I've never had a blaa

Gerard.C · 20-02-2011 2:22pm #1

Been living in Waterford since the summer, and leaving in a few weeks, and for some reason I've never had a blaa. Where in the city does the nicest blaas? And what would ya recomend? It's only right I have at least one before I go!

jimbojazz · 20-02-2011 5:08pm

Gerard.C wrote: »

Been living in Waterford since the summer, and leaving in a few weeks, and for some reason I've never had a blaa. Where in the city does the nicest blaas? And what would ya recomend? It's only right I have at least one before I go!

Hickeys Bakery on Barrack Street

witless1 · 20-02-2011 7:30pm

Luncheon Blaa all the way!

BlaasForRafa · 20-02-2011 8:13pm

jimbojazz wrote: »

Hickeys Bakery on Barrack Street

Make sure you go there in the morning, if you leave it too late they'll be sold out.

Max Powers · 20-02-2011 9:38pm

floury or crusty, crusty all the way

Asphyxia · 20-02-2011 9:40pm

I love them home made.. if you're interested i'll give you the recipe

niallo76 · 20-02-2011 10:33pm

hickeys all the way-get a floury one and a crusty one and dig in- you'll be in heaven bai

Aoifey! · 21-02-2011 4:39am

BlaasForRafa wrote: »

Make sure you go there in the morning, if you leave it too late they'll be sold out.

I'd definitely do whatever someone called "BlaasForRafa" says!

seanybiker · 21-02-2011 5:35am

Petrol station up by hillview gets lovely soft blaa. Nom nom nom

marlin vs · 21-02-2011 9:59am

A blaa red lead and tayto crisps.

south · 21-02-2011 12:16pm

Ardkeen do nice blaas

seanybiker · 13-03-2011 11:47pm

When me father came down to Waterford first of all he was stationed in ferrybank for about 6 months. He was telling me that at munch time the other cops used to be asking him did he want a blaa. He never heard of one and didnt have a clue what they where so it took him about 6 months to ask them what it was. He didnt wanna be stupid asking because to him it was something weird but the lads where just acting normally known what blaa's where. Fecking plonker.

Roomic Cube · 14-03-2011 12:54am

Soft and floury is the way to go!

seanybiker · 14-03-2011 12:58am

Roomic Cube wrote: »

Soft and floury is the way to go!

to right. loves the soft flowery ones. if I get the crusty ones I just leave thm i the bag and punch them a few times. nom nom nom

abouttobebanned · 14-03-2011 1:27am

Crusty. Butter. Jam. Win.

dazftw · 14-03-2011 2:09am

Freshways up by Hillview for soft blaas..

Havn't had a crusty one in ages..

wellboy76 · 14-03-2011 10:12am

Superquin

DR Milly · 14-03-2011 12:10pm

Luncheon is a definite winner, but if you want to be naughty, a Sausage blaa is the way to go.

Get some good quality sausages like Superquins own or another good quality brand (Check ingredients for at least 70% meat content, otherwise your just getting all the gristle and rubbish in the sausage I try to get at least 80%)

Grill or fry, whichever you prefer. Cut in half length-ways and line up between the blaa. A dollop of Ketchup (red or brown, both are good) and your sorted.

Yum! Yum! Yum!

Roomic Cube · 14-03-2011 3:50pm

DR Milly wrote: »

Luncheon is a definite winner, but if you want to be naughty, a Sausage blaa is the way to go.

Get some good quality sausages like Superquins own or another good quality brand (Check ingredients for at least 70% meat content, otherwise your just getting all the gristle and rubbish in the sausage I try to get at least 80%)

Grill or fry, whichever you prefer. Cut in half length-ways and line up between the blaa. A dollop of Ketchup (red or brown, both are good) and your sorted.

Yum! Yum! Yum!

dont forget the ton of butter for the sausage to melt!

shebzy · 14-03-2011 7:30pm

crusty blaa with luncheon and a nice pint of ice cold milk happy days

longshanks · 14-03-2011 8:56pm

DR Milly wrote: »

Luncheon is a definite winner, but if you want to be naughty, a Sausage blaa is the way to go.

Get some good quality sausages like Superquins own or another good quality brand (Check ingredients for at least 70% meat content, otherwise your just getting all the gristle and rubbish in the sausage I try to get at least 80%)

Grill or fry, whichever you prefer. Cut in half length-ways and line up between the blaa. A dollop of Ketchup (red or brown, both are good) and your sorted.

Yum! Yum! Yum!

Stick a slice of white pudding in there and you'll probably cum all over yourself its that tasty..

seanybiker · 14-03-2011 9:46pm

longshanks wrote: »

Stick a slice of white pudding in there and you'll probably cum all over yourself its that tasty..

Hahahahahahahaha
That doesn't actually sound that bad.

chelloveks · 14-03-2011 11:38pm

longshanks wrote: »

Stick a slice of white pudding in there and you'll probably cum all over yourself its that tasty..

add a bit of black puddin and rasher and you'll come twice in one go

chelloveks · 14-03-2011 11:40pm

Gerard.C wrote: »

Been living in Waterford since the summer, and leaving in a few weeks, and for some reason I've never had a blaa. Where in the city does the nicest blaas? And what would ya recomend? It's only right I have at least one before I go!

