OK, What's For Lunch or Tea Today?

[Marco]

I love how he always arranges it in the shape of a nest

Marco.

[struth]

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...

[Yomanze]

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.

Sounds nice. I think Chinese sauces and ribs were made for each other.

Here’s mine from the other night, fell off the bone.

[struth]

Sounds nice. I think Chinese sauces and ribs were made for each other.

Here’s mine from the other night, fell off the bone.

lovely, and nice crispy chips....not had chips for a while.. not chip cooker or oven now

[walpurgis]

Egg and cheese salad lashup.

[Roy S]

you like your curry Roy

That and pasta Grant.

I love how he always arranges it in the shape of a nest

Saves the sauce escaping.

[mightymonoped]

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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[struth]

Your a good cook

[mightymonoped]

Your a good cook

Thanks Grant (but I only post the successes)


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[struth]

Cheesy conchs