Why do so many people like the Germany army?

Can I be a facist? Just to add some balance.

 

Anyone mentioned 'Welsh Cakes' yet?
I loved my Mum's homemade ones cooked on a flat iron thingy.

Now theres proper food isnt it.

lofty----born in the Rhonnda valley

 

Can I be a facist? Just to add some balance.

Yes, but only if you have a new recipe. And nothing flesh flavoured!

 

Now theres proper food isnt it.

lofty----born in the Rhonnda valley

Lofty mate
do you remember (spelling not correct methinks)

Chenkin

it was tea and bread and butter mixed together in a cup?
I had it as a child in South Wales

regards
Clive

 

facist?

Is that someone who showes a bias toward faces, as opposed to, say, arms or rear-ends?

 

good day anti fascist,re:yesterday.wy do so many like the german army.as an x service man,i like the old soldiers.saying.a good german is a dead german.how can you compare the germans or the russians.as fine fighting men.they were both blood thirsty to invade and rule by force.in my view.the russians havent changed today. the differance is there bosses where.omany tailord suits.there intentions politacaly have not changed.what other nation allows a president. to creat laws where he can virtuly vote himself back into power.?as for german intention.given half a chance they will be back,history is the proof of that stament.there is only one good army.and its britich.long may it reign.slow to start.unstopable when they get goieng.this is not a political statement.have a nice day.bernard85

 

Is that someone who showes a bias toward faces, as opposed to, say, arms or rear-ends?

Damn my spelling. I've always liked rear ends.

 

Well I have really enjoyed this thread, always need a laugh to brighten up my day.

So leading on from the eventual path that has been taken:

It now seems that all those books and documents I have painstakingly studied have been a waste of time. My Nanna's cousin died in the cold sea's on PQ15 because they used plain flour for their pastry. If only they had used self-raising he may have survived.

Leek's give the wife's stew the finishing touches, can't beat them. And my Nanna's welsh cakes, well I must add "they" were the best.

The indoctrinated comments of the first few posts seem a waste when we can end up all agreeing on the merits of the culinary world.

Nick

 

Mr Churchill and food:


My rule of life prescribed as an absolutely sacred rite smoking cigars and also the drinking of alcohol before, after and if need be during all meals and in the intervals between them.
Winston Churchill

 

They do them curly Clive but in my opinion that isn't a proper Cumberland .

W Lindsay & Sons | Butchers in Cockermouth
Aye, that's proper sausage, marra! As they say, perfect with bacon and eggs. And black pudding of course.

Living as I do in t'South, I find it impossible to get real Cumberland sausages: the best are of course hand-made and without preservatives, so should always be eaten on the day of purchase. Freezing ruins them IMHO - I've tried it!

:rant: I've no idea who dubbed those curly dog turds which restaurants serve as "Cumberland sausage" but he should be strapped - naked - to a pole fixed securely to the most exposed part of St Bees Head when there's a westerly storm blowing in and left to rot.

 

Damn my spelling. I've always liked rear ends.
I have nothing against the end of a fascist!

And Uraaaaah! for haggis and scrapple, I have a lump of the local variety of the latter at home

 

After the quiche -



Raspberry cranachan recipe - All recipes UK


On an unrelated matter - one of my schoolmasters said to me ' I am not going to argue with an idiot, you will take me down to your level and defeat me with experience!'

One of my teachers shouted at a classmate; If you had a brain, you'd be an idiot

 

Seeing that this thread has matured from the Germany Army to Leeks...I too enjoy them. Waitrose do a very good Chicken and Leek pie, it's also very nice to put a sliced-up one in wiv ya roast taters on a Sunday.
Someone mentioned Indian Curry, I had one last night, Chicken Pathia and Pilau rice. Superb !!

 

They look delicious.

I didn't realize it has a pastry shell and is baked. What's the filling?


Dave

No pastry or filling. Just plain flour, eggs and milk.
The trick to get Yorkshire puddings to rise is take them outside and beat them for a minute to get some air in

 

No pastry or filling. Just plain flour, eggs and milk.
The trick to get Yorkshire puddings to rise is take them outside and beat them for a minute to get some air in

I knew that sounder familiar! Delicious.

Popover - Wikipedia, the free encyclopedia

 

I knew that sounder familiar! Delicious.

Popover - Wikipedia, the free encyclopedia

Popovers! Like the sound of that I can have yorkshires morning noon and night now!

 

No pastry or filling. Just plain flour, eggs and milk.
The trick to get Yorkshire puddings to rise is take them outside and beat them for a minute to get some air in

I was just going to ask you this Lesley cheers
Mine always go flat it does my head in

Regards Michael.

 

I was just going to ask you this Lesley cheers
Mine always go flat it does my head in

Regards Michael.

I'm not joking, the air does the trick
Are you sure you are using plain flour not self-raising

 

Aye, that's proper sausage, marra! As they say, perfect with bacon and eggs. And black pudding of course.

Living as I do in t'South, I find it impossible to get real Cumberland sausages: the best are of course hand-made and without preservatives, so should always be eaten on the day of purchase. Freezing ruins them IMHO - I've tried it!

:rant: I've no idea who dubbed those curly dog turds which restaurants serve as "Cumberland sausage" but he should be strapped - naked - to a pole fixed securely to the most exposed part of St Bees Head when there's a westerly storm blowing in and left to rot.

Aye those reet marra who ever said a curly was a Cumberland hasn't had a Lindseys Cumberland absoloutely gorgeous with an egg and black puddin.

Regards Michael.

 

Never done it myself, but was told a bit of fizzy spring water in the batter makes them lighter, or if you want to be posh, Champagne!