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Seul, we think alike….;-)
I don't know which one of us should be more scared…
3 pm breakfast… Was too busy to have break earlier
@injunjack:
@Seul:
I think the rest of us are the ones who should be afraid.
Parsnip, carrot, potato soup…perfect for fall.
That looks fantastic Anesthetist. Any chance I could get a recipe?
Made a whole bunch of linguine last night with this set up…
and made a few trays of some meatballs today…
Can't wait to cook these up and enjoy em tomorrow
Beetroot and feta cheese risotto with chicken.
@Giles:
Chili con carne again….
G, would you be willing to give me this recipe when you get a moments chance?
Sure, P has it typed out somewhere. It is my interpretation of the classic and took years of honing , You'll need a galvanised dustbin - no pans big enough….. :D. Just checked, she has not. I'll ask Alex to scan the one at home......
Ahh G no rush and not worth the hassle. I can wait til you and P get back home. Thanks in advance.
No worries mate. I am in the office tomorrow ao can easily scan it for you!
Excellent! You guys are too kind
If you cant find a galvanized dustbin you could also use a steam table pan that they sell at any restaurant supply store…
i love eggs.
cook bacon. fry an onion in bacon grease. remove bacon… drain most of the grease add eggs. add bacon.... add onions.... add franks hot sauce
Thats how I like my eggs! LETS EAT!
Guys, any tips to bbq pork loin? I always end up with a freaking hard piece of meat..
cook it slower… real slow
also, if you use a thermometer consider removing the meat at a lower temp and letting it sit in some foil
Cooking it slow is actually what dries it out…watch...
:D. Just checked, she has not. I'll ask Alex to scan the one at home......
