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ive lived in the south my whole life and never heard that.
the look good though |
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Never heard of them before.
But it looks like they could each use a quarter stick of butter on top. |
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Damn... I thought this was going to be some perverted joke where she'd spread her legs and go "Ribbit... Ribbit..."
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My grandmother used to make me "Egg in a hole"s.
Cut a hole in a slice of bread, butter it, throw in a pan. Toss an egg in the hole and it ends up being a whole meal. Admittedly, the bacon creation above looks much more - BG |
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Thats a "chic in a pig"
A "Toad in the Hole" is a frogleg ina cornbread cupcake! Sorry dood she aint from teh south |
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What the hell is that?? This is why you people lost the war. - BG |
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My ex-wife used to make me what she called "hobo toast" it was bread that was buttered with the center removed and cooked on a skillet with an egg in the center I loved it....
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what in the hell is that ?!?! and what kind of pudding is that? |
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We ate those, except first you would cook one side of a couple slices of bacon, then turn them over and put the bread with the hole on top, and drop the egg in the hole. So you got bread, bacon, and egg all in one piece. I learned it in the Boy Scouts, and we called it a "Toad in the Hole". I don't know why. |
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My mom made "toad in the hole" but it's a slice of sourdough bread and you cut the middle out with a round cookie cutter. The you fry an egg in the hole of the slice. Fry both side's add pepper and your done
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That is "bog standard".. "toad in the hole" in the UK. Ask any Brit and they will describe this dish as cooked sausages in batter. Just Bootifull Taffy |
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Sorry but its 400am here and I can see my artiries cloging already.
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BCC During the War they ate rehydrated eggs,,,,imagine that....ewwww! This was luxury. Taffy |
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By "batter", do you mean a bread-based baking batter or is that an egg-based batter? Does that pudding stuff come out bread-like or quiche-like? - BG |
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Sorry but the Brits got this one right.
Yorkshire pudding and sausages. I've also had it with hard boiled eggs instead of sausages. |
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But, again, with this pudding nonesense... is it bread-like or quiche-like? - BG |
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tag...could always use more ideas on how to kill myself deliciously
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How could I have never thouhgt of that !!!!!My new fav easy recipe ...Thanks
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About 3 years ago, I started a thread about 'Toad-in-the-Holes' here on ARFCOM, and asked if anyone had heard of them.
Very few had, and the ones who had heard of such creations used other names for them. But a real American 'toad in the hole' is made with a slice of bread, with a center cut out, and an egg cooked inside that center. From Wikipedia: 'In some countries, including Australia and Canada, and in the U.S. region of New England, Toad in the Hole is the name of a dish that involves cutting a hole in a slice of bread, cracking an egg into it, and then frying it.' In the South, we mostly use the same term. Eric The(Southern)Hun |
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Taffy, if they're reacting this way to UK style toad in the hole, let's not get them started on "spotted dick" or "bubble and squeak".
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Don't forget 'Faggots'... ANdy |
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For a moment I thought you meant to say haggis but have a really thick typing accent.
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Great..my cholesterol just jumped 25 points looking at that pic.
Yum..Yum |
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yeah, wtf is "spotted dick"??? i've heard brits rave on about it but the name alone is enough to scare most of us yanks off!
might as well enlighten us on "bubble & squeek" as well! |
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Bubble & Squeak This is another very old dish, used as a way of finishing up the leftovers from a previous meal. The name comes from what happens when you cook it apparently. You will need a big pile of cold, left-over mashed potato, cooked cabbage, and (traditionally) cold, cooked beef from the Sunday joint. However, the meat is optional- you can omit it completely for a vegetarian version. Heat some dripping (fat) in a pan fairly strongly and fry the chopped up meat. Add the cold cooked cabbage and mashed potato and mix it thoroughly, then reduce the heat somewhat and cook the whole dish steadily for 15 to 20 minutes or more without stirring it, so that it is set solid, the edges and underside are browned but not stuck and it is cooked right through. Serve it piping hot. Spotted Dick 285g (10oz) Self-Raising Flour 150g (5oz) Shredded Suet (Shortning) 150ml (¼ pint) Milk 110-160g (4-6oz) Currants or Raisins 85g (3oz) Castor Sugar 1 Lemon, zest only, finely grated Pinch Salt Mix all of the dry ingredients, including the grated lemon zest, together thoroughly Add enough milk to produce a soft dough. Turn out onto a floured surface. Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter. Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter. Wrap loosely but securely, leaving enough space for it to rise. Tie or seal the ends. Place in the steamer and cover tightly. Steam for 1½ to 2 hours. Serve cut into thck slices with hot custard. • Faggots (Ffagodau) Recipe • Faggots were always popular back in Welsh history, the miners might keep a pig and the faggots were an easily carried lunch when they needed nourishment for their strenuous work underground. They are a staple food found in Welsh fish and chip shops and indeed all over the country as well. Traditionally served with chips or mashed potatoes and mushy peas, and lavishly sprinkled with a real malt vinegar. The 'unfortunate' name is derived from the original word, which means a mixture or combination of. They will of course be not to everyone's taste (but then what is?) because of the offal base. They were a staple in my childhood home, whether home made or bought. As mentioned previously about Welsh cakes, these are another I leave until I back to the UK. They say to me I am home, I am in Wales, I am in the 'Land of my Fathers'. With many of my childhood memories shrinking away or disapearing altogether in Wales; the mines and pits all closed down, the furnacite factory where my grandfather worked long gone, our princess, Princess Diane of Wales, tragically killed and the Welsh rugby side . . . well that one is best left alone! . . . there are something's that will always remain and for me ffagodau are one of them. Ingredients pigs liver 450 gm 2 onions 2 breadcrumbs 100 gm suet (shortning) 75 gm chopped sage 2 tsp salt pepper Method Mince the liver and onions into a mixing bowl, this can be as fine or as coarse to suit your own tastes Add the breadcrumbs, chopped suet, sage and season with the salt and pepper (it should be quite peppery) Shape the mixture into small balls, if the mixture is too wet more breadcrumbs should be added Place onto a greased oven tin and bake in moderate oven for about 30 minutes Remove faggots and add boiling water and a little flour to the tin to make grav |
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thanks! i was wondering what "suet" was! that spotted dick sounds pretty tasty! ugh, did i actually say that??? |
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+1. I also know it as Yorkshire Pudding w/ sausages in it. Bangars, not the weird sausages generally available in the US. (US people have no idea about bacon either. I mean, Americans cook it so much, it disintigrates when I shove a fork into it) Another fallacy is that Corned Beef and Cabbage is Irish. BZZZT. Developed in New York. NTM |
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+3 I'd like to try this out tomorrow morning. |
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I wanna testify- that's good stuff! Had it many times! |
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Taste and cosistency of a pancake ANdy |
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tagged for when someone tells us what temp and how long
we usually have one heart attack breakfast on a saturday or sunday--looks like a good new one |
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tag
FWIW -I know the egg in the hole version of "toad in the hole" as "bunny in the hole." |
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