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gsd2000
Original Poster
9,773 posts
52 months
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I've been told to ask you about magpies
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moif
831 posts
29 months
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Have you been talking to Phil 
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fildigger
1,076 posts
74 months
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Thieving barsterd carrion birds?..or them Geordie 'Hawaay the lads'?
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gsd2000
Original Poster
9,773 posts
52 months
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moif said: Have you been talking to Phil He may have mentioned something
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paul450
5,768 posts
44 months
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come on little sugar plum 
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moif
831 posts
29 months
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When i had another make of car and use to go to shows,they use to call me a Geordie to which my answer was i'm not,i'm a SMOGGY.... Anyway on my way to a show i hit a magpie on the M1 early one morning,when i arrived at the show i pulled the magpie out of my lower grill,it was still intact but not breathing,so holding this bird up i said to the laughing crowd that this proves i'm not a Geordie as i've killed a Magpie It had the last laugh tho as it cost me £12 for new clips for the grill
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mv6
1,232 posts
109 months
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moif
831 posts
29 months
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mv6 said: Did you eat it? If it wasn't black and white it would of been in a sandwich
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MyM8V8
6,796 posts
64 months
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moif said: If it wasn't black and white it would of been in a sandwich And I bet it would taste better than tulips. 
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moif
831 posts
29 months
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MyM8V8 said: moif said: If it wasn't black and white it would of been in a sandwich And I bet it would taste better than tulips.
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ARAF
11,544 posts
92 months
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Now tell us about hoe good 'the Parmo' tastes Moif. 
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fildigger
1,076 posts
74 months
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ARAF said: Now tell us about hoe good 'the Parmo' tastes Moif. That North Eastern pasty creation? Never had one but heard the locals find them a delicacy !
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moif
831 posts
29 months
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The Parmo,originally a veal escolpe,then pork and most used now chicken,the meat is breadcrumbed,fried then a bechemel sauce on top then covered in cheese  If you've never had one you must try one,but they are native to the north east(Boro/Stockton),and not many places outside the Boro/Stockton seem to do them
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pah250
1,666 posts
24 months
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moif said: The Parmo,originally a veal escolpe,then pork and most used now chicken,the meat is breadcrumbed,fried then a bechemel sauce on top then covered in cheese If you've never had one you must try one,but they are native to the north east(Boro/Stockton),and not many places outside the Boro/Stockton seem to do them Well they haven't made it as far south as Barnsley yet - thank god! 
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