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View Poll Results: Do you eat tode in the hole
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WFT?
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13 |
54.17% |
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Hell Yeh! all the time.
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10 |
41.67% |
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Only with carrot wine?
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0 |
0% |
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I'm a member of the TLA....Toad Liberation Army.
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1 |
4.17% |
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01-29-2007, 05:53 PM
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#11
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Feedback Score: 0 reviews
Join Date: Aug 2006
Location: New Jersey
Posts: 430
Liked 1 Times on 1 Posts
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I'm sorry; but when I think of British cooking, I can't help but think of "Two Fat Ladies" whipping pigeon hearts into submission as the base for sheep eye pudding. Of course I'm only kidding; but don't get me started on Scottish cooking...Haggis...yummmmm!
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01-29-2007, 05:59 PM
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#12
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Feedback Score: 0 reviews
Join Date: Aug 2005
Posts: 1,165
Liked 1 Times on 1 Posts
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Quote:
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Originally Posted by erbiumyag
I'm sorry; but when I think of British cooking, I can't help but think of "Two Fat Ladies" whipping pigeon hearts into submission as the base for sheep eye pudding. Of course I'm only kidding; but don't get me started on Scottish cooking...Haggis...yummmmm!
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The Scots also invented 'deep fried battered pizza'. A heart attack per slice....
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01-29-2007, 06:05 PM
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#13
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Feedback Score: 0 reviews
Join Date: Nov 2006
Location: Central PA
Posts: 5,199
Liked 4 Times on 4 Posts
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Quote:
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Originally Posted by erbiumyag
I'm sorry; but when I think of British cooking, I can't help but think of "Two Fat Ladies" whipping pigeon hearts into submission as the base for sheep eye pudding. Of course I'm only kidding; but don't get me started on Scottish cooking...Haggis...yummmmm!
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Lol. I used to enjoy watching their creations. They did have some good stuff, unfortunately their show title and cooking style were not unrelated  . Interestingly, the one lady died from cancer (smoking?) rather than from high cholesterol.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
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01-29-2007, 06:13 PM
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#14
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***DRAMATIZATION***
Feedback Score: 0 reviews
Join Date: Dec 2005
Location: Calgary
Posts: 3,274
Liked 4 Times on 4 Posts
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I love those!! Nobody in Canada has ever heard of them. I'm spreading the word though.
__________________
Once the wind has been broken, it cannot be fixed.
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01-29-2007, 06:23 PM
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#15
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Feedback Score: 0 reviews
Join Date: Dec 2005
Location: Glasgow, Scotland
Posts: 693
Liked 1 Times on 1 Posts
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Quote:
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Originally Posted by Caplan
The Scots also invented 'deep fried battered pizza'. A heart attack per slice....
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We used to eat them every lunch-time at high school, no joke. A half battered pizza and a can of irn-bru. Don't forget the 'deep fried mars bar'! 
No wonder life expectancy is lower than Africa in some parts of Glasgow. |
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01-29-2007, 06:23 PM
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#16
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For the love of beer!
Feedback Score: 0 reviews
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,850
Liked 42 Times on 36 Posts
Likes Given: 29
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Haggis....I'm still the only person I know who BBQs it with goats cheese or griddles it for breakfast with black pudding.
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Originally Posted by Cheesefood
Is there such thing as GOOD British food?
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There is in this house cheese.
This is with Bratwurst in Blonde Batter. Parsnips cooked in chicken stock and an Blonde onion gravy.
Served with a pint of Son of a Blonde Bastard Ale.
It's all about the taste.
Last edited by Orfy; 01-29-2007 at 06:29 PM.
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01-29-2007, 07:17 PM
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#17
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Feedback Score: 0 reviews
Join Date: Nov 2006
Location: Central PA
Posts: 5,199
Liked 4 Times on 4 Posts
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Quote:
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Originally Posted by orfy
Haggis....I'm still the only person I know who BBQs it with goats cheese or griddles it for breakfast with black pudding.
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Hehe, yeah I made Boudin Noir a few months back. Never had Haggis though.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
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01-29-2007, 07:45 PM
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#18
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Feedback Score: 0 reviews
Join Date: Aug 2005
Posts: 1,165
Liked 1 Times on 1 Posts
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Quote:
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Originally Posted by zoebisch01
Hehe, yeah I made Boudin Noir a few months back.
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Boudin Noir? A dirty French term for 'black pudding'!!!!! 
I don't eat meat anymore (for various reasons) but I can get a fantastic 'Veggie Boudin Noir' that tastes GREAT - just like the real thing. |
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01-29-2007, 11:34 PM
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#19
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Feedback Score: 0 reviews
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,616
Liked 108 Times on 103 Posts
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The toad in a hole I'm familiar with is a slightly sweet sausage in a flake pastry wrap.
The Americanized version is Pig in a Blanket, made with Oscar Meyer's hot dogs and Pop'n Fresh biscuit in a can.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk
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01-30-2007, 12:47 AM
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#20
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Feedback Score: 0 reviews
Join Date: Nov 2006
Location: Hobart, Tasmania
Posts: 2,158
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Quote:
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Originally Posted by erbiumyag
I'm sorry; but when I think of British cooking, I can't help but think of "Two Fat Ladies" whipping pigeon hearts into submission as the base for sheep eye pudding. Of course I'm only kidding; but don't get me started on Scottish cooking...Haggis...yummmmm!
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Haggis is too cultured for you lot. ...and just what would you Americans know about cooking anyho?
Seriously though, haggis is nice - mostly oats and spices. Just hearts, kidneys, liver. The stomach is used to wrap (normally just plastic these days) and it is NOT eaten. Deep fried with chips is the best way (oh and with whisky of course)
__________________
Primarys : empty.
Secondary : Mead (2 gallon trials)
Bottled : all drunk
Drinking : A Lot.
Next Up : Pumpkin Ale
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