Posted: Sat Nov 05, 2005 11:36 pmNeither... Eww 
drummerphil wrote:cant stand pork pies or the bloody jelly in them.
yeh somehow they've never suited me neither
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Pork pies - Jelly or no jelly
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Posted: Sat Nov 05, 2005 11:36 pmPosted: Sat Nov 05, 2005 11:40 pmyeh somehow they've never suited me neither
Posted: Sun Nov 06, 2005 12:06 amzarababe wrote:
somewhere on the first page of general chat (hopefully) you'll find my 'who's the daddy?' thread, zb. all you need to know is in there, love.
Posted: Sun Nov 06, 2005 9:30 amzara is it not against your religion to be posting in this thread? 
Posted: Sun Nov 06, 2005 10:21 amWoollyback wrote:zara is it not against your religion to be posting in this thread?
Rabbi and Catholic priest having a conversation ,the priest says "Is it true you can't eat pork ? " and smiles smugly to himself . "Yes" say's the Rabbi,who then asks "is it true you can't have sex ? " , "Yes" replies the priest , at which point the Rabbi leans forward and says "believe me , it's better than pork "
Posted: Sun Nov 06, 2005 1:51 pmWoollyback wrote:zara is it not against your religion to be posting in this thread?
.. anno, but I thought I'd bought my way in after emptying me 'piggy-bank' 
oink oinkPosted: Tue Nov 08, 2005 8:50 amput that bacon buttie down and get the kettle on, i'm parched (must be all the pork scratchings i've had for breakfast) anyway, good weekend? rusholme in manchester goes ballistic for eid, great atmosphere but watch out for local lads doing donuts in the middle of wilmslow road in their civic type-r's 
anyway, good weekend? rusholme in manchester goes ballistic for eid, great atmosphere but watch out for local lads doing donuts in the middle of wilmslow road in their civic type-r's Posted: Tue Nov 08, 2005 2:22 pmBarryBelfast wrote:Woollyback wrote:no pork pies!? where the hell are you from hawky you uncivilised savage?
A land of soda and potato bread where we know how to make a proper fry up and dont need pork pies!!
Ffs i was over in Liverpool a few weeks back it was great but as for breakfasts
The english still dont have a clue what a fry really is!!
I told the girl in our hotel that next time we come over we'll bring some soda and tayty bread!!
Pork pies
ha ha ha pull the other one you pumper!
The English INVENTED the breakfast fry up. I was in USA last month, they cant cook bacon (dosnt even resemble bacon), they can not cook a fried egg to save their lives, no mushrooms, sausage are really fatty, all in all it was tripe. Lets face it, they put maple syrup on pancakes for breakfast - yak! not fit for the dog so dont start me off about fry ups!
As for fry ups in Ireland, I couldnt comment. Full ENGLISH breakfast only please, no foreign imatations.
Posted: Tue Nov 08, 2005 3:17 pmLee J wrote:BarryBelfast wrote:Woollyback wrote:no pork pies!? where the hell are you from hawky you uncivilised savage?
A land of soda and potato bread where we know how to make a proper fry up and dont need pork pies!!
Ffs i was over in Liverpool a few weeks back it was great but as for breakfasts
The english still dont have a clue what a fry really is!!
I told the girl in our hotel that next time we come over we'll bring some soda and tayty bread!!
Pork pies
ha ha ha pull the other one you pumper!
The English INVENTED the breakfast fry up. I was in USA last month, they cant cook bacon (dosnt even resemble bacon), they can not cook a fried egg to save their lives, no mushrooms, sausage are really fatty, all in all it was tripe. Lets face it, they put maple syrup on pancakes for breakfast - yak! not fit for the dog so dont start me off about fry ups!
As for fry ups in Ireland, I couldnt comment. Full ENGLISH breakfast only please, no foreign imatations.
Naaah - you can't have a proper fry without potato bread and soda bread. English Fry up - cheap imitation!!!
Posted: Tue Nov 08, 2005 3:35 pmHawky,Ihad some mates from Belfast staying with me.When my Mrs cooked breakfast,they were horrified she put beans on it,whats the problem.
PS there was also soda and potatoe bread,they had brought over for me.
PS there was also soda and potatoe bread,they had brought over for me.
Posted: Tue Nov 08, 2005 4:59 pmis soda bread for people who can't afford self-raising flour?
Posted: Tue Nov 08, 2005 5:01 pmNothing like a pork pie. Great thread people, keep it coming!
