Anything goes in The Snug, General Discussion's rebellious little brother. An off-topic den of iniquity where any subject not covered elsewhere may be discussed. Well, anything except golf, Star Wars and Arsenal.
sendô wrote:Mrs is due to do Jambalaya with chicken sausages in the slow cooker today.
She made it a couple of weeks ago, I wasn't expecting much but it was top notch. Looking forward to it.
It was average. The flavour was good, and the chicken sausages and prawns were nice, but it had that overall taste like it had been done in a slow cooker.
In fact now that I think about it, when she made it last time I came home at half 9 starving having had 6 pints.
I might try it again in a few weeks, but cook it properly in a pan.
Large chicken breast marinated in buttermilk and dry ranch dressing for 12 hours.
Then rolled with Kentucky seasoned flour.
Put on a iron skillet at a high heat, 90 seconds each side and then put in an over at 375F until the chicken gets nice and tender.
Home made steak fries,fried in a large skillet, plus sweet corn and peas.
Colemans mustard, heinz tomato ketchup.
Simple but delicious.
Asparagus, aubergine, broccoli, onions, mushrooms, soya chunks, fried in organic Garlic and coconut oil, covered in a "Cheese" sauce, with mash made from organic potatoes and steamed Brussels. And Branston pickle on the side, naturally
WHU Independent wrote:Asparagus, aubergine, broccoli, onions, mushrooms, soya chunks, fried in organic Garlic and coconut oil, covered in a "Cheese" sauce, with mash made from organic potatoes and steamed Brussels. And Branston pickle on the side, naturally
Knowing your are a veggie, had this yesterday. Barman recommended it and to my surprise was delicious :
Flour tortilla with crispy fried avocado, chihuahua cheese, lettuce, homemade salsa and jalapeno mayonnaise.
Tonight is home cooked, Chinese pork stir fry, beef with ginger and spring onions, fried rice
and about 8 pints , despite my head being wooly from a red wine sesh last night
Tonight is 1.5kg beef topside with the traditional accompaniments, to serve the wife and I and our 8 year old.
Tomorrow will be leftover beef topside with the traditional accompaniments, reheated.
Tuesday night will be cottage pie.
, despite my head being wooly from a red wine sesh last night
