Re: intresting : Sun Jul 12, 2009 10:31 am  

chissitt wrote:

By we I presume you mean Cas and not your family, and as for BV I dont have a clue. And your point is what exactly?

I bet your'e a right laugh 5hit tic, not bitter at all!

Re: intresting : Sun Jul 12, 2009 11:13 am  

Therailwayendisuponus. wrote:

I bet your'e a right laugh 5hit tic, not bitter at all!

Loving it pal. cant get enough of your alarmingly witty posts. no honestly

Re: intresting : Sun Jul 12, 2009 11:51 am  

tigerbaz wrote:

we own WR still who owns BV

Read the WE Wakefield recieved 2.8 million for BV the shareholders own it planning permission for houses on going.

Hope this helps, the article this week although not clear indicates to me that the land at Newmarket has council interest and so has glasshoughton unless anyone can prove any difference the baths in Cas I dont think so.

: Sun Jul 12, 2009 12:08 pm  

feck me here we go again, wakey v cas im better than you, my brothers bigger than your blah blah blah, can this be a discussion without the same old sh!te,

: Sun Jul 12, 2009 12:24 pm  

Speedy wrote:

feck me here we go again, wakey v cas im better than you, my brothers bigger than your blah blah blah, can this be a discussion without the same old sh!te,

Speedy, if we can deliberately get the thread topic to drift significantly we can get it locked so we don't have to read too much of the same old bickering.

So, here goes

My recipe for yorkshire puddings (the fried batter is also good for pancakes))

5oz plain flour
1/2 pint whole milk and water mixed (or use semi-skimmed without the water)
1 egg
pinch salt
1 tbsp oil

Add the milk/water, egg, salt and oil into a liquidiser. Close lid, turn on at full speed. While switched on, remove the addition hole stopper in the lid and add the flour, a dessertspoon at a time until the mixture is thick and even. Leave to stand for 20 minutes.

Meanwhile, oil a pudding tin and heat at the top of the oven on gas mark 7 (220 degrees C, 440 Fahrenheit) for around 15 minutes. Take out and place on a hot ring. Quickly add the batter to the tin, return to the oven and bake for 15 minutes. DO NOT OPEN THE DOOR DURING THIS TIME.

After the 15 minutes, remove and turn the pudding tin around to ensure even baking. Replace in the oven and bake until the outside is crisp and the inside is still soft, around another 15-20 minutes.

Delicious with roast beef and onion gravy.

: Sun Jul 12, 2009 12:33 pm  

Georgie Best on a Bloomer wrote:

Speedy, if we can deliberately get the thread topic to drift significantly we can get it locked so we don't have to read too much of the same old bickering.

So, here goes

My recipe for yorkshire puddings (the fried batter is also good for pancakes))

5oz plain flour
1/2 pint whole milk and water mixed (or use semi-skimmed without the water)
1 egg
pinch salt
1 tbsp oil

Add the milk/water, egg, salt and oil into a liquidiser. Close lid, turn on at full speed. While switched on, remove the addition hole stopper in the lid and add the flour, a dessertspoon at a time until the mixture is thick and even. Leave to stand for 20 minutes.

Meanwhile, oil a pudding tin and heat at the top of the oven on gas mark 7 (220 degrees C, 440 Fahrenheit) for around 15 minutes. Take out and place on a hot ring. Quickly add the batter to the tin, return to the oven and bake for 15 minutes. DO NOT OPEN THE DOOR DURING THIS TIME.

After the 15 minutes, remove and turn the pudding tin around to ensure even baking. Replace in the oven and bake until the outside is crisp and the inside is still soft, around another 15-20 minutes.

Delicious with roast beef and onion gravy.

: Sun Jul 12, 2009 1:23 pm  

Georgie Best on a Bloomer wrote:

Speedy, if we can deliberately get the thread topic to drift significantly we can get it locked so we don't have to read too much of the same old bickering.

So, here goes

My recipe for yorkshire puddings (the fried batter is also good for pancakes))

5oz plain flour
1/2 pint whole milk and water mixed (or use semi-skimmed without the water)
1 egg
pinch salt
1 tbsp oil

Add the milk/water, egg, salt and oil into a liquidiser. Close lid, turn on at full speed. While switched on, remove the addition hole stopper in the lid and add the flour, a dessertspoon at a time until the mixture is thick and even. Leave to stand for 20 minutes.

Meanwhile, oil a pudding tin and heat at the top of the oven on gas mark 7 (220 degrees C, 440 Fahrenheit) for around 15 minutes. Take out and place on a hot ring. Quickly add the batter to the tin, return to the oven and bake for 15 minutes. DO NOT OPEN THE DOOR DURING THIS TIME.

After the 15 minutes, remove and turn the pudding tin around to ensure even baking. Replace in the oven and bake until the outside is crisp and the inside is still soft, around another 15-20 minutes.

Delicious with roast beef and onion gravy.

I bet my puddings are bigger and better than yours

: Sun Jul 12, 2009 2:06 pm  

yeah but just like the burgers at the waky ground they taste like 5hit...

: Sun Jul 12, 2009 2:34 pm  

tigerman1+1 wrote:

yeah but just like the burgers at the waky ground they taste like 5hit...

No idea, i don't eat the burgers and i don't eat 5hit, i'll take your word for it though.

: Sun Jul 12, 2009 2:38 pm  

could be an idea to try one may take that bitter pill all you waky fans take every time you set foot in your dump....