WHO Poll
Q: 2017/18 Leicester (h)
a. Moyes has had all week with the whole squad and that will make a difference, Win
15%
  
b. Where do we start, a point would be good, Draw
14%
  
c. Let's be honest we're a shambles, still letting in two goals a game so what chance, Lose
42%
  
d. "You've destroyed our fucking Club", the only way to get the pride back in WHUFC is when the Clowns leave, Who's up for a protest?
26%
  
e. Can you believe my luck, another game on SKY so back to the pub, head to toe in club merchandise and show that I'm hardcore West Ham who follows the Club home and away from my seat at the bar
4%
  



Leonard Hatred 6:15 Sat Oct 21
Cheese of the week
Saint Agur.

On Krackawheat.

Marvellous.

Replies - Newest Posts First (Show In Chronological Order)

Hammer and Pickle 12:09 Tue Oct 24
Re: Cheese of the week
Roll out the butt sounds kind of SE London.

gph 12:08 Tue Oct 24
Re: Cheese of the week
Actually, I'm pretty sure I've heard of a butt of herring, so maybe it's alive as a [large] container of anything

gph 12:03 Tue Oct 24
Re: Cheese of the week
Butt in the sense of a container of liquid is very much alive in British English.

And in several other senses.

I think butt as backside is still perceived as an Americanism, though.

ironsofcanada 11:24 Mon Oct 23
Re: Cheese of the week
Hammer and Pickle 11:01 Mon Oct 23
Interesting, the beef chuck is in the shoulder (ground, it is part of great burger) and the rump is the rump.

For pork it would be shoulder/butt and ham.

gph 11:03 Mon Oct 23

That one I know. It is from the general name for containers, which lesser cuts of meat (like the butt) were salted and stored in around the time of American independence. It was used a lot around Boston, hence the name still used Boston butt.

The container name can be seen the Tempest, where Stephano says

Sweare by this Bottle how thou cam'st hither: I escap'd
vpon a But of Sacke, which the Saylors heaued o'reboord,

Willtell 11:05 Mon Oct 23
Re: Cheese of the week
Talking about yerself again Thickle?

Hammer and Pickle 11:04 Mon Oct 23
Re: Cheese of the week
Don't know their arse from their tit.

Tut Tut

Willtell 11:04 Mon Oct 23
Re: Cheese of the week
Well I live in France and the best cheese I eat is strong Cheddar. And strong cheese should always be accompanied by a red wine.

I also miss Stilton which is far superior to St Agur. That is OK but a bit common in France whilst Stilton is simply not available. Enjoy but all veined cheeses need red wines.

White wines can accompany cheese if you're a southern softy wanker eating a brie....

gph 11:03 Mon Oct 23
Re: Cheese of the week
In checking that, I've just found a listing for pork butt.

But it's a shoulder joint - those crazy yanks!

gph 11:01 Mon Oct 23
Re: Cheese of the week
I'd be surprised if butchers' cuts aren't subject to a lot of regional variation, if not in geometry than in name.

Hammer and Pickle 11:01 Mon Oct 23
Re: Cheese of the week
Actually it's chuck ioc - just googled that.

ironsofcanada 10:58 Mon Oct 23
Re: Cheese of the week
Honest question

Is "rump" often used with pork? Isn't that area usually the ham or gammon in that animal?

Hammer and Pickle 10:46 Mon Oct 23
Re: Cheese of the week
Pork rump is red and fatty = red wine.

Pork loin is white and dry = red, rose or full-bodied chardonnay or perhaps a Pouilly-Fume (all other Sauvinon Blanc is an abomination unto the face of humanity).

Hammer and Pickle 10:41 Mon Oct 23
Re: Cheese of the week
Shame.

You'd have pulled off a cultural coup if you'd said a Basque glass

https://www.google.pl/search?q=basque+glass&tbm=isch&source=iu&pf=m&ictx=1&fir=ZhlXEivwyNHTKM%253A%252CpjW_FmNBIR9afM%252C_&usg=__VmiH0ceJNrOBx4O4enpcOSN82yY%3D&sa=X&ved=0ahUKEwjIj8D-xIfXAhVGIpoKHaZQC7sQ9QEIMjAF#imgrc=sEXjaGlCjim1RM:

SurfaceAgentX2Zero 10:39 Mon Oct 23
Re: Cheese of the week
Oh do fuck off, Pickled, you silly sod.

Hammer and Pickle 10:36 Mon Oct 23
Re: Cheese of the week
What shape glass would you serve the cider in Zero?

gph 10:35 Mon Oct 23
Re: Cheese of the week
You're partly right in your original post.

Traditionally, it's considered white by definition, no matter what cut, and surely the traditional definition is the right one when considering these rules.

However, having looked it up, I've discovered that more recent rules are "red meat = meat from mammals", and "red meat = meat whose myglobin level exceeds 65% when cooked".

According to both of these, pork is red meat (no matter what the cut).

SurfaceAgentX2Zero 10:32 Mon Oct 23
Re: Cheese of the week
That's a first Pickled. You posted the link to something you just Googled two minutes ago.

Are you slipping or is there hope for you yet?

Hammer and Pickle 10:24 Mon Oct 23
Re: Cheese of the week
Depends on the cut of pork doesn't it geep?

The rump is used rather than the loin, hence the red meat.

gph 10:21 Mon Oct 23
Re: Cheese of the week
H+P: I think I'd give that dish a body swerve - my sensory system would make it taste terrible, I'm sure.

gph 10:19 Mon Oct 23
Re: Cheese of the week
H+P: pork counts as white.

In Israel, non-Kosher-keeping Jews (who aren't necessarily secular), even use "white meat" as a euphemism.

But there are beef and fish dishes, which would work better. Can't think of any Western ones, apart from old-fashioned Northern fish and chips, which were cooked in beef fat.

BRANDED 10:12 Mon Oct 23
Re: Cheese of the week
There are sweeter less acidic reds and whites. There are tanin reds and whites. There are stronger whites and reds and less strong. There's ports and sherrys and fortified wines. There's a million ways of drinking with food and finding the right combo is one of lifes great pleasures. Avoid nobishniss.

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