Stone????WHAT!?
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Praying_Mantis wrote: »lemurcat12 wrote: »gardensneeze wrote: »Carlos_421 wrote: »That picture of soggy bread turned my stomach a little bit those 'biscuits' arnt sweet are they?? If they are savoury guess it's just like us eating beans on toast are they toasted? Am I missing something? I must be
Not any sweeter than bread. And no, not toasted but preferrably fresh baked.
Hahaha oh Carlos, for most of us, bread isn't sweet. 'Murica.
Properly made American biscuits shouldn't be sweet at all.
Agree, and neither should cornbread. Cuz honey butter.
Amen!!!!!!0 -
VintageFeline wrote: »gardensneeze wrote: »VintageFeline wrote: »lemurcat12 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Carlos_421 wrote: »GrumpyHeadmistress wrote: »Can one of the Brits answer a family question for me. My grandma made pasties for us, basically pie dough, meat, potatos and onions. Is that the normal or is there something else in them? My great grandma was from Cornwall....so maybe they are different all over? Maybe it isn't a thing anymore?
Pasties are a national favourite and, to me, Cornish pasties are the pinnacle. Traditionally eaten by miners, they have meat, potato, carrot, swede and onion. Pastry is usually crimped on the top and thicker at the ends to give the workmen something to hold onto without getting the rest of the pastie dirty. Nom.
Wait here while I go get a patent for Chicken Pot Pie Hot Pockets"...
It's usually beef. Lamb as a close runner up.
That's something else it seems like y'all do well. America needs to eat more lamb (stuff ain't cheap tho!).
I eat lamb a bunch (in the US). The UK definitely seems to be better with savory pies, though (I say while thinking specifically of the Bake-Off show).
We are very good at putting meat into pastry containers. Very very good. So now I want a pasty and a pie.
I would like it if there was a cultural exchange where we get all your sweet pies and you get all our savoury (with correct spelling, heh) ones.
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?
Need more learning...0 -
gardensneeze wrote: »VintageFeline wrote: »gardensneeze wrote: »VintageFeline wrote: »lemurcat12 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Carlos_421 wrote: »GrumpyHeadmistress wrote: »Can one of the Brits answer a family question for me. My grandma made pasties for us, basically pie dough, meat, potatos and onions. Is that the normal or is there something else in them? My great grandma was from Cornwall....so maybe they are different all over? Maybe it isn't a thing anymore?
Pasties are a national favourite and, to me, Cornish pasties are the pinnacle. Traditionally eaten by miners, they have meat, potato, carrot, swede and onion. Pastry is usually crimped on the top and thicker at the ends to give the workmen something to hold onto without getting the rest of the pastie dirty. Nom.
Wait here while I go get a patent for Chicken Pot Pie Hot Pockets"...
It's usually beef. Lamb as a close runner up.
That's something else it seems like y'all do well. America needs to eat more lamb (stuff ain't cheap tho!).
I eat lamb a bunch (in the US). The UK definitely seems to be better with savory pies, though (I say while thinking specifically of the Bake-Off show).
We are very good at putting meat into pastry containers. Very very good. So now I want a pasty and a pie.
I would like it if there was a cultural exchange where we get all your sweet pies and you get all our savoury (with correct spelling, heh) ones.
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?
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: »VintageFeline wrote: »gardensneeze wrote: »VintageFeline wrote: »lemurcat12 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Carlos_421 wrote: »GrumpyHeadmistress wrote: »Can one of the Brits answer a family question for me. My grandma made pasties for us, basically pie dough, meat, potatos and onions. Is that the normal or is there something else in them? My great grandma was from Cornwall....so maybe they are different all over? Maybe it isn't a thing anymore?
Pasties are a national favourite and, to me, Cornish pasties are the pinnacle. Traditionally eaten by miners, they have meat, potato, carrot, swede and onion. Pastry is usually crimped on the top and thicker at the ends to give the workmen something to hold onto without getting the rest of the pastie dirty. Nom.
Wait here while I go get a patent for Chicken Pot Pie Hot Pockets"...
It's usually beef. Lamb as a close runner up.
That's something else it seems like y'all do well. America needs to eat more lamb (stuff ain't cheap tho!).
I eat lamb a bunch (in the US). The UK definitely seems to be better with savory pies, though (I say while thinking specifically of the Bake-Off show).
We are very good at putting meat into pastry containers. Very very good. So now I want a pasty and a pie.
I would like it if there was a cultural exchange where we get all your sweet pies and you get all our savoury (with correct spelling, heh) ones.
