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

Wrong thread!

 

It's not a dodgy sausage pena without bacon mate.

 

Looks like your colon has prolapsed onto a baked potato to me.

 

I wasn't having a full English mate and the sausage was Hungarian, why the **** would I add bacon? Thought you knew what you were doing like?

 

The runny red stuff is butter according to Ginge, must be some Thai speciality butter or something.

 

Im colourblind it just looks like a plap to me.

 

You're lucky in this case, colour won't make it better.

 

Leftover pizza is da bomb.

 

Katsu curry sauce.
This sauce is delicious. Might add some chicken, onion and peas tomorrow for a nice chicken curry. The rest of it will end up smothering chips

 

Not a meal, but I love these little bastards.
33 pickled eggs. The waiting time is a killer and so are the farts

 

thai/chinky chicken stir fry, some egg/veg fried noodles, got a little bit off a kick like..

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Nice with chips.

 

Colour curtesy of the soy sauce? how much did you put in? (looks good).

 

Spag bol tonight, no sweetcorn cos I've run out

 

Yeah, 45ml dark soy.
Ingredients

20ml oil

2 x diced onions

10g chopped garlic

4 chopped carrots

65g flour

60g curry powder

2.5ltr veg stock

45g maple syrup

45ml soy

1 bay

15g garam masala

15g cornflour mixed with 50ml water

Method

1. Cook onion, garlic, carrot for 12 minutes on med heat to soften and caramelize

2. Add flour and curry, cook 3 minutes

3. Gradually add stock, mix smooth at each addition before adding more

4. Add maple and soy, bring to boil, add garam masala

5. Simmer 20mins. Blend until really smooth

6. Put back in pan, add cornflour, simmer 5 minutes

I used only 45g of hot curry powder and not 60g. Still hot enough and I like a bit of heat.

 

To thicken it?

@brb telt ya about cornflour a long time a ago.

 

Yeah, just thickens it up at the end.

 

tag didn't work mate. Yeah you did and I bought and used it. It does the job, but from memory i wasn't overkeen on it. No particular reason but i just see it as a bodge job, from poor cooking on my part.