Thread: Lunch ... the second course

Originally Posted by hallelujah

You seen the news about Onana off to Turkey?

there some irony to that sentence

Originally Posted by hallelujah

Anyway, welcome back.

You seen the news about Onana off to Turkey?

Even I gave up on him and agreed with you in the end (my missus also said the same from the start).



Off to the beach in a minute and will get a spot of lunch.

Might even stick a pic up on here.

The last couple of seasons has seen me wondering at the sheer stupidity of United's management decisions. Letting DdG go for that clown Onana beggars belief. What they paid for Onana would have paid DeGea's and Henderson's wages for the next 2 years, giving them plenty of time to source a really good replacement. Let's not even go to the lack of belief that saw the departures of Elanga and particularly McTominay, both of whom have thrived since leaving United. McTominay voted most valuable player in Serie A, and a Balloon d'Or contender ffs!

Have to say, Amorim isn't exactly inspiring me either.

Originally Posted by malmomike77

there some irony to that sentence

Maybe I should have just left it at Onana - turkey

Originally Posted by cyrille

You realise you are posting about, at most, three people, right?

I've just logged in so 4 now

Do you count yerself as a Brit now?

Originally Posted by bsnub

You would know since you have been there and all.

I do know.

You're talking utter bollocks again.

England has among the most wide-ranging choices of cuisine in the world.

Now, make another absurd speech about hash browns again.

Originally Posted by BLD

I've just logged in so 4 now

Certainly not

Originally Posted by cyrille

I do know.

You're talking utter bollocks again.

England has among the most wide-ranging choices of cuisine in the world.

Jellied eels lol.

A firm favourite of mine, sweet and sour pork. I used tenderloin for this, cutting into pieces then marinating in the fridge overnight. After coating in flour then corn starch, double fried in oil. First fry at a high temperature, second fry at a very high temperature to get that crispness needed. Removed from the wok, and fat drained off.



Next up is the vegetables. A mix of chopped red and green peppers, yellow and red onions. Stir fried for a minute or so, then chopped fresh pineapple added.






Once the vegetables had started soften, again removed from the wok, and the sauce takes over. Brought to a simmer to thicken before the pork and vegetables are reintroducted to the wok.






Very rich and flavoursome, so only plain jasmine rice needed on the side.

Looks delicious.

It's green because of chillis, coriander and kaffir leaves.

Veg like that is bs.

And...eggplant?

It's fkin purple ya eejit.

My wife got a bit creative for lunch yesterday!

Originally Posted by cyrille

It's green because of chillis, coriander and kaffir leaves.

Veg like that is bs.

And...eggplant?

It's fkin purple ya eejit.

Actually, Joe is correct, Thai eggplant most commonly used in Thai Green Curry. Thai eggplant - Wikipedia

Oh, you mean 'makur'?

OK - I don't even think of that as eggplant.

Originally Posted by cyrille

Oh, you mean 'makur'?

OK - I don't even think of that as eggplant.

Funnily enough it’s named Thai eggplant regardless of what you think

Originally Posted by cyrille

Oh, you mean 'makur'?

OK - I don't even think of that as eggplant.

Yes. Makhuea it's a Thai eggplant �� you burk

Letting his inner Jeff out

Ciz taking cockwombling to a next level

Another quick and easy Chinese style chicken and cashew today.

Brilliant PAG, as usual.

Is Cyrille still on a mission against green beans?

^ are they not green pepper?

Bloody foreign muck

Originally Posted by Reg Dingle

^ are they not green pepper?

Bloody foreign muck

Yup, green and red peppers, along with red onion and garlic. Sauce is corn starch mixed into some light soy sauce, then Mirin and Oyster sauce added, with some white pepper.