More shots here @anon67715551
UNREAL
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What’s a fried curry mate? No liquid?
No. There is… You’ll just have to order it to find out.
when did Yorkshire puddings become part of Irish roast dinners? the last remains of British culture in Ireland
With some Wexford new potatoes (cc @Bandage) and a glass of Temparnillo (cc @anon61878697). Paul Newman’s Sticky BBQ marinade goes lovely on a steak.
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That and giving out about tactics in hurling.
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It’s a Cork thing.
Nice view of the lake there, mate 
Pork shoulder has been slow cook/smoking on the BBQ since 9 this morning. First time doing - very much looking forward to the outcome in the next hour
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It’s the back of the house. No lawn down yet
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Are those mushy peas? We’ve had Yorkshire pudding and mushy peas so far, what’s next, spotted dick?
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Probably more appropriate in the medical advice thread, mate.
I’m attempting to make a Khoresh Ghormeh Sabzi here, my first serious foray into Persian cuisine. 3lbs of assorted pieces of lamb, chops and slices of leg, a bucketload of fresh herbs, parsley, cilantro, fenugreek and green onions. Onions, garlic, black eyed peas, dried limes (limoo omani), and saffron water. Simmering away now in the slow cooker for four to five hours. Will serve with steamed Persian rice with Tahdig, a crispy layer at the bottom of the rice, made of rice, bread or in my case spuds.
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Fuck me, incredibly imaginative. I’ve often secretly aspired to execute (I almost said pull off) that one. Outstanding 
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Anything less and you can fly your magic carpet back to Azerbaijan
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