The **Now Eating** Thread

Return of the Tonpeiyaki (Using up the rest of the cabbage)

This one looked a bit better this time

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My stick leftovers in a frying pan, then on a brioche sub, and eat..

Was pork and gravy from sunday lunch, shallots i bought to make a peppercorn sauce, plus a couple of staples.. garlic, ginger, chilli and some 5 spice.. was surprisngly (chinese generic) tasty..
Those buns need a sausage in between them.
 
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