Thread: Dinner

Originally Posted by Bogon

^ Be up in about an hour.

Starving, set the plates up buddy.

Only Me, Mrs Bogonelli, 3 Bogonelliettes, their 4 (Italian) mates, the mother-in-law with dad (who are half-Italian) and 2 hitch-hikers from Milan we picked up on the way.

Ha ha. Damn i wish i had of caught up with you and withnallstoke in bangkok things went sideways and you were a bit out of town from memory
Pretty sure it would of got ugly. I suspect we all like a drink?

Originally Posted by Reg Dingle

Tell her to grab some garlic bread whilst she's at it.

Nice

And a 12 pack of award winners

Originally Posted by Edmond

That'll be 14.

I've kicked the MIL out.

15 mins away.

Originally Posted by BLD

Ha ha. Damn i wish i had of caught up with you and withnallstoke in bangkok things went sideways and you were a bit out of town from memory
Pretty sure it would of got ugly. I suspect we all like a drink?

Bloody hell, that's going back some.

Been following your stories through the years with the eye operations, work, moving countries and the missus having a turn for the worse. Always impressed with your positivity and general outlook on life.

Not spoke to Withers in an age. Top bloke.

Friday evening Carbonara.

GRAB driver must have braked a bit hard at one point.

Originally Posted by Bogon

I've kicked the MIL out.

15 mins away.

That must of hurt

Getting the hang of this cooking thingo,tonigh to cater cater to the fussy kids it was linguine noodles, about 20 small chicken meatballs on markdown from the local grocery fried some onion, red capsicum, mushrooms and added a tub of san remo carbonara sauce threw it altogether with the addition of some chilli. They kids like chilli. And plated. No complaints from the shark biscuits, pretty economical meal to.

Originally Posted by armstrong

GRAB driver must have braked a bit hard at one point.

Sums up your life.

Originally Posted by BLD

Getting the hang of this cooking thingo,tonigh to cater cater to the fussy kids it was linguine noodles, about 20 small chicken meatballs on markdown from the local grocery fried some onion, red capsicum, mushrooms and added a tub of san remo carbonara sauce threw it altogether with the addition of some chilli.

Almost 7pm in Perth. Hitting the markdown bins? Oh, my BLD! You are becoming another Chitty. Please do not start buying gristle and trying to call it rib-eye.

Originally Posted by bsnub

Sums up your life.





Almost 7pm in Perth. Hitting the markdown bins? Oh, my BLD! You are becoming another Chitty. Please do not start buying gristle and trying to call it rib-eye.

BLD is chitty's protégé.

Did you miss his post last week where he was thanking chits for all the cooking tips he's given him?

Ain't that right, BLD?

Originally Posted by BLD

Getting the hang of this cooking thingo,tonigh to cater cater to the fussy kids it was linguine noodles, about 20 small chicken meatballs on markdown from the local grocery fried some onion, red capsicum, mushrooms and added a tub of san remo carbonara sauce threw it altogether with the addition of some chilli. They kids like chilli. And plated. No complaints from the shark biscuits, pretty economical meal to.

Good effort, much healthier making your food from scratch rather than tinned/jars etc with their high sodium and preservative contents, so you're nearly there BLD. Good being able to take out those flavours you/family don't like, and pack in the ones that you do.

Originally Posted by hallelujah

Ain't that right, BLD?

Originally Posted by PAG

Good effort, much healthier making your food from scratch rather than tinned/jars etc with their high sodium and preservative contents

A lesson yet to be learned by most of your countrymen, as the food threads on that space will show.

Good on ya for getting stuck in BLD.


But.

Originally Posted by BLD

a tub of san remo carbonara sauce

Just buy some cream, eggs and bacon next time.

It won't be carbonara, but it will be a lot closer to anything that comes out of a tub, jar or can.

And couldn't be easier to make.

Mendo even does it, when he isn't rogering blokes on boats.

Originally Posted by Edmond

Just buy some cream, eggs and bacon next time.

It won't be carbonara, but it will be a lot closer to anything that comes out of a tub, jar or

Or ditch the cream, search for carbonara on here, look at mine and you'll have a proper one *.

* Alternatively, just watch my mate Antonio Carluccio.

Originally Posted by Edmond

Good on ya for getting stuck in BLD.


But.



Just buy some cream, eggs and bacon next time.

It won't be carbonara, but it will be a lot closer to anything that comes out of a tub, jar or can.

And couldn't be easier to make.

Mendo even does it, when he isn't rogering blokes on boats.

Bendy Mendy, say it ain't so???

Originally Posted by PAG

Good effort, much healthier making your food from scratch rather than tinned/jars etc with their high sodium and preservative contents, so you're nearly there BLD. Good being able to take out those flavours you/family don't like, and pack in the ones that you do.

I agree, nice fooking job BLD!

Originally Posted by hallelujah

BLD is chitty's protégé.

Did you miss his post last week where he was thanking chits for all the cooking tips he's given him?

Ain't that right, BLD?

Hes a constant source of inspiration

Originally Posted by BLD

Hes a constant source of inspiration

This is where its at BLD if you possess the stealthness of a Ninja and the nimble fingers of the Artful Dodger combined with the speedo Usain Bolt.

You you can scoop a haul to make one's fellow bargain hunters glare with jealousy.



Been a while since I touched lucky with a haul of this magnitude.

^ I rather like the Japanese curry.

Originally Posted by Topper

the Japanese curry.

I believe that Looper is the forum authority on such things, but for a quick bit of food on the go, a pan-fried pork loin steak with one of those sachets with potatoes and carrots poured on top provides a sufficient hit of MSG.

This afternoons dinner shall be...






8 hour Mick boeuf et la Tom sous vide

And I'll be saving the rest of this vinegar for future cooking.

One lesson learned...
Never take flavour recommendations from a man who enjoys the taste of gentleman's relish.

Originally Posted by Reg Dingle

Mick boeuf

The label says Iceland, not Ireland, or am I missing something?