froggg

32 minutes ago, Shuff264 said:

Lots of people hypeing this game, what normally follows is the dullest of 0-0s.

Hope I'm wrong!

Was 3-1 on the draw at 90mins.

On 22/08/2020 at 19:40, Grumpy Git said:

I was there ?

Me too.???

Dry aged Aberdeen Angus roast beef, served with homegrown roast potatoes, beetroot and buttered french and kidney beans carrots and spinach, all washed down with a glass of Rioja Tinto.

6 minutes ago, David said:

You’ll have to cut back on your 35 holidays abroad a year, get yourself a proper pizza ?

Will do.??

10 hours ago, David said:

What’s with the burnt jam? Wouldn’t feed my dog that! 
For MKIII give a takeaway a ring, one that knows how to make a pizza ?

Thanks for the subjective feedback, I’ll crack on with the homemade stuff, as a pensioner I can’t afford takeaway food as often as some.

26 minutes ago, RamNut said:

Exciting night tonight in the @Eddie household

 

 

 

Quality Ramnut, in honour of this inspired post I will post a Greco inspired dish soon.

Pepper sauce anyone? I merde you not?

2 minutes ago, Boycie said:

Looks a bit burnt to the untrained eye mate ?

Indeed it does to the untrained eye, you Sir however must have a trained eye to notice that.?

Nduja pizza mark2, this time with Scamorza  smoked mozzarella, a spicy little number, all washed down with a glass of Northern Monk IPA.

12 minutes ago, reverendo de duivel said:

Is this the recipe you use when a guest has outstayed their welcome?

Pork and beans, just don’t get downwind of anyone that’s eaten it a couple of hours ago ??

19 hours ago, Steve How Hard? said:

Just fried off some finely diced onion, celery and carrot with smoked paprika and a little cumin. Added the beans with a splash of white wine and stock, then just simmered them until the sauce thickened. Not sure if that is how you're supposed to do them but the end result is tasty. How do you do them? 

Marinate belly pork overnight in Bart Cajun spice, garlic granules, oregano, chilli flakes and olive oil, fry until good caramelisation, add chopped onions sweat them off, add chicken stock, passata, and I use borlotti and butter beans, simmer until pork is tender, approximately seventy minutes.

16 hours ago, Boycie said:

some Spanish muck, asked for chips.

You could’ve got it battered and triple fried, you know it makes sense.

Thick cut Dorset pork shoulder steaks, slowly roasted in a puttanesca sauce, served with a wedge of grand rustique and sea salted butter, all washed down with a glass of Sauvignon Blanc.

22 hours ago, Steve How Hard? said:

No traditional Sunday roast tonight. Just using up what we had in. Chicken and sausage with cowboy cannellini beans.

Love cowboy beans, how do you do yours mate?

On 15/08/2020 at 00:16, Eddie said:

My boss told me about it (he's German)

Zigeuner Sauce Recipe (for Schnitzels)

Ingredients

• ·        1 or 2 small onion, sliced
• ·        1 small carrot, Julienne
• ·        Half a red pepper, thinly sliced
• ·        2 mushrooms, sliced
• ·        1 teaspoon paprika, sweet
• ·        Pinch of hot cayenne or red chilli powder to taste
• ·        1 dessert spoon flour
• ·        75 ml red wine
• ·        1 tablespoon tomato puree
• ·        150 ml chicken stock
• ·        Salt and pepper to taste
• ·        20 g butter or sunflower oil

Method

• ·        Fry onions in butter or oil until starting to brown
• ·        Add mushrooms, fry for a further 2 minutes
• ·        Add pepper and carrot, fry for a further 2 minutes
• ·        Remove from heat temporarily
• ·        Add spices, tomato puree and flour
• ·        Add red wine
• ·        Stir and bring to boil
• ·        Add chicken stock
• ·        Add salt and pepper to taste
• ·        Simmer until thickened
• ·        Serve immediately (or cool, then microwave or re-heat)

Interesting Eddie, will give it a try. ?

1 minute ago, Eddie said:

I'll bring it back from wieners to proper German food.

Tonight, we had chicken schnitzels with thick-cut chips, garden peas and Zigeuner sauce. Basically the best sauce I have ever made.

No pics - I was running late and just didn't have time.

Send me a link for the sauce mate, haven’t heard of that.

Sweet baby Jesus you lot are filthy Schweinhunt pigdogs.

7 hours ago, Eddie said:

Made my first-ever Quiche Lorraine tonight (apart from samosas, it's my first attempt at pastry) - turned out pretty well too.

 

Did you manage to avoid a soggy bottom by blind baking the base?

100 day aged six ounce brisket burger, with garlic mayo, IOW blue cheese and fried onions, on a cheese rustique, all washed down with a glass of IPA.

Little madam.

On 30/07/2020 at 22:37, Stagtime said:

Well after starting my apprenticeship at 17, today is my last day of work before retirement. Big sesh with the boys at the Brekkie Creek hotel yesterday so sunglasses day today.

Well done fella, good honest hard work, hope it’s achieved what you hoped for, by the grin I’d say it had.

Lamb scotch bonnet chilli, three types of beans, served with Cajun wedges, all washed down with a glass of Rioja Tinto.
 

17 hours ago, Boycie said:

I’ve always thought these stone built pizza ovens in your garden are a bit of a waste as you take 3 hours to get them to temp, then your 4 pizzas cook in about 20 mins?

Agree, however the gozney rockbox is dual fuel, and most owners prefer to cook with gas.

1 hour ago, Eddie said:

The Memsahib said "It's ok". I can't ask for anything more.

Thinking of getting a gozney rockbox pizza oven and doing Indian/kebab style pizzas as part of my pop up restaurant business, you know it makes sense.?