Food

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monacoger

monacoger

POTY 2021
Feb 2, 2010
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Against my better judgment, I am going to try salmon & broccoli lasagne this evening. Anybody on here ever tried it? It has potential to be nice but it could also be as rank as Tina's fanny. I shall let you all know later. You're welcome.
 
Remember the name.. Saff said:
Sounds ****. You need some man grub. This was yesterday's food which come from the fields around my village, including the cow.

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Looks pretty good , probably put a can of ale in it or a big glug of red wine myself.
 
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Remember the name.. Saff said:
Sounds ****. You need some man grub. This was yesterday's food which come from the fields around my village, including the cow.

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Looks lovely,some crusty bread and a pint of Guinness would make wonderful accompaniments.
 
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Mick O'Toon said:
Looks lovely,some crusty bread and a pint of Guinness would make wonderful accompaniments.
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Crusty bread is there, Mick. I can't stomach Guinness. I pinched 4 of my Step-Dad's cans when I was younger and 3 of them ended up as target practice.
 
Remember the name.. Saff said:
Crusty bread is there, Mick. I can't stomach Guinness. I pinched 4 of my Step-Dad's cans when I was younger and 3 of them ended up as target practice.
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I would have the Guinness if eating that out in a pub but a couple of glasses of red wine if at home and as Duncan said throw a glug in to the pot and you might as well finish the bottle at that stage.
 
Gambol said:
Hope they scared the **** out of the deer while killing it. I like my meat shot through with adrenaline.
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That would make it tough as **** .

Adrenaline released by stress before slaughter uses up glycogen, which means there's not enough lactic acid produced postmortem. This affects different kind of meat in different ways, but in general it'll be tough, tasteless, and high in pH, and will go bad quicker than unstressed meat
 
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DUNCAN DONUTS said:
That would make it tough as **** .

Adrenaline released by stress before slaughter uses up glycogen, which means there's not enough lactic acid produced postmortem. This affects different kind of meat in different ways, but in general it'll be tough, tasteless, and high in pH, and will go bad quicker than unstressed meat
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Oh shut yer ****in face.
 
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