This is the recipe for future reference https://www.google.co.uk/amp/s/timetocookonline.com/2016/01/17/elpidas-moussaka/amp/
cos I only had 3 eggs and one of those slices was gonna be very dry. This presented an opportunity to give the brown a chance. Not too shabby.
fair enough...I don’t like mixing sauces in general and certainly not anything with my egg Yolk. Not a fan of brown sauce...I like me some Lea Perrin Worcester sauce though
Far better than some of the crap you've put up recently. I'd probably scrape off some of the brown sauce but otherwise, yeah i'd eat it.
I don't think I could now either. Was a vegetarian for about ten years, late teens to late twenties. Came home pissed one Christmas night, think or was 1997, and tucked into the turkey. Followed it up with a bacon butty boxing day morning and that was that, never looked back!
Chippy tea tonight. Bit random, it's usually a Friday but the Mrs has the tom tits so it's an easy one for me and the kids. (soz for the info overload) Nursing down an IPA after deciding I'd have a large malt to finish off last night while watching The Last Dance. I blame MJ, he was drinking a bourbon so I decided to join him. I've felt like ****e all day, red wine and single malt do not mix.
I’d never made paella before. My was presented better. Just looked weird due to the tub of pasata in it. I sent the photos of yours and mine to my Spanish chef friend. He said mine looked more authentic I. How it was presented though said it looked too red and also chose yours.. He didn’t know who’s was who’s either.
Not making excuses but Mrs luv served it up in the Italian bowls so you can't see the layers, very nice though.
The recipe is awesome. Glad you liked it. I think it’s way better than what I’ve ever eaten in a restaurant. Did you fry off all the veg? Use fresh nutmeg in the cheese sauce? I’m just making the roux now. what cheese have you used? I’ve used cheddar, pecorino and gran padano.