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?
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: »gardensneeze wrote: »VintageFeline wrote: »gardensneeze wrote: »VintageFeline wrote: »lemurcat12 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Carlos_421 wrote: »GrumpyHeadmistress wrote: »Can one of the Brits answer a family question for me. My grandma made pasties for us, basically pie dough, meat, potatos and onions. Is that the normal or is there something else in them? My great grandma was from Cornwall....so maybe they are different all over? Maybe it isn't a thing anymore?
Pasties are a national favourite and, to me, Cornish pasties are the pinnacle. Traditionally eaten by miners, they have meat, potato, carrot, swede and onion. Pastry is usually crimped on the top and thicker at the ends to give the workmen something to hold onto without getting the rest of the pastie dirty. Nom.
Wait here while I go get a patent for Chicken Pot Pie Hot Pockets"...
It's usually beef. Lamb as a close runner up.
That's something else it seems like y'all do well. America needs to eat more lamb (stuff ain't cheap tho!).
I eat lamb a bunch (in the US). The UK definitely seems to be better with savory pies, though (I say while thinking specifically of the Bake-Off show).
We are very good at putting meat into pastry containers. Very very good. So now I want a pasty and a pie.
I would like it if there was a cultural exchange where we get all your sweet pies and you get all our savoury (with correct spelling, heh) ones.
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?
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. 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: »Carlos_421 wrote: »VintageFeline wrote: »gardensneeze wrote: »VintageFeline wrote: »lemurcat12 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Carlos_421 wrote: »GrumpyHeadmistress wrote: »Can one of the Brits answer a family question for me. My grandma made pasties for us, basically pie dough, meat, potatos and onions. Is that the normal or is there something else in them? My great grandma was from Cornwall....so maybe they are different all over? Maybe it isn't a thing anymore?
Pasties are a national favourite and, to me, Cornish pasties are the pinnacle. Traditionally eaten by miners, they have meat, potato, carrot, swede and onion. Pastry is usually crimped on the top and thicker at the ends to give the workmen something to hold onto without getting the rest of the pastie dirty. Nom.
Wait here while I go get a patent for Chicken Pot Pie Hot Pockets"...
It's usually beef. Lamb as a close runner up.
That's something else it seems like y'all do well. America needs to eat more lamb (stuff ain't cheap tho!).
I eat lamb a bunch (in the US). The UK definitely seems to be better with savory pies, though (I say while thinking specifically of the Bake-Off show).
We are very good at putting meat into pastry containers. Very very good. So now I want a pasty and a pie.
I would like it if there was a cultural exchange where we get all your sweet pies and you get all our savoury (with correct spelling, heh) ones.
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?
Need more learning...
Behold the vanilla slice. Mille feuille pastry, custard, icing on top.
This is hurting me! I'm meant to be losing weight!!0 -
Carlos_421 wrote: »gardensneeze wrote: »Carlos_421 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Pork and crackling is basically a skin on/fat on joint of pork, well seasoned with salt and roasted. There's a bit of an art to crackling but it's the skin all baked and crisped up. It is a thing of wondrous delicious beauty. Did a 4-5 person joint as a friend wanted crackling just before Christmas and we ate all the crackling just between the two of us. Also, if you can, do potatoes roasted in goose or duck fat. Ermagherd. Heaven on a plate. I could happily eat roast dinner every night given the chance.
Why...why is this not in my life??? I need it!!!!
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
All of it. I need the all of it.
Have you ever had a proper roast with all the trimmings?
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: »Carlos_421 wrote: »gardensneeze wrote: »VintageFeline wrote: »gardensneeze wrote: »VintageFeline wrote: »lemurcat12 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Carlos_421 wrote: »GrumpyHeadmistress wrote: »Can one of the Brits answer a family question for me. My grandma made pasties for us, basically pie dough, meat, potatos and onions. Is that the normal or is there something else in them? My great grandma was from Cornwall....so maybe they are different all over? Maybe it isn't a thing anymore?
Pasties are a national favourite and, to me, Cornish pasties are the pinnacle. Traditionally eaten by miners, they have meat, potato, carrot, swede and onion. Pastry is usually crimped on the top and thicker at the ends to give the workmen something to hold onto without getting the rest of the pastie dirty. Nom.
Wait here while I go get a patent for Chicken Pot Pie Hot Pockets"...
It's usually beef. Lamb as a close runner up.
That's something else it seems like y'all do well. America needs to eat more lamb (stuff ain't cheap tho!).
