Thursday, 2 October 2008

New Appointment


1st October 2008
I hereby make Saintly Ramblings the official OCICBW... Chef. In any future disputes concerning culinary matters (eg barbecue) his final word will be the final word. His presentation of haddock fish cakes, chips and peas is nothing less than a masterpiece. I look forward to being guided gastronomically by the galumphing gourmet for a long time to come.
Mad Priest

11 comments:

  1. When's the T.V. franchise starting?

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  2. I'm not fussy - I'll take whatever's offered!

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  3. OK, I'll bite: what do Brits know about BBQ? I don't even trust most Americans to have sound opinions on the subject...

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  4. You won't be able to keep up with the demand for your yummy tinned tomatoes on toast recipe. I hope it's not as difficult as those French recipes.

    Plus, it presents so beautifully.

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  5. (If I may, Saintly Ramblings)

    Billyd - Even as a Brit I have much to say about barbeque. Well over a half of my family are officially "southern" - and I think that I'm starting to get it. Even in New York State I have a BBQ pit, I smoke most things, and I know that pulled pork takes over ten hours to cook.

    As St. Peter heard, "Arise and eat!"

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  6. Ah, rural rector, just having Southern connections won't make me trust your BBQ IQ. I'm from Texas, where they do BBQ as God intended. People in other parts of the South do horrible, awful things to their meat: baste it in sauces based on mustard, or vinegar, for crying out loud!

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  7. Part of the difference, BillyD, may be due to the fact that whilst you tend to bbq whole animals, over this side of the pond we bbq small portions of meat. Hog and Ox roasts are left to Country Fairs and the like, to feed the populace. (I'm good at generalisations!)

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  8. Actually, I was best man at a Navy buddy's wedding many years back in California. He married a Filipina, and at the reception there was whole. roast. pig. It was huge, and delicious.

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