03 Mar 2018, 9:05 am
Temeraire wrote:
Ultradeepfield wrote:
Temeraire wrote:
Anyway, it is not really viable so I am not going to worry too much.
I am going to ponder what to put in my leek and potato soup apart from the obvious.
The lentils and barley are bubbling away.
I am going to ponder what to put in my leek and potato soup apart from the obvious.
The lentils and barley are bubbling away.
Bacon. I usually have a pack of ‘cooking’ bacon as it’s called lurking in the fridge or freezer. Although the name always puzzles me because what other types of bacon are there - ornamental?
Oh, I do have some ham. Yes, I think ham and chicken for tomorrows left overs will be nice.
I also buy cooking bacon but only because it is a fraction of the price and I can use the larger piece for a gammon meal.
Perhaps there is the cured type which Italians eat a lot of that doesn't need cooking, similar to smoked salmon which doesn't need cooking.
But normal back bacon and streaky still needs cooking unless I’ve been doing it wrong
Is it the big chunky bacon collar joint you buy or the off cut packs? Can’t seem to find bacon collar any more, cheaper than a gammon joint and used to go in the slower cooker with cider
03 Mar 2018, 9:14 am
My milk is on the turn - bugger! 
I can't get to a shop so it looks like tangy tea 
till the snow melts
03 Mar 2018, 9:16 am
Ultradeepfield wrote:
Temeraire wrote:
Ultradeepfield wrote:
Temeraire wrote:
Anyway, it is not really viable so I am not going to worry too much.
I am going to ponder what to put in my leek and potato soup apart from the obvious.
The lentils and barley are bubbling away.
I am going to ponder what to put in my leek and potato soup apart from the obvious.
The lentils and barley are bubbling away.
Bacon. I usually have a pack of ‘cooking’ bacon as it’s called lurking in the fridge or freezer. Although the name always puzzles me because what other types of bacon are there - ornamental?
Oh, I do have some ham. Yes, I think ham and chicken for tomorrows left overs will be nice.
I also buy cooking bacon but only because it is a fraction of the price and I can use the larger piece for a gammon meal.
Perhaps there is the cured type which Italians eat a lot of that doesn't need cooking, similar to smoked salmon which doesn't need cooking.
But normal back bacon and streaky still needs cooking unless I’ve been doing it wrong
Is it the big chunky bacon collar joint you buy or the off cut packs? Can’t seem to find bacon collar any more, cheaper than a gammon joint and used to go in the slower cooker with cider
I used to get the off-cuts but I can't seem to get those via online shopping with ASDA. I am going for a cheap gammon joint and will slice it up myself.
I used to love boiling bacon on the bone. The leftovers made a fantastic soup.
It seems I have to go to different shops to get what I want.
03 Mar 2018, 9:24 am
03 Mar 2018, 9:27 am
All this talk about gammons and such is Greek to me
An excuse to do more research.
03 Mar 2018, 9:44 am
kraftiekortie wrote:
Why aren’t Maryland cookies called biscuits in the UK? They look like chocolate chip cookies to me.
What would Brits call Oreo cookies?
Why don’t they call computer cookies biscuits?
What would Brits call Oreo cookies?
Why don’t they call computer cookies biscuits?
They are all refereed to as biscuits but on the packaging a lot of biscuits use the word cookie. This has changed over the last twenty years, I didn't know what a cookie was as a child. Giving things American names is used a lot in food promotion all over the world as a way of implying something is a larger and more generous portion. American food companies spend a lot of money promoting the idea that Americans eat huge portions and while logically we know the difference is almost none existent, subconsciously we think if it will feed you lot it would feed us plus a couple of elephants.
I refuse to buy any that use the word cookie instead of biscuit (because it's inacurate and there's nothing wrong with the word biscuit)
I am happy to be called a Brit, and have no idea how it can be offensive to anyone unless they're not one. It comes with a lot of history because it stands for British, which I don't think has a proper definition, so it means slightly different things to different people at different times.
As for the ridiculous discussion about when to put the milk in, you're all barbarians, leave it out, and drink it black.
03 Mar 2018, 9:45 am
kraftiekortie wrote:
All this talk about gammons and such is Greek to me
An excuse to do more research.
An excuse to do more research.
Don't research us too much, kraftie, you're still at the point where you like us
03 Mar 2018, 9:47 am
03 Mar 2018, 9:54 am
Quote:
What would Brits call Oreo cookies?
Very ugly custard creams.
Last edited by fluffysaurus on 03 Mar 2018, 9:55 am, edited 1 time in total.
03 Mar 2018, 9:54 am
03 Mar 2018, 9:55 am
03 Mar 2018, 9:57 am
fluffysaurus wrote:
Quote:
What would Brits call Oreo cookies?
A very ugly custard cream.
Oh dear, that is a weird looking custard cream - I thought it was a foxes golden crunch or similar.
What will they come up with next good heavens.
03 Mar 2018, 9:58 am
03 Mar 2018, 10:03 am
03 Mar 2018, 10:06 am
You guys are hard line traditionalists when it comes to custard creams, I just used that picture to show krafti.
But look what else I came across.
03 Mar 2018, 10:07 am
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