[BNM] [OT] bloody hell

David Rosam lists at chamaeleonmc.com
Mon Nov 3 10:04:49 GMT 2003


I'll join you in the Black Pud (I'm another southerner).

On the steak: find yourself a decent Organic butcher and show the meat to a
blowtorch for a few seconds :-)

David

-----Original Message-----
From: bnmlist-bounces at brightonnewmedia.org
[mailto:bnmlist-bounces at brightonnewmedia.org] On Behalf Of Crosbie Fitch
Sent: 03 November 2003 09:32
To: 'Brighton New Media'
Subject: RE: [BNM] [OT] bloody hell


It's a bit of a pity that so many lily livered southerners mean that when I
pop oop north everyone assumes I'll blanch at the very thought of the stuff
ending up on my plate. I have to say "Yes, yes, of course, please, if it's
standard, include it on my plate".

It's like steak in the UK, totally drained at the abattoir in case even a
hint of red stuff leaks on to the plate and makes someone faint. To get a
decent steak these days you have to go to France. You also have to
demonstrate you're not a typical 'cardboard eater' and ask for it
'saignante'/'sanglant' ('a point' is also permissable, 'bleu' for the hard
core, but definitely not 'bien cuit').

> -----Original Message-----
> From: bnmlist-bounces at brightonnewmedia.org
> [mailto:bnmlist-bounces at brightonnewmedia.org]On Behalf Of Martyn Haigh
> Sent: Monday, 3 November 2003 8:55am
> To: 'Brighton New Media'
> Subject: RE: [BNM] [OT] bloody hell
>
>
> > No no no no. They don't have gallons of bright red throthy blood.
>
> mmmmm...blood.
>
> I love black pudding.
>
> Yum.
>
> M
>
>


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