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  1. #1226
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    Quote Originally Posted by hallelujah View Post
    the meat looks like it's grown a beard.
    I am guessing rosemary? Something else on the side that might be different. Dil?

  2. #1227
    Remember You're a Womble
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    Made an unforgivable filipina faux-pas on the culinary front this evening by forgetting to serve the pizza al funghi with the obligatory tomato sauce, for which I was swiftly sent back to the kitchen before grace could be said to thank the sweet babby J for our feast

    The Blokes' Cookery Thread-img_20210108_215224-jpg

  3. #1228
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    ^ You compounded it with a second faux pas.

    That's not even Heinz.

  4. #1229
    Remember You're a Womble
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    ^I am a Rosella religious convert Mendip and I try and proselytise at any opportunity

    It is addictively tart and tangy and I sometimes mainline it straight from the bottle like a baby

  5. #1230
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    ^ Did you get a thesaurus for Christmas by any chance?

  6. #1231
    Thailand Expat TheRealKW's Avatar
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    Miss Manado? Are sure she ain’t Madam Minado? At what age does a miss stop being a miss?

  7. #1232
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    Madam Mindanao is now 35 Willy

    No spring chicken but the only woman I have ever shagged 5 times in 1 evening (on our 1st date 2 years ago - no medicinal assistance)

    Age shall not weary her and thus shall she be remembered at the final reckoning and pearly gates tallying when I am a wizened and wrinkled old scrote in a wheelchair at the going down of the sun

    The Blokes' Cookery Thread-unnamed-jpg

  8. #1233
    Thailand Expat TheRealKW's Avatar
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  9. #1234
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    Onya loopy still teakdoors #1 shagger.

  10. #1235
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    After comparing tastes for the 3 hotness levels of the chinese chips curry sauce I have to settle on medium as the optimal spiciness.

    The Blokes' Cookery Thread-img_20210110_215518-jpg


    The hot is yummy but the delicate cumin flavours get a bit overpowered.

    Anyway I thought I would add a blokish RSL-cuisine flourish to tonight's Chinese chips extravaganza with a proper aussie chicken schnitzel topped with cheese.

    Too easy as you you just bang it in the oven at the same time as the chips.

    The Blokes' Cookery Thread-img_20210110_220831-jpg


    And 'Hey Viola' you have the kind of feast that will be served in bloke heaven after we earn our wings.

    The Blokes' Cookery Thread-img_20210110_221728-jpg

  11. #1236
    In Uranus
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    Ok this reminds me of myself. LUL

  12. #1237
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    Long overdue for a fry up. More than a year maybe 2 since I had one.

    3 hash browns (on which the eggs will repose). 3 sausages. 2 Eggs. Half tin of beans (drizzled over the snags).

    The Blokes' Cookery Thread-img_20210111_221616-jpg


    Regulation Gordon Blue presentation standards can be relaxed for the humble fry

    The Blokes' Cookery Thread-img_20210111_222019-jpg

  13. #1238
    Thailand Expat TheRealKW's Avatar
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    Missing mushrooms, tomatos and black pudding. Just saying.


    mmm and where dafuc is the bacon? It ainít a fry up without bacon.


  14. #1239
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    And bacon.

  15. #1240
    Praise Jesus
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    I'd smash that and then sleep for 3 days on the sofa. Top work.



    One Aussie oddity I found, was that the sausages were beef instead of pork. Maybe just a NSW thing. You go for pork or beef snags Loops?

  16. #1241
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    Quote Originally Posted by Looper View Post
    After comparing tastes for the 3 hotness levels of the chinese chips curry sauce I have to settle on medium as the optimal spiciness.

    The Blokes' Cookery Thread-img_20210110_215518-jpg

    I have a packet of Japanese curry sauce in the cupboard and I was wondering what to do with it.

    Over chips. A fine idea.

  17. #1242
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Shutree View Post
    I have a packet of Japanese curry sauce in the cupboard and I was wondering what to do with it.

    Over chips. A fine idea.
    That reminds me, I have a green owed to Looper for that very idea.

  18. #1243
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    Quote Originally Posted by TheRealKW View Post
    and where dafuc is the bacon?
    It is a fry-up fixture fer shure

    Somehow I have never got into the habit of adding bacon to my home fry-ups.

    I can't remember if I have ever bought bacon in my life. But I do enjoy it in a hotel breakfast.

    Quote Originally Posted by Edmond View Post
    One Aussie oddity I found, was that the sausages were beef instead of pork. Maybe just a NSW thing. You go for pork or beef snags Loops?
    I have tried the beef and the pork and the beef tastes better to me.

    Coles beef snags are great and taste better than the fancy schmancy brands.

    The Blokes' Cookery Thread-img_20210112_220245-jpg

  19. #1244
    Thailand Expat TheRealKW's Avatar
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    I miss Cole’s beef snags. But my waistline probably doesn’t

  20. #1245
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    I actually prefer their Pork snags over the Beef, both are good though. But the Rolls Royce of deli offerings down there is these bad boys, gently simmered and served with tomato sauce on the side.
    The Blokes' Cookery Thread-screenshot_20210116-072943_chrome-jpg

  21. #1246
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    I have to say I've never tried beef sausages, never even noticed them in the shops. Pork it's always been for me, except in religious friendly places, where I've had to put up with chicken sausages...

    I have seen beef bacon but never thought about trying it. If I want beef for breakfast it has to be a steak, not sausage or bacon.

  22. #1247
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    Felt like something sweet for lap-food while watching the cricket, pancakes with butter and honey to the rescue.

    The Blokes' Cookery Thread-20210117_122823-jpg

  23. #1248
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    Quote Originally Posted by Headworx View Post
    gently simmered and served with tomato sauce on the side.
    Bogon Tip #953

    After simmering, put them in the oven or under a grill for a few mins. Toughens the skins up and gives it the chip shop effect.

  24. #1249
    Thailand Expat David48atTD's Avatar
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    Quote Originally Posted by Bogon View Post
    ... gives it the chip shop effect.
    Is that desirable?

  25. #1250
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    ^ It's my council estate upbringing shining through.

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