Lancashire hot pot .... - Page 5

tosh · 30-07-2008, 18:31

Quote:

Originally Posted by jaysay

I make one regularly Eric, but what you put into it varies, I use Lamb chops, onions, potatos, stock cube and seasoning, other people put carrots and other veges in, but I like mine simple and it very tasty too

thats just the way i do it and it`s bloody good.

tosh · 30-07-2008, 18:34

Quote:

Originally Posted by katex

It's 'orrible, about the only meal I did not enjoy as a child, who puts lamb chops in a casserole type meal ? Flabby fat.. yuk. I have never been a fussy eater (albeit not a large appetite), however the only bit of a hot pot I enjoyed was the crispy sliced potatoes off the top .. and the gravy.

kate, you dont know whats good for you, it sticks to your ribs,

Eric · 30-07-2008, 18:39

Quote:

Originally Posted by BERNADETTE

Don't think I would somehow, would quite happily send some over rather than Eric taking a risk

I don't think suet poses much of a risk ..... I ride my motorcycle on the MacDonald-Cartier freeway

Now, that's taking a risk

BERNADETTE · 30-07-2008, 21:05

Suet will be on the way in next couple of days

steeljack · 30-07-2008, 21:15

the Royal Mail allows the posting of animal by-products ? would have thought completly illegal , could contain any type if disease , Mad Cow etc.

Eric · 31-07-2008, 03:04

Quote:

Originally Posted by steeljack

the Royal Mail allows the posting of animal by-products ? would have thought completly illegal , could contain any type if disease , Mad Cow etc.

Mad cow disease .... I don't think suet causes PMS

West Ender · 31-07-2008, 20:50

I don't think we've got so much mad cow disease any more. Silly cow disease - yes, we've plenty of that.

jaysay · 01-08-2008, 10:31

Quote:

Originally Posted by West Ender

I don't think we've got so much mad cow disease any more. Silly cow disease - yes, we've plenty of that.

I think thats been around a longtime West Ender, Ive had two Mother in Laws

Eric · 12-08-2008, 17:34

Suet has arrived .... August 12 will long be remembered as the day that Lancashire ethnic food arrived in Kingston .... I am now the suet master of Kingston .... all I have to do now is cook .... and select a fine wine to go with the meal

Thanx Bernadette, you are a sweetie

bonny_tuesday · 12-08-2008, 18:25

Bernadette is going to get some of my Karma for being an Ace ambassador for us.
Enjoy the suet eric, I love it, and its gorgeous in all sorts of stews as a dumpling, really easy to make too.

BERNADETTE · 12-08-2008, 19:57

Your welcome Eric, could never have forgiven myself if you had got desperate and tried the stuff from the pet store

Enjoy

Eric · 13-08-2008, 18:22

And now it turns out I can't get self rasing flour .... but I can make my own: 100g of flour, 3g of baking powder, and 1g (or less) of salt .... where would we be without Google

And now it's time to get down and dirty in the kitchen

And just in case you guys think we are deprived over here in our backwoods little colony ... I have moose steak in my freezer

BERNADETTE · 13-08-2008, 23:14

[quote Eric]And now it turns out I can't get self rasing flour [/quote] Sorry Eric not posting bags of flour over

Eric · 13-08-2008, 23:37

Quote:

Originally Posted by BERNADETTE

[quote Eric]And now it turns out I can't get self rasing flour

Sorry Eric not posting bags of flour over

[/quote]

Pas probleme ... I can handle it .... we Canadians are resourceful .... but thanx for the thought hon

But tonite I think I will stick to cabbage rolls and perogies ... with an elegant wine .... Chateau Porch Climber 2008 (late June) served ice cold, drunk from the bottle in a brown paper bag

jaysay · 14-08-2008, 09:48

Quote:

Originally Posted by Eric

Sorry Eric not posting bags of flour over

Pas probleme ... I can handle it .... we Canadians are resourceful .... but thanx for the thought hon

But tonite I think I will stick to cabbage rolls and perogies ... with an elegant wine .... Chateau Porch Climber 2008 (late June) served ice cold, drunk from the bottle in a brown paper bag

[/quote]
Sounds delicious Eric