I did think that upon close inspection it looked like :icon_poo:.
Very fatty.Quote:
Originally Posted by Joe 90
And that fork hasn't seen hot water for a while.
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I did think that upon close inspection it looked like :icon_poo:.
Very fatty.Quote:
Originally Posted by Joe 90
And that fork hasn't seen hot water for a while.
jeeze tough crowd, that is one of your better attempts Chits.
Yeah, I thought it looked nice!
It has motivated me to later put up a picture of last night's chorizzo sausages and mash.
Don't you think the quality of that steak looks very poor for £13?
I'm even prepared to gloss over the fact that it is black in parts.
ask Korat Chef if they'll do merguez sausages, much better than chorizo
Quote:
Originally Posted by NamPikToot
I would expect a comment like that from Mendy since he is basically on chitty's level in the slop category. I guess I have to include Tooty in the same club.Quote:
Originally Posted by Mendip
:rofl:
Nonsense.Quote:
Originally Posted by NamPikToot
Chorizo is the best sausage in the world.
Apart from an English breakfast sausage, of course.
Just wait until I'm next on a laptop and upload my wife's attempt at pad Thai...Oh my lord....Quote:
Originally Posted by bsnub
:smileylaughing:
I didn't say it was good, in fact I don't like cooking steak on BBQs it's difficult to gauge the heat and I always singe off the hair on my hand pressing the steak to check it.Quote:
Originally Posted by bsnub
Your punctuation there, is. atrocious, nammers,
Quote:
Originally Posted by NamPikToot
You do realise that you can press the steak with the tongs?
They weren't invented when I started cooking on open fires
Indeed but I am typing on my, phone, driving around the site so its' not eadyQuote:
Originally Posted by hallelujah
Where's your steak bubble boy?Quote:
Originally Posted by cyrille
To be honest I didn't look all that closely... I was just trying to give Joe some encouragement.Quote:
Originally Posted by cyrille
Noted and will do. I know that they do spicy Italian sausages if they are the same thing?Quote:
Originally Posted by NamPikToot
Noted, I will buy chorizo again.Quote:
Originally Posted by hallelujah
Anyway, as promised, last nights (Korat Chef) chorizo sausage and mash.
https://teakdoor.com/attachment.php?...3&d=1782114617
I don't normally make so much effort in the kitchen when the daughter's away but last night I pushed the boat out a bit and fried up the sausages with chopped red onion and yellow bell pepper.
https://teakdoor.com/attachment.php?...4&d=1782114628
No shit, Sherlock.Quote:
Originally Posted by Mendip
:)
Chorizo is a poncy type of shite
Merguez are lamb or can be goat.
I'm not sure how those are chorizo, they don't appear to have much paprika in.
All sorts of stuff is called 'chorizo' these days, and if sausage, peas, mash & gravy is 'making an effort' then... :D
:zing:Quote:
Originally Posted by Bonecollector
:rolleyes:
I went and checked... it definitely says 'chorizo' on the label.Quote:
Originally Posted by NamPikToot
Maybe they're a low paprika variety?
https://teakdoor.com/attachment.php?...5&d=1782121048
It wasn't 'gravy', it was fried red onion and yellow bell pepper, almost like a Mediterranean stir fry.Quote:
Originally Posted by cyrille
And anyway, you should see what I eat some nights...
Oh, me too.
Salad & Quiches from Nana Bakery tonight.
Nothing to do with the Plaza, I don't think.
Taking pics would take longer than the prep time.
Quote:
Originally Posted by cyrille
a lefties banquet no less.
With lashings of Red wine.
Is it the usual tripe for you?