I'm thinking a recipe is called for gypsy...it may give me a coronary but it looks to die for...
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The Original O'l Farts Club.
- Thread starter Putembk
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My sweet Lord ,
We are going to become friends.
It hits all the food groups multilabel times and is with garlic
Where I come from we take our potatoes seriously
Between you and Subbie I need to graze on something
Oh my gosh. I could eat the heck outta that right now. Wow
I was born in a field on Mixnams Farm in Chertsey Surrey - in a little blue 2 berth caravan - during a rain storm at teatime - in March 1960 - the midwife couldn't make it in time on her bicycle in the heavy rain - so my Mum was alone and did all but the cutting of the umbilical cord - on her own - somehow her screams alerted the old Gypsy woman who lived in a caravan closeby - and she managed to help a bit - but the umbilical cord was strangling me - so I sufferd some oxygen deprivation and was born black and blue in colour - but soon was revived - and grew to be a healthy boy -no shame in growing up poor Mate , I would not trade it for nothing in the world…well maybe some RKS
funny you mention old or stale bread….my mom baked bread once a week and when the bread came out of the oven there was a fight to get the end piece , or heel as we would say
but near the end of the week that is what was left n the bread box , the heel…after the bread got cold , the heel was the last piece
but yeah , first 6 years of my life I used an outhouse and we pumped water from a well and my m cooked on a wood stove..
and then we moved to Southern California , the beatnik and hippie generations were heady times to grow up in and I jumped out n lock stock and barrel
one of the railroad section houses we lived in in the 50’s
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5 of the 10 kids here , there were 4 girls born in a row then 6 boys…
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now all I do is grow weed and some corn
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You were barley born and already one could write a suspense /action filled /adventure story, damm.
Sweet potato's (sliced for bottom layer ) - mashed potato's (on top of minced meat onions/garlic and ginger layer first fried up in a rich red meat bouillon - with red/yellow and green peppers - carrots and celery (diced) - King Edward potato's (sliced for under top cheese layer and sides) - minced pork - minced beef - 1lb of cut streaky bacon
(on the very top) - loads (about 2lbs) of Extra Mature Cheddar Cheese (grated) - half the cheese mixed in with 5lbs of mashed potatoes 
with 2 pints of double cream - in a separate 6 litre pan - heated and stired till the cheese melts - and the other 1lb of cheese 
grated for the under bacon layer - I never weigh ingredients - and often change what meat
is used to steak and/or chicken too - or whatever is available -
Christmas baking . . .
We need to talk..
copy and pasted that mofo in 2 secondsSweet potato's (sliced for bottom layer ) - mashed potato's (on top of minced meat onions/garlic and ginger layer first fried up in a rich red meat bouillon - with red/yellow and green peppers - carrots and celery (diced) - King Edward potato's (sliced for under top cheese layer and sides) - minced pork - minced beef - 1lb of cut streaky bacon
I never weigh ingredients - and often change what meat
King Edward potatoes!Sweet potato's (sliced for bottom layer ) - mashed potato's (on top of minced meat onions/garlic and ginger layer first fried up in a rich red meat bouillon - with red/yellow and green peppers - carrots and celery (diced) - King Edward potato's (sliced for under top cheese layer and sides) - minced pork - minced beef - 1lb of cut streaky bacon
I never weigh ingredients - and often change what meat
What are they like?
Im going to need complete and detailed files on those.
They are beautiful.
If I were given those by friends ,customers ,they would never make it out on my van.
Just my speedWe do something similar we call ham and cheesy taters.
That's the day two meal after baking a big ham.
Third is ham and vegetable pasta.
Then black beans with the bone and we call it done.
One thing I miss is what old timers ( my self inc ) can do with a meal and make it three different ways and not waste anything .Just my speed
I reserve commenting on people in my life who throw away food I have made because they took too much .
If you throw 2 ribs you didnt touch and I did make ,remember it.
That was your last from me ignatz.
I've hear rumors that you coat your door jamb with crisco during the holidays...makes for an easy exit...
