you have been looking for a burger with coleslaw for days pal. Desperate. Just wondering where it is on that. Can see all the other listed ingredients.....not coleslaw mind.
What the f uck are you having for Dinner thread..
- Thread starter Sweats
- Start date
-
Please bear with us on the new site integration and fixing any known bugs over the coming days. If you can not log in please try resetting your password and check your spam box. If you have tried these steps and are still struggling email [email protected] with your username/registered email address
-
you have been looking for a burger with coleslaw for days pal. Desperate. Just wondering where it is on that. Can see all the other listed ingredients.....not coleslaw mind.
Bottom of the Ingredients list mate.you have been looking for a burger with coleslaw for days pal. Desperate. Just wondering where it is on that. Can see all the other listed ingredients.....not coleslaw mind.
Its ok to be wrong sometimes mate were all human.
Bottom of the Ingredients list mate.
Its ok to be wrong sometimes mate were all human.
just not showing on that picture, as if the sight would repulse people.
Pj.... "coleslaw has no place in a burger"
Gordon Ramsey..... "Stfu pj"
Pj.... "coleslaw has no place in a burger"
Gordon Ramsey..... "Stfu pj"
clearly he didn’t add any to the one shown in your pick. He is just as smart as I am.
You must log in or register to see images
You must log in or register to see images
Why the skin looks golden not burnt?
Try finishing in the oven next time so that you don't have to put the fish directly on the heat. I think it is a better finish and a lot more moisture is kept in the fish.
Look at the thin end, it’s burned. Other than that I’d have served on a rocket & cress salad with a beetroot jus. Based on his offering.
Bullshit, you don’t leave fish in a pan without keeping an eye on it, first law of cooking. Sticking it in an oven will only exasperate the situation as he could take enough care on the pan.
Fooking hobby cooks irritate me at times, you have a salmon steak, drop it in a hot cast iron skillet and hold it down for 20 seconds to stop the ****er curling up then cook till the steak goes slightly whitish pink turn over for 15- 20 secs no more. Pretty ****ing basic.
They were really thick so I didn't have to worry about them being dry tbh
Actually for you, that's a pretty good effort. A few tomatoes would have finished that off a treat.
Look at it? You’re deluded son. You’d probably burn a salad.Ginge chatting utter **** I see.
Burnt ffs