Quote from: Phil (Chaa006) on January 03, 2011, 11:38 AM

Quote from: AchMal on January 03, 2011, 11:34 AM
You obviously haven't been in a British maximum security prison. There are more TVs than you can poke a stick at.

ROTFL : I defer to your greater experience of these matters, Mick  ;D (But how did you get out again, or are they allowing you to post messages to CR0 from inside ?!).

Hi Phil,
I was fully aware that I left that avenue open to you, ;D but rest assured I carry keys.
You meet all walks of life inside even ex BIR chefs....
Mick

Quote from: Domi on January 03, 2011, 02:50 AM
Haggis IS French, Stephen pmsl.....there's not a damn thing we all associate with "Scotland" that actually originated there ....Saw it on QI lol

nah Domi I don't believe that for a minute Domi, everything useful known to humankind was invented in Scotland!!

[quote author=Phil (Chaa006) link=topic=5332.msg52244#msg52244
Furthermore, according to Wikipaedia ("the most cited and least reliable source of information in the world"), "a "haggis bhaji" is another deep fried variant, available in some Indian restaurants in Glasgow."

Hae ye had one, Stephen ?!
[/quote]

Not just Glasgow Phil, our Ashoka in Dundee does Haggis Pakora usually in January for the Rabbir Burns fraternity, have never tried one but might have a go at making some this month and pop some pics on here!!!

Whatever next? Butchers Choice Sausage Jalfrezi with a Baked Bean and Paneer Masala?  :

976,

You wouldn't happen to have a recipe for that would ya? sounds delish ;D

It would make a great breakfast huh?  ;D

Scrambled eggs with a little chilli flakes and cumin?..... lol

Quote from: 976bar on January 03, 2011, 05:02 PM
It would make a great breakfast huh?  ;D  Scrambled eggs with a little chilli flakes and cumin?..... lol

Now you are getting dangerously close to Vietnamese cuisine; I shall run that one past my wife, and confidently expect her to say "Yes, we eat that all the time at home" !

** Phil.

LOL Phil.....

A little butter or oil, and a drizzle of either lemon or lime juice once finished, garnished with some coriander leaves?

Quote from: 976bar on January 03, 2011, 06:20 PM
LOL Phil.....

A little butter or oil, and a drizzle of either lemon or lime juice once finished, garnished with some coriander leaves?

Unfortunately the drizzle of lemon or lime is more likely to be a drizzle of fish sauce.  And if ever you have had the misfortune to smell fish sauce, you will know that at that point I lose all interest in the scrambled eggs 

Hi
Scrambled eggs with chilli in pitta pockets,now that does make a lovely breakfast.

Quote from: Phil (Chaa006) on January 03, 2011, 06:22 PM

Quote from: 976bar on January 03, 2011, 06:20 PM
LOL Phil.....

A little butter or oil, and a drizzle of either lemon or lime juice once finished, garnished with some coriander leaves?

Unfortunately the drizzle of lemon or lime is more likely to be a drizzle of fish sauce.  And if ever you have had the misfortune to smell fish sauce, you will know that at that point I lose all interest in the scrambled eggs 

I would too Phil, hence the drizzle of lemon or lime!!!