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| Dodo |
 Posted: Sun Dec 24, 2006 4:28 pm |
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Joined: 14 Oct 2003
Posts: 676
Location: Dover UK
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This whole thread made me giggle good and proper.......
Ukoldschool, for once I totally agree with you. 
And Billybonebrake, that was an awesome comment.......I was laughing reading it......then Steve G not "quite" getting it, or was he?, dammit.....laugh? I nearly pissed myself.......
Funny how you can read all sorts of stuff on this forum, and miss total nuggets like this.....thanks.
Merry christmas all, I'm off for some cheese on toast 
Quote: "The one thing I remember about Christmas was that my father used to take me out in a boat about ten miles offshore on Christmas Day, and I used to have to swim back. Extraordinary. It was a ritual. Mind you, that wasn't the hard part. The difficult bit was getting out of the sack.
*John Cleese |
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| slob-air |
| Posted: Sun Dec 24, 2006 4:44 pm |
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Site Admin
Joined: 27 Oct 2001
Posts: 63453
Location: S&B HQ
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Damn English always mucking everything up! It's WELSH rarebit! Not freaking English rarebit!
BBB - Yours sounds good. But this sounds better.
Ingredients
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast
Method
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately. |
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| Dodo |
| Posted: Sun Dec 24, 2006 4:59 pm |
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Joined: 14 Oct 2003
Posts: 676
Location: Dover UK
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Ruin it we may, but the Gypsy toast version is pretty cool too (pikey roots don't you know), first have a proper English fry up in deep lard(these days I use sunflower oil, and don't bother with the fry up, and it's not quite the same), then:
A bunch of eggs, as many as you need to feed peeps, whisked severely, whack a load of Worcestershire sauce in there enough so the colour of the eggs turns distinctly brown, a little salt and pepper.......then soak thick cut bread in the mix until thoroughly soggy, and fry in the pan until lightly browned, top with whatever your cheese mix of preference is, and grill untill the cheese bubbles and browns, for me it's just plain mature cheddar, it's heart-attack material, but it don't half taste good guvn'r. 
*edited several times cause I cant see properly on account of the beer |
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| slob-air |
| Posted: Sun Dec 24, 2006 5:53 pm |
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Site Admin
Joined: 27 Oct 2001
Posts: 63453
Location: S&B HQ
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| steve-g |
| Posted: Mon Dec 25, 2006 1:35 pm |
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ORDER OF THE SKULL
Joined: 17 Jul 2003
Posts: 7292
Location: UK.
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Dodo wrote: And Billybonebrake, that was an awesome comment.......I was laughing reading it......then Steve G not "quite" getting it, or was he?
No, I wasn't getting it!  |
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| BillyBonebrake |
| Posted: Wed Jan 03, 2007 7:48 pm |
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ORDER OF THE SKULL
Joined: 09 Jul 2003
Posts: 7513
Location: The Institute
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Wow, slob thats an entirely different version, sounds tasty. I'm putting on the weight, lately. No exercise with the crankle ... living like a veal calf. I'm going to try it out.
And dodo I was shocked that steve-g didn't pick up the cheese shop bit. Glad it made someone laugh. Making Brits laugh is not easy for Americans. Unless we're be laughed at ... or co-opting their own stuff. |
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| strong reaction |
| Posted: Thu Sep 13, 2012 6:51 am |
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ORDER OF THE SKULL
Joined: 11 Jan 2010
Posts: 1482
Location: A field in Ireland
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Jesus, just saw this.
Grill some bread (not fry, in the fricking oven), add some cheese, melt the cheese. Add some sauce if you fancy.
All this poncing around with yolks and rouxs?
No wonder you yanks never get anything done. We'd never have got away with stealing other people's countries if we'd been locked in the kitchen.
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