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Jockanese Food

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A bit like Japanese food, but subtly different in the final stages of preparation.


The skilled Japanese chef prepares his sashimi by taking the finest fillet of line-caught yellowfin tuna and slicing paper-thin strips of the delicate pink meat. He then will often lay a couple of these strips across a small mound of sushi rice and sprinkle artlessly a pinch of finely shredded daikon radish, perhaps a small cube of pickled plum and garnish with wasabi paste.


The skilled Jockanese chef prepares his sashimi by taking the finest fillet of line-caught yellowfin tuna and slicing paper-thin strips of the delicate pink meat. He then will often lay a couple of these strips across a small mound of sushi rice and sprinkle artlessly a pinch of finely shredded daikon radish, perhaps a small cube of pickled plum and garnish with wasabi paste. Then he chucks the whole lot into a pan of boiling lard and deep fries it for 10 minutes.


See also: Deep Fried Mars Bars, Deep Fried Meat Pie, Battered Creme Egg, Deep Fried Battered Haggis

Note: Jockanese food is not the same as Scottish food.

Scottish food is some of the very finest of Nature's bounty, inlcuding Aberdeen Angus steaks, Orkney scallops, Hebridean smoked salmon, cullen skink, haggis, Dundee cake, Keiler's marmalade, anything made by Tunnock's, single malt whisky, lorne sausage (food of the gods) flat sausage etc etc.

Not so sure about potted heid though?

Or Scotch eggs.

Picture Gallery

Cpl Jock McFry of the Scottish Catering Corps wondering if he indented for enough lard to cook breakfast?

lardis_drums.jpg


When this runs out, we'll have to boil our food. Yuk, boiled?


oil_rig_PENDING.jpg