Not much, got a lot of work done.
I went for some Afgani food last night and the driver was a phsyco*, but to tell you the truth, the lamb chops were right-up-there, I've never had them done so that the meat was medium and the fat was crips and burnt. God damn I love a good lamb chop, it's like a meat lollypop. I donno why they're so expensive though =(

* I buzzed him up, so he pressed my button it again, so I buzzed him again thinking he didn't get the door, so I go I go down. He then goes off on one, but i can't understand him 'cus of his helmet and face-mask, so I'm like "huh? huh? what? I don't understand..." and then I realise he's talking about his bike getting knicked, so I'm like "Who can hotwire a bike in 20 seconds for you walk up the stairs? No one from around here....." and then he goes off on another one, something about about being in the country for so many years, I donno, still couldn't understand him.
( G/PP 💩💩💩💩💩&#128, Mon 25 Feb 2013, 10:46, 2 replies, latest was 12 years ago)

I read that on FB. Pretty mental
You should have pointed out that, as a Jew, you can't possibly be a racist. Judaism is the ultimate vicitimisation get out of jail free card.
( Kroney, Mon 25 Feb 2013, 10:47, Reply)

I donno man, my bulldozer doesn't have ak-47 proof windows.

( G/PP 💩💩💩💩💩&#128, Mon 25 Feb 2013, 10:51, Reply)

haha

( Kroney, Mon 25 Feb 2013, 10:52, Reply)

Flame grilled I expect.

(PsychoChomp, Mon 25 Feb 2013, 10:50, Reply)

Maybe !
I think that's gonna be my new schtick, making the perfect lamb chops, I reckon covering them in umami paste would work well.
( G/PP 💩💩💩💩💩&#128, Mon 25 Feb 2013, 10:54, Reply)

Cook them as a rack of lamb.
You can get them how you want them before cutting them into chops.
(Set your faces to Stunned Bigly, Mon 25 Feb 2013, 10:57, Reply)

I've never had them done like that,
but I always wonder if you do them like that, if you get enough maronaid/coating/char/whatever on an average-bite basis.
( G/PP 💩💩💩💩💩&#128, Mon 25 Feb 2013, 10:59, Reply)

That limits the surface area for marinades though.

(PsychoChomp, Mon 25 Feb 2013, 10:59, Reply)

Unless you get a cooking syringe (about £5) and inject the marinade directly in to the meat.
www.amazon.com/Marinade-Injector-Syringe-Cooking-Poultry/dp/B008Y9GS7S
( Fucking hell Jeff I am not a robot, Mon 25 Feb 2013, 11:01, Reply)

Start them on the narrow side fat down in a hot pan to render the fat and crisp it up, should take about 8 minutes.
Then 3-5 minutes on each side, dependent on how well cooked you want them.
( Fucking hell Jeff I am not a robot, Mon 25 Feb 2013, 11:00, Reply)

Wouldn't you have to hold them upright for that inital part? I bet you some kind of toast-holder type device would work.

( G/PP 💩💩💩💩💩&#128, Mon 25 Feb 2013, 11:07, Reply)

Just use skewers

( Fucking hell Jeff I am not a robot, Mon 25 Feb 2013, 11:08, Reply)

Good thinking !

( G/PP 💩💩💩💩💩&#128, Mon 25 Feb 2013, 11:35, Reply)