What Culinary Delight did you have for your tea tonight?

I've heard of slipping someone a length but 40 is just plain greedy Cru.

Perfectspecimen wrote:I've heard of slipping someone a length but 40 is just plain greedy Cru.

Whatever "lengths" she decides on, it's all good for losing a few pounds!

I'll settle for 9 inches

See Innit, he specialises in fantasy.

You mean he does'nt REALLY go swimming?

Cruella de Vil wrote:I'll settle for 9 inches

Perfectspecimen wrote:See Innit, he specialises in fantasy.

Cruella de Vil wrote:You mean he does'nt REALLY go swimming?

He did, but he tried to do a belly flop and ended up pole vaulting over the geraniums!

He changes sometimes........

Gosh, I missed that

40 LENGTHS, Just gone 3 above Mince on Red Tube.

Nice bit of sirloin steak, Cooked perfect, 8/10

a steak bridie from stephen's the bakers 10/10!

Spag Bol it will be.

Chicken Kiev, chips and beans. 8/10

Mischief Maker wrote:a steak bridie from stephen's the bakers 10/10!

Whats a bridie ? - Pie

Mcqueen wrote:

Mischief Maker wrote:a steak bridie from stephen's the bakers 10/10!

Whats a bridie ? - Pie

A bridie is a savoury pie similar to a pasty, but is softer and made without potato, making it much lighter in texture. The filling is made of minced steak, butter, and beef suet seasoned with salt and pepper, and sometimes with an addition of minced onions. The filling is placed on rolled-out pastry dough which is then folded into a semi-circular or triangular shape and the edges crimped before it is baked in the oven.

Bakers in Forfar traditionally use shortcrust pastry, but flaky pastry is more commonly used in the rest of Scotland.

A Forfar Bridie is a horseshoe-shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. The Famous Forfar Bridie originated in the early part of the 19th century. One story of their origin is that they were made for wedding meals (the Brides' meal), hence the horseshoe shape (for luck). Another story is that they were made by Margaret Bridie from Glamis, who sold them at the Buttermarket in Forfar. James McLaren and Son have been making Forfar Bridies since 1893 and the present owner, Mrs Karen Murray, is the great, great granddaughter of the firm's founder James McLaren and the 5th generation of the family to run the business. In some establishments the contents of the bridie can be indicated by the number of holes in the top, one hole signifying that no onions are in the ingredients, and two holes indicating onions have been used. The classic description, often quoted by Alan Reid the local historian, was given by Jeems Stark, a one-time local character and frequenter of bakehouses. According ti James, a bridie was "juist a brodie - a big roons slap o' dough wi' the tap hauf spread wi' steak cut sma' an' chappit ingins." "Syne the boddom hauf's luftit an' laid ower the tap an' scolpit ee aidge." "Nick oot twa holes ee tap fauld an' there y'are - a brode pie - a brodie - a bridie."

didn't realise it derived from brodie - no wonder i like them so much - it's in my blood :)

I knew that Piggin starvin now , Thank you for the information, I feel educated,

Small Portion of Chic Ken breast and some mash..........ate most of it....wait and see.

Chic Ken Pasta, 6/10,

T-bone, fresh veg & a little mash 9/10

Just made some pasta, just a little millinaise type, very good.

Get some real ale down yer neck and clear yourself out once and for all Kev, or that cheap Orange juice, same effect.

Real food tonight, it has been a week today since I had my last dinner. Back to work today and knacked but looking forward to full nosh.

Sounds like you're on the mend Kev!

The Lone Ranger wrote:Sounds like you're on the mend Kev!

Sorted now Cam, just the strength bit now and then I can have a few beers at the weekend, goodie.