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Of course, you didn't it is real food and not McDonald's or some processed frozen crap that you eat.Quote:
Originally Posted by armstrong
Lunch just improved for the next couple of weeks.
https://teakdoor.com/attachment.php?...3&d=1727577327
Always wondered where they originate from.Quote:
Originally Posted by bsnub
Apparently they sell thousands of those crappy hash browns every day.
Popped into the butcher a few days back and asked for some ribs. Sorry i haven't got any, the cocked my order up and gave me these baby back ribs, no meat on them he says. I said can i have look. shows me them and they are each about 700g and are indeed of baby oinkers. I ordered something else and just before leaving i asked him how much he wanted for me to take them off his hands and £1 each was the reply so i got 4.
Yesterday, into the pressure cooker with water, soup mix, a large onion, carrot, garlic, herbs and spices and mrs Toots roasted chili paste togther with 2 racks of ribs. Cook for 25 minutes. The ribs make the stock. Then take 1 1/2 racks for ribs and 1/2 a rack into the soup finishing on the stove top with noodles added. Less than £3 and enough for 3 people and left overs. Fuk McDs.
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break the ribs up and soup done
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Left overs
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Looks rich and tasty. But after reading all about how bad American cuisine is I thought I should point out we do know barbecue, and baby back ribs. Baby back has nothing to do with baby or small pigs, have a look.Quote:
Originally Posted by malmomike77
"The three main types of pork ribs are spare ribs, baby back ribs, and St.Louis Ribs. There are a few key differences to keep in mind: spare ribs have larger, meatier (with more bone and fat) spares, baby back ribs come from the rear loin region, and St. Louis ribs are trimmed spare ribs."
Don't take everything so seriously, AO.Quote:
Originally Posted by aging one
:)
I'd honestly say that only Korean runs American close in the BBQ steaks (pun intended).
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That was from this place: Ten50 BBQ | Authentic Central Texas BBQ in Richardson, TX
I enjoy both, but they are different. I love me banchan and an AYCE KBBQ, but on the flip side I love American slow and low BBQ like you posted above.Quote:
Originally Posted by hallelujah
Best behaviour this weekend as it's my missus's big birthday, so we've been out for a walk and a nice bit of scran (I didn't manage the fishing).
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She's had 3 beers and is now in bed. :rofl:
Ribs braised in beer.
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Shaslick style sausages.
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Both with pickled cabbage and potato pancakes.
Very nice.
Beer: fantastic
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A local cider from the same brewery too.
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I ended up with a few Belgian style Kriek too.
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Now pleasantly toasted...
:)
^Fark... I've never felt so much whilst heartburn looking at pics on this thread
I took a 40mg Lansoprazole before I left the house this morning.Quote:
Originally Posted by Reg Dingle
:)
I left those Rennies behind that Joe was suggesting a long time ago....only the hard stuff for me.
:)
Sorry, it could have been my supper
https://i.imgur.com/5ez8mXW.jpeg
Living the cream
I'm taking a Rennie now after looking at this page.
How much water do you drink a day?Quote:
Originally Posted by hallelujah
I've suffered from heartburn for 25 years, but I find drinking 2 litres of mineral water a day helps immensely.
enough to get me onto meatQuote:
Originally Posted by Joe 90
You a vegetarian then David?Quote:
Originally Posted by david44
I was for decades but do eat game, fish and a little fresh seafood, but don't miss it.
I like the taste wild boar, venison and muntjak if well hung,in fact may try this weekend after trip to Mts.Couln't tell you last time I ate a bird never liked chickhen, duck, turkey or goose as a kid.
Chicken with pepers, black beans, onion, garlic and ginger...with nooden
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Eng v Pak in Pindi so its Tarka Dahl for lunch
Yellow Pas with turmeric, salt, garlic and curry leaves - bubble away
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prep for the Tarka; mustard seed, yellow and black will get popped before adding a red onion, roated red chili paste (Mrs toot), garlic and cumin.
