Dean excelled himself again, the chinese was fantastic, sausage pasty for tea was superb, how about trying peking aromatic crispy duck with the pancake things spring onions and cucumber, I would pay well for those.
working on my Chinese skills.....cooking that is. although has many ingredients of thai food the prep an spices are miles apart. in fact Chinese has more subtle flavors and ingredients . the duck is something I would like to try sometime, also bamboo shoots and water chestnuts with beef, and my favorite ...beef in oyster sauce with green peppers...yum yum. got to crack on ,sunday lunch club today... and yet more Danish pastry to make
"a decent chap all at sea in a chaotic world not of his own making"
If fresh from the oven both can be good, if frozen and reheated has to be puff with plenty of filling, the sausage ones are great, also the Chelsea buns with danish pastry were fantastic, more next week please.
been experimenting with puff again, new improved recipe for the filling, I was getting my minced beef from villa but the last lot just turned to grease and oil when I fried it must have had a 50% fat content ,so now grinding my own beef so I know the fat content is right, no more than 10%.
"a decent chap all at sea in a chaotic world not of his own making"
