Round Britain Diary - Page 5

Bushrider · 02 November 2014, 18:25

Quote:

Originally Posted by willk

Are we importing breakfasts now?

Looks like - but you still have to work on the size of the portions

whisper · 02 November 2014, 18:31

Quote:

Originally Posted by willk

Are we importing breakfasts now?

Sorry

I was coming to that...

The full Irish Breakfast was awesome, the white pudding was excellent however I don't know whats in it

This was the best breakfast of the trip

whisper · 02 November 2014, 18:43

I saw a sign that I pointed out to Jurgen, I then had to embarrassingly explain why an englishman would find such a sign so funny...

whisper · 02 November 2014, 18:52

Back to the bird poo...

Jurgen went to get the boat and I had to get the guy to switch the fuel pump on

I have no idea what this bird is, but Jurgen was right, there was lots of bird poo in Bangor... And I still can't remember where I slept

Another beautiful day in the making, that was going to turn out to be quite special.

willk · 02 November 2014, 19:00

Quote:

Originally Posted by whisper

This was the best breakfast of the trip

Fair enough. The plate is a giveaway - patently a poncey city brekkie posing as the Real Thing. Visitors often confuse a F.I.B. with a F.E.B. - an honest mistake as they're both fried. Paul Glatzel is an Authority (shame on you Dingle). I'm biased and prefer the F.U.B. (Full Ulster Breakfast) which is weighted more towards the baking arts, albeit fried. At the other end of the spectrum is Munster - where the pig gets the leading role. I had a VERY VERY good fry the morning after donegaldan's leaving party - that eaten in Annagry at the Caisleáin Óir.

IMO, a really good Irish breakfast should contain a decent black pudding (although I won't lip one) and also white pudding (which is mostly cardboard and sawdust). I'd like to think it would have two nicely fried eggs, well met by two nicely crisped rashers. They should be in the company of two very classy pork sausages. And here's where it gets contentious - an Ulster Fry will contain Potato Bread - it's a pivotal component, a Have/No-Have. Where a REALLY good F.U.B. emerges, there will be Soda Bread/Farls too. These are what you mop up the eggs with. My Granny, who was an Ulsterwoman of Scottish extraction*, insisted on adding a panfried Scotch Pancake as well. I have to say it worked, but I've never seen it done again - I reckon she was just using up leftovers. The fried Tomato was always a feature but Mushrooms are now making an appearance - nice but not essential. The above MUST be served with toast and wheaten bread, accompanied by a bottomless pot of tea. I insist on REAL coffee because I'm odd. Only a Philistine would call for baked beans....

* Thankfully, they were able to extract MOST of it.

stevedonna · 02 November 2014, 19:01

Great reading thanks . Just I begin to think I am learning a bit about ribbing I read this and realise I know f**k all

Sent from my iPad using RIB Net

whisper · 02 November 2014, 19:20

Quote:

Originally Posted by willk

Fair enough. The plate is a giveaway - patently a poncey city brekkie posing as the Real Thing. Visitors often confuse a F.I.B. with a F.E.B. - an honest mistake as they're both fried. Paul Glatzel is an Authority (shame on you Dingle). I'm biased and prefer the F.U.B. (Full Ulster Breakfast) which is weighted more towards the baking arts, albeit fried. At the other end of the spectrum is Munster - where the pig gets the leading role. I had a VERY VERY good fry the morning after donegaldan's leaving party - that eaten in Annagry at the Caisleáin Óir.

IMO, a really good Irish breakfast should contain a decent black pudding (although I won't lip one) and also white pudding (which is mostly cardboard and sawdust). I'd like to think it would have two nicely fried eggs, well met by two nicely crisped rashers. They should be in the company of two very classy pork sausages. And here's where it gets contentious - an Ulster Fry will contain Potato Bread - it's a pivotal component, a Have/No-Have. Where a REALLY good F.U.B. emerges, there will be Soda Bread/Farls too. These are what you mop up the eggs with. My Granny, who was an Ulsterwoman of Scottish extraction*, insisted on adding a panfried Scotch Pancake as well. I have to say it worked, but I've never seen it done again - I reckon she was just using up leftovers. The fried Tomato was always a feature but Mushrooms are now making an appearance - nice but not essential. The above MUST be served with toast and wheaten bread, accompanied by a bottomless pot of tea. I insist on REAL coffee because I'm odd. Only a Philistine would call for baked beans....

* Thankfully, they were able to extract MOST of it.

It was also the breads that made the difference.

The quality of the food for both the Irish and the Scottish Breakfasts were much better than any English Breakfast we experienced

Barrowboy · 02 November 2014, 19:21

Hats off to the Fast Forward sleeping arrangement. Brilliant!

whisper · 02 November 2014, 19:26

Ok, so we all meet up at the slipway near Redbay...

All the works are done on Finn and the boys must have got up early for that

I was invited back to Redbay by the director but we just couldn't go

so much more to do

I was gutted but I did give him a big old hand shake and said say hi to our Willk

Ok, so we're now off to Scotland

M.Thornton · 02 November 2014, 19:32

Quote:

Originally Posted by Barrowboy

Hats off to the Fast Forward sleeping arrangement. Brilliant!

Just wait till we get her "Bifferized"!

whisper · 02 November 2014, 19:41

Quote:

Originally Posted by M.Thornton

Just wait till we get her "Bifferized"!

Told ya

HUMBER P4VWL · 02 November 2014, 20:13

"Biffer", RIB version of "Overfinch".

whisper · 02 November 2014, 20:29

The past couple of days had been tough, we were quite tired and probably moody, not with each other, it had just been hard... Long days and loads to do, yet we were still there and still going strong

As we crossed Irish Sea, I started to feel a bit cheated, I wanted 50 foot high waves and a following sea, but we just had chop...

I thought about my dad and that he always told me that Guinness was made from water from the river Liffey and that it doesn't travel well and that's why it tasted so good in Ireland. And as Always, he was right.

We had seen the Isle of Man where he was was born and I really wanted to go there and I thought about the coin he gave me as a child with the three legs on it and he told me "Whichever which way I fall, I stand"

To our starboard side was the Mull of Kintyre and I remembered the Beatles song...

Come on!!!! something great had to happen soon!!!

whisper · 02 November 2014, 21:00

And it certainly did

I'd been dipping in and out of the whisky tread and to be honest, I don't know what the hell you lot are on about, but all I know is that I wanted to go to a distillery, after all, when in Rome.

I had been bending Trev's ear about going all the way round Scotland but everyone was set on going through the Caledonian canal...

Instead I started to work on Trev (like a kid) about visiting a distillery and as soon as I saw the Isle of Jura on the potter I was on the Radio...

And.... Bingo