EADD what are you munching on? Not overdone like the last thread.

[mydrugbuddy]

ive not had swede for ages, but it is really nice with lots of pepper and mashed up with butter and served either alongside mashed up potatoes or mixing them both together. I forget now what meat i had with them, some form of pork or beef steaks i think. Even sausages would go well as an accompniment.

 

[THECATINTHEHAT]

Swede is a bit bollocks

Risotto, owen

Meh, could do. I've eaten so much risotto in my life it's lost it's appeal a bit though, was thinking of somthing a bit different.

 

[ponch]

Make some moqueca. That shit is delicious!

 

[spudgun]

Anyone got any suggestions for something for me to cook today?

Bresse chicken liver terrine, followed by a chocolate souffle.

Or you could just deconstruct a doner meat pizza with chips (by vomiting the ingredients on a plate... oh wait, appears to have already been done on the last page)

 

[ColtDan]

That shit is delicious!

Are you an american?

 

[SummerSerenade]

Haha.

I'm going to make my curry now anyway, omnomnom, be jealous. If I don't come back to a picture of some sort of food I will be most disappointed.

Also, I like swede. No root vegetable hate please.

 

[ponch]

Are you an american?

Only on wednesdays

 

[THECATINTHEHAT]

Bresse chicken liver terrine,

I actually make a superb chicken liver and foie gras parfait, bit long winded and the recipe doesn't scale down though.

I'm going to make sweetcorn pakoras.

 

[spudgun]

Tut tut - No Bresse, no dice

 

[Shambles]

Spicy pork 'n' beans concoction with basmati. Was a bit concerned when it was simmering cos tasted a bit shonky but ended up rather tasty in the end. Also, no microwaving involved today

 

[ColtDan]

Haha.

I'm going to make my curry now anyway, omnomnom, be jealous. If I don't come back to a picture of some sort of food I will be most disappointed.

Nice.. post up a pic of the curry

 

[Shambles]

Not interested in pix of my homemade curry then, Dan? Sexist pig

(not that i could post pix but principle and that - it's mostly reddish-orangish if you wish to paint a mental picture though)

 

[SummerSerenade]

Yeah I didn't take a picture but I guess it looked rather curry-ish. Was good even though I could barely eat all of cos my stomach has shrunk to the size of... something very small. And now I'm eating blood (drinking blood?) because my lip is bleeding for some reason. NICE.

 

[spudgun]

I guess it looked rather curry-ish.

The dizzying heights of culinary excellence

I'm sure it tasted proper ... tasty

 

[SummerSerenade]

You could even say it tasted rather curry-ish.

 

[Shambles]

And now I'm eating blood (drinking blood?) because my lip is bleeding for some reason. NICE.

Being a top chef, you could always save it up in a small pot and turn it into black pudding. Could probably charge a bleedin' fortune for it too. Combines niche food-fetishism with actual fetishism - doubles the potential market.

 

[SummerSerenade]

As a third benefit, I could also test my theory that a drop of my blood would be enough to get you high. You're onto something here Shambles, with ideas like that I'm not sure why you're not rich... or wait. Maybe you are

 

[Shambles]

No, no I'm not. At all.

It's been a running joke for the last 20-odd years that if I'm ever short of money I should just start selling syringes full of my own blood. Reckon mine may be just a wee bit more potent than yours

(also barrel aged for a good two decades)

 

[spudgun]

1988 - A good year :D

 

[SummerSerenade]

Lies. You're probably Alan Sugar leading a double life.

At the moment I think my blood would be a good drug %. You could be right about aging improving the potency though, if I sustain a bloody injury I'll siphon some off and let you know in 20 years. But even without drugs in, my blood would be valuable, as it would make you, at least by a tiny fraction, like me.

1988 wasn't a particularly good year for me. Not that I remember any of it.