And now I’m thinking that if I’m making garlic yoghurt I’m going to have to have a crack at Turkish Eggs.
Cilbir.
And now I’m thinking that if I’m making garlic yoghurt I’m going to have to have a crack at Turkish Eggs.
Cilbir.
Is that a pita bread or a tortilla?
Tortilla wraps.
![]()
Yep.thats what I do. Makes all the difference
In hindsight I should have made the wraps into nachos.
This thread has got me thinking about Shawarmas, basicly same fucking thing as a kebab.but smaller. Perfect drunk food . I recall the Philippines was covered in these small shwarmie stands and for a couple of bucks you could inhale a couple of them bad boys without getting bloated and continue barhopping drinkin and womanising for hours, grab a couple more on the way home with your date. Happy days.
Most people are Kunts.dont believe me? Next time you see a group of people. Shout out OI KUNT watch em all turn around.
Senorita brought a box of pilfered chocolate cake, grapes and bananas from the oldies home tonight
So while she tucked into the last frozen portion of her favourite Tom Yam saved especially for her...
I got my health-free carbs on
^Good girl, can't knock chocolate desert and a blowy
Fork the bald fuckers and chuck in a bag, gently massage and leave in the fridge for a few hours. Keep half a cup for basting the bird whilst on the pan. Can pan, grille or bake the fuckers
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar or other vinegar
- ¼ cup soy sauce I use low sodium soy sauce
- ¼ cup Worcestershire sauce
- ⅛ cup lemon juice
- ¾ cup brown sugar
- 2 teaspoon dried rosemary
- 2 tablespoon Dijon mustard or Spicy Brown mustard
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoon garlic powder
- 6 chicken breasts or 3.5 lb chicken
One should listen twice as much as one speaks
I made a roux the other the other night, built up the white sauce, stuck a few 'erbs in there then some mushrooms and and some tatties with some pork meatballs I bought from the shop.
It was fucking great and I'm like a crack addict over the sauce.
I went a bit over the top with 2 litres of milk and a right slab of butter, but the extra will work perfectly on one of those dry steaks snubby and stumpy like.![]()
Add some chicken or vegetable stock to the roux.
thank me later.
Dont forget a spoon of Vegemite for the extra punch!
I won’t be cooking anything for a while but I wanted to experiment with a batch pic resized tool on Picsart, to see how much easier it would be to post photos on shit WiFi.
So here’s a chilli con carne I knocked up a while back.
Ok, out of 9 pics it uploaded 4 in wrong order.
Lang may yer lum reek...
That's a " very nice" from me!
Doubtless highly coveted.![]()
There are currently 7 users browsing this thread. (0 members and 7 guests)