My chefology knows no bounds, my pouson is maronateing now ready to cook in about 30 minutes on a hot oven (220ish) so that the maronade chars a bit and OH GEE OH GOSH, I'm so swell.
HOW THE HELL AM I STILL SINGLE WHEN I'M GOING TO COOK SUCH AN AMAZING MEAL !?!??!?!?!?!?!!!!!!
( G/PP 💩💩💩💩💩&#128, Wed 3 Aug 2011, 18:39, 1 reply, 15 years ago)

Stuff I Plonked In the MArionade
- Big squidge of honey
- Sprinkle of Tumoric
- Lots of prapreeka
- about 30% sour cream
- Two big spoons of chopped garlic
- One medium spoon of chopped mild red chili
- Whatever I had left over of tomarto paste, wasn't much.
- A spoon full of tandoori paste.
( G/PP 💩💩💩💩💩&#128, Wed 3 Aug 2011, 18:42, Reply)

OH FUCK YEAH, NOW I'VE TOASTED SOME RASONS AND PINE NUTS AND GOT SOME CUSSCUSS STEAMING UP WITH SOME CHICKEN STOCK THAT I'LL COMBINE AT THE END.
FUCKING GET FUCKING IN FUCKING THERE
( G/PP 💩💩💩💩💩&#128, Wed 3 Aug 2011, 18:56, Reply)

OH MY DAYS, THIS IS AMAZING, PLUS I ADDED THE SEGEMENTS OF A GRAPEFRUIT. LUSH LUSH LUSH.

( G/PP 💩💩💩💩💩&#128, Wed 3 Aug 2011, 19:20, Reply)

You might consider having a quick wank.

( Dr. Shambolic je suis charlie, Wed 3 Aug 2011, 19:31, Reply)

Tell me this doesn't look amazing and creative and how amazing I am.....
imgb.in/8O

(if i'm honest, there is too much citrus in here, should have used half a grapefruit and half a lemon when cooking the pouson)
( G/PP 💩💩💩💩💩&#128, Wed 3 Aug 2011, 19:46, Reply)

Gonz. That looks amazing.
Promise us all one thing though. When you open your own restaurant, you'll write the menu without spell-checking it, 'cos your spelling is just like your food. A great mash*-up.

*Although not always with mash, granted.
( JeffTheDogFucker Can you dig it?, Wed 3 Aug 2011, 19:49, Reply)

Deal Done !

( G/PP 💩💩💩💩💩&#128, Wed 3 Aug 2011, 20:02, Reply)

Woo hoo!
And if you do ever get your own restaurant, you should just give your customers a list of the ingredients you've got in, let them choose the bits they want you to use, but not tell them what they'll get.
( JeffTheDogFucker Can you dig it?, Wed 3 Aug 2011, 20:05, Reply)

It looks like a roast poussin and some couscous.
You'd probably get a 7 on Come Dine With Me if you didn't fuck it up and sang them a novelty song but you'd get outright disdain from Torode and Wallace.

edit: also ... surely Gingham plates aren't kosher?

edit edit: sorry ... I mean "pouson" and "cusscuss"
( Dr. Shambolic je suis charlie, Wed 3 Aug 2011, 20:05, Reply)

Plates from the paaaahnd shop, wanted matching ones for a dinner party on the cheap. They're getting binned when I move into the new diggs.
They said the other day that they get given £125 to spend on the meal, I swear most people don't come close to spending that.
( G/PP 💩💩💩💩💩&#128, Wed 3 Aug 2011, 20:15, Reply)

You could get fish and chips and spend the rest on alcohol.

( JeffTheDogFucker Can you dig it?, Wed 3 Aug 2011, 20:18, Reply)

What do you think the shelled out grapefruit is for?

( Amberl was stripey and dominated Europe, Wed 3 Aug 2011, 19:50, Reply)

Mmmmm. Stingy.

( Dr. Shambolic je suis charlie, Wed 3 Aug 2011, 20:06, Reply)

you definitely put together ingrediants I never would've thought to use, food genius right here folks
I make a killer barbecue sauce, but it's just by adding extra ingrediants to store bought sauce
( Lisette von Falcon, Wed 3 Aug 2011, 19:00, Reply)

Niiiice, that's the thing, I think, about shop bought sauces, you can spice them up nicely.

( G/PP 💩💩💩💩💩&#128, Wed 3 Aug 2011, 19:20, Reply)

oh yes, I add loads of garlic and cayenne, a bit of worcestershire, steak sauce [hp?], oregano, loads of hot sauce
it's spicy good
( Lisette von Falcon, Wed 3 Aug 2011, 19:24, Reply)