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Most bizaree football food I've had was when watching Russia v Italy WC qualifyers ('97) at the Dynamo Stadium in Moscow. Minus 5c and you couldn't see the pitch for the snow, let alone your seats. A group of Russians in front of us started handing out sausage and bread and neat Vodka which they'd sneaked in by simply emptying into a plastic bag and then cutting the corner to pour. Crap game but great atmosphere.

I had a very very bizarre chicken curry pie at Bristol City a few years ago.... It made me feel very ill!


I love scousers for the fact they have to call everything scouse... Around this time of year, there will be firework parties, and people will be cooking up big pans of scouse, which is effectively exactly the same as any other pan of hot stew from anywhere in the world! Bloody nice though!

Annasfield Wrote:

-------------------------------------------------------

> I was always lead to believe that Scouse stew is

> where the term Scouse/r came from.


The Scouse/R name did originate with the dish but the dish itself has a longer history. Lobscouse is / was a sailors dish. Alternate layers of potato and mutton cooked very slowly in stock over a long period. Originaly a Scandinavian dish (and still popular in Norway) it became a Liverpool dish when Liverpool was a great sea port.

Last night - Shugborough Hash. I can minced beef, one can tinned peas - heat together in a saucepan, add dried potato powder until very stiff. Sounds disgusting but is a comfort meal from childhood outward bound weekends.


Tonight I will be mostly roasting a chicken.

Beef bourguignon - basically beef stew made with red wine - slow cooked for ten hours since this morning. When my key turns in the front door, the aroma will hit me - the best welcome home in the world!


A slow cooker recipe book was this year's best purchase for me. Is that a sign of old age?

now way Bellenden Belle - that's what i was going to make!


I shall instead be making it tomorrow now ( coz the butcher's isn't open on a Monday - bah!)


Tonight shall be some combo of chicken slow cooked in a painfully hot sauce and crisped up at the end

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