Another pointless thread
Posted 11/02/2012 - 15:48
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Gwyn wrote:
I know, I know, I was 4 in 1947
tyronet2000 wrote:
Well he's only 2 years older than His Nibs - who will be 64 in March, so he's not so old .TOZZA27 wrote:
1947 - I was 1 and 1982 - I was trying to run a restaurant
Tony
And there's me thinking you were much older than I 1947 - I was 1 and 1982 - I was trying to run a restaurant
Tony
Posted 11/02/2012 - 15:53
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tyronet2000 wrote:
I know, I know, I was 4 in 1947
A mere baby
I know, I know, I was 4 in 1947
Posted 11/02/2012 - 15:54
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Sorry Stan
I`ve checked the certificate and I`m definately 65 and 10 months - must be the strain of living on the West Coast !!
Young Tony
I`ve checked the certificate and I`m definately 65 and 10 months - must be the strain of living on the West Coast !!
Young Tony
K20D,*istD ( now a dedicated M42 digital ),K100D,MZ5N,P50,ME Super,Spotmatic 1000,Spotmatic,ESII,ES,H2.18-55 II,18-55,75-300 FAJ,35-80 FA,80-200 F,28-105 FA,Sigma 24-70 AF Aspherical,Sigma 28-300 Hyperzoom , Praotor II 500 M42,Centon 500mm mirror,and a few Pentax M42 Taks,super-Taks,smc Taks,A and M lenses.Benbo trekker,7dayshop monopod and a Lowepro rucksack.
I am now on Flickr which is nice !
I am now on Flickr which is nice !
Posted 11/02/2012 - 18:23
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Algernon wrote:
Hardly anyone seems to know what Lancashire Hotpot really is!
Every cookbook you look at has something different and Sainsbury's and Tesco's have had different variations out non of which bear much resemblance to what people from around Wigan/St Helens areas would accept as a Hotpot. Around there it has to have a pie-crust (usually suet pastry) on it and that is by far the most important part You can't have pies without a crust
Hotpot suppers are a big thing around Lancashire with many outside catering businesses set up to supply them.
I always thought it was a meat and vegetable stew with sliced potatoes on top?
Hardly anyone seems to know what Lancashire Hotpot really is!
Every cookbook you look at has something different and Sainsbury's and Tesco's have had different variations out non of which bear much resemblance to what people from around Wigan/St Helens areas would accept as a Hotpot. Around there it has to have a pie-crust (usually suet pastry) on it and that is by far the most important part You can't have pies without a crust
Hotpot suppers are a big thing around Lancashire with many outside catering businesses set up to supply them.
Posted 11/02/2012 - 18:48
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greynolds999 wrote:
That sounds like something we used to call "panhacklty" when I was a child, weren't posh enough for Lancashire hot pot
Algernon wrote:
Hardly anyone seems to know what Lancashire Hotpot really is!
Every cookbook you look at has something different and Sainsbury's and Tesco's have had different variations out non of which bear much resemblance to what people from around Wigan/St Helens areas would accept as a Hotpot. Around there it has to have a pie-crust (usually suet pastry) on it and that is by far the most important part You can't have pies without a crust
Hotpot suppers are a big thing around Lancashire with many outside catering businesses set up to supply them.
I always thought it was a meat and vegetable stew with sliced potatoes on top?Hardly anyone seems to know what Lancashire Hotpot really is!
Every cookbook you look at has something different and Sainsbury's and Tesco's have had different variations out non of which bear much resemblance to what people from around Wigan/St Helens areas would accept as a Hotpot. Around there it has to have a pie-crust (usually suet pastry) on it and that is by far the most important part You can't have pies without a crust
Hotpot suppers are a big thing around Lancashire with many outside catering businesses set up to supply them.
Posted 11/02/2012 - 18:51
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Pan Haggerty is a famous British food from Northumberland, though it can be found across the whole of the north east and most of England. Pan Haggerty is a filling dish and wonderful with sausages, or any meat, and even delicious on its own.
This Pan Haggerty recipe uses just potatoes, onions and cheese but sometimes is also made with a little bit of cabbage as well. A great way to get kids to eat vegetables without them realising.
Tony
This Pan Haggerty recipe uses just potatoes, onions and cheese but sometimes is also made with a little bit of cabbage as well. A great way to get kids to eat vegetables without them realising.
Tony
K20D,*istD ( now a dedicated M42 digital ),K100D,MZ5N,P50,ME Super,Spotmatic 1000,Spotmatic,ESII,ES,H2.18-55 II,18-55,75-300 FAJ,35-80 FA,80-200 F,28-105 FA,Sigma 24-70 AF Aspherical,Sigma 28-300 Hyperzoom , Praotor II 500 M42,Centon 500mm mirror,and a few Pentax M42 Taks,super-Taks,smc Taks,A and M lenses.Benbo trekker,7dayshop monopod and a Lowepro rucksack.
