Annette Curtain

YES DON'T buy a French car for starters (td)

For you Ted A classic Wimpy cooked on a hot griddle (by a man in a paper hat) http://www.wimpy.uk.com/images/products/Bender-in-a-Bun-Cheese.jpg Keeping it real NETTE::o

Try Duck GB It's a classic with Puy Lentils And although Duck is a naturally fatty bird, the saturated fats from a water fowl sticks less to our arteries than Pork or Beef. Indeed, now onto Sausages. *Morcilla (spanish black pudding with rice in) are particularly good at the moment at the junction between Winter & Spring http://www.losgazquez.com/blog/wp-content/uploads/2007/12/annas-chorizo-and-morcilla.jpg *Fried in slices, baked whole or Braised gently in a pot with beans & such likes NETTE(tu)

Laddy Muck Wrote: ------------------------------------------------------- > Atticus Wrote: > -------------------------------------------------- > ----- > > GG, in this cyber world of anonymity, how could > > one really profess love for another? > > Ahhhhhhh Atticus, you have yet to be enchanted by > his magic, it seems. *swoons* > > And thank you Gi-Gi for being the bearer of this > good news. Glycemic Index - Glycemic Index ? How sweet * prepares rose petal strewn path for Hon to be wheeled down in his bath chair * :-S

A Meile would never try to hurt you Sweet little (with optional turbo brush & Active HEPA filter SF-AH 50 Part no.(S4000 & S5000) [07226170]) things that they are :-S

Oh joy And I retract my rather inappropriate "maybe he's brown bread" comment (thank fuck for that) *prepares celebration sausage* NETTE:-S

If Henry is wrapping his cable around Hoover, i'd say there's a jealousy issue going on.

A "cheffy" Sausage tip If you want a moist but golden sausage here's a trade tip, which is good for a small or large amount of Sausages In a pan make up some strong chicken stock from a cube or two (kallo organic is good) Get the stock rolling and then place the sausages in the hot rolling stock, then reduce the heat once they're simmering Poach for about 20 minutes ( you'll end up with a pale but lightly cooked sausage) Now heat a litte butter and a little oil in a frying pan. Brown the sausage gently until the desired colour is reached. Then stand off briefly with a lid on the pan. This also works brilliantly for a BBQ as it renders the fat off prior to placing over the coals. You'll end up with moist, juicy bangers every time. NETTE:-S

I'm rather partial to Brindisa's chorizo picante They sell them in Franklin's shop for about ?3.99 (& cheaper than online at Brindisa) Basically they're fresh mini Chorizo links, about 12 to a pack. I slice them at 45 degrees and slooooowly fry them is some olive oil until they render , then spoon this over a couple of poached eggs A very simple pleasure indeed NETTE(tu)

Otta Wrote: ------------------------------------------------------- > Hahaha are you UDT's evil twin? What a thought:-S I do though like real Jelly but not so keen on virtual Jelly I mean where would we be without Trifle or Jambon Persil ? Nette

steveo Wrote: ------------------------------------------------------- > Would it be uncouth to introduce Ginger to a > Saveloy, or a 'Rubber husband' as my grand dad > used to call them? From you, yes stevo However, I heard yesterday that Sav's were originally made from Pig's brains Which is a neat segway/segue to the Tamworth Two. Their brains stayed intact and earned them a place in porcine history. Also. Very joyful to see Master David "twanging his red braces" Carnelll out-an-about on the Forum, waxing lyrical over a Sausage or three. http://desmond.imageshack.us/Himg718/scaled.php?server=718&filename=photodhb.jpg&res=medium I leave you with a comedy photo of me "fingering" the Ginger Pig next door this morning:) Which was nice:-S NETTE

katie1997 Wrote: ------------------------------------------------------- > Do you think of banking when you see her? > > If so, she probably is one. I sometimes imagine her on a trampoline/waterbed, surrounded by ?50 notes & saying "Please enter your pin" :-$

Gingerbeer Wrote: ------------------------------------------------------- > Sausage as a national obsession is definitely > something they dont mention on the expat boards! I > actually dont eat most meats, but I think Ill be > thorougly entertained watching some shameless > sausage snarfing. What meats do you eat GB If it's about the quality then rest assured, there's a whole additive free, free range & organic rare breed meat "thang" going on here in East-Blighty-Dulwich Also did you know that we have the strictest rules on Pig husbandry ( I just love that phrase ) in the World. Our pigs are treated like veritable Kings & Queens before we eventually kill/eat them. Indeed I suggest your swat up on the rare breed movement before you arrive. Basically we find a breed/cow/sheep/pig that's on the verge of extinction, then breed it back to sustainable levels & then proceed to eat the thing in great quantity. Perverse really, but true. NETTE:)

GB We the "British" have a fondness/obsession for the noble Sausage here. Those illustrated are probably all Pork (other meats are available) but spiced, herbed or complemented with other delicious ingredients. When you arrive you'll notice that no British/South African/kiwi BBQ is complete without these. They are infact the very backbone of our Summer Trust me, within no time you'll have your lips round one like a pro NETTE;-)

El Pibe Wrote: ------------------------------------------------------- > I'm just waiting for the use of 'libtards'. > > Is this where i say "jelly is Rick Channing" even > if it isn't. Is this where i say "jelly is Tarot/Captain Scarlett" even if it isn't.

Loz Wrote: ------------------------------------------------------- > I reckon jelly is an UndisputedTruth invention for > trying to make bankers look bad. Am I being really dim here. But are people who work in High Street banks classed as Bankers ? Aren't they classed/heaped in the same grey bracket like shop or office workers I mean the girl with the big knockers and airbrushed nails (retro surfing style this week) in Santander in Sydenham Rd, is she a Banker ? NETTE:-S

Realistically I can see the bikes coming down to Camberwell Green, then Herne Hill and round to Brixton & Clapham Common Maybe if they get to Herne Hill they could morph out towards Dulwich Village Maybe Meanwhile, ride your own friggin bike NETTE:)

I do love a Sausage I don't eat them often, but when I do it has to be a good one http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Sausages_Oxford.jpg/800px-Sausages_Oxford.jpg In the good-Ol'-days I used to buy mine at *Simply Sausages in Farringdon, but they're long gone now I look back fondly at the memory of a Heap's Number One or a London Breakfast Anyway, times have changed and I now favour the Black Farmer's Sausage over any other :-$ ( insert-cock-gag-here ) They are VERY delicious , award winning and (wheat and gluten free) available at Sainsbo's etc However, I'm always keen to try other Sausages Any EDF favourites or recommendations ? NETTE(tu) * now available at W******e

Michael Palaeologus Wrote: ------------------------------------------------------- > Ah Quids, Saturday morning sees you in a positive > state of mind I see .... I think ????'s is going through the male menopause Michael. :-S

It looks like a naked Dalek to me. So to lighten up it's look, I suggest a giant Sombrero. Or a deerstalker perched jauntily on the top Wadda-you-think? NETTE:-S

I recommend some WD40

I've got a hangover :(

Ahhhh Erm sozza my mistake *smacks self in mush* :-$

Shame she didn't see your earlier thread and smack you in the mush NETTE

steveo Wrote: ------------------------------------------------------- > Couldn't the original Hepworth be duplicated in > fibre glass? You is well funny stevo Actually, I think they should employ a mime artist to represent the story of the original BH piece :)):))