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Post by Skankmonkey on Nov 12, 2016 12:01:44 GMT
Twiglets are Satan's handiwork.
Don't get me started on pulled pork again. As has been mentioned, those of us of a certain age had nothing but cremated meat years ago long before it became bloody "fashionable". Bah! Pig Snoots!
I used to like a bag of mussels and vinegar off the seafood man on a Satdee night in the Black Horse. Do those chaps still come around?
Other than that pork scratchings, though I'm getting to the stage of having to suck them now. The pork pies and pickled eggs in the Yew Tree, Cauldon are worth the trip out.
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Post by murphthesurf on Nov 12, 2016 12:07:28 GMT
Dry Roasted nuts anyone? Too old skool? Scampi Fries. Cheese Moments. Bacon Fries. Bombay Mix.Good, handcrafted Pork Pie from the butchers. Lovely with some mustard. Oooh, yes! You can get honey-roasted mixed nuts....... no doubt most popular at Xmas....... and sometimes a bit spicy too. Nom nom nom! I've got several recipes for these but have never tried making them - yet.Cashews are difficult to resist in any form...... For example, here's one of them: Curry-spiced Cashews magnoliadays.com/2014/curried-cashews
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Post by murphthesurf on Nov 12, 2016 12:16:56 GMT
Twiglets are Satan's handiwork. Don't get me started on pulled pork again. As has been mentioned, those of us of a certain age had nothing but cremated meat years ago long before it became bloody "fashionable". Bah! Pig Snoots! I used to like a bag of mussels and vinegar off the seafood man on a Satdee night in the Black Horse. Do those chaps still come around? Other than that pork scratchings, though I'm getting to the stage of having to suck them now. The pork pies and pickled eggs in the Yew Tree, Cauldon are worth the trip out. You've 'urt my feelings, now, Skanks! (**she pauses and thinks**) No, no - it's okay - more Twiglets for me! Ohhhhhh yes - those seafood sellers who used to come into the pub last thing at weekends with a big basket of goodies - I'd forgotten all about them - takes me back! Never used to partake, though! That was the chicken-in-a-basket era too. All that and the League Cup win. 'Appy days!
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Post by chuffedstokie on Nov 12, 2016 13:45:26 GMT
We'd got the seafood bloke down to a fine art. If you could get firsts down your neck in time you would catch him just before he left the pub. He was onto a winner with us. All the usual suspects, cockles,whelks prawns etc. Lashings of vinegar and pepper. Brilliant.
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Post by cheeesfreeex on Nov 12, 2016 14:03:45 GMT
Twiglets are Satan's handiwork. Don't get me started on pulled pork again. As has been mentioned, those of us of a certain age had nothing but cremated meat years ago long before it became bloody "fashionable". Bah! Pig Snoots! I used to like a bag of mussels and vinegar off the seafood man on a Satdee night in the Black Horse. Do those chaps still come around? Other than that pork scratchings, though I'm getting to the stage of having to suck them now. The pork pies and pickled eggs in the Yew Tree, Cauldon are worth the trip out. Started a subtle campaign to try and re-instate the cockleman, Kershaws {I think it was} back into me local hostelry. After their demise we used to have packets of 'Super Cockles' on a card on the wall, always looked a bit dubious to me. Not a great seller in the end. I'm ok with twiglets. Any joy with the sloes mate? Got admit I've not bothered yet. Maybe tomorrow.
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Post by Skankmonkey on Nov 12, 2016 15:06:38 GMT
Twiglets are Satan's handiwork. Don't get me started on pulled pork again. As has been mentioned, those of us of a certain age had nothing but cremated meat years ago long before it became bloody "fashionable". Bah! Pig Snoots! I used to like a bag of mussels and vinegar off the seafood man on a Satdee night in the Black Horse. Do those chaps still come around? Other than that pork scratchings, though I'm getting to the stage of having to suck them now. The pork pies and pickled eggs in the Yew Tree, Cauldon are worth the trip out. Started a subtle campaign to try and re-instate the cockleman, Kershaws {I think it was} back into me local hostelry. After their demise we used to have packets of 'Super Cockles' on a card on the wall, always looked a bit dubious to me. Not a great seller in the end. I'm ok with twiglets. Any joy with the sloes mate? Got admit I've not bothered yet. Maybe tomorrow. Kershaws that's right mate. I wonder what happened to them? I seem to remember 'em still going at the end of the 90s. I don't like the sound of super cockles. Barf. I'm not taking any sloes this year. I have a backlog of previous "vintages" to work through yet ;-) I'm not sure it's a brilliant crop anyway this year - I haven't seen many in my usual haunts. Have you got your eye on some? I've got a taste for a dry crab apple vodka these days so I tend to do that one year and sloe or blackberry the next. Speaking of vodka, Tesco currently have 1Ltr Russian Standard 40% at £15. I don't drink gin, so I find that's a pretty good base.
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Post by Skankmonkey on Nov 12, 2016 15:09:46 GMT
We'd got the seafood bloke down to a fine art. If you could get firsts down your neck in time you would catch him just before he left the pub. He was onto a winner with us. All the usual suspects, cockles,whelks prawns etc. Lashings of vinegar and pepper. Brilliant. I never tried a whelk. A bit too much of a challenge for me. :-)
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Post by cheeesfreeex on Nov 12, 2016 15:09:46 GMT
Do not under any circumstances buy and eat these......... View AttachmentThe label is serious. Naga Jolokia OMG !!!!! Pretty sure I had some of those in the Bridge Street alehouse? Unless those you've pictured are a special edition. Recall a bit of zing but not a debilitating kick. Nowt like the Wasabi coated peanuts I had a go on once, and only once.
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Post by Skankmonkey on Nov 12, 2016 15:10:54 GMT
Do not under any circumstances buy and eat these......... View AttachmentThe label is serious. Naga Jolokia OMG !!!!! Pretty sure I had some of those in the Bridge Street alehouse? Unless those you've pictured are a special edition. Recall a bit of zing but not a debilitating kick. Nowt like the Wasabi coated peanuts I had a go on once, and only once. Me sister gets them wasabi nuts if we go in the White Star. Not my thing.
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Post by Skankmonkey on Nov 12, 2016 15:15:41 GMT
Isn't Naga Jolokia Ghost Chilli? That was the hottest chilli pepper at one time. What sadist thought to booby trap scratchings like that. Animals!
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Post by cheeesfreeex on Nov 12, 2016 15:34:33 GMT
Started a subtle campaign to try and re-instate the cockleman, Kershaws {I think it was} back into me local hostelry. After their demise we used to have packets of 'Super Cockles' on a card on the wall, always looked a bit dubious to me. Not a great seller in the end. I'm ok with twiglets. Any joy with the sloes mate? Got admit I've not bothered yet. Maybe tomorrow. Kershaws that's right mate. I wonder what happened to them? I seem to remember 'em still going at the end of the 90s. I don't like the sound of super cockles. Barf. I'm not taking any sloes this year. I have a backlog of previous "vintages" to work through yet ;-) I'm not sure it's a brilliant crop anyway this year - I haven't seen many in my usual haunts. Have you got your eye on some? I've got a taste for a dry crab apple vodka these days so I tend to do that one year and sloe or blackberry the next. Speaking of vodka, Tesco currently have 1Ltr Russian Standard 40% at £15. I don't drink gin, so I find that's a pretty good base. I reckon a combination of health and safety/food storage regs and pure economics did for the travelling cockleman. Pub to pub with a whicker basket full of bivalves was never going to swing it. I generally pick the sloes after the first frost, so time is ripe and I've got me bushes. A rather marvellous mixed edge with hips and sloes. V nearby. Been concentrating on the wood store rather than fuckin about foraging so far. A load of seasoned ash needed splitting etc. I use Aldi cheapos as the base. Like the idea of crab apple vodka. I'll search out a recipe, general points: do you use much/any sugar? suppose that defeats the idea of the bitterness. How long does it take to reach readiness/take on the flavour? Would it be ok by xmas if I did one now?
