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what did you have for tea?

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The_Lone_WolfIcon...16-06-2020 @ 08:07 
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I eat a lot of meat
Member 5124, 2792 posts
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650.0 kgs @ 105kgs UnEq
Sterling work there. Iím a huge fan of the flying goose sriracha mayo too, that stuff is superb.

Saying that, the normal green top sriracha sauce is possibly my go to condiment these days. The sweet taste, MSG Goodness and little hit of heat are a winning combo. I recently found an extra hot version for sale with a red top and despite my initial excitement it wasnít as good as the original.

My dinner last night was a simple cheese and ham toastie. When done right, theyíre incredibly tasty.

Shame I canít upload pictures direct from my phone.
RickIcon...16-06-2020 @ 15:39 
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When I first got into sriracha I was freaked out by how much I saw people using in food shows. Couldn't believe their heat tolerance. Then I got my next bottle and realised the first one had been red top - didn't know there was a difference Happy. The green top is superb.

I post from my phone by uploading to the imgur app. You can then get direct links from within the app. Still a pain, but not too bad.
RickIcon...16-06-2020 @ 20:49 
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I am a bench-only guy
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Steamed chicken, shiitake, wind-dried sausage; radish with chilli oil; miso soup; rice. First time I've made a Chinese meal with no stir-fry. Really easy, really good.

https://i.imgur.com/Q1IxUM2.jpg
The_Lone_WolfIcon...17-06-2020 @ 00:22 
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I eat a lot of meat
Member 5124, 2792 posts
SQ 245, BP 130, DL 275
650.0 kgs @ 105kgs UnEq
That looks delicious Rick.

Have you tried any of the other sriracha sauces? There are a few different varieties now it seems, but hard to come by.

If you like hot sauces, there is a chap called The Ribman who makes a delicious hot sauce called Holy f**k. Very tasty and with quite the kick. There are also hotter varieties of this sauce with amusing names, but they are a bit too hot for me to enjoy with gay abandon.

My dinner tonight was a mountain of smoked chicken thighs in my bbq and chicken jus sauce. Iíve got to deliver 150 portions of it this weekend so Iím still tweaking the recipe.
RickIcon...17-06-2020 @ 08:15 
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Post Edited: 17.06.2020 @ 08:16 AM by Rick
I like the sound of your dinner very much.

At the moment I have four in, all Goose: the green top, the mayo, the sweet chilli (fine but not special), and the wasabi (subtle difference but great in a fishfinger sandwich). I've had the red and wouldn't bother again, I want the flavour as well as the heat (which is why I'm generally not a hot sauce guy, which I'm aware sounds ridiculous in the context of that list). I've also had some sort of extra-garlicky variety at a friend's, I think, but only once.

Tried the Holy f**k at a friend's barbecue, liked it, but it was on the edge of my then tolerance, which has improved a fair bit over the last year.

In terms of other hot stuff, I have chilli oil, Sichuan chilli bean paste, Laoganma black beans in chilli oil, Korean gochjang, sambal oelek (which I use mostly as a substitute for Sichuan pickled chillis, which good luck in finding here), chopped green chilli in vinegar, dried red chillis, fresh chillis (mild ones), a chilli relish, a hot banana ketchup (gift, unopened), nduja, and Nando's medium.

f**k. Maybe I am a hot sauce guy.
The_Lone_WolfIcon...17-06-2020 @ 12:23 
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I eat a lot of meat
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650.0 kgs @ 105kgs UnEq
Rick said:I like the sound of your dinner very much.

At the moment I have four in, all Goose: the green top, the mayo, the sweet chilli (fine but not special), and the wasabi (subtle difference but great in a fishfinger sandwich). I've had the red and wouldn't bother again, I want the flavour as well as the heat (which is why I'm generally not a hot sauce guy, which I'm aware sounds ridiculous in the context of that list). I've also had some sort of extra-garlicky variety at a friend's, I think, but only once.

Tried the Holy f**k at a friend's barbecue, liked it, but it was on the edge of my then tolerance, which has improved a fair bit over the last year.

