[quote=“The Runt, post: 769915, member: 181”]How the fuck did you have a BBQ this evening? It’s rotten out.
Had a lovely Thai Curry, made up the paste myself.[/quote]
It’s got a cover.
Did you grind up the paste with pestle and mortar or what? Fair play.
[quote=“glasagusban, post: 769920, member: 1533”]It’s got a cover.
Did you grind up the paste with pestle and mortar or what? Fair play.[/quote]
Dry spices in the pestal and mortar and then finished in the blender. I had planned on following a recipe but realised half way through I was missing some stuff I needed. Can’t believe I didn’t have any shrimp paste :oops:
Good effort Runt. Sounds awesome. Rookie mistake on the shrimp paste though. I am mortified for you.
Cold Seafood platter, brown bread and a pint of Guinness at Linnanes. Followed by a few slices of rhubarb tart and ice-cream at a friends house.
I’m wedged.
Just made Thai red curry from scratch, lovely stuff. I’ve charged herself with pudding but I’m not seeing anything :mad:
How did you get on with the paste CM?
You get any desert in the end mate?
I’d say he’s getting it right now 
Made my own paste, kid. See below.
http://www.bbcgoodfood.com/recipes/4244/
Pudding was one of those giant bourbon biscuits from Costa coffee. Nice, but a cop out …
[quote=“ChocolateMice, post: 771489, member: 168”]Made my own paste, kid. See below.
http://www.bbcgoodfood.com/recipes/4244/
Pudding was one of those giant bourbon biscuits from Costa coffee. Nice, but a cop out …[/quote]
A tame version of a proper paste but kudos on the effort.
[quote=“ChocolateMice, post: 771489, member: 168”]
Pudding was one of those giant bourbon biscuits from Costa coffee. Nice, but a cop out …[/quote]
Major cop out.
:guns:
Feel free to forward on your recipe…
Pork belly with crackling on Saturday evening washed down the a decent red. Having the remains of it on a sandwich in work now with a nice cheese, tomato and dijon mustard on a turkish bread. Lovely.
I had a pork with crackling sandwich from Avoca last week-it was very greasy and I concluded that, tasty and all as crackling is, it has no place in a sandwich.
The fat from Pork appears to be far more flammable than fat from say steak or lamb…
My barbeque went on fire on Friday evening after leaving some pork chops there unwatched for a short period. I managed to detach the gas and it settle down eventually.
I should also add that this was our own pig and the levels of fat would be pretty high.
Have just finished a lovely barbecue. Sirloin steak, lamb cutlets and sausages. Outstanding.
It was just the pork in the sandwich Horsebox, the crackling was accounted for on Saturday.
I am fucking ravenous. I have been since about 10.30. That is despite me having a bowl of porridge and two slices of toast this morning.
I have discovered a new food combination, stewed rhubard on porridge. Fuckin delish!