Wolf whistle is fine, pat on the bum is qestionable, jizz in my hair is anoying, finger up my bum is so not my thing but each to their own .. but putting a spud in a microwave is just so wrong and would be a good reason to block anyone, some people have no standards ! X |
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By *apidaryMan
over a year ago
Chipping Norton |
Butter and cheese. Or beans and cheese. Or tuna, beans & cheese. Or white or black truffle, perhaps with finely grated Comte.
Confess that the baked potatoes in my life have thus far fallen only into the first three categories. This winter I shall fix that. |
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By *ullyMan
over a year ago
Near Clacton |
O.K I know I'm old fashioned but the only real Jacket potato was waaaaaaay back when we used to get huge White's potato's I mean seriously big 5or 6 inch diameter, and put them at the bottom of the huge bonfires we used have a few times every winter. They came out of course black and sooty, we banged them down cut them open and ladled in the butter chopped bacon and a few beans. Ha h a ha no knife fork or spoon just chomp them we all used to have black hands and faces.. Blimey forgot all about that, that's brought back a few fond memories. Don't get spuds like that any more they were pure white inside and nice and fluffy. Ate the lot charcoal outside skin and all. |
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"O.K I know I'm old fashioned but the only real Jacket potato was waaaaaaay back when we used to get huge White's potato's I mean seriously big 5or 6 inch diameter, and put them at the bottom of the huge bonfires we used have a few times every winter. They came out of course black and sooty, we banged them down cut them open and ladled in the butter chopped bacon and a few beans. Ha h a ha no knife fork or spoon just chomp them we all used to have black hands and faces.. Blimey forgot all about that, that's brought back a few fond memories. Don't get spuds like that any more they were pure white inside and nice and fluffy. Ate the lot charcoal outside skin and all. "
Got to agree with you there, used to do all this working in the woods, modified it a bit with tin foil then crisping up skins some more by sticking them over hot ashes on pitchfork. Sausages got same pitchfork treatment usually.
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"O.K I know I'm old fashioned but the only real Jacket potato was waaaaaaay back when we used to get huge White's potato's I mean seriously big 5or 6 inch diameter, and put them at the bottom of the huge bonfires we used have a few times every winter. They came out of course black and sooty, we banged them down cut them open and ladled in the butter chopped bacon and a few beans. Ha h a ha no knife fork or spoon just chomp them we all used to have black hands and faces.. Blimey forgot all about that, that's brought back a few fond memories. Don't get spuds like that any more they were pure white inside and nice and fluffy. Ate the lot charcoal outside skin and all. "
We had an old iron range in our kitchen and Dad would wrap our potatoes in foil and place in the grate, best tasting potato ever, ate straight out of the foil with home made butter and maybe some cheese. Loved it when we had that, especially during a power cut. Dad used to cook loads and invite the neighbours round  |
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