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An old tooth brush or two or three and scouring powder, or even granulated toothpaste brings old grouting up shiny. Add a bit of bleach to the mixture, or vinegar and your grouting will be good as new. And hygenic. I do mine monthly. A good scrub never hurts!! Even after a month, the crap that comes out is horrible.
But the pleasure to have a clean kitchen surface and tiles around the cooking area, after grafting for a while, is just lovely.
And a great way to use up old toothbrushes. Which i hope you change regularly. Or if you have an electric one lying about, use that. Like a little drill, to get into the corners.
Loving the food, by the way!! Oysters... mmm.
Beef and Tomato Pot noodle - Old school:)
Tonight.
Pats fried up some peppers, garlic, leeks, and chicken. And threw in one of those Blue Dragon stir fry sauces. The Lemon one. With rice and a little can of sweetcorn.
Enough left for tomorrow.
I do eat!!
Take 3 pork sausages roasted in the oven
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add the mash
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fill in the gaps with beans and a decent dollop of whole grain mustard.
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Dinner... Done
That looks right up my alley , I'm salavating looking at the pic , can't do baked beans anymore the bastard things bring on the gout, damn it, fookin love baked beens
He's a proper try hard wanker. Never has a poster on the 'net posted so often but said so little of meaning. His awful English doesn't help either- is he really a native speaker?Quote:
Originally Posted by Headworx
The word waffle was made for this idiot- and I don"t mean in a food sense either.
Chicken Massaman Curry
Veggies in Oyster sauce
Crispy chicken
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Cleaning out the fridge before a shopping run in the morning, needed to use up some eggs and whole sweet potatoe. Lazy as fuck today, too hot to be in a kitchen, so throwing them on a plate with a bit of Aussie rib-eye seemed the easiest option.
Had never tried making oven baked sweet potatoe fries before but have seen it done on cooking shows and have had them in restos before. Of course pro's do a much better job, but these were crispy on the outside and soft in the center so they came out alright :)
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Thai sweet potatoes or Japanese? (Or from somewhere else?)
^Thai I guess. For the want of a better description, it wasn't one of the zeppelin shaped purple ones. More like a normal large potatoe shape with whiter flesh. Something like 40 Baht for a half - kilo piece so I wouldn't think it'd be imported at that price, but don't know for sure!.
They have pictures at each cashier in IndoQuote:
Originally Posted by bsnubYou like it because you are a scum.Quote:
Originally Posted by thaimemeNo kimchi.....??Quote:
Originally Posted by Bettyboo
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Wasn't one egg un oeuf for you?
Those with minimal French skills will get it (I hope).
In my experience, Thai sweet potatoes cost between 10 and 20 baht a kilo. Japanese sweet potatoes about 100 baht a kilo and it's worth paying the extra for the Japanese sweet potatoes IMHO.Quote:
Originally Posted by Headworx
^Guess it was Japanese then Nev. And assume the smaller purple ones with the yellow-ish flesh are the local type. I like them too, whole and steamed, or mashed. The Foodland here has a large glass steamer in the veg section with steamed sweet potatoe, pumpkin, and corn, all ready to eat. Very tasty!.
The Japanese ones I've had have been purple with the yellow-ish flesh, and I agree, steamed they are very nice.
The Thai ones can be OK-ish if you get the bigger ones. The smaller ones can be a bit dry and chewy.
Sweet potatoe fries instead of chips is all the rage in upscale German restaurants these days.
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Why is the fillet raw ?
Raw?
Bloody overcooked that is. :)
Three eggs looks a bit greedy (and they could've done with another 30 seconds in the pan :)), but the steak looks good...
I've recently been buying a lot of Australian beef. The local supermarket has it, very expensive, but they often discount it 40% then I grab some - very nice it is too, well worth the extra $.
Not raw mate, medium rare as always. I don't like blue-rare to rare beef, and would never cook quality meat anywhere past medium.Quote:
Originally Posted by bobo746
Betty out of interest what are you paying per kg in Korea?. Big C here has Aussie rib eye as pictured for about 650 Baht a kg which seems ridiculously cheap for meat of that calibre to me, but my ideas of what things cost might be skewed. Foodland has USDA black Angus rib eye for around 3000 Baht per kg, that's pricey.
Even us with French as a second fluent language got it!!Quote:
Originally Posted by Bogon
Made an apple, raisin and cinnamon pie last night. Pictures to follow, shortly.
Apple pie, scoffed...Knocked this up for lunch today.
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With one daugher home from university and one coming back in a week Mexican has appeared on the menu again.
Did up some chilli con carne, some chicken and cheese enchiladas, and some fresh salsa.
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Completed
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Chicken thigh meat, onions, peppers, cheese and the spices.
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Cooking up
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Fixings for salsa
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Done.
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Enchilada prep.
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Ready for the oven.
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Done.
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Served, and it was nice.
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