American Ethnic Food?
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From: Bob Myers on 28 Jun 2010 00:34 S'mee wrote: > > That is just wrong on so many levels...haggis should ALWAYS be made > from scratch. Yes, and then immediately thrown out. ;-) Bob M.
From: Hog on 28 Jun 2010 13:36 SIRPip wrote: >SNIP food stuff > LFiWC's daughter appears: (she's just laahvely - about 16, still in > her school uniform, long black hair, huge dark eyes, you know what I > mean) What can I do for you <elbowing LFiWC towards the kitchen door> *PERK* -- Hog
From: Catman on 28 Jun 2010 17:00 SIRPip wrote: > Beav wrote: > >> "SIRPip" <gingerbloke(a)gmail.com> wrote in message >> news:xn0gvvpw630tebw00n(a)news.eternal-september.org... > >>> I travel to the only chippy for miles that still uses fat rather >>> than oil. The smell, man, the smell - and the haze of fatsmoke in >>> the street, it fair makes your mouth water. >> Unbelievably, we have a two Chinese chippies in the centre of the >> village, both owned by the same guy. One does everything like most >> Chinese chippies, but the other one (The Village Chippy FFS) only >> does English style, with beef dripping for the chips and fish. >> They're a Friday night staple at my place and the taste harks back to >> the real old chippies of the past. >> >> The only difference now is the cleanliness. One has it, the other >> never did, but the smell could draw you further than dynamite could >> fooking blow you. :-) > > IDGAF who is behind the counter, TBH - although it brings to mind a > most entertaining conversation in a Chinese Chippy - the only chippy > open on a Monday round here: > > Door: Dingdong! > > Little Fella in White coat: Harro! > > Me: Wotchamate - > <scanning bafflingly lengthy, multicoloured, backlit menu on wall> > - What pies have you got in the heater this evening? > > (It was at the end of one of the days we moved house, so we wanted > something fast and filling) > > LFiWC: Haah ... We got Pukka (Brand name (in this region at least) for > a whole variety of pies with a whole variety of fillings) Pies! <snip> Heh. You do know that the variety is displayed by the colour of the foil? -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
From: SIRPip on 28 Jun 2010 17:28 Catman wrote: > SIRPip wrote: > > Beav wrote: > > > >>"SIRPip" <gingerbloke(a)gmail.com> wrote in message > > > news:xn0gvvpw630tebw00n(a)news.eternal-september.org... > > > > > > I travel to the only chippy for miles that still uses fat rather > > > > than oil. The smell, man, the smell - and the haze of fatsmoke > > > > in the street, it fair makes your mouth water. > > > Unbelievably, we have a two Chinese chippies in the centre of the > > > village, both owned by the same guy. One does everything like most > > > Chinese chippies, but the other one (The Village Chippy FFS) only > > > does English style, with beef dripping for the chips and fish. > > > They're a Friday night staple at my place and the taste harks > > > back to the real old chippies of the past. > > > > > > The only difference now is the cleanliness. One has it, the other > > > never did, but the smell could draw you further than dynamite > > > could fooking blow you. :-) > > > > IDGAF who is behind the counter, TBH - although it brings to mind a > > most entertaining conversation in a Chinese Chippy - the only chippy > > open on a Monday round here: > > > > Door: Dingdong! > > > > Little Fella in White coat: Harro! > > > > Me: Wotchamate - <scanning bafflingly lengthy, multicoloured, > > backlit menu on wall> - What pies have you got in the heater > > this evening? (It was at the end of one of the days we moved > > house, so we wanted something fast and filling) > > > > LFiWC: Haah ... We got Pukka (Brand name (in this region at least) > > for a whole variety of pies with a whole variety of fillings) Pies! > <snip> > > Heh. You do know that the variety is displayed by the colour of the > foil? I do. Now. -- SIRPip : B12
From: Catman on 28 Jun 2010 17:32
SIRPip wrote: > Catman wrote: > >> SIRPip wrote: >>> Beav wrote: >>> >>>> "SIRPip" <gingerbloke(a)gmail.com> wrote in message >>>> news:xn0gvvpw630tebw00n(a)news.eternal-september.org... >>>>> I travel to the only chippy for miles that still uses fat rather >>>>> than oil. The smell, man, the smell - and the haze of fatsmoke >>>>> in the street, it fair makes your mouth water. >>>> Unbelievably, we have a two Chinese chippies in the centre of the >>>> village, both owned by the same guy. One does everything like most >>>> Chinese chippies, but the other one (The Village Chippy FFS) only >>>> does English style, with beef dripping for the chips and fish. >>>> They're a Friday night staple at my place and the taste harks >>>> back to the real old chippies of the past. >>>> >>>> The only difference now is the cleanliness. One has it, the other >>>> never did, but the smell could draw you further than dynamite >>>> could fooking blow you. :-) >>> IDGAF who is behind the counter, TBH - although it brings to mind a >>> most entertaining conversation in a Chinese Chippy - the only chippy >>> open on a Monday round here: >>> >>> Door: Dingdong! >>> >>> Little Fella in White coat: Harro! >>> >>> Me: Wotchamate - <scanning bafflingly lengthy, multicoloured, >>> backlit menu on wall> - What pies have you got in the heater >>> this evening? (It was at the end of one of the days we moved >>> house, so we wanted something fast and filling) >>> >>> LFiWC: Haah ... We got Pukka (Brand name (in this region at least) >>> for a whole variety of pies with a whole variety of fillings) Pies! > >> <snip> >> >> Heh. You do know that the variety is displayed by the colour of the >> foil? > > I do. Now. > Sorry about that. Still, good story, though. -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk |