LOL i couldn't find the one where you could hear the cat sounded like gollum was sooooo funny
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vaperature
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Oh well I better get out of here while the sun is still shining.
Ya, it 'prolly won't be anyone's Authentic..
It's basic all what my Dad used to make with some modern touches.
Got these sausages pretty cheap. People say they are tough and chewy, because they are morons who can't read and grill them. These are fully cooked sausages for boiling, not grilling..despite the HD logo.
Bit of onion and garlic and a Prik Kee chile for fun. Dash of Marjoram, Sweet Basil and S&P in the water.
In they go...
No, I probably won't actually mash them...just rustic stuff here.
Haven't decided if I wanna make brown gravy for 'em or not...
*PM's you some brown sauce*Ya, it 'prolly won't be anyone's Authentic..
It's basic all what my Dad used to make with some modern touches.
Got these sausages pretty cheap. People say they are tough and chewy, because they are morons who can't read and grill them. These are fully cooked sausages for boiling, not grilling..despite the HD logo.
Bit of onion and garlic and a Prik Kee chile for fun. Dash of Marjoram, Sweet Basil and S&P in the water.
In they go...
No, I probably won't actually mash them...just rustic stuff here.
Haven't decided if I wanna make brown gravy for 'em or not...
send me some pleaseYa, it 'prolly won't be anyone's Authentic..
It's basic all what my Dad used to make with some modern touches.
Got these sausages pretty cheap. People say they are tough and chewy, because they are morons who can't read and grill them. These are fully cooked sausages for boiling, not grilling..despite the HD logo.
Bit of onion and garlic and a Prik Kee chile for fun. Dash of Marjoram, Sweet Basil and S&P in the water.
In they go...
No, I probably won't actually mash them...just rustic stuff here.
Haven't decided if I wanna make brown gravy for 'em or not...
IKR?
Guess that is what I will be ordering for lunchIKR?
Bangers and Mash
Irish sausages with mashed potatoes and beef gravy.
Ah, sorry, I've no HP sauce here, but I made a gravy for it....
Bumma, I've eaten it. Be amazed how fast a 1/2" diced potato cooks.
So, used the remainder of the nicely starchy and savory cooking liquid. Added some beef base and a dash of Lea & Perrins. Reduced that to a nice gravy.
I once was told, that if ya drag a spoon across the gravy and it starts to remain parted, it's done.
It's done alrighty....in mah belli...
Tripster
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I still get stick from mates about my gravy. I just refuse to make the meat "glue" so familiar here.Ah, sorry, I've no HP sauce here, but I made a gravy for it....
Bumma, I've eaten it. Be amazed how fast a 1/2" diced potato cooks.
So, used the remainder of the nicely starchy and savory cooking liquid. Added some beef base and a dash of Lea & Perrins. Reduced that to a nice gravy.
I once was told, that if ya drag a spoon across the gravy and it starts to remain parted, it's done.
It's done alrighty....in mah belli...
Well, there is no flour in there, just the natural starch from the 'tators at work.
When I roast beef.....I deglaze to remove the meaty bits...then mash it and the veg through a sieve and reduce the liquid until it coats the back of a spoon....done.Well, there is no flour in there, just the natural starch from the 'tators at work.
I think you're a bit pre-programmed to dis things not done in a certain way...as you were taught to do. But, this isn't haute cuisine for the rich people.
I know how to do a reduction and I did one. But, if there are no meaty bits on account of boiling?
Even the professionals use beef base on occasion.
Eh, it is whut it is..lol... I'd wager 99% of the world learned how to have their own cuisines without Escoffier's help.
I could never be a Chef....too many damned rules. I'm a Cook.
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Sissy
Thanks Trip, that made me smile
Hey, fella
Hello there gawjus!Hey, fella
Just sharing happy puppies!!
looks like it will be a good Friday night..
looks like it will be a good Friday night..
Ah, sorry, I've no HP sauce here, but I made a gravy for it....
Bumma, I've eaten it. Be amazed how fast a 1/2" diced potato cooks.
So, used the remainder of the nicely starchy and savory cooking liquid. Added some beef base and a dash of Lea & Perrins. Reduced that to a nice gravy.
I once was told, that if ya drag a spoon across the gravy and it starts to remain parted, it's done.
It's done alrighty....in mah belli...
Caff.. thanks, will be over soon, glad to know you knew i was hungry!!
The soundtrack is perfect!
Hi Smoky! I'll need a wing and a prayer for a good Friday night tonight!
And that's sad. I've always wanted to visit a real pub.
sending it on up for you Muth!!
digging thru recipes right now..
i hate it when you have a taste for something you mixed so long ago..
i cant even remember the name..
Auch, time to go back to work!
Later peepsI am certain SOME exist....but I should imagine only in cities with substantial Irish populations such as Boston. As they lack what most bar patrons want....they tend to be somewhat invisible.
we have shacks around here.. just depends on who you know
mostly for shine and what nots..
mostly for shine and what nots..
Midniteoyl
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Saw one of those Curved 4k ones the other day.. I was staring like 'Oh.. My... GAWD!'
People were looking
Midniteoyl
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Cheers folks, have some authentic Guinness recipes: http://www.karott.com/guinness_recipes.htm
Some of the Irish stews are just yummy...drink ya luncheon, I say!
Some of the Irish stews are just yummy...drink ya luncheon, I say!
Are you a misfit?
Hi Russ!! (with a bunch of numbers
(with a bunch of numbers
