The **Now Eating** Thread
- Thread starter J1234
- Start date
Its my favourite brown sauce by far.
Most independent butchers around here stock it
Caporegime
- Joined
- 17 Oct 2006
- Posts
- 25,703
That looks very pretty dude, have you gone all chefy now?
Thanks. Just an average dinner tbh, but I do enjoy trying to make it pretty.
Caporegime
- Joined
- 17 Oct 2006
- Posts
- 25,703
Average dinner? How many courses?
Caporegime
- Joined
- 17 Oct 2006
- Posts
- 25,703
Pringles Texas BBQ Sauce...
...Xbox you will be mine!
...Xbox you will be mine!
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,723
- Location
- Welling, London
Forgot to mention I had the Maccies Italian stack the other day. Not impressed tbh. I think the bechamel sauce mixed poorly with the cheese and gave it an odd taste. Supposed to give it a lasagna flavour, but it was absolutely nothing of the sort. It was built well enough though, very tidy. Take it from me, don’t put bechamel sauce on a burger.
Last edited:
Popped in at the weekend for a first in months and got a Big Mac that had two sheets of beef slid between 3 baps.
I could have rode the beef home if the wind was blowing at force 2
Frittata.
The courgette, asparagus and eggs are from my garden and chickens, the rest (bacon, emmental, toms, pepper and chorizo) is stuff from the fridge that needed using up.
2 minutes prep and 20 minutes in the oven, and the jobs a goodun
I had freshly dug up spuds/chips but forgot to include in the pics, but rest assured, they were tasty
I do to try not to waste food, and the above is a good way not to.
The courgette, asparagus and eggs are from my garden and chickens, the rest (bacon, emmental, toms, pepper and chorizo) is stuff from the fridge that needed using up.
2 minutes prep and 20 minutes in the oven, and the jobs a goodun
I had freshly dug up spuds/chips but forgot to include in the pics, but rest assured, they were tasty
I do to try not to waste food, and the above is a good way not to.
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,723
- Location
- Welling, London
Had pie and mash again tonight. I diluted the liquor this time, was much better. Lots of pepper and chilli vinegar
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,723
- Location
- Welling, London
IgnorantJesus Rob, you need the Geiger counter out before attempting that
Since when has parsley been ******* radioactive?
Soldato
- Joined
- 8 Dec 2002
- Posts
- 20,767
- Location
- North Yorkshire
I literally choked on my weetabix reading thatJesus Rob, you need the Geiger counter out before attempting that
Key question - what meat was in the pie ?
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,723
- Location
- Welling, London
Minced beefI literally choked on my weetabix reading that
Key question - what meat was in the pie ?
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,723
- Location
- Welling, London
It’s people like you that will cause the death of these culturally important pie shops.
I don’t see anyone vomiting over northerners eating tripe, pies being filled with slippery jelly or Scot’s eating a load of animal bits in a sheeps stomach ffs.
Its green because that’s the colour of parsley you melts.
And no one from Leeds better start either
I don’t see anyone vomiting over northerners eating tripe, pies being filled with slippery jelly or Scot’s eating a load of animal bits in a sheeps stomach ffs.
Its green because that’s the colour of parsley you melts.
And no one from Leeds better start either
That actually looks preferable to what was on your plate.
But each to their own.