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

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Sucky said:
My mrs makes saltfish fritters sometimes, with scotch bonnet too, fuking bangin they are tbh
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I get Ackee and saltfish from my mate at market. ****in lovely.

The fritters sound great. I could get busy with a whole ****ing bucket of those.

Be like a rabid dog in the corner snarling at any **** who came near me lol <laugh>
 
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Sucky said:
Spag bol
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So let's sort this cheese thing out. You like cheese this is clear and that amount is more than what your average human being would normally like on their spag bol. This is your choice of course and I get it. The question is, do you mix it all in or grill it after you've taken the pic? I'd need that cheese melted.
 
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luvgonzo said:
So let's sort this cheese thing out. You like cheese this is clear and that amount is more than what your average human being would normally like on their spag bol. This is your choice of course and I get it. The question is, do you mix it all in or grill it after you've taken the pic? I'd need that cheese melted.
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Yeah me too

That amount of cheese has got to go under a hot grill
 
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luvgonzo said:
So let's sort this cheese thing out. You like cheese this is clear and that amount is more than what your average human being would normally like on their spag bol. This is your choice of course and I get it. The question is, do you mix it all in or grill it after you've taken the pic? I'd need that cheese melted.
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Its natural for you to ask questions and I welcome them.

No after grilling no. Let it sit if anything

It gets mixed in portions of 4 in that bowl, (more on a plate) so like.. I cut a quarter out from the rest, mix it up & eat that bit and so on in an orderly fashion.
(I also break my spaghetti into lengths of 4 before boiling)
Ive learned over the years that keeps the dish warmer for longer.
 
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Sucky said:
Its natural for you to ask questions and I welcome them.

No after grilling no. Let it sit if anything

It gets mixed in portions of 4 in that bowl, (more on a plate) so like.. I cut a quarter out from the rest, mix it up & eat that bit and so on in an orderly fashion.

Ive learned over the years that keeps the dish warmer for longer.
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Yeah as long as it gets all melty and hangs off each fork full in big stringy strands I'm in. Really fancy that now.
 
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