I am now on Flickr which is nice !
I am now on Flickr which is nice !
Posted 11/02/2012 - 19:01
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Tony, I never had a problem eating anything, except turnip, in any shape or form. Took 3 hidings and 4 vomiting sessions before mum realised I really did hate the stuff and couldn't eat it Still the same to this day
Still remember we called it Pan Hackle tee pronounced as one word, but then ah still divvin't talk propper yu knaa
Still remember we called it Pan Hackle tee pronounced as one word, but then ah still divvin't talk propper yu knaa
Posted 11/02/2012 - 19:32
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Lancashire hotpot varies across Lancashire, but it is normally mutton or lamb with vegetables such as carrot turnip or leek, topped with sliced potatoes. Some areas of Lancashire top it with pastry, most don't.
The hot pot is actually the dish in which it is cooked.
I like Scouse aka Lobby or Lobscows, as my Welsh Auntie called it, too.
Goos food for cold weather.
The hot pot is actually the dish in which it is cooked.
I like Scouse aka Lobby or Lobscows, as my Welsh Auntie called it, too.
Goos food for cold weather.
Posted 11/02/2012 - 19:35
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Lamb cutlets,Brussels sprouts,jacket pots and a nice 2006 Beajolais tonight - that`ll keep the cold out along with a DVD - maybe Green Lantern - or Cowboys and Aliens - gotta be better than the telly !!!!
Tony
Tony
K20D,*istD ( now a dedicated M42 digital ),K100D,MZ5N,P50,ME Super,Spotmatic 1000,Spotmatic,ESII,ES,H2.18-55 II,18-55,75-300 FAJ,35-80 FA,80-200 F,28-105 FA,Sigma 24-70 AF Aspherical,Sigma 28-300 Hyperzoom , Praotor II 500 M42,Centon 500mm mirror,and a few Pentax M42 Taks,super-Taks,smc Taks,A and M lenses.Benbo trekker,7dayshop monopod and a Lowepro rucksack.
I am now on Flickr which is nice !
I am now on Flickr which is nice !
Posted 11/02/2012 - 19:38
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greynolds999 wrote:
Not around South Lancashire These are some experts discussing the real thing link Algernon wrote:
Hardly anyone seems to know what Lancashire Hotpot really is!
Every cookbook you look at has something different and Sainsbury's and Tesco's have had different variations out non of which bear much resemblance to what people from around Wigan/St Helens areas would accept as a Hotpot. Around there it has to have a pie-crust (usually suet pastry) on it and that is by far the most important part You can't have pies without a crust
Hotpot suppers are a big thing around Lancashire with many outside catering businesses set up to supply them.
I always thought it was a meat and vegetable stew with sliced potatoes on top?Hardly anyone seems to know what Lancashire Hotpot really is!
Every cookbook you look at has something different and Sainsbury's and Tesco's have had different variations out non of which bear much resemblance to what people from around Wigan/St Helens areas would accept as a Hotpot. Around there it has to have a pie-crust (usually suet pastry) on it and that is by far the most important part You can't have pies without a crust
Hotpot suppers are a big thing around Lancashire with many outside catering businesses set up to supply them.
It's even on the menu at this very exclusive golf club:
link
Main Courses
Beef Hot Pot topped with Short crust Pastry & served with Pickled Red Cabbage & Beetroot
Most of the rugby clubs etc. have regular hotpot suppers.
Much better with Pickled Red Cabbage.
There seems to be a recipe for hotpot with crust on this page:
link
Irene Smith's hotpot...
The secret of a good, real, traditional hotpot is the crust. Forget all those books that tell you to put a circle of potato slices on the top! A hotpot has to be stirred and wet, but not too sloppy. That is because the crust cooks in the steam underneath, making it feather light and from the oven on top, making it lovely and crunchy.
Here's my recipe for a real hotpot...
Half Man... Half Pentax ... Half Cucumber
Pentax K-1 + K-5 and some other stuff
Algi
Pentax K-1 + K-5 and some other stuff
Algi
Posted 11/02/2012 - 20:08
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Just settled down for a late night game of rugby! Now what am I going to do?
Posted 11/02/2012 - 20:10
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greynolds999 wrote:
Just settled down for a late night game of rugby! Now what am I going to do?
Drink?
Just settled down for a late night game of rugby! Now what am I going to do?
Barrie - Too Old To Die Young
https://pentaxphotogallery.com/artists/barrieforbes
https://www.flickr.com/photos/189482630@N03/
https://pentaxphotogallery.com/artists/barrieforbes
https://www.flickr.com/photos/189482630@N03/
Posted 11/02/2012 - 20:57
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Wait until tomorrow? At least there shouldn't be any problem with the Wales - Scotland game if they remembered to close the roof at the Millennium Stadium!
Myles
Myles
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10344 posts
20 years
The Netherlands
1947 - I was 1 and 1982 - I was trying to run a restaurant
Tony