Have you made choux pastry before? It's much easier than I thought it would be.
Daughter and I made profiteroles, they were utterly brilliant fun to make and tasty too.
GOOD: I just had pork fillet, cooks in no time and falls apart in your mouth, fucking amazing.
GOOD: I've stopped drinking again.
BAD: I appear to be addicted to diet coke instead.
BAD: I'm still sleeping 2-3 hours during the day. This is a bit shit.
GOOD: I'm going to London on Saturday, I might even treat myself to a few pints.
(NoeI «:::P:::» «:::E:::» «:::R:::» «:::V:::» «:::E:::», Tue 8 Nov 2011, 19:19, 1 reply, 14 years ago)

I make a wicked thing with pork fillet.
I cover it in greek yoghurt, curry powder, some tomarto puree, chili powder, grama masala, garlic slice & minced, salt, lemon, toomuric, some onion slices, some cream (to get the yoghurt weter).... let it maronade for a few hours or even a day, then griddle-pan it so you get a lovely crust, and then heat up the rest of the maronade and pour it over the pork...... serve on a chapatti with some ryeeta.
( G/PP 💩💩💩💩💩&#128, Tue 8 Nov 2011, 19:31, Reply)

This marinaded for about three days, the flavour was all the way through.
I'd eat another portion but now I'm filling my face with lemon drizzle cake.
(NoeI «:::P:::» «:::E:::» «:::R:::» «:::V:::» «:::E:::», Tue 8 Nov 2011, 19:33, Reply)