Christmas Tree 3997 Posted December 26, 2013 Share Posted December 26, 2013 Can I just thank CT on behalf of the Toontastic community for not only informing us about him now having a broken pepper grinder but also for presenting us with photographic evidence as I'm sure there may have been a few who might've seriously doubted such momentous news. Well done, Andrew! (And hope you can replace the broken one with a new one). Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted December 26, 2013 Share Posted December 26, 2013 With all that photography, CT wants to get himself on Instagram. I'm sure the handles TaxiChef and Hovis_Haute_Cuisine are still available. Instagram? What's...... Link to comment Share on other sites More sharing options...
Gejon 2 Posted December 26, 2013 Share Posted December 26, 2013 I imagine CT's life to be a slightly less murderous version of Memento, wakes up every day, logs on to his laptop "Oh yeah broke that, ah right yeah ate that, of course did that" Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted December 26, 2013 Share Posted December 26, 2013 Can I just thank CT on behalf of the Toontastic community for not only informing us about him now having a broken pepper grinder but also for presenting us with photographic evidence as I'm sure there may have been a few who might've seriously doubted such momentous news. Well done, Andrew! (And hope you can replace the broken one with a new one). Update. Matalan. Link to comment Share on other sites More sharing options...
catmag 336 Posted December 26, 2013 Share Posted December 26, 2013 Is that their entire stock or have you bought 6 just to be on the safe side? Link to comment Share on other sites More sharing options...
Park Life 70 Posted December 26, 2013 Share Posted December 26, 2013 Aye, all that effort and a scabby saxa packet on the table. Sort it out CT! Link to comment Share on other sites More sharing options...
Park Life 70 Posted December 26, 2013 Share Posted December 26, 2013 We had a Poularde de Bresse. It's what Heston uses 'in search of perfection' but is ridiculously expensive for a chicken. http://reluctanthousedad.com/2012/05/29/recipe-shed-in-search-of-poulet-de-bresse-the-red-crowned-king-of-chickens/ Was lush. Is it a slightly darker flavour? Link to comment Share on other sites More sharing options...
The Fish 9017 Posted December 26, 2013 Share Posted December 26, 2013 Am I alone in wondering why anyone needs a battery operated pepper mill? Link to comment Share on other sites More sharing options...
Monkeys Fist 38843 Posted December 26, 2013 Share Posted December 26, 2013 Can I just thank CT on behalf of the Toontastic community for not only informing us about him now having a broken pepper grinder but also for presenting us with photographic evidence as I'm sure there may have been a few who might've seriously doubted such momentous news. Well done, Andrew! (And hope you can replace the broken one with a new one). Link to comment Share on other sites More sharing options...
Monkeys Fist 38843 Posted December 26, 2013 Share Posted December 26, 2013 Both Mother and Mother-in-law made a baked ham, plus a turkey, add in the pigs in blankets, and the bacon for brekkie on the big day. I have a serious dose of the meat sweats. Champion Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted December 26, 2013 Share Posted December 26, 2013 Really struggling to get away with any of the "goodies" we had in. Just not fussed by them at all. Bit gutted Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted January 2, 2014 Share Posted January 2, 2014 Happiness Could happily eat this as it is without all the other stuff. Link to comment Share on other sites More sharing options...
Monkeys Fist 38843 Posted January 3, 2014 Share Posted January 3, 2014 @@Tooj Seems you, like me, have been hitting the Port over Christmas. I found the perfect recipe to shift all the left over booze http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/venison/venison-braised-in-guinness-and-port-with-pickled-walnuts.html I'm going to use beef instead of venison this Sunday, otherwise this is a "clear the cupboard" recipe. I am fucking salivating. Link to comment Share on other sites More sharing options...
Tooj 17 Posted January 3, 2014 Share Posted January 3, 2014 Happiness Could happily eat this as it is without all the other stuff. Leaves the woody part on parsnips. Link to comment Share on other sites More sharing options...
Tooj 17 Posted January 3, 2014 Share Posted January 3, 2014 @@Tooj Seems you, like me, have been hitting the Port over Christmas. I found the perfect recipe to shift all the left over booze http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/venison/venison-braised-in-guinness-and-port-with-pickled-walnuts.html I'm going to use beef instead of venison this Sunday, otherwise this is a "clear the cupboard" recipe. I am fucking salivating. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 3, 2014 Share Posted January 3, 2014 Venison sausages with baked sweet potato chips and red pepper. Bung it all in the oven with some of my BBQ rub sprinkled over. Link to comment Share on other sites More sharing options...
Meenzer 14069 Posted January 3, 2014 Share Posted January 3, 2014 Clearing the cupboards (well, mainly the fridge) here too in advance of the hike Toonwards tomorrow morning, so tonight it'll be tagliatelle with salmon and artichokes in a creamy white wine sauce, don'tcha know. Link to comment Share on other sites More sharing options...
Ayatollah Hermione 12768 Posted January 4, 2014 Share Posted January 4, 2014 You coming for a pint, Martin? AND NOTHING MORE Link to comment Share on other sites More sharing options...
Meenzer 14069 Posted January 4, 2014 Share Posted January 4, 2014 Could be arranged. Tweet me, baby xx Link to comment Share on other sites More sharing options...
Gemmill 34636 Posted January 4, 2014 Author Share Posted January 4, 2014 Asian glazed salmon (yes, a Chinaman wanked on it) with roast tenderstem broccoli and asparagus. Bewm! Link to comment Share on other sites More sharing options...
catmag 336 Posted January 4, 2014 Share Posted January 4, 2014 That sounds lush. Link to comment Share on other sites More sharing options...
Park Life 70 Posted January 4, 2014 Share Posted January 4, 2014 Chicken with red wine sauce today...The usual malarky but now use half a bottle of good red and my twist is teaspoon of garam massala. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 4, 2014 Share Posted January 4, 2014 I baked my lamb and date koftas today instead of the usual frying to see if it would taste drastically different. Turned out very nicely, and bugger all extra fat going in as I omitted the oil entirely. I've taken to making tzatziki (which goes with the above) and raita now with raw courgette instead of cucumber. Tastes a little less sharp and creamier when paired with greek yoghurt. Never really been a fan of cucumber so I think this will be a mainstay. Lucky devils attending the restaurant tomorrow will be getting the scratch-made lasagne I made to celebrate my pasta machine Christmas pressie. Link to comment Share on other sites More sharing options...
BigWalrus 0 Posted January 4, 2014 Share Posted January 4, 2014 Roast chicken made in a chicken brick, goose fat roast maris pipers, sauteed savoy cabbage, steamed green beans and carrots with a glug of gravy. Lovely. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted January 5, 2014 Share Posted January 5, 2014 Roast chicken made in a chicken brick, goose fat roast maris pipers, sauteed savoy cabbage, steamed green beans and carrots with a glug of gravy. Lovely. Much difference (honestly) between sauteed cabbage and boiled. Link to comment Share on other sites More sharing options...
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