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i'll tarka me dahl a bit later
I sure hope this crowd has had their blood pressure checked recently.
:chitown:
why? low cholesterol, low fat no ultra processed rubbish in the chicken noodles or dahlQuote:
Originally Posted by bsnub
His post on the 'best bar awards' thread may help to clarify.
Quote:
Originally Posted by Joe 90
Do you class beer as mineral water given it has water in it?
Let's get this thread back on course!
A selection of lunches from my darling Kommandant this week...
This sludge was in fact a seafood 'hotpot' cooked inside of a coconut that she'd scavenged during last weekend's 'Temple' excursion. I was a little nervous knowing that the coconut had sat in the baking hot Vigo for at least a day, and it wasn't served up until Tuesday, but to be honest I have a cast iron stomach these days.
Next day... no problem, solid as.
https://teakdoor.com/attachment.php?...2&d=1729857938
I let slip that I like 'pad krapow', so I now get it regularly.
Pad krapow, that is! :)
At least I don't get pig intestine soup three times a week anymore. I've discovered that the trick is to say you don't like something in a nice way, but forcefully, and not to just say, 'it was nice' to everything to avoid friction, and then get fed animal feed forever.
Anyway, mid week I was offered pad krapow moo. Very nice it was too (but no fried egg).
https://teakdoor.com/attachment.php?...4&d=1729857965
And today I received pad krapow seafood. Very nice indeed.
It's amazing what the gardener can do with minced pork, or a pack of frozen shrimps and a pack of frozen squid rings. And some basil from the garden.
https://teakdoor.com/attachment.php?...3&d=1729857951
It really was good... but of course it raises a lot of questions. The wife seems to have turned into little more than a middle man between my needs and the gardener's skills.
Fark!
Somebody probably once told him his sink had a mineral water tap.Quote:
Originally Posted by DrWilly
Well, who would have thunk it?Quote:
I've discovered that the trick is to say you don't like something in a nice way, but forcefully, and not to just say, 'it was nice' to everything to avoid friction, and then get fed animal feed forever
:D
He's a puzzle sometimes, that lad.
I'm a tad more blunt than that, after I suffered food poisoning a few years back. Not quite as blunt as my late friend who used to live down the road; he'd throw crap food at the wall to see it would stick.Quote:
Originally Posted by Mendip
Sorry, but no egg is an unforgivable sin in my book!Quote:
Originally Posted by Mendip
^ I agree Nid, it is pretty unforgivable but I have learnt to pick my battles.
I held my thoughts at the time of delivery, and in the evening over a Ya Dong, simply mentioned to the gardener that I like an egg on my pad krapow.
Sorted.
Married life... what a minefield.
And here's one, right here...Quote:
Originally Posted by Mendip
On a Saturday night I like to retire early with a bottle of red wine, a cup of decaf coffee and some biscuits to watch a couple of episodes on Netflix. I don't often get the opportunity. Yeah... living the dream.
Tonight I go to the fridge and discover that the wife has nailed half a packet of my Chocolate Hobnobs.
Now, that is unforgivable.
Quote:
Originally Posted by Mendip
Or you leave the plate on the table, quietly walk to the kitchen and cook yourself an egg (no matter how badly). The message will be well and truly received.
A cup of fucking what????
^ ?
Anyway, this was alright. It has a Thai name that eludes me just now.
In English I just call it noodle soup.
https://teakdoor.com/attachment.php?...6&d=1730114517
Ba Mi "ee" is the yellow more chewy noodle, my preferred noodle soup.
I think hes referring to your "Decaffeinated Coffee", you fucking shifter:)Quote:
Originally Posted by Mendip
^ I have trouble sleeping... I'm not embarressed to admit that.
You fucking ludite :)
Coffee after 2pm is only for when you are forced to sober up. Decaf is for watering the plants.
...and unlike you lot I can't stand fried eggs on anything but a blooming English Breakfast!