I was really enjoying it too, was like old times contributing surreal drivel to an obscure thread. I know I announced my ESB 'retirement' a few weeks back but I'm bed ridden today with a bust eardrum (hurts like feck and I lose my balance when I stand up ... arse) So this 'Pie & Mash' thread was too good to resist when I came across it lurking. Feel I let you down a bit at the end Bryn, had some great pie related badinage going with the Conn fellow then I was foolish enough to refer to the dread Howe (did you read Howe's fecking post, he is totally devoid of any sense of humour, we are talking pie stuff taking the **** as you intended then Howe comes on all literal and gives his stupid fecking list of eateries .. Dear God) Anyway it took a nasty turn after that and the thread died a death ... sorry mate.
Here is a recipe for the green **** (or 'liquor' as Conn states with such authority) http://www.greatbritishkitchen.co.u...com_rapidrecipe&page=viewrecipe&recipe_id=772 Personally I consider 'green ****' to be the more accurate description.
It does sound tasty. I am quite partial to parsley sauce, so this green **** seems like a natural progression. It would appear that parsley sauce is a 'gateway condiment', usually used by young people before moving onto harder sauces like tabasco, and green ****.