Pork Fat Therapy/ What are you eating?


#4534

I’m having a play around with recipe formatting for ease of use; I’ll bash something out for you tomorrow if you are game to have an experiment?


#4535

You actually said that to Penance. You do realise that, don’t you?


#4536

only if you use your left hand.


#4537

How the fuck do you think I season my stews?


#4538

Mmmm, salty

:woozy_face:


#4539

I’m busy for a while


#4540

I once told a girl from work, while we were on a works do at a pretty good Chinese restaurant in Liverpool, that the chicken and sweetcorn soup she was eating was thickened with “chef’s special sauce”. She didn’t finish the bowl. :joy:


#4541

I used a milk stout last time I did a beef stew and it worked really well. Sometimes it can be too bitter, the milk stout prevented this.


#4542

I agree, I got mine from the St Albans beer shop. I should have said to watch it doesn’t over reduce and get bitter.


#4543

You won’t believe I glad I am that we weren’t served stew when we visited :face_with_hand_over_mouth:


#4544

Edit to add


#4545

Food of the gods.


#4546

Have that exact model. Michelin level toasties.


#4547

#4548

Lunch in our local…


#4549

Pizza looks good bruv…:yum:


#4550

They are always fab. The menu of 12 is just a guide. Any combination can be ordered and they are always generous :heart_eyes:


#4551

Currywurst with home made sauce


#4552

That’s me friday


#4553

Roast pork shoulder & stuffing, mashed spuds, cauli, yorkshire puds and gravy.

Lovely!