Guardians of The Lambsfoot!

I awoke and said to myself Happy Yorkshire Day. Then I took a lamb for a walk. I didn’t see any otters. And when it was time for a chip butty I went for two. I had prepared for today by picking up some brioche buns. The buttys were great but I think I’m going to take a nap now. I feel a bit like my turkey friend here. Here’s to Yorkshire.
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unclekurty said:
I awoke and said to myself Happy Yorkshire Day. Then I took a lamb for a walk. I didn’t see any otters. And when it was time for a chip butty I went for two. I had prepared for today by picking up some brioche buns. The buttys were great but I think I’m going to take a nap now. I feel a bit like my turkey friend here. Here’s to Yorkshire.
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Two beauties Kurt, and I too feel like that turkey.👍🏻
 
unclekurty said:
I awoke and said to myself Happy Yorkshire Day. Then I took a lamb for a walk. I didn’t see any otters. And when it was time for a chip butty I went for two. I had prepared for today by picking up some brioche buns. The buttys were great but I think I’m going to take a nap now. I feel a bit like my turkey friend here. Here’s to Yorkshire.
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Those look delicious Kurt, as does your amazing Lamb :cool: Great pics :) :thumbsup:
SteveC said:
I confess I had to google it ;)
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Rufus1949 said:
I used Cliff notes.🤣
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🤣 :thumbsup:
 
Having thoroughly enjoyed my chip butty last year, in which I made my “chips” the same way the English do roast potatoes, I figured I’d do the same again this year. (Jack, does anyone actually call them “roasties,” or is that just some internet nonsense, like “Hendo’s”?)

I love doing potatoes this way — peel, cut, parboil for 10 minutes, drain, shake around in the pot to rough up the surface of the potatoes, preheat oil in large roasting pan in a 425° oven, add potatoes to hot oil in a single layer and roast for 45 minutes or so, turning/moving occasionally — but the one problem I ran into last year was that my a lot of my longer chips broke in half during the roughing up process. I was a bit more careful this year, and kept them from breaking, but the surface of the potatoes didn’t get as roughed up as they should, which is what makes the outside of these so crispy. They were still good, but I think next time I’d settle for a better rough-up and smaller/broken chips.

When I was shopping for supplies over the weekend, I had spotted some nice looking brioche buns, but I remembered Jack’s chip butty advice — no posh bread! — and stayed the course with a cheaper bun. 😉

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As you can see, I did manage to find a can of Dandelion & Burdock in the end! Unfortunately, I had to order it off Amazon, so while I believe this is the brand Jack refers to as “the cheap stuff,” this single can was definitely not cheap. 😳🤣 At least it was delicious! 😁

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Scout had her own chip butty, which she enjoyed. (Eleanor was at summer camp today, so unfortunately she missed out.)

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Happy Yorkshire Day, Guardians! :thumbsup:
 
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btb01 said:
Having thoroughly enjoyed my chip butty last year, in which I made my “chips” the same way the English do roast potatoes, I figured I’d do the same again this year. (Jack, does anyone actually call them “roasties,” or is that just some internet nonsense, like “Hendo’s”?)

I love doing potatoes this way — peel, cut, parboil for 10 minutes, drain, shake around in the pot to rough up the surface of the potatoes, preheat oil in large roasting pan in a 425° oven, add potatoes to hot oil in a single layer and roast for 45 minutes or so, turning/moving occasionally — but the one problem I ran into last year was that my a lot of my longer chips broke in half during the roughing up process. I was a bit more careful this year, and kept them from breaking, but the surface of the potatoes didn’t get as roughed up as they should, which is what makes the outside of these so crispy. They were still good, but I think next time I’d settle for a better rough-up and smaller/broken chips.

