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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What are you munching on? v. Bratfud Bean Pie for brains!

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it's lookin okay, just about to start preppin it, me wife don't get home from work till 7...

as I said Dan, it's lookin okay, but a bit, well, lacking...can you suggest anything to add a bit of zing?
 
Ooo mailmonkey that sounds such a lovely lurv menu you have on tonight <3 I hope you're going all out with candles, best silver and whatnot.

I'm doing that ye olde Scot-Italian romantic dish - smoked haddock macaroni cheese lol
 
MSB, I thought about some sort of spud in the main, but tbh, the starter of mussels and crusty bread will be the carb for the meal, and will be pretty filling anyway....I didn't want to overkill on the veg....

She might not see it that way, she likes potatoes with her food, in which case I'll wish i'd taken your advice.

:D
 
This is very true! I just get a bit confused without something properly carby with the main, cus I don't actually enjoy veg - I just tolerate it! I'm pretty fussy any way lol. How do you cook your chops?
 
Mailmonkey said:
it's lookin okay, just about to start preppin it, me wife don't get home from work till 7...

as I said Dan, it's lookin okay, but a bit, well, lacking...can you suggest anything to add a bit of zing?
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breakcorefiend said:
lol, sardine and beetroot souffle's with a jaffacake salad :P
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this! excellent suggestion. add custard creams to the jaffa salad, microwave it and add piccalilli. combine it together. lots of piccalilli. masterpiece. bon appetit
 
Mr Smokes Blunts. said:
This is very true! I just get a bit confused without something properly carby with the main, cus I don't actually enjoy veg - I just tolerate it! I'm pretty fussy any way lol. How do you cook your chops?
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Hmmm, I'm completely anal about cooking.

I balance the chops on the fat on a griddle pan, then turn them and balance them on the bone end for a bit, then just griddle each side , time depending on thickness, make sure to rest them for a few mins in a lukewarm oven so not raw but very rare. I have to balnce them on the fat side first or it's hard to cook a lamb chop rare AND cook the fat properly.

EDIT>>>they fuckin expensive organic rare breed chops too, cost me £14 for 4, so makes sense to be anal about cooking them right. I never understand a lot of European countries where lamb chops are always served charred and dry, they don't get the concept of rare lamb, look at me like a loon.
 
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