Thanks.
#1
Posted 13 May 2014 - 01:12 PM
Thanks.
#2
Posted 13 May 2014 - 01:29 PM
I'm not British, but I've always wondered what "Bangers and Mash" tastes like -- what's so special about it?
#3
Posted 13 May 2014 - 01:30 PM
#4
Posted 13 May 2014 - 01:30 PM
I'm not British, but I've always wondered what "Bangers and Mash" tastes like -- what's so special about it?
It tastes just like mashed potato and sausages.
#5
Posted 13 May 2014 - 01:33 PM
To be fair, English cuisine isn't really thought of as the finest.
Crumpets
Can definitely be made although I'm not sure how great a gluten free recipe would be...They're very spongy and you slather them with butter and it all melts through the holes. Basically the best thing ever.
Cream tea
Scones, clotted cream, jam.
Sunday roast
#6
Posted 13 May 2014 - 01:37 PM
#7
Posted 13 May 2014 - 01:40 PM
Well, we invented some of the best curries and it's our national dish. Try a Chicken Tikka Masala.
#8
Posted 13 May 2014 - 02:01 PM
What is frizzle's picture of? I know they joke about english food, but I'm pretty much dying of curiosity.
Bread pudding. It's pudding....made of bread.
#9
Posted 13 May 2014 - 02:07 PM
#10 Guest_Kate_*
Posted 13 May 2014 - 02:09 PM
Clotted cream sounds gross.
#11
Posted 13 May 2014 - 02:09 PM
Would that happen to be the "spotted dick" I keep laughing at? What does it taste like, berries and some kind of cake? (it looks like an odd type of cake thing).
Edited by Satsuki, 13 May 2014 - 02:09 PM.
#12
Posted 13 May 2014 - 02:11 PM
Clotted cream sounds gross.
Just buy the off brand, coagulated cream.
#13
Posted 13 May 2014 - 02:12 PM
Clotted cream sounds gross.
It's beauuutiful.
Would that happen to be the "spotted dick" I keep laughing at? What does it taste like, berries and some kind of cake? (it looks like an odd type of cake thing).
Dried fruit like raisins.
#14
Posted 13 May 2014 - 02:15 PM
#15 Guest_Kate_*
Posted 13 May 2014 - 02:16 PM
It's beauuutiful.
Is it really clotted though? Or is it sort of like cottage cheese or cream cheese?
#16
Posted 13 May 2014 - 02:19 PM
Is it really clotted though? Or is it sort of like cottage cheese or cream cheese?
It's a really thick cream that forms a sort of crust on the very top which is the "clots" but the rest of it is smooth. Reaaaaally high fat content though.
#17 Guest_Kate_*
Posted 13 May 2014 - 02:21 PM
It's a really thick cream that forms a sort of crust on the very top which is the "clots" but the rest of it is smooth. Reaaaaally high fat content though.
Would it be like the same consistency on top as cheesecake? If so I am intrigued.. lol
It doesn't sound as bad when you use the word crusted rather than clotted.
#18
Posted 13 May 2014 - 02:21 PM
...that made it sound worse to me. lolWould it be like the same consistency on top as cheesecake? If so I am intrigued.. lol
It doesn't sound as bad when you use the word crusted rather than clotted.
#19
Posted 13 May 2014 - 02:22 PM
Would it be like the same consistency on top as cheesecake? If so I am intrigued.. lol
It doesn't sound as bad when you use the word crusted rather than clotted.
Not quite as thick.
#20 Guest_Kate_*
Posted 13 May 2014 - 02:27 PM
Not quite as thick.
Ouuu yum! That actually looks delicious.. like cream cheese sort of.
#21
Posted 13 May 2014 - 02:46 PM
I also turned some into a failed attempt at vanilla ice cream.
#22
Posted 13 May 2014 - 02:51 PM
Clotted cream is amazeballs. We made some in our slow cooker last year, and ate it on cornbread.
I also turned some into a failed attempt at vanilla ice cream.
Clotted cream is AMAZING. And SUPER easy to make. We ate it on more than just cornbread, but I don't remember what.
I'm making some crumpets soon, but I am sure we'll be able to find them in Nashville.
Also, bread pudding is the bomb. I make it about once a month with leftover bread and whatever I feel like wanging in.
#23
Posted 13 May 2014 - 02:51 PM
#24
Posted 13 May 2014 - 02:58 PM
Clotted cream just looks like whipped butter to me.
#25
Posted 13 May 2014 - 03:01 PM
Clotted cream just looks like whipped butter to me.
Nooooonononononononono. No.
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