Food Crimes

[Mr Larrington]

Pommy Motoring Journo:	What flavour are the pies?
Aussie Barkeep:	PIE flavour!

[Mrs Pingu]

Possum flavour (that was actually NZ, not Aus)

[Pingu]

Possum flavour (that was actually NZ, not Aus)

1 by The Pingus, on Flickr

They tasted like lamb...

[FifeingEejit]

Brioche Buns with burgers.

OK, so it was a bit of a novelty, fine.
Now, please stop it.

Enough of your horble crumbly disintegraty scones.
Can I haz a *bred* rool, plz?
A *nice* bred rool would be just fine.

Is it the Rowies turn?

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[citoyen]

Brioche Buns with burgers.

OK, so it was a bit of a novelty, fine.
Now, please stop it.

Enough of your horble crumbly disintegraty scones.
Can I haz a *bred* rool, plz?
A *nice* bred rool would be just fine.

Is it the Rowies turn?

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I’d never heard of rowies until they came up for discussion on RadMac not so long ago and I’ve still never had one but they do sound like a good choice for burgers.

A perfect burger bun should be made with a dough enriched with plenty of butter but they also need to be a bit chewy. That’s pretty much how I imagine a rowie to be. Is that right?

Brioche is just not substantial enough. It’s an idiotic choice for a burger.

[Feanor]

I’d never heard of rowies until they came up for discussion on RadMac not so long ago and I’ve still never had one but they do sound like a good choice for burgers.

A perfect burger bun should be made with a dough enriched with plenty of butter but they also need to be a bit chewy. That’s pretty much how I imagine a rowie to be. Is that right?

No.
They are very fatty and salty. Not suitable for burgers.
They are sometimes called 'Death Disks'.

My personal theory is that some Hairy Highlander went France to fight against the English in the Auld Alliance, and came across croissants.
He took some as waybread for the journey home, added half a kilo of salt to preserve them, and sat on them somewhere along the way.
On arriving home, he showed them to his wife, who made a stab at replicating the thing.
And so the rowie was born.

A random google throws up this, the photos are accurate. Can't vouch for the recipe; I've never made the things.
https://www.scottishrecipes.co.uk/butteries.php

[FifeingEejit]

Predicted response achieved.



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[citoyen]

No.
They are very fatty and salty. Not suitable for burgers.
They are sometimes called 'Death Disks'.

They look amazing. Does sound like I got wrong end of the stick from the chat on the radio though. ;-D

[Cudzoziemiec]

I’d never heard of rowies until they came up for discussion on RadMac not so long ago and I’ve still never had one but they do sound like a good choice for burgers.

A perfect burger bun should be made with a dough enriched with plenty of butter but they also need to be a bit chewy. That’s pretty much how I imagine a rowie to be. Is that right?

No.
They are very fatty and salty. Not suitable for burgers.
They are sometimes called 'Death Disks'.

My personal theory is that some Hairy Highlander went France to fight against the English in the Auld Alliance, and came across croissants.
He took some as waybread for the journey home, added half a kilo of salt to preserve them, and sat on them somewhere along the way.
On arriving home, he showed them to his wife, who made a stab at replicating the thing.
And so the rowie was born.

A random google throws up this, the photos are accurate. Can't vouch for the recipe; I've never made the things.
https://www.scottishrecipes.co.uk/butteries.php

Butteries are named after their high lard content.

[L CC]

They're much more solid and savoury than a croissant. Unsplittable, even.

[Mr Larrington]

They crop up frequently in the novels of Stuart MacBride.

[Mrs Pingu]

We've got a new branch of a local baker (The Bread Guy) opened up near us. As well as the usual Scottish baked goods they do patisserie, ie croissants, almond croissants and pain au chocolat. Which is fine. But.
They taste like they're made in a a Scottish bakery. There's a hint of Scottish bakery flavour about them. I'm assuming it's lard....

[Mrs Pingu]

They're much more solid and savoury than a croissant. Unsplittable, even.

Stick one in the micro for 30s and you could defo use one as a weapon 

[Feanor]

They crop up frequently in the novels of Stuart MacBride.

As a Murdur Weapon?

[Feanor]

I have to come clean on this:

I was brought up with these things, and I have a bit of a taste for them.
Others here may remember mountaineering camping trips to Glencoe where these were my main foodstuff.
As I've gotten to know better, I've distanced myself from them, but I can still be tempted.

I was on a bike ride yesterday, and found myself running low on fuel near Huntly.
Our route took us past the petril station on the A96, and Audax-stylee I stopped off for whatever cuisine they had to offer.
A macaroni pie would have been good. But they were a bit poorly stocked.
So a pack of two stale rowies it was.

[Efrogwr]

Turducken.

[citoyen]

Turducken.

Any foodstuff with turd in the name…

[Mr Larrington]

They crop up frequently in the novels of Stuart MacBride.

As a Murdur Weapon?

I think it counts as a self-inflicted injury.

[mrcharly-YHT]

Journeying back on the ferry, we grab two Fentiman's Ginger Beers from the fridge.

MrsC takes one mouthful and nearly spits it out.

Fentimans have replaced sugar with Stevia.

Turns out that finding stevia foul and bitter is genetic.

[TheLurker]

Turns out that finding stevia foul and bitter is genetic.

Same as aspartame then.  Stevia I can live with, still not quite right but not out and out gack!, unlike aspartame.

[andrewc]

Chocolate haggis ?  https://news.stv.tv/scotland/chocolate-haggis-launched-by-scottish-butcher-simon-howie-hits-shelves-ahead-of-burns-night

[Efrogwr]

Sourdough crumpets. The flavour is wrong in many ways. The texture is suspect, too.

[hellymedic]

Partner bought some M&S ‘Ultimate’ crumpets, allegedly made with sour dough.
I’m quite enjoying them.
They seem very thick, wet and fluffy. ‘Boris’ crumpets, maybe...
They also don’t quite justify being treble the price of Mr Sainsbury’s own brand crumpets, which are fine and seem made of sterner stuff.

[citoyen]

Magnus Nilsson rails against the trend for making sourdough versions of any and every kind of bread with any and every kind of flour. He makes the very good point that for some kinds of bread, eg sweet buns, sourdough is entirely unsuitable. Regular yeast and white wheat flour are what get the best results.

That said, I make sourdough crumpets/pikelets and I must say they are rather good as a way of using up leftover starter. The only difference with regular crumpets is a slightly chewier texture and stronger flavour. I like them.

I would never buy “sourdough” crumpets from a shop. But then I always find *any* kind of shop-bought crumpet very disappointing. Nothing can beat a home-made crumpet hot off the griddle and dripping with butter.

Seriously, once you’ve made your own, you can’t go back.

[lissotriton]

Most of this supermarket sourdough is fake anyway. The ingredients for those M&S crumpets include yeast and sodium bicarbonate. It is made 'with sourdough', but how much of it actually is?
https://www.sustainweb.org/realbread/sourdough/