Realm: second star to the right, straight until morning
If I start gaining LOTS of weight, I am going to have to make you partially responsible...
LOL!
Now would that be bangers type sausage? Because we have a wonderful open air market, and the sausage makers have very good bangers. Very comparible to the UK type I had ... I was curious since most American sausage is fairly spicey.. But I guess it is really what one perfers.... I was wondering about the authentic version ....
Music is holy, art is sacred, and creativity is power
Everyday is EARTH DAY to a farmer
"Always forgive your enemies; nothing annoys them so much." Oscar Wilde
Some men are drawn to oceans, they cannot breathe unless the air is scented with a salty mist. Others are drawn to land that is flat, and the air is sullen and is leaden as August. My people were drawn to mountains- Earl Hamner Jr.
Oh no you don't Jason..... any weight gain will be totally your responsibility!!
Yep bangers type sausages, if you can't get ordinary sausagemeat. Just slit the casings and mix with the onion and salt and pepper...
We get spicy sausages too - locally made by my butcher (he's great, by the way!) - however, most of our really spicy sausages are of Italian/German/Spanish origin and imported here.
Realm: second star to the right, straight until morning
QUOTE (Arianrhod @ Nov 18 2003, 10:57 AM)
Dance whist you sing Jason ! burn it off !
I do, I do!!!! But I can only do so many things at one time...Sing, play guitar, switch to drum and dance... That's a lot for this fella' But I manage....
Realm: second star to the right, straight until morning
QUOTE (Catriona @ Nov 18 2003, 10:49 AM)
Oh no you don't Jason..... any weight gain will be totally your responsibility!!
Yep bangers type sausages, if you can't get ordinary sausagemeat. Just slit the casings and mix with the onion and salt and pepper...
We get spicy sausages too - locally made by my butcher (he's great, by the way!) - however, most of our really spicy sausages are of Italian/German/Spanish origin and imported here.
Oh, come on now.....
You're like my food drug dealer....LOL!!!! " here just sample this...." Then I can't get enough of it It's an endless cycle you know?
I guess I'll run a little more distance a day to counter act your temptations
This is the conversion chart that I got from the web a long time ago.... I cannot give a URL, cos only cut and pasted - so.... apologies to whoever's info I'm pirating - it's not intentional, honestly!
I cook on gas, and therefore often have only the Gas Mark level - but you should be able to suss it out from this conversion chart!
Oven Temperature Chart: U.S. and British
Heat Level in Degrees Fahrenheit/Degrees Celsius /British (Regulo) Gas Mark
Very cool 200/ 95/ 0 Very cool 225/110 /1/4 (quarter) Very cool 250/120/1/2 (half) Cool or slow 275/135/1 Cool or slow 300/150/2 Warm 325/165/3 Moderate 350/175/4 Moderately hot 375/190/5 Fairly hot 400/200/6 Hot 425/220/7 Very Hot 450/230/8 Very Hot 475/245/9
I have the Cock a leekie soup started .. and did get the frozen puff..
BUT the house smells amazing ! It's so nice not to be having the same old thing for dinner !!! Again Catriona, ty for sharing so graciously with all of us .
It's nice that such home-spun recipes as cock a leekie and sausage rolls should be considered 'different' in the US.... my family would just yawn and think 'Oh no, the same thing, AGAIN'!