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Thread: Dinner

  1. #22851
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    2,3,5,4,1


  2. #22852
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    1 you just know she's going to be grateful

  3. #22853
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    Quote Originally Posted by NamPikToot View Post
    1 you just know she's going to be grateful
    You would hit it. By your white knighting for the moose you would fuck her too.

  4. #22854
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    ^ Uncouth alert.

  5. #22855
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    Quote Originally Posted by NamPikToot View Post
    Uncouth alert.
    Speak for yourself twat.

  6. #22856
    Pedantic bastard
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    Quote Originally Posted by Headworx View Post
    3, 2, nah, nah, nah, including a HELL NO to the wildebeest on the left.
    Agree. 3, 2...a wank would be better

  7. #22857
    Southern Expat Dillinger's Avatar
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    A fridge cleanout bacon, asparagus, mushroom, capsicum, cheddar and sundried tomato Frittata.

    Or... a quiche with no crust or stigma

  8. #22858
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    Nice but i feel the addition of rice would have added greatly to the occidental nature of your contrived fusion attempt

  9. #22859
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    ^^ Add some baked beans. That would keep me going for days!

  10. #22860
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    Quote Originally Posted by Mendip View Post
    Add some baked beans.
    Fuck no!

  11. #22861
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    Pig in the blanket. My take on a chili dog and fries in the quarantine. I used a tortilla to wrap a beef hot link since I could not swing over to Dillies place for a fresh hot dog bun, and of those are my trademark hand cut fries. No frozen bullshit.

    Dinner-z0pernp-jpg

  12. #22862
    Southern Expat Dillinger's Avatar
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    Nah...Gotta leave some room for Batty's bday cake





    ^ Nice

  13. #22863
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    Quote Originally Posted by bsnub View Post
    my trademark hand cut fries. No frozen bullshit
    I hear ya snub. Ive done the hand cut too but it's such a pain in the ass and I'm lazy man. Frozen ones aren't half bad in the air fryer.

  14. #22864
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    Quote Originally Posted by SKkin View Post
    Ive done the hand cut too but it's such a pain in the ass and I'm lazy man
    Actually not hard at all. So simple. My lady taught me. Carving a pine apple is the same.

  15. #22865
    [at][at][at][at][at][at] SKkin's Avatar
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    ^Do you blanch them and all that goes with that...?

  16. #22866
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    Quote Originally Posted by SKkin View Post
    Do you blanch them and all that goes with that...
    Tatters yes. You have to wash the starch out of them. I flush them several times with luke skywaker warm water.

  17. #22867
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    I have about 5 meals in my repertoire and tonight it was the turn of spaghetti carbonara (on request of me daughter, I wanted to make SPAM and chips).

    I thought I'd go upmarket and have an egg on the top, the latest fad, so I've heard. The daughter was having none of that.



    And have a salad, which as always was just an annoyance to make you feel like you're eating healthily.



    The egg just sat there without cooking at all... so I stirred it in a bit.

    Delicious!


  18. #22868
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    ^ Mendip. please tell me that you only used the yolk and not a whole egg?

    For a carbonara, you add a yolk at the very end and give it a thorougher stir so it cooks using the pasta's heat. This is to give the pasta extra creaminess.

  19. #22869
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    Cottage pie today. I've just delegated the chopping tasks to the sous chef.

  20. #22870
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    blank

  21. #22871
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    Cottage pie Saturday. Another lengthy job in the kitchen supported by the sous chef and lashings of the local brew.

    Dinner-cottage-pie-ingred-jpg

    Nearly there.

    Dinner-cook-jpg


    Everybody loves a bit of cheesy mash.

    Dinner-mash-jpg


    Not too Chitty at all if I may say so myself.

    Dinner-finished-jpg


    Burp.

  22. #22872
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    Dinner-dinner-png

  23. #22873
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    Quote Originally Posted by Bogon View Post
    ^ Mendip. please tell me that you only used the yolk and not a whole egg?

    For a carbonara, you add a yolk at the very end and give it a thorougher stir so it cooks using the pasta's heat. This is to give the pasta extra creaminess.
    I call this dish a 'carbonara' but I'm not sure a purist would agree!

    After the spaghetti is cooked I rinse it with boiling water, then back into the saucepan it goes on very low heat. I stir in a few eggs (whites included), a splash of milk, a load of crumbled cheddar and the pre-cooked bacon and onions. I keep stirring for a minute of so until all the cheese lumps have gone.

    Last night I went fancy and added a small bantam's egg on the top after it was plated up and this was indeed also cooked by the heat of the spaghetti. I just mixed this last egg up a bit, enough to break the yoke. I've seen that some fancy restaurants add an egg on the top these days... some kind of new fashion.

    The daughter reckons that my carbonara is better than the one they do at her school!

  24. #22874
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    Quote Originally Posted by Mendip View Post

    The daughter reckons that my carbonara is better than the one they do at her school!
    That's probably not too hard, to be fair.

  25. #22875
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    ^ Not so very different... but he forgot the cheddar!

    And I'd like to see his effort using CP bacon.

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