Thread: Dinner

Never knew you were a shifter, Dilli.

^ not all of us like a fiery ring mate

Originally Posted by Dillinger

^ not all of us like a fiery ring mate

Bumgun - cleans and also lets your ass have a drink to cool down

Originally Posted by pseudolus

Bumgun - cleans and also lets your ass have a drink to cool down

On this he hit the nail on the head. Bum guns rule.































​nary a skid mark ever.

Originally Posted by pseudolus

Bumgun - cleans and also lets your ass have a drink to cool down

I still use milk in a squirt bottle. As butters said, if it works in your mouth, it works in your ass.

Look what you've started now Sid.

Originally Posted by Dillinger

^ not all of us like a fiery ring mate

Pussy....

Adapt and acclimate.
Farang assimilation.

That's not all Dilli - that freaky fuck Snubb Redded me for talking about the bum gun. I guess he has no idea what it is, being that he is the sole contributor to the forum who has never been to Thailand. He's on a drunk war path about it.

Anyway - Tinderloo? I shit em. Had spicier than that in the average food court.

Originally Posted by pseudolus

Anyway - Tinderloo? I shit em.

As a serious question, what food don't you shit?

Porker chop

^ beautiful

Cheers Tops

Originally Posted by Jack meoff

Cheers Tops

Where's the spuds?

Originally Posted by Dillinger

Where's the spuds?

Down his pants. Where do you keep yours?

Originally Posted by Dillinger

Where's the spuds?

.....or the usual fused Quinoa.

Cristianos y Moros
Frijoles y arroz
Beans and rice

Métete en mi barriga (get in my belly)

Originally Posted by CSFFan

^ beautiful

I agree...a work of art

^^Chido senor

Plenty sprouts and gravy, good man.

Originally Posted by Jack meoff

I wasn't going to eat the fat on the chop
But it was so fucking gorgeous.

I usually eat that first...before the wife spots it.

Originally Posted by happynz

Cristianos y Moros

...a historical echo...

I tried to attempt a chicken stir-fry this evening...but since I don't have a proper wok it's probably not quite right. Tasted very good though.

So early this morning I cut up my 3 medium sized chicken breasts into small chunks. Seasoned it with kosher salt and lemon pepper seasoning. Thinly sliced up some red and white onions with a few thinly sliced orange bell peppers and two crushed garlic cloves. Chucked it all in a zip lock freezer bag. Put some ginger/sesame/soy marinade on top with a couple squirts of Huy Fong sriracha sauce, some extra soy sauce and some freshly grated ginger. Three shakes of crushed red pepper flakes and a few drops of sesame seed oil. Shook it all up and then let it sit in the fridge all day long until time for dinner.

"Stir-fryed" that whole mix in a tablespoon of vegetable oil for 5 minutes, put it in another pan on hold. Put my stir-fry veggies in the original pan with another tbsp of oil and "stir-fryed" those for another 5 minutes. Added the veggies into the chicken, mixed 4 tbsp of soy sauce into a packet of Bamboo Chef stir-fry seasoning, added 2 tbsp of water and stirred on low until it thickened. Meanwhile also cooking some rice to serve it over.

Here's the full pan:



Plated on a bed of rice:



Very tasty. That fresh ginger did the trick.

I'll be the first to admit it's not really that photogenic.

^It's too wet and crowded to stir fry, to do that properly the only moisture in the wok should be some smoking hot oil. There would have been air bubbles coming up thru the food in picture #2, that not how stir fry works!. Having said that, cooking that the way you did and giving it some time to develop flavour would have been the best way to go anyway. Looks bloody tasty to me, thanks for sharing and have a green