Bad_Mobby Posted August 27, 2015 Share Posted August 27, 2015 how do you make veg sweat though? just wee bit oil?Put it to the gym. Link to comment
ericblack4boss Posted August 27, 2015 Share Posted August 27, 2015 I once witnessed a full blown set to over whether it was corned beef hash or stovies in my old local at least 6 people involved and police called. Link to comment
The Boofon Posted August 28, 2015 Share Posted August 28, 2015 just back from Tesco ingredients..BOUGHT 500g links, 4 square sausages, 2kg potatoes, 2 carrots, 3 onions, Bisto's "Finest" range granules and 2 crispy mortons rolls to mop up going to get it going about 430 I think just bung it all in for 90 mins aye? Link to comment
The Boofon Posted August 28, 2015 Share Posted August 28, 2015 how do you make veg sweat though? just wee bit oil? Runner beans are the easiest to do. Link to comment
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
Bad_Mobby Posted August 28, 2015 Share Posted August 28, 2015 That's a fucking sausage casserole Ye pleb. 1 2 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
Bad_Mobby Posted August 28, 2015 Share Posted August 28, 2015 No red or broon sass is allowed with Stovies Beetroot or beans only. Link to comment
Guest milne_afc Posted August 28, 2015 Share Posted August 28, 2015 Nice portion, Slim. Link to comment
Bad_Mobby Posted August 28, 2015 Share Posted August 28, 2015 I prefer the sliced beetroot, though Baxters. 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
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