Is that the thai airlines knicked cutlery in the last pic? Chook come out pretty good green sent if I have d ammo
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.
*cough*![]()
Them Germans are obsessed with tidiness. I should know.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.
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.Originally Posted by Dillinger
No glass table in my gaff, I'd break it in the first week when inebriated.![]()
Old hippy culture!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).
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...
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!?!
Last edited by NZdick1983; 12-01-2017 at 01:52 PM.
^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.
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...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.Originally Posted by Nicethaiza
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Thanks for having my back guys, fending off all sexual abuse....
I'm a cheap drunk these days...3rd bottle and I'm seeing double...
Don't rape me Za ei ei![]()
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