A cob, some cheese, bit of ham some pickle and an apple. Put it on a board and its north of a tenner. Piss off. I have that in my pack up every other day.

 

I bet the ploughman is well pissed off..

[Sharpe's Fox]

3 minutes ago, Wymeswold fox said:

And Toad In The Hole.

Every time we make it the sausages go all dry and get a condom skin. Grim. Anyone got any tips to make a good one?

[Buce]

2 minutes ago, Sharpe's Fox said:

Every time we make it the sausages go all dry and get a condom skin. Grim. Anyone got any tips to make a good one?

 

Do you cook the sossies first?

[Buce]

This baby, too:

 

 

[Strokes]

1 minute ago, Sharpe's Fox said:

Every time we make it the sausages go all dry and get a condom skin. Grim. Anyone got any tips to make a good one?

Cut the sausages in half, a pre roast for 15 minutes so the skin is firm and not porous. Make sure the batter covers close to the top

[Sharpe's Fox]

Just now, Buce said:

 

Do you cook the sossies first?

Obviously they ain't gonna cook with any colour on em in the time it takes for the Yorkshire pudding to cook.

[Sharpe's Fox]

1 minute ago, Strokes said:

Cut the sausages in half, a pre roast for 15 minutes so the skin is firm and not porous. Make sure the batter covers close to the top

Never thought of chopping them in half before...

[Buce]

Just now, Sharpe's Fox said:

Obviously they ain't gonna cook with any colour on em in the time it takes for the Yorkshire pudding to cook.

 

Dunno, then.

 

Maybe it's different with veggy sausage.

[Strokes]

Just now, Sharpe's Fox said:

Never thought of chopping them in half before...

I prefer it because it creates little pockets and it all fluffs up nice 

[Sharpe's Fox]

1 minute ago, Buce said:

Maybe it's different with veggy sausage.

Fvck sake man please leave.

[Strokes]

Oh and make sure there is a reasonable amount of oil in the base of the dish. Sausages are so lean these days they don't produce the fat needed. 

[Webbo]

5 minutes ago, Buce said:

This baby, too:

 

 

I swear The Bash Street Kids used to eat that every week.

[Buce]

Just now, Webbo said:

I swear The Bash Street Kids used to eat that every week.

 

I grew up on it, swimming in baked beans.

[Sharpe's Fox]

1 minute ago, Strokes said:

Oh and make sure there is a reasonable amount of oil in the base of the dish. Sausages are so lean these days they don't produce the fat needed. 

I don't have no bollocks Richmond sausage or the stuff made out soya beans @Buce gets off on. Good stuff from the butchers, mate

Edited 31 March 2017 by Sharpe's Fox

[Webbo]

1 minute ago, Buce said:

 

I grew up on it, swimming in baked beans.

Baked beans and mashed potato? You disappoint me Buce.

[Strokes]

Just now, Sharpe's Fox said:

I don't have no bollocks Richmond sausage or the stuff made out soya beans @Buce gets off on. From the butchers.

Yeah so do I but they are stripped of fat these days, they don't go bang anymore do they?

[Tuna]

Fish and Chips...but only if it's swimming in Pea Wet

[Sharpe's Fox]

Just now, Strokes said:

Yeah so do I but they are stripped of fat these days, they don't go bang anymore do they?

The bang is from the water in the hot oil, though...

[Buce]

Just now, Webbo said:

Baked beans and mashed potato? You disappoint me Buce.

 

What can I say?

 

My parents were very la-di-da...

[Sharpe's Fox]

1 minute ago, Tuna said:

Fish and Chips...but only if it's swimming in Pea Wet

 

[Strokes]

4 minutes ago, Sharpe's Fox said:

The bang is from the water in the hot oil, though...

You can't argue with scientists or I'll tell @The Doctor

https://www.google.co.uk/amp/www.telegraph.co.uk/news/2016/10/30/why-healthier-sausages-have-lead-to-bangers-losing-their-bang/amp/

it does actually mention the water content being a big part but also the lean meat.

Edited 31 March 2017 by Strokes

[TiffToff88]

A reference I made to this thread popped up on my Facebook memories this morning, almost exactly 2 years ago. Must be time for the European Championships... 

 

The World Cup of Food was (and probably still is to this day) my biggest contribution to Foxestalk (Which in itself is a sad indication of my lack of impact on this site)

 

And for the record, i'm still very annoyed with you all that Paella was voted off so early on in the competition!

[Trav Le Bleu]

1 hour ago, TiffToff88 said:

A reference I made to this thread popped up on my Facebook memories this morning, almost exactly 2 years ago. Must be time for the European Championships... 

 

The World Cup of Food was (and probably still is to this day) my biggest contribution to Foxestalk (Which in itself is a sad indication of my lack of impact on this site)

 

And for the record, i'm still very annoyed with you all that Paella was voted off so early on in the competition!

This thread pretty much predicted Brexit.

 

Take your filthy, stinking, delicious, foreign food and stuff it!

[StanSP]

Was this tournament the start of the great pea wet scandal?