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Post by chuffedstokie on Nov 12, 2016 15:53:47 GMT
Do not under any circumstances buy and eat these......... View AttachmentThe label is serious. Naga Jolokia OMG !!!!! Pretty sure I had some of those in the Bridge Street alehouse? Unless those you've pictured are a special edition. Recall a bit of zing but not a debilitating kick. Nowt like the Wasabi coated peanuts I had a go on once, and only once. I can just about handle the wasabi nuts. Plenty of water as a backup though. Isn't it a close relative of horseradish only multiplied by 20!
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Post by Skankmonkey on Nov 12, 2016 16:00:13 GMT
Kershaws that's right mate. I wonder what happened to them? I seem to remember 'em still going at the end of the 90s. I don't like the sound of super cockles. Barf. I'm not taking any sloes this year. I have a backlog of previous "vintages" to work through yet ;-) I'm not sure it's a brilliant crop anyway this year - I haven't seen many in my usual haunts. Have you got your eye on some? I've got a taste for a dry crab apple vodka these days so I tend to do that one year and sloe or blackberry the next. Speaking of vodka, Tesco currently have 1Ltr Russian Standard 40% at £15. I don't drink gin, so I find that's a pretty good base. I reckon a combination of health and safety/food storage regs and pure economics did for the travelling cockleman. Pub to pub with a whicker basket full of bivalves was never going to swing it. I generally pick the sloes after the first frost, so time is ripe and I've got me bushes. A rather marvellous mixed edge with hips and sloes. V nearby. Been concentrating on the wood store rather than fuckin about foraging so far. A load of seasoned ash needed splitting etc. I use Aldi cheapos as the base. Like the idea of crab apple vodka. I'll search out a recipe, general points: do you use much/any sugar? suppose that defeats the idea of the bitterness. How long does it take to reach readiness/take on the flavour? Would it be ok by xmas if I did one now? My crab tree is finished by the first week in September but if you can find some and get it on this weekend it should be ready for Christmas. It is nice, it wants a bit of sugar just to take the edge off. It helps extract the juice as well. Per Litre of vodka, I use about 1 Tablespoon white sugar, 1+1/2 lb chopped crab apples and 6 Allspice berries. You could always add more sugar later if it isn't sweet enough. I think I've also faffed about sweetening it with honey in the past. The finer you can chop the apples the quicker it will be ready if you have a blender/food processor. Have you used the hips at all? I've always been put off by the itching pips inside. It's bad enough getting them down your back as a kid, never mind swallowing them. Apart from that I reckon they would make a tasty tincture. "basket full of bivalves" :-) :-)
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Post by cheeesfreeex on Nov 12, 2016 16:10:08 GMT
I reckon a combination of health and safety/food storage regs and pure economics did for the travelling cockleman. Pub to pub with a whicker basket full of bivalves was never going to swing it. I generally pick the sloes after the first frost, so time is ripe and I've got me bushes. A rather marvellous mixed edge with hips and sloes. V nearby. Been concentrating on the wood store rather than fuckin about foraging so far. A load of seasoned ash needed splitting etc. I use Aldi cheapos as the base. Like the idea of crab apple vodka. I'll search out a recipe, general points: do you use much/any sugar? suppose that defeats the idea of the bitterness. How long does it take to reach readiness/take on the flavour? Would it be ok by xmas if I did one now? My crab tree is finished by the first week in September but if you can find some and get it on this weekend it should be ready for Christmas. It is nice, it wants a bit of sugar just to take the edge off. It helps extract the juice as well. Per Litre of vodka, I use about 1 Tablespoon white sugar, 1+1/2 lb chopped crab apples and 6 Allspice berries. You could always add more sugar later if it isn't sweet enough. I think I've also faffed about sweetening it with honey in the past. The finer you can chop the apples the quicker it will be ready if you have a blender/food processor. Have you used the hips at all? I've always been put off by the itching pips inside. It's bad enough getting them down your back as a kid, never mind swallowing them. Apart from that I reckon they would make a tasty tincture. "basket full of bivalves" :-) :-) Crab apples, wasn't really thinking about the seasonal timing. {though I did get a load of cookers last week.} I'll have a look and put the word out. Never made booze with hips but have reduced them to a home made syrup {for a mixer} a few times. I've tended to de-hair them so it's a bit of a faff. I know a couple 'wild' rose bushes which have large orange, open hips {like half sized tangerines}. Must be some kind of hybrid. Never productive enough to make a pure reduction of them, they're funky looking things. Often pondered a use.
