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

Mines unisex so its all good.

You want it thicker just crush the beef and tattys.

These fukin cookbook amateurs here dont know nuffin mate.

Edit; i mean gently crush

 

Why all the black pepper though ?

Bet you've got one of those giant grinders, probably knicked from your local trattoria as well

 

Because he forgot to season the meat first, obvs. Like you should.

Useless **** like.

 

nah its not one of those, but its a decnt one you can adjust the grain.
&
I tend to coat all my meals in a generous layer of coarse black pepper tbh just do.

 

The beef got rubbed in marmite salt and pepper before searing.

Wont find that in jamie olivers cant cookbook mate

 

The are Charlotte pots which are waxy so wouldn't work well.
Maris pipers would crush gently really well.

 

Not sure what one of those is?

Everyone knows you season the meat first though. Everyone.

Pepper first of course, then salt.

 

Is this science or religion ?

 

Both.

 

How so?

What?

 

If you use salt first, it draws in the other seasoning.

So you're just peppering the salt.

Pepper first, season the meat. Then salt, which also seasons the meat.

 

Good to see you have progressed from watery spag bol to watery bisto and leftovers

 

Friday morning filth.

 

That's Sriracha sauce, not ketchup.

Ketchup is

 

As the country’s foremost Jewish expert on black pudding I approve of this roll.

 

I just don't like the sauce, just the egg would do.

 

Im all fukin in on that.

Yes

 

Ketchup is ****ing horrible, I genuinely don't get it.

Gammon and eggs is magic, needs chips not sauce.

 

I made fresh parsley sauce once to go with gammon, sooooo good.