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No not our Chocs.....Or is it??

http://www.metro.co.uk/news/857672-daug ... -chocolate

heh, guess british elderly folk tend to be psychotic

Chocolate filled with minced meat?.... That’s horrible!!!!

I hope you don’t like that Chocs……Or do you??

Looks more like BM to me and about just as nutty !

BIG no, she is BIG... the chocs....

desertdudeshj wrote:Looks more like BM to me and about just as nutty !

Munchkin! You've no idea what I look like but it's so nice to know I'm in your mind! Come here and give Aunty BM a big hug! LOL BM's little munchkin, I knew if I tried hard enough I could turn you round

Bethsmum wrote:

desertdudeshj wrote:Looks more like BM to me and about just as nutty !

Munchkin! You've no idea what I look like but it's so nice to know I'm in your mind! Come here and give Aunty BM a big hug! LOL BM's little munchkin, I knew if I tried hard enough I could turn you round

Tom Jones wrote:Chocolate filled with minced meat?.... That’s horrible!!!!
I hope you don’t like that Chocs……Or do you??

Mincemat is a spicy preserve comprising a mixture of dried fruit, apple, suet and candied fruit and spices steeped in rum or brandy. It has been part of British cookery for centuries and did originally contain meat, though now the only meat present is in the suet. It is the traditional filling for individual mince pies, served warm at Christmas, but can also be used to fill tarts, pastries or even pasta.

But you knew that, right?

http://www.bbc.co.uk/food/mincemeat

Why Dillon, your talents are endless! I was just watching James Martin yesterday, I believe he's from Leeds. Those northern men do like large portions don't they?

Now you can't expect our American friends to know about sweet mincemeat. They only do Apple pies in MacDonalds.

Bethsmum wrote:Why Dillon, your talents are endless! I was just watching James Martin yesterday, I believe he's from Leeds. Those northern men do like large portions don't they?

Now you can't expect our American friends to know about sweet mincemeat. They only do Apple pies in MacDonalds.

Ahhh, so little you know about Americans!!!!

Bethsmum wrote:

desertdudeshj wrote:Looks more like BM to me and about just as nutty !

Munchkin! You've no idea what I look like but it's so nice to know I'm in your mind! Come here and give Aunty BM a big hug! LOL BM's little munchkin, I knew if I tried hard enough I could turn you round

Well… at least you’re making progress, BM.

You've clearly been able to turn Sage around. He’s now cheering for you!! How about that!!!

Keep going!! One down, 3 to go!!




-- Sun Mar 13, 2011 5:06 pm --

Dillon wrote:

Tom Jones wrote:Chocolate filled with minced meat?.... That’s horrible!!!!
I hope you don’t like that Chocs……Or do you??

Mincemat is a spicy preserve comprising a mixture of dried fruit, apple, suet and candied fruit and spices steeped in rum or brandy. It has been part of British cookery for centuries and did originally contain meat, though now the only meat present is in the suet. It is the traditional filling for individual mince pies, served warm at Christmas, but can also be used to fill tarts, pastries or even pasta.

But you knew that, right?

http://www.bbc.co.uk/food/mincemeat

Thanks Dillon for the explanation.

I guess I’m one of those patriotic, dumb yanks who think all British food sucks!!

I never order it!



-- Sun Mar 13, 2011 5:09 pm --

Bethsmum wrote:Why Dillon, your talents are endless! I was just watching James Martin yesterday, I believe he's from Leeds. Those northern men do like large portions don't they?

Now you can't expect our American friends to know about sweet mincemeat. They only do Apple pies in MacDonalds.

On my first trip to London, ages ago when I was a very young lad, I remembered once ordering Yorkshire Pudding thinking it was a dessert! I was in for a big surprise!!.

No more English food for me after that!!!!

