Thread: Lunch ... the second course

Got any sauce in there Topper?

Looks a bit dry from the outside.

Originally Posted by dirk diggler

Got any sauce in there Topper?

Looks a bit dry from the outside.

two and a bit pieces made it out but they were clearly too far gone to survive - RIP

Hellman's on the inside....nothing more needed..

Originally Posted by Topper

A heart stopping BLT today.....


Attachment 96900

BLT. Emphasis on the B.

Everything's better with bacon.

Originally Posted by HuangLao

B
Everything's better with bacon.

I've heard that said before but have you ever had sticky treacle pudding with bacon?

I would argue that everything's better with custard.

Originally Posted by Mendip

I've heard that said before but have you ever had sticky treacle pudding with bacon?

I would argue that everything's better with custard.

Or....Isaan sausage.
Perspectives.

Originally Posted by Mendip

I've heard that said before but have you ever had sticky treacle pudding with bacon?

I would argue that everything's better with custard.

Red sent

Originally Posted by HuangLao

Or....Isaan sausage.
Perspectives.

FOJYF

Originally Posted by Topper

Hellman's on the inside....nothing more needed..

You know the big dollop's right!

some beef and cheese, onion and potato (with skins on coz i'm lazy) to use some cheese up all with broccoli, carrots, peas and homemade gravy.

Originally Posted by malmomike77

potato (with skins on coz i'm lazy)

Skins are the best part. Sure, for serving aesthetics in restaurants they'll generally remove them but for home cooking? Leave 'em on!

^ Me to, except on roasties

Opps forgot the plated shot,i got the small end cuts

^ lovely, just missing a yorkie pud and horseradish for the green

Originally Posted by malmomike77

Opps forgot the plated shot,i got the small end cuts

Lovely. Meat looks perfectly cooked too.

But is there a gravy drought darn sarf?

Originally Posted by Reg Dingle

just missing a yorkie pud and horseradish

i agree but none to hand, thanks for taking the edge of me repast.

^^ That looks great Mike... if a little light on the peas.

What do you call that potato dish... it looks vaguely similar to one I attempted a few days ago but yours has come out better. Did you use milk or cream?

cheese onion and potato, microwaved the tatties, made a cheese sauce with some left over cheddar and stilton using flour and milk.

^ Thanks... I'll try again tomorrow. I have a mug of cheese sauce (Cheddar and Stilton) in the fridge that needs using up.


Get this Stumpy, I ate out again for lunch today at Korat's premier Swiss restaurant! It ain't cheap but bugger the expense where family are concerned.

I saved a few Baht as the wife was on 'Temple business' today and this had the added advantage in that I didn't really have to make proper conversation during the meal either!

Hungarian goulash with egg noodles for me.



Pizza for the daughter.

^ How was it Mendip?

^ Look at the trademark Somchai salad garnish on there and then imagine how tender that beef will be

A good game of Tennis on tv, lap food required. Roast chook and gravy roll, 2 x egg tarts, problem sorted.

Roast chook looks great.

You can have your egg tarts.

Originally Posted by Reg Dingle

^ Look at the trademark Somchai salad garnish on there and then imagine how tender that beef will be

^

Good Job Mendy. Glad to see you are eating out and no dogs are sitting on the tables. Must be refreshing...