Is that the thai airlines knicked cutlery in the last pic? Chook come out pretty good green sent if I have d ammo
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Is that the thai airlines knicked cutlery in the last pic? Chook come out pretty good green sent if I have d ammo
^ That's a glass table under that cloth:)
I suspected so. I've already alerted the fashion police for that outfit
Looks just like my wife's meat 'n' two veg.
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*cough* :)
Them Germans are obsessed with tidiness. I should know.Quote:
Originally Posted by Dillinger
^^What was Nev thinking :)
^ Come on Gunter, let's see the pudding shots:)
Geffs under that table?
Finally agreed to be taken out on a date with Misskit.
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Whata loada kack that was.
Homemade KFC in a bucket when I get home I reckon.
^ eatigo ? :)
Is it a beef stew?
150% off bud. They have to pay people to eat it.
Still, reckon I'll be in there with Missy.
Carrot stew with one dry chunk of beef.
Homemade chocolate/coconut cake layered with mandarine mascapone, courtesy of the guests.Quote:
Originally Posted by Dillinger
No glass table in my gaff, I'd break it in the first week when inebriated. :)
Old hippy culture! :1st:Quote:
Originally Posted by beerlaodrinker
Look good Luigi
Thought I'd invite the boys round for dinner (step-dad and brother) so cooked a huge pork belly.
As it turned out, my missus was too tired for company, so we now have 2 kg of meat to consume.... bugger! heh :)
Cut the meat into 3 strips... did them differently...
Secret to getting a great crust on your pork belly, is the dryness of the skin (which will form the crackling)...
To achieve this, I soaked *only the skin, in boiling water (twice) before stabbing the skin, making punctures/holes... I used a meat tenderizer, you can use anything pointy... (not that BB). :rolleyes:
then dry them overnight in the fridge (uncovered) to really dehydrate the skin, so it puffs up...ya know what I mean?
Oh, I injected 2 strips with spiced rum... just plain old Coruba Rum, nothing fancy.
One I left virginal.. without penetration na ja ... thought me step-dad would like stock-standard, playing safe like...
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Used the sauce from the pan as a stock for my sauce...
reduced it 1/2 then added red wine vinegar, brown sugar, ginger... adjust to your level of sweetness/sourness...
Will carve the bad boys soon...
Hopefully boys night tomorrow...
Any ideas how to preserve the crispness of the meat? fridge? freeze them? yeah, nah... mai roooo!?!
^I take it you are not in Thailand. I have never seen pork belly like that here.
Khao pat gai for lunch. Playing it safe like.... Don't want anything bodgy on me plate, eh.
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Bladdy delisherous, that was. :)
What food do you miss now that you live here?
Fish-n-chips with vinegar wrapped in newspaper would be mine - from a Greek family shop would be ideal.
Yeah, nah,,, I'm in 'Newzooland', Auckland to be precise... :aus:Quote:
Originally Posted by Humbert
I miss Thai food too, hopeless at cooking it.. can any of you guys cook Thai food well?, Lu, Manfan? I bet Stroll can...
Look fucking aroi na Dickie...Can I eat you!! Oooop!! your food I mean? :)
What that in your kao pad kai Luigi? its leg?
You want to eat dick? I mean dickie. :)Quote:
Originally Posted by Nicethaiza
Thanks for having my back guys, fending off all sexual abuse....:rolleyes:
I'm a cheap drunk these days...3rd bottle and I'm seeing double...
Don't rape me Za ei ei :rofl: