Paid Members Devon Malcolm Posted March 18, 2012 Paid Members Share Posted March 18, 2012 I thought we could do with one of these. Â So, anyone tried the new Philadelphia with Cadbury's chocolate yet? I don't really like Philadelphia as it's a bit plain and I've never been big on chocolate spreads, so I expected to hate this - I had to try it, though, out of curiosity. Â It's really very nice, though - except it just tastes of chocolate spread and has virtually no cheese taste to it at all. It's probably to do with how tasteless Philadelphia usually is. I'd like to see them try this with Dairylea instead. Â I'll probably shove some on a croissant for breakfast and then leave it in the back of the fridge and never have it again until I throw it away when it's three months past its best before date. Quote Link to comment Share on other sites More sharing options...
Paid Members FLips Posted March 18, 2012 Paid Members Share Posted March 18, 2012 My brother got some of that in. I had it once on some toast and enjoyed it but haven't touched it since. I don't get chocolate spread in very often, but this is nowhere near as nice as Nutella. Quote Link to comment Share on other sites More sharing options...
KFR42 Posted March 18, 2012 Share Posted March 18, 2012 We're making a cheese cake out of it today. It was never going to taste killer chocolate spread, it's more like instant cheesecake topping. Lovely on a biscuit! Quote Link to comment Share on other sites More sharing options...
ajmcstyles Posted March 18, 2012 Share Posted March 18, 2012 Just made some cake using some instant cake mix from town. Tried mixed chocolate mix and orange mix and adding two terrys chocolate orange bars then just add water and bake, didnt workout well very bland and boring should of just gotten the lemon cake mix. Quote Link to comment Share on other sites More sharing options...
BiffingtonClyro Posted March 18, 2012 Share Posted March 18, 2012 (edited) I've been eating a lot of SPAM Fritters recently. They're lovely, instead of oven baking them however I like to play up to the Glaswegian stereotype by frying them. I ate two with onion rings last night and could actually feel my cholestrol go up. Worth it though. Edited March 18, 2012 by BiffingtonClyro Quote Link to comment Share on other sites More sharing options...
patiirc Posted March 18, 2012 Share Posted March 18, 2012 I've been eating a lot of SPAM Fritters recently. They're lovely, instead of oven baking them however I like to play up to the Glaswegian stereotype by frying them. I ate two with onion rings last night and could actually feel my cholestrol go up. Worth it though. Â SPAM fritters are great. One of the local chippies did them until it burnt down, and for 60p it was lunch on its own. The 'official' twaddle you can get from the supermarkets are rubbish though. Quote Link to comment Share on other sites More sharing options...
BiffingtonClyro Posted March 18, 2012 Share Posted March 18, 2012 I've never eaten one out the chippy. I don't think i've ever seen them sold in Glasgow to be honest. The magical Pizza Crunch was our healthy school meal. Wee bottle of Irn Bru and Pizza Crunch and chips for Quote Link to comment Share on other sites More sharing options...
kendal mint cake Posted March 18, 2012 Share Posted March 18, 2012 Small, try adding a bit of Philly to mashed potatoes. It's the tits. Quote Link to comment Share on other sites More sharing options...
Retro Red Posted March 18, 2012 Share Posted March 18, 2012 Small, try adding a bit of Philly to mashed potatoes. It's the tits. Â Ooh. Must keep that one in mind. Quote Link to comment Share on other sites More sharing options...
Big Rob Posted March 18, 2012 Share Posted March 18, 2012 Olive oil rather than butter is lovely too. Quote Link to comment Share on other sites More sharing options...
Moderators PowerButchi Posted March 18, 2012 Moderators Share Posted March 18, 2012 I've been eating a lot of SPAM Fritters recently. They're lovely, instead of oven baking them however I like to play up to the Glaswegian stereotype by frying them. I ate two with onion rings last night and could actually feel my cholestrol go up. Worth it though. Â SPAM fritters are great. One of the local chippies did them until it burnt down, and for 60p it was lunch on its own. The 'official' twaddle you can get from the supermarkets are rubbish though. Â A local chip shop does a mushy pea fritter. I was amazed to discover how awesome it was. Quote Link to comment Share on other sites More sharing options...
Paid Members Devon Malcolm Posted March 18, 2012 Author Paid Members Share Posted March 18, 2012 I've been eating a lot of SPAM Fritters recently. They're lovely, instead of oven baking them however I like to play up to the Glaswegian stereotype by frying them. I ate two with onion rings last night and could actually feel my cholestrol go up. Worth it though. Â We used to have them at junior school. They were one of the few things that were edible. Not sure I'd like them now, though. Â Also, had some chocolate Philadelphia on a digestive before. Splendid. Next stop tomorrow - croissant. Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted March 18, 2012 Share Posted March 18, 2012 A few years ago myself and some mates made a scotch pork pie. Take a mini pork pie, cover in sausage meat and breadcrumbs, deep fry it and presto. It was prett fucking grim actually, since the oil just soked into the pie crust, because we didn't seal them with enough meat. We also scotched some scotch eggs, so there was twice the amount of meat. All of this came about because a friend bought a big industrial deep fryer from an auction, I still can't believe he cooked a whole turkey in it. We had to wheel it out from his garage and set it up in his garden because he nearly burned down his garage the first time he used it, because there was still ice in the sausage meat. Quote Link to comment Share on other sites More sharing options...
Paid Members FLips Posted March 18, 2012 Paid Members Share Posted March 18, 2012 A few years ago myself and some mates made a scotch pork pie. Take a mini pork pie, cover in sausage meat and breadcrumbs, deep fry it and presto. It was prett fucking grim actually, since the oil just soked into the pie crust, because we didn't seal them with enough meat. We also scotched some scotch eggs, so there was twice the amount of meat. All of this came about because a friend bought a big industrial deep fryer from an auction, I still can't believe he cooked a whole turkey in it. We had to wheel it out from his garage and set it up in his garden because he nearly burned down his garage the first time he used it, because there was still ice in the sausage meat. Â That might explain some things. Me and my mate were frying different stuff in it years ago (about 2007) but when we put frozen sausages in it gave off a fume that fucking killed our eyes. We had no idea why, it just really stung. Why can't you deep fry ice? Is there some mad science behind it? Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted March 18, 2012 Share Posted March 18, 2012 That pretty much explains what happened, there was a tiny fireball that shot out of the fryer, scorching his garage's ceiling. Quote Link to comment Share on other sites More sharing options...
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