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was damn good anyways... i always did make good pud rice:lol:Quote:
Originally Posted by tapid
Tashtee...:)
I know you love a nice Coq:eyebrows:
Marco.
Pour déjeuner cet après-midi... Carré d'agneau rôti, avec un peu jus de viande, sauce à la menthe fraîche, fait à la maison, gratin dauphinois, des haricots verts et aussi des autres légumes de saison:
https://imagizer.imageshack.com/v2/1...924/i7Qjwm.jpg
https://imagizer.imageshack.com/v2/1...923/28DcOt.jpg
Félicitations de la saison à tous!:cheers::christmas:
Marco.
cheesey pots and a lamb chop with veg :eyebrows: looks great, although id want more cheesey pots:lol:
Looks great.Quote:
Originally Posted by Marco
How did Del do those cutlets? Grill?
Marco,Quote:
Originally Posted by Marco
That plate looks like it came from a French restaurant. How can an Italian man be happy with that little spoon full of cheesy potato's ?
That plate is lucky to be 250 calories. Ok, what did you do to upset Del?
Lol - that's 'cos you're a bigger 'potato hand' than me! They were lovely though - and there were extra helpings available had I wanted them.Quote:
Originally Posted by struth
You know I don't like my plate too 'crowded up' all at once. That's how we Europeans do things, with everything in separate bowls to help yourself, so you just fill the plate with what you think you'll manage to eat, no more.
Cuts down on wastage that way, too!:)
Marco.
Cheers, dudekins... I asked her and she said that she done them in the oven, first laid down in a tray to cook them through, then for the last 20 mins stood the chops up (fat side up), so that the fat crisped up and rendered down nicely - they certainly hit the spot:)Quote:
Originally Posted by User211
Marco.