About the bacon . . .
Dec 6th 2004 | 8:28 am
#76
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Re: About the bacon . . .
Easy now rhodes, a few trips to orange country, made me farmiliar with those words.
Saai as we all know, means: to be tired or lifeless
Kut on the other hand, let's just say most people have a pet cat !........LOL
Saai as we all know, means: to be tired or lifeless
Kut on the other hand, let's just say most people have a pet cat !........LOL
Originally Posted by Rhodes
You only suggested the change from 'saai' to 'kut', I believe. I would suggest that 'saai' is a perfectly proper up-to-date word. Just not rude, like 'kut'.
Dec 6th 2004 | 10:11 am
#77
Lost in BE Cyberspace
Joined: Jul 2004
Posts: 61,698
From: Victoria, BC Canada
Re: About the bacon . . .
Originally Posted by Rhodes
Well, no. But why you lot keep on producing the stuff really is beyond my comprehension.
Have you actually ever tasted "real" maple syrup or is this just one of those "male things" where they hate something whether they like it or not?
Dec 6th 2004 | 11:31 am
#78
Once bemused
Joined: Aug 2004
Posts: 2,010
From: Ontario
Re: About the bacon . . .
Originally Posted by the-smiths
Easy now rhodes, a few trips to orange country, made me farmiliar with those words.
Saai as we all know, means: to be tired or lifeless
Kut on the other hand, let's just say most people have a pet cat !........LOL
Saai as we all know, means: to be tired or lifeless
Kut on the other hand, let's just say most people have a pet cat !........LOL
I thought that 'kut' was very rude, but young Toon said it wasn't considered to be so these days. But then he is a trucker...!
Dec 6th 2004 | 11:33 am
#79
Once bemused
Joined: Aug 2004
Posts: 2,010
From: Ontario
Re: About the bacon . . .
By French toast, do you mean what we'd call gipsy toast? That is egg diped in egg and fried?
Anyway, yes, I have tried 'real' maple syrup. I'd rather use the pretend stuff - Aunt Jemima's sweetened piss or whatever it's called. Maple syrup is foul. Did I mention that?
Anyway, yes, I have tried 'real' maple syrup. I'd rather use the pretend stuff - Aunt Jemima's sweetened piss or whatever it's called. Maple syrup is foul. Did I mention that?
Originally Posted by willmore
Because it's like heaven on earth when spread over pancakes or french toast......sort of like having ketchup with scrambled eggs.......
Have you actually ever tasted "real" maple syrup or is this just one of those "male things" where they hate something whether they like it or not?
Have you actually ever tasted "real" maple syrup or is this just one of those "male things" where they hate something whether they like it or not?
Dec 6th 2004 | 1:00 pm
#80
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Joined: Jul 2004
Posts: 61,698
From: Victoria, BC Canada
Re: About the bacon . . .
Yep, that's it!!! gipsy toast - how did it ever get that name?
Yes you did, and I really would have thought a true gentleman would have had better taste!!! but then you are a male so perhaps I'm expecting to much from you!!!
Yes you did, and I really would have thought a true gentleman would have had better taste!!! but then you are a male so perhaps I'm expecting to much from you!!!
Dec 6th 2004 | 1:07 pm
#81
Moderαtor Emeritus
Joined: Sep 2003
Posts: 30,771
From: Upstate South Carolina
Re: About the bacon . . .
Originally Posted by Rhodes
By French toast, do you mean what we'd call gipsy toast? That is egg diped in egg and fried?
Anyway, yes, I have tried 'real' maple syrup. I'd rather use the pretend stuff - Aunt Jemima's sweetened piss or whatever it's called. Maple syrup is foul. Did I mention that?
Anyway, yes, I have tried 'real' maple syrup. I'd rather use the pretend stuff - Aunt Jemima's sweetened piss or whatever it's called. Maple syrup is foul. Did I mention that?
French Toast...never heard it called Gypsy toast, but it sounds the same.
Eggs, bit of nutmeg, some pepper and salt. Soak bread in beaten egg mixture and fry, turnong once till about the texture and consistency of a washing up sponge!!! Serve with (overdone crispy) bacon and (maple) syrup, (tim hortons) coffee and (frozen) orange juice Its a breakfast of champions second only to eggs benedict.
Maybe french toast is the real reason the bread here is so spongy?
(canadian content??)
Dec 6th 2004 | 1:16 pm
#82
BE Forum Addict
Joined: Nov 2002
Posts: 2,062
From: Eastern Ontario, Canada
Re: About the bacon . . .
Originally Posted by iaink
You are just trying to wind us up now arent you? No one really prefers Aunt Jemima to real syrup!
French Toast...never heard it called Gypsy toast, but it sounds the same.
Eggs, bit of nutmeg, some pepper and salt. Soak bread in beaten egg mixture and fry, turnong once till about the texture and consistency of a washing up sponge!!! Serve with (overdone crispy) bacon and (maple) syrup, (tim hortons) coffee and (frozen) orange juice Its a breakfast of champions second only to eggs benedict.
Maybe french toast is the real reason the bread here is so spongy?
(canadian content??)
French Toast...never heard it called Gypsy toast, but it sounds the same.
Eggs, bit of nutmeg, some pepper and salt. Soak bread in beaten egg mixture and fry, turnong once till about the texture and consistency of a washing up sponge!!! Serve with (overdone crispy) bacon and (maple) syrup, (tim hortons) coffee and (frozen) orange juice Its a breakfast of champions second only to eggs benedict.
Maybe french toast is the real reason the bread here is so spongy?
(canadian content??)
