Ranger Archive

Forget all that, give me fajitas and an ice cold Shiner. Or a big fat sirloin and an ice cold Shiner.

In Texas, we like our fries with cheese, chili, bacon bits, jalapenos and scallions all dipped in Ranch dressing.

Crap, I'm hungry now


Plunk

Message Edited by FourthNail on 02-01-2005 01:49 PM

Owen said: "Full English: 2 Fried Eggs, 2 Sausages, 2 Rashers of Bacon, Mushrooms, Fried Tommato, Baked Beans, 2 Slice of Toast (preferably buttered with Lurpak), cup of tea and a glass of orange juice. Utter hangover bliss"

"Full Scottish": Eggs, bacon, sausage, black pudding, fruit pudding, potato scone. Fried bread optional. Toast if you're still hungry. Nice mug of tea.

That'll tide you till your 'tea' is ready.


Right, you 'orrible lot, I wasn't even peckish half an hour ago and now I want a fish supper... back in a bit

Hehehe.

The full Plunk: Two or three sausage, egg, cheese and salsa taquitos, a large OJ and a cup of hot coffee.

OR

Chicken friend steak with eggs, hashbrowns, whole wheat pancakes with blueberry syrup, OJ and coffee.


Plunk

Message Edited by Owen-Lars on 02-01-2005 10:56 PM

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JascoSmlee wrote:

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Temujin23 wrote:

I've never actually seen scrapple, butI have friends from the east coast who have told me about it. It was pretty much described to me as 'the parts of animals that don't go into pet food and boot soles, processed and compressed into a brick that you can lob through a window.'

You really eat that sh1t?

al-djinn'i

Master Ranger/Master Rifleman

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Fish & Chips with 'scraps'. Basically its just bits of batter.

/edit bah somebody ate them! (LD)

Message Edited by JascoSmlee on 02-01-2005 12:40 PM

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No, I was talking about scrapple, not scraps. Scrapple is an americanabomination popular (somehow) on the east coast.

al-djinn'i

Heh - gimme 4 eggs, a hefty sirloin, some mushrooms, onions, bell peppers, garlic, a stick of butter, and a dash of salt. THAT is what it takes to assemble a worthy breakfast.

Assemble like so : Egg+Onion+Pepper, Steak+Mushrooms+Garlic+Butter. Add salt as needed for flavor.

Chip Buttie -

Ingredients -
1. Two fistfuls of very fat 'fries'. Otherwise known as chip shop chips. Identifyable as 1"x1"x3" cuboids of deepfried solid potato, fried in oil that's been used too often. Pale yellow, very very greasy.

2. One roll/bap/bun. Scottish style; pale, brown/blackened top that cracks and breaks when you press down on it. Large. Air bubbles are overly large for normal.

3. Butter. Slightly salted. Lots and lots of.

4. Condiment of choice. Heinz Tomato Ketchup, HP Brown Sauce, 'Chippie Sauce'*, Curry Sauce, all acceptable.

Method -

Slice open roll roughly. Butter haphazardly on both sides. Add both fistfuls of scalding hot chips. Drown in sauce. Put top of roll back on.



*Chippie Sauce is cheap brown sauce watered down with vinegar to make it last longer. Found in west coast Scotland chippies. Best taken with a 'Smoked Sausage Supper'

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Owen-Lars wrote:

Dont forget 7 cubic yards of lard though, thats a ingredient most people miss out but i heard americans love the lard.

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Hehe. Lard = real butter? No one eats that around here! Its magerine margerine margerine... blech.

My favorite breakfast: eggs on open english muffins, canadian bacon on top, spicy cheese on top,diced onions and peppers, salsa, sour cream... holy indegestion but oh so good...

Or cut two strips of bacon in half and cook them on one side, flip them over and arrange them in a mesh pattern and pour pancake batter on top. After pancakes are done add butter and 100% maple syrup. Yum. Serve with honeydew mellon slices, coffee and juice.

Now Im hungry!