^ Looking damn good. I would do some real damage to that. :)
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^ Looking damn good. I would do some real damage to that. :)
Thanks snub. All that effort must have wore me out. I slept over 8 hours last night, which is unheard of for me these days. Then had an early doctor's appt., so no time for forumning this AM.
Oi SKkin you got me Mrs plates.
Food looks great.
https://teakdoor.com/attachment.php?a...id=32780&stc=1
Some Kwai on me Mrs plates before SKkin knicked em
^Those are exactly the same. Weird. I'm not even sure/don't remember how long ago we got ours. May well have been a wedding present...in 1982.
:)....going to quiz her
^ Just looked and on the bottom of ours. "Made in China"
The boss sez M-I-L gave us those too. Quite a few years ago. Who can keep track of these details...
FTFY :)Quote:
Originally Posted by SKkin
Beautifully done SK...I do have a couple of questions, if you don't mind....
How many people are you serving?
Your stove top looks great. Is the middle part where you're warming the veggies cast iron?
How hard is the stove top to clean?
I'm asking as that's exactly the kind of stove I'd love to have, one day, when I grow up.....
So you finally post and it is a fucking monstrosity. You are an embarrassment to TD food threads to say the least. GTFO with your trash.Quote:
Originally Posted by NamPikToot
I got the next round mate!!!Quote:
Originally Posted by Headworx
HW, long ago I decided I will not ingest another chicken wing/leg/flesh cooked like that.
^Thanks Topper. They were really good. Not bad for a first attempt. I posted above that salsa is served with fajitas, the word I was looking for then is pico de gallo.
Quote:
Originally Posted by CSFFan
That day it was my wife, two grandsons and myself.
yes the griddle is cast iron...as far as I know anyway.
It's a bitch. I noticed around the burner that gets the most use, the surface(paint?) seems to be bubbling up. It's also the biggest burner, so more heat...which I guess is causing that bubbling. But anyway to clean it right you have to take off all the grates and all the burner cover plates plus the things below that. Not sure what they're called, the things the gas passes thru. I usually put all of that in the dishwasher. But the stovestop itself has to be done by elbow grease.
It's a nice range/stove but the oven puts out a lot of heat as I mentioned in another thread.
Jesus, you do go on, ever tried them? nope coz you've barely left the house. Now shorts on, best cap and hold hands when crossing the road.Quote:
Originally Posted by bsnub
I do not eat dog food are you a plies multi nick?Quote:
Originally Posted by NamPikToot
Yeah I remember being sober once and thinking Buffalo wings were shit too. But seriously, if you don't swallow the bones whole they'll never get stuck sideways in your ring-piece again :)Quote:
Originally Posted by CSFFan
These are the best things I've ever made myself. Amazing!!
Dill's Ten Mill Tacos:)
Toss 400 grammes of minced pork into a pan with an onion and brown, add a packet of McCormicks taco mix and 3/4s of a cup of water, bring to the boil then simmer for 5 mins
https://teakdoor.com/images/imported/.../dKiAGxl-1.jpg
I decided against adding the salsa
https://teakdoor.com/images/imported/.../1peY5ow-1.jpg
So, just the mix, full fat hellmans, jalapenos and 20 baht of Siamburis finest Aussie mature onto a bed of lettuce.
https://teakdoor.com/images/imported/.../6HwaRMm-1.jpg
In bed again now:)
https://teakdoor.com/images/imported/.../jaP6chQ-1.jpg
Good effort!
Missing guacamole and cheesy wotsits:)
They did have wotsits in Siamburis but I spent about a tenner on this packet the other day:)
https://teakdoor.com/images/imported/.../4pBuEqP-1.jpg
The Yanks know how to do cheesy curls. Much better than those Cheetos things and they leave a lot more orange shit on your fingers than Wotsits to suck off :)usaflag1usaflag1
:mid:
Rather than using water with zero flavor, add a can of tomato sauce and let it cook down.Quote:
Originally Posted by Dillinger
I would also suggest putting half of the packet in at the beginning of the browning so there's a bit of bloom in the spices, then add the tomato sauce and the rest of the pack at the end of the process. Simmer until it's all a thick sauce.
Well done sir, not using the cardboard taco shells is worth bonus greens....if I had them.
^ cheers for the tips. Will try next time.
Btw, by tomato sauce do you mean paste or puree?
https://teakdoor.com/images/imported/.../aLxuQBR-1.jpg
The lady was back to work so I made some smoked salmon melts.
The secret is in ensuring that no cheese is included in the recipe. Reminds me of one of the Top Gear Specials where clarkson bought a sandwich in a Gas station and read the ingredients - "contains real imitation dundee cheese"Quote:
Originally Posted by Dillinger
I love TG. That melt I had above had the bastardized version of what Americans push off as cheddar cheese. It is shit but as it is used on melts or tacos. :)Quote:
Originally Posted by NamPikToot
I prefer a good full flavored English cheese any day.
https://teakdoor.com/attachment.php?a...id=33179&stc=1Quote:
Originally Posted by Dillinger
Yanks do some seriously aged cheeses, like Cheddars and they age them far longer than we do. Sharp Cheddar i believe is the term. over there. I like it when you get the salt crystals in it.
Exactly what Norton posted...Heinz sauceQuote:
Originally Posted by Dillinger
My contribution to the thread....blue cheese burger.....
200 grams of Thailand's finest, with some minced onion, powdered garlic and S/P divided into two equal parts. Add blue cheese, put the halves together and you're off to the races.
https://teakdoor.com/attachment.php?a...id=33180&stc=1https://teakdoor.com/attachment.php?a...id=33181&stc=1https://teakdoor.com/attachment.php?a...id=33183&stc=1https://teakdoor.com/attachment.php?a...id=33184&stc=1
Pretty damn good I must say. I should have run to the shop to top it with a fried egg.
^ top bombing
^^ mate, no one wants to hear about your cheese nobbing perversion:)
^^^ never seen tomato sauce in a can. Think I'll stick with water and save my bottle of Heinz for me fish suppers
A can of tinned tomatoes (either whole or chopped) will do, Dill.
^ cheers Nev. :tumbs:Have some out of date Cortadina from Siamburi:)
KnobbingQuote:
Originally Posted by Dillinger
Indeed. Tomato juice would work as well. Forget the water Dilly. Much better flavor with tomato.Quote:
Originally Posted by Neverna
The salsa would have been perfect. But the spicy version, not mild.Quote:
Originally Posted by Norton
No, I'm sure it-s nobbing:)Quote:
Originally Posted by NamPikToot
Quote:
knobbing
The act of placing a door knob in ones vagina/ass
:)...it is up norf. There are many things that worry me about my forthcoming emigration north of the M4
KISSing it.
https://teakdoor.com/attachment.php?a...id=33191&stc=1
https://teakdoor.com/attachment.php?a...id=33192&stc=1
My Boys love 'em
Keeping it simple.
^A masterclass in snag-tastic simplicity there davo
you have taught them well!
Yes there is good cheese here. I currently have a sharp cheddar in the fridge aged since 2013. It is absolutely amazing but it is not sold in the regular grocery stores. I have to go to Costco to get it which is my go to spot to buy cheese as they have a variety of excellent local and imported cheeses that many grocery stores do not carry.Quote:
Originally Posted by NamPikToot
https://teakdoor.com/images/imported/.../VuLgNob-1.jpg