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Food Glorious Food.....!!

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  #51  
Old 28th July 2010, 10:28
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Cant beat homemade bread. I chuck a handfull of quaker oats and cracked wheat in when i do mine. makes nice tasty bread too!
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  #52  
Old 28th July 2010, 18:18
John Cassels John Cassels is offline  
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Quote:
Originally Posted by Satanic Mechanic View Post
Thus proving that Dutch (and us Scots) ain't daft - can't think of a worse thing to do to a perfectly good and tasty Steak Pie than to infect it with Kidneys
I beg your pardon !!!!. I am just as much a Scot as you are even
though I live over here.

The fact that I love steak and kidney pie does not make me any
less so.

Plenty storage space has been reserved in the caravan for enough of
the Fray Bentos beuties to keep me going until next year.
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  #53  
Old 28th July 2010, 18:34
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Satanic Mechanic Satanic Mechanic is offline  
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Quote:
Originally Posted by John Cassels View Post
I beg your pardon !!!!. I am just as much a Scot as you are even
though I live over here.

The fact that I love steak and kidney pie does not make me any
less so.

Plenty storage space has been reserved in the caravan for enough of
the Fray Bentos beuties to keep me going until next year.
Come come now! surely you are not implying that a Fray Bentos steak and kidney pie is better than a Bells of Shotts steak pie (absolutely no kidneys) with that puff pastry which is soggy underneath
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  #54  
Old 28th July 2010, 18:35
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washed down with Irn Bru (Full Fat, glass bottle) of course
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  #55  
Old 28th July 2010, 19:09
Billieboy Billieboy is offline  
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Wot about a floater then? can't get them over here either!
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  #56  
Old 28th July 2010, 19:57
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Excuse me if I'm wrong but wouldn't steak and kidney pie without kidneys be known as, errr now let me think , ah yes! - steak pie?

Just love steak and kidney pie with as much kidney as you can cram in it. Someone mentioned devilled kidneys on toast - lovely grub
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  #57  
Old 28th July 2010, 20:04
borderreiver borderreiver is offline  
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come on chaps make your own. When I make a stake and kiddney pudding our French friends queue up for a invite plus all the puddings.
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  #58  
Old 28th July 2010, 20:06
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Satanic Mechanic Satanic Mechanic is offline  
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Why bother with the steak - just have a kidney pie - I'll put the extra steak in my no kidney pie
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  #59  
Old 28th July 2010, 20:31
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Originally Posted by john fraser View Post
If the flour was supplied in the UK it was an all purpose flour specially for ships use.produced by Spillers,if I remember.The problem arose when the flour was purchased in other countries,e.g. Australia,the flour was not much good for breadmaking,Ok for cakes .Canadian winter flour was always a good flour for bread making.
Afraid not Spillers all purpose flour was also supplied to bakery's as well, the best bread flour I ever came across was in Brasil. Aussie flour was OK it you had the gluten additives.

Canadian or USA Flour were also good for bread making.

When we took stores in the UK I would order twelve months supply for a crew of forty five, and when we were in a port were decent flour was available I would keep it topped up for the twelve months.

Ray
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Love a bacon sarni with a good Stottie.
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  #60  
Old 28th July 2010, 20:35
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Originally Posted by Satanic Mechanic View Post
Why bother with the steak - just have a kidney pie - I'll put the extra steak in my no kidney pie
Brilliant! why didn't I think of that. Steak and kidney pie with no steak = kidney pie - now we are talking!
We could be on to something here. For vegetarians, how about steak and kidney pie with no steak and kidney. We could call it PIE
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  #61  
Old 28th July 2010, 21:12
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Brilliant! why didn't I think of that. Steak and kidney pie with no steak = kidney pie - now we are talking!
We could be on to something here. For vegetarians, how about steak and kidney pie with no steak and kidney. We could call it PIE

Surely Pie Pie
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  #62  
Old 28th July 2010, 21:20
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Why bother with the steak - just have a kidney pie - I'll put the extra steak in my no kidney pie
Just have Ox kidneys with plenty of garlic and Chillies served with either rice or creamed potatoes
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  #63  
Old 28th July 2010, 22:31
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Surely Pie Pie
I think it could justifiably be called Air Pie
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  #64  
Old 29th July 2010, 08:30
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Originally Posted by Burned Toast View Post
Afraid not Spillers all purpose flour was also supplied to bakery's as well, the best bread flour I ever came across was in Brasil. Aussie flour was OK it you had the gluten additives.

