realbigmonkey wrote:i know what you mean ,dishwater soup... love good old chunky soups, i fire up the minestrone one with a touch of paprika, today 4 guys managed to eat 3 large french sticks between them
nice.............I love a good goulash also..........
realbigmonkey wrote:i know what you mean ,dishwater soup... love good old chunky soups, i fire up the minestrone one with a touch of paprika, today 4 guys managed to eat 3 large french sticks between them
nice.............I love a good goulash also..........
goulash yummy, i got a great recipe from an east german for that, have to make some when i get back next month
"a decent chap all at sea in a chaotic world not of his own making"
mykthemin wrote:Spotted dick, make some for take away dean?
got 5 big chunks left, if i have a chance i will make more in the morning. freeze very well and just put a hole in the bag and micro for a min or two....real tasty
"a decent chap all at sea in a chaotic world not of his own making"
yesterday the staff went down to collect some nong khai smoked ham, my customers love it so do i....bugger me if it turns out another restaurant stole our order,and nong khai want us to send the money... so the wife said we did not get it, so nong khai calls the other place and they admitted the took it...and then they say they used it all in 1 day .... WTF.... who gets through 38lb of smoked ham in one day?.... some french guy from near the train station....what does no one working in his place read thai.... it said "papa farang" on the box ...i'm not a happy chappy
"a decent chap all at sea in a chaotic world not of his own making"
Dean - Last week I bought a jar of your sweet piccalilli and yesterday I decided to soup up my dinner with it. I made some mashed potato, kept it in the pot (mashed with butter) and put it in the fridge to chill. I then added a good bit of sweet piccalilli to it and mashed it all together. Again, I placed it in the fridge to chill and in the evening when I was ready to eat I put the 'mashed mix' on a plate with some pork and mixed vegetables and heated it all in the microwave. Wow, the dinner was absolutely awesome and the mash and piccalilli tasted wonderful. I'm sure the magic mixture would also make a great kind of bubble and squeak too. Try it yourself and let me know what you think. Here's the picture of the magic mixture.
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that looks yummy. anyway lads just a note. tomorrow we resume sunday lunch.
choice of soups and some fresh bread.
mixed meat BBQ, cajun, jamacian jerk , tandori masasla , or just hicory smoked flavor.
salad .
plum crumble and custard.
"a decent chap all at sea in a chaotic world not of his own making"
Dean's done it again, called in yesterday to collect my regular 2 weekly order and he cooked me a superb chinese chicken curry with sweet and sour chicken balls, both absolutely spot on, well done that man, long may it continue.
.... WTF.... who gets through 38lb of smoked ham in one day?.... some french guy from near the train station....what does no one working in his place read thai.... it said "papa farang" on the box ...i'm not a happy chappy