Dec 6th 2004 | 1:42 pm
#83
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Joined: Jan 2004
Posts: 9,015
Re: About the bacon . . .
Kids Love Gypsy toast, it's one of the few things I can successfully cook Lol!
I have to admit I love Maple syrup, and tried the real article in Canada, sweet heaven! Canadian honey seems to have a unique flavour too. Love the bread,
and the Kids adored the ice-cream there.
Don't even get my started on Tim Hortons, I have a terrible craving for the little gems.
I know what you mean about the bacon, but I love crispy bacon, and some of the packaged stuff you get in the UK, is terrible, so full of salt and water!
Can't beat UK sausages, I love porkinsons, big english fryup, etc.
Just as well i'm under Doctors orders! Lol!
I have to admit I love Maple syrup, and tried the real article in Canada, sweet heaven! Canadian honey seems to have a unique flavour too. Love the bread,
and the Kids adored the ice-cream there.
Don't even get my started on Tim Hortons, I have a terrible craving for the little gems.
I know what you mean about the bacon, but I love crispy bacon, and some of the packaged stuff you get in the UK, is terrible, so full of salt and water!
Can't beat UK sausages, I love porkinsons, big english fryup, etc.
Just as well i'm under Doctors orders! Lol!
Dec 6th 2004 | 2:06 pm
#84
Guest
Posts: n/a
Re: About the bacon . . .
Originally Posted by flashman
Sound real good. When are you going to invite me for breakfast then ?
now i crave french toast... but i used to cringe at the fried bread in the uk... it was soooo greasy! (says she, who loves the quebecois heart attack in a bowl..)
but i do prefer the uk back bacon over the canadian streaky one. although ive never tried this peameal one, so will keep an eye out!
Dec 6th 2004 | 2:14 pm
#85
Thread Starter
Account Closed
Joined: Jul 2003
Posts: 800
Re: About the bacon . . .
Originally Posted by Rhodes
By French toast, do you mean what we'd call gipsy toast?
It looks just like Sugar Pie over here. I really miss it.
Dec 6th 2004 | 2:20 pm
#86
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Joined: Jan 2004
Posts: 9,015
Re: About the bacon . . .
Originally Posted by Sean Boxer
Does anybody know how to make Gypsy Tart? We used to have it at school.
It looks just like Sugar Pie over here. I really miss it.
It looks just like Sugar Pie over here. I really miss it.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x 400g (14oz) tin of
Evaporated milk.
12 oz Dark muscovado sugar.
1 x 10in shortcrust pastry case
Pre baked.
Pre heat oven to 200C/400F/gas 6.
Whisk evaporated milk and sugar together for 10 - 15
minutes until light and fluffy. The mix should be
coffee coloured. Pour the mix into the pastry case
and bake in the oven for 10 minutes. The gypsy tart
will have a slightly sticky surface but will not be
set completely until it has been left to cool. Serve
cold. Easy!!
Dec 6th 2004 | 2:22 pm
#87
Moderαtor Emeritus
Joined: Sep 2003
Posts: 30,771
From: Upstate South Carolina
Re: About the bacon . . .
Originally Posted by Sean Boxer
Does anybody know how to make Gypsy Tart? We used to have it at school.
It looks just like Sugar Pie over here. I really miss it.
It looks just like Sugar Pie over here. I really miss it.
How are you enjoying the weather up there? Might be a good time to lay low and make some comfort food!
http://www.recipesource.com/desserts...1/rec0139.html
Dec 6th 2004 | 2:28 pm
#88
Moderαtor Emeritus
Joined: Sep 2003
Posts: 30,771
From: Upstate South Carolina
Re: About the bacon . . .
Hey Sukhi, thanks for that Bhaji recipe you posted way back, I got a deep fat fryer the other day, and that was the second thing to go in it. Good stuff, cured me of some of my pining for the back streets of Leeds! Way better than the stuff that passes for bhajis in the (not so local) indian resaurants in my neck of the woods.
Iain
Iain
Originally Posted by Covenant
GARY RHODES GYPSY TART
Dec 6th 2004 | 2:31 pm
#89
Thread Starter
Account Closed
Joined: Jul 2003
Posts: 800
Re: About the bacon . . .
Originally Posted by Covenant
GARY RHODES GYPSY TART
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x 400g (14oz) tin of
Evaporated milk.
12 oz Dark muscovado sugar.
1 x 10in shortcrust pastry case
Pre baked.
Pre heat oven to 200C/400F/gas 6.
Whisk evaporated milk and sugar together for 10 - 15
minutes until light and fluffy. The mix should be
coffee coloured. Pour the mix into the pastry case
and bake in the oven for 10 minutes. The gypsy tart
will have a slightly sticky surface but will not be
set completely until it has been left to cool. Serve
cold. Easy!!
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x 400g (14oz) tin of
Evaporated milk.
12 oz Dark muscovado sugar.
1 x 10in shortcrust pastry case
Pre baked.
Pre heat oven to 200C/400F/gas 6.
Whisk evaporated milk and sugar together for 10 - 15
minutes until light and fluffy. The mix should be
coffee coloured. Pour the mix into the pastry case
and bake in the oven for 10 minutes. The gypsy tart
will have a slightly sticky surface but will not be
set completely until it has been left to cool. Serve
cold. Easy!!
It's been 28 years and now it's within my grasp.
If I were a lady I would kiss you!
You are the Yoda of this board.
Dec 6th 2004 | 8:10 pm
#90
Once bemused
Joined: Aug 2004
Posts: 2,010
From: Ontario
Re: About the bacon . . .
Charming. I go to all the trouble of stalking you, and you run off with Covenant. 
