Exactly PAG... I've always said that you speak sense.
I just wish that I could spell connorsir... coonarspar... connersuer... ?
^
There's a blast from the past, Dandelion and Burdock! And in a can! For those unfamiliar, it used to be very popular in the north west, almost iconic in the same way as Irn Bru is in Scotland.
I decided to cook at home today- as close as I could get to Kung Pao prawns with limited provisions given the covid situation here.
Cooked a couple of rib eyes last night to eat Korean style (individually wrapped in seaweed or a lettuce leaf with some lightly roasted garlic, korean chilli and piece of kim chi).
Messy, but delicious.
Luckily, we are in lockdown and will not be meeting anymore face to face today...
Had some sausages that needed using as I need space in my less than spacious freezer. Decided to cook Toad in the Hole- I was always told you can't cook Yorkshire puddings at altitude by my mother. I guess mothers don't always know best
^ Maybe she meant you can't cook it on a long haul flight?
How high are you?
About 4000 feet I seem to recall
1200 metres... that is high.
I wonder why that's bad for cooking Yorkshire pud?
I seem to remember that you can't boil an egg at the top of Mount Everest... something to do with the boiling point of water at low atmospheric pressure. Maybe something to do with that?
I had it with gravy and some steamed green beans.
Lightly grilled, as is the Kaiser roll. Many of us Americans like raw onion on burgers and saugages/chilli dogs, but this time I gave it a light grill when I added the Havarti to the burger to melt.
Those poopers were huge Willy and I still have one in the fridge. When I gutted them, my fingers started to burn. Hot bastards.
Just look at them compared to that 150 gram burger.
Last edited by bsnub; 20-07-2021 at 05:55 PM.
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