Canadian or USA Flour were also good for bread making.

When we took stores in the UK I would order twelve months supply for a crew of forty five, and when we were in a port were decent flour was available I would keep it topped up for the twelve months.

Ray
Galley Boy - Asst/Baker-2nd/Cook-Ch.Cook- Ch.Purser - Camp Boss
Love a bacon sarni with a good Stottie.
Ray. Bet the crew were happy storing a years supply of flour,where did you manage to stow it all? and did the company not object.We used to take a 4 month store up of all foods ,then keep it topped up.If we used 2 months we topped up 2 months.I see you,ve much the same profile as myself.even the age.
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  #65  
Old 29th July 2010, 08:44
John Cassels John Cassels is offline  
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Talking about stocking up in the UK ( please ignore SM and his anti-kidney
stance) , will further be reserving space in the caravan for the return journey -
in order of importance ;

Fray Bentos steak and kidney pies
Vesta chow mien
Grants haggis
Sage & onion stuffing.

All the nice little things you can't get over here.
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  #66  
Old 29th July 2010, 09:04
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Never mind Corned Beef hash,Can anyone remember having Duck Hash?,'cueball44'.
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  #67  
Old 29th July 2010, 10:10
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Originally Posted by john fraser View Post
Ray. Bet the crew were happy storing a years supply of flour,where did you manage to stow it all? and did the company not object.We used to take a 4 month store up of all foods ,then keep it topped up.If we used 2 months we topped up 2 months.I see you,ve much the same profile as myself.even the age.
That was normal stores in the 60s and 70s from Dry dock till dry dock. just cannot imagine taking two months of anything in West Africa or India.
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  #68  
Old 7th August 2010, 16:23
borderreiver borderreiver is offline  
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How about scot mists. another commons one.
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  #69  
Old 8th August 2010, 00:56
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My best experience was in the South Pacific, a whole tuna brought over the poop, sliced and served in the mess. Just a little soy sauce and some rice.
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  #70  
Old 8th August 2010, 18:54
muldonaich muldonaich is offline  
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How about scot mists. another commons one.
can you explain ??????? kev.
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  #71  
Old 8th August 2010, 22:30
degsy degsy is offline  
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After my first trip down West Africa the family asked the usual questions. Our Kid, my brother, asked what was the food like down there. I told him the most common West African dish was Poy. A food common to all the Countries of that coast. Liberia, Ghana, Sierra Leone etc etc. He asked what this Poy was like, I told him it depended on where you where. He then asked well give us an idea. So I told him.................. There is Pork Poy, Cheese and Onion Poy and of course Steak and Kidney Poy, still remember the look on his face as he told me to F **k Off, non to kindly. For those of you who may know him Jack Mullholland caught me with that one
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  #72  
Old 9th August 2010, 00:44
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Quote:
Originally Posted by Burned Toast View Post
Afraid not Spillers all purpose flour was also supplied to bakery's as well, the best bread flour I ever came across was in Brasil. Aussie flour was OK it you had the gluten additives.

Canadian or USA Flour were also good for bread making.

When we took stores in the UK I would order twelve months supply for a crew of forty five, and when we were in a port were decent flour was available I would keep it topped up for the twelve months.

Ray
Galley Boy - Asst/Baker-2nd/Cook-Ch.Cook- Ch.Purser - Camp Boss
Love a bacon sarni with a good Stottie.
Interesting. Not long ago I made bread with some Canadian flour priced four times the local flour. At first I thought it was just another trick to fool gullible consumers, but it turned out to be the best bread I ever made. Used the same recipe a week later with cheap local flour, no comparison.

Lousy provisions must be incredibly frustrating for the cooks.
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  #73  
Old 11th August 2010, 22:18
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kidneys in a steak pie what a waste of a good pie only time i was threatened by the chief steward was when i refused to make steak and kidney pie i told him it was not how jocks eat
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  #74  
Old 11th August 2010, 23:28
TonyAllen TonyAllen is offline  
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kidneys in a steak pie what a waste of a good pie only time i was threatened by the chief steward was when i refused to make steak and kidney pie i told him it was not how jocks eat
Never mind jocks I, hated kidneys in a steak pie,for me it soured the steak and put me off big time Tony
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  #75  
Old 11th August 2010, 23:59
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I had it once as a child and hated it, but now I have a feeling I should give it a try. What with all the other awful things I've come to enjoy. Must try haggis too. And fermented shark if I'm ever in Iceland.
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