Brit thread.

[matriarch]

Sounds like it may resemble something we call Boudoire Gateau:

Build a wall, using Boudoire Fingers, saturated in brandy, as the bricks, and chocolate mousse as the mortar. Finally cover with a thick rendering of whipped cream. Leave overnight to mature...

Drool!

.....................
Eff

That's exactly it........well, almost. The booze is mixed into the mousse, rather than soaked into the fingers. So damn rich....

*drool*

 

[Marsipanne]

Lo ALL!!

 

[pop_54]

Lo ALL!!

Evening

 

[Guest]

'Ello.

 

[Colleen Thomas]

'Ello.

Go write!

 

[pop_54]

'Ello.

 

[pop_54]

Go write!

Lo Colly

 

[Guest]

Go write!

 

[Guest]

 

[fifty5]

Like Colly said!

Or you'll be smacked!



Eff

 

[Guest]

Like Colly said!

Or you'll be smacked!



Eff

 

[pop_54]

Like Colly said!

Or you'll be smacked!



Eff

For Goodness sake Eff, don't threaten Lou with that, you know what she's like She'll never get any writing done

 

[Guest]

For Goodness sake Eff, don't threaten Lou with that, you know what she's like She'll never get any writing done

Quite!

 

[fifty5]

For Goodness sake Eff, don't threaten Lou with that, you know what she's like She'll never get any writing done

Hey Pops, do you think should we include that as part of the West Yorks New Year event?

We might get even more folk cumming (sp?)

Eff

 

[pop_54]

Hey Pops, do you think should we include that as part of the West Yorks New Year event?

We might get even more folk cumming (sp?)

Eff

Sounds a bloody good wheeze to me mate... could even become an annual event... with prizes for the best performance

 

[SlickTony]

Do we have an ongoing recipe thread? I'd love those chocolate recipes.

My husband likes to put a heavy layer of pepper on potatoes. He'll dash the stuff on until they're grey.

Do you like parsnips over there?

 

[fifty5]

Do we have an ongoing recipe thread? I'd love those chocolate recipes.

My husband likes to put a heavy layer of pepper on potatoes. He'll dash the stuff on until they're grey.

Do you like parsnips over there?

Yup!

Potatoes are different, but aside from them, carrots, swede and parsnips are my favourite roots. Butter is the essential to make all 4 yummy.

In other contexts, brandy, cream and chocolate are the magic extras, but for savouries, Just Add More Butter always works for me. (And not just for roots - on peas and corn too. And for other stuff, make it into a 'white' sauce - but make sure that there's enough butter to make it yellow!)

Eff (Working on a coronary, or cholestorol clotted veins)

"Deep fried" is another magic spell...

 

[SlickTony]

Here's what I like to do with parsnips: cook them soft, and then put them in a food processor with a big lump of butter, some cream, and a few gratings of nutmeg. Then I put them in zucchini boats and run them under the broiler to brown the mashed parsnips a little. My other use for them is one of the vegetables I put with a pot roast. My family usually eats to potatoes and carrots and leaves the parsnips for me.

 

[fifty5]

Bump...

 

[Guest]

Ouch!

 

[fifty5]

Ouch!

New av, Lou (at least I haven't seen it before.

Drooling...

Eff

 

[lewdandlicentious]

Awwww, she changed it!

 

[Guest]

Awwww, she changed it!

Awww!

Only cos I thought this was your favourite, hon.

 

[lewdandlicentious]

It is, but I liked the other one too!

 

[Guest]

It is, but I liked the other one too!

LOL! Are there any you don't like?