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Post by Skankmonkey on Nov 12, 2016 16:14:39 GMT
My crab tree is finished by the first week in September but if you can find some and get it on this weekend it should be ready for Christmas. It is nice, it wants a bit of sugar just to take the edge off. It helps extract the juice as well. Per Litre of vodka, I use about 1 Tablespoon white sugar, 1+1/2 lb chopped crab apples and 6 Allspice berries. You could always add more sugar later if it isn't sweet enough. I think I've also faffed about sweetening it with honey in the past. The finer you can chop the apples the quicker it will be ready if you have a blender/food processor. Have you used the hips at all? I've always been put off by the itching pips inside. It's bad enough getting them down your back as a kid, never mind swallowing them. Apart from that I reckon they would make a tasty tincture. "basket full of bivalves" :-) :-) Never made booze with hips but have reduced them to a home made syrup {for a mixer} a few times. I've tended to de-hair them so it's a bit of a faff. I know a couple 'wild' rose bushes which have large orange, open hips {like half sized tangerines}. Must be some kind of hybrid. Never productive enough to make a pure reduction of them, they're funky looking things. Often pondered a use. Chinese I think they are. They come in black/purple as well. A few along the Trent and Mersey Nth of the Incinerator. They look very tempting indeed.
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Post by cheeesfreeex on Nov 12, 2016 16:29:36 GMT
Never made booze with hips but have reduced them to a home made syrup {for a mixer} a few times. I've tended to de-hair them so it's a bit of a faff. I know a couple 'wild' rose bushes which have large orange, open hips {like half sized tangerines}. Must be some kind of hybrid. Never productive enough to make a pure reduction of them, they're funky looking things. Often pondered a use. Chinese I think they are. They come in black/purple as well. A few along the Trent and Mersey Nth of the Incinerator. They look very tempting indeed. Good call that man. Rather good on ice cream, I'll have to google them, see if they're edible, I've eaten them raw like a fruit {a bit dry} and added them to them into the reduction. Have to check I havn't been poisoning the clan with syrup. Chatting to someone {retired from refuse} who was proposing recycling/pumping the Incinerator gas to power and heat the Brit. Said all the tech was available. Interesting idea I thought. I like the Incinerator as a backdrop to the Brit. A raw night smoke rising etc etc. On that note, to the pub, see if they'll put Ireland Austria on. Local interest.
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Post by innocentbystander on Nov 12, 2016 17:56:55 GMT
Dry Roasted nuts anyone? Too old skool? Scampi Fries. Cheese Moments. Bacon Fries. Bombay Mix. Good, handcrafted Pork Pie from the butchers. Lovely with some mustard. Word of warning on the Bombay Mix: it's a slippery slope. I had to take a serious look at my life when I ended up in the kitchen at 3am shovelling it in with a table spoon. I've kicked it now, but still feel on the brink of reverting. It's a test of strength if I go in to one of those multicultural supermarkets in Cobridge or Shelton and they've got the stuff in jumbo-bag-fulls.
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Post by Deleted on Nov 12, 2016 18:49:17 GMT
Dry Roasted nuts anyone? Too old skool? Scampi Fries. Cheese Moments. Bacon Fries. Bombay Mix. Good, handcrafted Pork Pie from the butchers. Lovely with some mustard. Word of warning on the Bombay Mix: it's a slippery slope. I had to take a serious look at my life when I ended up in the kitchen at 3am shovelling it in with a table spoon. I've kicked it now, but still feel on the brink of reverting. It's a test of strength if I go in to one of those multicultural supermarkets in Cobridge or Shelton and they've got the stuff in jumbo-bag-fulls. Can't stop giggling at this mate. Just can't quite picture someone spooning some Bombay Mix in at 3am in the Kitchen.
