hnnnnngh!
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The Abattoir blazes the trail, once again.
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Only a matter of time before news stations and the media start putting AA links in their stories.
Just gone back to laugh at the Fortnums ones Matt discovered at the top of the thread
Look out for HXB headlines in the tabloids.
On somewhat related matters, I am planning to bring creme brulée pies to Lopwell this year. Your minds will be fuckin’ blown.
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Yes, PIES
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It’s never occurred to me to look for these things in supermarkets, because supermarkets are neither super, nor markets, and they completely RUIN everything they touch, but today I did.
It comes as no surprise to discover that wallet-bruising MILF-ranch, Waitrose, has these obscenities in their motherfucking freezer section! -
Yes, YES: conniption fodder!
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LOL creampies.
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Presumably you arrived there Tom Clancy Rainbow Six-style 'cos there’s no way they’re allowing you in the front door.
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From the Guardian piece.
The secret to a great pastel de nata is, according to Mendes, in the quality of the ingredients and care in preparation: always butter not margarine; never reheated from frozen; always using the proper method for the pastry bases, which, rather than stamped out of a flat sheet of puff pastry, are made from a tightly rolled pastry sausage, cut it into spiral discs and then moulded to fit the baking tray.
Must have another go at making them & try this. I didn’t do this last time.
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Since the court-orders, it’s home delivery (of food only, sadly), and that has to be in Sam’s* name.
.
.
*Who is currently punching me for leering-related thought crimes 
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Blueberry?
What fucking abomination is this?
I actually froze 4 of the Pastels that @catcando brought along to the NYB.
Ann and I had them last week. We let them thaw gently to room temp then reheated them in the air-fryer. They were absolutely fine, pastry was a bit crumbly but still tasted great.
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