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Discussion in 'Lifestyle, Health & Diet' started by acpoynton, Sep 22, 2012.
Stilton, crackers & pickled shallots, makes up for crappy tea...
@tek-monkey I have been reliably informed that next years Burns Night Haggis have now been successfully bred.
A rare photo in their natural habitat.
Thought they only had legs on the left side, that's why they run in circles and are easy to catch....
That's caused by interbreeding...............
A mutation of the highland haggis, who have 2 legs shorter to ensure they stay upright on the mountains. They say a leftie bred with a righty and just messed up the gene pool completely, usually this can't happen as one will fall over while trying to mate.
Lemon & Black pepper coated Basa, minted baby potatoes, peas & sweetcorn. Tea in 30 mins, what's not to love.
I might of had a Kiplings Bakewell tart for afters..
I ran out of chilli powder, so thought I would use a dash of chilli sauce, extra hot chilli sauce..... It wasn't a dash, more like half a bottle.... Oops.
The minime & I polished it off, the carer had some sort of melt down and gave up, and scraped it in the bin..... Then looked up reason's on the internet that he can't eat hot food anymore.
I think I've found a cure for covid.
Fridge remains sandwich.
It's getting pretty dire here.....
Shall we send rations?
Went to Ayo Gorkhali last night with a friend who’d never tried Nepalese before. She really loved the food and the experience.
The food was fantastic and the service second to none, not to mention lashings of Gurka beer.
I would have taken a photo of the food but it disappeared too quickly.
Oh and the chef gave me the recipe for that sauce that they serve with the free poppadoms before the starters
That is the best sauce ever!
The carer put a chilli in the slow cooker before he went to work today, no cooking for me tonight!
What kind of sauce is it??
It has to have tamarind in, surely?
I love tamarind, so whatever it is, please can we all have the recipe....?
Tonights culinary offering was spaghetti bolognese. It was loaded with so much garlic Dracula will be able smell me from 100 mile away.
But neither of us could taste it! He reckons cos we have it so often, we've become oblivious to the taste.
Correct it has. I was surprised about how few ingredients it has to be honest.
I'm not sure how much this will make as I usually measure ingredients such these by the table/tea spoonful.
I wasn't sworn to Gurka secrecy so here goes:-
Tamarind sauce.....200 gram
Black salt..................10 gram
Coriander powder.....5 gram
Mix and cook until it thickens.
Fish and chips from Pye Green Fish Bar.
Really rather nice.