What the f uck are you having for Dinner thread..

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I'm in that festive twilight zone where it's perfectly acceptable to think nothing of following a Tanquaray and ginger with a bottle of Rioja.

Eating some chilli nuts.
 
Was thinking that.

Then had a long walk this arvo and had one of those just have a quick beer moments and then the next thing you know.....

Not had loads. Will stop on NYD for a week or two!
 
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Chief said:
Was thinking that.

Then had a long walk this arvo and had one of those just have a quick beer moments and then the next thing you know.....

Not had loads. Will stop on NYD for a week or two!
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I' ll take you up on that.One week:emoticon-0148-yes:
 
**** of, just **** right of


Proposed calorie limits include:

:: All convenience meals - 544
:: All restaurant mains - 951
:: Sandwiches - 550
:: Salad (as a main) - 550
:: Pizza - 1,040
:: Portion of chips sold in supermarkets - 302
:: Portion of chips in a restaurant - 416
:: Onion bhaji - 134
 
luvgonzo said:
I like the idea of slow and in the oven, post up how to do it?
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There's a few different ways. But the ones I know are

Cook the goose into a curry, dryish but not too dry. Bring rice to a boil, drain then.do a layer thing with rice and the goose. Top with rice, add foil sealing the pan. Place lidnon too and then slow cook in oven. Time varies depending on oven. But not too long say 10-15 minutes. It steam Cooks in essence

Alternatively try this. Marinade the goose in a youghurt and spice mixture. Fry some onions, garlic, ginger (chilli paste or fresh) and add spices.

Add the goose and cook through a bit them add cream. Once that's heated through thoroughly in an oven proof pan add a spoonful of soaked rice, then layer as above. Seal with foil, add lid. Add a weight on top to ensure a good seal. Then pop in oven around 200 for 30-40 minutes

If you want ot go to town then add some saffron into milk and put spoonful on all rice layers or just on top


While I'm on the rice trip. One of my favourite easy meals is to boil the rice then drain. In the rice pan add oil, black.pepper n salt. Layer bottom with sliced potato, season on top. Add rice and cook sealed on a very low flame (again more steam cook). Serve ruve with the crispy potatoes on top. I like it with fresh yoghurt
 
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Commachio said:
You're selling pasties and dog curries to pikeys in the middle of nowhere mate...

All you do is slag everyone food of, and yet it's only you who claims to be a cook.
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I didn't slag it off I just asked wheres the greenery. Turns out Luv's greenery isn't as green as he thought? <laugh>
 
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