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Old 06-04-2013, 05:49 AM   #11
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You got that right Ads...we all speak the language of food
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Old 06-04-2013, 01:23 PM   #12
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And food can easily cut through any boundaries that there maybe between two people
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Old 06-09-2013, 02:53 PM   #13
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Quote:
Originally Posted by breadstead View Post
Hi Everyone.

I'm Mike. British bread nut. Usually covered in flour. Burned arms, you get the idea.

Anyone else on here from blighty?
Yes, me. Joined today. Live on the Derbyshire/Cheshire/Lancashire borders.
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Old 06-09-2013, 03:04 PM   #14
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And food can easily cut through any boundaries that there maybe between two people
"Two nations divided by a common language" was never more true than in cookery books! Self raising flour versus all purpose flour, cornflour versus corn starch, cup measurements, etc., ect., all throw British cooks (and presumably American ones transplanted over here) into conniptions to say nothing of the miles that I've tramped through the length and breadth of the British Isles looking for clear corn syrup and unsweetened shredded coconut which no longer seems to exist over here. Ina Garten has a lot to answer for, she sa' darkly!
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Old 06-10-2013, 06:03 AM   #15
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Hi. I`m originally from Oldham, Lancs, now living in Brisbane Australia.
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