^ Christ mate ! your beginning to look like me !! you was never like that last time I saw you ,, infact I thought you had quite a svelte young chassis :mid:
Carefull mate trust me it will soon go South :england:
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^ Christ mate ! your beginning to look like me !! you was never like that last time I saw you ,, infact I thought you had quite a svelte young chassis :mid:
Carefull mate trust me it will soon go South :england:
Quote:
Originally Posted by Dillinger
5555 ! :smileylaughing:
Love it ,, a man with his priorites in the correct order !
Did u notice the empty pack of that plasticky cheese under the cans. Its quite moreish that stuff :-)
Yeah even through the cataracts mate I can see it ,, I can also ( ahem ! cough's uncomfortably ) both your phones :)
Natalie. That's the special sauce recipe...I suppose you could use it as a marinade if you like.
Dillinger. Those 'chips.'
I've had a closer look and they resemble, deep fried sticklebacks!
That'd be right mate ,, usually something a bit fishy going on around him :)Quote:
Originally Posted by charleyboy
I'm gonna try and bang out some nice yorkies for you today Charley to go with the roast chicken , watch this space :)
Well im gonna be cooking today
Not bad for less than 40 baht the pair eh ?
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Did a basic pot roast last night. First some pork butt already cut up into steak size portions.
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Spuds for mash with a few cloves of garlic thrown in.
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Layer the meat in a baking pan, cover with sliced onions and garlic.
Cover with stock.
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Done, make the gravy from the left over stock
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Plated and served with some nice broccoli.
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Good looking meal AO. Great effort.
Dinner with friends
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^ Looks good mate ,, bit of the old garlic bread to ,, get in !
Nice garlic bread!
Now that's a nice big plate of pasta. :)
Did up a Spag Bol myself this evening to do for the next few days. Had a very late lunch and didn't feel like pasta so did some easy homemade potato chips.
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Bol on top and you're good to go. :)
That looks bloody tasty!
Bloody hell, so did I. Have we all started cooking the same shit at the same time because of this thread?Quote:
Originally Posted by Chairman Mao
I've got enough bolognaise for lunch tomorrow. How did you do the potato chips?Quote:
Originally Posted by Chairman Mao
Quality viewing, gents...
:rofl:Quote:
Originally Posted by The Fresh Prince
I think so mate.
There was at least five of us who had honey n soy sauce ribs last night. :)
2 spuds. Chop finely (about 1mm). Sprinkle with salt n pepper (if desired). Fry for about a minute in a pan of oil.Quote:
I've got enough bolognaise for lunch tomorrow. How did you do the potato chips?Quote:
Originally Posted by Chairman Mao
Supposed to use peanut oil, but I only had olive or sunflower on hand. Not going to cook 2 spuds in 250b worth of olive oil, so the sunflower stuff got the nod. :)
Great stuff, funny that we tend to cook the same things, at the same time :)
Kebabs again tomo, followed by some more pulled pork Wens/Thurs.
I'm also going to put together a thread on my version of Peking/Aromatic duck. From scratch (no pre-bought spice mix) including making the Mandarin pancakes etc. Hopefully next week as it takes me a couple of days to make.
Cheers
Are Mandarin pancakes the same as hoisin pancakes ?
Yum yum
I'm looking forward to that thread.Quote:
Originally Posted by Satonic
Yes mate, I will be using Hoi Sin sauce :)Quote:
Originally Posted by Dillinger
I'm looking forward to making it :)Quote:
Originally Posted by natalie8
I usually find these days the pulled pork works best on a Sunday morn :) mabe age related :mid:Quote:
Originally Posted by Satonic
Ok back on track with a nice roast chicken dinner ,, the spuds were the highpoint ,, and before the Welsh Wizzard sticks his oar in ,,,,,,, Aunt Jessie wasn't involved
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