blandy Posted August 22, 2017 Moderator Share Posted August 22, 2017 I followed that recipe to the letter @lapal_fan, and it's rubbish. As soon as I poured the custard into the toaster - just after the bit where you said to put the cheese triangles in the cup, there was a loud bang and flash and it went all dark. The toaster was ruined - it was all crunchy and metallic tasting. 1/10, would not make again - it tasted horrible and the portion was too small. 1 1 Link to comment Share on other sites More sharing options...
Stevo985 Posted August 22, 2017 VT Supporter Share Posted August 22, 2017 The last two posts made me literally lol in the office Link to comment Share on other sites More sharing options...
lapal_fan Posted August 22, 2017 Share Posted August 22, 2017 3 minutes ago, blandy said: I followed that recipe to the letter @lapal_fan, and it's rubbish. As soon as I poured the custard into the toaster - just after the bit where you said to put the cheese triangles in the cup, there was a loud bang and flash and it went all dark. The toaster was ruined - it was all crunchy and metallic tasting. 1/10, would not make again - it tasted horrible and the portion was too small. Oooh, sorry to hear that @blandy.. Next time, make sure you put just the right amount of custard into the toaster. As I said in my post, it's very much a trial and error recipe. Next time, you can try digging a hole in your garden (say 6ft deep and 12ft in diameter), put down 13 bags of charcoal, light them, leave them for 5 minutes until ready to cook on (or the steam runs white/see through) and wrap your toaster in foil. Then simply bury the toaster under the pile of dirt next to the hole. This uses the grounds VERY OWN geothermal heat to fix your toaster. Maybe God have mercy on us all, Lap x x 1 Link to comment Share on other sites More sharing options...
blandy Posted August 22, 2017 Moderator Share Posted August 22, 2017 1 minute ago, lapal_fan said: Oooh, sorry to hear that @blandy.. Next time, make sure you put just the right amount of custard into the toaster. As I said in my post, it's very much a trial and error recipe. Next time, you can try digging a hole in your garden (say 6ft deep and 12ft in diameter), put down 13 bags of charcoal, light them, leave them for 5 minutes until ready to cook on (or the steam runs white/see through) and wrap your toaster in foil. Then simply bury the toaster under the pile of dirt next to the hole. This uses the grounds VERY OWN geothermal heat to fix your toaster. Maybe God have mercy on us all, Lap x x Thanks, but what do I do with the left over pickled onion and the herring from your list of ingredients? are they for pudding? Sounds yummy if so. 1 Link to comment Share on other sites More sharing options...
lapal_fan Posted August 22, 2017 Share Posted August 22, 2017 37 minutes ago, blandy said: Thanks, but what do I do with the left over pickled onion and the herring from your list of ingredients? are they for pudding? Sounds yummy if so. Oh ffs @blandy, just shove it up your arse will ya? 1 Link to comment Share on other sites More sharing options...
blandy Posted August 22, 2017 Moderator Share Posted August 22, 2017 30 minutes ago, lapal_fan said: Oh ffs @blandy, just shove it up your arse will ya? Cool, yeah. No probs. Same as usual, then. Thx. 1 Link to comment Share on other sites More sharing options...
lapal_fan Posted August 22, 2017 Share Posted August 22, 2017 (edited) 9 minutes ago, blandy said: Cool, yeah. No probs. Same as usual, then. Thx. The mental images.. quite provocative. Join me next week for Jam sandwiches made from sand and dog dirt. Edited August 22, 2017 by lapal_fan Link to comment Share on other sites More sharing options...
peterms Posted August 22, 2017 Share Posted August 22, 2017 13 hours ago, Risso said: That sounds amazing. Does the fennel come through strongly in that, as it's one flavour that I really don't like. It does come through, especially if you add fennel seeds, and, as the original recipe says, a glass of Pernod or Ricard. You could leave all that out, if you prefer not to have that taste in the background. I usually add some sweet and hot smoked paprika, and that would more than compensate for leaving out the aniseedy flavours. Link to comment Share on other sites More sharing options...