Posted: Tue Nov 08, 2005 10:33 pmWoollyback wrote:put that bacon buttie down and get the kettle on, i'm parched (must be all the pork scratchings i've had for breakfast)
..Kettle's on the boil.. and just russling up a bacon falafel for ya Woolls..
my weekend and Eid celebrations were grt .. lots of food and presents, like any celebration.. visiting family and friends.. and now for some jelly 
Posted: Thu Nov 10, 2005 4:48 amWhat the fark is "soda bread"!?!?!?!?!?!?!?!?! 
Posted: Thu Nov 10, 2005 4:58 amSoda Bread
(Makes 1 large or 2 small loaves)
INGREDIENTS
574g/ 4 cups (1.25 lbs. plain flour sieved)
1/2 teaspoon bread soda
15 fl oz (1/2 to 3/4 pt buttermilk) or sour milk
1/2 teaspoon salt
1 egg
Small drop of fresh milk
1 rounded teaspoon Bextartar (raising agent)
25g/loz. sugar
METHOD
Heat the pot/oven and grease with a little lard.
Mix all the dry ingredients in a basin and make a well in the centre.
Pour in nearly all the milk and egg; gather in the flour and mix to a loose dough, adding more milk if necessary.
With floured hands, knead lightly on a floured board or table and flatten out. Cut a cross on top.
Place dough in pot/oven; cover with heated lid. Place hot coals on top to give all round heat.
Alternatively bake in a greased round pyrex dish with lid, pre-heat oven (4250F, 2200C or gas 7 for 40 minutes).
To keep the bread soft, wrap in a clean damp tea towel when it is taken out of the oven.
Variations
Sultana Cake:
Half-cup of sultanas are added to the dry ingredients.
Treacle Soda Bread
Make as above, but 2 tablespoons of black treacle (molasses) is heated with the milk and 1 tablespoon of sugar is added to the dry ingredients.
Brown:
Make as above but use 1 lb. (4 cups) whole- wheat flour and 2 cups (0.5 lb). plain white flour. A little more milk is used to mix the dough.
Apple Cake:
Place half the dough in pot/oven; add sliced cooked apple and sweeten with sugar. Cover with remaining dough. Press edges together; cover and bake in the same way.
The three-legged iron pot is the origin of the term to make "Pot luck" In country districts it is used for roasting, stewing and for making cakes and bread. In Counties Limerick and Cork it is also called a Bastable oven, and the bread made in it a "Bastable Cake". Glowing turf (peat) sods are put on top when baking or roasting is being done to ensure even heat. The pot can be raised or lowered by a chain, and three short feet enable it to stand at the side of the hearth.
(Makes 1 large or 2 small loaves)
INGREDIENTS
574g/ 4 cups (1.25 lbs. plain flour sieved)
1/2 teaspoon bread soda
15 fl oz (1/2 to 3/4 pt buttermilk) or sour milk
1/2 teaspoon salt
1 egg
Small drop of fresh milk
1 rounded teaspoon Bextartar (raising agent)
25g/loz. sugar
METHOD
Heat the pot/oven and grease with a little lard.
Mix all the dry ingredients in a basin and make a well in the centre.
Pour in nearly all the milk and egg; gather in the flour and mix to a loose dough, adding more milk if necessary.
With floured hands, knead lightly on a floured board or table and flatten out. Cut a cross on top.
Place dough in pot/oven; cover with heated lid. Place hot coals on top to give all round heat.
Alternatively bake in a greased round pyrex dish with lid, pre-heat oven (4250F, 2200C or gas 7 for 40 minutes).
To keep the bread soft, wrap in a clean damp tea towel when it is taken out of the oven.
Variations
Sultana Cake:
Half-cup of sultanas are added to the dry ingredients.
Treacle Soda Bread
Make as above, but 2 tablespoons of black treacle (molasses) is heated with the milk and 1 tablespoon of sugar is added to the dry ingredients.
Brown:
Make as above but use 1 lb. (4 cups) whole- wheat flour and 2 cups (0.5 lb). plain white flour. A little more milk is used to mix the dough.
Apple Cake:
Place half the dough in pot/oven; add sliced cooked apple and sweeten with sugar. Cover with remaining dough. Press edges together; cover and bake in the same way.
The three-legged iron pot is the origin of the term to make "Pot luck" In country districts it is used for roasting, stewing and for making cakes and bread. In Counties Limerick and Cork it is also called a Bastable oven, and the bread made in it a "Bastable Cake". Glowing turf (peat) sods are put on top when baking or roasting is being done to ensure even heat. The pot can be raised or lowered by a chain, and three short feet enable it to stand at the side of the hearth.