Pâté on toast for lunch
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First effort with my slow cooker today.
The flat is slowly filling with the most wonderful aroma.
I'll be floating around like a bisto kid at this rateComment
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Originally posted by BR14 View PostFirst effort with my slow cooker today.
The flat is slowly filling with the most wonderful aroma.
I'll be floating around like a bisto kid at this rateComment
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Checked the car's tyres and what have you, then took it for a drive around the neighbourhood, just for the heck of it. The road past the explosion is still closed, with a big crane there presumably removing debris.Comment
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I hate the documentation produced by Chef. It's still written in such a way that, unless you already know everything there is to know about the product, you can't work out how to do anything with it. And if you knew that much, you wouldn't need the documentationComment
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Originally posted by NickFitz View PostGood innit?
a bit too much liquid mind, but i reckon that's a novice mistake.
and TWO scotch bonnets (deseeded).
Flavour par excellence (well, - i liked it)Comment
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Originally posted by BR14 View PostDelicious, - melt in the mouth brisket (cubed).
a bit too much liquid mind, but i reckon that's a novice mistake.
and TWO scotch bonnets (deseeded).
Flavour par excellence (well, - i liked it)
Tonight's tea has been lamb chops, chips, peas, gravy, and mint sauce. Very, very nice, it wasComment
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Originally posted by NickFitz View PostYes, I still have to watch out for the too-much-liquid thing
Tonight's tea has been lamb chops, chips, peas, gravy, and mint sauce. Very, very nice, it wasComment
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Originally posted by NickFitz View PostClientCo in the morning. I could really do without it, TBQHComment
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