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Jul 1, 2019 - 4:28:06 PM
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130 posts since 4/11/2019

Well you wonderful folks across the pond will not be impressed. But here we are on Monday night! My wife is Puerto Rican so there is no meal without rice!


Jul 1, 2019 - 5:14:26 PM
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673 posts since 4/22/2018

Jobs a good 'un ! We have a zip lock bag in our freezer which we put the left over cooked vegetables into. When the bag is filled, it's bubble and squeak night chez Rhodes.

Jul 1, 2019 - 6:44:24 PM

Mooooo

USA

7042 posts since 8/20/2016

I couldn't get past the silly name before seeing the photo. It looks so good I want to try it. Sounds good too, I love cabbage and potatoes. Thanks for la inspiración.

Jul 1, 2019 - 7:51:24 PM

bubbalouie

Canada

12552 posts since 9/27/2007

We have a recipe in the Canadian Maritimes called Shipwreck . There's ground beef & rice & onions & any canned or fresh vegetables all layered in a big pot or crock pot with soup & stock dumped on top.

Looks like a shipwreck but fills you up! 

Jul 1, 2019 - 8:01:39 PM
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banjonz

New Zealand

10723 posts since 6/29/2003

The Brits are great at naming things. Look up "spotted Dick!"

Jul 1, 2019 - 8:15:32 PM

bubbalouie

Canada

12552 posts since 9/27/2007

quote:
Originally posted by bubbalouie

We have a recipe in the Canadian Maritimes called Shipwreck . There's ground beef & rice & onions,potatoes & any canned or fresh vegetables all layered in a big pot or crock pot with soup & stock dumped on top.

Looks like a shipwreck but fills you up! 


Jul 2, 2019 - 7:45:24 AM

69727 posts since 5/9/2007
Online Now

Our Elementary School cafeteria had "Bubbling Squeak" which was a potato covered casserole.

Jul 2, 2019 - 9:45:19 AM

8708 posts since 2/22/2007

Having never heard of this dish I googled, only to find that it is in the same class as Panackelty, Rumbledethumps, stovies, and clapshot! I don't know if the "class" is the ingredients or the funny names.

Jul 2, 2019 - 9:54:22 AM

5394 posts since 3/6/2006

And then there's toad in the hole...

Jul 2, 2019 - 10:44:59 AM

1991 posts since 4/5/2006

I guess if you can come up with a funny name for it, that makes it a legitimate recipe. Mother used to cut a hole in the middle of a slice of bread, toast it in a buttered skillet & crack an egg in the hole. Frog in the pond, or perhaps Welsh rare bit (rabbit)? Served with "little pig" sausage links.

"Shipwrecked eggs" having everything but the kitchen sink thrown in, were served up for breakfast on Boy's Club camp outs.

My version of shipwrecked eggs, reserved for special occasions, was left over Salmon & rice pilaf mixed with whatever veggie (usually asparagus) was on the menu, infused with copious amounts of fresh basil, topped off with slices of avocado. Accompanied by a fresh pot of coffee & Bloody Mary's. Hot tub optional. wink  

Edited by - monstertone on 07/02/2019 10:47:50

Jul 2, 2019 - 11:39:36 AM
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260 posts since 2/6/2018

 
Originally posted by bubbalouie

We have a recipe in the Canadian Maritimes called Shipwreck . There's ground beef & rice & onions & any canned or fresh vegetables all layered in a big pot or crock pot with soup & stock dumped on top.

Looks like a shipwreck but fills you up! 



 

Jul 2, 2019 - 1:16:21 PM

673 posts since 4/22/2018

quote:
Originally posted by monstertone

I guess if you can come up with a funny name for it, that makes it a legitimate recipe. Mother used to cut a hole in the middle of a slice of bread, toast it in a buttered skillet & crack an egg in the hole. Frog in the pond, or perhaps Welsh rare bit (rabbit)? Served with "little pig" sausage links.


Welsh rarebit is a cheese sauce made with cheese, beer and mustard poured over toast and then grilled or broiled???

Jul 2, 2019 - 2:54:47 PM
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2087 posts since 4/29/2012

It's really called Welsh Rabbit. Here's more or less how I make it.  But I use a one whole egg rather than 2 yolks. I've rarely got a slug of beer available unless I've just opened a bottle. And I usually make it if I'm making a solo lunch, and avoid drinking at lunchtime. But it works just as well with a slug of old white wine sitting at the back of the fridge.

Jul 3, 2019 - 10:06:26 AM

2578 posts since 9/13/2018

I’d have a real hard time eating spotted dick.... it sounds weird.

Bruce

Jul 3, 2019 - 11:24:25 AM
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Mooooo

USA

7042 posts since 8/20/2016

quote:
Originally posted by AndrewD

It's really called Welsh Rabbit. Here's more or less how I make it.  But I use a one whole egg rather than 2 yolks. I've rarely got a slug of beer available unless I've just opened a bottle. And I usually make it if I'm making a solo lunch, and avoid drinking at lunchtime. But it works just as well with a slug of old white wine sitting at the back of the fridge.


Luckily I opened BHO before lunch today. I have always wanted to make this. I have some Guiness beer in the  fridge, so that is what I used. I used plain ground mustard powder instead of English mustard powder, on one slice of home made rye and one slice of home made multigrain...and only had sharp Cheddar available...but as I am now eating it in between keystrokes...it is delicious. I am saving this recipe and calling it Welsh Rabbit from now on. Thanks a lot

Edited by - Mooooo on 07/03/2019 11:33:33

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