United World

[Rochdaleblade]

Same as flame grilled steak McCoy's..

I seem to remember from my uni days that crisp flavourings are made from yeast

 

[Stevo]

Same as flame grilled steak McCoy's..

A fine snack sir

 

[Stevo]

Top 3 snacks ever??

 

[Danetheblade]

Top 3 snacks ever??

Roast beef monster munch
Supernoodles (bacon)
Lion bar

 

[Stevo]

Roast beef monster munch
Supernoodles (bacon)
Lion bar

I mean of all time, not just the 80s

 

[HolmesfieldBlade]

It’s a very wise business move, offering consultancy to others within their sector.

Not surprising given he’s amassed over £300m in wealth selling toilet paper.

 

[Cerberus Blade]

I also noticed around the same time that it was very warm and sunny. Fortunately I was indoors making a coffee so didn't get sunburnt.

Did you get your beans roasted?

 

[Cerberus Blade]

I seem to remember from my uni days that crisp flavourings are made from yeast

Did you study crisps at University?

 

[Brian Deane]

Did you get your beans roasted?

Not roasted but they may have been baked

 

[Cerberus Blade]

Not roasted but they may have been baked

I shall offer you a tip if we're talking "baked beans". Try the Branston ones with Lincolnshire sausage in them. Instead of those skinny little frankfurter things that you get in Heinz, you get 2 big fat Lincolnshire sausages in the Branston ones - and the beans are just as good!

 

[Finn Keane o' Balmaqueen]

Thought this was going to be the follow up to Westworld

Is he still contracted at SWFC?

 

[Rochdaleblade]

Did you study crisps at University?

Not officially no. Biotechnology. I remember this fact from a field trip to a fermentation factory. Taxpayers getting full value for money from me.

 

[Brian Deane]

I shall offer you a tip if we're talking "baked beans". Try the Branston ones with Lincolnshire sausage in them. Instead of those skinny little frankfurter things that you get in Heinz, you get 2 big fat Lincolnshire sausages in the Branston ones - and the beans are just as good!

I do like a Lincolnshire along with Cumberlands might be worth adding some Bacon eggs and black pudding

 

[Cerberus Blade]

I do like a Lincolnshire along with Cumberlands might be worth adding some Bacon eggs and black pudding

They'd never fit all that in a tin!

Did you know that the "Cumberland" sausage is a protected trade-mark? It means you can't call a sausage a "Cumberland" sausage unless it's from Cumbria and made in the traditional way - produced in a coil, like this...



Our local butchers used to make a Cumberland sausage, although not in a coil like this, but they had to stop calling it "Cumberland" and changed the name to "Country Pork" instead.

The Lincolnshire sausage has no such status. Typical of them yellow-bellied dyke-hoppers in Lincolnshire eh? Bit slow on t' uptek. (This should provoke a reaction from Bert and YellarbellyBlade).

Of the two, I prefer the traditional Cumberland, because it is a bit more peppery/spicy than the Lincolnshire, which is more herby.

I do like a good sausage though. As does Petunia! I like trying wild and wanky flavours, like the Chilli, Ginger and Coriander ones that our butchers do. Or a nice Merguez or Toulouse.

 

[Brian Deane]

They'd never fit all that in a tin!

Did you know that the "Cumberland" sausage is a protected trade-mark? It means you can't call a sausage a "Cumberland" sausage unless it's from Cumbria and made in the traditional way - produced in a coil, like this...

View attachment 92065

Our local butchers used to make a Cumberland sausage, although not in a coil like this, but they had to stop calling it "Cumberland" and changed the name to "Country Pork" instead.

The Lincolnshire sausage has no such status. Typical of them yellow-bellied dyke-hoppers in Lincolnshire eh? Bit slow on t' uptek. (This should provoke a reaction from Bert and YellarbellyBlade).

Of the two, I prefer the traditional Cumberland, because it is a bit more peppery/spicy than the Lincolnshire, which is more herby.

I do like a good sausage though. As does Petunia! I like trying wild and wanky flavours, like the Chilli, Ginger and Coriander ones that our butchers do. Or a nice Merguez or Toulouse.

I agree the chilli ones are quite nice but not too keen on the pork n Leek or Tomato ones.
As for yellowbellies aka six fingers ..... I spent 12 yrs working out in North and East Lincolnshire but had to call it a day when an extra digit started to appear

 

[Yellarbellyblade]

They'd never fit all that in a tin!

Did you know that the "Cumberland" sausage is a protected trade-mark? It means you can't call a sausage a "Cumberland" sausage unless it's from Cumbria and made in the traditional way - produced in a coil, like this...

