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  1. #3001
    CCBW Stumpy's Avatar
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    Olive oil and fresh rosemary and other spices marinade for lunch. Wife likes thigh's. Funny...I like the breast..., imagine that

  2. #3002
    Thailand Expat DrWilly's Avatar
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    I prefer thighs…

  3. #3003
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    I prefer legs and thighs as well.

    We stopped by the local "artesian" butcher and got some stuff and on the way back, we stopped at Gunny's for lunch...it being a burger place, I of course had fish and chips...the fish wasn't that special but look at those chips. He serves up one large potato with each order.

    Lunch ... the second course-20230303_134603-jpg
    "I was a good student. I comprehend very well, OK, better than I think almost anybody," - President Trump comparing his legal knowledge to a Federal judge.

  4. #3004
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    Quote Originally Posted by DrWilly View Post
    I prefer thighs…
    If you can master the art to debone a chicken thigh you can use it to make a mean chicken burger, dipped in egg, coated in crushed up cornflakes, deep fried and served with a blue cheese sauce.

    I ripped this number off from a Chicken burger I once ordered from Brewdog.

    Amazing.
    Lang may yer lum reek...

  5. #3005
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    dirk diggler's Avatar
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    Found it

    Lunch ... the second course-78416816_2595247437191471_3475755352903909376_n-jpeg

    Lunch ... the second course-78472888_2595247403858141_6037671905807302656_n-jpeg
    Attached Thumbnails Attached Thumbnails Lunch ... the second course-78416816_2595247437191471_3475755352903909376_n-jpeg   Lunch ... the second course-78472888_2595247403858141_6037671905807302656_n-jpeg  

  6. #3006
    Thailand Expat DrWilly's Avatar
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    Damn! I’ll be trying that soon!

  7. #3007
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    hallelujah's Avatar
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    I've always got time for Korean. Banchan and beer, kimchi jigae, jeyuk bokkeum and bulgogi.


    Lunch ... the second course-20230304-123248-jpg


    Lunch ... the second course-20230304-124414-jpg

    Fancied some pajeon too but saw sense in that we had plenty there already.

  8. #3008
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    Bit of a 'rinse and repeat' from yesterday, albeit made a new batch of burger buns.




  9. #3009
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    Warmed up Pad Thai Giow Grob. Only served in one place in the whole of Thailand...apparently. Wet my beak yesterday but took some home for 2nd's!

    Lunch ... the second course-20230305_123611-jpgLunch ... the second course-20230305_123618-jpg

  10. #3010
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    A cheesy scrambled egg sandwich with mayo, tomato and basil. If there's three things that perfectly complement each other, its egg, tomato and basil.

    Lunch ... the second course-20230308_120336-jpg

  11. #3011
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    We went to the hi-so Italian restaurant at the Negros Museum...

    Fried ravioli with cheese and spinach stuffing..pretty yummy.

    Lunch ... the second course-20230310_124403-jpgLunch ... the second course-20230310_124634-jpg


    The star of the show, the spicy ragu...very good, we'll be back for sure.

    Lunch ... the second course-20230310_125315-jpg

  12. #3012
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    Quote Originally Posted by Topper View Post
    The star of the show, the spicy ragu...very good, we'll be back for sure.
    For seconds... or is that a Mendy sized plate?

  13. #3013
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    ^ That bus ain't gonna drive itself ya know... or is everything closed with the snow?

  14. #3014
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    Quote Originally Posted by Reg Dingle View Post
    For seconds... or is that a Mendy sized plate?
    I did well to finish it and at 300P (~200B or 4.50P Sterling for those who live where curry is their staple or diet or fish and french fries) it was really great taste at great value.

    It's not about the size of the book, but the story the book shares with us.

    At least that's what I tell my wife.

  15. #3015
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    ^ Bargain. Nice one. Surprised you didnt opt for a dessert

    Quote Originally Posted by Mendip View Post
    That bus ain't gonna drive itself ya know... or is everything closed with the snow?
    The bus did sometimes. I used to daydream a lot, a bit like those Thai bus drivers but not fully drifting off, just forgetting which route I was on

    The snow's all gone here now. Still brass monkeys though... We've had 8% of the normal rainfall this year the experts say. I reckon it's waiting for your summer hol

  16. #3016
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    This is what it must be like, pulling Mendy's arsecheeks apart and tongue darting the koonta.

    Look at the steam coming off the fucker

    Entree- Wife's TGC


    Main- Last night's Pepe's leftover chicken and rice


  17. #3017
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    Quote Originally Posted by Reg Dingle View Post
    This is what it must be like, pulling Mendy's arsecheeks apart and tongue darting the koonta.
    Look, as I said before, I am flattered and all that...

    But the amswer is still 'No!'

  18. #3018
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    Its a weird thing to think of whilst you are lifting it to your face to take a bite

  19. #3019
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    Quote Originally Posted by malmomike77 View Post
    Its a weird thing to think of whilst you are lifting it to your face to take a bite
    You mean you didn't think about it too?

  20. #3020
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    ^ See.
    You're the weird one Mike

  21. #3021
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    Quote Originally Posted by Reg Dingle View Post
    ^ See.
    You're the weird one Mike
    i'm not denying having my own quirkiness but never in my life has food triggered me to have thoughts about a sexual act with a bloke you fukin' nutter

    edit

    weren't you the one who stuck his knob in a watermelon

  22. #3022
    Thailand Expat DrWilly's Avatar
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    Quote Originally Posted by malmomike77 View Post
    i'm not denying having my own quirkiness but never in my life has food triggered me to have thoughts about a sexual act with a bloke you fukin' nutter

    edit

    But i once stuck my knob in a watermelon


  23. #3023
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    ^ ooohhh i see what you did there, very clever, now is it a slow day in the Dog House or has your boyfriend been MIA. I'll ask again, do real companies employ you

  24. #3024
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    The banter about pies reminded me I still had a batch of steak and mushroom pies in the freezer that I'd made a few weeks ago. Looking around what I needed to use up in the fridge, spotted some cream, so a potato Dauphinois was required.

    Heated up the milk/cream mix, adding some fresh rosemary stalks, and some chopped garlic and shallot to get some flavour into the sauce.



    As it was just about to boil, turned off the heat, strained the liquid into a jug, and added some nutmeg.



    The sauce poured over the sliced potato, then topped with freshly grated parmesan.



    An hour in the oven, and it's done.






  25. #3025
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    ^
    we have a winner

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