BoxRec

WildWaylon wrote:

DavidPayne wrote:No advance on pickled onions? For the definition of rattlers?

They're the warmed over unsold chips from lunch time served at tea time before the fresh fry.

Or worse, overnight served at lunctime.

Grim, over-cooked, dark, satanic chips.

Is there such a thing as a bad chip?

Not heard the expression before but bad chip shops do diabolical things. Pies that have been warmed up twice with hard dried up meat inside are bloody horrible. I knew a chippy that sold last nights leftover fish cold at half price. Not a good thing but better than warming it up again. Good chippys are not easy to find and busy popular ones are usually the best. I like my fish fried while I wait with freshly fried chips. If a chippy opens at say 6 in the evening I wont go until after 7, by then the lunchtime warmups have gone.

Oh god I've had the rock hard pie thing before. Nasty. You cut into the pastry to find a cavernous space populated with tiny little flinty pellets of 'meat.'

You can't beat a chippy tea....about the only good thing about living by the seaside these days is the abundance of chippies..

Terry - you've never had steak. Don't forget, some of us know you.

Smoky bacon does not count as steak, mate

My client tells me this is the best steak house in the world. I'm trying it when I go to New York this year:

http://www.peterluger.com/

You normally have to book 2 months in advance.

I'm off to the chippy in a minute. I'm salavating here!

I've had fish and chips on my mind for the last hour or so.

Glyn Leach wrote:Another subject, pork scratchings - yes or no?

NO, horrible stuff. Though after 4 or 5 pints it's two packs and a pint of wife beater please.

The wife is out tonight and just phoned to say, do youi mind if I ONLY cook uyou egg and chips tonight?

Oh, if you must.

fine woman you got there david

You spawny get, they make up like they used to up there don't they?

My missus is soon to front her own show, 'Can't cook, won't cook, have no bastard intention of ever learning either.'

Still, good job she likes cleaning, as I'm making a point of not lifting a finger round the house.

Emerson Poncey Name Ghent wrote:

Glyn Leach wrote:Thank you for at least trying to bring us back on topic Chambers - now, back to the pork scratchings ...

Has anyone ever had a hog roast with pork scratchings? We get them a lot in the New Forest. I almost came when I had my first.

What do they baste it with viagra

Emerson Poncey Name Ghent wrote:

Glyn Leach wrote:Thank you for at least trying to bring us back on topic Chambers - now, back to the pork scratchings ...

Has anyone ever had a hog roast with pork scratchings? We get them a lot in the New Forest. I almost came when I had my first.

I knew someone would get the thread back to Bunce I bet he took some carving

telboy66 wrote:

Emerson Poncey Name Ghent wrote:

Glyn Leach wrote:Thank you for at least trying to bring us back on topic Chambers - now, back to the pork scratchings ...

Has anyone ever had a hog roast with pork scratchings? We get them a lot in the New Forest. I almost came when I had my first.

What do they baste it with viagra

Either that or they nearly ran out of apple sauce.

Phenomenal-Nutrition wrote: (although I doubt many of Welsh counterparts gun for the English)

No offence mate but thats absolute bollocks. Only a tiny minority of nationalists (like every country has) who are still pissed with past oppression, the flooding of tryweryn and non-acceptance of our language still feel that way. I support the fighter I like, regardless of natinoality and I think most Welshman are the same. fornicate boxing would be crap if I only saupported the Welsh, full of dissapointment.

SticknMove wrote:

telboy66 wrote:

Emerson Poncey Name Ghent wrote: Has anyone ever had a hog roast with pork scratchings? We get them a lot in the New Forest. I almost came when I had my first.

What do they baste it with viagra

Either that or they nearly ran out of apple sauce.

We don't get out much in farmer country. We actually explode if we get ice cream

Terry D wrote: I won't touch smokey bacon. It smells and upsets me, much like the Welsh.

Theres me thinking we had a fabulous time in ireland, we slept together in the airport, everything.

Wales wrote:

Terry D wrote: I won't touch smokey bacon. It smells and upsets me, much like the Welsh.

Theres me thinking we had a fabulous time in ireland, we slept together in the airport, everything.

I know you're not supposed to take fluids over 100ml, but that's taking it a bit far mate.

Hey, its not me texting you to watch Froch in nottingham and stay in a hotel.

Maybe me asking you to bring your own baby oil was taking it a bit far.

Started reading this thread and everything has gone a bit weird for me.

Read the first tow pages about Buncey, realised I didn't like him much but that he did talk some sense, thought 'I'll add a comment' so flicked to the last page.

Then start reading about pickled eggs and pork scratchings... then chippy teas and fish and chips.

Now I realise I'm hungry.

Forgotten what I wanted to say about the Bunce meister. Gonna go get something to eat.

Cheers boys!

Terry D wrote:

Captain Hook wrote:You can't beat a chippy tea....about the only good thing about living by the seaside these days is the abundance of chippies..

Terry - you've never had steak. Don't forget, some of us know you.

Smoky bacon does not count as steak, mate

I won't touch smokey bacon. It smells and upsets me, much like the Welsh.

You are talking to a guy who went out for a meal, had steak as his main then came home shortly afterwards, saw an advert for the new steak pizza on TV, delcared "that mufferfooker is mine, I'm buying" and finished the whole lot.

I'll forgive the insult, if you give me lift on Sunday

I saw the same ad. Looks friggin tasty does that.

Emerson Poncey Name Ghent wrote:My client tells me this is the best steak house in the world. I'm trying it when I go to New York this year:

http://www.peterluger.com/

You normally have to book 2 months in advance.

EPNG - Peter Luger does indeed do fine steaks (I went last Saturday, co-incidentally), but its in the middle of nowhere - well Brooklyn. For urban NYC steaks, may I recommend either Wolfgangs in Tribeca or the Old Homestead in, ironically, the Meatpacking District.

You comin g over to NYC to watch a fight?

On the subject of chips (God I miss English chips, American ones are rubbish, and they don't even call then chips, they call them French Fries - although I've noticed that since the war on terror and general aversion to things Gallic, the first word is ofted dropped. They call crisps, chips which is stupid because everyone knows crisps are called crisps), I have a sublime chippy at the end of my road, the Nautilus. Posh for a chippy (it is NW London don't you know), but worth every extra penny. Anyone know it?

Blimey - I leave the UK for a few months and they start putting steak on pizzas. I'm not sure how I feel about that, mixing two wonderful but distinct things. Bit like birds drinking pints.

I've just had a battered Mars bar, it was fornicating disgusting.

Terry - If I'm going you can have a lift, I'll see what Wales is doing and whether I'm off to Chester Zoo, as planned..

Chester Zoo? Where scousers think they are on safari.

Loynesy wrote:Chester Zoo? Where scousers think they are on safari.

I might shoot a few while I'm there :)