Lenmcharristar 9,169 Posted February 6, 2021 Report Share Posted February 6, 2021 1 minute ago, Ted Newgent said: I was thinking of caramelised red onion sausage what mustard do you use? powered, white or black whole seeds? Powdered but any would do, theyre crackers, make the bog ones and slice them up the middle, butterfly them then roast them in the oven, with nice plain bread or fresh crusty and a nice tomato relish 1 Quote Link to post Share on other sites
Bush Rummager 3,744 Posted February 6, 2021 Report Share Posted February 6, 2021 13 minutes ago, Ted Newgent said: I was thinking of caramelised red onion sausage what mustard do you use? powered, white or black whole seeds? What time is it Ted, where you are??... Quote Link to post Share on other sites
Lenmcharristar 9,169 Posted February 6, 2021 Report Share Posted February 6, 2021 13 minutes ago, Lenmcharristar said: Powdered but any would do, theyre crackers, make the bog ones and slice them up the middle, butterfly them then roast them in the oven, with nice plain bread or fresh crusty and a nice tomato relish Make the big ones not bog ones fs 1 Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted February 6, 2021 Report Share Posted February 6, 2021 Ted's six hours behind us. About 17:10 for him, right now, then. 2 Quote Link to post Share on other sites
Ted Newgent 4,896 Posted February 6, 2021 Report Share Posted February 6, 2021 24 minutes ago, Ken's Deputy said: Ted's six hours behind us. About 17:10 for him, right now, then. Time wise yes years wise probably around 30 1 Quote Link to post Share on other sites
Bush Rummager 3,744 Posted February 6, 2021 Report Share Posted February 6, 2021 27 minutes ago, Ken's Deputy said: Ted's six hours behind us. About 17:10 for him, right now, then. So we're all about fuked....and Ted is just cracking the top off a cold one!! 1 Quote Link to post Share on other sites
Ted Newgent 4,896 Posted February 6, 2021 Report Share Posted February 6, 2021 14 minutes ago, Bush Rummager said: So we're all about fuked....and Ted is just cracking the top off a cold one!! Just getting going Things slowed up due to me beers fckn frozen can’t exactly microwave the buggers 1 Quote Link to post Share on other sites
kanny 19,322 Posted February 7, 2021 Report Share Posted February 7, 2021 Sunday starter 8 Quote Link to post Share on other sites
mushroom 12,352 Posted February 7, 2021 Report Share Posted February 7, 2021 So woke up this morning in the dog house Took her out for a make up meal Beans and beef rib in a smokey sauce to start, Pig cheek for her and a mixed grill for me. Photos are shit but it was bloody delicious. 2 Quote Link to post Share on other sites
kanny 19,322 Posted February 7, 2021 Report Share Posted February 7, 2021 Lemon chicken and rice. 4 Quote Link to post Share on other sites
South hams hunter 8,814 Posted February 7, 2021 Report Share Posted February 7, 2021 Misses has started a little at home business and seems to be going well. Bottom box is vegan and the creme egg cookie was an experiment that went really well. 2 Quote Link to post Share on other sites
Bush Rummager 3,744 Posted February 7, 2021 Report Share Posted February 7, 2021 33 minutes ago, kanny said: Lemon chicken and rice. Some belting snap again Kanny.. are you 'bubbling' with Sat Bains by any chance??... Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted February 7, 2021 Report Share Posted February 7, 2021 Fried Rice Advice? Made some attempted chink takeaway fried rice, last night, lads. Wasn't what I'd hoped for Primarily my own fault as I wasn't focused and under boiled the rice to start with. Fukked from the start then. My question is: This recipe called for 1 Tablespoon of Dark Soy Sauce. One of Light. (In about 2 1/2 cups of prepared rice). I'm reasonably sure most recipes tend to use only Dark? Wonder if it's only one spoon, too? Dunno. This stuff - apart from being too 'hard' - was a bit overpoweringly soyed. One Tbspn Dark? Just the one of Light? Half of each? What's anyone reckon? Cheers. Quote Link to post Share on other sites
kanny 19,322 Posted February 7, 2021 Report Share Posted February 7, 2021 11 minutes ago, Bush Rummager said: Some belting snap again Kanny.. are you 'bubbling' with Sat Bains by any chance??... Tbf its the wife's work, im really enjoying this aspect of her furlough 1 Quote Link to post Share on other sites
mushroom 12,352 Posted February 7, 2021 Report Share Posted February 7, 2021 8 minutes ago, Ken's Deputy said: Fried Rice Advice? Made some attempted chink takeaway fried rice, last night, lads. Wasn't what I'd hoped for Primarily my own fault as I wasn't focused and under boiled the rice to start with. Fukked from the start then. My question is: This recipe called for 1 Tablespoon of Dark Soy Sauce. One of Light. (In about 2 1/2 cups of prepared rice). I'm reasonably sure most recipes tend to use only Dark? Wonder if it's only one spoon, too? Dunno. This stuff - apart from being too 'hard' - was a bit overpoweringly soyed. One Tbspn Dark? Just the one of Light? Half of each? What's anyone reckon? Cheers. Make the rice the night before mate. Have a look at this YouTube channel https://youtube.com/c/ZiangsFoodWorkshop Fried rice - 1 1 Quote Link to post Share on other sites
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