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Author Spent the day cooking and cleaning
SteveW
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Registered: 15th Jul 02
Location: Up in the clouds
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2nd May 11 at 16:27   View User's Profile U2U Member Reply With Quote
As some of you may know im turning into a bit of a foodie, this is what i cooked up for lunch/dinner today. I'm trying to get belly pork as my signature dish and its getting better and better each time..

This time i actually took a photo to prove my skillz




Dinner was awesome, even if i do say so myself




Also cleaned the car





[Edited on 02-05-2011 by SteveW]
Rob R
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Registered: 31st May 03
Location: Kent
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2nd May 11 at 16:39   View User's Profile U2U Member Reply With Quote
Looks a nice starter, what you have for the main?
Matt H
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Registered: 11th Sep 01
Location: South Yorkshire
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2nd May 11 at 16:41   View User's Profile U2U Member Reply With Quote
Bart
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Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
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2nd May 11 at 16:44   View User's Profile U2U Member Reply With Quote
whats that mr whippy shit at the back?

Black Pudding ftw
Ben G
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Registered: 12th Jan 07
Location: Essex
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2nd May 11 at 16:45   View User's Profile U2U Member Reply With Quote
what are the dark circular things?

also, you need some big alloys.
Nath
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Registered: 3rd Apr 02
Location: MK
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2nd May 11 at 16:46   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Ben G
what are the dark circular things?

also, you need some big alloys.


Oreos...
SteveW
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Registered: 15th Jul 02
Location: Up in the clouds
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2nd May 11 at 16:47   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Bart
whats that mr whippy shit at the back?



mash done through a ricer, makes it so fine you can pipe it in a bag, which i did put onto of potatoe crisps


and Matt... I am that guy from Epicmealtime.. He and Me look identical
Ben G
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Registered: 12th Jan 07
Location: Essex
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2nd May 11 at 16:59   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Nath
quote:
Originally posted by Ben G
what are the dark circular things?

also, you need some big alloys.


Oreos...


BLACK PUDDING mutha fucka
Nath
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Registered: 3rd Apr 02
Location: MK
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2nd May 11 at 16:59   View User's Profile U2U Member Reply With Quote
No shit
Bart
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Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
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2nd May 11 at 17:07   View User's Profile U2U Member Reply With Quote
I have a potatoe ricer, but piping it is far too much hassle as well.

By the time you've piped,your meal must be cold.
Ben G
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Registered: 12th Jan 07
Location: Essex
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2nd May 11 at 17:10   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Nath
No shit


i honestly didn't know until my scottish missus' told me
Nath
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Registered: 3rd Apr 02
Location: MK
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2nd May 11 at 17:18   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Ben G
quote:
Originally posted by Nath
No shit


i honestly didn't know until my scottish missus' told me


You're not missing out mate!
SteveW
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Registered: 15th Jul 02
Location: Up in the clouds
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2nd May 11 at 17:20   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Bart
I have a potatoe ricer, but piping it is far too much hassle as well.

By the time you've piped,your meal must be cold.


Nah, kept the plates in the ovan.. Everything was good and warm
Jamie-C
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Registered: 3rd Jun 08
Location: Ballycastle
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2nd May 11 at 17:20   View User's Profile U2U Member Reply With Quote
Black budding is made with pigs blood.
AlunJ
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Registered: 3rd Apr 07
Location: Newport
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2nd May 11 at 17:28   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Jamie-C
Black budding is made with pigs blood.


quote:
Originally posted by Nath
No shit
SteveW
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Registered: 15th Jul 02
Location: Up in the clouds
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2nd May 11 at 17:28   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by AlunJ
quote:
Originally posted by Jamie-C
Black budding is made with pigs blood.


quote:
Originally posted by Nath
No shit


PMSL
JonnyJ
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Registered: 23rd Sep 05
Location: Scotchland
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2nd May 11 at 17:43   View User's Profile U2U Member Reply With Quote
No where near enough gravy for my liking.

Can tell you're a southerner Steve
taylorboosh
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Registered: 3rd Apr 07
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2nd May 11 at 18:11   View User's Profile U2U Member Reply With Quote
that looks shite
ed
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Registered: 10th Sep 03
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2nd May 11 at 19:22   View User's Profile U2U Member Reply With Quote
Belly! You know my feelings on pork belly and black pudding
IvIarkgraham
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Registered: 27th Mar 04
Location: Ellesmere Port, Cheshire
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2nd May 11 at 20:25   View Garage View User's Profile U2U Member Reply With Quote
too much presentation for my liking

just whack it on a plate and eat it
Tomnova16
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Registered: 21st Jan 06
Location: Gerrards Cross Drives: Porsche 911
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2nd May 11 at 21:10   View Garage View User's Profile U2U Member Reply With Quote
Steve I was in bodean's soho last night. You would of been proud of the epic portions of pulled pork and burnt ends full on BBQ tastiness

http://www.lemass.co.uk/ for all your automotive/bodyshop needs
Located in Chalfont st Peter
Dom
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Registered: 13th Sep 03
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2nd May 11 at 22:45   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by JonnyJ
No where near enough gravy for my liking.


This! Plus it looks watery as hell Grub looks good though
Ben G
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Registered: 12th Jan 07
Location: Essex
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2nd May 11 at 22:48   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by JonnyJ
No where near enough gravy for my liking.

Can tell you're a southerner Steve


fuck you i love thick gravy over a roast dinner. i put so much on my plate i have to do a balancing act to make sure it doesn't spill everywhere
SteveW
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Registered: 15th Jul 02
Location: Up in the clouds
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3rd May 11 at 07:07   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Tomnova16
Steve I was in bodean's soho last night. You would of been proud of the epic portions of pulled pork and burnt ends full on BBQ tastiness


You knows it.. Bodeans is where its at !

 
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