Venti Posted August 24, 2020 Share Posted August 24, 2020 2 minutes ago, Bairnardo said: Beech wood smoked, juniper cured Salmo Salar. Have you bought a salmon knife yet? Would recommend Victorinox. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted August 24, 2020 Share Posted August 24, 2020 Have you bought a salmon knife yet? Would recommend Victorinox.I have not but I maybe should. Specially.if I get the finger out and source a full fish or even a full side 0 Quote Link to comment Share on other sites More sharing options...
spud131 Posted August 25, 2020 Share Posted August 25, 2020 Just been for my first ever Five Guys (sorry no pics), and whilst it was really good it would have been the best part of £35 for burger, chips and a soft drink for the two of us if it wasnt for the government half price offer. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted August 26, 2020 Share Posted August 26, 2020 Amazing 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted August 26, 2020 Share Posted August 26, 2020 On 25/08/2020 at 19:41, spud131 said: Just been for my first ever Five Guys (sorry no pics), and whilst it was really good it would have been the best part of £35 for burger, chips and a soft drink for the two of us if it wasnt for the government half price offer. Better off getting a bone marrow burger from Morrisons & doing it yourself. Five Guys is overpriced pish. 0 Quote Link to comment Share on other sites More sharing options...
Derry Alli Posted August 26, 2020 Share Posted August 26, 2020 The two deserts from tonight. Mango cheesecake was v v decent but the afro Caribbean rum cake was a delight. Especially the middle section that I got a 5 minute buzz off of. 2 Quote Link to comment Share on other sites More sharing options...
Szamo's_Ammo Posted August 26, 2020 Share Posted August 26, 2020 3 minutes ago, Mr. Alli said: The two deserts from tonight. Mango cheesecake was v v decent but the afro Caribbean rum cake was a delight. Especially the middle section that I got a 5 minute buzz off of. Sharing desserts poses an extremely high Covid transmission risk so I'm afraid I've had to report you to the First Minister. @Nicola 1 Quote Link to comment Share on other sites More sharing options...
Curmudgeon Posted August 26, 2020 Share Posted August 26, 2020 1 hour ago, Bairnardo said: Amazing 8 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted August 26, 2020 Share Posted August 26, 2020 1 hour ago, Mr. Alli said: The two deserts from tonight. Mango cheesecake was v v decent but the afro Caribbean rum cake was a delight. Especially the middle section that I got a 5 minute buzz off of. I had the rum cake. What did you think generally? ( I won't mention "two deserts"...doh!) 0 Quote Link to comment Share on other sites More sharing options...
Derry Alli Posted August 26, 2020 Share Posted August 26, 2020 1 minute ago, Sergeant Wilson said: I had the rum cake. What did you think generally? ( I won't mention "two deserts"...doh!) I thought it was lovely although I do think folk are going OTT with their reviews. Will definitely go back. Aye, Saharay about that. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted August 26, 2020 Share Posted August 26, 2020 54 minutes ago, Curmudgeon said: Greeting at this. 0 Quote Link to comment Share on other sites More sharing options...
DA Baracus Posted August 27, 2020 Share Posted August 27, 2020 Crab linguine. Hopefully that Pasta Police boy doesn't see this because there's creme freche in this and he might tell Italy on me. 3 Quote Link to comment Share on other sites More sharing options...
DA Baracus Posted August 27, 2020 Share Posted August 27, 2020 Side of garlic bread of course 0 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted August 27, 2020 Share Posted August 27, 2020 22 hours ago, Bairnardo said: Amazing 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted August 27, 2020 Share Posted August 27, 2020 Just now, Mark Connolly said: This is what I was expecting/hoping for, although Gordon the gopher was also welcome 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted August 28, 2020 Share Posted August 28, 2020 12 hours ago, DA Baracus said: Crab linguine. Hopefully that Pasta Police boy doesn't see this because there's creme freche in this and he might tell Italy on me. Looks lovely! Spoiler (Did you use a steak knife to eat it?) 0 Quote Link to comment Share on other sites More sharing options...
Dosser-fae-the-shire Posted August 28, 2020 Share Posted August 28, 2020 Crab linguine. Hopefully that Pasta Police boy doesn't see this because there's creme freche in this and he might tell Italy on me. What’s your recipe for that? 0 Quote Link to comment Share on other sites More sharing options...
DA Baracus Posted August 28, 2020 Share Posted August 28, 2020 3 hours ago, jimbaxters said: Looks lovely! Reveal hidden contents (Did you use a steak knife to eat it?) Ha, was better than the photo made out! I did go a touch heavy on the lemon though. 1 hour ago, Dosser-fae-the-shire said: What’s your recipe for that? https://www.bbcgoodfood.com/recipes/smart-crab-linguine 2 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted August 28, 2020 Share Posted August 28, 2020 https://www.bbcgoodfood.com/recipes/smart-crab-linguineIts in the recipe so you already know this, but just going by the pic, go with a good but more of the starchy water next time. You would be surprised how much of that a dish can take and not be watery. Pasta should not be held in place by a sauce. It gives a real silky quality too, just take the pasta to maybe 30 seconds from ready and launch it into the sauce to finish along with the water. It will all thicken slightly but wont bind 0 Quote Link to comment Share on other sites More sharing options...
DA Baracus Posted August 28, 2020 Share Posted August 28, 2020 5 minutes ago, Bairnardo said: Its in the recipe so you already know this, but just going by the pic, go with a good but more of the starchy water next time. You would be surprised how much of that a dish can take and not be watery. Pasta should not be held in place by a sauce. It gives a real silky quality too, just take the pasta to maybe 30 seconds from ready and launch it into the sauce to finish along with the water. It will all thicken slightly but wont bind Aye I had a decent amount of the pasta water in. The photo makes it look way stickier/firmer than it was. 1 Quote Link to comment Share on other sites More sharing options...
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