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Mad Nanny
- Bean Sprout
- Posts: 0
- Joined: Fri Feb 27, 2015 9:18 pm
- Location: Trying to get to San Francisco and San Diego.
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by Mad Nanny » Sat Feb 28, 2015 12:42 pm
realbigmonkey wrote:sweet and sour pork balls hong kong style
They used to dip 'em in sweet and sour sauce then apply strong elastic bands around the 'nads so they would fall orf after a week.
realbigmonkey wrote:more sausage
Ooh, I won't say no. :muscle:
realbigmonkey wrote:Chelsea buns as a side note
Cheeky boy! :*
Sorry, died of boredom...
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mykthemin
- Sticky Rice
- Posts: 2
- Joined: Tue Aug 23, 2011 8:43 am
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by mykthemin » Sun Mar 01, 2015 6:46 am
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.
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realbigmonkey
- Pie Expert
- Posts: 283
- Joined: Thu Jun 02, 2011 1:40 am
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by realbigmonkey » Sun Mar 01, 2015 7:00 am
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"
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realbigmonkey
- Pie Expert
- Posts: 283
- Joined: Thu Jun 02, 2011 1:40 am
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by realbigmonkey » Sun Mar 01, 2015 7:02 am
Lionel wrote:realbigmonkey wrote:sweet and sour pork balls hong kong style
They used to dip 'em in sweet and sour sauce then apply strong elastic bands around the 'nads so they would fall orf after a week.
realbigmonkey wrote:more sausage
Ooh, I won't say no. :muscle:
realbigmonkey wrote:Chelsea buns as a side note
Cheeky boy! :*
ooo errrrr, got a chicken to stuff today
"a decent chap all at sea in a chaotic world not of his own making"
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Loki
- Pies are for Fattys
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by Loki » Sun Mar 01, 2015 8:31 am
realbigmonkey wrote:ooo errrrr, got a chicken to stuff today
Stuffin a chickie, what........you got a nooner planned...........ENJOY
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realbigmonkey
- Pie Expert
- Posts: 283
- Joined: Thu Jun 02, 2011 1:40 am
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by realbigmonkey » Sun Mar 01, 2015 7:18 pm
sorry to the lunch club today, morlam just up the road, and next door putting up the wall to six foot. T.I.T
"a decent chap all at sea in a chaotic world not of his own making"
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realbigmonkey
- Pie Expert
- Posts: 283
- Joined: Thu Jun 02, 2011 1:40 am
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by realbigmonkey » Fri Mar 06, 2015 7:56 am
what do the great unwashed think.... puff or short crust pastry ?
"a decent chap all at sea in a chaotic world not of his own making"
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mykthemin
- Sticky Rice
- Posts: 2
- Joined: Tue Aug 23, 2011 8:43 am
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by mykthemin » Fri Mar 06, 2015 9:06 am
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.
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realbigmonkey
- Pie Expert
- Posts: 283
- Joined: Thu Jun 02, 2011 1:40 am
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by realbigmonkey » Fri Mar 06, 2015 9:15 am
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"
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realbigmonkey
- Pie Expert
- Posts: 283
- Joined: Thu Jun 02, 2011 1:40 am
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by realbigmonkey » Fri Mar 06, 2015 9:51 am
just came across something mad......fried ice cream in puff pastry ***** ** . gotta try that for a laugh
"a decent chap all at sea in a chaotic world not of his own making"
