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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What are you muching on? v. You fat fuck

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Have recently finished munching macaroni cheese with smoked sausage and cider. May sound a bit odd but is bloody lovely. Cider adds just enough acidity to cut the fattiness of the cheese and the smoked sauasge was 50p in the reduced section so needed using. A damn fine concoction.
 
Had some hoi sin duck noodles with a cheesy bread bun, and a bar of Lindt after cos apparently the elderly neighbour my Mum takes shopping each week keeps giving her em. She's got like twenty sat under the coffee table, result.
 
I also had a kinda risotto.

An experimental recipe in the slow cooker with chicken, rice, choritzo, veggies and a concoction of spices. Had mushrooms and spinach on the side, quick wilt job in a wok.

I'd do it differently next time.
 
Our table is groaning with various platters...

some pata negra jamon, some chorizo iberico, some slivers of smoked cured ducks breast, some Spanish blue cheese, some Manchego, a soft French cheese, some olives, some sun dried tomatoes, some preserved artichokes, some proper anchovies, and loads of other shit, and some good french bread...spunked about 30 quid at the Deli....
 
^
Yum, can I come round and toke n' scoff all your nice stuff please :D

Are you having people round or are you a greedy bastard?
 
Haven't got much of an appetite this evening so no meal for me, will get by on a cup of tea and some custard creams.
 
Mailmonkey said:
Our table is groaning with various platters...

some pata negra jamon, some chorizo iberico, some slivers of smoked cured ducks breast, some Spanish blue cheese, some Manchego, a soft French cheese, some olives, some sun dried tomatoes, some preserved artichokes, some proper anchovies, and loads of other shit, and some good french bread...spunked about 30 quid at the Deli....
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Are you and the missus sorted again then?
 
kate said:
^
Yum, can I come round and toke n' scoff all your nice stuff please :D

Are you having people round or are you a greedy bastard?
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I'd love you to come round kate.

Noones coming round, I'm just a greedy bas innit.

You reminded me to skin up though, ta doll <3

@knock, no, we're not sorted, we've been in the doldrums, and worse, for the last 3 months.

We're still eating together though. And fucking now and then. And trying to be nice to each other.

I still love her. She still loves me. but I don't know if we are gonna stay together. I don't know if I want to. I don't know if she wants to, she says she does....

17 years, a child, and a house makes things very complicated.
 
Mailmonkey said:
I'd love you to come round kate.

Noones coming round, I'm just a greedy bas innit.

You reminded me to skin up though, ta doll <3

@knock, no, we're not sorted, we've been in the doldrums, and worse, for the last 3 months.

We're still eating together though. And fucking now and then. And trying to be nice to each other.

I still love her. She still loves me. but I don't know if we are gonna stay together. I don't know if I want to. I don't know if she wants to, she says she does....

17 years, a child, and a house makes things very complicated.
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Yes I'm sure it does, and yes all those other things, and it's good you can have a banquet and a special cuddle and that, and now I'll take my nose out your business and off to the winery. <3
 
knockando said:
Yes I'm sure it does, and yes all those other things, and it's good you can have a banquet and a special cuddle and that, and now I'll take my nose out your business and off to the winery. <3
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choose wisely knock!

and thanks for asking, its appreciated <3

(you cock)
 
@knock, no, we're not sorted, we've been in the doldrums, and worse, for the last 3 months.

We're still eating together though. And fucking now and then. And trying to be nice to each other.

I still love her. She still loves me. but I don't know if we are gonna stay together. I don't know if I want to. I don't know if she wants to, she says she does....

17 years, a child, and a house makes things very complicated.
Click to expand...

Bloody hell MM I didn't realise that was going on for you :(

<3

Relationships are hard work, tell me, I've wondered a lot recently and tried to remember what it was I moaned about when I was single :\ I remembered and it was a lot and quite saddening...
 
just had a nice breakfast sambo, egg, sausage, rasher with red sauce and cup of tea.

today im going to make a pork-chorizo-butter bean stew.

stew was pretty good, got pork steak and chopped it up and fried in a pan.

then sliced up 2 types of chorizo and fried.

chopped a red and white onion plus 2 sticks of celery and fried in the chorizo oil then added 3 cloves of garlic and crushed fennel seeds..

put all into a pot and added a tin of tomatos, cup of veg stock, 2 spoons of red wine vinegar, 2 spoons of honey

salt and black pepper.

after 1 hour cooking i added a tin of butter beans and cook for another 30mins.

served with rice and bread
 
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Spice Trip
Series 1 - Episode 1
8pm - 9pm More4

This is on now, new series. It's repeated again in an hour on More4 +1.

Looks grand, shooting from some great locations too. First EP is on chillies.

This should come with a health warning: you’ll need sunglasses for the vibrant colours, and a strong stomach to handle the fieriest spices around. The premise is that hot young chef Stevie Parle and professional spice blender Emma Grazette are exploring the sources of some of the world’s most popular spices.

In this first episode they’re in Oaxaca, Mexico, where they taste some of more than 150 different types of chilli (often with alcoholic accompaniment), help local chefs prepare food for festivals, and knock up some tasty dishes themselves. It’s informative (you’ll never confuse an ancho or a habanero again), and they’re a highly engaging pair. Simply delicious.

About this programme
1/6. New series. A demonstration in how adding spice is the easiest and quickest way of transforming a simple dish from the mundane to the sensational. Award-winning chef Stevie Parle and professional spice blender Emma Grazette are expanding their horizons and heading around the world to discover the great, the good and the plain wonderful about everything spice. First stop is Oaxaca, Mexico, where chillies go back thousands of years and are as varied and complex as wine.
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ive got a thing for pancakes. the crepe kind, thin and round, not the fat american kind.

love em salty, love em sweet.....
 
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