Damn pretentious hiso dining sophisticates....
:)
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Damn pretentious hiso dining sophisticates....
:)
You'd have to stew it in curry for a couple of weeks till it's unrecognisable and edible.Quote:
Originally Posted by MontyP
That's how the Pakistanis do it and they're the only people to buy it.
Thinks it's about 5 pence a kilo, that's if you can find a retail outlet :)
It has to be properly tenderised and I hear Algerians are experts in Mutton Tenderology.Quote:
Originally Posted by Chittychangchang
Correction.
Real Pakis are more likely to use goat [in their homeland] than the much much less available sheep/lamb.
English-Pakis are a hybrid.
Not real.
^^^Bet they are, dirty b'stards.
Still gotta be the world's worst meat?
Fucking classic , I'll say that to one of the Pakistanis at work.Quote:
Originally Posted by HuangLao
That'll give him a chuckle, fvcking hybrid paki:)
I've heard of gerbils Jack.Quote:
Originally Posted by Jack meoff
Hmm, electric eel next? Just don't try............
the fish.:swimfish:
^ :sorry1: cuunt help myself. You left the back door open for interpretation on that one.
A few of the Muslim restaurants do mutton. There's a cracking Thai Muslim place on Charoenkrung that does a wonderful mutton ruby, which I've mentioned before.Quote:
Originally Posted by Headworx
Cross the border for all that stuff though where mutton is very much the norm in Indian and Malay places, and it's only the orang putih gaffs that go for lamb.
Cross the border and I'll take you for a ruby next time I'm back 'home' in Malaysia; I assure you you won't be saying that. ;)Quote:
Originally Posted by Chittychangchang
FWIW, I like 'em both. Especially when I can assure you that the world's worst meat is actually bat. No matter what you fucking do with it.
https://teakdoor.com/images/imported/.../Y9y9OtK-1.jpg
Braunschweiger, stone ground mustard, lettuce, tomato, onion on a White Bolillos bun. Fritos Honey BBQ Flavor Twists and Gardetto's Special Request Garlic Rye Chips.
To keep it somewhat healthy I steamed some broccoli, cauliflower and asparagus drenched in "I can't belive it's not butter with a pinch of salt and fresh ground Laos peppercorn.
Splashing it down with a glass of Wisconsin's finest.
Amen brother.
Either in ISO meetings or in a windowless theatre with first graders all day- it's a chicken and beer kinda evening
https://teakdoor.com/images/imported/...97889463-1.jpg
^ that is a fine combination. :)
https://teakdoor.com/images/imported/.../8OuZJWi-1.jpg
Khao Soi with a chicken breast added.
One chicken drumstick just isn't enough. :)
^ got those microwave marks again:)
300gms of US grain fed sous vide striploin
https://teakdoor.com/images/imported/.../ZO2BUtf-1.jpg
https://teakdoor.com/images/imported/.../2lCyRZn-1.jpg
Dill, nice - whats the mash? pumpkin? can't be swede
Yep... healthy pumpkin:)
Nope. Cooked in a pan with a chicken breast. :)Quote:
Originally Posted by Dillinger
I do like that khao soi. Tried one for the first time the other week.
Do you have the recipe/ back of the packet still and whether its 5 mins at 750 or 850:)
750 .. !Quote:
Originally Posted by Dillinger
This is the Hello Kitty Microwave we are discussing ... :)
I'll have to ask the lady in the market. Should be back there tomorrow to get a new Pikachu cutlery set.
Partial to lamb chops nowadays.
Slow roasted lamb chops served in a river of gravy pouring from a volcano of mashed potatoes, alongside asparagus, broccoli and green snap peas.
https://teakdoor.com/attachment.php?a...id=28178&stc=1
...those chops need flotation devices...Quote:
Originally Posted by Chittychangchang
^^ you've missed your vocation in life mate- dinner lady:)
Especially since they've been liberated from the rest of the Lamb attached to the front of Welshman.....Quote:
Originally Posted by tomcat