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I favoured the " flakey " rolls. Aitkens seemed best at that sort.
Almost nearly burnt , crispy on the outside, and a wee bit flakey inside. And affa affa salty.
Closest one to that stlye these days is Byrons Bakery. ?
Can`t be doing with these lightweight modern ones. Really those ones should be called " Butteries". ?!!
If a roll is made right it should be flakey. It is meant to be made like pastry, whereby you are meant to have layers of fat and dough. It used to be a real pain 'chappin' the fat through the dough, but no doubt you get a better roll.
Most bakers now mix the two mechanically, some even use high speed mixers (should bring back the birch for that). Hence why they are not so flakey.
Q: “Does one, perchance, fancy a triple mock chop supper dearie with lashings of curry sauce before retiring to the Den for the evening with a bottle of Cheteaunuef, as I do get so tired of the New Marcliff’s offerings?”
A: “But one would have to go into an awful Chip Shop to procure such a common treat, wouldn’t one?”
Statement: “Deliveroo, dearie, will bring it right up to the gates, and I can take you up the b** for afters using the extra grease from the wrappers as a natural lub”.
Its simply called a Chip Shop ffs 🤦*♂️
So many things wrong with that story ? Choice of wine first off. Mock chop AND curry sauce ...eh ? Reckon it would need to be a new world 14% Rose to cut through that assault on the senses !!!!
Aye !! + Whatever happened to Fish & Chicken Bars tho. ...??