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A serious breadhead! [emoji4] I know what you mean. I dabbled in it to a lesser extent a long while back, used to bake bread every day for the family.
Sourdough has always been my favourite ever since being introduced to the good stuff when I was living in the Bay Area many years back.
Your bread looks the business! [emoji106][emoji119]
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I used to make sourdough a lot, but became a little allergic to them for some reason. Tasty tho. a steep learning curve too
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glasgow sausage on morning roll with brown sauce.. canny beat it
Why is 'sourdough' called sourdough?
coz it has lactic acid in it from culture and tastes a bit sour.:D
Bought a couple of packs of those sausage squares (which are actually rectangular) the other day. Think I may have a couple for tea, with a fried egg, chips 'n beans!
(might do a couple of fried tomatoes to go with that lot :))
sounds good
Will be. Lorne or Ayrshire lorne sausage. We call it Glasgow sausage
That's a bit daft, as you get them all over Scotland!;)
Marco.
Like I said. :)
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that'll fill you up mate :)
Hopefully a nice stir fry. In marinade at moment
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A sweetn sour but with a twist. Some Thai red curry in it. It's great
Pasta meatballs sauce
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Looks yummy, Grant. Rigatoni is one of my fave pasta shapes. Trust me, you'll get worse here in most Italian restaurants!
Marco.
Just a hint of Parmesan then !
wasnt much :lol: 2 teaspoons..its very finely grated
Just got back from Aldi, felt hungry,waned something quick. Had Aldi ready prepared jacket potatoes (2) with cheddar cheese inside and a dollop of Aldi low calorie coleslaw, quite enjoyed it.
Sunflower and honey Boule with strawberry jam
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That was rather nice...thats my sweet intake taken are of
Nice... That's the kind of thing I have for breakfast, with a nice cappuccino and some freshly squeezed orange juice:)
Marco.
Got some Chinese style ribs in the oven, around 150 deg C for at least 3x hours. They are in a big baking tray, raised on a grate, with around 300ml water, and covered in foil. When they are ready I’ll brush them in teriyaki sauce and throw them on the chargrill for 5 or 10 mins. Will be served with sweet potato fries and coleslaw. :)
interesting, i used to make ribs myself. my way was to use a bottle of good black bean and a bottle of sweet n sour(sharwoods for both) liquidise and add water to thin... put ribs in the juice and cover in foil. cook for about 2 hrs turning once, then take out and lay on a wire with fool one to catch drips etc/ heat in oven again til well browned. sieve sauce and freeze what you dont need. use what you do as a sauce(thicken if needed) best ribs ive tasted.
Chicken curry
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you like your curry Roy :)
I love how he always arranges it in the shape of a nest :eyebrows:
Marco.
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Squid testicles. Sorry tentacles. Lol
Actually pasta. Tripoline done as a carbonara
didnt have much in but had some ham, and a bit of boursin cheese, some Parmesan and an egg.... found the tripoline at back of shelf...
Sounds nice. I think Chinese sauces and ribs were made for each other.
Here’s mine from the other night, fell off the bone.
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Egg and cheese salad lashup.
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Needed to counter the amount of meat I’ve eaten in the past week with some veggie goodness.
Patatas Bravas, 3 Bean Salad, Aubergine fritters (egg & semolina), tomato & basil salad, pan griddled courgette with bay & garlic oil & mint, toasted slices of baguette with boneless sardine, dressed with lime, hot sauce & alioli.
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Your a good cook
Cheesy conchs
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