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Thread: Dinner thread?

  1. 13-06-2014, 10:13 PM #1651
    Gibo
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    Quote Originally Posted by johnino View Post
    Yeah they must be hot if you're sweating from your bottom and your eyelids at the same time


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    Ha ha ha
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  3. 14-06-2014, 09:45 PM #1652
    Dundee
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    Slapped up a feed of battered trout on bread.
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    P38 and mrs dundee like this.
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  4. 14-06-2014, 10:32 PM #1653
    P38
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    Quote Originally Posted by Dundee View Post
    Slapped up a feed of battered trout on bread.
    Attachment 25549Attachment 25550Attachment 25551
    Looks bloody good Dundee

    Gotta love the sauce in the background ...... you got to be bloody patient waiting for the last few droplets to drip outta that sauce bottle aye

    Cheers
    Pete
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  5. 14-06-2014, 10:35 PM #1654
    johnino
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    Looks bloody tasty


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  6. 14-06-2014, 10:53 PM #1655
    Dundee
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    Quote Originally Posted by P38 View Post
    Looks bloody good Dundee

    Gotta love the sauce in the background ...... you got to be bloody patient waiting for the last few droplets to drip outta that sauce bottle aye

    Cheers
    Pete
    I'm not done with that bottle yet Pete
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
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  7. 14-06-2014, 10:54 PM #1656
    Dundee
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    Quote Originally Posted by johnino View Post
    Looks bloody tasty


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    It was
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
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  8. 15-06-2014, 06:40 PM #1657
    veitnamcam
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    kids tea.
    spottys fillets and chips sandwidge

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  9. 15-06-2014, 08:27 PM #1658
    big_foot
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    Spotty is actually under rated in my opinion, we always used to cook them up as kids. Only problem they could be a bit bigger
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  10. 15-06-2014, 08:36 PM #1659
    Rushy
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    Quote Originally Posted by veitnamcam View Post
    kids tea.
    spottys fillets and chips sandwidge

    Attachment 25576
    Dundee would be proud of that VC.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
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  11. 15-06-2014, 08:36 PM #1660
    Dundee
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    I hope ya kids had some watties on that VC
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
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  12. 15-06-2014, 08:43 PM #1661
    veitnamcam
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    mine, flounder fillets and chips.
    yes with some watties dundee but only on the chips. It don't belong anywhere near fish or steak :rolleyes:

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  13. 15-06-2014, 08:48 PM #1662
    Dundee
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    That Basco is a sauce is it? What is the seasoning on the flounder?
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
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  14. 15-06-2014, 08:50 PM #1663
    Rushy
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    Quote Originally Posted by Dundee View Post
    That Basco is a sauce is it?
    Yeh you should get some Dundee. Put shitloads on.
    veitnamcam, GWH and big_foot like this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  15. 15-06-2014, 08:54 PM #1664
    Dundee
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    Spicey shit I guess?
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

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  16. 15-06-2014, 08:59 PM #1665
    veitnamcam
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    Quote Originally Posted by Dundee View Post
    That Basco is a sauce is it? What is the seasoning on the flounder?
    yep, a bit on the flounder and chips (tobasco that is) other than that the flounder fillets were dusted in flour,fried in butter then given a generous sprinkle of salt and freshly cracked pepper.

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