@Tom, yes! I'm making progress aren't I LOL. I fear I'll never turn Shafique though! By the way, where is my little racist friend lately? Probably popped over to the UK for some free NHS treatment

So you ordered Yorkshire Pudding as a dessert! Well when I was very young and we visited my grandparents, I can remember being served Yorkshire Pudding as a starter with gravy, or with roast beef or sometimes as a dessert with sugar and milk.
Another thing my grandmother used to dish up for Sunday tea was tongue sandwiches (to this day the thought of that makes my stomach turn) followed by tinned fruit and Carnation milk and she insisted we had a slice of bread and butter to dip into the milk. I don't think I have ever bought a tin of fruit in my life, oh I lie! I have, to put in sherry trifle.

I remember going to a Restaurant in Leeds, many moons ago, called "Get Stuffed", they had the most incredible Yorkshire Pudding with Gravy starter on the menu.

Tom Jones wrote:Thanks Dillon for the explanation.

I guess I’m one of those patriotic, dumb yanks who think all British food sucks!!

I never order it!



On my first trip to London, ages ago when I was a very young lad, I remembered once ordering Yorkshire Pudding thinking it was a dessert! I was in for a big surprise!!.

No more English food for me after that!!!!

Yorkshire Puddings, whether you bake one with onions under a dripping rack of roasting prime beef ribs for a savoury starter course, or blind bake an egg enriched variation and fill it with your favourite butter sautéed fruit, a sprinkling of cinnamon and a huge dollop of double cream or vanilla custard, they are such a humble and versatile dish, TJ, you just don’t know what you’re missing!

An ode to the Yorkshire Pudding;

Eh waiter, excuse me a minute
I'm not findin' fault, but dear me
'taties is lovely and beef is alreit
But what sort of pudding can this be?

It's what? Yorkshire Puddin'? Now cum cum cum cum
It's Yorkshire Puddin' ya say?
I'll grant yer it's some sort o' puddin', owd lad
But not THE Yorkshire Puddin', nay, nay.

Now reit Yorkshire Puddin's a poem in batter,
T'mek it's an art, not a trade
So just listen t' me and I'll tell t' thee
How t' first Yorkshire puddin' were made

A young angel wi day off from 'eaven,
Were flyin' abaht Ilkla Moor,
When t' angel, poor thing, got cramp in a wing
An' cum down at an owd women's door.

T' owd woman said "Eee - it's an angel.
By 'eck, I'm fair capped to see thee.
I've noan seen yan afore - but tha's welcome,
Come on in, an' I'll mash thi some tea."

T' angel said, "By gum, thank you kindly."
Though she only supped one mug o' tea,
She et two drippin' slices and one Sally Lunn.
Angel's eat very lightly yer see.

Then t'owd woman looked at clock sayin'
"Ey up, t'owd feller's back soon from t'mill.
You gerron wi' yer tea, but please excuse me,
As I'll atter mek puddin' fer Bill."

Then t' angel jumped up and said gie us it 'ere,
Flour, water, eggs, salt an' all,
An' I'll show thee 'ow we meks puddins,
Up in 'eaven for Saints Peter and Paul.

So t' angel took bowl and stuck a wing in,
Stirring it round, whispering "Hush"
An' she tenderly ticked at t'mixture,
Like an artist 'd paint wi a brush.

Then t'owd woman asked " 'ere wor is it then,
T'secret o' puddins made up above?"
"It's nowt i' flour or watta, said t'angel,
"Just mek sure that tha meks it wi' luv."

When it were done , she popped it i' t'oven,
"Gie it nobbut ten minutes", she said.
Then off t'angel flew, leavin' first Yorkshire Puddin',
That ivver were properly med.

An' that why it melts in yer mouth just like snow.
An' as light as a maiden's first kiss,
An' as soft as the fluff on t'breast of a puff,
Not ELEPHANT'S LEATHER like this!

Dillon wrote:

Tom Jones wrote:Thanks Dillon for the explanation.

I guess I’m one of those patriotic, dumb yanks who think all British food sucks!!

I never order it!



On my first trip to London, ages ago when I was a very young lad, I remembered once ordering Yorkshire Pudding thinking it was a dessert! I was in for a big surprise!!.

