yeah i like thoseQuote:
Originally Posted by Marco
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yeah i like thoseQuote:
Originally Posted by Marco
Nice kebabs Marco, what was in the coating? Made this already for later.
https://uploads.tapatalk-cdn.com/202...df10d16a2f.jpg
Ah, fairy muff... At least that way, you're getting some nice bread to eat, so enjoy!:cool:Quote:
Originally Posted by struth
Marco.
Cheers, Roy. Other than mint, not sure, as it was the butcher's own marinade. Del just cooked them on the barbie. Is that mint sauce?:)Quote:
Originally Posted by Roy S
Marco.
Looked good anyway, the butcher I got my saddle chops from had something similar.Quote:
Originally Posted by Marco
Yes, that's the mint sauce, couldn't make much as I didn't want to strip it bare of leaves but it should be enough.
Yeah, it'll have a lovely flavour for sure, but once your plant grows more, it would be better to use more leaves and make the sauce thicker:)
Marco.
Not mad about mint with meat.. I know, I'm a heathen.. Ketchup anytime
That is exactly my bread maker.Quote:
Originally Posted by struth
Copy cat!
:doh: :lol:Quote:
Originally Posted by struth
Mint and lamb are a match made in heaven!
The only thing I put ketchup on is chips or burgers/hotdogs, as otherwise for me it just ruins good food. But, as you say, each to his or her own!:cool:
What about mustard? I love that with steak, but only Dijon. English mustard is nice on some good sliced ham (on the bone), for a sandwich.
Marco.
It'll be good then... The one I've got was expensive in the day.. Panasonic too. Think this one can drop yeast too if your doing a timed one. I usually use inactive dried yeast so it won't be able to use that on timed so will get some active stuff that goes in dryQuote:
Originally Posted by User211