View attachment 92065

Our local butchers used to make a Cumberland sausage, although not in a coil like this, but they had to stop calling it "Cumberland" and changed the name to "Country Pork" instead.

The Lincolnshire sausage has no such status. Typical of them yellow-bellied dyke-hoppers in Lincolnshire eh? Bit slow on t' uptek. (This should provoke a reaction from Bert and YellarbellyBlade).

Of the two, I prefer the traditional Cumberland, because it is a bit more peppery/spicy than the Lincolnshire, which is more herby.

I do like a good sausage though. As does Petunia! I like trying wild and wanky flavours, like the Chilli, Ginger and Coriander ones that our butchers do. Or a nice Merguez or Toulouse.

More willing to share our delicacies with the world mate. Need to try chine pal that’s proper food

 

[bromtom]

They'd never fit all that in a tin!

Did you know that the "Cumberland" sausage is a protected trade-mark? It means you can't call a sausage a "Cumberland" sausage unless it's from Cumbria and made in the traditional way - produced in a coil, like this...

View attachment 92065

Our local butchers used to make a Cumberland sausage, although not in a coil like this, but they had to stop calling it "Cumberland" and changed the name to "Country Pork" instead.

The Lincolnshire sausage has no such status. Typical of them yellow-bellied dyke-hoppers in Lincolnshire eh? Bit slow on t' uptek. (This should provoke a reaction from Bert and YellarbellyBlade).

Of the two, I prefer the traditional Cumberland, because it is a bit more peppery/spicy than the Lincolnshire, which is more herby.

I do like a good sausage though. As does Petunia! I like trying wild and wanky flavours, like the Chilli, Ginger and Coriander ones that our butchers do. Or a nice Merguez or Toulouse.

I'm reporting my butcher to the Cumberland sausage constabulary, my Cumberland's come as links.

 

[Cerberus Blade]

I'm reporting my butcher to the Cumberland sausage constabulary, my Cumberland's come as links.

Does he have a website? If so, send me a link!

 

[Cerberus Blade]

More willing to share our delicacies with the world mate. Need to try chine pal that’s proper food

View attachment 92082

Donald Trump likes that...

 

[Cerberus Blade]

I'm reporting my butcher to the Cumberland sausage constabulary, my Cumberland's come as links.

I am requesting a Cumberland sausage Covid Marshall to go and arrest him immediately! He’ll be in trouble if he’s combing more than 6 links together.

 

[Sean Thornton]

They'd never fit all that in a tin!

Did you know that the "Cumberland" sausage is a protected trade-mark? It means you can't call a sausage a "Cumberland" sausage unless it's from Cumbria and made in the traditional way - produced in a coil, like this...

View attachment 92065

Our local butchers used to make a Cumberland sausage, although not in a coil like this, but they had to stop calling it "Cumberland" and changed the name to "Country Pork" instead.

The Lincolnshire sausage has no such status. Typical of them yellow-bellied dyke-hoppers in Lincolnshire eh? Bit slow on t' uptek. (This should provoke a reaction from Bert and YellarbellyBlade).

Of the two, I prefer the traditional Cumberland, because it is a bit more peppery/spicy than the Lincolnshire, which is more herby.

I do like a good sausage though. As does Petunia! I like trying wild and wanky flavours, like the Chilli, Ginger and Coriander ones that our butchers do. Or a nice Merguez or Toulouse.

lts not trademarked at all. Traditional coiled sausage has regional protection since 2011. That’s why butchers and supermarkets across the country continue to make and sell Cumberland sausage. They just can’t use the word “traditional”.

 

[Sean Thornton]

I'm reporting my butcher to the Cumberland sausage constabulary, my Cumberland's come as links.

I still have baby unicorns ,guaranteed Covid free, for sale, for those who’ll believe owt. PM me with order.

 

[Scarebus]

lts not trademarked at all. Traditional coiled sausage has regional protection since 2011. That’s why butchers and supermarkets across the country continue to make and sell Cumberland sausage. They just can’t use the word “traditional”.

Changing the u for an o is fooling no one

 

[Sean Thornton]

Changing the u for an o is fooling no one

 

[LoughboroBlade]

New signing.

 

[Houston_Blade]

New signing.

My work driver in Doha was Keralan, he's already text me this morning about this. He loves the Blades after last season but he'll be back onto Chelsea if we carry on being shit!

 

[TJB.]

As long as we don't become Chrissy Wilder's purple & white army, I'm fine with this.

 

[Houso]

We're all Kerala aren't we?

 

[Cheesebored]

There's only one United although if they dropped it they'd be KFC!

 

[diode_blade]

We're all Kerala aren't we?

They got the stripes wrong on the kit