yes…god knows and so do all the animals in his kingdom…its big big news across the internet…
I’ll bottom line it for you…you do follow every post around here because you simply have nothing else do with yourself…
Our Spanish neighbour dropped in some Paella there earlier on, delicious. Would you be a fan of the Paella @Bisto
Please don’t tell me they mixed seafood with meat in it. Roaster behaviour. It’s one or the other.
Fuck no
Has someone told the spanish this?
Spanish roasters I imagine, I mean, what do they know about their national cuisine??
You mug .
I asked my Spanish neighbour about seafood and meat mixed Paella when I bumped into her this morning and she just muttered ‘tostadores’ turned on her heels and marched away
yes I’m a fan…of Spanish paella, not the traditional castleknock paella…
That’s a tosser/roaster combination… A good Paella will always have chorizo after that it doesn’t matter a fuck.
[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]
Different class
[QUOTE=“TreatyStones, post: 1110577, member: 1786”]
Different class[/QUOTE]
You’re some man to eat for a runt 
Its an ironic nickname
[QUOTE=“TreatyStones, post: 1110577, member: 1786”]
Different class[/QUOTE]
Go on, tell us how it went. Wine or stock?
Both.
Shanks dipped in salt & pepper flour
Sealed the shanks and took out.
Celery, shallots, carrot, bay leaf, thyme, Rosemary and garlic sauted. Throw in about a glass and a half of red wine, cook it off for a couple of minutes. Add back in the shanks, with beef stock and a good spoon of red current jelly.
Cooked for 3 hours.
Unreal.
[QUOTE=“TreatyStones, post: 1110590, member: 1786”]Both.
Shanks dipped in salt & pepper flour
Sealed the shanks and took out.
Celery, shallots, carrot, bay leaf, thyme, Rosemary and garlic sauted. Throw in about a glass and a half of red wine, cook it off for a couple of minutes. Add back in the shanks, with beef stock and a good spoon of red current jelly.
Cooked for 3 hours.
Unreal.[/QUOTE]
Any leftovers? I’m fucking ravenous.
Delish?
[QUOTE=“TreatyStones, post: 1110590, member: 1786”]Both.
Shanks dipped in salt & pepper flour
Sealed the shanks and took out.
Celery, shallots, carrot, bay leaf, thyme, Rosemary and garlic sauted. Throw in about a glass and a half of red wine, cook it off for a couple of minutes. Add back in the shanks, with beef stock and a good spoon of red current jelly.
Cooked for 3 hours.
Unreal.[/QUOTE]
Sounds delish bud
To start had black pudding topped with goats cheese, rockette and red onion relish. Apple and blueberry crumble for dessert. I’m thrown down with a bottle of beer.
Did a tikka masala myself. Savage, unreal. Paleo apple crumble being devoured at the minute.