The **Now Eating** Thread

[SimonRigga]

Found some thai red curry paste in the cupboard that had a best before of July 2017, chucked in some veg, chicken and coconut milk. Delish!

 

[m@rty]

RIP

 

[gingergundog]

Hopefully it didn't have any Shrimp Paste in it...that stuff is potent even when fresh.

 

[gingergundog]

 

[{SAS}TB]

Hi, I'm {SAS}TB and I'm a "professional eater"

Today I have snacked

Before and after my lunch

And before tea

 

[tom_nieto]

Did you buy that from an equestrian centre or from an Ann Summers Catalogue? Judging by the colour of the sauce, I reckon the latter

Bit of extra rich gravy tends to get everyone in the mood for sosig!

 

[tom_nieto]

High quality research requires high quality cake. Or in this case a high quality pastry. Pistachio cream filling from the bi-weekly farmers market. So many awesome foods there, I’m surprised they don’t run it weekly. Had a Filipino lunch which was awesome, but I missed out on their BBQ chicken which was disappointing!

 

[mac1]

crab and sweetcorn bisque.

Impossible to get a sense of flavour from the picture but my god was there.

Homemade stock from last nights prawns, peppers, onions, garlic, sweetcorn, brown and white crabmeat. Was a winner.

 

[Merlin5]

My home made mash with steak pies.

 

[{SAS}TB]

Home made mash with steak pies.

The gravy is under the mash, yeah ?

 

[Merlin5]

6y

The gravy is under the mash, yeah ?

I grabbed my tub of beef gravy granules and saw it expired last year.

 

[sigma]

Removed the skin from cod and haddock this morning and lightly blitzed them with crackers and pepper. Added an egg, shaped and left in fridge for a few hours.
Triple dipped in corn flour, egg and panko breadcrumbs and air fried at 200°C for 10 minutes and added a basic siracha, gochujang, mayo and cracked pepper sauce.

How much would it cost to employ you as a private chef?

 

[bjorkiii]

should have rubbed brown shoe polish on your mash

 

[sigma]

High quality research requires high quality cake. Or in this case a high quality pastry. Pistachio cream filling from the bi-weekly farmers market. So many awesome foods there, I’m surprised they don’t run it weekly. Had a Filipino lunch which was awesome, but I missed out on their BBQ chicken which was disappointing!

No offence but that does look like a bit of bird poop.

 

[sigma]

Hi, I'm {SAS}TB and I'm a "professional eater"

Today I have snacked








Before and after my lunch



And before tea

Carb-Wednesday!

 

[robfosters]

@{SAS}TB

Why do you insist on thoroughly destroying every pitta bread that crosses your path?

 

[{SAS}TB]

@{SAS}TB

Why do you insist on thoroughly destroying every pitta bread that crosses your path?

It's my light and gentle effeminate touch @robfosters

 

[sigma]

@{SAS}TB

Why do you insist on thoroughly destroying every pitta bread that crosses your path?

Lock up your pittas, SASTB is about.

 

[bjorkiii]

I do love a bit of celery.

 

[robfosters]

You should get Warburtons soft pittas. They’re pre sliced so you shouldn’t need to obliterate it