loads
Cleaned out my fridge, booked a joiner, drank wine, just letting a chilli reduce. What whisky are you tippling at the moment?
(dozers, do fuck off ur a nob m8, Sat 11 Jan 2014, 21:18, 1 reply, 12 years ago)

The Tyrconnell
Lovely Irish stuff. Might mosey around the Irish offerings for my next few.
( The Light in Chains don't touch the Pope's boner, Sat 11 Jan 2014, 21:23, Reply)

I'm a stranger to whiskey
I have Balvenie Signature at the moment. Going back to Glenfarclas next.
(dozers, do fuck off ur a nob m8, Sat 11 Jan 2014, 21:28, Reply)

No whiskey scat.

(Set your faces to Stunned Bigly, Sat 11 Jan 2014, 21:34, Reply)

Geordie Jay chucks his manfat into his for cheffery.
Do you?
(DBT became a fruitarian on, Sat 11 Jan 2014, 21:34, Reply)

I made a roux
Last year I didn't even know what that was.
( The Light in Chains don't touch the Pope's boner, Sat 11 Jan 2014, 22:15, Reply)

Ponce

(Set your faces to Stunned Bigly, Sat 11 Jan 2014, 22:17, Reply)

The lamb stew sounds good.
What cut of lamb?
(Set your faces to Stunned Bigly, Sat 11 Jan 2014, 22:21, Reply)

It was 411g of "diced british lamb"
and 328g of lamb neck fillet wot I cubed myself. Plus a carrot, a parsnip and an onion. bit of mint in the seasoned flour I used to coat the meat before browning, used beef stock to deglaze the pan after and form the base of the sauce. half a pack of passata for some body. Threw in 1/4 bottle of red and some mushrooms 30 minutes before the end when I made the roux, whisked into it a couple of ladlefuls of the sauce and then poured it back in and left it for another 20 minutes.
( The Light in Chains don't touch the Pope's boner, Sat 11 Jan 2014, 23:56, Reply)