Brighteyes Posted March 15, 2005 Author Share Posted March 15, 2005 Flora takes in CO2 and releases O2....Thats how come you can breath dear. Link to comment Share on other sites More sharing options...
Guybrush122 Posted March 15, 2005 Share Posted March 15, 2005 More importantly, they make excellent salads. Link to comment Share on other sites More sharing options...
Skinkie Posted March 15, 2005 Share Posted March 15, 2005 Oceans suck in CO2 as well. Link to comment Share on other sites More sharing options...
Darth Groovy Posted March 16, 2005 Share Posted March 16, 2005 I hope that tastes better than it looks, because I stepped in something like that once in the street at Mardi Gras in New Orleans. Damn near ruined a perfectly good pair of Doc Martens. Link to comment Share on other sites More sharing options...
Joshi Posted March 16, 2005 Share Posted March 16, 2005 And if you buy them ready made from a shop and heat them up in the oven, they taste like what you stepped in too. Link to comment Share on other sites More sharing options...
Skinkie Posted March 18, 2005 Share Posted March 18, 2005 This is probably a mistake, but I'm gonna ask.... what are those? Link to comment Share on other sites More sharing options...
Brighteyes Posted March 18, 2005 Author Share Posted March 18, 2005 We call them "sausages". Link to comment Share on other sites More sharing options...
Joshi Posted March 18, 2005 Share Posted March 18, 2005 It's Toad in the Hole (British). It's sausages cooked in Yorkshire Pudding (if you're living in a country that has no idea what Yorkshire Pudding is, don't ask, just don't ask). I assume that once, that was a good idea as everyone loves yorkshire pudding, so stuffing sausages in them just seemed like the logical choice. That is, before supermarkets decided to sell them semi cooked so you just threw it in the oven and hoped for the best without realising that the bottom half of the sausages that were consumed in yorkshird pud were infact not being cooked at all. That was an interesting night for me. Link to comment Share on other sites More sharing options...
Sivy Posted March 18, 2005 Share Posted March 18, 2005 yeah you should always make your own toad in the hole. that way you can give the sausages a few minutes under the grill so they get a head start. Link to comment Share on other sites More sharing options...
Darth Groovy Posted March 19, 2005 Share Posted March 19, 2005 Originally posted by Joshi It's Toad in the Hole (British). It's sausages cooked in Yorkshire Pudding (if you're living in a country that has no idea what Yorkshire Pudding is, don't ask, just don't ask). I assume that once, that was a good idea as everyone loves yorkshire pudding, so stuffing sausages in them just seemed like the logical choice. That is, before supermarkets decided to sell them semi cooked so you just threw it in the oven and hoped for the best without realising that the bottom half of the sausages that were consumed in yorkshird pud were infact not being cooked at all. That was an interesting night for me. Man, I am still trying to figure out why ANYONE would ingest Black Pudding by free will alone. Look at this . And then: Black Fried Meat Pudding (Irish) Yield: 8 Servings 1 lb Pig's liver 1 1/2 lb Unrendered lard, chopped 120 fl Pig's blood 2 lb Breadcrumbs 4 oz Oatmeal 1 Medium onion, chopped 1 ts Salt 1/2 ts Allspice 1 Beef casings Always served with an Irish "fry". The preparation of this pudding may be impractical these days due to the difficulty of procuring fresh pig's blood and casings. Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Hungry yet? I had to look up your "yorkshire pudding out of curiousity. Too me it looked like a rather large omelette, and being a pretty good cook myself, I was only half right: Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped. See for yourself. Now about sausages. Not a HUGE fan of sausages, some are good though. I like polish sausages, itallian saugages, and that crumpled up thick sausage you find on Chicago pizza. What I HATE however, is hot dogs. Americans eat the hell out of them, but personally, I am so discusted by hot dogs, I won't go near them. There WAS a time when I was younger, I used to fancy hot dogs, but growing up poor on welfare, we ate hot dogs about 3 nights a week, EVERY week. We just....had no choice. My dad would go to this gas station that sold them for dirt cheap, and just stock up on the damn things. We had a rather large deep freezer he stored them in. I got really damn tired of hot dogs. THEN, in 1993, I was finally done. Me and my buddy AL went to a three day christian rock festival, and we had ribeyes the first day, but Al, LIKE my dad, found yet ANOTHER great deal on hot dogs, and we ate the damn things three times a day for the remainder of the festival. I have not ate a hot dog since 1993, nor do I choose to do so ever again. Anyways, before I drifted off topic, the name "Toad in the Hole (British)", reminded me of one of my mother's noble attempts at trying to make a hot dog less painful to eat: It's called "Pig In A Blanket" Nothing fancy, she'd just wrap the hotdogs in sliced cheese, and then wrap that with those crescent rolls that pop out of the can in the frozen food section. She gets an A for effort, but i'm not eating no damn hot dogs again, as long as I can help it. Link to comment Share on other sites More sharing options...
