Ravenous Part Deux, the cheap likes thread


#9892

would you not have the pint of milk to top it off.


#9893

Don’t like the milk pal

Crougettes, chips, potatoes, sweet potatoes, Indian spuds, red cabbage, carrotte, asparagus, mushrooms and a bit of steak

Some kind of fancy apple tart now


#9894

Paella at the Lockes


#9895

The French team’s national dish is bubbling away nicely here.


#9896

Can’t wait, but is that a tagine?


#9897

Yes


#9898

Strong north african connection in the french side


#9899

505c255b8c820ac9c2e4d936e1c9c482


#9900

This is going to be something special. Chicken, onions, squash and tomatoes from the garden, apricots, garlic, ginger, chickpeas, honey, saffron, ras el hanout and cilantro. Tremendous aromas.


#9901

After a frantic googling session I settled on stuffed bell peppers for the Croatian night. Simple enough to make actually, the key to the dish is two hours of simmering in a rich tomato broth.


#9902

Stuffed with what?


#9903

Stuffing


#9904

Bluster, hyperbole and lies.


#9905

A smidgin of self-importance too


#9906

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#9907

Stuffed with what ffs.


#9908

Stuffed with Serbians.


#9909

What did you stuff them with ffs?


#9910

what are you boiling them in? scutter water?

Jesus take that thing down before I gawk


#9911

Ground beef, rice (uncooked), paprika, garlic, parsley, diced speck and an egg. Mix it up with you hands (make sure to wash Brady’s shit off them first). The stock is a chopped onion cooked in olive oil, tomato puree and vegetable stock. Cover the peppers completely and put their little hats back on. Simmer for two hours. They were delicious.