Sharpe's Fox Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 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?
Strokes Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 1 minute ago, Buce said: Maybe it's different with veggy sausage. Fvck sake man please leave.
Strokes Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 5 minutes ago, Buce said: This baby, too: I swear The Bash Street Kids used to eat that every week.
Buce Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 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
Webbo Posted 31 March 2017 Posted 31 March 2017 1 minute ago, Buce said: I grew up on it, swimming in baked beans. Baked beans and mashed potato? You disappoint me Buce.
Strokes Posted 31 March 2017 Posted 31 March 2017 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?
Sharpe's Fox Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 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 Posted 31 March 2017 Posted 31 March 2017 1 minute ago, Tuna said: Fish and Chips...but only if it's swimming in Pea Wet
Strokes Posted 31 March 2017 Posted 31 March 2017 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.
TiffToff88 Posted 11 April 2019 Author Posted 11 April 2019 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 Posted 11 April 2019 Posted 11 April 2019 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 Posted 11 April 2019 Posted 11 April 2019 Was this tournament the start of the great pea wet scandal?
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