Kjølen Posted March 19, 2005 Share Posted March 19, 2005 We know what a Pig in a Blanket is Grooves. Or at least... most of us. Link to comment Share on other sites More sharing options...
DrMcCoy Posted March 19, 2005 Share Posted March 19, 2005 ...Well, I didn't know... And looking at the pictures, I don't wanna know... Link to comment Share on other sites More sharing options...
Kjølen Posted March 19, 2005 Share Posted March 19, 2005 Actually, Pig in a Blanket is suppose to involve pork somewhere, but who knows what's in a hotdog. Link to comment Share on other sites More sharing options...
Joshi Posted March 20, 2005 Share Posted March 20, 2005 I'd always affiliated pig in a blanket to be a sausage wrapped in bacon. At which point we'd figure out the U.S's obesity problem (don't start, I know the U.K isn't exactly stick insect central). Groove (and any other U.S peopls who'er interested) at your next Thanksgiving, or, simply the next time you have a real roast (roast anything, but poultry is a good idea) find the recipe for yorkshire pudding and try it (try it dry first and then dowse it in gravy and see what takes your fancy). You may find it nicely compliments a nice sunday dinner. Oh, and you don't have to make big ones, you can make lots of smaller ones if you want, so it's easier to dish out, about the size of a largish cupcake should do. Otherwise you have to go to the trouble of cutting it up for everyone. Link to comment Share on other sites More sharing options...
toenail1 Posted March 20, 2005 Share Posted March 20, 2005 The things I've called "pigs in a blanket" have always been those mini weinies wrapped in pillsbury croisant rolls. Link to comment Share on other sites More sharing options...
Darth Groovy Posted March 20, 2005 Share Posted March 20, 2005 Originally posted by DrMcCoy ...Well, I didn't know... And looking at the pictures, I don't wanna know... That may be the most intelligent thing you have said all year. Link to comment Share on other sites More sharing options...
Skinkie Posted March 20, 2005 Share Posted March 20, 2005 Hey pigs in a blanket are a sausage wrapped in a pancake. No other definition is acceptable. Link to comment Share on other sites More sharing options...
Kjølen Posted March 20, 2005 Share Posted March 20, 2005 What about pork in egg? Like an omlette? Link to comment Share on other sites More sharing options...
Darth Groovy Posted March 21, 2005 Share Posted March 21, 2005 Originally posted by Kjølen What about pork in egg? Like an omlette? What about it? Link to comment Share on other sites More sharing options...
Joshi Posted March 21, 2005 Share Posted March 21, 2005 Is this a question? Link to comment Share on other sites More sharing options...
Alien426 Posted March 22, 2005 Share Posted March 22, 2005 Four question marks not enough for you? Link to comment Share on other sites More sharing options...
Joshi Posted March 22, 2005 Share Posted March 22, 2005 Actually my post had nothing to do with the preceding post, it was a statement on it's own in the spirit of the Pub Council and so on (otherwise I would have asked "Was that a question"). Basicaly, is the statement "Is this as Question?" a question or not? This was posed on an Oxford examination paper (in philosophy) and a one sentence answer got the highest mark for it. Lets see if you can guess it (and by guess I of course mean Google). Link to comment Share on other sites More sharing options...
DrMcCoy Posted March 22, 2005 Share Posted March 22, 2005 ...I found: "Yes, if this is an answer." . . . Link to comment Share on other sites More sharing options...
Joshi Posted March 22, 2005 Share Posted March 22, 2005 It's "No but" as a posed to "Yes if" but other than that, yes, you're right. Link to comment Share on other sites More sharing options...
Brighteyes Posted March 22, 2005 Author Share Posted March 22, 2005 What we needs is a proper nosh up of Bangers n Mash and a pint at the rub a dub dub. Link to comment Share on other sites More sharing options...
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