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Post by murphthesurf on Nov 12, 2016 18:49:46 GMT
Pretty sure I had some of those in the Bridge Street alehouse? Unless those you've pictured are a special edition. Recall a bit of zing but not a debilitating kick. Nowt like the Wasabi coated peanuts I had a go on once, and only once. I can just about handle the wasabi nuts. Plenty of water as a backup though. Isn't it a close relative of horseradish only multiplied by 20! You're close, Chuff. Wasabi is a green paste, used a lot in Japanese Sushi. Hot as hell. Not surprising as it's 10% horseradish and 90% napalm.
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Post by murphthesurf on Nov 12, 2016 18:54:53 GMT
Dry Roasted nuts anyone? Too old skool? Scampi Fries. Cheese Moments. Bacon Fries. Bombay Mix. Good, handcrafted Pork Pie from the butchers. Lovely with some mustard. Word of warning on the Bombay Mix: it's a slippery slope. I had to take a serious look at my life when I ended up in the kitchen at 3am shovelling it in with a table spoon. I've kicked it now, but still feel on the brink of reverting. It's a test of strength if I go in to one of those multicultural supermarkets in Cobridge or Shelton and they've got the stuff in jumbo-bag-fulls. If you want the phone number of Bombay Mixers Anonymous, sunbeam, let me know. Be strong. "We'll be with you........"
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Post by rogerjonesisgod on Nov 13, 2016 1:28:52 GMT
Isn't Naga Jolokia Ghost Chilli? That was the hottest chilli pepper at one time. What sadist thought to booby trap scratchings like that. Animals! It is and these scratchings were off the chart hot! There's HOT double HOT and these triple HOT ones. The label saying "not suitable for children" is not a marketing ploy. I did about 4 and then sat with a mouthful of beer for half an hour. Volcanic.
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Post by Skankmonkey on Nov 13, 2016 1:34:09 GMT
Isn't Naga Jolokia Ghost Chilli? That was the hottest chilli pepper at one time. What sadist thought to booby trap scratchings like that. Animals! It is and these scratchings were off the chart hot! There's HOT double HOT and these triple HOT ones. The label saying "not suitable for children" is not a marketing ploy. I did about 4 and then sat with a mouthful of beer for half an hour. Volcanic. Ouch! I don't fancy the sound of that.
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Post by murphthesurf on Nov 13, 2016 9:22:03 GMT
Isn't Naga Jolokia Ghost Chilli? That was the hottest chilli pepper at one time. What sadist thought to booby trap scratchings like that. Animals! It is and these scratchings were off the chart hot! There's HOT double HOT and these triple HOT ones. The label saying "not suitable for children" is not a marketing ploy. I did about 4 and then sat with a mouthful of beer for half an hour. Volcanic. Rog, if you eat very hot chillies, eg. in an extra-hot curry, and burn your mouth/throat, the best thing - apparently - to cool it down again (I was going to put 'relieve yourself' but then thought better of it in view of the wits we've got on 'ere) is to drink cold milk or plain yoghourt. A popular Indian drink is (I think) called Lassi and is (I think) made with yoghourt - so this would bear out the above theory. I'll check on this. 'Ang about……..
