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curry sauce. is it part of a chinese take away? you can see people posting pictures of it with their chow mein. but a lot of americans arejust going,, not chow mein. but a lot of americans are just going,, not sure about that. and indeed, a lot of them are pointing out how a lot of people in the west find the chinese food, typical chinese takeaways, it is much more diverse than that. but a lot of bricks are pointing out that when they say they are going for chinese, it isjust when they say they are going for chinese, it is just the take away and not if they were going, as you said, lewis, to a nice chinese restaurant for a meal. but it has sparked a big trend. look at this. this is the indy 100. it was the most read article today. americans are horrified that british people chinese take away orders. but i want to leave you with the thought of the author, who wrote a book called the take away. she posted in response to all of these trends that are going, chinese takeaways for the grassroots of many chinese families, including my own, who came to this country
there's a first for everything. that sounds brilliant. oh, look at that! and then we'rejust going to mash that up. these are your asian tatties. so now we've got all our ingredients that we can just use and wrap up. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways. we've got a bit in common there, my goodness me! tight against it, so you can can feel the haggis. but even so, jimmy's definitely got the edge in his spring roll technique. bind it together, just going to drop... mine looks like an envelope as opposed to a roll. i don't know what's gone wrong there. it looks like a purse. yeah. having made my contribution, i leave it to jimmy to fry the rolls, and rustle up his chilli whisky dip. bagpipe music. but we're still missing one key ingredient. a piper�*s the perfect accompaniment to any burns
use and wrap up. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways. we've got a bit in common there, my goodness me! tight against it, so you can can feel the haggis. but even so, jimmy's definitely got the edge in his spring roll technique. bind it together, just going to drop... mine looks like an envelope as opposed to a roll. i don't know what's gone wrong there. it looks like a purse. yeah. having made my contribution, i leave it to jimmy to fry the rolls, and rustle up his chilli whisky dip. bagpipe music. but we're still missing one key ingredient. a piper�*s the perfect accompaniment to any burns supper, however unconventional it might be. oh, wow! look at that. it looks amazing. let's dig in, shall we? let's go for it.
going to mash that up. now we've got all our greens that we can just use. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways. we've got a bit in common there! tight against it, you can feel the haggis there. but even so, jimmy has definitely got the edge in his spring roll technique. mine looks like an envelope as opposed to a roll, i don't know what has gone wrong there, it looks like a purse! having made my contribution, i'd leave it tojimmy to dry the roles and rustle up his chilli whiskey debt. but we are still missing one key ingredient. a peiper is a perfect accompaniment to any burns supper however unconventional it might be. wow! look at that. it looks amazing! let's dig in, shall we?
or aberdeen angus steak, to use a bramble dip as well. 0h! so, yeah, tasty stuff. with the eddoes peeled, jimmy pops them into a steamer. he then slices the haggis and throws it into a wok. wok—fried haggis. there's a first for everything. that sounds brilliant. oh, look at that! and then we'rejust going to mash that up. these are your asian tatties. so now we've got all our ingredients that we can just use and wrap up. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways. we've got a bit in common there, my goodness me! tight against it, so you can can feel the haggis. but even so, jimmy's definitely got the edge in his spring roll technique.
so now we've got all our ingredients that we can just use and wrap up. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways. we've got a bit in common there, my goodness me! tight against it, so you can could feel the haggis. but even so, jimmy's definitely got the edge in his spring roll technique. bind it together, just going to drop... mine looks like an envelope as opposed to a roll. i don't know what's gone wrong there. it looks like a purse. yeah. having made my contribution, i leave it to jimmy to fry the rolls, and rustle up his chilli whisky dip. bagpipe music. but we're still missing one key ingredient. a piper�*s the perfect accompaniment to any burns supper, however unconventional it might be. oh, wow! look at that. it looks amazing. let's dig in, shall we?
then we arejust going to mash that up. your asian tattis. now we've got all our greens that we can just use and wrap up. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways. we've got a bit in common there! tight against it, you can feel the haggis there. but even so, jimmy has definitely got the edge in his spring roll technique. mine looks like an envelope as opposed to a roll, i don't know what has gone wrong there, it looks like a purse! having made my contribution, i leave it tojimmy to dry the rolls and rustle up his chilli whiskey dip. bagpipes skirl but we are still missing one key ingredient. a piper is a perfect accompaniment to any burns supper, however unconventional it might be. oh, wow! look at that. it looks amazing!
exactly. that's what i'm trying to recreate here. but with an asian twist. right, okey dokey. so what you cooking up first? well, it's the slow process ofjust peeling the eddoes first. do you often try to incorporate scottish and traditional ingredients in your chinese cooking? yeah, yeah, all the time. whether it's the ingredients we use, like the ayrshire pork or aberdeen angus steak, to use a bramble dip as well. 0h! so, yeah, tasty stuff. with the eddoes peeled, jimmy pops them into a steamer. he then slices the haggis and throws it into a wok. wok—fried haggis. there's a first for everything. that sounds brilliant. oh, look at that! and then we'rejust going to mash that up. these are your asian tatties. so now we've got all our ingredients that we can just use and wrap up. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways.
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