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(, Sun 1 Apr 2001, 1:00)
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MORE INPUT PLEASE.
(, Mon 9 May 2011, 17:41, 1 reply, 15 years ago)
sticking it inside a squid and the barbecuing that
(, Mon 9 May 2011, 17:50, Reply)
I have to say I've rather gone off it on the whole. Too much paprika - but I have to say barbecued squid is something I discovered in Morocco and it's one of the nicest things I've ever eaten, just with a squeeze of lemon on it. Magic.
(, Mon 9 May 2011, 17:53, Reply)
I'm still a big fan. Had some delightful sausages at the weekend. There's a food hall place deep in Cornwall that has an incredible butchers (unfortunately out of pork and marmite sausages) but the ham and mustard ones were superb.
(, Mon 9 May 2011, 17:57, Reply)
(, Mon 9 May 2011, 17:57, Reply)
I'm unsure as to the meat in them, could easily be a mix of pork and beef, or just one or the other. They certainly seemed to know what they were doing.
(, Mon 9 May 2011, 18:01, Reply)
it really is deep in cornwall though. Mail usually gets thrown into the nearest wagon and they hope it gets where it should.
(, Mon 9 May 2011, 18:04, Reply)
I made roast chicken with chorizo and roasties last week. It was unbelievable, although possibly a little unhealty - there was about a pint of oil/fat in the bottom of the pan.
Of course this was drank as a beverage immediately
(, Mon 9 May 2011, 17:55, Reply)
You?
(, Mon 9 May 2011, 17:57, Reply)
This plan failed; I was foiled by some mature fish.
(, Mon 9 May 2011, 17:58, Reply)
I would have, but have recently renewed my membership with Tanfastique and, as a result am delightfully Tenné.
(, Mon 9 May 2011, 17:57, Reply)
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