Stone????WHAT!?
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Which bit? The crackling? Cos if you have kids you'd have to fight them for it
Also she's right on the roasties ...par boiled, shaken against lid to fluff and goose fat
I like to par boil mine to very almost cooked, so there's lots of fluffing for an extra crispy tater. I'm a bit well known for my roasties. I may even have a picture somewhere..............
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Carlos_421 wrote: »
All of it. I need the all of it.
Have you ever had a proper roast with all the trimmings?0 -
lemurcat12 wrote: »
Properly made American biscuits shouldn't be sweet at all.
Agree, and neither should cornbread. Cuz honey butter.
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gardensneeze wrote: »
Hello dearest British cousin, Australian here!!
Thank you for inventing meat in a pastry case, but we certainly have perfected the meat pie. The meat pie is our national dish and is heavenly, simply heavenly. Especially washed down with a strawberry milk. Followed by a vanilla slice.
Once New Zealand dweller here! I understand the Antipodean adoption of the meat pie, I do and you do have some splendid pie shops but I still think we do them better! Can the Brits lay claim to the vanilla slice too?0 -
VintageFeline wrote: »
Once New Zealand dweller here! I understand the Antipodean adoption of the meat pie, I do and you do have some splendid pie shops but I still think we do them better! Can the Brits lay claim to the vanilla slice too?
Haha probably not seeing as I guess they're French in origin. I lived in the UK for two years (outside London) and I found British meat pies quite hard to find, usually in pubs as a sit down, knife and fork thing and the beef is usually quite (and I loathe this word) chunky, whereas ours is more mince with gravy (and found in every bakery and eaten with hands!!)
I worked in a restaurant in Cornwall right on the beach, it was tres casual and I used to laugh when I'd see people eating pizzas and sandwiches (crab, of course) with cutlery!!0 -
VintageFeline wrote: »
Once New Zealand dweller here! I understand the Antipodean adoption of the meat pie, I do and you do have some splendid pie shops but I still think we do them better! Can the Brits lay claim to the vanilla slice too?
Oh PS as you know we're quite crude down here and we often refer to vanilla slices as snot blocks. Don't you call them custard slices over there?0 -
gardensneeze wrote: »
Haha probably not seeing as I guess they're French in origin. I lived in the UK for two years (outside London) and I found British meat pies quite hard to find, usually in pubs as a sit down, knife and fork thing and the beef is usually quite (and I loathe this word) chunky, whereas ours is more mince with gravy (and found in every bakery and eaten with hands!!)
I worked in a restaurant in Cornwall right on the beach, it was tres casual and I used to laugh when I'd see people eating pizzas and sandwiches (crab, of course) with cutlery!!
Damn the French and their sweet pastry concoctions. You're right though, we eat pies a bit differently. If you want a hot pie you'll struggle to just buy one to chow down on as you walk down the street. I'm from Edinburgh and when I was last there we had very Aussie/Kiwi pie shop, twas marvellous. But we still do a great pie and you can get mince pies here in the supermarket! Steak and ale pie though, or steak and stilton, is where it's at for me. Oh or chicken and tarragon!0 -
gardensneeze wrote: »
Oh PS as you know we're quite crude down here and we often refer to vanilla slices as snot blocks. Don't you call them custard slices over there?
I did not know that! We call them both really, depends how posh you're pretending to be.0 -
lemurcat12 wrote: »
Properly made American biscuits shouldn't be sweet at all.
Haha didn't see this but yeah, you're right. That's what I meant by "no sweeter than bread," aka not sweet. Lol0 -
gardensneeze wrote: »
Have you ever had a proper roast with all the trimmings?
Probably not if "proper" means "British." Lol0 -
Praying_Mantis wrote: »
Agree, and neither should cornbread. Cuz honey butter.
Amen!!!!!!0 -
VintageFeline wrote: »
Once New Zealand dweller here! I understand the Antipodean adoption of the meat pie, I do and you do have some splendid pie shops but I still think we do them better! Can the Brits lay claim to the vanilla slice too?
Need more learning...0 -
gardensneeze wrote: »
Oh PS as you know we're quite crude down here and we often refer to vanilla slices as snot blocks. Don't you call them custard slices over there?
I need to eat whatever this is just so I can say Ive eaten a snot block. Lol0 -
Carlos_421 wrote: »
Need more learning...
Behold the vanilla slice. Mille feuille pastry, custard, icing on top.
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Oddly enough I heard of pasties originally as a Yooper thing when I went to school in MI and had a friend from the UP. Found an article about it: http://www.npr.org/templates/story/story.php?storyId=1132079150
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Carlos_421 wrote: »
I need to eat whatever this is just so I can say Ive eaten a snot block. Lol
This is the delightful vanilla slice, it's a thin puff pastry base and lid (like mille feuille) with a huge heft of vanilla custard in the middle and either white icing or icing sugar on top. It's bloody unreal.
