so true mate, ever since you distanced yourself from carryharry you have gone up in my estimation
His distance from me gives us more time to each other buddy. Everyone’s a winner.
@Horsebox my old pal, you know where i am if you need back up. #livestrong
[quote=“carryharry, post: 850544, member: 1517”]His distance from me gives us more time to each other buddy. Everyone’s a winner.
@Horsebox my old pal, you know where i am if you need back up. #livestrong[/quote]
Fuck off you horrible cunt.
:D:D:D:D:D:clap:
You’ve changed.
God i love seeing you happy.
[quote=“carryharry, post: 850544, member: 1517”]His distance from me gives us more time to each other buddy. Everyone’s a winner.
@Horsebox my old pal, you know where i am if you need back up. #livestrong[/quote]
Take your Lance Armstrong shit off this board.
[quote=“carryharry, post: 850550, member: 1517”]
You’ve changed.[/quote]
I’m only ballhopping, mate. You’re solid.
Fuck off out of the ravenous thread. Go to one of the ask Brian Tinnion threads for some advice.
I’m off to this place tonight.
[quote=“Juhniallio, post: 760590, member: 53”]Right Runt. My own recipe based on some indian cook books and years of practical experience in the field. Measurements based on a slow cooker.
First up. The onions. Cut 3 of em small as fuck. Put them in a pan with a tonne of crushed garlic (1 bulb or more) and a good couple of inches of ginger. Fry these at a highish heat in butter, not oil. You’re looking to caramelize the lot of it so it thickens the sauce in the end. When you’ve that done, throw it into the slow cooker with the lamb shanks(2). I also threw in a half pound of lamb pieces cos my brother put the shits up me that I might run out of meat. He was wrong, but I was glad when a neighbour came sniffing for a taste and I gave here loads of the pieces.
Seconds up, you’re putting all your shit in the slow cooker. I put in the following.
Two tins of chopped tomatoes
About 300mls of red wine
Ann eggcup full of Freshly ground cumin
The same of freshly ground coriander seeds
About 4 teaspoons of pataks tikka masala curry paste They had no Jalfrezi in the shop).
Freshly ground Cardagmon and cloves
I had nutmeg and a load of garam masala in there too
2 Peppers
Punnet Mushrooms
A couple of spoons of a lime and mango chutney I got at christmas.
A half a sweet potato that was in the fridge.
5 chillies cut small. (it still wasn’t hot enough imo).
Basically throw in all the herbs and veg you like but remember
-Make the herbs and spices freshly ground/cut if you can, they taste way better.
-Cut the veg small so that over the cooking time they almost dissolve adding greatly to the mix of flavours and the texture.
-Make sure your meat is covered during cooking.
-The longer cooking time the better for that meat.
Throw it in the slow cooker and let the fucker go about 7/8 hours. I started it on high then dropped it to medium. About and hour before the end I put in some spinach and some split lentils (almost cooked) to thicken. After it’s cooked for a while taste it and see what you think. You’ll know what it needs. You can also thicken with yoghurt but if you do drop the temperature to low so you don’t curdle it. and if it’s yoghurt it goes in damn close to the end.
Think that was it. Probably some other stuff fell in along the way but I can’t remember. Sounds like a lot of work but after the onions/garlic/ginger bit it’s just fucking shit in the pot and letting it get on with it.
Good luck.[/quote]
The little lady has pulled a sickie from creche so i’m at home having a bash at something like this again. It’s a race against time though, i only got it bubbling around two so it might only get four hours cooking.
And yes fagan, the wine is in again, but not without thought.
[quote=“Julio Geordio, post: 850600, member: 332”]Fuck off out of the ravenous thread. Go to one of the ask Brian Tinnion threads for some advice.
I’m off to this place tonight.
http://www.pittbrosbbq.com/[/quote]
Forum favourite Lovin Dublin fairly ripped them to shreds on his blog recently
http://lovindublin.com/hipster/dublins-latest-hipster-bbq-joint-is-just-a-complete-rip-off/
[quote=“Spidey, post: 850608, member: 289”]Forum favourite Lovin Dublin fairly ripped them to shreds on his blog recently
http://lovindublin.com/hipster/dublins-latest-hipster-bbq-joint-is-just-a-complete-rip-off/[/quote]
Hmmm, seems to be slating everything but the food though, so I’m not fussed. I’ll let ye know how I get on.
Aye, he only really has a go at the fact they’ve copied a menu from elsewhere. Which is likely copied from somewhere else. Which in turn was copied…etc.etc.
I couldn’t give a thrupenny fuck so long as the food is good. Enjoy and make a right pig of yourself.
I’m meeting the missus in the Black Sheep on Capel Street in an hour or so. I’m going to have a craft beer and possibly some kind of artisan burger.
[quote=“Thrawneen, post: 850617, member: 129”]Aye, he only really has a go at the fact they’ve copied a menu from elsewhere. Which is likely copied from somewhere else. Which in turn was copied…etc.etc.
I couldn’t give a thrupenny fuck so long as the food is good. Enjoy and make a right pig of yourself.
I’m meeting the missus in the Black Sheep on Capel Street in an hour or so. I’m going to have a craft beer and possibly some kind of artisan burger.[/quote]
Love that place. Nothing like fancy beer to validate excessive drinking.
[quote=“Thrawneen, post: 850617, member: 129”]
I’m meeting the missus in the Black Sheep on Capel Street in an hour or so. I’m going to have a craft beer and possibly some kind of artisan burger.[/quote]
Bring earplugs mate - it’s a noisy kip. Food is top notch though.
[quote=“Thrawneen, post: 850617, member: 129”]Aye, he only really has a go at the fact they’ve copied a menu from elsewhere. Which is likely copied from somewhere else. Which in turn was copied…etc.etc.
I couldn’t give a thrupenny fuck so long as the food is good. Enjoy and make a right pig of yourself.
I’m meeting the missus in the Black Sheep on Capel Street in an hour or so. I’m going to have a craft beer and possibly some kind of artisan burger.[/quote]
Look out for Guinness taps. Their pub in Blackrock has a fuckin Guinness tap in it. Sellouts.
No worries Horse, I’ve seen how this one pans out. As the guards are leading your bossman away cos of the kiddie porn the company found on his computer during the course of the investigation, there’s a crowd of supine apologists crowded around you. Some of them are hot chicks. As they apologise for how they’ve treated you`, you throw back your head and make your trademark dolphin sound. Eck, eck, eck eckeck.
the end.
Medium Rare Angus Rib Eye Steak done in the pan with finely chopped garlic and some kerrygold.
Mushrooms and onions done on the side.
Roast spuds.
And a bottle of Hobgoblin to wash it all down.
Not bad for a Wednesday night.
Angus ribeye is hard bet.
[quote=“Kinvara’s Passion, post: 850699, member: 686”]Medium Rare Angus Rib Eye Steak done in the pan with finely chopped garlic and some kerrygold.
Mushrooms and onions done on the side.
Roast spuds.
And a bottle of Hobgoblin to wash it all down.
Not bad for a Wednesday night.[/quote]
Good man KP, I’ll get onto supermacs and let them know you’ll be in after the football.