In terms of other hot stuff, I have chilli oil, Sichuan chilli bean paste, Laoganma black beans in chilli oil, Korean gochjang, sambal oelek (which I use mostly as a substitute for Sichuan pickled chillis, which good luck in finding here), chopped green chilli in vinegar, dried red chillis, fresh chillis (mild ones), a chilli relish, a hot banana ketchup (gift, unopened), nduja, and Nando's medium.

f**k. Maybe I am a hot sauce guy.


A superb collection of sauces there. I wouldn't really push beyond the holy f**k sauce again, as it's got in my eyes a great balance between taste and heat, and it is very hot. His buffalo sauce is pleasant too, and a nice change.

I also agree RE the red top flying goose. The green for me is the best, and I do love mixing it with mayo to make an incredible dip for smoked pork chops.

I'm not sure what will be for dinner tonight... I need to have a think!
RickIcon...17-06-2020 @ 21:30 
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I went lazy supermarket impulse buy. Cheese-centred smoked haddock fishcakes (bought), chips, peas. Yeah.

[Img]https://i.imgur.com/Ta9y42Y.jpg

With sriracha ok the side, obviously. In retrospect I should have used the wasabi, but regular green was good.
The_Lone_WolfIcon...17-06-2020 @ 21:50 
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I eat a lot of meat
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650.0 kgs @ 105kgs UnEq
I need to work out how to do a pic post from my phone...

https://imgur.com/gallery/DkOcYDJ
RickIcon...17-06-2020 @ 22:16 
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https://i.imgur.com/mKR52Nc.jpg[/Img]

Click the individual photo, share, copy the link that ends in .jpg.

Wrap it in img tags (quote this to see how) and job's a good one.

Looks GREAT
RickIcon...18-06-2020 @ 21:27 
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Post Edited: 18.06.2020 @ 23:30 PM by Rick
Triple-fried chicken karaage by @adamliaw, radish in chilli oil by @fuchsiadunlop, deep-fried chillis, miso soup and udon noodles by packet, and a poached egg. Mayo and tamarind sauce on the side. Fat and happy.

https://i.imgur.com/uBseURT.jpg
RickIcon...19-06-2020 @ 21:48 
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Spring greens with dried shrimp; sichuan home-style pork and peppers; wok soup; rice. The greens had five ingredients (oil/greens/dried shrimp/spring onion tops/light soy), and is genuinely one of the most delicious things I've eaten recently. Very pleased with tonight's effort all around.

https://i.imgur.com/CM1kay7.jpg
RickIcon...20-06-2020 @ 21:26 
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I am a bench-only guy
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595.0 kgs @ 140kgs UnEq
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Sunday came early. Roast chicken thighs and parsnips, spring greens cooked in chicken stock (which then went into the gravy, with shallot, fennel seeds, tarragon, mustard, and redcurrant), and dauphinoise.

https://i.imgur.com/8NuQKff.jpg

https://i.imgur.com/BZLhks4.jpg
RickIcon...21-06-2020 @ 22:02 
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I am a bench-only guy
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595.0 kgs @ 140kgs UnEq
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Pak choi with mushrooms and oyster sauce; king prawn gong bao with cashews; rice.

https://i.imgur.com/35hxbT7.jpg

Made several mistakes as I went along, but these days I have enough idea what I'm doing to recover, and it was still delicious.
RickIcon...21-06-2020 @ 22:07 
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595.0 kgs @ 140kgs UnEq
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Post Edited: 21.06.2020 @ 22:07 PM by Rick
Mr Wolf, if you have an android phone, grab "quickimgur" and, in the settings, change the link format to what it suggests, ie (img)?(/img) - but with square brackets. Then you can use it to upload an image and it automatically puts the link, with tags, in the clipboard Happy.
RickIcon...22-06-2020 @ 20:29 
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I am a bench-only guy
Member 3, 9318 posts
SQ 185, BP 175, DL 235
595.0 kgs @ 140kgs UnEq
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Lunch:

https://i.imgur.com/GFCHY03.jpg

Sourdough, marmite, half-scrambled eggs, chipotle flakes.

Dinner:

https://i.imgur.com/NXR4iGx.jpg

Made smash burgers - ninety second cook time in screaming-hot cast iron, for maximum crust - and my life will never be the same. My apartment is full of vapourised meat grease and I regret nothing.

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