When I was shopping for supplies over the weekend, I had spotted some nice looking brioche buns, but I remembered Jack’s chip butty advice — no posh bread! — and stayed the course with a cheaper bun. 😉

w50jHir.jpg


As you can see, I did manage to find a can of Dandelion & Burdock in the end! Unfortunately, I had to order it off Amazon, so while I believe this is the brand Jack refers to as “the cheap stuff,” this single can was definitely not cheap. 😳🤣 At least it was delicious! 😁

fGWFcLc.jpg


Scout had her own chip butty, which she enjoyed. (Eleanor was at summer camp today, so unfortunately she missed out.)

vjCwoNA.jpg


ZazoH7N.jpg


Happy Yorkshire Day, Guardians! :thumbsup:
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Well done Barrett...glad you had Scout to help celebrate.👌💥
 
btb01 said:
Having thoroughly enjoyed my chip butty last year, in which I made my “chips” the same way the English do roast potatoes, I figured I’d do the same again this year. (Jack, does anyone actually call them “roasties,” or is that just some internet nonsense, like “Hendo’s”?)

I love doing potatoes this way — peel, cut, parboil for 10 minutes, drain, shake around in the pot to rough up the surface of the potatoes, preheat oil in large roasting pan in a 425° oven, add potatoes to hot oil in a single layer and roast for 45 minutes or so, turning/moving occasionally — but the one problem I ran into last year was that my a lot of my longer chips broke in half during the roughing up process. I was a bit more careful this year, and kept them from breaking, but the surface of the potatoes didn’t get as roughed up as they should, which is what makes the outside of these so crispy. They were still good, but I think next time I’d settle for a better rough-up and smaller/broken chips.

When I was shopping for supplies over the weekend, I had spotted some nice looking brioche buns, but I remembered Jack’s chip butty advice — no posh bread! — and stayed the course with a cheaper bun. 😉

w50jHir.jpg


As you can see, I did manage to find a can of Dandelion & Burdock in the end! Unfortunately, I had to order it off Amazon, so while I believe this is the brand Jack refers to as “the cheap stuff,” this single can was definitely not cheap. 😳🤣 At least it was delicious! 😁

fGWFcLc.jpg


Scout had her own chip butty, which she enjoyed. (Eleanor was at summer camp today, so unfortunately she missed out.)

vjCwoNA.jpg


ZazoH7N.jpg


Happy Yorkshire Day, Guardians! :thumbsup:
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You are becoming a connoisseur Barrett :) I'm glad you were able to get hold of some D & B, though I dread to think what it cost! :eek: It's a shame Eleanor had to miss out, but Scout seems to be enjoying hers :) She looks so sweet in her sister's hat, I will have to send her one (just added it to my 'To Do' list!) :thumbsup:

The 'Roasties' thing is a bit like 'Hendo's', yes, Barrett. It seems to be a struggle for some people to fully pronounce a word! Nothing wrong with shortening words, but it's very contrived here, and tends to begin with middle-class students moving in from elsewhere, and trying to 'slum it'. I lived on a road, in Sheffield, called Ecclesall Road, for the first 20 years of my life. The name has been in use for hundreds of years, and never in the 40 years I lived in Sheffield, did I ever hear it called anything else. Now, some of the student crowd call it "Ecky Road"! :mad:

Happy Yorkshire Day my friend, I hope that Eleanor is having a great time at summer camp :) :thumbsup:
 
Rufus1949 said:
I believe I will be off to the pub and make sure I don't have one over the eight!😆
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Aye, you don't want to get kale-eyed Bob! :D I love that old expression, one over the eight, which was very common when I was younger. It didn't even mean someone was drunk, just on the way, having drunk slightly more than the genteel norm of a gallon of ale! :eek: :D

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Jack Black said:
Aye, you don't want to get kale-eyed Bob! :D I love that old expression, one over the eight, which was very common when I was younger. It didn't even mean someone was drunk, just on the way, having drunk slightly more than the genteel norm of a gallon of ale! :eek: :D

The Oxford Companion to Beer Definition of The pint

The pint of The Oxford Companion to Beer definition presented by Craft Beer & Brewing
beerandbrewing.com
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Thank you Jack.
 
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