Thread: Lunch ... the second course

Is that Korean for Fart like fuck?

Originally Posted by Reg Dingle

Is that Korean for Fart like fuck?

Plenty of space around me on the bus to work today..

Originally Posted by hallelujah

Chamchi kimchi jjigae (tuna kimchi stew).

Get the kimchi and tuna cooking before adding the brine from the kimchi and two equally important ingredients in Korean food: the ubiquitous gochujang...and sugar. Served with rice and it's tasty, sweet, sour and spicy. And, more to the point, a piece of piss to cook.

Looks great, M'Sahib and I are big fans of Korean food, with kimchi being a particular favourite of her's.

Originally Posted by PAG

Looks great, M'Sahib and I are big fans of Korean food, with kimchi being a particular favourite of her's.

It's really easy to cook as well. As long as you have gochujang, you can cook most dishes.

When we lived there, eating out was always a pleasure and I'd rate their BBQs up there with the US.

Korean pork and Hanwoo beef are outstanding.

Originally Posted by hallelujah

It's really easy to cook as well. As long as you have gochujang, you can cook most dishes.

When we lived there, eating out was always a pleasure and I'd rate their BBQs up there with the US.

Korean pork and Hanwoo beef are outstanding.

My introduction to Korean food was whilst working in Sakhalin, Far Eastern Russia, which has a large ethnic Korean population and some good restaurants. Wouldn't mind having a go at making my own kimchi.

Originally Posted by hallelujah

Chamchi kimchi jjigae (tuna kimchi stew).

Attachment 101734

Get the kimchi and tuna cooking before adding the brine from the kimchi and two equally important ingredients in Korean food: the ubiquitous gochujang...and sugar.

Attachment 101735

Served with rice and it's tasty, sweet, sour and spicy. And, more to the point, a piece of piss to cook.

Attachment 101736

I reckon you'd love this, Chitty.

That looks fucking great. Reckon id have no trouble at all turning that into a Turd. Green owed

You have a way with words BLD.

We'll be crossing the South China Sea tomorrow for my old Malay colleague's family beef rendang. Not literally, of course.

Now that is a fucking winner.

Went out for lunch and was inspired to get a pulled pork sandwich...

Pretty tasty

Was gonna knock up my first blue cheese dip for my lemon pepper chicken
Then thought fuck it and with some inspiration off Loops just ate it by the block



Was a lovely combination that, one swig of Stella, a bite into a franks dipped wing then cheese and pickled pepper then washed down with another swig of Stella.

I'll be doing that again...real soon

Did Bob Geldof turn up and do a turn while you were eating those "wings?"

Ffs. Snubby could nail ten of them in ten seconds.

Originally Posted by Topper

Went out for lunch and was inspired to get a pulled pork sandwich...

did you phone your ordering 1 and a 1/2 days in advance

Originally Posted by hallelujah

Did Bob Geldof turn up and do a turn while you were eating those "wings?"

Ffs. Snubby could nail ten of them in ten seconds

That's all that would fit into the airfryer for the appetiser.

Talking of Snubby, I wonder if he's discovered this supppperior Czech Budweiser yet...



Lovely and Malty

30 hour pulled pork wrap with jalapeno salsa, iceberg and cheddar.







https://teakdoor.com/the-kitchen/156...ml#post4503993 (Luigio's Slow-Cooked Mexican Pulled Porkio.)


Magical.

^

I'm sure it tastes as good as it looks.

*blush*


The pork collar seared in those spices, done slowly in the BBQ and pineapple juice, then charred, pulled and added back into the reduced sauce is delisherous, to be shure.

Wife whipped up one of my Fav go to lunches, Kra Pao Moo Kai Dao.

^ Nice, but I gotta have the egg on top, burst the lava yolk, then spend the day going around the place with yellow stains down me T-shirt.

Originally Posted by Edmond

^ Nice, but I gotta have the egg on top, burst the lava yolk, then spend the day going around the place with yellow stains down me T-shirt.

HAHA. My wife always puts the egg on the bottom so as I dig in I break the yolk and enjoy with the meal versus wearing it.

Originally Posted by Reg Dingle

That's all that would fit into the airfryer for the appetiser.

Talking of Snubby, I wonder if he's discovered this supppperior Czech Budweiser yet...



Lovely and Malty

5% i see , but the fookers have only gone and sold you a wee can 3.33. Cheeky bastards. I hope it was cheap? How mut?

Or you got big hands

Originally Posted by Reg Dingle

That's all that would fit into the airfryer for the appetiser.

Talking of Snubby, I wonder if he's discovered this supppperior Czech Budweiser yet...



Lovely and Malty

How many more pics of this non tranny shit would you like?

Straight from the source.

^

Originally Posted by BLD

5% i see , but the fookers have only gone and sold you a wee can 3.33. Cheeky bastards. I hope it was cheap? How mut?

6 for a fiver (or 9.3 of your aussie bucks)

Originally Posted by dirk diggler

How many more pics of this non tranny shit would you like?

Straight from the source

Bet its amazing on draft there.
Bring us a slab back bro

Got an email from Villa Market this morning (I occasionally order on-line from them), telling me that today is World Baking Day, and listing a whole bunch of promotions. Co-incidentally, yesterday I'd made up a batch of minced lamb, carrots, onions, garlic and rosemary, with the intent of making some pies today.

Started with the mince, browning in a pan then put to once side in a bowl.





Then sauteed the onion, carrot, and garlic until tender.



before adding the mince back in the pan, stirring in some tomato paste and a few splashes of Worcestershire sauce. Topped up with lamb stock, then simmered for an hour.



So the filling overnight in the fridge for the flavours to meld, and this morning did the pastry. Usual flour and butter rubbed in to resemble bread crumbs.



Before adding an egg and some cold water, kneading until smooth and formed into a ball. This was wrapped in cling film and put in the fridge for an hour.



Should be enough filling and pastry for six pies.



and so it proved. Ready for the oven.



30 minutes later, looking good. Allowed to cool before boxing up for the freezer (except the one I'm having for lunch).



In honour of Mendy's return home, and in homage to his recent thread, put some peas on the plate to go with the mashed potato.



My pastry skills have definitely improved, becoming light and thin without cracking.

Looks delicious - and large.

Even time for a 'proved' gag.

Did you use that tortilla press again?