Friday 31st October 2014

[ValeTudoGuy]

Elucidate Marc

They are effectively slow boiled black peas, served with salt and vinegar.... They are served hot on a cold November night while stood around a fire.

Pulled from Wiki: Black peas, also called parched peas or maple peas, form a traditional Lancashire dish served often on or around Bonfire Night (5 November). The dish, popular in Rochdale, Oldham, Wigan, Bury and Bolton, is made from the purple podded pea (Pisum sativum var. arvense) which is long soaked overnight and simmered to produce a type of mushy pea. Parching is a now defunct term for long slow boiling.

[PeeJay]

Cheers Marc, sounds good

[ValeTudoGuy]

I'll stick with the Oatcakes

Mate, you don't know what your missing! They are a great addition to the regional repertoire.

[ValeTudoGuy]

Oh and the PSD4 I had today was the best one I have had to date. I got it for my B day bomb but cant quite put my finger on who sent it..... Big thanks though, it was great.

[RobustoClubHavana]

Off for a game of tennis in the sunshine
Taking with the 1st out of a box of LFDC Petit Corona



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[RobustoClubHavana]

Enjoying this little woody LFDC PC





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[JonnyO]

This little beauty

Day off, decent weather and a night on the sauce to look forward to. Life is good right now

Early days with it but its not doing much tastewise. I might be too impatient with it though
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[TJCoro]

Peas Peas the musical fruit?

Party SD4 for me while my parched peas are boiling.

Parched Peas?? What The Heck? Are they the same as so-called "mushy peas?"

Boy, Bag Boy

Haha! Dem Brits sure do talk funny.

Hey RJ! Like WE DON'T?

[PeeJay]

No, mushy peas are green

[TJCoro]

Post First, Read Later!

No, mushy peas are green

Haha! So you say, muchacho! Senor VDG might differ with you, however. See his post here!


Jay, Ray Jay

Ummm, Ray Jay, next time, maybe we should read the ENTIRE thread before we post.


Haha! 10-4, good buddy....10-4

[PeeJay]

Not according to my stomach and Wiki

Mushy peas are dried marrowfat peas which are first soaked overnight in water with bicarbonate soda/baking soda,^[1] then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy soup. In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their appeal has spread and sometimes mint is used as a flavouring. All over Britain, but particularly associated with Northern England they are commonly served as part of the popular snack of pie and peas (akin to the Australian pie floater, but with mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine. Mushy peas can also be bought in tinned cans. They are also sometimes served in batter as a pea fritter

[Trickle]

Friday 31st October 2014

This weather is crazy! Came outside from waking after a late shift and had to take my jacket off! 20c in north London! Nice weather, shame about the stick... not enough time for a decent stick so having a quicky. Plus it is Halloween.

[jim_twin]

Partagas Short for me, first Partagas and must say bloody loved it [emoji5]️ so is this cigar a fair representation of the rest of their cigars? + new eBay ashtray lol and a read about cigars too [emoji6]
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Got a bit pic happy too [emoji6]

[PeeJay]

Nice ashtray!

[Simon G]

Partagas Short for me, first Partagas and must say bloody loved it

When they're smoking well, they are superb pocket rockets…
Superb.