:puke:Quote:
Originally Posted by armstrong
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:puke:Quote:
Originally Posted by armstrong
https://i.imgur.com/lGGXXEL.jpg
Needs proper beans. (Ayam, baked)
That's a Muy bonito from me.
No, mas...perfecto!Quote:
Originally Posted by Edmond
A spot of traditional British fish and chips after the FA Cup final today..
Attachment 86697
Those are proper beans.Quote:
Originally Posted by Edmond
^ A bit more char than I prefer on the sausages, but nice!
A frozen tikka masala and white bread.
https://teakdoor.com/attachment.php?...9&d=1652624825
^ Did it live up to your lofty standards? :)
Went out to a mountain top Taverna
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with a view of the Saronic and most of Attica
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Had Lamb chops on the BBQ
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BBQ chicken to melt in your mouth
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and liver cooked on coals
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washed down with a cold Alpha beer
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Fried potatoes and zucchini
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Salad and of course Tzatziki that i dont have a picture of.
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All coded by Vangelis
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and serenaded with Greek music.
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and in the process made a friend.:)
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Every bit of that food looks good to me.
How much did you have to pay to get rid of the accordion player?
Ruddy hell, that's a very, very nice from me BB.
I could scoff that platter of lamb chops in one sitting.
:smileylaughing:Quote:
Originally Posted by Mendip
Funny you would say that, I think they make more money from people that pay them to go away, than from their musicQuote:
Originally Posted by Mendip
It cost me one euro and it was money well spend :smileylaughing::smileylaughing:
If they were smart they should had stayed a bit longer, I was willing to go as high as €5
A bed of fluffy mash, a token gesture of Broccoli and a chunk of well done beef steak swimming in an ocean of peppeppercorn gravy, 8/10
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i take noise cancelling headphones with me in the car, i'd have whipped them out and just sat there with them on.Quote:
Originally Posted by Buckaroo Banzai
Snubs is going to go bright red and develop heartburn when he sees thatQuote:
Originally Posted by Joe 90
That peppercorn gravy was da bomb!
I ask again, do you use butter when you're mashing and milk when you're whipping? I don't think you've got a grip on what fluffy mash actually is, but it's the exact opposite of what's in your pic. Not trying to be a cvnt, but with some butter/milk/cream/elbow grease everyone can easily avoid dry lumpy mash and make fluffy mash that looks like this:Quote:
Originally Posted by Joe 90
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^
What I do, is drain the water from the saucepan, then cover the pan with a tea towel and leave for a few minutes. The towel absorbs steam coming off the potatoes, and helps to get them as dry as possible before mashing. I roughly mash the potatoes before adding a raw egg. This helps make the mash smooth and rich tasting, along with some butter if needed. Also best not to use an electric hand blender as this turns it into a puree rather than mash.
^I've tried the egg trick before (actually it was just the yoke I think?) and the results weren't as good as the butter/milk method Mum taught me as a kid standing on a stool beside her in the kitchen. Fluffy creamy mash is about the easiest thing there is to get right, I cringe seeing lumpy dry mash knowing it could have been save with a splash of milk, a fork, and some elbow grease.
Nah, I would take a hard pass on Chittys slop to avoid the heartburn. :)Quote:
Originally Posted by malmomike77
A Summer salad and slaw with homemade chips and a damn fine well done steak, very nice..
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Nothing beats a home cooked meal on a Friday night.
https://teakdoor.com/attachment.php?...4&d=1653049998