Thread: Lunch ... the second course

Originally Posted by armstrong

I didn't really enjoy it to be honest.

Of course, you didn't it is real food and not McDonald's or some processed frozen crap that you eat.

Lunch just improved for the next couple of weeks.

Originally Posted by bsnub

Of course, you didn't it is real food and not McDonald's.

Always wondered where they originate from.

Apparently they sell thousands of those crappy hash browns every day.

Popped into the butcher a few days back and asked for some ribs. Sorry i haven't got any, the cocked my order up and gave me these baby back ribs, no meat on them he says. I said can i have look. shows me them and they are each about 700g and are indeed of baby oinkers. I ordered something else and just before leaving i asked him how much he wanted for me to take them off his hands and £1 each was the reply so i got 4.

Yesterday, into the pressure cooker with water, soup mix, a large onion, carrot, garlic, herbs and spices and mrs Toots roasted chili paste togther with 2 racks of ribs. Cook for 25 minutes. The ribs make the stock. Then take 1 1/2 racks for ribs and 1/2 a rack into the soup finishing on the stove top with noodles added. Less than £3 and enough for 3 people and left overs. Fuk McDs.

break the ribs up and soup done

Left overs

Originally Posted by malmomike77

Popped into the butcher a few days back and asked for some ribs. Sorry i haven't got any, the cocked my order up and gave me these baby back ribs, no meat on them he says. I said can i have look. shows me them and they are each about 700g and are indeed of baby oinkers

Looks rich and tasty. But after reading all about how bad American cuisine is I thought I should point out we do know barbecue, and baby back ribs. Baby back has nothing to do with baby or small pigs, have a look.

"The three main types of pork ribs are spare ribs, baby back ribs, and St.Louis Ribs. There are a few key differences to keep in mind: spare ribs have larger, meatier (with more bone and fat) spares, baby back ribs come from the rear loin region, and St. Louis ribs are trimmed spare ribs."

Originally Posted by hallelujah

I'd say that only Korean runs American close in the BBQ steaks (pun intended).

I enjoy both, but they are different. I love me banchan and an AYCE KBBQ, but on the flip side I love American slow and low BBQ like you posted above.

Best behaviour this weekend as it's my missus's big birthday, so we've been out for a walk and a nice bit of scran (I didn't manage the fishing).

She's had 3 beers and is now in bed.

Ribs braised in beer.

Shaslick style sausages.

Both with pickled cabbage and potato pancakes.

Very nice.

Beer: fantastic

A local cider from the same brewery too.

I ended up with a few Belgian style Kriek too.

Now pleasantly toasted...

^Fark... I've never felt so much whilst heartburn looking at pics on this thread

Originally Posted by Reg Dingle

^Fark... I've never felt so much whilst heartburn looking at pics on this thread

I took a 40mg Lansoprazole before I left the house this morning.



I left those Rennies behind that Joe was suggesting a long time ago....only the hard stuff for me.

Sorry, it could have been my supper












Living the cream

I'm taking a Rennie now after looking at this page.

Originally Posted by hallelujah

took a 40mg Lansoprazole before I left the house this morning.

How much water do you drink a day?

I've suffered from heartburn for 25 years, but I find drinking 2 litres of mineral water a day helps immensely.

Originally Posted by Joe 90

Shaslick style sausages

enough to get me onto meat

Originally Posted by david44

enough to get me onto meat

You a vegetarian then David?

Chicken with pepers, black beans, onion, garlic and ginger...with nooden

Eng v Pak in Pindi so its Tarka Dahl for lunch

Yellow Pas with turmeric, salt, garlic and curry leaves - bubble away

prep for the Tarka; mustard seed, yellow and black will get popped before adding a red onion, roated red chili paste (Mrs toot), garlic and cumin.

i'll tarka me dahl a bit later

I sure hope this crowd has had their blood pressure checked recently.

Originally Posted by bsnub

I sure hope this crowd has had their blood pressure checked recently.

why? low cholesterol, low fat no ultra processed rubbish in the chicken noodles or dahl

His post on the 'best bar awards' thread may help to clarify.

spicy

Originally Posted by Joe 90

How much water do you drink a day?

I've suffered from heartburn for 25 years, but I find drinking 2 litres of mineral water a day helps immensely.

Do you class beer as mineral water given it has water in it?