thats a roast you are taking about
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Peeling spuds in France doesn’t make him a chef
50 grammes of pistachio nuts and a banana there, going to smash it in the gym now
Poor @Tassotti has been rode like a cheap German hooker here. Depressing viewing.
Or as @Brimmer_Bradley & myself might say, he’s made a Country Cunt of himself.
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Correct. A fine fucking roast too.
You cant even keep up with yourself, let alone anyone else. You posted a pic of a raw steak the other day and claimed it was “done to perfection”. Now you’ve changed to medium rare. The time taken to cook a steak depends entirely on its thickness; 2.5 minutes a side for a 1.25 inch fillet would be rare, and for a 0.75 inch sirloin or ribeye would be medium well.
Stop bullying the chap, you’ve made your point.
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Informative
This is what Tossi needs. You can fit 16 chickens in it, or 40 burgers, or even a whole sucking pig.
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Or lunch as the yanks would call it.
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How many cans of Bud could I fit into it?
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it gets up to 400C, you could probably get to a low orbit on it
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After a shit couple of days in work this thread has cheered me right up.
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Send on a product link - I am genuinely interested in that behemoth.
Ah stop will you. You can’t even identify a medium rare cut of meat cooked perfectly after all your “training”
Clark, that’s the gift that keeps on giving the whole year.
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Medium rare doesn’t have blood dripping out of it. The word you’re looking for is “blue”, or bleu as the French say. Seared on the outside, bloody on the inside. I’m going to have to start charging a fee soon for all this advice.
Any man that is willing to knock this without trying it needs his head examined! It’s one of the tastiest ways to cook chicken.
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