Thread: Dinner

  1. #3376
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    Quote Originally Posted by aging one View Post
    A couple of years ago the kids got hungry for the crispy ones. They asked for the recipe and cooked up some nice ones. Here is a shot of perhaps the best. Done by 13 year olds at the time. Shredded chicken, red bell, onions, lettuce, and cheese. They then added the salsa after the photo.



    They tried a bean and cheese quesadilla as well.


    Hmmm. homemade hardshell might just be the go, the Old El Paso ones are just crap...
    Where to find cornmeal in LOS?

  2. #3377
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    Quote Originally Posted by bobo746
    Don't take this the wrong way "boys"" but if you have sheilas why do you cook?
    Necron wears the trousers in his house

    HE TELLS HER when he's doing the ironing, washing, baking

  3. #3378
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    Quote Originally Posted by bobo746 View Post
    Don't take this the wrong way "boys"" but if you have sheilas why do you cook?
    I walk through the kitchen to get to the shithouse.
    I'm building a house at the mo and it will have a big kitchen but i will only use the fridge.
    Because the dumb bitch only knows how to cook the same 10 Thai dishes I have been eating for the last 20 years and when she does try to cook something else does stupid shit like put ketchup or sugar into everything....

    Besides, it gives me something to do and if I start a spag bol at say 11 am, well the open bottle of red is a useful excuse, not that I really need one....
    Last edited by Necron99; 14-05-2014 at 04:36 PM.

  4. #3379
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    Quote Originally Posted by Dillinger View Post
    Quote Originally Posted by bobo746
    Don't take this the wrong way "boys"" but if you have sheilas why do you cook?
    Necron wears the trousers in his house

    HE TELLS HER when he's doing the ironing, washing, baking

    Fancy popping by for a burrito and a drink Dills?

    I stocked up on your favourite.....








  5. #3380
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    ^ i rest my case

  6. #3381
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    Mine can cook pizza,spag bol,bakes her own bread so i don't have to live on issan bugs and crap, thank christ and she drinks like a fish i think i got most bases covered.

  7. #3382
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    Quote Originally Posted by Necron99
    Fancy popping by for a burrito and a drink Dills? I stocked up on your favourite.....
    That's the best offer I've had in Months

  8. #3383
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    You should get out more dill.

  9. #3384
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    Quote Originally Posted by beerlaodrinker
    You should get out more dill.
    very good one indeed....

  10. #3385
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    Quote Originally Posted by Necron99
    Fancy popping by for a burrito and a drink Dills?

    I stocked up on your favourite
    Man juice?

    Quote Originally Posted by Dillinger
    That's the best offer I've had in Months
    Hmmm, woofters...

  11. #3386
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    Bobo has it Sussed I. Reckon, I don't mind a bit of cooking occasionally but it's only because I don't trust the women folk to do my faring food cravings justice, it's the old saying. Want it done right then do it yourself. The missus has lately developed a craving for lamb but fucked if she can cook it well, that's a job best left for bld

  12. #3387
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    Quote Originally Posted by beerlaodrinker View Post
    Bobo has it Sussed I. Reckon, I don't mind a bit of cooking occasionally but it's only because I don't trust the women folk to do my faring food cravings justice, it's the old saying. Want it done right then do it yourself. The missus has lately developed a craving for lamb but fucked if she can cook it well, that's a job best left for bld
    Mutton is cheaper, and if done well quite nice.

    With all due respect, lamb is over rated.

  13. #3388
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    Mutton, lamb, same fucking beast Geoff. It all comes out of the minimarts freezer, never seen a sheep. Young or old grazing contentedly in the green pastures of Laos.
    As far as I'm concerned lamb gives me a horn. And that's just eating them .

  14. #3389
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    Quote Originally Posted by Rural Surin View Post

    With all due respect, lamb is over rated.
    You have gone too far RS.
    Too far I say.

  15. #3390
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    Everybody loves a bit of lamb from time to time; it's special.

    The finest meals I've ever eaten have been lamb (once in Chez Nico and once in some Welsh hotel/pub in the hills).

  16. #3391
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    Way way back my dad would serve his speciality " Barbecued Elephant Ears" It wasnt until I was about 6 that I thought what the fu*k. It was a North African way to do a lamb leg butterflied, then marinaded then thrown on the coals. He would make this when we lived in Saudi, buying the fresh bread just a few hours before. Continued on after we moved back. I love lamb. The family does not. So now I have to make it with pork... Nice but not the same at all.

  17. #3392
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    ^that does sound nice. I'm getting hungry for a bit of lamb now - haven't seen much of it around, but I'll do the big monthly shop in a couple of days, so...

  18. #3393
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    Quote Originally Posted by Bettyboo
    that does sound nice
    wanna see my elephant impression, Betts ?

  19. #3394
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    Quote Originally Posted by bobo746
    Don't take this the wrong way "boys"" but if you have sheilas why do you cook?

    And, why would you build them a house?

  20. #3395
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    Quote Originally Posted by Dillinger
    wanna see my elephant impression, Betts ?
    No thank you.

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    Quote:
    Originally Posted by bobo746
    Don't take this the wrong way "boys"" but if you have sheilas why do you cook?

    And, why would you build them a house?
    Because i cant live in a kitchen

  22. #3397
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    Quote Originally Posted by Dillinger
    wanna see my elephant impression, Betts ?
    Is this the one where you shit all over yourself prior to giving a piggy back ride to two fat american tourists?

  23. #3398
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    i'd love to see that.

  24. #3399
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    Some mention Lamb?. I had an old friend over for dinner tonight, he wanted Lamb Chops but why fuck around, lets get a whole rack going.



    Rubbed down with olive oil and heavily seasoned.



    Then into a red hot skillet to get some colour going before putting it in the oven for 20 mins. Having cooked these before, I know it should come out rare to medium rare after that time at 170 degrees which is a bit past where my guest likes his, but fine by me.



    And there we go, the outer ends are pink but the middle should be quite rare.



    And it was. Add some mashed spud loaded with spring onion and mixed veg and we're good to go. No need for a gravy this time, just a bit of Kiwi aftershave on the side and a nice Chianti

  25. #3400
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    ^that would've been really nice if you'd cooked it for another ten minutes...




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