No more English food for me after that!!!!

Yorkshire Puddings, whether you bake one with onions under a dripping rack of roasting prime beef ribs for a savoury starter course, or blind bake an egg enriched variation and fill it with your favourite butter sautéed fruit, a sprinkling of cinnamon and a huge dollop of double cream or vanilla custard, they are such a humble and versatile dish, TJ, you just don’t know what you’re missing!

An ode to the Yorkshire Pudding;

Eh waiter, excuse me a minute
I'm not findin' fault, but dear me
'taties is lovely and beef is alreit
But what sort of pudding can this be?

It's what? Yorkshire Puddin'? Now cum cum cum cum
It's Yorkshire Puddin' ya say?
I'll grant yer it's some sort o' puddin', owd lad
But not THE Yorkshire Puddin', nay, nay.

Now reit Yorkshire Puddin's a poem in batter,
T'mek it's an art, not a trade
So just listen t' me and I'll tell t' thee
How t' first Yorkshire puddin' were made

A young angel wi day off from 'eaven,
Were flyin' abaht Ilkla Moor,
When t' angel, poor thing, got cramp in a wing
An' cum down at an owd women's door.

T' owd woman said "Eee - it's an angel.
By 'eck, I'm fair capped to see thee.
I've noan seen yan afore - but tha's welcome,
Come on in, an' I'll mash thi some tea."

T' angel said, "By gum, thank you kindly."
Though she only supped one mug o' tea,
She et two drippin' slices and one Sally Lunn.
Angel's eat very lightly yer see.

Then t'owd woman looked at clock sayin'
"Ey up, t'owd feller's back soon from t'mill.
You gerron wi' yer tea, but please excuse me,
As I'll atter mek puddin' fer Bill."

Then t' angel jumped up and said gie us it 'ere,
Flour, water, eggs, salt an' all,
An' I'll show thee 'ow we meks puddins,
Up in 'eaven for Saints Peter and Paul.

So t' angel took bowl and stuck a wing in,
Stirring it round, whispering "Hush"
An' she tenderly ticked at t'mixture,
Like an artist 'd paint wi a brush.

Then t'owd woman asked " 'ere wor is it then,
T'secret o' puddins made up above?"
"It's nowt i' flour or watta, said t'angel,
"Just mek sure that tha meks it wi' luv."

When it were done , she popped it i' t'oven,
"Gie it nobbut ten minutes", she said.
Then off t'angel flew, leavin' first Yorkshire Puddin',
That ivver were properly med.

An' that why it melts in yer mouth just like snow.
An' as light as a maiden's first kiss,
An' as soft as the fluff on t'breast of a puff,
Not ELEPHANT'S LEATHER like this!

Dillon… you must work in PR…! Don't you??

You got me to think about giving Yorkshire Puddings another chance, esp. some of those varieties you described!

However, I had a hard time understanding everything in that poem…

It must be written in Yorkshire lingo!! Isn't it??

That reminds me.... I once had a guy from York, Yorkshire working in my department. Sometimes, I would have to ask him to write down what he just said!!!!

Cheers!!!!

Tom Jones wrote:Dillon… you must work in PR…! Don't you??

You got me to think about giving Yorkshire Puddings another chance, esp. some of those varieties you described!

However, I had a hard time understanding everything in that poem…

It must be written in Yorkshire lingo!! Isn't it??

That reminds me.... I once had a guy from York, Yorkshire working in my department. Sometimes, I would have to ask him to write down what he just said!!!!

Cheers!!!!

Every Yorkshireman (Tyke) is in PR when it comes to God’s own Country TJ , and the poem was edited for the benefit of international understanding actually

BM mentioned James Martin earlier, his recipe for Yorkshire Pudding is egg rich and ideal for sweet variants, halve the amount of eggs and increase the Milk to compensate for fluid loss for savoury variants and enjoy.

http://www.bbc.co.uk/food/recipes/yorks ... ding_81824