Just what a weary traveller ordered.
Food Porn
- Thread starter RM100
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Bavarianbrit
Well-Known Member
It should be served on a petri dish.Is it alive
Bavarianbrit
Well-Known Member
Can you open your gob that wide?
Hollowlegs
Active Member
Having seen all what’s on here I don’t suppose Alphabeti Spaghetti would cut it
John Gryphon
Well-Known Member
He be a brave man to eat that without butter.
I looked up blue crumpets and somehow ended up here.
Crumpets is an indica-dominant hybrid weed strain made from a genetic cross between 3 Kings OG and London Pound Cake. Bred by Cresco Labs, Crumpets is 25% THC, making this strain an ideal choice for experienced cannabis consumers. Leafly customers tell us Crumpets effects make them feel talkative, tingly, and sleepy. Medical marijuana patients often choose Crumpets when dealing with symptoms associated with stress, anxiety, and depression. The dominant terpene of this cannabis strain is caryophyllene. Crumpets features an aroma and flavor profile of butter, tar, and woody notes. If you’ve smoked, dabbed, or consumed Crumpets, tell us about your experience by leaving a strain review.
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Phil fox man
Well-Known Member
Today I will be mostly chopping and vac packing wild garlic, MOSTLY 
Its what shoulder of pork looks like after 4-hours in the oven:
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Tralle
Well-Known Member
Experimenting with grilling woodcocks.
Brined for 6 hrs with herbs and garlic, seared over a little bonfire and finished in the oven.
Served with a mushroom and leek risotto.
Think i will try to spatchcock them next time and finish then directly on the fire.
Hard to get an even cooking on the bone.
Good flavor with the brine and smoke combination though.
No. You have to attack the sides. Was a bit messy and did not have lot of time to enjoy. Two tins of coke were needed to wash it down.
Not far from Swindon
Bo Diddley
Well-Known Member
From last Sunday...
Sunday... a large joint, slow-cooked in the crockpot for 4 hours, served with creamy mashed potatoes and a very rich gravy, and broccoli.
Monday... enough of Sunday's joint left over to pretty much have the same again.
Tuesday.. Fillet steak, egged and rolled in Ponko breadcrumbs (twice) served with hand-cut, hand-cooked, hand-seasoned chips, with a side salad and dipping mayo.
Wednesday.. Bolognasse and wholewheat pasta with lashings of Parmesan cheese.
Thursday... A small one night only, Moroccan tagine type meal, very tasty indeed... with a yoghurt/mint side dip.
Friday has arrived, and I'm doing mild enchiladas with a bit of salad... There will be enough for a good meal of the same tomorrow
The gf has walked in, and all I got was "It's always the same"...
"How so", says I...
"It's always venison", says she....
This Sunday we might have a change...
Sunday... a large joint, slow-cooked in the crockpot for 4 hours, served with creamy mashed potatoes and a very rich gravy, and broccoli.
Monday... enough of Sunday's joint left over to pretty much have the same again.
Tuesday.. Fillet steak, egged and rolled in Ponko breadcrumbs (twice) served with hand-cut, hand-cooked, hand-seasoned chips, with a side salad and dipping mayo.
Wednesday.. Bolognasse and wholewheat pasta with lashings of Parmesan cheese.
Thursday... A small one night only, Moroccan tagine type meal, very tasty indeed... with a yoghurt/mint side dip.
Friday has arrived, and I'm doing mild enchiladas with a bit of salad... There will be enough for a good meal of the same tomorrow
The gf has walked in, and all I got was "It's always the same"...
"How so", says I...
"It's always venison", says she....
This Sunday we might have a change...
Just looked back at the menu. There was option of a triple deck. Was in such a rush I did not see it. Next time maybe. 6 Oz each patty.
Not a great lover of banana but .........
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A bit of a quick turnaround for a new gf!From last Sunday...
Sunday... a large joint, slow-cooked in the crockpot for 4 hours, served with creamy mashed potatoes and a very rich gravy, and broccoli.
Monday... enough of Sunday's joint left over to pretty much have the same again.
Tuesday.. Fillet steak, egged and rolled in Ponko breadcrumbs (twice) served with hand-cut, hand-cooked, hand-seasoned chips, with a side salad and dipping mayo.
Wednesday.. Bolognasse and wholewheat pasta with lashings of Parmesan cheese.
Thursday... A small one night only, Moroccan tagine type meal, very tasty indeed... with a yoghurt/mint side dip.
Friday has arrived, and I'm doing mild enchiladas with a bit of salad... There will be enough for a good meal of the same tomorrow
The gf has walked in, and all I got was "It's always the same"...
"How so", says I...
"It's always venison", says she....
This Sunday we might have a change...
Bo Diddley
Well-Known Member
Well..... I've endured twenty years
...She is quite a good cook... I keep telling her she should try it more often
I'm finding an increasing fondness for poulet as the years roll by:
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