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Post by murphthesurf on Nov 13, 2016 9:37:07 GMT
Yep…… more or less. Here's what Wiki says: Lassi (pronounced la-SEE) is a popular traditional yogurt-based drink from the Indian Subcontinent and originates from the Punjab. Lassi is a blend of yogurt, water, spices and sometimes fruit. Traditional lassi (a.k.a., "salted lassi", or simply, "lassi") is a savoury drink, sometimes flavoured with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices. Salted mint lassi is highly favoured in Bangladesh. In Dharmic religions, yogurt sweetened with honey is used while performing religious rituals. Less common is lassi served with milk and topped with a thin layer of clotted cream. Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis. In Pakistan, salted lassi is often served with almost all kinds of meals, and is mostly made at home by simply whisking salt in yogurt and water. It is also sold at most dairy shops selling yogurt and milk, and both the salty and sweet variety are available. en.wikipedia.org/wiki/LassiOn the same Wiki page they give a sort-of recipe for Mango Lassi, topped with pistachios, which sounds quite nice.
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Post by bathstoke on Nov 13, 2016 9:43:42 GMT
It is and these scratchings were off the chart hot! There's HOT double HOT and these triple HOT ones. The label saying "not suitable for children" is not a marketing ploy. I did about 4 and then sat with a mouthful of beer for half an hour. Volcanic. Rog, if you eat very hot chillies, eg. in an extra-hot curry, and burn your mouth/throat, the best thing - apparently - to cool it down again (I was going to put 'relieve yourself' but then thought better of it in view of the wits we've got on 'ere) is to drink cold milk or plain yoghourt. A popular Indian drink is (I think) called Lassi and is (I think) made with yoghourt - so this would bear out the above theory. I'll check on this. 'Ang about…….. Went out for mates B'day drinks lastnight. Our local landlord is a sadistic b@$t@&d & makes his own ghost chilli vodka. We had "small" shots of that followed by Fireball shots to cool it down. Wish I had a bidet this morning...
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Post by murphthesurf on Nov 13, 2016 10:32:21 GMT
Rog, if you eat very hot chillies, eg. in an extra-hot curry, and burn your mouth/throat, the best thing - apparently - to cool it down again (I was going to put 'relieve yourself' but then thought better of it in view of the wits we've got on 'ere) is to drink cold milk or plain yoghourt. A popular Indian drink is (I think) called Lassi and is (I think) made with yoghourt - so this would bear out the above theory. I'll check on this. 'Ang about…….. Went out for mates B'day drinks lastnight. Our local landlord is a sadistic b@$t@&d & makes his own ghost chilli vodka. We had "small" shots of that followed by Fireball shots to cool it down. Wish I had a bidet this morning... Tee hee! Serves you right, Bathy! "Apart from THAT, Mrs. Lincoln, did you enjoy the play?"
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Post by rogerjonesisgod on Nov 13, 2016 10:49:32 GMT
Started a subtle campaign to try and re-instate the cockleman, Kershaws {I think it was} back into me local hostelry. After their demise we used to have packets of 'Super Cockles' on a card on the wall, always looked a bit dubious to me. Not a great seller in the end. I'm ok with twiglets. Any joy with the sloes mate? Got admit I've not bothered yet. Maybe tomorrow. When the Kershaws fella used to come into the local he'd stand in the doorway and shout "PRAWNS COCKLES MUSSELS WHELKS". If it was late on a Friday or Saturday and we'd all had a few then a huge cheer went up and because the bloke looked the spit of a young Barry Manilow the whole bar used to point at him and sing 'Mandy'. Happy days indeed. *Cheeese, those scratchings were from the London Road Ale House.
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Post by cheeesfreeex on Nov 13, 2016 20:50:48 GMT
Disappointing report on the 'Luxury' Black Truffle Aldi 'hand cooked' crisps. In the fire. The taste of rotting garlic.
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Post by Skankmonkey on Nov 13, 2016 21:35:33 GMT
Disappointing report on the 'Luxury' Black Truffle Aldi 'hand cooked' crisps. In the fire. The taste of rotting garlic. These are best avoided in Aldi as well mate. Not enough salt. Wrong texture. No flavour. No crunch. Wrong, wrong wrong. Inedible.
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Post by chuffedstokie on Nov 13, 2016 21:59:54 GMT
Purchased today on the basis of this thread was a family sized bag of twiglets. Just as I remember them. Nearly all gone. Fingers a curious colour as well. Yum.
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