SKI 15 Posted September 9, 2009 Share Posted September 9, 2009 No they'd be better if you smothered them in butter before deep-frying the sedond time. Link to post Share on other sites
bournville 0 Posted September 11, 2009 Share Posted September 11, 2009 I think I know the place you got that pie-eater. Just as you go into Aviemore from the south on the left hand side, right? Nice. I always get one when I'm up there! Link to post Share on other sites
muikabochi 208 Posted September 11, 2009 Share Posted September 11, 2009 Isn't Mars an enemy of Cadbury though? Link to post Share on other sites
cheeseman 1 Posted September 11, 2009 Share Posted September 11, 2009 Anyone tried deep friend tempura-like cheese? It's very good. Link to post Share on other sites
Tubby Beaver 209 Posted September 12, 2009 Share Posted September 12, 2009 no but an izakaya nearby does these great deep fried cheese-mochi things and gives you a tup of melted cream cheese to dip into....they are LUSH!!! Link to post Share on other sites
thursday 1 Posted September 12, 2009 Share Posted September 12, 2009 I've had deep fried cheese in breadcrumbs. Nice. Link to post Share on other sites
muikabochi 208 Posted September 12, 2009 Share Posted September 12, 2009 Quite a few places do the deep fried cheese. Nice. Camembert or however you spell it. Link to post Share on other sites
thursday 1 Posted September 13, 2009 Share Posted September 13, 2009 yeah, fried camembert and some time mozarella Link to post Share on other sites
grungy-gonads 54 Posted September 14, 2009 Share Posted September 14, 2009 Love that stuff. Always too small though. Link to post Share on other sites
thursday 1 Posted September 14, 2009 Share Posted September 14, 2009 you can always have another one. But being an apetizer, maybe that's the effect you want. Link to post Share on other sites
grungy-gonads 54 Posted September 14, 2009 Share Posted September 14, 2009 Oh ok thanks. Link to post Share on other sites
thursday 1 Posted September 16, 2009 Share Posted September 16, 2009 you're welcome Link to post Share on other sites
big-will 7 Posted September 17, 2009 Share Posted September 17, 2009 I have some Mars Bars. Ms Big will is going to do me Mars Tempura one day soon. I'll report! Link to post Share on other sites
thursday 1 Posted September 17, 2009 Share Posted September 17, 2009 wow. Get some creme eggs too. Link to post Share on other sites
big-will 7 Posted September 17, 2009 Share Posted September 17, 2009 Early start for you today thursday? Don't have any Creme Eggs unfortunately. Link to post Share on other sites
pie-eater 207 Posted September 17, 2009 Author Share Posted September 17, 2009 Cool. Any cooking tips TB? Link to post Share on other sites
thursday 1 Posted September 22, 2009 Share Posted September 22, 2009 need mars bar report Will Link to post Share on other sites
muikabochi 208 Posted April 12, 2010 Share Posted April 12, 2010 Chocolate haggis?! Haggis has been deep fried, smothered in whisky cream and rolled in oats but now the great chieftain o' the puddin' race has undergone the final indignity: it has been made into chocolate. Whether Robert Burns's Rustic, who set the earth "trembling" with his "haggis-fed tred", would have had the same seismic force had his dinner been rolled into delicate, truffle-shaped balls can only be surmised. But Nadia Ellingham, an artisan chocolate maker from Edinburgh, is prepared to bet that, had the poet tasted her variation on Scotland's national dish, he would have raised a toast in its honour. "Most people screw their faces up or look a bit horrified when I tell them I make haggis chocolates, but once I explain how I make them they understand that it does actually make sense," said Ellingham, founder of the Thinking Chocolate firm. Ellingham created the chocolates for a Burns' Night supper but her guests were so complimentary that she has started selling them commercially. Link to post Share on other sites
grungy-gonads 54 Posted April 12, 2010 Share Posted April 12, 2010 Sounds better than the real haggis! Link to post Share on other sites
BagOfCrisps 24 Posted April 12, 2010 Share Posted April 12, 2010 Waaaaaay better! Link to post Share on other sites
Tubby Beaver 209 Posted April 13, 2010 Share Posted April 13, 2010 HEY!! How does she make it then? I'm intrigued (if not a little horrified) Link to post Share on other sites
thursday 1 Posted April 17, 2010 Share Posted April 17, 2010 the chewey sheeps somach lining of the haggis needs to be fried. And if it gets coated in chocolate after that, then it's a win win. Good luck haggis friars. Link to post Share on other sites
JA2340 16 Posted April 17, 2010 Share Posted April 17, 2010 Originally Posted By: thursday the chewey sheeps somach lining of the haggis needs to be fried. And if it gets coated in chocolate after that, then it's a win win. Good luck haggis friars. Or should that be friers? Friars are monks. Link to post Share on other sites
thursday 1 Posted April 17, 2010 Share Posted April 17, 2010 no, the firars are the only ones perverse enough to be doing that stunt. Link to post Share on other sites
big-will 7 Posted May 15, 2010 Share Posted May 15, 2010 By the way, I made one of these last weekend. Great it was too. Don't know what the "official" ones taste like but this was good. Link to post Share on other sites
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