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?
You actually said that to Penance. You do realise that, don’t you?
only if you use your left hand.
How the fuck do you think I season my stews?
I’m busy for a while
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.
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.
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.
You won’t believe I glad I am that we weren’t served stew when we visited
Food of the gods.
Have that exact model. Michelin level toasties.
Pizza looks good bruv…
They are always fab. The menu of 12 is just a guide. Any combination can be ordered and they are always generous
Currywurst with home made sauce
That’s me friday
Roast pork shoulder & stuffing, mashed spuds, cauli, yorkshire puds and gravy.