Redruth Posted October 24, 2017 Share Posted October 24, 2017 saint nectaire, chicken of th wood, cabernet sauvignon Link to comment Share on other sites More sharing options...
Redruth Posted October 24, 2017 Share Posted October 24, 2017 Frickin' love wasabi (and horseradish, which is usually what you're getting when it says wasabi). Link to comment Share on other sites More sharing options...
Squee Posted October 25, 2017 Author Share Posted October 25, 2017 Soy lime yoghurt with müsli and a cortado. Link to comment Share on other sites More sharing options...
beerwolf Posted October 25, 2017 Share Posted October 25, 2017 saint nectaire, chicken of th wood, cabernet sauvignon that sounds bloody fantastic *howls at the moon* Link to comment Share on other sites More sharing options...
sweepstakes Posted October 25, 2017 Share Posted October 25, 2017 Soy lime yoghurt with müsli and a cortado.Not usually a flavored yogurt guy but lime is a solid choice. Link to comment Share on other sites More sharing options...
Squee Posted October 25, 2017 Author Share Posted October 25, 2017 Soy lime yoghurt with müsli and a cortado.Not usually a flavored yogurt guy but lime is a solid choice. Lime for life! But regular yoghurt with honey is the bomb as well. Link to comment Share on other sites More sharing options...
hello spiral Posted October 25, 2017 Share Posted October 25, 2017 I've been doing lamb hearts the last couple of weeks. Proper lush cheap meat. I got home from work this morning and slow cooked three of them in a stock I made from the last ones I cooked. It's reduced red wine with beef stock and a whole garlic, then after slow cooking the last last lot, I forced the garlic through a sieve back into the red wine and stock and heart juices. This afternoon I sliced them up and made a giant batch of stir fry with veg and rice and sliced heart pieces. Lunch/dinner for the next few days. Link to comment Share on other sites More sharing options...
auxien Posted October 25, 2017 Share Posted October 25, 2017 spiral you just gave me a boner Link to comment Share on other sites More sharing options...
hello spiral Posted October 25, 2017 Share Posted October 25, 2017 Link to comment Share on other sites More sharing options...
Real Human Bean Posted October 26, 2017 Share Posted October 26, 2017 I've been doing lamb hearts the last couple of weeks. Proper lush cheap meat. I got home from work this morning and slow cooked three of them in a stock I made from the last ones I cooked. It's reduced red wine with beef stock and a whole garlic, then after slow cooking the last last lot, I forced the garlic through a sieve back into the red wine and stock and heart juices. This afternoon I sliced them up and made a giant batch of stir fry with veg and rice and sliced heart pieces. Lunch/dinner for the next few days. <3 spiral you just gave me a boner Speaking of which... Link to comment Share on other sites More sharing options...
doorjamb Posted October 26, 2017 Share Posted October 26, 2017 I've been doing lamb hearts the last couple of weeks. Proper lush cheap meat. I got home from work this morning and slow cooked three of them in a stock I made from the last ones I cooked. It's reduced red wine with beef stock and a whole garlic, then after slow cooking the last last lot, I forced the garlic through a sieve back into the red wine and stock and heart juices. This afternoon I sliced them up and made a giant batch of stir fry with veg and rice and sliced heart pieces. Lunch/dinner for the next few days. Link to comment Share on other sites More sharing options...
beerwolf Posted October 26, 2017 Share Posted October 26, 2017 (edited) English breakfast tea, plenty of semi-skimmed milk and definitely no sugar. Glad your enjoying your lambs hearts HS, I just roast mine (after browning in a pan) with sage and onion stuffing. And eat them whole with a very sharp knife, with roast potatoes and runner beans. Might give your method a go next time. Edited October 26, 2017 by beerwolf Link to comment Share on other sites More sharing options...
Echolalia Posted October 26, 2017 Share Posted October 26, 2017 Where do you procure lambs hearts? Link to comment Share on other sites More sharing options...
Rubin Farr Posted October 26, 2017 Share Posted October 26, 2017 Restaurant across from my work is experimenting with gyro pizza, so we all went over and split one. Pretty greasy, and got my fill of sodium for the week, but also tasty if you like Greek food. Link to comment Share on other sites More sharing options...
beerwolf Posted October 26, 2017 Share Posted October 26, 2017 (edited) Where do you procure lambs hearts? A farmers field on a moonless night under the cloak of darkness ; ) My Sainsbury's do 'em, they have to be prepared for eating by the butcher to take all the rough, chewy nasty stuff out. Local farm shop is better though. Edited October 26, 2017 by beerwolf Link to comment Share on other sites More sharing options...
caze Posted October 27, 2017 Share Posted October 27, 2017 just made a lush thai beef salad, was the first time I made it with fillet, not sure if I can go back to regular steak with that again now. Link to comment Share on other sites More sharing options...
caze Posted November 12, 2017 Share Posted November 12, 2017 been slacking on the homemade pizza front of late, rectified that tonight: Link to comment Share on other sites More sharing options...
Squee Posted November 12, 2017 Author Share Posted November 12, 2017 That looks pretty fucking pro. Is the tomato sauce homemade as well? Link to comment Share on other sites More sharing options...
caze Posted November 12, 2017 Share Posted November 12, 2017 yeah, I just sweated half a small, very finely chopped, onion in a pan with a clove of garlic, added two tins of san marzano tomatoes, pinch of chilli flakes, salt, pepper, oregano. cooked for 30 mins. Link to comment Share on other sites More sharing options...
sweepstakes Posted November 12, 2017 Share Posted November 12, 2017 That's a handsome pie. Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted November 12, 2017 Share Posted November 12, 2017 Isn't it? wtg Caze, looks pro. Link to comment Share on other sites More sharing options...
doorjamb Posted December 3, 2017 Share Posted December 3, 2017 Microwave cauliflower + Mozzarella + Dandelion tea + L-theanine + Paul Giger’s Schattenwelt -------------------------------------------- Coffee comedown on a rainy Saturday Link to comment Share on other sites More sharing options...
YEK Posted December 3, 2017 Share Posted December 3, 2017 vanilla almond milk and mandarin orange Link to comment Share on other sites More sharing options...
LHOKA Posted December 3, 2017 Share Posted December 3, 2017 artichokes Link to comment Share on other sites More sharing options...
ARPA Posted December 3, 2017 Share Posted December 3, 2017 lemon date bar & fennel tea Link to comment Share on other sites More sharing options...
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