Thanks Marmite
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Thanks Marmite
Sorry - no offence meant. Your dinners usually look really good., but that salad looks dry and uninspiring.
Twas made (mainly) by the missus's 14yr old niece who is staying with us for the night, the salad is the job we give her when she come over.Quote:
Originally Posted by Marmite the Dog
I told her it looked lovely :mid:
(And no offence taken :))
Those ribs are looking good. :)
Will have to pick up some tomorrow.
A touch dry, possibly (I'm sure condiments were pending), but uninspiring? Fuck no! That salad is a collage of vibrancy which would only otherwise be envisioned during the midst of an acid trip with the backbone of a fucking brontosaurus.Quote:
Originally Posted by Marmite the Dog
Fine effort all around - as per....
:) Hence why why call it the 'multicultural' salad. I chuck ingredients at the Thai's, the half English/Thai niece cuts & chops it, I eat it.Quote:
Originally Posted by somtamslap
And yes that was pre-dressing. I like a bit of lime/olive oil/ black pepper & balsamic. Missus & niece prefer a different dressing which is why it was served 'naked'.
Did we go to the same collage?Quote:
Originally Posted by somtamslap
Failing that, you could always drizzle on a few thimble fulls of that cute lil old award winner you've got slyly lurking at the back :)Quote:
Originally Posted by Satonic
And she produced a quality salad. I'm mentally spooning it into a length of foccacia and necking the fucker as we speak.Quote:
Originally Posted by Satonic
Foccacia is usually a slab, isn't it? I think a length of the Midget's ciabatta would work better, especially if fresh from the oven.Quote:
Originally Posted by somtamslap
Now there is an eye for detail :)Quote:
Originally Posted by somtamslap
Slab, length, essentially the same beast - give me a chunk of wholemeal produce, and that salad is going places faster than you can say Thomas Cook.Quote:
Originally Posted by Marmite the Dog
One begins to develop such an eye after having consumed several thousand litres of the fucking stuff :)Quote:
Originally Posted by Satonic
Satnav you tell the young one her salad looks absolutely delicious from me.
Has she even chopped up some strawberries on it ?
Could be a lot worse with a Thai getting involved with shovel fulls of chilli + garlic
Edit - Rant removed.
I shouldn't bitch & moan. Just gives them more fuel.
Couldn't agree more mate ,, infact I have previously mentioned similar TBH I think a load of em are capable of very little else .Quote:
Originally Posted by Satonic
BTW my name is Nigel :) I won't be at this one but next year we are coming over late in the year so who knows ,, and I will to quite happily show my user name as I wouldn't say anything on here that I wouldn't say to anyone's face .
Cheers Jake hope to see you some day and keep your threads going we love em !
I reckon that salad looks the dogs bollocks only thing I would add would be a few Black and Green Olives a good drizzle of quality extra virgin olive oil and a good portion of shaved parmigiano regianno ,oh and maybe a slice or 5 of proscuitto !!!
YUM FUCKIN YUM
I am going to make barbecued pulled pork tonight. I could not find any pita bread so I am going to make them into wraps. I am beginning to wonder if its worth posting up after seeing what Satonic has been through. We shall see, going to be good though.
Easy enough to make.Quote:
Originally Posted by aging one
That it is mate, but not when you dont have time. Wraps will be fine. Can you send me your recipe as well? Thanks. Any of those good recipes your wife bakes up.:)
For pita bread? Any one which uses plain flour should do.Quote:
Originally Posted by aging one
Corporate secrets I'm afraid.Quote:
Originally Posted by aging one
It certainly seems that way. I was just looking online at a few recipes... I think I'll have a go at making some mid week as Pita bread isn't always available in my local villa.Quote:
Originally Posted by Marmite the Dog
3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams)
2 teaspoons salt (1/2 oz./13.2 grams)
2 teaspoons instant yeast (6.4 grams)
2 tablespoons olive oil (1 oz./27 grams)
1 1/4 cups water, at room temperature (10.4 oz./295 grams)
I have some taramasalata and hummus in the fridge :)
Roast Chicken and Roasted rattatioui with some melted cheese on top. Bloody lovely :)
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Make sure your oven is fucking hot. Forget all this 220 degrees bollocks, just crank it up and leave it for 20mins. Leave the baking tray or even better baking stone in there and make sure it's bloody hot too.Quote:
Originally Posted by SatonicIt certainly seems that way. I was just looking online at a few recipes... I think I'll have a go at making some mid week as Pita bread isn't always available in my local villa.Quote:
Originally Posted by Marmite the Dog
3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams)
2 teaspoons salt (1/2 oz./13.2 grams)
2 teaspoons instant yeast (6.4 grams)
2 tablespoons olive oil (1 oz./27 grams)
1 1/4 cups water, at room temperature (10.4 oz./295 grams)
I have some taramasalata and hummus in the fridge :)
After riding 30km of dirt/swamps/single track and splitting my knee open today no way I was cooking :) It may look bad but trust me it tasted like heaven after the day I have had. 2 beers, a shower and viewing the video of my crash then I'm ready for bed!
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
Chicken Tikka baguette from the Black Swan?
Vegi curry.. yellow curry paste, vegi stock, sweet potato, chestnut mushrooms, onion, sugar, salt, soy sauce, lime juice.. coconut milk to finish.. simmering away now so we're having
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..as an appetizer. :D
Spicy chicken kebab from the Indian restaurant inside my moo baan. I turned up head to toe covered in mud, water still dripping from my boots and blood running down my leg! Needless to say I got a takeaway :)Quote:
Originally Posted by The Fresh Prince