Ah, I see... The flavour is 'directional', a bit like signals in cables?:eyebrows:Quote:
Originally Posted by Jimbo
Marco.
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Ah, I see... The flavour is 'directional', a bit like signals in cables?:eyebrows:Quote:
Originally Posted by Jimbo
Marco.
Cheers, Adam. it was jolly good. Sauces are Del's 'thing'. She's been making them since she was a kid (and indeed doing home-cooking for as long, too), so has had plenty of time to get it right!:DQuote:
Originally Posted by Beobloke
Marco.
The theory is the pastry on the bottom is thinner so you can get through to the tastier bits quicker rather than ploughing through the thick crust.:lol:Quote:
Originally Posted by Marco
Ha - that's only the theory... I want to see it backed up by measurements!:D
Marco.
Just the way things turned out..:DQuote:
Originally Posted by Marco
Wot, no bread :DQuote:
Originally Posted by Roy S
I sat down to eat it & thought 'no buppie?' but then I started eating & couldn't be arsedQuote:
Originally Posted by JohnJo
Beans need a touch of chilli to get the full effect of the breeze[emoji23]
Lol... The bread thing is *so* typically British. You lot are obsessed with butter and 'butties'!:eyebrows:
Us Europeans have a strict rule: only one type of carb is served with meals at any given time [so if there's chips, there's no bread, if there's rice or pasta, there's no chips - you get the idea], and butter (on bread) isn't seen past breakfast time, until again the following morning.
Marco.
rarely eat chips, even rarer bread. very little butter either. fruit is the answer... soft fruit:eyebrows:
oh and no alkeyhole