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ed_pete

By ed_pete
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Seabag

Seabag

Posted
Posted

Louisa Wrote:

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


> I don't follow them on Twitter because I don't

> care for too much social media as previously

> stated. I just love their food. They have the most

> amazing buttery sausage rolls around.

>

> Louisa.



Buttery ? I think it's bakers margarine they use

camberwell70

camberwell70

Posted
Posted

maxxi Wrote:

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

> camberwell70 Wrote:

> --------------------------------------------------

> -----

> > dbboy Wrote:

> >

> --------------------------------------------------

>

> > -----

> > > Asda -12 for ?1

> >

> > 12 what?

>

> Does it really matter at that price?


It matters...at all costs!

Muley

Muley

Posted
Posted

Louisa Wrote:

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

> Seabag we agree on something!!!

>

> Cream/soft cheese for me, or even a nice Brie.

> Would compliment the raisens and orange peel

> perfectly.

>

> Louisa.



Brie. Brie? BRIE? Brie as in fancy, faffy, condescending, patronising FRENCH cheese?

What you want is a big chunky slice of proper Chedder in yer buns. What are you, a hipster or something?

Louisa

Louisa

Posted
Posted

Muley Wrote:

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

> Louisa Wrote:

> --------------------------------------------------

> -----

> > Seabag we agree on something!!!

> >

> > Cream/soft cheese for me, or even a nice Brie.

> > Would compliment the raisens and orange peel

> > perfectly.

> >

> > Louisa.

>

>

> Brie. Brie? BRIE? Brie as in fancy, faffy,

> condescending, patronising FRENCH cheese?

> What you want is a big chunky slice of proper

> Chedder in yer buns. What are you, a hipster or

> something?


I wouldn't eat the French muck out of principle. Somerset Brie is perfect, better than anything the French could make. Same goes for cheddar, has to be from Somerset with the "West Country farmhouse" label.


Louisa.

NunheadBear

NunheadBear

Posted
Posted

?1.50 for a hot cross bun that size I don't mind! (See picture)

And let's assume Brick House pays the bakers the London living wage which I believe is ?9.40. I think pricing it at ?1.50 is a bargain!


Let's break it down, shall we?


According to this recipe http://www.bbc.co.uk/food/recipes/hotcrossbuns_397

it takes 2 hours to make 12 hot cross buns


2 x ?9.40 = ?18.80

Divided by 12 = ?1.566666666666667

And that's just labour. Rent, electricity and ingredients are missing!

DulwichFox

DulwichFox

Posted
Posted

NunheadBear Wrote:

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

> Of course they don't sit there and watch the dough

> prove. don't the do other pastry too? :)



I don't know if they do make their own Buns.. They might buy in... From where ever..


.. But like I said..(somewhere) I don't think ?1.50 is that expensive for a sit in..


DulwichFox.

Mick Mac

Mick Mac

Posted
Posted

uncleglen Wrote:

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

> I agree, French brie is too salty and rubbery in

> texture....Somerset is much nicer- and the

> Cheddar...the cave-matured from Cheddar Gorge is

> the very best.


If you go to the Cheese Block the French brie is amazing. Rubbery it certainly isnt.

maxxi

maxxi

Posted
Posted

Mick Mac Wrote:

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

> uncleglen Wrote:

> --------------------------------------------------

> -----

> > I agree, French brie is too salty and rubbery

> in

> > texture....Somerset is much nicer- and the

> > Cheddar...the cave-matured from Cheddar Gorge

> is

> > the very best.

>

> If you go to the Cheese Block the French brie is

> amazing. Rubbery it certainly isnt.


Indeed - the Brie de Meaux that sits on that back shelf threatening to ooze over the edge is a spreadable delight and truly one of life's joys.

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