Us ???
Fuck right off and die you wankstain.
Us ??? FFS. I ask you ??
Us ?? Cunt
[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]
I’m making this tomorrow. Hadn’t thought of red currant jelly, good call.
[QUOTE=“Brimmer Bradley, post: 1110633, member: 2839”]Us ???
Fuck right off and die you wankstain.
Us ??? FFS. I ask you ??
Us ?? Cunt[/QUOTE]
:rolleyes:
You’re more boring than your original alias
The roaster’s choice of curry.
That would be madras mate.
Tikka masala is the roaster’s choice. Korma is the fat bird’s choice. I’ll take a judges call from @Tassotti[/USER] or even [USER=1137]@The Big Cheese.
Go into any run of the mill roaster carvery joint and ask for the curry special and it will be mild inoffensive madras by default.
Madras is medium to hot mate.
That’s down to the individual firing the ingredients into the pot mate
[QUOTE=“TreatyStones, post: 1110577, member: 1786”]
Different class[/QUOTE]
Balti. Unreal.
I’m gonna have a Big Mac Meal and McFlurry for tea.
No, that would be a shcelp.
Following @TreatyStones’ success yesterday I cooked lamb shanks today. They were cooked with shallots, leeks, carrots, a bulb of garlic, bay leaf, Rosemary, thyme, red wine, port, and chicken stock. In the oven for three hours. Served with asparagus and spuds. Unreal!
Followed up with cashew butter brownies (rice flour, greek yogurt, cocoa, nuts, vanilla, maple syrup, egg, cashew butter). Unbelieveable!
had some weird bug/food poisoning yesterday so had fuckall to eat, had a full English roast lunch today in an award wining gastro pub, English roast beef is really the best in the world the way they do it, medium rare witha glass of Château La Garde, Pessac-Léognan 2009 . Black Forrest Gateaux cheesecake for pudding, unreal, unbelievable. Thats my carb ration for the week gone though
Did meatballs today for the first time in a while. Chopped tomatoes, tomato puree, red wine, balsamic vinegar and garlic for the sauce which I reduced in the pot. Marinated the meatballs in oil, chillies and garlic then put them in the oven for 30 minutes. Sauteed mushrooms, peppers and red onion in garlic and butter on the pan before adding these plus the sauce to the meatballs in the oven for 10 minutes. Served up with fresh pasta and a smile. It was delicious.
[QUOTE=“TreatyStones, post: 1110605, member: 1786”]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.[/QUOTE]did you have a chips and a portion of curry sauce with that? black pudding starter with some shit thrown on top of it, how quaint and roastersish
I’m ravenous all day today. Just finished my lunch and still starving. 
You’re probably pregnant