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Food and drink thread


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#121 bigred

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Posted 30 July 2010 - 06:23 PM

QUOTE (Futtocks @ Jul 30 2010, 05:04 PM) <{POST_SNAPBACK}>


That doesn't surprise me in the slightest!
In fact it's a mystery as to why it's taken so long, and will sit proudly amongst the endless aisles of convenience ###### that Walmart likes to foist onto an ever grateful (and fast expanding ) US populace!


#122 hindle xiii

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Posted 04 August 2010 - 05:57 PM

Either steak tartare or frogs legs for August, most likely frogs legs while I try and keep to my red meat free eating.

If you use "should of", "would of" or "could of", you are a moron.

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#123 terrywebbisgod

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Posted 04 August 2010 - 06:54 PM

QUOTE (hindle xiii @ Aug 4 2010, 06:57 PM) <{POST_SNAPBACK}>
Either steak tartare or frogs legs for August, most likely frogs legs while I try and keep to my red meat free eating.

Very over rated.
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#124 hindle xiii

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Posted 04 August 2010 - 07:22 PM

QUOTE (terrywebbisgod @ Aug 4 2010, 07:54 PM) <{POST_SNAPBACK}>
Very over rated.

Cheers, might still give them a go anyway, just to say I have.

Any recommendations?

If you use "should of", "would of" or "could of", you are a moron.

On Odsal Top baht 'at.

 


#125 Futtocks

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Posted 05 August 2010 - 08:28 AM

QUOTE (hindle xiii @ Aug 4 2010, 08:22 PM) <{POST_SNAPBACK}>
Cheers, might still give them a go anyway, just to say I have.

Any recommendations?


Cook 'em like chicken legs, making sure they don't dry out. The flavour's nothing particularly special, but you will be able to say you've tried them.

Edited by Futtocks, 05 August 2010 - 08:29 AM.

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#126 CrushersForever

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Posted 05 August 2010 - 05:03 PM

QUOTE (hindle xiii @ Feb 21 2010, 08:24 PM) <{POST_SNAPBACK}>
[*]tripe

Andouillette - a French tripe sausage - is well worth trying.

#127 ckn

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Posted 12 August 2010 - 12:17 PM

Top 10 northern bakers

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#128 amh

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Posted 12 August 2010 - 12:41 PM

QUOTE (ckn @ Aug 12 2010, 01:17 PM) <{POST_SNAPBACK}>


What...no Waterfields - they win awards sleep.gif

Bolton market...hmm yes maybe, the cake they mention in the article is I think Singing Lily, which I made as a baby onwards with my grandma...Leigh has a few left Parkers, Sargents, Coans..all do their own stuff and it's good and great value

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#129 Trojan

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Posted 12 August 2010 - 06:51 PM

Fullertons on Queen Street in Morley, as recommended by TV chef Brian Turner.
Brilliant Yorkshire curd tarts. Great breadcakes, great bread, fantastic home made potted meat, a real old fashioned bakers. Ususally a queue.

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#130 timtum

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Posted 12 August 2010 - 07:08 PM

Left over sausages - a mix of cumberland and pork and leek. Very nice indeed cool.gif
In the South of France and fancy a banger?
www.mistersaucisse.fr
"Fine sausages for the discerning customer"

#131 bendyas

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Posted 12 August 2010 - 07:15 PM

QUOTE (timtum @ Aug 12 2010, 08:08 PM) <{POST_SNAPBACK}>
Left over sausages - a mix of cumberland and pork and leek. Very nice indeed cool.gif


Left over chilli (mince and beans) made into a lasagne. Add some rocket and stuff.

Very nice indeed.



#132 Shadow

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Posted 12 August 2010 - 07:24 PM

Halal meat, available in all good butchers in Harrow.
It's delicious biggrin.gif
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#133 Methven Hornet

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Posted 12 August 2010 - 07:32 PM

QUOTE (Shadow @ Aug 12 2010, 08:24 PM) <{POST_SNAPBACK}>
Halal meat, available in all good butchers in Harrow.
It's delicious biggrin.gif

Pork?
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#134 Millman

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Posted 12 August 2010 - 08:09 PM

QUOTE (timtum @ Aug 12 2010, 08:08 PM) <{POST_SNAPBACK}>
Left over sausages - a mix of cumberland and pork and leek. Very nice indeed cool.gif

Real men don't have left overs; they finish up.

Man up and eat your snap.

#135 timtum

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Posted 12 August 2010 - 08:18 PM

QUOTE (Millman @ Aug 12 2010, 09:09 PM) <{POST_SNAPBACK}>
Real men don't have left overs; they finish up.

Man up and eat your snap.


In my defence, I have mixed, linked and packed 30 lbs of sausage today with a little hand machine, and made a delicious set of sausage patties for my tea out of the dribbly bits of left overs.

I fear the diet has gone west.
In the South of France and fancy a banger?
www.mistersaucisse.fr
"Fine sausages for the discerning customer"

#136 l'angelo mysterioso

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Posted 12 August 2010 - 08:21 PM

QUOTE (timtum @ Aug 12 2010, 09:18 PM) <{POST_SNAPBACK}>
In my defence, I have mixed, linked and packed 30 lbs of sausage today with a little hand machine, and made a delicious set of sausage patties for my tea out of the dribbly bits of left overs.

I fear the diet has gone west.

where did it all go wrong tim?
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#137 hindle xiii

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Posted 12 August 2010 - 08:22 PM

QUOTE (timtum @ Aug 12 2010, 09:18 PM) <{POST_SNAPBACK}>
In my defence, I have mixed, linked and packed 30 lbs of sausage today with a little hand machine, and made a delicious set of sausage patties for my tea out of the dribbly bits of left overs.

I fear the diet has gone west.

Many things aren't apparently manly enough for Millman, I think it's a cry for help! wink.gif biggrin.gif

If you use "should of", "would of" or "could of", you are a moron.

On Odsal Top baht 'at.

 


#138 Severus

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Posted 12 August 2010 - 08:29 PM

A bit of an odd one but I've been dabbling with an ice cream maker and am pleasantly surprised by the results. Making it is a piece of ###### and the results are almost as goods as the Hagen Daas/Ben and Jerrys you get from the shops (well it should be as I have been using the Ben and Jerry's recipe book).
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#139 hindle xiii

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Posted 12 August 2010 - 08:30 PM

QUOTE (Severus @ Aug 12 2010, 09:29 PM) <{POST_SNAPBACK}>
A bit of an odd one but I've been dabbling with an ice cream maker and am pleasantly surprised by the results. Making it is a piece of ###### and the results are almost as goods as the Hagen Daas/Ben and Jerrys you get from the shops (well it should be as I have been using the Ben and Jerry's recipe book).

Had a go at savoury ice-cream yet?

If you use "should of", "would of" or "could of", you are a moron.

On Odsal Top baht 'at.

 


#140 timtum

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Posted 12 August 2010 - 08:49 PM

QUOTE (l'angelo mysterioso @ Aug 12 2010, 09:21 PM) <{POST_SNAPBACK}>
where did it all go wrong tim?



I've just had a lovely text message from my lass telling me how proud she is of me for living my dream. I'm a lucky fella.
In the South of France and fancy a banger?
www.mistersaucisse.fr
"Fine sausages for the discerning customer"




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