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Discussion in 'Lifestyle, Health & Diet' started by BBC, Oct 10, 2006.
youll be telling me you dont understand the concept of cheese cake next.
LOL I would only be inclined to agree with you there as the A34 is a mighty fine rode for riding on Not because people want to get out of Stoke lol!!!!
At least they have a Burger King!!!!
Today tho myself I ate cheese and bean toasties and almost an entire bag full of aero bubbles - the peppermint flavoured
but now i want a bloody burger king!!! GRR!!
eh? cheesecake is an internationally recognised desert/word - "breadcake" on the other hand is a daft regional word for a bap.. i don't see what you're getting at
Have any of you ever tried a soda farl (bread to you, source: supermakets in stafford in the form of Rankins Irish bread range) cut through the middle(same way you would cut a bap) - toasted, buttered and bacon in the midle ( add hp to taste). You dunno what you are missing, it's what I grew up on.
P.S. don't suppose anyone has ever tried white pudding?
i'm from a northern irish family, and soda bread is a staple part of ulster fried breakfasts.. along with fried wheaten and potato bread - god, i'm salivating at the thought..
thank god i'm home for easter - i'm blatantly getting my mum to do a full fried breakfast every mother-lovin day
I love soda bread. What's white pudding?
My Irish friends who now reside in the Ford, used to make me soda bread. .mmmm.
We were talking about this a few months ago, and cos we were in a pub (shocking, i know) we didn't have the internet to ask, so we asked that AQA text thingy. The reply we got was that white pudding is made from ground pork butt, with seasoning and breadcrumbs. I've not tried it, but i'd like to. I'm quite partial to a bit of black pudding once in a while.
Pork butt as in the derrier of a pig?
white pudding is like black pudding, except instead of putting blood they use fresh minced liver and pearl barley to soak up the fat. It is from a piggy and tastes like a sausage mixed with stuffing mix , only better. Paul rankins irish bread range is actually made by the Ormeau (Ormo) Bakery on the Ormeau Road, in belfast which is a flashpoint for trouble over the marching season due to the road being populated by 60% Catholic and 38% Protestant.
Potato Bread is another must try for an irish breakfast or Ulster Fry, it consists of mashed spuds with flour, salt and I always put a wee bit of oil in and milk to keep it moist after cooking. Should be griddled but can be fried. Mix it all up, roll out on a floured surface, i use a pint glass as a cutter, coat with flour on both sides before griddle or frying, a couple of mins on a medium heat is all is needed and it compliments soda farls and proper scotch pancakes with your fry up. if you wanna know how to make the best scotch pancakes, ask me for my recipe, it is famous in my house.
the 2% is made up from foreign nationals, mainly visiting students to the nearby Queens University. in case you were wondering.
Well said Biggin. glad you were able to explain all of that. I am able to get my hands on white pudding, and am famous for my (almost) Ulster Fries. As ulster can as over here
craic - what is it
Also make a good olde fashioned irish soup
and real poorman's irish stew - as it was intended for
Today I will be mostly eating toast at 11.00 with my watch colleagues, then soup at 1.00 probably on my own, and will be starving by 7.30, after cycling home, because I have forgotten to bring anything for tea. I just love our new 11 hour days, a hearty congratulations to the wonderful managers at Staffs Fire and Rescue for fixing something that wasn't f%$#*&g broken in the first place, I hope they all choke on their Easter Eggs while spending the whole Bank Holiday with their families!
While on the subject ... Soup! Mrs Seed has had a wicked dose of tonsillitis, and has only been able to eat the above for a number of days! I've joined her in this feast!
Can't make my mind up about soup, is it good or bad, which is my favourite, Chilled Soup!
I've cogitated; a good soup, preferably homemade, is excellent fare, especially if accompanied by nice crusty bread. Poor soup is a culinary nightmare. Tinned tomatoe soup is only fit for pigs, and carrot and corriander should be consigned to the 90's foodie mistakes bin.
Chilled soup is a queer fish, not sure what to make of it, probably best left alone, though I did have a nice Gazpacho experience sitting on the balcony of a Spanish Parador, which capped the hilltop of a perfectly preserved medieval Spanish town. Yes, it went down nicely, as I gazed out across the plains which stretched all the way to Zaragoza. A patchwork of olives groves, and and stubble, punctuated by the granite and red earth of the region, a landscape scorched, just like myself, by the cruel August sun.
PS favourite soup: Stilton & Broccoli, eaten by me on Chritsmas Day, having been made the night before!
The latest taste sensation I discovered was only on Friday afternoon - roast parsnips with Sainsbury's barbecue sauce!!!! OMfG!!! It is amazing!
Ah parsnips....possibly king of the root veg. We had carrot, potato and parsnip mash last night, and it was top. Roasting is certainly the way forwards though.
Parsnips ... Ah! The King of Roots, and a fine English vegetable, (he said in a faintly zenophobic kinda way!)
Like mine smeared in a good mustard, and drizzled with honey prior to roasting ...
The parsnips you perverts! minds like sewers!
if you like mushrooms you gotta try this, get three big ones, take out the stalks and chop them up, chop a bit of fresh garlic,take the the skin off a sausage and add the meat to the garlic and chopped stalk, add a bit of chopped pepper and some grated cheese (Mature Cheddar), mix it all together and stuff the mushrooms and put in oven for about 10 mins. You could serve it as a starter but I like them with a beef dinner.