Quote:
Originally Posted by Stumpy
I do miss the moo ping, the roadside chicken was alright too
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Quote:
Originally Posted by Stumpy
I do miss the moo ping, the roadside chicken was alright too
Yep. still enjoy those. Had some Gai Yang yesterday. Love the big Bamboo holders. :)Quote:
Originally Posted by Reg Dingle
Maybe you should travel more Alabama. You turned into a big fat lard arse driving the bus. Both you and Chitty have not left the UK in years.Quote:
Originally Posted by Reg Dingle
:)
:chitown:
That's rich coming from someone who's only motivation to travel is leaving his basement in search of raw meat at the local gay bar:smileylaughing:Quote:
Originally Posted by bsnub
Greed and not giving a shit about the consumersQuote:
Originally Posted by Reg Dingle
Here it's usually when it gets hot.Quote:
Originally Posted by Stumpy
Algae will produce this neuro toxin, which will be accumulated in Mussels.
You can only wait and see if you'll die.
Meet the wife's favorite:
Tatar.
Attachment 94535
I do not eat raw meat.
( not even if attached to Putin :) )
This Indo mix-mash whipped up by Senorita Surabaya tonight was yummier than it looks. Super spicy with rice and noodles. It has beef and chicken which was unusual and also Tofu which I declined after a nibble.
Attachment 94536
The garage boudoir is looking much tidier.
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How many dead bodies have you got hidden in there? :)
^ I was thinking the exact same thing:)
And guesstimated 18...in maple syrup jars
Yep and that's why so many get violently ill here from eating mussels, clams etc. I guess imported can be OK BUT let's be honest here, Thai people do not throw out inventory and no one has any idea how long that box of shellfish was sitting on the dock before going to the fridge and how long it has been in the crushed ice display at Makro or how many old ones they salted into to new ones to save the cost.. It only takes 1. I always error on the side of caution and just pass.Quote:
Originally Posted by helge
^^^ Nothing like getting her in the mood with a 2ltr bottle of Passiona.:)
Lamb rissoles.
The wife made up some mashed potato and finely chopped up the left over lamb but I did everything else. This was a staple for Monday or Tuesday dinner when I was a kid to use up the leftover meat from the Sunday roast.
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The daughter's well posh these days and likes her beans separate.
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Money...
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I thought you were beanless at the moment.Quote:
Originally Posted by Mendip
I picked up two tins of these SPC beans at Terminal 21 last week. My first time but they were OK.
Other than that I'm down to my last tin of Fiamma beans so am well in to my emergency back-up supply. Things are getting desperate.
Is that all?
Can one have bean withdrawals? Is it an addiction? :)Quote:
Originally Posted by Mendip
Can you read? It clearly says 1.25 LitresQuote:
Originally Posted by Bogon
Skimming through the pics on the last 5 pages, you lot have been eating very well indeedio. There might even be a pre-festive fat camp thread on the go by now if I chance a look.
A bit of what I’ve been eating lately:
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So I pulled out a 1.5" thick, 200 day aged, grain fed, Angus Australian Ribeye for Q tonight.
https://i.imgur.com/2sCi0r8.jpg
First was a hand rub with Course pepper, salt, onion powder, garlic powder. Then into the fridge.
About an hour before Q'ing I pulled the steak out and let it come to air. This is important and it helps lock in the flavor plus brings it to a nice ambient temp for Q'ing
https://i.imgur.com/8tOGkfT.jpg
https://i.imgur.com/11nBCKq.jpg
Got the grill to about 375 F and dropped it on. I usually Q 3 minutes per side for 4 turns. Taters in foil and an old fashion in hand
https://i.imgur.com/aeQhYGP.jpg
When done, I remove and let it rest for about 5 minutes or so. The Au Jus is what you will see from a medium rare steak.
https://i.imgur.com/X9Pxcdj.jpg
As served. Corn is from our garden. I took 2 ears, trimmed off kernels, boiled a bit, added butter and pepper.
1 minute per 100 grams as a rough guide.
.Resting Meat: How Long to Let Steak Rest - The Bearded Butchers
Surprised the could taste the meat with all that seasoning :)Quote:
Originally Posted by Stumpy
Quote:
Originally Posted by Stumpy
Judging by the size of it on the plate he got that just about right. :)Quote:
Originally Posted by DrWilly
Top work Jay-The-Gay. :tumbs:
Shhhh.Quote:
Originally Posted by Joe 90
Non-tards are speaking. :)
Different tastes and all thatQuote:
Originally Posted by Joe 90
But he does go all out :)
Quote:
Originally Posted by Joe 90
He just have you a step by step guide to cook the perfect streak. It's chitty proof. Yet that was your take? To argue the toss about the amount (correct) of seasoning?
All very nice Dirk.Quote:
Originally Posted by dirk diggler
It's like a game of spot the odd one out with all those dinners!
Sausage rolls is the non native dish:)