snowychap Posted August 22, 2017 Share Posted August 22, 2017 12 hours ago, lapal_fan said: Pour roughly Surely a gentle pour would have made all the difference? Link to comment Share on other sites More sharing options...
maqroll Posted August 23, 2017 Share Posted August 23, 2017 BBQ pork ribs slathered in two house sauces, one smoky and vinegary, the other piping hot and sweet. Pickle slices and raw blanched onion for a sort of side dish, and all washed back with canned pale ale. 2 Link to comment Share on other sites More sharing options...
AVFCDAN Posted August 23, 2017 Share Posted August 23, 2017 7 hours ago, maqroll said: BBQ pork ribs slathered in two house sauces, one smoky and vinegary, the other piping hot and sweet. Pickle slices and raw blanched onion for a sort of side dish, and all washed back with canned pale ale. Christ that sounds good. 2 Link to comment Share on other sites More sharing options...
villa4europe Posted August 23, 2017 Share Posted August 23, 2017 (edited) ribs to me are the number 1 almost guaranteed disappointment when eating, we as a country just seem to be shit at them both in terms of the quantity/quality of the meat and the cooking process, i watch tv and see people with ribs where big chunks of meat falls off them, order them from a restaurant and do well to scrape a mouthful off when i was in canada i had them about 4 times in the space of a week, including bison ribs, world away from what we do cooked them myself a few times with varying success, definitely recommend slow cooking them in the oven with a tray of water underneath Edited August 23, 2017 by villa4europe 2 Link to comment Share on other sites More sharing options...
Popular Post peterms Posted August 25, 2017 Popular Post Share Posted August 25, 2017 Fish stew as described earlier. 8 Link to comment Share on other sites More sharing options...
Xela Posted August 29, 2017 Share Posted August 29, 2017 (edited) 2 of these sizzling bad boys on Saturday, between the four of us With a few sides of chips and nans @mottaloo Edited August 29, 2017 by Xela 1 Link to comment Share on other sites More sharing options...
wazzap24 Posted August 29, 2017 Share Posted August 29, 2017 I went to that Jamie Oliver 'Feastival' thingy on Alex James' farm. Food was fantastic. Link to comment Share on other sites More sharing options...
mottaloo Posted August 29, 2017 Share Posted August 29, 2017 (edited) 2 hours ago, Xela said: 2 of these sizzling bad boys on Saturday, between the four of us With a few sides of chips and nans @mottaloo That looks awesome dude ! I also like how you went for the minimal side salad too ! By the way, what's the green thing to the left of the kebab ? Edited August 29, 2017 by mottaloo 1 Link to comment Share on other sites More sharing options...
mottaloo Posted August 29, 2017 Share Posted August 29, 2017 On 25/08/2017 at 20:42, peterms said: Fish stew as described earlier. Fish stew ?!? Link to comment Share on other sites More sharing options...
Xela Posted August 30, 2017 Share Posted August 30, 2017 21 hours ago, mottaloo said: That looks awesome dude ! I also like how you went for the minimal side salad too ! By the way, what's the green thing to the left of the kebab ? Salad is free! That was a stock photo.... I have actual photos of the meal on my phone but too lazy to upload! The green thing... is chicken! Its just marinated in different spices to the tikka or tandoori stuff. Its not spicy... and I couldn't tell you what it was... but it tastes nice! 1 Link to comment Share on other sites More sharing options...
snowychap Posted August 30, 2017 Share Posted August 30, 2017 On 29/08/2017 at 18:26, Xela said: 1 3 Link to comment Share on other sites More sharing options...
snowychap Posted August 30, 2017 Share Posted August 30, 2017 Just about to sit down to some honey and wholegrain mustard glazed gammon (simmered with peppercorns, bay leaves and parsley stalks then smeared in glaze and roasted), dauphinoise potatoes and broccoli. 1 Link to comment Share on other sites More sharing options...
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