What are you havng for tea?

poolieinnottingham · **Posted:** Sun Aug 09, 2015 8:20 pm

yloop wrote:

grabec wrote:

Loid Haw-Haw of Sussex wrote:

[it's a old piece pork that the barmaid flakes into a bread roll ..usually served were's nowt else on the menu.

Thank you LH-H of S. As I suspected, it was wise to avoid it.

side serving of sweet potato fries.

NOOOOOOO! Sweet tatie chips man.

Montpoolier · **Posted:** Mon Aug 10, 2015 8:28 am

poolieinnottingham wrote:

yloop wrote:

side serving of sweet potato fries.

NOOOOOOO! Sweet tatie chips man.

Nah, I'm sure fries is a Dutch dish. Pronounced freece.
First person I've heard of who likes Dutch cuisine mind.

grabec · **Joined:** Thu Jun 04, 2015 10:45 am **Posts:** 830

Well, now at last I know what pulled pork is.
I should have asked yloop in the first place, knowing how cordon bleu he is.

alleztfc · **Posted:** Mon Aug 10, 2015 1:55 pm

Pulled Pork is a current 'wanky' dish which seems to be trendified by tv chefs, a bit like salted caramel

or calling monkey's blood 'coulis.' rakxe

tREE_wiTH_hAMStER · **Joined:** Sat May 19, 2007 11:00 am **Posts:** 20758

I just had 2 bread buns, lovingly drizzled in brown sauce at a 90 degree angle topped with 3 poached eggs with a little paprika on top.

That was for dinner not tea though.

grabec · **Joined:** Thu Jun 04, 2015 10:45 am **Posts:** 830

alleztfc wrote:

Pulled Pork is a current 'wanky' dish which seems to be trendified by tv chefs, a bit like salted caramel

or calling monkey's blood 'coulis.' rakxe

Yes, I pretended to understand but secretly I didn't. Is pulled pork supposed to taste different from pork sliced off with a knife?

Yloop, it's over to you........

grabec · **Joined:** Thu Jun 04, 2015 10:45 am **Posts:** 830

Tree_With_Hamster wrote:

That was for dinner not tea though.

Tree, with your eating habits, I'm not sure how you tell where one ends and the other starts. I suppose it saves on washing up if there's always something on your plate

yloop · **Posted:** Mon Aug 10, 2015 5:34 pm

grabec wrote:

alleztfc wrote:

Pulled Pork is a current 'wanky' dish which seems to be trendified by tv chefs, a bit like salted caramel

or calling monkey's blood 'coulis.' rakxe

Yes, I pretended to understand but secretly I didn't. Is pulled pork supposed to taste different from pork sliced off with a knife?

Yloop, it's over to you........

The flavour gets into it more due to the larger surface area of absorption. I slow cook mine in root beer, another option is to use soaked woodchips to smoke the pork over a long period. If you can cut it with a knife you're doing it wrong.

hartlefool79 · **Joined:** Sun Apr 07, 2013 12:07 pm **Posts:** 299

Sausages mash and beans

Fensy · **Joined:** Thu Aug 17, 2006 9:15 pm **Posts:** 6477

Tree_With_Hamster wrote:

I just had 2 bread buns, lovingly drizzled in brown sauce at a 90 degree angle topped with 3 poached eggs with a little paprika on top.

That was for dinner not tea though.

oooo calling your tea, dinner. La De Dah.

What was for lunch then

tREE_wiTH_hAMStER · **Joined:** Sat May 19, 2007 11:00 am **Posts:** 20758

Fensy wrote:

Tree_With_Hamster wrote:

I just had 2 bread buns, lovingly drizzled in brown sauce at a 90 degree angle topped with 3 poached eggs with a little paprika on top.

That was for dinner not tea though.

oooo calling your tea, dinner. La De Dah.

What was for lunch then

When is lunch?

To me:

Dinner = Midday
Tea = 5pm
Supper = 8pm ish.

Is "lunch" just an alternative for 'dinner'?

poolieinnottingham · **Posted:** Mon Aug 10, 2015 8:41 pm

'Lunch' is another swear word in our house.

Breakfast
Dinner
Tea

Amen

Compo · **Posted:** Mon Aug 10, 2015 8:44 pm

yloop wrote:

grabec wrote:

alleztfc wrote:

Pulled Pork is a current 'wanky' dish which seems to be trendified by tv chefs, a bit like salted caramel

or calling monkey's blood 'coulis.' rakxe

Yes, I pretended to understand but secretly I didn't. Is pulled pork supposed to taste different from pork sliced off with a knife?

