Pic of the day

Oneball

Member
Messages
6,351
Had a grand clearing out session in the garage last week, I'd almost forgot I had a Cooper S hiding under all the usual domestic rubbish.... must get a new battery fitted and sort the clutch slave cylinder out and start using it again....


View attachment 84995
Fab colour. Hopefully get mine back from storage this week, not seen it for over a year.
 

Gazcw

Member
Messages
3,757
Heathen!

We used to stay at a B&B near Bude. Proper working farm that was mentioned in the Doomsday Book. Mr and Mrs Gill, I reckon they were in their 60s when I was little. One was from Devon and one from Cornwall. When they got married one of their families (can’t remember which one) said theyd disown them if they married someone from across the border, that was that and they basically never spoke to them again.
But you can't get a good amount of jam on if you try and put on top of cream which is like a rich tea in a brew. Shyte. Heathen it is then. You always go foreplay (jam) before cream.
 

Gazcw

Member
Messages
3,757
Had a grand clearing out session in the garage last week, I'd almost forgot I had a Cooper S hiding under all the usual domestic rubbish.... must get a new battery fitted and sort the clutch slave cylinder out and start using it again....


View attachment 84995
Reminds me of my mates old beetle, painted purple with mica instead of metallic and 3 layers of lacquer. Gorgeous in the sun.
 

Oneball

Member
Messages
6,351
But you can't get a good amount of jam on if you try and put on top of cream which is like a rich tea in a brew. Shyte. Heathen it is then. You always go foreplay (jam) before cream.
Balderdash, the cream is too heavy and forces the jam back onto the plate if you put the cream on top
 

Swedish Paul

Member
Messages
1,169
Balderdash, the cream is too heavy and forces the jam back onto the plate if you put the cream on top
Now, here is the real dilemma. Clotted cream that is heavy or some slightly lighter version. Up north, you don’t get clotted cream, you get rotten cream. So we buy double cream and whip. So it’s not too heavy for for the jam.

Unless you come from Cornwall. See what I did there....
 

Phil H

Member
Messages
2,912
Come on now chaps, you've not even addressed the key variables; seedless/with bits, strawberry/raspberry/other, preserve/conserve/jelly, room temperature/chilled, spread/dolloped. And if you take the ingredients across the county boundary before prepping, which protocol applies?

So many questions......
 

alfatwo

Member
Messages
5,259
When we went to Cornwall on holidays in the 1960's, everyone always used to put the jam on first then the cream
It makes sense from an engineering point of view, as the jam is more dense, Its a perfect supporting first layer to the lighter dairy product above! :cool:

Dave
 

CatmanV2

Member
Messages
39,275
When we went to Cornwall on holidays in the 1960's, everyone always used to put the jam on first then the cream
It makes sense from an engineering point of view, as the jam is more dense, Its a perfect supporting first layer to the lighter dairy product above! :cool:

Dave
There's something very wrong with your cream if the jam is more dense! ;)

C