4.99 manager special:)
https://i.imgur.com/hUrs1Oc.jpg
And 2.76 for my favourite pint in there, the Yankee ipa, Shipyard
Printable View
4.99 manager special:)
https://i.imgur.com/hUrs1Oc.jpg
And 2.76 for my favourite pint in there, the Yankee ipa, Shipyard
Is that the Naga chilli curry?
I've just got back from the biggest Spoonnnsss!!
With a couple more glasses for the collection :)
Yahhh
^^^nice curry colouration
I have not bought tomatoes in years but I heard this week that there was some kind of shortage so I thought I had better head out and buy some. That is the COVID hording instinct kicking in.
Having secured myself a bag of scarce tomatoes I then had to figure out what I would do with them so I hit on the idea of making a tomato sandwich
Turkish Pide (pee-day) bread...
Attachment 98801
Mayonnaise...
Attachment 98802
I had forgotten how yumptious these things are
I am putting tomatoes on my weekly shopping list
^One of my staple sandwiches, a simple tomato sandwich
It was a favourite sanga to take to school for lunch and still is today, with cream cheese too sometimes but always with lots of salt and pepper. Bloody beautiful.Quote:
Originally Posted by Topper
BLT to level it up! :)Quote:
Originally Posted by Topper
With cheese.Quote:
Originally Posted by bsnub
Had my local pizza guy knock me up a Pad Kapizza last night.
It was delicious.
https://teakdoor.com/attachment.php?...id=98873&stc=1
Even better!Quote:
Originally Posted by dirk diggler
Now I am hungry!Quote:
Originally Posted by dirk diggler
Quote:
Originally Posted by Headworx
love a tomato & cheese sanga, but not at school. The bread went soggy and tomatoes didn’t fair well either. :puke:
I want to do the same, but the wife would have to make the pad krapow...Quote:
Originally Posted by dirk diggler
I can confirm that pizza guy's wife did indeed make the krapow
The only sandwich my brother would eatQuote:
Originally Posted by Topper
Knocked up a good stew tonight.
2 ribeyes, tatties, carrots, onion, celery. Gravy, salt, pepper, garlic.
Completely forgot to dissolve a slice of black pudding in there as was recommended earlier in the week.
Unfortunate noted absence of shrooms.
https://teakdoor.com/attachment.php?...id=98929&stc=1
https://teakdoor.com/attachment.php?...id=98930&stc=1
https://teakdoor.com/attachment.php?...id=98931&stc=1
https://teakdoor.com/attachment.php?...id=98932&stc=1
https://teakdoor.com/attachment.php?...id=98933&stc=1
Seconds:
https://teakdoor.com/attachment.php?...id=98934&stc=1
Washed down with a bottle of Prosecco.
https://teakdoor.com/attachment.php?...id=98936&stc=1
Can barely move.
Seems like a waste of good ribeye you posh bastard :)
edit
points deducted for lack of dumplings
Nothing wasted from that cook Mike, except my ability to stay upright.
The kids added macaroni to theirs.
The best part of using ribeye is they meat is tender from the off.
So it's ready as soon as the carrots get soft.
Looks delicious Dirk.
Have you had professional training or are you just a natural?
Thanks LT. Nothing professional about a stew.
I don't consider myself to be a good cook to be honest but I do like to get my chef on from time to time.
I'll not be going after any of PAG's Michelin Stars any time soon!
Having quality ingredients always helps.
I made pork crackling for dinner, with some mash, roasted pork belly and apple sauce as sides.
Attachment 98938
^ Lovely mate.
project update, got off to a slow start as I kept it somewhere too cold, moved it to the airing cupboard and its offffff :) bubbling like a goodunQuote:
Originally Posted by malmomike77
Attachment 98953
Attachment 98954
colour has darkened a bit, i reckon another 5-7 days max.
Just the way I like mine!