what did you have for tea?
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| Rick |  | ... | 02-03-2013 @ 21:31 |
 I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | As usual, Drew wins  .I had a posh sausage sandwich. Left the last quarter (in fairness it was a big bas***d). I need to learn to stop making sausage sandwiches. They never live up to my hopes. | ||
| drew | | ... | 02-03-2013 @ 21:35 |
 I thought Joplin choked on a sandwich? Member 616, 8404 posts SQ 180, BP 130, DL 220530.0 kgs @ 78.8kgs UnEq | Better at winning this than anything strength related unfortunately I always prefer cold sausage sandwiches rick. ESP with a bit or ketchup on white bread, good for pack ups | ||
| Rick | | ... | 02-03-2013 @ 22:09 |
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | I just need to lodge it on my skull. Yesterday's parma ham and brie, fantastic. Today's, boring. Bacon, ham, fishfingers yes, sausage, no. Have 'em other ways! | ||
| JamieG | | ... | 03-03-2013 @ 00:04 |
 Tom's CNS is better than steroids Member 2886, 2973 posts SQ 190, BP 122.5, DL 210522.5 kgs @ 90kgs UnEq | Come on guys am i the only one posting pics  This should be food porn. | ||
| Rick | | ... | 03-03-2013 @ 21:45 |
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Tonight, curry. Yum. | ||
| drew | | ... | 03-03-2013 @ 21:56 |
I thought Joplin choked on a sandwich? Member 616, 8404 posts SQ 180, BP 130, DL 220530.0 kgs @ 78.8kgs UnEq | Roast topside with mash, green beans, garlic mushrooms (I had some mushrooms needing used up), braised carrots with star aniese which was the highlight of the meal. Although the gravey was a solid effort too Meat was 'done' rather than med rare which was annoying. But the temp guide has rubbed off my oven so I just work with educated guess work for oven temps | ||
| Rick | | ... | 03-03-2013 @ 22:00 |
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Have you experimented with meat thermometers, Drew? I have one but you have to open the oven and shove it in to check, and tbh if you're doing that you don't need it anyway. I want one of the ones with a lead that sits outside and sounds an alarm at the appropriate moment. | ||
| drew | | ... | 03-03-2013 @ 22:04 |
I thought Joplin choked on a sandwich? Member 616, 8404 posts SQ 180, BP 130, DL 220530.0 kgs @ 78.8kgs UnEq | I have one but tend to just trust my eye and touching I belibe you can get oven thermometers as apparently you can trust what's written down anyway | ||
| drew | | ... | 03-03-2013 @ 22:04 |
I thought Joplin choked on a sandwich? Member 616, 8404 posts SQ 180, BP 130, DL 220530.0 kgs @ 78.8kgs UnEq | Also I like to roast slowww.w normally so put it on 4 o'clock and I guess 120ish for many hours | ||
| Rodger | | ... | 03-03-2013 @ 22:08 |
 salad dodger *missing* Member 1805, 10367 posts SQ 215, BP 121, DL 240576.0 kgs @ 100kgs UnEq | ham hock mixed with potato which was warm with bacon and fried egg on top. 2 lamb chops with port gravy vine tomatoes salad and chips.  | ||
| Rico | | ... | 03-03-2013 @ 22:11 |
 Sugdens very own David Dimbleby Member 1403, 3716 posts SQ 220, BP 115, DL 260595.0 kgs @ 97kgs UnEq | Large cajun chicken sizzler from pizza slut | ||
| Rick | | ... | 03-03-2013 @ 22:16 |
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | drew said:Also I like to roast slowww.w normally so put it on 4 o'clock and I guess 120ish for many hours I have been intending to try this method. Do you do your caramelisation blast first or last? | ||
| RDubz | | ... | 03-03-2013 @ 22:18 |
 English born and bred Member 2537, 298 posts | lasagne made from scratch, even the pasta  | ||
| drew | | ... | 03-03-2013 @ 22:29 |
I thought Joplin choked on a sandwich? Member 616, 8404 posts SQ 180, BP 130, DL 220530.0 kgs @ 78.8kgs UnEq | Rick said: I have been intending to try this method. Do you do your caramelisation blast first or last? Usually first Leg of lamb, oven as hot as it will. Put them lamb in (covered x2 in foil with all your standard veg/herbs and a bottle of lager). Immediately turn the oven down to slow Works for most cuts Nb I'm an ale man but people bring lager to watch sport etc. actually works well as a cooking liqour and gravey base. Lighter than stout etc | ||
| JamieG | | ... | 03-03-2013 @ 23:00 |
Tom's CNS is better than steroids Member 2886, 2973 posts SQ 190, BP 122.5, DL 210522.5 kgs @ 90kgs UnEq | Me and a friend made about 10kg of Chilli con carne and rice. I think it will take a few sittings. Mince from the wonderful Barnsley meat market. http://sphotos-f.ak.fbcdn.net/hphotos-ak-ash3/63992_1015149012... | ||
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