Ravenous

Culture
10401

[QUOTE=“Tassotti, post: 1102266, member: 361”]200 grammes of dates,
175 grammes of oats
175 grammes of nuts (whatever you like best, I go for a mixture of almonds and hazelnuts)
100 grammes of natural peanut butter
40 grammes coconut oil

Thats it, make a paste with the dates in your bullet, toast the oats and nuts for 15 minutes and melt the coconut and peanut butter in a microwave, mix the whole lot together and place in fridge over night, unreal, unbelievable, savage filling snacks[/QUOTE]

I’m gonna give this a try at some point soon

10402

[QUOTE=“Mac, post: 1102272, member: 109”]I’m gonna give this a try at some point soon[/QUOTE]it will change your life in ways that you never thought possible

10403

I must warn ye, these bars are absolutely unreal, I cut the slab into roughly 12 or 13 pieces, I only ate one so far today, they are lovely, not too far away from a snickers, but with none of the disgusting processed shit

10404

60 grammes of oats, 15 grammes of chia seeds, 20 grammes of blueberries, soaked in half a cup of almond milk overnight and heated for 1 minutes 45 seconds in the microwave, unreal.

10405

2 eggs, 1 banana, pinch of cinnamon. Into the bullet for 30secs.

Pancakes.

10406

first bit of Sunday lunch in two months there, a dinner that not involve herb encrusted salmon, unreal, I prepared a bit of roast pork, 1 spud and a massive serving of mixed fresh veg, with a tiny drop of gravey, I noticed I was fully satiated after it, if I was still eating like a roaster I would have polished off the whole piece of meat and load of spuds and then a desert, currently drinking a lively latino cooffee for desert, living, not existing

10407

green tea is some stuff, some buzz off it

10408

@Tassotti got an Indian for the first time in ages. Chicken Chilli Masala.
Savage.

10409

Two darns of salmon, a good portion of pasta, and broccoli. For a sauce I mashed up an avocado with some lemon juice, grated in three cloves of garlic, and mixed in fresh pesto. Topped with manchego cheese and black pepper. Unreal!

10410

3 cloves of garlic for 1 plate of food, bud?

10411

A plate and a half I suppose, it didn’t all fit on one.

10412

Unreal 3 n 1 here. Chilie con carne with chips and rice.

10413

Fit to burst after that. I’ll have one of them frothy coffees now with a twix and I’ll be bate.

10414

[QUOTE=“Fran, post: 884968, member: 110”]Lamb shanks, mate. Lamb shanks.

  • toss them in a flour, salt and pepper mix
  • seal them on the pan
  • throw them in the casserole with a few pre-sauteed shallots, garlic, carrots, parsnips, turnips.
  • cover them with beef stock, a few sprigs of rosemary, a bay leaf, a teaspoon of red currant jelly
  • lash them in the oven at about 160 for 3-4 hours, or until the meat is falling off the bone
  • season them to your required taste
  • serve them with mashed potatoe
  • wash them down with a glass of red[/QUOTE]

I will attempt this or something similar tomorrow.
Would you ever swap in some red wine for some of the beef stock?

10415

[QUOTE=“TreatyStones, post: 1109622, member: 1786”]I will attempt this or something similar tomorrow.
Would you ever swap in some red wine for some of the beef stock?[/QUOTE]
yeah a direct swap…put the red wine in the casserole and kick back after with a glass of beef stock…

10416

I had some lovely feed of raw salmon mixed with lemon juice and smoked salmon ,onion and gherkins and capers…fookin delish

10417

I have to admit that that is possibly the most disgusting meal ever posted in this thread.

Is your cooker broken?

1 Like
10418

[QUOTE=“Fagan ODowd, post: 1109637, member: 706”]I have to admit that that is possibly the most disgusting meal ever posted in this thread.
[/QUOTE]

Do you have @glasagusban on ignore?

10419

It’s a fucking darne of salmon. Darn is what you do to your socks, though you’d probably eat those as well

10420

[QUOTE=“TreatyStones, post: 1109622, member: 1786”]I will attempt this or something similar tomorrow.
Would you ever swap in some red wine for some of the beef stock?[/QUOTE]

I can’t remember but I’m sure I’ve done it at some stage. I’d suggest not too much red wine though as you may drown out the lamb flavours