Tue Jun 24, 2008 4:29 pm Post
Tue Jun 24, 2008 5:13 pm Post
Tue Jun 24, 2008 6:01 pm Post
Ahab wrote:But bags of salted pork rinds does leave us with splainin to do.
Tue Jun 24, 2008 7:30 pm Post
vic-k wrote:Ahab wrote:But bags of salted pork rinds does leave us with splainin to do.
Over here on the civilised side of the pond, the above is what I think, we call, 'Pork Scratchings'. I`m very partial to them. It`s a very popular snack in the pubs. Also if you Google 'Powered Pork Rind', you`ll find it is much admired Stateside, as a healthy alternative to flour, in cooking. And, apparently 'delicious' with it So don`t go selling y`selves short. Leave us something to do.
I spent a whole afternoon, a few weeks ago, trying to buy some, but couldn`t get any.
But!!! Never fear!! I shall prevail
Tue Jun 24, 2008 7:42 pm Post
vic-k wrote:Dear Alexandria,
You do of course, realise, that you have opened a whole new thread, pertaining to the myriad,'Shades & Hues, of Doggy do-do.
Do take care,
Tue Jun 24, 2008 7:45 pm Post
antony wrote:If you crazy colonials actually called biscuits and cakes by their proper names, none of this would have happened.
Tue Jun 24, 2008 7:47 pm Post
Tue Jun 24, 2008 8:55 pm Post
Tue Jun 24, 2008 9:26 pm Post
Wed Jun 25, 2008 1:37 pm Post
Wed Jun 25, 2008 1:57 pm Post
Give Nigel Slater`s archive a looking at. He`s got some very interesting recipes too
http://lifeandhealth.guardian.co.uk/exp ... 57,00.html
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