oilcat Posted August 28, 2015 Share Posted August 28, 2015 Most important, must be cooked in Beef Dripping, neen of this sunflower oil shite Link to comment
tup Posted August 28, 2015 Share Posted August 28, 2015 Manky edges on your pan there MT. Usually the chip pan is it? Link to comment
ChutneyLove Posted August 28, 2015 Share Posted August 28, 2015 That's nae stovies MT min. That's some guffie shite. Needs a right mash. Link to comment
ChutneyLove Posted August 28, 2015 Share Posted August 28, 2015 That's nae stovies MT min. That's some guffie shite. Needs a right mash. Link to comment
ChutneyLove Posted August 28, 2015 Share Posted August 28, 2015 Fuckin' echo. That's fit I get for opening dialogue with weegie cunts. 1 Link to comment
Henry Posted August 28, 2015 Share Posted August 28, 2015 Aye, that looks like sausages soup. 1 Link to comment
jassb Posted August 28, 2015 Share Posted August 28, 2015 Fuck knows what that is but its not stovies. Sausage casserole maybe? Probably fine enough though. Or maybe I'm just saying that cos I'm hungry. Link to comment
ChutneyLove Posted August 28, 2015 Share Posted August 28, 2015 That there is minker food min. 1 Link to comment
dervish Posted August 28, 2015 Share Posted August 28, 2015 haha!! granted, it does SLIGHTLY look like the contents of a workie's portaloo, but that to me is what stovies are sausages all disintegrating, square ones soaking up that bisto finest gravy went into pot this morning, lovely thick skin of 100pc bad for me fat developed on top LOVELY and tupster, the edge of the pans minging because the pot wasn't big enough and it all boiled over, leaving me with one hell of a fight to clean the gravy off the cooker! you're not gonna let us miss that bit eh? Not gonna lie though if that is stovies (which it's not) it's the worst stovies ever. Link to comment
RUL Posted August 28, 2015 Share Posted August 28, 2015 yeeha tasted even better for my lunch there having had a night to congeal in the fridge That is not Stovies of any description. I did wonder when you posted originally how you planned to get the Square sausage involved but I didn't expect you to try and serve it.....err square...the whole point of stovies is you mash it all together. Link to comment
SheepieBaaBaa Posted August 28, 2015 Share Posted August 28, 2015 That is not Stovies of any description. I did wonder when you posted originally how you planned to get the Square sausage involved but I didn't expect you to try and serve it.....err square...the whole point of stovies is you mash it all together.That looks fine as fuck bit in no sense what I recognise as stovies. For me, simple leftover stewing steak,tatties, ingins, bit of gravy, bit of salt. Boil it until you can stand a spoon up in it and serve with oatcakes and beetroot. Bit of red or broon sass if you're into that sort of thing. Link to comment
Guest milne_afc Posted August 28, 2015 Share Posted August 28, 2015 Nice portion, Slim. Link to comment
caledonia Posted August 28, 2015 Share Posted August 28, 2015 I always thought stovies looked like thisbut if you put stovies in google images there is some that looks like Millertimes 1 Link to comment
E-P-K Posted August 28, 2015 Share Posted August 28, 2015 I always thought stovies looked like thisbut if you put stovies in google images there is some that looks like Millertimes That's how I wid classify stovies. Fine as fuck. Maybe doon sooth it's different Link to comment
ChutneyLove Posted August 29, 2015 Share Posted August 29, 2015 South of Kincorth, then Stovies = Minkers Sausage Casserole Link to comment
alscotoz Posted August 29, 2015 Author Share Posted August 29, 2015 That looks like stovies Link to comment
alscotoz Posted August 29, 2015 Author Share Posted August 29, 2015 yeeha tasted even better for my lunch there having had a night to congeal in the fridge That looks like shite. Link to comment
alscotoz Posted August 29, 2015 Author Share Posted August 29, 2015 Yesterdays roast sirloinOnionsSliced tattiesBeef stockMustardWorcester sauce Layer it, beef, onions, tatties, beef, onions, tatties.Cook it in the oven for a couple hours with a lid onMush it upRoberts yer mothers brother This sounds like a good recipe (never had with mustard). Do you use any oil or depend on the fat from the meat? Could you use leftover lamb roast? Link to comment
King Street Loon Posted August 29, 2015 Share Posted August 29, 2015 yeeha tasted even better for my lunch there having had a night to congeal in the fridge There's no place on earth that that could be considered as Stovies. Looks fine though. Link to comment
TopDon Posted August 29, 2015 Share Posted August 29, 2015 I always thought stovies looked like thisbut if you put stovies in google images there is some that looks like Millertimes Those look fine. Prefer my oatcakes a little bit thinner myself though. 1 Link to comment
1903Fitba Posted August 30, 2015 Share Posted August 30, 2015 Some of the replies to millertimes bed pan picture have had me in tears at work +1 all involved. 1 Link to comment
