Dave, you should have put a dollop of 'Lurpak' on that bird!
Had a bit of curry, delicious.
https://teakdoor.com/Gallery/albums/u...urry_curry.jpg
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Dave, you should have put a dollop of 'Lurpak' on that bird!
Had a bit of curry, delicious.
https://teakdoor.com/Gallery/albums/u...urry_curry.jpg
Looks good mate
dollop of Lurpak what just in case he was a skinny duck :)Quote:
Originally Posted by charleyboy
Any poppadoms and Nan with that murry ?
Duck with sprouts.....seriously?
There's a standard vegetable accompany with duck?Quote:
Originally Posted by Kurgen
Burger King three days on the bounce. I am officially a cat funt. But a happy one.
KFC on the lam would have worked.Quote:
Originally Posted by somtamslap
...cilly sunt.
Had my fill of that filth in Siam. Wouldn't have been so bad if you got more than four flench fly with the Zinger burger meal.Quote:
Originally Posted by thaimeme
Sprouts only go well with other historical famine induced "foods" that have survived as cultural cliches such as snails, brains, kidney, liver, tripe etc.Quote:
Originally Posted by thaimemeThere's a standard vegetable accompany with duck?Quote:
Originally Posted by Kurgen
They, along with asparagus and turnips are the starving peasant "offal" of the vegetable kingdom (or queendom, if you prefer, far be it from me to force a gender identity on plants).
How lovely...Quote:
Originally Posted by Necron99Sprouts only go well with other historical famine induced "foods" that have survived as cultural cliches such as snails, brains, kidney, liver, tripe etc.Quote:
Originally Posted by thaimemeThere's a standard vegetable accompany with duck?Quote:
Originally Posted by Kurgen
They, along with asparagus and turnips are the starving peasant "offal" of the vegetable kingdom (or queendom, if you prefer, far be it from me to force a gender identity on plants).
Explain that to Gravey.
Gammon egg chips and peas + carrots tonight .
Its not a good shot of the gammon as they are huge and come cut into 4 pieces , there is a reason for this ,, my mate on a fridge lorry gets me a pack of 3 of these huge boys for £1 !!
I,ll assemble tomorrows one a bit better .
Nice cheap tasty meal for about a quid
https://teakdoor.com/Gallery/albums/u..._and_chips.jpg
Don't forget to plonk a pineapple ring on tomorrow, yum:)Quote:
Originally Posted by nigelandjan
Is that ketchup on the left ?
Thats not just any ketchup mate , its M+S ,, and its the best I have ever tasted
[COLOR="Lime"]SPROUTS they go with a roast where I come from!
Also good with stew,sausage and mash :)
We had Gammon tonight ain't loading up the pics yetQuote:
Originally Posted by nigelandjan
Up to the individual what they serve with what,ours looked a bit like what you had excluding everything but the meat, I never have carrots with it or egg.
I always go for the unsmoked gammon,what do you prefer ?
Time for change Slap, Wimpy.Quote:
Originally Posted by somtamslap
Get yourself in subway footlong toasted with cheese filled with hot meat balls,or take a salad :rolleyes:
Could of done with zooming out a bit cut the edges of the plate!Quote:
Originally Posted by kingwilly
What sauce did the waiter bring with that ?
Sorry but I'm struggling to work out what meat you have, steak :confused:
A proper steak needs no sauce. A touch of salt and pepper, a sprinkle of olive oil thats it.Quote:
Originally Posted by Gravesend Dave
Sauce is for well done shoe leather.
And the cooking temp for this proper steak?Quote:
Originally Posted by bsnub
I cook my steak on a charcoal grill. The hotter the better. A nice thick rib eye should take 5-7 minutes per side for a nice medium rare.Quote:
Originally Posted by thaimemeAnd the cooking temp for this proper steak?Quote:
Originally Posted by bsnub
Yes I agree but am curious of the sauce/dip in the top right of Willys pic.Quote:
Originally Posted by bsnub
Don't eat it that often but when I do a spoon of colemans mustard on the side for me.
Twas a creamy mushroom sauce. Temperature medium rare. Not too bad. There's 400 grams of bloody goodness there.
but guess which wanker redded me claiming I stole the pic from the internet. :rolleyes:
AAhh! I missed that.Quote:
Originally Posted by Gravesend Dave
I would by choice go for unsmoked , however at the price these babies come up at as they are smoked I aint gonna complain , only thing is it seems to make them salty and as I do not put salt on anything I suppose its worse than for someone who uses saltQuote:
Originally Posted by Gravesend Dave
I have so many of these in the freezer I might just try a couple in my slow cooker overnight then knock up a bit of cheese and cauliflower sauce with some shallots chopped up and see if the slow cooker draws the salty taste out of em