04-22-2023, 06:45 PM | #7835 |
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Fish strudel
Recipe from Bruno Albouze on yt Fish mousse baked in phyllo with spinach and parsley velouté. Delicate flavors, and the flaky crispy phyllo is a nice contrast to the smooth velouté and mousse. With salad and fruit. |
04-22-2023, 06:54 PM | #7836 |
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Leftover Lasagna...
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04-22-2023, 07:20 PM | #7837 |
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...and proper bangers at that! Our local Irish pub started using tiny things that look like breakfast sausage in their bangers and mash plate, and it is so disappointing that I only order it every three months or so now.....
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Lady Jane86766.00 |
04-23-2023, 07:01 AM | #7839 |
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Chicken shish today from our Turkish takeaway down the road when they open up so no cooking or washing up, yay!
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04-23-2023, 05:56 PM | #7840 |
Cailín gan eagla.
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Friday Night Pizza on Sunday. Why not?
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04-23-2023, 08:13 PM | #7841 |
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Drumstick and mash Potato/Turnip
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04-23-2023, 08:45 PM | #7842 |
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Lol. Went crazy tonight.
Mac & Cheese with leftover cheesy bread from Marco's
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04-23-2023, 10:22 PM | #7843 |
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instant noodle
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04-24-2023, 06:02 AM | #7844 |
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Was at a Toby Carvery eatery last week in West Surrey and they had full size sausages, in fact had a slice of everything else, pork, beef,lamb,turkey with mash and veg, with a half pint of 61 Deep pale ale, a pleasant experience and easy on the wallet under £30 for two all in.
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04-24-2023, 04:22 PM | #7846 |
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Enchiladas
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04-24-2023, 04:52 PM | #7847 |
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Ground Bison, Ramen (the fresh kind), Japanese BBQ sauce.
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04-24-2023, 08:21 PM | #7848 |
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Fish Night; Salmon, Orso and Tomato.
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04-25-2023, 09:14 AM | #7850 |
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Making a little weekday pulled pork. Put this on around 6:45a, I'll let it smoke with apple wood and whisky barrel pellets @ 190°.
![]() In about 6 hours, I'll wrap it in butcher paper with a little apple cider vinegar and pick up the heat a little, probably around 240° to 250°. Hope to have it done in time for dinner tonight.
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04-25-2023, 09:26 AM | #7852 | |
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Quote:
Can be done and drinking beers by game time.
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04-25-2023, 01:25 PM | #7853 |
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Things progressing - lost my flame for a little bit, but mostly back on track. I'd prefer the bark to be a little darker, but needed to get this thing wrapped up. Butcher paper is my choice today.
Been mopping it with a vinegar based BBQ slop that I made up...added some inside the butcher paper too. ![]()
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04-25-2023, 03:23 PM | #7854 |
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Jalapeño Fried Rice w/ Chinese Sausage
From Malee's Thai Bistro in Phoenix....lovingly transported to Tucson:
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