Come dine with me 1855 tonight more 4

 

"tonights episode from stoke on trent includes a menu featuring lobby and pikelets"

 

Give you a chance to compare recipies..

They could have a TV lobby cooking competition similar to the bake-offs.

 

Ready, Steady, Lobby

 

we'll need two wways lezzers to play mel and sue?

 

any thoughts on who?

Only one of them is

Aye, any two of them Horwich birds'll do.

They could have a TV lobby cooking competition similar to the bake-offs.

 

Ready, Steady, Lobby

 

There was a lobby off last weekend & on looks, Leigh White voted mine the bestest.

 

High praise.

Yes, but it needs bringing to a wider audience.

 

We know that Horwich is now becoming one of Leigh's colonies, but the word needs spreading further.

 

Anyway, what size of dumplings do you recommend with lobby?

We know that Horwich is now becoming one of Leigh's colonies, but the word needs spreading further.

 

Anyway, what size of dumplings do you recommend with lobby?

 

Also, when selecting the bread to mop it up with, should one choose a pumpernickel, forcaccia or sourdough?

Would using yams instead of normal spuds be deemed offensive?

Oh aye, yams, tofu, clod some fucking coconut milk in, you bunch of middle class queers.

Oh aye, yams, tofu, clod some fucking coconut milk in, you bunch of middle class queers.

 

good shout on the coconut milk, I'll infuse it with lemongrass first though

coriander, that's what you need.

corifuckinander??

 

Corifuckinander is certainly the king of herbs, but to put it in lobby is demented.

Retracted statement.

Edited January 22, 201313 yr by Youri McAnespie

Atora is Suet.

 

Atora Suet, can do it.

corifuckinander??

 

Corifuckinander is certainly the king of herbs, but to put it in lobby is demented.

 

 

I was jesting, as well you know

I was jesting, as well you know

 

She meant fennel.

Atora is Suet.

 

Atora Suet, can do it.

 

From Wikipedia...

 

Gabriel Hugon, a French man living in Manchester. He observed his wife struggling to cut blocks of suet in the kitchen and set about to create ready shredded suet. He called his product 'Atora', derived from 'toro' the Spanish word for bull. To reinforce this connection, up until World War II, the suet was transported around the country by painted wagons pulled by six pairs of Hereford bulls.

 

Utter bollocks...

 

Aside from that, visceral animal fat - is there anything worse for you? No wonder we only eat Christmas Pudding at Christmas, and steak puddings from the chippy make one a fat bastard.

Can you make dumplings out of anything other than Atora?

From Wikipedia...

 

 

 

Utter bollocks...

 

Aside from that, visceral animal fat - is there anything worse for you? No wonder we only eat Christmas Pudding at Christmas, and steak puddings from the chippy make one a fat bastard.

 

My mother has always used the vegetarian option.

 

Hanyhow, dumplings are ace. But in stew, not lobby, you dirty bastards!

Animal fat & Custard

Anyhow, Spider and his dismissal of Leyth's national dish.

 

I see it as my bit of culinary rough. Us birds all love a bit of that.

How do you make dumplings?

 

I've never even attempted them. I'm a dab hand at stews, and would like to add my own suety balls of fun in future.

 

Is there really much difference between making your own and adding, say, Aunt Bessie's?

Edited January 22, 201313 yr by DazBob

How do you make dumplings?

 

From memory (but I may need NB to verify)...

 

Get about a cup full of self raising flour and then half the amount again of suet, chuck it all in a bowl and add a bit of cold water and mix together (not too much water, as you want a nice dough) - then divide your dough up into however many dumplings to want and then lob them in your stew about 20-30 minutes before you plan on eating. (you'll have to cover the stew whilst your dumplings cook/steam)

 

You can of course spruce them up with some herbs and stuff if you want

Can you make dumplings out of anything other than Atora?

 

Wallpaper paste.

From memory (but I may need NB to verify)...

 

Get about a cup full of self raising flour and then half the amount again of suet, chuck it all in a bowl and add a bit of cold water and mix together (not too much water, as you want a nice dough) - then divide your dough up into however many dumplings to want and then lob them in your stew about 20-30 minutes before you plan on eating. (you'll have to cover the stew whilst your dumplings cook/steam)

 

You can of course spruce them up with some herbs and stuff if you want

 

You need some Quinoa in them too.

Can you make dumplings out of anything other than Atora?

 

Lumpy elephant spunk