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Reply to: Takeaway

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Previously on "Takeaway"

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  • Diver
    replied
    Originally posted by AtW View Post
    Dude, where the heck is the beef? It's not borsch without the beef on a bone! Also other important ingredients are missing
    They can't afford beef in Russia

    Leave a comment:


  • AtW
    replied
    Originally posted by Diver View Post
    Borscht

    Ingredients
    1kg/2¼lb beetroot
    450g/1lb carrots
    8 shallots
    2 garlic cloves, chopped roughly
    1 stick of celery, chopped roughly
    1 bay leaf
    2 tbsp caraway seeds
    enough stock to cover the vegetables with about half a pint left over
    salt and freshly ground black pepper
    Dude, where the heck is the beef? It's not borsch without the beef on a bone! Also other important ingredients are missing

    Leave a comment:


  • AtW
    replied
    Originally posted by Diver View Post
    Borscht

    Ingredients
    1kg/2¼lb beetroot
    450g/1lb carrots
    8 shallots
    2 garlic cloves, chopped roughly
    1 stick of celery, chopped roughly
    1 bay leaf
    2 tbsp caraway seeds
    enough stock to cover the vegetables with about half a pint left over
    salt and freshly ground black pepper
    Close... I bought lots of beetroot yesterday for traditional Russian New Year salad - vinegret

    Leave a comment:


  • BrowneIssue
    replied
    Originally posted by BrilloPad View Post
    Have we ever seen a witty poll?
    Yes.

    http://koenigcw.blogspot.com/2006/03...-me-laugh.html

    Oh, poll.

    Leave a comment:


  • BrilloPad
    replied
    I had Beef Bourgignon tonight...

    Leave a comment:


  • Diver
    replied
    Borscht

    Ingredients
    1kg/2¼lb beetroot
    450g/1lb carrots
    8 shallots
    2 garlic cloves, chopped roughly
    1 stick of celery, chopped roughly
    1 bay leaf
    2 tbsp caraway seeds
    enough stock to cover the vegetables with about half a pint left over
    salt and freshly ground black pepper

    Method
    1. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
    2. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.
    3. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.
    4. Reheat gently, do not allow to boil, serve with the soured cream and Pirags.

    Leave a comment:


  • BrilloPad
    replied
    Originally posted by lexington_spurs View Post
    why not program yourself to cook something? maybe blinis on the side?
    toast it will be then. probably burnt.

    Leave a comment:


  • lexington_spurs
    replied
    Originally posted by AtW View Post
    Mmmm, nice chinese meal with cold Becks
    why not program yourself to cook something? maybe blinis on the side?

    Leave a comment:


  • AtW
    replied
    Mmmm, nice chinese meal with cold Becks

    Leave a comment:


  • BrilloPad
    replied
    Originally posted by AtW View Post
    Not from me

    Nor me. Anyone else?

    Leave a comment:


  • AtW
    replied
    Originally posted by BrilloPad View Post
    Have we ever seen a witty poll?
    Not from me

    Leave a comment:


  • BrilloPad
    replied
    Originally posted by AtW View Post
    Witty poll will not appear in this thread.
    Have we ever seen a witty poll?

    Leave a comment:


  • Diver
    replied
    Roast Squirrel ?

    Leave a comment:


  • AtW
    started a topic Takeaway

    Takeaway

    Hmmmm, should I go for a Chinese meal or a kebab?

    Witty poll will not appear in this thread.

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