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MiL sent down me breakfast again but cooked it this time. I always oven roast them. Whereas she removes the head and front legs before bbq-ing. Either way of cooking they're nice. The skin especially. :)
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Do you ever make a stock with the bones? I wonder what Rat Gravy is like?
Nice to see Brexit's not affecting you Prag:)
^There's something to try to sous vide Dillinger...
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^ i'll lend you the machine:)
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About 8GBP with a couple of glasses of good Georgian wine. Beef as with most Mongolian meats was excellent. The steak here in Mongolia is nearly always well done, so was happy to see some blood when the knife went in.
It has to be after bovine mycobacterium lepromatosis was found to contaminate 100% of Mongolian meat. Transmitted through blood to gut lining mostly from under cooked meat. Very serious condition.Quote:
Originally Posted by Mandaloopy
What's under the bloody beef? Mash?
An animal leg with salad that my wife cooked for dinner.
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Well done Mrs. Squirty. She does nice little salads. :tumbs:
Homemade spaghetti!
The second pic shows some leftover steak on the side.
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Pliesesque.
How did you cut the spaghetti? Did you use a special attachment on your pasta maker or something?Quote:
Originally Posted by qwerty
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As Bogie once said " here is looking at you kid."
I'll trade you for a bacon wrapped wiener.
The invetor of smellavision could make a fortune from tourists looking for the sight sounds and smells of any particular place prior to booking.
Speaking of booking, I'm tolerant but sometimes the fish wants to be gone.
I stay up current of this sort of delight though the folks here love this sort of table fare.
Next month I'll be ice fishing and loving the " frozen tundra" as Bart Star would say.
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It could be worser.
Pardon me do you have any Grey Poupon?
No, not hand Dilly. But we've a smashing blood soup.:cmn:
^ I'm sure that tasted just as good as Jack's :)
Roasted onions and roasted parsnips. Delicious. Two of my favourites.Quote:
Originally Posted by Jack meoff
Everything else on the plate looks good too [apart from the pigs in blankets. Fook them right off.] :)
^Don't confuse those badboys with CP bacon around 7/11 cheese sausage mate:)
^ Sausages and bacon should be nowhere near a roast dinner, and about a billion miles away from a Christmas dinner, wherever it is and wherever they're bought from.
That's just my humble opinion and preference, of course. Each to their own. Put some Ayam beans and Peter Vella gravy on it if you like. :)
What's not to like about pig on pig, or pig on pig on pig if you're eating pork?
Reminds me what I haven't seen over here, especially for Xmas- bird in a bird in a bird or Turducken
Nothing at all, but not with Turkey.Quote:
Originally Posted by Dillinger
Try one of the bars in Pattaya. Might cost a few thousand baht extra but it'll be worth it for the photoshoot alone. :)Quote:
Originally Posted by Dillinger
^ Turducken Nev, Turkey, duck, chicken- Turducken, you orrible orrible man:)