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View Full Version : Scotch Broth or ****- a-Leekie?


John Falstaff
15-11-03, 18:27
Hi Folks,

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Which is it to be tonight - Scotch Broth or ****-a-Leekie?

http://www.tombraiderforums.com/images/smilies/privateeye.gif http://www.tombraiderforums.com/images/smilies/privateeye.gif

RobBo
15-11-03, 18:35
Good Evening John. http://www.tombraiderforums.com/images/smilies/wave.gif

I'm afraid that I am unclear as to the difference!

(Apart from the fact that your second option is bleepable!)

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dmc444
15-11-03, 18:36
Scotch Broth that you can stand a spoon in and it won't fall over. Yummy! :D

tippucat
15-11-03, 18:41
I'm with dmc on that and it aids digestion. What more could a body aske for?

Annacia
15-11-03, 18:46
I'm not sure I know what either one is (other than soup)

John Falstaff
15-11-03, 19:21
Hi Everyone,

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Like Wow! The auto-censor thingy has censored my soup! Heavy, is this like a sign man? Like ****-a-Leekie isn't fit for public consumption, or something dude. If I choose that, I'll have to like bar the doors and windows, or I might get done for eating scottish soup in a public place.

:(

The soup police are kinda strict here and I might end up on Devil's Island. Heavy, Heavy Bummer!

:eek:

The difference, .... wow! Both are made by some guy called 'Baxter' (By Appointment to Her Majesty the Queen :cool: .) The Scotch Broth ('Traditional') is mutton and beef based, the Chicken-a-Leekie ('Favourites') is, er http://www.tombraiderforums.com/images/smilies/whistle.gif , chicken and leek based.

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Heavy decision man - it's really bringing me down. So far two votes for the Scotch Broth! Dudes!

:confused: http://www.tombraiderforums.com/images/smilies/privateeye.gif

lee32uk
15-11-03, 19:24
My fav soup is 'Royal Game' but its quite expensive :D

See all the Baxters range below...including ****-a-leekie http://www.tombraiderforums.com/images/smilies/jumper.gif

http://www.baxters.co.uk/products/soup/traditional/index.html

RobBo
15-11-03, 19:24
Have you been indulging in, what I believe is commonly called, a spliff, John??

;) http://www.tombraiderforums.com/images/smilies/clown.gif

John Falstaff
15-11-03, 19:47
Hi Lee,

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Thanks for the link, it's a good job I only have to choose between the two soups in front of me. Otherwise I'd really have no chance of deciding!

RobBo, No. Still doing the Nigel Planer impression. I'm thinking of 'doing' Psmith, of P.G.Wodehouse fame, and then seeing if people can guess who I am.

http://www.tombraiderforums.com/images/smilies/whistle.gif

RobBo
15-11-03, 20:02
Go on then!!! :D

Annacia
15-11-03, 20:05
The Scthch Broth sounds as if it will be the more substansial choice of the two. A better choice for a blustery day. With hot biscuits out of the oven on the side. :D

Annacia
15-11-03, 20:07
Need biccie directions John??

John Falstaff
15-11-03, 20:47
Hi Annacia,

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The whole issue has sort of resolved itself. I gave up on the soups, it was too difficult to resolve!

I then decided to have some (loosely translated) 'prawn packages'. On closer examination it turns out that these contain squid! http://www.tombraiderforums.com/images/smilies/yuck.gif

The next choice was burritos, but then found I had no salsa!

I am now firmly resolved on beefburgers (again). Nothing, Comrade Annacia can shake this firm resolve.

But I am interested in what you call 'biscuits'. (A term of French origin, meaning 'twice cooked'!)

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neil4768
15-11-03, 20:55
so you lost the can opener then John

John Falstaff
15-11-03, 20:58
Hi Neil,

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LoL, No they're ring pull - or I really would be stymied!

:confused:

neil4768
15-11-03, 21:03
Didn't want to break a nail then?

Annacia
15-11-03, 21:14
here go John:

BAKING POWDER BISCUITS
Light-gold and crusty outside, moist and fine-textured inside.

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup vegetable shortening
2/3 cup milk

Preheat the oven to 425 F. Grease two 8-inch cake pans. Put the flour, salt, baking powder in a bowl. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal. Add the milk all at once and stir just until the dough forms a ball around the fork. Turn the dough onto a lightly floured board and knead 14 times. Pat until 1/2 inch thick. Cut into rounds with a 2-inch cookie cutter. Place touching each other in the cake pans and bake for 15-20 minutes.

Crusty Baking Powder Biscuits. Roll biscuits to 1/4 inch thick and place 1 inch apart. Bake in a 450 F oven for 12 minutes. This will yield almost twice as many biscuits.

Buttermilk Biscuits. Use 2/3 cup buttermilk instead of sweet milk and 1/2 teaspoon baking soda, cutting the amount of baking powder in half, to 2 teaspoons.

Cheese Biscuits. Add 1/2 cup grated sharp Cheddar cheese to the dry ingredients.

Drop Biscuits. Add an additional 1/3 cup milk and drop by teaspoonfuls onto a buttered baking sheet.

16 Biscuits.

John Falstaff
15-11-03, 21:47
Thanks Annacia!

But what is 'vegitable shortening'?

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Annacia
15-11-03, 21:53
I don't know what it is called in Europe. Do you know "Crisco"?

John Falstaff
15-11-03, 21:55
Er, No!

Is it like veggie lard?

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Annacia
15-11-03, 21:56
Would "vegetable lard" make sense to you?

Annacia
15-11-03, 21:59
Great minds John!

John Falstaff
15-11-03, 22:12
Now I just have to find out what 'veggie lard' is in French!

It's interesting that things that seem basic, and taken for granted, ingredients in one place are unknown in another.

I have to get a lot of stuff from the English shop in the nearest town (wide spot in the road?). I have to go there for poppadoms, naan and pitta breads, scotch soups, tandori, balti, oyster and black bean sauces. I have to go there for such basics as spotted dick, treacle pudding and Kettle crisps!

Wierd world eh!?

Annacia
15-11-03, 22:17
Bella can likely help you when she comes on tonight.

Isabella
15-11-03, 23:19
Beurre Graisse

John Falstaff
15-11-03, 23:32
Thanks!

tazmine
15-11-03, 23:35
John, what is spotted dick? http://www.tombraiderforums.com/images/smilies/privateeye.gif :rolleyes:

John Falstaff
15-11-03, 23:41
It's a traditional suet pudding, normally served with custard. It has currents in it, hence the 'spotted'.

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tazmine
15-11-03, 23:42
Thanks for the explanation...another one of those "lost in mid-Atlantic" phrases. ;)

RobBo
15-11-03, 23:45
John, I want to be serious here for a moment.

I've read this thread very carefully and I'm afraid that I must ask this rather pertinent and I fear somewhat personal question.

Are you quite sure that you are qualified to live in France?
http://deephousepage.com/smilies/scratchchin.gif

John Falstaff
16-11-03, 00:32
RobBo,

What can you mean? I will evade the food fuzz, down to my last portion of faggots and peas!

Stands to attention, sings Rule Britania, falls down and demands large quantities of french wine!

:eek: http://www.tombraiderforums.com/images/smilies/wave.gif

RobBo
16-11-03, 00:41
Ahhh! Thank Goodness for that! :D

For a moment I thought that you were becoming all over European!! http://www.tombraiderforums.com/images/smilies/clown.gif http://www.tombraiderforums.com/images/smilies/clown.gif http://www.tombraiderforums.com/images/smilies/clown.gif

Isabella
16-11-03, 00:43
Originally posted by John Falstaff:


Stands to attention, sings Rule Britania, falls down and demands large quantities of french wine!

:eek: http://www.tombraiderforums.com/images/smilies/wave.gif hehe

John Falstaff
16-11-03, 00:47
Hi Isabella,

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You can laugh, but all this falling down hurts.

:(

How was work?

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Isabella
16-11-03, 00:57
Ergo the fine French wine to dull the hurt of the body and mind ;)

Hello Sir John http://www.tombraiderforums.com/images/smilies/wave.gif

Work was tolerable. Saturdays should never require a 6am alarm. :eek:

RobBo
16-11-03, 01:03
Hi Bella, http://www.tombraiderforums.com/images/smilies/wave.gif

I agree 100%, I work one weekend in two and I hate it.

Then again, I can't say that I am all that fond of work in general!

Hi Ho!! http://www.tombraiderforums.com/images/smilies/smile.gif

Annacia
16-11-03, 01:08
Originally posted by John Falstaff:
RobBo,

What can you mean? I will evade the food fuzz, down to my last portion of faggots and peas!

Stands to attention, sings Rule Britania, falls down and demands large quantities of french wine!

:eek: http://www.tombraiderforums.com/images/smilies/wave.gif faggots & wine :rolleyes: , I'm not even gonna ask.

RobBo
16-11-03, 01:12
http://deephousepage.com/smilies/alc.gif

John Falstaff
16-11-03, 01:37
Well, er, wine is wine.

But Faggots go with (green and hopefully mushy) peas! A faggot is a mixture of pork offal, breadcrumbe, in the form of a meatball, and eaten with gravy. They are truely vile, and are only palatable with a few gallons of aforementioned wine!

It's a shame that is my 'local' delicacy!

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RobBo
16-11-03, 01:46
Even though I am now a confirmed vegetarian, I did, in my youth partake of the flesh of dead animals. Faggots were a special favorite of mine. At School, they were called "savoury Ducks" and, as I recall, were delicious.

One day, I encountered the wrapper of one of these delightful delicacies ...........I made the mistake of reading the ingredients...

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Annacia
16-11-03, 01:46
I knew there was a reason that I didn't want to ask!!