Macca67

Completely agree. A classic list and no mistake. I would also add:

5. Sandwiches cut into triangles made with John West "pink salmon" in brine.

TheLeester

Interesting. This opens a whole new debate. Appropriate depth of filling.

Where does everyone stand ? Should I go for the customary 1.5 inch thick or should I keep with the UK way of a moderate .5 inch ?

You can see why I started this thread. Thanks to all for suggestions so far.

Macca67

Very good question opening up the various schools of thought on the issue. I would play safe. Anything more than 1/2 inch is considered vulgar and declasse. Show these people you know how to entertain.

Noorah101

I cannot picture this. Are you saying to serve a tin-foil-covered baked potato, with little sticks coming out of it, with pickled onions, pineapple, and cheese on the sticks? How do you eat it? Cut open the potato, put the sticks of things on top of the potato (so they kind of melt or get warm) and then eat it all together? Do you have a picture of it? I need a visual.

Rene

meauxna

Rene, don't ask too many questions. There are some things we just don't want to know. Much like the sausage-making process, sometimes it's just better off that way...

MrEmjoy

The spud is not cooked, it is just there for, erm......no real reason at all.

Noorah101

Wow, thanks Mr. Emjoy! That's .... uh.... interesting.

meauxna...point taken.

Rene

Jerseygirl

You could also use a large grapefruit with a bit cut off the bottom so it doesn't roll around. You don't have to cover it with anything...just go with the au natural look.

meauxna

um, couldn't you just get a ball of floral foam or something.. why waste a good potato?!

Macca67

There's a man who knows how to entertain.

Englishtart

It's supposed to look a bit like a hedgehog...no offense to the owner of the pic, but that one looks like it was left out in the heat too long!

lisag8070

we used to call those the hedgehog..

they were always my fave to, but with cocktail sausages, pickle and a nice cube of cheshire cheese...yummm..

and I wouldn't use the green foam stuff just purely because it would taste nasty if it got on the food...you just picked the cocktail stick up with the food attached and popped it all in your mouth..

Bob

because they're to expensive....and this way, you have a baked spud afterwards

MrEmjoy

I found it on flickr cat-scratch away

Macca67

On the topic of cheese, what about Primula spread on Jacob's crackers. or Dairylea balls?