Sweaty Morph Posted January 24, 2015 Share Posted January 24, 2015 The only foodstuffs I really dislike are celery and coconut. Stuff like sprouts and marmite, that get a bad press, I love. I'm surely just easy pleased. 0 Quote Link to comment Share on other sites More sharing options...
Jacksgranda Posted January 24, 2015 Share Posted January 24, 2015 Banana flavour. With sliced banana thrown in the sweet delightful yellow goop. Even yummier. Tell me this, is Creamola Foam still available? (I may have aske this before.) 0 Quote Link to comment Share on other sites More sharing options...
Sweaty Morph Posted January 24, 2015 Share Posted January 24, 2015 Even yummier. Tell me this, is Creamola Foam still available? (I may have aske this before.) Used to love Cremola Foam as a nipper. I'm sure they stopped making it but a tin of it was found in a shop in Orkney not too long ago. 0 Quote Link to comment Share on other sites More sharing options...
Sweaty Morph Posted January 24, 2015 Share Posted January 24, 2015 Used to love Cremola Foam as a nipper. I'm sure they stopped making it but a tin of it was found in a shop in Orkney not too long ago. http://m.scotsman.com/news/scotland/top-stories/foam-alone-last-tin-holds-recipe-s-secret-1-1413671 0 Quote Link to comment Share on other sites More sharing options...
WhiteRoseKillie Posted January 24, 2015 Share Posted January 24, 2015 Used to love Cremola Foam as a nipper. I'm sure they stopped making it but a tin of it was found in a shop in Orkney not too long ago. Sod that, did he find any Texan bars? 0 Quote Link to comment Share on other sites More sharing options...
Sweaty Morph Posted January 24, 2015 Share Posted January 24, 2015 (edited) Sod that, did he find any Texan bars? Think they were next to the Spangles. Edited January 24, 2015 by Sweaty Morph 0 Quote Link to comment Share on other sites More sharing options...
Jacksgranda Posted January 24, 2015 Share Posted January 24, 2015 No idea. Vile stuff. Nonsense! 0 Quote Link to comment Share on other sites More sharing options...
tongue_tied_danny Posted January 24, 2015 Share Posted January 24, 2015 Even yummier. Tell me this, is Creamola Foam still available? (I may have aske this before.) There's a new version out, but I have never tried it... 0 Quote Link to comment Share on other sites More sharing options...
Hedgecutter Posted January 25, 2015 Author Share Posted January 25, 2015 If it ain't Barr's Irn Bru I don't give a fook! I've yet to find any 'Iron Brew' which I genuinely like and doesn't burn. Probably the ultimate case of "it's the original or nothing at all". 0 Quote Link to comment Share on other sites More sharing options...
lithgierose Posted January 25, 2015 Share Posted January 25, 2015 Remember years ago telling an apprentice that irn bru was made from the water out the canal.thats where the special ingredient came from.hence I got a bottle for free that day.???? 0 Quote Link to comment Share on other sites More sharing options...
andyh Posted January 25, 2015 Share Posted January 25, 2015 Royston Vasey Chippy? In Montrose so aye! 0 Quote Link to comment Share on other sites More sharing options...
Mr_Face12 Posted March 23, 2015 Share Posted March 23, 2015 Celery...Only thing I won't eat but f**k me it's pointless!! 0 Quote Link to comment Share on other sites More sharing options...
Hedgecutter Posted March 24, 2015 Author Share Posted March 24, 2015 Seeing as there's been a bump, I feel the need to share that I had the best liver I've ever had last night (at the Redgarth pub, Oldmeldrum). Brilliant stuff. 0 Quote Link to comment Share on other sites More sharing options...
jmothecat Posted March 30, 2015 Share Posted March 30, 2015 Not sure if this is the place to post this, but need some cooking advice on something which apparently splits opinion. I'm doing Spag Bol, but using a different recipe. So far I've fried the mince, added onion, carrot, garlic, oregano, basil, mushroom, a stock cube, red wine, tomato purée and chopped tomato. I've left it to reduce on the hob for about an hour. The recipe now tells me to add milk. I've used a couple of recipes in the past but milk is a new one on me. It currently tastes quite nice, should I risk it by adding milk, something that intuitively sounds like it would just make the meal worse? According to google this is an issue that splits opinion. To add milk or not? 0 Quote Link to comment Share on other sites More sharing options...
Smurph Posted March 30, 2015 Share Posted March 30, 2015 I would never add milk to bolognese. I also don't add cream to a carbonara. 0 Quote Link to comment Share on other sites More sharing options...
ICTJohnboy Posted March 30, 2015 Share Posted March 30, 2015 I would never add milk to bolognese. I also don't add cream to a carbonara. Carbonara without cream would be like fish fried in batter without chips. In fact, would you still call it carbonara if it didn't have cream in it? Maybe it's different in Partick but until you've had sampled carbonara from Bar Italia, or Bar Roma in Embra, you just haven't lived. 0 Quote Link to comment Share on other sites More sharing options...
jmothecat Posted March 30, 2015 Share Posted March 30, 2015 I did it and I regret it. Predictably it's gone both creamy and lost its intense flavours. It's gone from a thing of beauty to a creamy mess not unlike ready meal versions. Who wants creamy pasta sauce? This was a mistake. 0 Quote Link to comment Share on other sites More sharing options...
Dosser-fae-the-shire Posted March 30, 2015 Share Posted March 30, 2015 Carbonara without cream would be like fish fried in batter without chips. In fact, would you still call it carbonara if it didn't have cream in it? Maybe it's different in Partick but until you've had sampled carbonara from Bar Italia, or Bar Roma in Embra, you just haven't lived. Carbonara doesn't have cream. 0 Quote Link to comment Share on other sites More sharing options...
Smurph Posted March 30, 2015 Share Posted March 30, 2015 Carbonara without cream would be like fish fried in batter without chips. In fact, would you still call it carbonara if it didn't have cream in it? Maybe it's different in Partick but until you've had sampled carbonara from Bar Italia, or Bar Roma in Embra, you just haven't lived. If by Partick you mean Italy, sure. 0 Quote Link to comment Share on other sites More sharing options...
ICTJohnboy Posted March 30, 2015 Share Posted March 30, 2015 Carbonara doesn't have cream. Now you're being silly, Dosser. http://www.bbcgoodfood.com/recipes/2876/learn-to-make-spaghetti-carbonara 0 Quote Link to comment Share on other sites More sharing options...
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