But I don't like dairy, or seafood, if I gave up meat there's plenty of subs for eggs, milk and cheese these days, for dishes that require those as ingredients. I don't eat them on their own anyway.
There's a guy at work who's a vegan. I asked him about it one day and he said he didn't actually choose the be that way, he just 'kind of drifted into it' :))
There's a guy at work who's a vegan. I asked him about it one day and he said he didn't actually choose the be that way, he just 'kind of drifted into it' :))
Sounds like a classic case of his missus was vegan and "suggested" he also should be, weither he liked it or not :))
When a dear friend dies, the least one can do is provide a bit of something to nibble on for those who attend the memorial of the friend.
So, one gets the dry measurements all together in a bowl, sifted and weighed:
Next, the wet ingredients:
Make a bowl-shaped indentation in the dry ingredients. Pour a portion of the wet stuff in there. Slowly mix by hand.
Add a bit more. Mix a bit more. Do this several times until all of the wet ingredients are thoroughly combined with the dry stuff. Take your time. Make sure there are no lumps.
With a bit of patience and elbow grease, and the result should be like this:
Get a clean plate-err-dish-err-saucer. Pour some sugar on there.
Skip the important bit of taking pictures of the pan flipping because you can't operate your camera with messy hands and fingers.
The result of flipping pan and ingredients, if done properly:
Don't forget to pour some sugar inbetween each layer:
Roll up. Cut up.
Wrap up.
Don't forget to include jams, jellies, preserves, marmalades, whipped cream, and such, so each person can make it their own.
Had chicken sausages for the first time ever last night. Expected them to be a bit nasty but actually they were really tasty. Couldn't find much difference between them and a normal pork Cumberland sausage. Went down well with some crispy potato wedges, some veg and a good dollop of Dijon mustard.
Much better than the previous night's Chinese chicken curry done in the slow cooker. That just tasted like chicken stew with a hint of curry. Edible, but boring.
Had chicken sausages for the first time ever last night. Expected them to be a bit nasty but actually they were really tasty. Couldn't find much difference between them and a normal pork Cumberland sausage. Went down well with some crispy potato wedges, some veg and a good dollop of Dijon mustard.
I was thinking of trying them, i saw them last week while shopping and thought they'd be a healthy alternative to normal sausages but didn't buy them.
Hang on I used to buy massive bags of chicken sausages back in about 1996? They were cheaper, and tastier....Although they' probably cost 3 times as much now.
Has the rest of the world been asleep for the last 21 years? :O
Nice. But I think it needs a half-tin of spaghetti-Os on the side.
Those Fries-To-Go are pricey but they do turn out really nice.
Did you know that you can combine ordinary tinned spaghetti with spaghetti hoops to make binary spaghetti?
Or that if you're Welsh, you need to add a half-tin of ordinary tinned spaghetti to every whole tin of alphabetty-spaghetti so that you have enough 'L's.
Comments
No I like lamb and bacon too much :))
But I don't like dairy, or seafood, if I gave up meat there's plenty of subs for eggs, milk and cheese these days, for dishes that require those as ingredients. I don't eat them on their own anyway.
Not saying I would turn, but if...
Sounds like a classic case of his missus was vegan and "suggested" he also should be, weither he liked it or not :))
So, one gets the dry measurements all together in a bowl, sifted and weighed:
Next, the wet ingredients:
Make a bowl-shaped indentation in the dry ingredients. Pour a portion of the wet stuff in there. Slowly mix by hand.
Add a bit more. Mix a bit more. Do this several times until all of the wet ingredients are thoroughly combined with the dry stuff. Take your time. Make sure there are no lumps.
With a bit of patience and elbow grease, and the result should be like this:
Get a clean plate-err-dish-err-saucer. Pour some sugar on there.
Skip the important bit of taking pictures of the pan flipping because you can't operate your camera with messy hands and fingers.
The result of flipping pan and ingredients, if done properly:
Don't forget to pour some sugar inbetween each layer:
Roll up. Cut up.
Wrap up.
Don't forget to include jams, jellies, preserves, marmalades, whipped cream, and such, so each person can make it their own.
Much better than the previous night's Chinese chicken curry done in the slow cooker. That just tasted like chicken stew with a hint of curry. Edible, but boring.
...Bit stingy on the bacon...
I was thinking of trying them, i saw them last week while shopping and thought they'd be a healthy alternative to normal sausages but didn't buy them.
Has the rest of the world been asleep for the last 21 years? :O
I'd eat zx1's meal. For a starter at least.
Those Fries-To-Go are pricey but they do turn out really nice.
Did you know that you can combine ordinary tinned spaghetti with spaghetti hoops to make binary spaghetti?
Or that if you're Welsh, you need to add a half-tin of ordinary tinned spaghetti to every whole tin of alphabetty-spaghetti so that you have enough 'L's.
- IONIAN-GAMES.com -
I'll perhaps try and post another saucer over the weekend.
Hehehe, these plates rings me a bell... I'm sure I've seen them before... many many time ago...
;)
Totally non-anaemic..
I love gravy! The more the merrier! :D
What on earth is going on here? That looks like food! :p
Yup, me too. I think tons of gravy's a very British thing. In fact I would be covering those peas and have more on that pie too :-)