The Tea Break Bench

[Mike Bull]

Note, Jordan also expresses his disgust at the soggy abomination but it's me who gets called a philistine. Typical!

[Jordangbr]

That's because we know what constitutes a world class sausage over this way.

[Mike Bull]

The actual sausages are tolerable, though still poor quality; hence last time I peeled off the mush and just picked out the 'meat'. But if those things were any soggier, you'd need to eat them with a spoon! But to score back a Geordie point or two, my solitary taste of 'the broon' was passable and stotties are a perfectly acceptable method of conveying bacon to one's mouth!

[Jordangbr]

Agreed there Mike, Edwina Curry makes a great bacon Stottie at the local bakery and I enjoy a Broon now and again so it's not all bad.
Lucky you wore safety boots when you ate your Saveloy Dip as you may have lost your toes had you dropped it.

[Renegadenemo]

Note, Jordan also expresses his disgust at the soggy abomination but it's me who gets called a philistine. Typical!

Ah, but at least Jordan knows the difference between Greggs and game pie and I agree that the Cumbrian lot do make a world-class sausage. It sometimes looks a little off-putting curled down there on the plate after one has enjoyed a night on the Bluebird Ale but the taste is second to none.

[Mike Bull]

At some point I seem to have inherited this whole Greggs thing, which actually started with Rob if you remember...but just as some people are widely read, I am thinly eaten (despite appearances!) but I do at least try different things...

[klingon]

Nawww-sorry folks-Scottish square sliced sausage on a big roll with brown sauce is still the mutts nuts for me!-cholesterol on a bun!

[Andrew453]

Nawww-sorry folks-Scottish square sliced sausage on a big roll with brown sauce is still the mutts nuts for me!-cholesterol on a bun!

Awaaaay! If you want real nourishment...a gastronomic org*^m in greaseproof paper...it simply has to be that old Scots favourite, the one and only mince roll. Seasoned, of course, wi' broon or reed sass according to preference.
Reminds me of the bemused Dutch tourists we sat next to in a Dornoch restaurant a few years ago who, spying Mince 'n' Tatties on the menu, asked the waitress, 'Vot iz dees minzeh?'
'Well,' came the reply, 'its beef ground up into little bits, covered in Bisto...'
'I zink ve'll haf de feesh.'

[bluebirdsback]

I once asked a wine expert what a good wine was and he told me that if a wine costs three quid a bottle or three hundred pound a bottle, if you like the taste then that is a good wine. So surely the same should count for food. wether you like a pork pie and a bottle of broon or a lobster thermidor and a bottle of port, both would class as a good meal. I mysel like a bit of lobster and the odd glass of port, but at the tea break bench the pork pie or Asda pasties are more likely to appear and maybe the after pint of lager down at the pub on a Saturday, finishing off the buffet from a wedding doesnt make you a philistine. I love that me. Mind you i cant afford lobster or port so its a can of lager and a crab stick for me tonight. Yum Yum

[Renegadenemo]

I once asked a wine expert what a good wine was and he told me that if a wine costs three quid a bottle or three hundred pound a bottle, if you like the taste then that is a good wine.

...or the home made rhubarb wine at our last bash. Told you all to be careful with the stuff but would anyone listen?