Not sure if it's the vertigo or pie that is making me nauseous :smileylaughing:
What happened to your decent seat?
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Not sure if it's the vertigo or pie that is making me nauseous :smileylaughing:
What happened to your decent seat?
Looks like you could have sat anywhere you liked.
He headed to the heavens to cool that pie down the fat bastard instead of staying ring side for the up close non action.:smileylaughing:Quote:
Originally Posted by dirk diggler
Half time, everyone else up getting refreshments/toilets etc. Either that or before kick off. 73,000 there on Saturday.Quote:
Originally Posted by dirk diggler
Yeah, 30 minutes before kick off. Full house as ever and a cracking seat too.Quote:
Originally Posted by PAG
Had a pub lunch yesterday and, in the absence of my favourite cheese and onion pie, I plumped for a burger, which was excellent, but served on a stupid fucking board, so it was murder to eat.
And the SE Asian other half ordered steak and ale pie with a choice of mushy peas or baked beans....and she went for beans!
I'd post pictures, but the website keeps crashing.
This week I'm batch cooking kimchi jigae.
Fantastic. Green dispatched. Just needs sausages, but that's a proper plate of food with the HP ready to be added.Quote:
Originally Posted by Bonecollector
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. :)
^ it looks a lot better than it sounds:)
Looks like something I'm concocting presently...
^ In your bowels?
Bit unfair on Hal to say his food looks like shit:smileylaughing:
He doesn't post up his cooking often and needs all the encouragement he can get:)
Looks delicious Hal, Some nice Rice and bok choy and you're away!
Totally agree, my next step is to added sausages and hash browns.Quote:
Originally Posted by hallelujah
My middle names aren't Park Ji Sung for nothing, you know? :)Quote:
Originally Posted by Reg Dingle
Is that Korean for Fart like fuck?:)
Plenty of space around me on the bus to work today..:)Quote:
Originally Posted by Reg Dingle
Looks great, M'Sahib and I are big fans of Korean food, with kimchi being a particular favourite of her's.Quote:
Originally Posted by hallelujah
It's really easy to cook as well. As long as you have gochujang, you can cook most dishes.Quote:
Originally Posted by PAG
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.Quote:
Originally Posted by hallelujah
That looks fucking great. Reckon id have no trouble at all turning that into a Turd. Green owedQuote:
Originally Posted by hallelujah
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
Attachment 101802
Was gonna knock up my first blue cheese dip for my lemon pepper chicken:usa:
Then thought fuck it and with some inspiration off Loops just ate it by the block :)
https://i.imgur.com/2itWAuy.jpg
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. :smileylaughing:
did you phone your ordering 1 and a 1/2 days in advance :)Quote:
Originally Posted by Topper
:)Quote:
Originally Posted by hallelujah
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...
https://i.imgur.com/JCkaGO6.jpg
Lovely and Malty
Naw, they pretty much already had it ready, but I'm guessing it was made a few days in advance. Again, damn tasty and was as fine as I've had in the states. Even the wife liked it. A little sweet, a little spicy, a little smokey and damn nice.Quote:
Originally Posted by malmomike77
Next week off to Gunny's for a pulled pork sandwich....
30 hour pulled pork wrap with jalapeno salsa, iceberg and cheddar.
https://i.imgur.com/VhFOjUU.jpg
https://i.imgur.com/SLm9PQA.jpg
https://teakdoor.com/the-kitchen/156...ml#post4503993
Magical. :yup:
^
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.
https://i.imgur.com/Mjaeagm.jpg
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.
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. :)Quote:
Originally Posted by Edmond
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?Quote:
Originally Posted by Reg Dingle
Or you got big hands
How many more pics of this non tranny shit would you like?Quote:
Originally Posted by Reg Dingle
Straight from the source.
^
6 for a fiver (or 9.3 of your aussie bucks)Quote:
Originally Posted by BLD
Bet its amazing on draft there.Quote:
Originally Posted by dirk diggler
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.
https://i.imgur.com/RsVHaQG.jpg
https://i.imgur.com/hNipd7J.jpg
Then sauteed the onion, carrot, and garlic until tender.
https://i.imgur.com/uDpOYgG.jpg
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.
https://i.imgur.com/LiEW58R.jpg
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.
https://i.imgur.com/3bklznS.jpg
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.
https://i.imgur.com/oL4L7yc.jpg
Should be enough filling and pastry for six pies.
https://i.imgur.com/37tr5St.jpg
and so it proved. Ready for the oven.
https://i.imgur.com/WkWF0WS.jpg
30 minutes later, looking good. Allowed to cool before boxing up for the freezer (except the one I'm having for lunch).
https://i.imgur.com/OJLJuP9.jpg
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.
https://i.imgur.com/0mZPXwy.jpg
My pastry skills have definitely improved, becoming light and thin without cracking.
https://i.imgur.com/sguUVlz.jpg
https://i.imgur.com/vgrCQ61.jpg
Looks delicious - and large.
Even time for a 'proved' gag. :D
Did you use that tortilla press again?