Lunch alfresco..
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Lunch alfresco..
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You really dialed that one in.
Definitely sandwich time.
Not like your usual horology show
etc.
I'll give you that.Quote:
Originally Posted by cyrille
2Kgs, 6 Ribs for lunch tomorrow will maranade in the rub
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one per person and 2 left over for the Dills
^ I've got a wooden spoon/spatula kind of thing just like that and it's probably my favorite kitchen utensil.
I can't get onto the last page of the dinner thread so will have to post up today's lunch instead.
Today I was just relaxing when the wife plonked the lunch on my lap.
'Yam naem' I believe it's called.
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Among other things, it seemed to have rice, pork rind, bits of sausage and peanuts mixed in. And strangely enough, despite there being no sign of any chilli it was so spicy that after a couple of mouthfuls my tongue felt like it was on fire and I had to bail out.
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I played it safe and had a lamb sandwich for my second lunch.
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You could have posted it in the manwich thread.
You would never survive oop norf, you big poof.Quote:
Originally Posted by Mendip
:)
I went to the market yesterday and had some Uzbek lamb samsa (like samosas but better), Uzbek plov and some Russian pelmeni.
And some beer. Lots of beer.
One of the Uzbek women - that half Asian half western look - is a bit fit, so I might go back for the 257th time.
:)
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One Euro 50 a pint here (8 Euros in the old town where all the stags and tourists go).
Very nice Hal, no wonder you spend all night on the shitter.
A light lunch today..
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Quite alarming is it Tug Hour, ChewDoor or Howdy Mars Piglet?Quote:
Originally Posted by cyrille
No one can accuse you of being "second rate", nor a Mickey mouse "Wind up " merchant.
Cy's Role Ex "one to WATCH"
Hard to evaluate without pix of the dumpllings.Quote:
Originally Posted by hallelujah
Do you find pastry and beers causes you to shed more wait that wegula Fappin?
Carbonara with the last of the Roman acquired guanciale.
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Eggs, cheese, guanciale, salt and pepper.
Proper.
No fucking cream or sugar.
That looks ok and quite edible.Quote:
Originally Posted by Joe 90
Tell us who helped you.
:)
Is it me...or am I the only one that noticed [or mentioned thereof] Mendy's slight chubby while enjoying lunch in bed.
Nonetheless, keep up the good work within the confines of this always stimulating thread.
Wheres the meat?Quote:
Originally Posted by hallelujah
Quote:
Originally Posted by armstrong
Right there in the photo.
Basically, it's moo grob, but from the cheek- guanciale.
Made a pork stew in the week with little salami sausages that I added to the porky goodness.
Was fit.
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No repetitive slop in this house (although it does look a bit sloppy).
:)
Sorry to disappoint, but it's just the way my shorts hang.Quote:
Originally Posted by HuangLao
Not boasting, but if I had a stalk on it would be pretty obvious!
Like my mum, i don't waste. Always use the bones and carcases for soup or stock. Roast leg of Lamb, bone gets used for a soup with onion, garlic and soy and pepper, enough for 3 bowls which most people throw out. Twas lovely for lunch with crusty bwed and butter as its turned chilly today
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Left over pulled pork and some roast lamb, had carrots and potatoes to use up so its sheppards cottage pig sty pie, i think
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threw this onto some sweated red onions, added peas
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top with mash
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bobs you mothers
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Looks very nice, but no cwusty bwed?
You've reminded me that I still have a bag of my all purpose spag bol/cottage pie mix in the freezer. I'm going to spoil the daughter tomorrow!
not with sheppards cottage pig sty pieQuote:
Originally Posted by Mendip
Inspiring Nammers!!
Crusty bread with Shepherds pie:ourrules:,the only accompaniment should be a few baby beetroots.
I feel like Shepherds pie now.
All depends what mince I can rescue from the bargain aisles tonight
It might be a ShepherdsStyMoo pie:)
Seeing as though it's traditional to have lamb at Easter I rustled some chops up with all the trimmings..
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9.5/10
Chops could have been bigger.
My landlord works as a mechanic at a fish factory and left some rather tasty looking fish in the fridge.
Im going with haddock but who knows.
So I decided to make Moqueca which is a Brazilian Fish Stew/Soup.
Here’s fit ye’ll be needin:
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Marinade the fish in lemon juice with minced garlic then heavily season with S&P.
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Bang that back in the fridge and get to work with your onions, red pepper and tomatoes
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Get that going with a generous sploosh of EVOO
Add spring onion green ends
EDIT: Add 1 tablespoon Paprika and red chili flakes to your preference. A lot for me.
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add coriander
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TBC