Quote:
Originally Posted by DrWilly
You seem to be lying quite a lot these days.Quote:
Originally Posted by Joe 90
Copying your football club now?
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Quote:
Originally Posted by DrWilly
You seem to be lying quite a lot these days.Quote:
Originally Posted by Joe 90
Copying your football club now?
And the half lemon that I stuck inside.!Quote:
Originally Posted by nidhogg
Hit the local brewpub. One of the best IPAs I have had in some time...
Attachment 111114
Then fish and chips...
Attachment 111115
2 fish!They look like KFC chicken drumsticks. :)
You fat bstard!
Where's the chips and what that stuff in the pots?
BTW what % was the ale?
Well they burned that to oblivion. :sad:
^Tartare Sauce & a rather dry looking salad is my guess.
Still, it's good that after 300 years or so it seems they can finally brew proper beer. :D
It would be needed to get through that meal.
The tartare sauce looks as old as the salad.
How's the guts ache Snubbles?
Not showing off, but this is a fish an' chips we had last week using pla nin caught from the pond!
A couple of the left over fillets went into fish sandwiches for our elephant road trip to Pak Chong. We took the trunk road down from Korat.
https://teakdoor.com/attachment.php?...7&d=1706147737
The hotel cat shared that fish.
https://teakdoor.com/attachment.php?...8&d=1706147753
A trio of peas on one plate... garden peas, mushy peas and a mushy pea fritter. You don't see that very often.
https://teakdoor.com/attachment.php?...9&d=1706147763
Under the fish. Plenty of chips down there.Quote:
Originally Posted by Joe 90
ABV: 6.0%Quote:
Originally Posted by Joe 90
IBU: 31
Not burned at all. Was perfectly done.Quote:
Originally Posted by cyrille
Coleslaw and not dry, plenty of vinaigrette in there.Quote:
Originally Posted by cyrille
Tell me, dumbass, how do you tell from a picture how old tarter sauce is? Pretty laughable with all the revolting shit you post in these food threads, you would take shots at someone else postings.Quote:
Originally Posted by Joe 90
https://teakdoor.com/attachments/the...er-1vempvu-jpg
:smileylaughing:Quote:
Originally Posted by bsnub
Quote:
Originally Posted by Mendip
You need an intervention.
I'd smash that, and for brekkie but the batter does look a bit on the dark side.Quote:
Originally Posted by bsnub
:DQuote:
Originally Posted by bsnub
Putting vinaigrette on something doesn't stop it from being dry.
Mendy's fish looks way better.
Don't fancy two of the pea varieties though.
:DQuote:
Originally Posted by Edmond
Quite.
I always knew you were a mushy pea fritter man!Quote:
Originally Posted by cyrille
Mushy pea fritters eh? Now there's an idea
which will go down like a lead balloon with the kids :)Quote:
Originally Posted by BLD
As will the fritters themselves, no doubt. :)Quote:
Originally Posted by malmomike77
But I will enjoy them. Actually the young bloke eats peas . So he will probably be chuffed if I knock up a few gonna google the recipe or maybe Joe will have some suggestionsQuote:
Originally Posted by malmomike77
Someone call child services!Quote:
Originally Posted by BLD
Quote:
Originally Posted by bsnub
The yellowish tint tells me it's on the turn.
I reckon I'd be correct in my assumption considering that debatable salad and dark batter.
I reckon the gay bar need to change the oil in the deep fat fryer.
Shitty giving cooking advice.
:rofl:
The only way the batter has got that dark is from using very old and dirty oil, been there and done that.:)
Sometimes, old oil imparts great flavors.....Quote:
Originally Posted by Joe 90
Dyer's Burgers, Memphis TN
Fucking hell at least include a trigger warning. Jesus Christ. I hope you sued them.Quote:
Originally Posted by bsnub