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VintageFeline wrote: »
This is hurting me! I'm meant to be losing weight!!0 -
Carlos_421 wrote: »
Probably not if "proper" means "British." Lol
Brits often use the word proper to describe things that are both proper and 'proper', and there is a difference!!
Roast beef (or lamb, pork or chicken), with roast potatoes, Yorkshire puddings, real gravy and boiled/roasted veg including usually carrots and brussel sprouts. Usually eaten on a Sunday afternoon/evening in homes and pubs, and a national institution.
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gardensneeze wrote: »
This is the delightful vanilla slice, it's a thin puff pastry base and lid (like mille feuille) with a huge heft of vanilla custard in the middle and either white icing or icing sugar on top. It's bloody unreal.gardensneeze wrote: »
Brits often use the word proper to describe things that are both proper and 'proper', and there is a difference!!
Roast beef (or lamb, pork or chicken), with roast potatoes, Yorkshire puddings, real gravy and boiled/roasted veg including usually carrots and brussel sprouts. Usually eaten on a Sunday afternoon/evening in homes and pubs, and a national institution.
Learning lots, lurking intently, drooling unabashedly.2 -
These picture don't hurt me cuz my phone is calorie free.
I could get behind eating a snot block with a tall cup of hot black coffee.0 -
VintageFeline wrote: »
I like to par boil mine to very almost cooked, so there's lots of fluffing for an extra crispy tater. I'm a bit well known for my roasties. I may even have a picture somewhere..............
Just in case y'all missed it. A roast, made by me (admittedly lacking Yorkshire pudding but they are more of an English thing but I have adopted them). That's carrot and swede mash FYI.0 -
Carlos_421 wrote: »These picture don't hurt me cuz my phone is calorie free.
I could get behind eating a snot block with a tall cup of hot black coffee.
Haha that tall cup of black coffee in Australia is called a long black. Not to be confused with a short black, which is a shot of espresso.
And you all know the flat white, yes?0 -
gardensneeze wrote: »
This is hurting me! I'm meant to be losing weight!!
These sorts of things are why I workout. Ain't no way no how losing weight was going to consign these sorts of goodies to history until maintenance!0 -
gardensneeze wrote: »
Brits often use the word proper to describe things that are both proper and 'proper', and there is a difference!!
Roast beef (or lamb, pork or chicken), with roast potatoes, Yorkshire puddings, real gravy and boiled/roasted veg including usually carrots and brussel sprouts. Usually eaten on a Sunday afternoon/evening in homes and pubs, and a national institution.
Roast the veggies in with the meat and we do similar roasts (at least in concept).0 -
As a Yorkshirewoman, I'm drooling at those puds in that photo.
And as for the non-food pasties - my husband had never come across those before (he's led a very sheltered life) and was extremely confused when reading an article about burlesque dancers. He wondered what on earth they were doing with those meat and potato goodies.0 -
gardensneeze wrote: »
Haha that tall cup of black coffee in Australia is called a long black. Not to be confused with a short black, which is a shot of espresso.
And you all know the flat white, yes?
Enlighten me0 -
gardensneeze wrote: »
Haha that tall cup of black coffee in Australia is called a long black. Not to be confused with a short black, which is a shot of espresso.
And you all know the flat white, yes?
We have flat whites in some places here now.0 -
VintageFeline wrote: »
Just in case y'all missed it. A roast, made by me (admittedly lacking Yorkshire pudding but they are more of an English thing but I have adopted them). That's carrot and swede mash FYI.
This looks particularly delicious, but I think we do similar roast dinners but for Yorkshire pudding. (I did Yorkshire pudding with our Christmas roast several years in a row, but I don't know if it actually tasted right -- I just liked the idea. It tasted good, however.)0 -
BruinsGal_91 wrote: »As a Yorkshirewoman, I'm drooling at those puds in that photo.
And as for the non-food pasties - my husband had never come across those before (he's led a very sheltered life) and was extremely confused when reading an article about burlesque dancers. He wondered what on earth they were doing with those meat and potato goodies.
I only know about them because I saw an article about Miley Cyrus on jimmy kimmel (or some other late show)0 -
Carlos_421 wrote: »
Enlighten me
Flat white is a white coffee in Australia and NZ. It's a shot of espresso (we don't do brewed here really at all) with steamed milk making up the rest of it. It's a really basic coffee but it seems to have taken the world by storm (or so we have been led to believe), since British cafés started adopting the name and Starbucks has even put it on the menu, which is really weird because Australia is the one market Starbucks couldn't get into (we kind of look down on Starbucks
)
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