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Coming up: probably the poshest cheesy chips you wii ever see
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https://teakdoor.com/images/imported/2016/11/911.jpg
Coming up: probably the poshest cheesy chips you wii ever see
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That black stuff's Caviar, Jeff:)
I thought it was a slightly squashed blackberry. :)
Yet, people who know good steak when they eat it won't touch it with a 10 foot pole. Again I say, if it's so good why don't the best chefs in the best restaurants around Thailand use it?. This includes Thai owned places with the best Thai chefs. I'll tell you why, because compared to good imported meat it's SHIT!. If it's so fucking good, should we expect to see it on menus and on supermarkets shelves in the States, Canada, NZ, Australia, Japan, and Argentina?. Well why not, they all export beef to Thailand so it's time to reverse that right?. Right...Quote:
Originally Posted by thaimeme
One mans earthy is another's borderline rotten. At the end of the day, the best local beef is some mongrel breed hybrid of Santa Gertrudis and Brahman. Neither can compare to Poll Hereford and Black Angus when it comes to eating qualities.Quote:
Originally Posted by thaimeme
Like you could :rolleyes:. When was the last time you ate steak in any form anyway?. We've all seen what you "eat" and the conditions you've got to cook under. All I can say is I hope your next parole hearing is more successful.Quote:
Originally Posted by thaimeme
Thai beef really suffer from a double whammy.
No decent grass or natural feed.
The genes.
Thai French slightly rectified the issue by interbreeding the Western cattle.
But it still falls a long way short in taste, texture and flavour.
^^:rofl:
Just needed a
"Now FoJ"
At the end
Look at those cheese chips! yumm!
Spaghetti night (our comfort food)
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Ooh. Took an Aussie Shiraz over a homegrown Pinot Noir. Tut tut:)
I know she ground the beans for sure the rest I am not so sure of and she is at her mothers house for the next few days so not here to ask.Quote:
Originally Posted by Auroria
The hat comes of again Dickie. Looks absolutely delishious, you're a good hand around the kitchen that's for sure. Your cheese and tomato gives me an idea for tonight, pork parmigiana.Quote:
Originally Posted by NZdick1983
Shaddap! Makin my vegan mouth water!!
Spaghetti soup.Quote:
Originally Posted by NZdick1983
Or did you forget to drain the cooking water?:ourrules:
Someone should set up and franchise TD kitchen's
^ Twas a bit wet...bit like my stalker's fanny...:rolleyes:
Twasn't from the noodles, twas from the sauce.. hurried meal for my missus - after getting home knackered from plastering all day.. (well... 7 hrs or so).
Didn't have all day to slow-cook the sauce... I normally add a piece of dark chocolate at the end and a little milk... have heaps left, so will simmer away some of the 'wetness'...lol
Get the hell out of here and got eat some sawdust.Quote:
Originally Posted by ENT
[QUOTE=NZdick1983;3404301]^ Twas a bit wet...bit like my stalker's fanny...:rolleyes:
/QUOTE] hee hee, that made me chuckle:)
Was greatly influenced by Gary Neville's "Brexaisian beef tenderloin stir fry with onions, bamboo shoots and mushrooms in a Never-notiyaki-na sauce and served with premium Thai white rice" last night.
But not quite influenced enough to leave the house.
So there was no beef.
Or bamboo.
Or mushrooms.
Or rice as I'm not eating it at the moment.
But hey, they say imitation is the sincerest form of flattery.
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Into the wok and served with roti.
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No rice as I'm on a diet.
Anyway, to dessert.
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Not bad.
Hat off to Chef Gary.
So after giving local beef a spray, I have to admit the local pork is excellent!.
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An attempt at some sort of a Parmy came out ok. Mashed pumpkin on the side (spuds are a once a week thing these days) + some sauteed cabbage with onion garlic and bacon. Not bad.
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That's some good looking food gentlemen. I've not tried to make chicken parm but thanks for the inspiration, it shouldn't be that hard to get the stuff. I'll do it the next time I make a batch of sauce.
^ Looks great guys!
Good work Headworx.
that looks just like the food my mate eats and he's on a Ketosis diet for the past 10 months.
It's basically a diet of full fat, protein and some carbs.
So it's all melted cheese on his meat, bacon omelettes for breakfast, salami etc. etc. Greek yogurts with berries and nuts. Lots of coconut oil.
It's no sugar and very low carb, I think the only veg he can eat are ones grown over ground - broccoli, lettuce, etc.
It's based on that the body first goes for the sugar, then the carbs, then the fat. So by cutting out the sugar and carbs the body goes sraight to eating the fat.
He lost about 4kg the first week, as he was a fat bugger. :) and over the next 8 months lost about 15kg at a guess.
At that point you stabilize out a bit. That said I see he's starting to struggle to keep the routine, or get back to it after a few days off. I think you have 1 day off a week where you stuff yourself with pizza and beer. :)
^ Dunno about you chaps, but I know for me, a whole week of good work being strict with carbs/sugar, will be undone with one day eating pizza/beer..
1 step forward - 2 steps back, kinda thing...
Quote:
Originally Posted by Luigi
Bought this today. Apparently its the elixir of life. Kills cancer, strips off bellyfat without even dieting, helps prevent bacterial, fungal and viral infections, boosts the immune system, helps control diabetes, improves nutrient absorption, prevents osteoporosis, helps keep the skin soft and smooth, repairs split ends and is a great lube for night time stealth sex
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