Yloop, it's over to you........

The flavour gets into it more due to the larger surface area of absorption. I slow cook mine in root beer, another option is to use soaked woodchips to smoke the pork over a long period. If you can cut it with a knife you're doing it wrong.

I do mine with root beer got how to do so off my cousins husband in NY brilliant stuff

Joe Mac · **Posted:** Mon Aug 10, 2015 9:22 pm

I had this, proper lush.

http://www.jamieoliver.com/recipes/chic ... Igk8UZs.97

kosherOY · **Posted:** Mon Aug 10, 2015 9:39 pm

A very good bottle of Recanati red wine from the Judean Hills of Israel via M & S!

shilts · **Joined:** Tue Sep 03, 2013 9:32 pm **Posts:** 1575

Joe Mac wrote:

I had this, proper lush.

http://www.jamieoliver.com/recipes/chic ... Igk8UZs.97

Did your version end up nothing like Jamie's Mr Mac?.....like these culinarily challenged:

http://www.buzzfeed.com/rachelysanders/ ... .nu2lN01Ga

Joe Mac · **Posted:** Tue Aug 11, 2015 9:26 am

Nah we done an alright job actually...

grabec · **Joined:** Thu Jun 04, 2015 10:45 am **Posts:** 830

poolieinnottingham wrote:

'Lunch' is another swear word in our house.

Breakfast
Dinner
Tea

Amen

It depends where you live, though. I don't think they ever call lunch 'dinner' darn sarf, so unless you follow suit, life can get more confusing than it is already. For instance how would it be possible to know when to eat brunch if dinner were at mid-day, eh?

Anyway, I think I call the main meal of the day 'dinner', whenever it's eaten. Anything else is just called 'having a sarnie'.

ptbap · **Posted:** Tue Aug 11, 2015 11:48 am

This morning I put Chicken chasseur in the slow cooker, I'll put some rice on and probably a bit of veg around 7ish. Problem is, there was only one chicken breast left, so it's going to be a bit shy on the chicken front, do I buy some more and chuck it in for the last two hours when I get in, or just hope for the best? Got to feed two people.

Joe Mac · **Posted:** Tue Aug 11, 2015 12:06 pm

Do some extra chicken, be worth it.

grabec · **Joined:** Thu Jun 04, 2015 10:45 am **Posts:** 830

ptbap wrote:

This morning I put Chicken chasseur in the slow cooker, I'll put some rice on and probably a bit of veg around 7ish. Problem is, there was only one chicken breast left, so it's going to be a bit shy on the chicken front, do I buy some more and chuck it in for the last two hours when I get in, or just hope for the best? Got to feed two people.

You could try 'pulling' the chicken. This will increase the surface area, making it stretch twice as far and look twice as big. Your guest will never know.

yloop · **Posted:** Tue Aug 11, 2015 3:43 pm

grabec wrote:

ptbap wrote:

This morning I put Chicken chasseur in the slow cooker, I'll put some rice on and probably a bit of veg around 7ish. Problem is, there was only one chicken breast left, so it's going to be a bit shy on the chicken front, do I buy some more and chuck it in for the last two hours when I get in, or just hope for the best? Got to feed two people.

You could try 'pulling' the chicken. This will increase the surface area, making it stretch twice as far and look twice as big. Your guest will never know.

tREE_wiTH_hAMStER · **Joined:** Sat May 19, 2007 11:00 am **Posts:** 20758

yloop wrote:

grabec wrote:

ptbap wrote:

This morning I put Chicken chasseur in the slow cooker, I'll put some rice on and probably a bit of veg around 7ish. Problem is, there was only one chicken breast left, so it's going to be a bit shy on the chicken front, do I buy some more and chuck it in for the last two hours when I get in, or just hope for the best? Got to feed two people.

You could try 'pulling' the chicken. This will increase the surface area, making it stretch twice as far and look twice as big. Your guest will never know.

'choking the chicken' when I was at school.

Loid Haw-Haw of Sussex · **Posted:** Tue Aug 11, 2015 6:17 pm

kosherOY wrote:

A very good bottle of Recanati red wine from the Judean Hills of Israel via M & S!

Sounds good to me..now't else has took my fancy on this thread.

Compo · **Posted:** Tue Aug 11, 2015 7:18 pm

Chicken and mushroom risotto tonight

ptbap · **Posted:** Tue Aug 11, 2015 7:51 pm

For info, I picked up some more chicken on the way home and added that for the final 90 minutes of cooking, was lovely.

What are you havng for tea?

Gadgies online