A kwik course in talkin'...

[The Midge]

Oh, and why do we call food "grub"?

 

[ukok]

because sometimes it's really slimy ?

how are you Midge, haven't seen you around lately ?

 

[The Midge]

Unpostable stuff happens...
Children, job that kind of thing. I have had a sunny weekend in the lakes though. And my ISP keeps dropping the pages.

Hope you are keeping well.

 

[ukok]

i know what you mean about problems with ISP's, oh boy have i had a time of it today! - and everytime i come here i can't get on to the pages i want to without trying time and again ARGH! - but nevermind eh?, lets not sweat the small stuff, glad you had a sunny weekend by the lakes!

 

[ej]

You two want to join the party next door?

 

[ukok]

emmajane,

how kind of you to ask, be around in a mo ( that's a brit slang word for minute)

 

[Unimatrix]

Edit

 

[Unimatrix]

Edit

 

[Caedmon]

brasicas

suet

rarebit

Please define these... Thanks!

 

[Caedmon]

emmajane,

how kind of you to ask, be around in a mo ( that's a brit slang word for minute)

I always thought that "mo" was short for "moment," as in, "Be with you in a moment."

 

[Karl - Liberal Backslider]

Please define these... Thanks!

Brassicas - generic name for anything in the cabbage family - cauliflowers, broccoli etc.

Suet - shredded animal fat. Used for making dumplings and steak and kidney pudding crust.

Rarebit - a mixture of cheese, beer and mustard (and probably other things) on toast. More fully, Welsh Rarebit.

 

[The Midge]

Please define these... Thanks!

Brassicas ?spl? Cabbage, brussel sprouts, that kind of thing.

Suet- fat from cows stomachs, but like most traditional English fayre it does not pay to think about what goes into it too much.

Rarebit
Cheese on toast. Sorry I can't do better that that.

The recipe goes something like this:

Slice bread. Grill on one side untill golden brown. Turn over and top with cheese. A mature Cheddar preferably. Grill until golden brown.

You may wish to sprinkle with Worcester sauce before grilling the cheesey side.

 

[Karl - Liberal Backslider]

Midge - As I explained earlier, Rarebit is much more than cheese on toast. What you describe bears the same resemblance to Welsh Rarebit as a hamburger with relish does to a Steak Diane sandwhich.

A recipe for true Rarebit can be found here - http://www.cuisinedumonde.com/rarebit.html

 

[Jet Black]

black pudding is right up there. clotted blood and miscellaneous things made into a black sausage type thing. fry in lard and eat with breakfast.

 

[Wypadek]

okay guys, your food sounds like half of it would make me hurl! no offense!

 

[Unimatrix]

Edit

 

[Wypadek]

 

[ej]

It wouldn't make you hurl, but it might possibly make you lardy...

Anyone here tried the traditional deep-fried edinburgh take-outs?

Deep fried haggis and chips
Deep fried pizza and chips
Deep fried black / white pudding and chips

These all come smothered in watered-down brown sauce which makes the chips soggy.

Follow those with a deep-fried chocolate bar (nicer than they sound - the batter goes all crispy and chocolatey, and the inside is totally melted. Mars or Snickers are the best.) Only problem with these is that they taste of fish by the end of the day, mmmm!

 

[Jet Black]

snickers? Bah, Bring back marathons!!!

 

[ukok]

Yes, Caedmon, you are right really - i must remember not to post late in the evening, i think one thing and type another!