Thread: Dinner

Originally Posted by Dillinger

And yeah the bangers are shit

Think I mentioned it here before, but the best pork banger you can get here by a country mile are the fresh ones (not frozen) at Yorkies on Chayapruek 1. Jeez they cook up nicely and are ridiculously good value at about 30 Baht a piece. Try a few sometime, if you don't like them I'd be highly surprised.

Originally Posted by Dillinger

It was frozen in the middle

So the same as Chitty's dinner then.

This might sound a bit daft. But what do they taste like?

I like my sausages quite bland and having harsly any taste like Walls sausages.

Originally Posted by Dillinger

This might sound a bit daft. But what do they taste like?

They taste like pork sausages. What do you want them to taste like, popcorn?, Cheese??

Told you it would sound daftI mean i dont like thle fancy ones that taste of rosemary or sage or whatever

Moist, juicy with the melted fat, bit salty but not too much, extremely tasty. All round delisherousness really.

Originally Posted by Dillinger

Whatever it is, im gonna sous vide it for 5 days

Stop right there young man. No point at all wasting all that time unless you get the salt out. It will in inedible and do you really want your new toy out of commission for that long to end up with something akin to Lulu salty bellend? As you have 29 hours, fill a large bowl with water and put your "meat" in it, in the fridge, to at least flush some of the salt out before you give it a bath.

^Yes. Or better still, take it back to this "Master Butcher" and smash the cvnt over the head with it.

Felt like a ham-salad-mayo samidge, did something about it.

Culinary Skill Level: Jeff.
(Without the totally disgusting kitchen hygiene though, of course).

Damn tasty with a cuppa that would.

Pork chop and pumpkin soup. -_- Fookin' Thursdays.


Not to worry, got Mrs. Africa coming over for a chicken and chickpea curry tomorrow night.


Oh Jaysus.

Originally Posted by Headworx

^Yes. Or better still, take it back to this "Master Butcher" and smash the cvnt over the head with it.

LMFAO

Originally Posted by Dillinger

I bought it off an English master butcher who got it off some Aussie ex butcher

I can't tell from that pic but was there any bone in there Dill?

Reminds me more of pork loin...center loin maybe??

Hell maybe it's long pork.

Balinese snapper fish & fritters

Originally Posted by ShrewedPunter

Balinese snapper fish & fritters

Living the dream, Punty......

The coffee came out of an animals arse haha

^
*Jeff books first available flight to Bali*

Balinese hot sauce or sambal is the bomb, just that little bit with the fish will be great. Civet Coffee eh?

I think I'm going to have to nominate Punty for "Most Improved Poster" award. Great pics.

Originally Posted by DrB0b

I think I'm going to have to nominate Punty for "Most Improved Poster" award. Great pics.

Yeah.
Pics as well as designed attitude.

^ Let see some of your pics Jeff?

The dirty tiles file PDX edition.

You fucking fraud

Originally Posted by pseudolus

If it is ham though, you would be a fool to sous vide it.

Some sous-vide ham is delicious. Not all ham is salted and even when it is salted you can soak it for 24 hours before cooking in the water bath.

Originally Posted by Dillinger

Theres no label on it. He got it out the boot of his car

That fat fucker Topper will know

I cant believe the guys got cured ham mixed up with corned beef.

He even mentioned silverside last week when i mentioned brisket, which i think is what the Yanks call it

He told me to boil it today as well. You wouldnt boil corned beef...... would ya?

boiled corned beef is the way to go dill. Trust me im an aussie. We know about such things

I did a thread on corned beef, I thought. It turned out rather well.