I wasnât joking, that is what it looked like on my phone.
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Today, I felt was the time for cream of mushroom soup.
Chopped onions with half Chestnut mushroom, half closed cap, with dried porcini soaked and added to the mix for a bit more welly along with white wine and smoked garlic. This version uses semi skimmed milk which I prefer to a water/cream split (which it sometimes does literally). Itâs never an especially pretty bowl but itâs cheap and excellent eating.
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Have you got shares in doritos?
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Vegetables detected a second time. Who are you and what have you done with Paul?
Fuck me, youâd need a microscope to see them⌠
Thatâs what she said.
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Since Iâve been such a good boy lately a treat was in order . . .
Pizza Americano (mozzarella, pepperoni, green pepper, and mushroom).
Braised beef ravioli. Sorry for the shit presentation, was delivered and thatâs how I dumped it out on the plate.
From a local hipster Italian American restaurant. Retro decoration that looks like something out of The Godfather (black wrought iron, textured wallpaper, red and white checkered tablecloths) with a retro menu to match.
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That pizza is lob gob inducing
Thatâs my kind of portion.
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Correct amount of vegetables.
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Pizza (takeaway of course). No photos as they were inhaled after a disrupted day.
For the family âŚ
kedgeree, fried eggs
twas very tasty, but I clearly didnât wash my hands thoroughly enough after chopping the chilli. âŚmy bollocks are burningâŚ
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Spanish Fricando, beef and mushroom slow cooked stew. Served with non trad pasta, and a Picada on the side
recipe here
the recipe keeps the beef in a chunk, but we like to let it break apart and serve with pasta. Also good with olive oil sauted potatoes
Picada is well worth the effort. We serve on the side (rather than stir it in) as Louise isnât entirely keen on the annisette and sherry
5 Likes
Do you use a meat thermometer?
I do use one on larger cuts and fowlâŚfor cuts of steak I employ the venerable
Abductor Pollicis Brevis methodâŚ
1 Like