Thread: Dinner

  1. #25301
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    Quite a high Sausage ratio there but looks great comfort food. I still can't make that meal without tinned toms instead of beans.

  2. #25302
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    Quote Originally Posted by Mendip View Post
    ^^ Burssels sprouts would be weird with macaroni and cheese I reckon.

    Btw, where did the 'Brussels' come from? We always just called them 'sprouts' when I was a kid.

    I did offer peas and sprouts but the daughter wanted neat m & c. I made her eat 3 tomatoes cos it's healthy!

    Tonight we revisited an old favourite...



    A mundane meal transformed by a drizzle of Daddies Sauce!
    Aside from you food which is exactly mu cup of tea. A litle heavy on the carbs there , with the beans and mush potatoes, but Hey! you only live once.
    Unless of course you are Shirley McClain LOL
    I like your Countertop , in Florida I have Formica and it is beginning to look a bit dated. I was thinking of getting exactly the same. I am holding on. because a friend of mine , might want to rent the house for a couple of years while I come back to Thailand, and he has three boys. If he does, I rather they destroy the Formica LOL But I love that granite with the quarts in it.
    The sooner you fall behind, the more time you have to catch up.

  3. #25303
    . Neverna's Avatar
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    What sausages do you use, Mendip?

  4. #25304
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    BB that's formica too

  5. #25305
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    Quote Originally Posted by Neverna View Post
    What sausages do you use, Mendip?
    Nev, pork sausages from 'Korat Chef', next door to the now closed (I think still) George and Dragon. I used to get my sausages from Gourmet Meats but they seem to have closed for good, I think the Aussie owner retired and moved to Pattaya.

  6. #25306
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    Quote Originally Posted by strigils View Post
    BB that's formica too
    It most certainly isn't!

  7. #25307
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    Quote Originally Posted by Buckaroo Banzai View Post
    Aside from you food which is exactly mu cup of tea. A litle heavy on the carbs there , with the beans and mush potatoes, but Hey! you only live once.
    Unless of course you are Shirley McClain LOL
    I like your Countertop , in Florida I have Formica and it is beginning to look a bit dated. I was thinking of getting exactly the same. I am holding on. because a friend of mine , might want to rent the house for a couple of years while I come back to Thailand, and he has three boys. If he does, I rather they destroy the Formica LOL But I love that granite with the quarts in it.
    Lots of issues here BB...

    Thanks for your praise but I believe that beans don't count as carbs... they are veg and part of your 5 a day! I hope.

    All granite has quartz in it, and feldspar and mica. The granite makes it tough... on top of the quartz, ours has a lot of plagioclase feldspar and biotite mica.

    The main thing to preserve your 'counter' top is persuading your wife and any kids to use a cutting board, wood or plastic. After 15 years here I have completely failed on this.

  8. #25308
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    Quote Originally Posted by Mendip View Post
    Thanks for your praise but I believe that beans don't count as carbs... they are veg and part of your 5 a day! I hope.
    Beans contain carbs, Mendip - they contain approximately 4 times as many calories from carbohydrate than from protein. Of course, they contain fibre too, and no fat.

  9. #25309
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    Having been relatively healthy for the last few years, I'll have to go with what Snubs would say on this one (re: beans).


    Jaysus, was everyone able to finish their plate of 6 sausages, lump of mash and tin of beans? I think I'd be done after half of it.

  10. #25310
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    ^ you'd only finish 3 of the sausages? They do look pretty damn good.

  11. #25311
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    ^ I'd probably eat the 6 sausages with me fingers while globbing them in the mash.

  12. #25312
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    Quote Originally Posted by Mendip View Post
    Incidentally, what temperature did you cook that at? Your mashed potato seems to be brown throughout whereas mine started burning on the top while the bottom was still white.
    TBH Mendip, I preferred the look of your cottage pie on the plate. PAG's cooking is great but the beef in the photo lacks colour, anemic as my mum would say, needs some bisto or oyster sauce.

    I put cottage pie in a fan oven at 170C (190 without fan) for 45 minutes.

  13. #25313
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    Quote Originally Posted by Edmond View Post
    I'd probably eat the 6 sausages with me fingers while globbing them in the mash.
    With hot sauce....

  14. #25314
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    Quote Originally Posted by Edmond View Post
    Jaysus, was everyone able to finish their plate of 6 sausages, lump of mash and tin of beans? I think I'd be done after half of it.
    It would have been perfect for the average health concsious, patronising preacher as each sausage was cut in half before sticking in the mash!

  15. #25315
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    Beano style gets extra points.

    Never tried it with brown sauce but makes sense.

  16. #25316
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    That should be called coronavirus mash.

    Quote Originally Posted by Mendip View Post



    A mundane meal transformed by a drizzle of Daddies Sauce!


  17. #25317
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    I will have to take a pass on that bean dish abomination.

    Sorry Mendy.

  18. #25318
    Making people dance. :-)
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    Quote Originally Posted by Mendip View Post
    each sausage was cut in half before sticking in the mash





    Quote Originally Posted by Mendip View Post
    patronising preacher
    At your service sir.

  19. #25319
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    Friday, devout devil-dodger lent food.

    Dinner-20210226_154426-jpg

  20. #25320
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    Is that the Michelin starred sliced white bread and butter?

  21. #25321
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    Quote Originally Posted by cyrille View Post
    Is that the Michelin starred sliced white bread and butter?
    Why the white bread with fish and chips?

  22. #25322
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    Looks like a 2 plate combo of Dillinger and Tomcat. TC on the right.


    Would smash that F+Cs.

  23. #25323
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    Quote Originally Posted by bsnub View Post
    Why the white bread with fish and chips?
    To eat if/when you get a fish bone stuck in your throat. At least, that was what I was told when I was young.

  24. #25324
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    Quote Originally Posted by cyrille View Post
    Is that the Michelin starred sliced white bread and butter?
    Max was there, and checked on us as always to say hi see everything was ok. I've never asked him why he walked away from a Michelin starred family restaraunt in Europe to become an employee at a Pattaya pub, but am glad he did!

    Quote Originally Posted by Neverna View Post
    To eat if/when you get a fish bone stuck in your throat. At least, that was what I was told when I was young.
    Likewise, and have actually had to get a bite of bread down quickly to dislodge a fish bone as a kid! But these days and especially with boneless Cod, I use it to mop the final remains out of the tartar sauce and mushy pea containers

  25. #25325
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    Quote Originally Posted by Headworx View Post
    Max was there, and checked on us
    May I ask you which pub is this as I would like to pay it a visit and have a meal?

    Thanks in advance!

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