I eat lamb a bunch (in the US). The UK definitely seems to be better with savory pies, though (I say while thinking specifically of the Bake-Off show).
We are very good at putting meat into pastry containers. Very very good. So now I want a pasty and a pie.
I would like it if there was a cultural exchange where we get all your sweet pies and you get all our savoury (with correct spelling, heh) ones.
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?
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. 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.gardensneeze wrote: »Carlos_421 wrote: »gardensneeze wrote: »Carlos_421 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Pork and crackling is basically a skin on/fat on joint of pork, well seasoned with salt and roasted. There's a bit of an art to crackling but it's the skin all baked and crisped up. It is a thing of wondrous delicious beauty. Did a 4-5 person joint as a friend wanted crackling just before Christmas and we ate all the crackling just between the two of us. Also, if you can, do potatoes roasted in goose or duck fat. Ermagherd. Heaven on a plate. I could happily eat roast dinner every night given the chance.
Why...why is this not in my life??? I need it!!!!
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
All of it. I need the all of it.
Have you ever had a proper roast with all the trimmings?
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.
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: »Carlos_421 wrote: »VintageFeline wrote: »Pork and crackling is basically a skin on/fat on joint of pork, well seasoned with salt and roasted. There's a bit of an art to crackling but it's the skin all baked and crisped up. It is a thing of wondrous delicious beauty. Did a 4-5 person joint as a friend wanted crackling just before Christmas and we ate all the crackling just between the two of us. Also, if you can, do potatoes roasted in goose or duck fat. Ermagherd. Heaven on a plate. I could happily eat roast dinner every night given the chance.
Why...why is this not in my life??? I need it!!!!
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..............
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: »VintageFeline wrote: »Carlos_421 wrote: »VintageFeline wrote: »gardensneeze wrote: »VintageFeline wrote: »lemurcat12 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Carlos_421 wrote: »GrumpyHeadmistress wrote: »Can one of the Brits answer a family question for me. My grandma made pasties for us, basically pie dough, meat, potatos and onions. Is that the normal or is there something else in them? My great grandma was from Cornwall....so maybe they are different all over? Maybe it isn't a thing anymore?
Pasties are a national favourite and, to me, Cornish pasties are the pinnacle. Traditionally eaten by miners, they have meat, potato, carrot, swede and onion. Pastry is usually crimped on the top and thicker at the ends to give the workmen something to hold onto without getting the rest of the pastie dirty. Nom.
Wait here while I go get a patent for Chicken Pot Pie Hot Pockets"...
It's usually beef. Lamb as a close runner up.
That's something else it seems like y'all do well. America needs to eat more lamb (stuff ain't cheap tho!).
I eat lamb a bunch (in the US). The UK definitely seems to be better with savory pies, though (I say while thinking specifically of the Bake-Off show).
We are very good at putting meat into pastry containers. Very very good. So now I want a pasty and a pie.
I would like it if there was a cultural exchange where we get all your sweet pies and you get all our savoury (with correct spelling, heh) ones.
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?
Need more learning...
Behold the vanilla slice. Mille feuille pastry, custard, icing on top.
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: »Carlos_421 wrote: »gardensneeze wrote: »Carlos_421 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Pork and crackling is basically a skin on/fat on joint of pork, well seasoned with salt and roasted. There's a bit of an art to crackling but it's the skin all baked and crisped up. It is a thing of wondrous delicious beauty. Did a 4-5 person joint as a friend wanted crackling just before Christmas and we ate all the crackling just between the two of us. Also, if you can, do potatoes roasted in goose or duck fat. Ermagherd. Heaven on a plate. I could happily eat roast dinner every night given the chance.
Why...why is this not in my life??? I need it!!!!
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
All of it. I need the all of it.
Have you ever had a proper roast with all the trimmings?
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.
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: »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?
Enlighten me0 -
gardensneeze wrote: »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?
We have flat whites in some places here now.0 -
VintageFeline wrote: »VintageFeline wrote: »Carlos_421 wrote: »VintageFeline wrote: »Pork and crackling is basically a skin on/fat on joint of pork, well seasoned with salt and roasted. There's a bit of an art to crackling but it's the skin all baked and crisped up. It is a thing of wondrous delicious beauty. Did a 4-5 person joint as a friend wanted crackling just before Christmas and we ate all the crackling just between the two of us. Also, if you can, do potatoes roasted in goose or duck fat. Ermagherd. Heaven on a plate. I could happily eat roast dinner every night given the chance.
Why...why is this not in my life??? I need it!!!!
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..............
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: »gardensneeze wrote: »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?
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
)
0
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