...and what kind of wanker lives in Waterford since last summer and doesn't have a blaa? Now you'll have one and go on off wherever yer goin and be achin for more FFS....LMFSAO

Aarnikotka · 15-03-2011 8:09pm

Everytime I'm in Waterford I eat blaas... I like the ones in Ardkeen, although I don't know what bakery they get them from (or if they bake them there). Super with salad when feeling healthy and with crisps when, um, not.

Aarnikotka · 15-03-2011 8:11pm

longshanks wrote: »

Stick a slice of white pudding in there and you'll probably cum all over yourself its that tasty..

seanybiker wrote: »

Hahahahahahahaha
That doesn't actually sound that bad.

Which part?? :eek:

:pac:

Flyin Irishman · 15-03-2011 8:33pm

Aw man, now I want a feckin blaa! Im gonna get up early in the mornin and get a bloody bag of em, Luncheon, sausages, meanies..... It'll be epic!

honeybadger · 23-03-2011 12:07am

Asphyxia wrote: »

I love them home made.. if you're interested i'll give you the recipe

tried the rescipie the wkend just gone that you gave me,,jeas they are the business

seanybiker · 23-03-2011 12:37am

honeybadger wrote: »

tried the rescipie the wkend just gone that you gave me,,jeas they are the business

Give us the recipe. Imbalance whopper baker lol

honeybadger · 23-03-2011 12:45am

sent it on to ya there boy,,thank asphixia for it

chelloveks · 23-03-2011 12:55am

honeybadger wrote: »

sent it on to ya there boy,,thank asphixia for it

Jaysus can ya forward it on to the Yank over here? I'd piss meself to be able to make blaaas in NYC!

honeybadger · 23-03-2011 12:58am

not a bother boy pm me ur email

longshanks · 23-03-2011 1:11am

Can you not put the recipe up here?

honeybadger · 23-03-2011 1:17am

probaly best if asphixia puts up the rescipie,,it is hers at the end of the day

natnifnolnacs · 23-03-2011 2:18am

I'd love that recipe too if someone could send it on to me? feckin dyin for a blaa now!!1

Ledger · 23-03-2011 9:57am

I'm here salivating all over the keyboard lads!!

Soft floury blaa, loadsa butter, hash brown and pudding.

It's the feckin business!

seanybiker · 23-03-2011 9:58am

Just finished me soft floury Blaa with loads of butter. Non nom. Have a white beard now

natnifnolnacs · 23-03-2011 2:39pm

This thread was too much for me, I'm currently frying some sausages for a few sausage blaas...nom nom

longshanks · 26-03-2011 11:31am

Bumping this badboy for the recipe, don't leave us hanging here...

chelloveks · 26-03-2011 12:54pm

longshanks wrote: »

Bumping this badboy for the recipe, don't leave us hanging here...

Thanks Asphyxia and honeybadger. I am going to try them this weekend....I added the US eqivalent non-metric measurements too.

Enjoy, hope you like it. Makes 8 blaas.
Ingredients
500g/ 4 cups extra strong white flour, plus extra for dredging
10g/ 1.6 tsp salt
10g/ 3/4 tbsp butter
10g/ 2.51 tsp active dried yeast
10g/ 2.5 tsp sugar
275g/ 9 oz water, lukewarm
Method
1. Dissolve yeast and sugar into water. Ensure that the water is warm, not cold or hot. Leave for 10 minutes. It should get nice and frothy, indicating that the yeast is alive and well.
2. Sieve dry ingredients, introducing air.
3. Rub butter and dry mixture together.
4. Add wet to dry ingredients, mix until combined. Knead until dough is smooth and elastic, about 10 minutes. It will go from rough to a little shiny
5. Proof for 45 mins in a bowl covered in clingfilm in a warm part of your kitchen. Remove from the bowl and knock back, pushing the air out the dough. Rest for 15mins. (The short rest times gives the gluten time to relax, making shaping easier).
6. Divide the dough into 8 pieces. Roll each piece into a ball.
7. Rest for 5mins, covered.
8. Roll out to an round shape and place the balls side by side in a square baking dish (that has some flour on) to proof. Dredge with flour again .
9. Final proofing for 50mins. Nearly there! Dredge with a little extra flour.
10. Bake for 15-20mins at 210c/415f.

Aarnikotka · 26-03-2011 7:22pm

Thanks for posting the recipe, Chelloveks!
Now let's see how wrong I can get it

I'll post some photos of the results at some point (once everyone promises not to snigger!)

chelloveks · 26-03-2011 7:56pm

Aarnikotka wrote: »

Thanks for posting the recipe, Chelloveks!
Now let's see how wrong I can get it I'll post some photos of the results at some point (once everyone promises not to snigger!)

I was gonna make em just now but no fekkin yeast....oh well, theres always tomorrow...

I've never had a blaa

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