Thread: Dinner

2 please.


pik gai tod duay.

Luigi is the best chef on here by far- the rest of you...well 'pop goes the jar!' lol

^Obviously never tasted one of my pies!

Originally Posted by Pregomeister

Luigi is the best chef on here by far

You pathetic little brown nosing twat. Clearly fishing for greens.

Originally Posted by charleyboy

^Obviously never tasted one of my pies!

This was a big cheese and onion pie I did a while ago:





There's a lot of fucking about with the pastry, but it's time to do another this weekend I reckon.

Yum.

Do up a thread mate, if you get the chance.

Originally Posted by Luigi

Yum.

Do up a thread mate, if you get the chance.

Just looking at some old photos and found this beef and onion one I did a couple of weeks later:



Pie it shall be this weekend then!!!

Pieday. The start of the weekend.


Don't suppose you deliver to Chaeng Wattana?

Or Penticton...Heh...

Or can we collect.

halelujah. That cheese and onion pie looks the bollocks!

I'd have to save up for a couple of months to be able to afford one...Cheese prices here are ridiculous.

Originally Posted by charleyboy

.Cheese prices here are ridiculous.

Same for me here, but I've been known to spend silly money on cheese, which my missus and her family can never really understand!

That said, if you use a couple of strong cheeses you don't end up putting too much in.

Anyway, I should really have a go at making one of your growlers- pork's reasonably cheap here - and with Christmas not too far away, what's better than a pork pie and a pint or 7?

Have you put your recipe up before?

^Look for gala pie...Same/similar recipe.


Found one.


https://teakdoor.com/the-kitchen/1406...-surprise.html (Chazzer's pork pie surprise!)

Originally Posted by charleyboy

^Look for gala pie...Same/similar recipe.


Found one.


https://teakdoor.com/the-kitchen/1406...-surprise.html (Chazzer's pork pie surprise!)

How long did it take you to cure the pork?

Some Aussie 'lean meat' apparently.

Welly tasty.

Looks bloody good Luigi

Cheers mate. Was very tasty.

Aussie wine and aussie steak. They got something right. On the other end of the spectrum, of course, is Tezza.

I like Aussie wine, but my local supermarket has a good deal on South African.

I have one of those Glicical things in the freezer. It's like a big long icicle that you put in the bottle. Looks funky and seems to work. To keep wine cold.

Back to food, tonight is Fondue night!! The evenings are getting colder. And Pats needs to put the blubber on for Winter!!

Originally Posted by Luigi

Some Aussie 'lean meat' apparently.

Welly tasty.

That looks very very good.

^^ Daffodil has some going spare, if you ask nicely.


^ Cheers mate.

into a zip bag with balsamic vinegar, soy sauce, bbq sauce, thyme, crushed garlic, olive oil, pepper.

put the bag into a bowl of warm/hot water for 20 minutes.

out of the bag and burn on yer pan.

Done-io.

I did an aussie roast beef yesterday which I haven't done for ages. Forgot how good it is.
Well done on the outside, medium leaning to medium rare on the inside with roast spuds and a medley of greens. bloody delicious.
No photos cause I can't be fucked when I'm cooking dinner.

Originally Posted by Cujo

I did an aussie roast beef yesterday which I haven't done for ages. Forgot how good it is.
Well done on the outside, medium leaning to medium rare on the inside with roast spuds and a medley of greens. bloody delicious.

Having moved to a part-time diet of a lot more ef'ing greens than normal, I can say that the increase in a lot more veg, particularly the green beans, has been a very, very good one.

Originally Posted by Cujo

I did an aussie roast beef yesterday which I haven't done for ages. Forgot how good it is.
Well done on the outside, medium leaning to medium rare on the inside with roast spuds and a medley of greens. bloody delicious.
No photos cause I can't be fucked when I'm cooking dinner.

A roast dinner is fucking great, isn't it? It's also one of those meals that people from most countries will have a go at: meat, roast tatties, veg and gravy with a bit of sauce on the side.

What's not to like?

Originally Posted by hallelujah

How long did it take you to cure the pork?

30 minutes...You just need the curing salts.

Pork chop with two of my favorite sides....nice and simple.