Tonight i shall mostly be drinkink JD, honey:)Quote:
Originally Posted by beerlaodrinker
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
Printable View
Tonight i shall mostly be drinkink JD, honey:)Quote:
Originally Posted by beerlaodrinker
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
You?Quote:
Originally Posted by Dillinger
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
Saw that fake cask in Makro yesterday. :)
^ One of the Bits of Fluff highly recommends that JD Honey. I'm into Bourbon, but think that stuff would just about be good for basting me ribs before burning them. Tasty stuff?
Its different.... and not half as foul as that Peter Vella cask of cooking wine
Tonight I made toad in the hole and garlic mash with onion gravy, I could have posted a pic on TD but life's too short :)
Nice...Quote:
Originally Posted by klong toey
Khao Niao - can't do any better than that.
:)
What's the third dish (that is almost finished)? Kor moo yaang?
Yes it was Kor moo yaang.Quote:
Originally Posted by Neverna
Klong's won the lottery!
I like the new crockery.
Yes - great how he has also turned his house into a restaurant a well. :)Quote:
Originally Posted by charleyboy
He's been out in the sun for awhile,nice tan mate.
That soup was spicey Gert wouldn't eat it.
https://teakdoor.com/images/imported/2016/05/725.jpg
Quote:
Originally Posted by klong toey
Ah....who eats sticky rice with a fork?
Almost culturally improper.
;)
Not me i use fingers.
We were using fork and spoons to place food from the dishes onto our plates.
How was it and I'm assuming that's a wok rather than a paella pan....Quote:
Originally Posted by Humbert
No, it's a paella pan. It was fantastic. I'm in Seattle for a while so were not lacking equipment or ingredients.Quote:
Originally Posted by CSFFan
It looks great!Quote:
Originally Posted by Humbert
Will do up a batch of Green chicken curry tomorrow.
Will make the paste in the morning from scratch - none of this Lobo shite. :)
Slow cook some chicken breasts overnight in coconut milk.
Pull apart with forks the next morning. Fry up the paste, add the chicken, and coconut milk. Divide up into boxes and stick in the deep freeze for emergencies (laziness). :)
Might do the same for Moo Penang the following day while I'm at it.
Wow! Luigi, that sounds fantastic, my wife makes me green,red,yellow,massaman curries all the time but she uses the pre made pastes that are pretty good and fresh chicken breasts. We freeze them for my lunches at work, eating a red curry while I write this at lunchtime at work in Oz.
Quote:
Originally Posted by Kurgen
You could extend your mortality a bit by avoiding eating crap like that :)
.....or, English related cuisines in general.Quote:
Originally Posted by Conche
Nothing special.
^ fuck off the pair of you nancies
My gran lived to 93. She was bored shitless for the last 10 years of that.
Maybe you should have gone the care home route, instead of taking her in:)Quote:
Originally Posted by pseudolus
Mine passed recently, aged 95. She kept calling me my brothers name for the last decade and would leave me a present when she visited. Funny how when you lie on the sofa when she leaves,you feel the warm befor the wet
Last night lasagna. Building it.
https://teakdoor.com/images/imported/2014/06/1935.jpg
Layer of noodles, bechamel, meat sauce, and mozzarella.
https://teakdoor.com/images/imported/2015/10/1542.jpg
Getting taller now 3 layers is all I could do.
https://teakdoor.com/images/imported/2015/10/1543.jpg
In the oven and about 30 minutes setting time before cutting.
https://teakdoor.com/images/imported/2014/01/5015.jpg