Chewie37 Posted August 30, 2015 Share Posted August 30, 2015 Called my recipe hash? Sakes min Link to comment
daytripping Posted August 30, 2015 Share Posted August 30, 2015 yeeha tasted even better for my lunch there having had a night to congeal in the fridge I'm lost for words!! That looks revolting and is as far removed from stovies as you're likely to get, square sausage ffs! 4 Link to comment
RAZOR Posted August 30, 2015 Share Posted August 30, 2015 Hats off to MT. He's just dipped the worlds largest fishing rod and came out with an army of biters. We're going to need a bigger boat. 1 Link to comment
The Boofon Posted August 31, 2015 Share Posted August 31, 2015 Hats off to MT. He's just dipped the worlds largest fishing rod and came out with an army of biters. We're going to need a bigger boat. It's some effort to actually go out and buy that shite and then cook it to catch a bite here. 1 Link to comment
RAZOR Posted August 31, 2015 Share Posted August 31, 2015 It's some effort to actually go out and buy that shite and then cook it to catch a bite here. It's certainly one of his better ones. Though his Dads burnt back will take a lot to beat. Classic Thread IMO Link to comment
RAZOR Posted August 31, 2015 Share Posted August 31, 2015 Kudos to MT I say for this. He really is some man. Link to comment
strachanmcgheegoal Posted August 31, 2015 Share Posted August 31, 2015 Jesus fuck. Take yesterdays roast Beef. See later for lamb. Slice any obvious fat off it and stick it (the fat) in the pan with the onions and maybe half the potatoes diced. Slow sweat it all for 30 mins. Then add diced up meat, additional fat will melt. Please yourself how you do the rest of the tatties. Tatties : Onion : Meat Ratio absolutely crucial. Remove any remaining visible lumps of fat. Throw in left over gravy and tatties. Mix with wooden spoon without destroying any nice lumps of potato. Wee spell under the grill for the crispy top lovers out there. Canna beat a crispy top. Add beetroot - crinkle cut best plus a nice oatcake or two - torn between Nairn's thin ane's and Orkney thick cheese ane's. Eat. Willing to consider meelie pudding side order, beans fine ana At no point should anyone holding anything resembling a sausage, square or otherwise be allowed anywhere near this recipe. For roast lamb I'm told taking leftovers and putting them through a mincer and making 2nd day shepherds pie instead is the way to go. Sounds afa fine but don't have mincer which fucks that option a bit! Pork I hear you say? Now porks different. Firstly slice some leftover roast finely and mix it with leftover apple sauce - kinda like dressing a salad. Put it in large white bun. Eat. Magic. That's dinner sorted. Now at supper-time dice remaining pork meat and heat with gravy. Fanny about roasting potatoes if you want but markies wee square parmentier are magic with this. Add Green veg, purple cabbage (markies again) if you want to impress the ladies with colour. Sorted. But no fucking sausages! (unless your making a sausage casserole that is.) Link to comment
alscotoz Posted September 2, 2015 Author Share Posted September 2, 2015 Jesus fuck. Take yesterdays roast Beef. See later for lamb. Slice any obvious fat off it and stick it (the fat) in the pan with the onions and maybe half the potatoes diced. Slow sweat it all for 30 mins. Then add diced up meat, additional fat will melt. Please yourself how you do the rest of the tatties. Tatties : Onion : Meat Ratio absolutely crucial. Remove any remaining visible lumps of fat. Throw in left over gravy and tatties. Mix with wooden spoon without destroying any nice lumps of potato. Wee spell under the grill for the crispy top lovers out there. Canna beat a crispy top. Add beetroot - crinkle cut best plus a nice oatcake or two - torn between Nairn's thin ane's and Orkney thick cheese ane's. Eat. Willing to consider meelie pudding side order, beans fine ana At no point should anyone holding anything resembling a sausage, square or otherwise be allowed anywhere near this recipe. For roast lamb I'm told taking leftovers and putting them through a mincer and making 2nd day shepherds pie instead is the way to go. Sounds afa fine but don't have mincer which fucks that option a bit! Pork I hear you say? Now porks different. Firstly slice some leftover roast finely and mix it with leftover apple sauce - kinda like dressing a salad. Put it in large white bun. Eat. Magic. That's dinner sorted. Now at supper-time dice remaining pork meat and heat with gravy. Fanny about roasting potatoes if you want but markies wee square parmentier are magic with this. Add Green veg, purple cabbage (markies again) if you want to impress the ladies with colour. Sorted. But no fucking sausages! (unless your making a sausage casserole that is.) Fucking comprehensive, that. Link to comment
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