Paid Members ReturnOfTheMack Posted April 30, 2025 Paid Members Posted April 30, 2025 (edited) https://freeimage.host/i/3XUg9kv Can't upload the sod. Edited April 30, 2025 by ReturnOfTheMack Quote
King Coconut Posted May 1, 2025 Posted May 1, 2025 10 hours ago, ReturnOfTheMack said: What a beautiful sight! Quote
Paid Members ReturnOfTheMack Posted May 1, 2025 Paid Members Posted May 1, 2025 Enough grease to float a battleship! A cracking easy meal. Quote
Paid Members mim731 Posted May 1, 2025 Paid Members Posted May 1, 2025 My heart hurts looking at that, in the best way. Quote
Merzbow Posted May 1, 2025 Posted May 1, 2025 Someone should publish a UKFF cookbook but first someone needs to try to deepfry a kwesh or something. Quote
Paid Members JLM Posted May 1, 2025 Paid Members Posted May 1, 2025 On 4/6/2025 at 11:55 AM, Gus Mears said: Anyone tried these? Made a specific trip to Morrison's to try and pick some up but the one near me doesn't stock them because south. I have some cousins who have the rather unusual dual heritage combo of half Mauritian/half Scottish. They have never felt more represented by a starter. Just needs a bit of Irn Bru lassi to wash it down. Quote
Moderators Chest Rockwell Posted May 1, 2025 Moderators Posted May 1, 2025 (edited) 3 hours ago, Merzbow said: Someone should publish a UKFF cookbook but first someone needs to try to deepfry a kwesh or something. Get Kay to write the foreword Edited May 1, 2025 by Chest Rockwell Quote
Paid Members Gus Mears Posted May 1, 2025 Paid Members Posted May 1, 2025 Hopefully it'll have a recipe for my favourite meal. A Big Roast Chicken. Quote
Members SuperBacon Posted May 1, 2025 Members Posted May 1, 2025 15 minutes ago, Chest Rockwell said: Get Kay to write the foreword I think we'd all like to see Cheese On Uncle have his own section. Quote
Paid Members Carbomb Posted May 1, 2025 Paid Members Posted May 1, 2025 1 hour ago, SuperBacon said: I think we'd all like to see Cheese On Uncle have his own section. If someone can make egg cups that look like hands cupping bollocks, they'll make a ton on here Quote
Paid Members Gus Mears Posted May 10, 2025 Paid Members Posted May 10, 2025 Breakfast of champions. Quote
Paid Members FLips Posted May 10, 2025 Paid Members Posted May 10, 2025 I used to date a girl from Bethnal Green for the better part of a year so had my fill of pie and mash. It’s decent enough but whether it was shop bought or homemade I don’t think I ever had a nice Liquor, it was always tasteless and watery. I prefer a nice creamy parsley sauce like you get with fish. Quote
Paid Members Gus Mears Posted May 10, 2025 Paid Members Posted May 10, 2025 It works alright with my breakfast eels, but yeah, I've wanged about half a gallon of spiced vinegar on to give it some zip. Quote
Members SuperBacon Posted May 10, 2025 Members Posted May 10, 2025 Absolutely vile and anyone picking that sauce over the other options needs a good long hard look at themselves. Quote
Paid Members Carbomb Posted May 10, 2025 Paid Members Posted May 10, 2025 I like parsley liquor when it's made with veg stock, not fish stock. It's easy to make tasty, most people just don't get it right. Quote
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