Sounds good.
Me and Sexface are going to make burgers with the works and home made chips tomorow night.
( G/PP 💩💩💩💩💩&#128, Fri 16 Apr 2010, 15:13, 2 replies, latest was 16 years ago)

Home made relish (maybe), chiabatta rolls, nice salad, home made deep fried chips, nice salad.
Oh man, I'm so looking forward to it.

I think I'm going to buy a deep fat fryer tomorow.
( G/PP 💩💩💩💩💩&#128, Fri 16 Apr 2010, 15:14, Reply)

we had crab legs and shrimp last night
that was awesome

I've never had homemade chips before
( Lisette von Falcon, Fri 16 Apr 2010, 15:15, Reply)

Oh man, I'd fucking love me a bit of that.
I wish I lived in an area where prawns, crab, lobsters and all similar things were eaten as regular as chicken. That sort of shellfish is my favorite meat, including cow.

Home made chips are fucking lush. The potato goes slightly sweet with concentrated flavour. Chips you get in a chippy, at least that I've always had, is fucking horrible enimic tasteless shit. Real home made chips are one of the nicest dishes I've had, my mum is a good cook, but my favorite meal she makes for me is simple egg'n'chips. I like shoving in 1-to-4 ratio of normal to sweet potatoes, but the rest of The Household doesn't like tha), If you fry up some onions in the deep-fat towards the end of frying the poteoes, it adds an extra dimension.
( G/PP 💩💩💩💩💩&#128, Fri 16 Apr 2010, 15:21, Reply)

haha it's not really something that's done often, shrimp is fairly easy to fit into a meal I reckon but I haven't had lobster in years
I may have to try that tonight, sounds lovely, how long do you cook them in the fryer for?
( Lisette von Falcon, Fri 16 Apr 2010, 15:29, Reply)

I know it sounds like crap, but it's really one of those " 'till they're done " type things.
The potatoes go down to about half when cooked, so what looks like a lot of potatoes doesn't translate to a lot of chips. Get a bowl of water, and chop up the potatoes, about 4-5 per person and guestimate and depending on size, in the water, you can leave them for over a day without them browning, so you could do (for example) cup a sack and have them for a few people for a few days*. I like them well done (not burnt, but well done), so it normally takes 45 minutes a portion. If you're doing it for a few people, half-fry a portion, half fry another portion, during the day, then begin to finish-fry them both when your'e ready to eat; they're better like that anyway.

* Not industrial size sack, but a normal one, not sure what 'normal' is abroad though for size
( G/PP 💩💩💩💩💩&#128, Fri 16 Apr 2010, 15:43, Reply)

this seems like way too much work

( Lisette von Falcon, Fri 16 Apr 2010, 16:29, Reply)

a friend of mine has family on the Scily Isles
and they eat a lot of lobster

the swine.

I'd rather have nice prawns and scallops regularly though. Lobster is a bit too much of a faff, for not that much extra benefit
( Vipros. clever got me this far, then tricky got me in, Fri 16 Apr 2010, 15:34, Reply)

fuck off lobster is luussshhhhh

( Lisette von Falcon, Fri 16 Apr 2010, 15:37, Reply)

Yeah', lobster is over-rated, it was more of an example.
Not if the lobster is cooked right, but if it's cooked wrong, it's an expesive wase.

I'd rather have the equivilient weight in good prawn than an average lobster.
( G/PP 💩💩💩💩💩&#128, Fri 16 Apr 2010, 15:44, Reply)

I agree
good prawns are awesome
( Vipros. clever got me this far, then tricky got me in, Fri 16 Apr 2010, 15:47, Reply)