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Thread: Dinner thread?

  1. 03-11-2015, 07:37 PM #2821
    Angus_A
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    Making chilli with 5 different peppers.
    This is gonna be gooooood.
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  3. 03-11-2015, 07:39 PM #2822
    Flincher
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    You know it's good if it burns on the way out
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  4. 03-11-2015, 07:48 PM #2823
    Angus_A
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    If i'm not shitting fire tomorrow morning i will consider this a failure.
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  5. 03-11-2015, 08:27 PM #2824
    Angus_A
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    Slightly dissapointed. Wasn't as hot as i wanted, was still an angry little number though.
    2 ghost peppers (really should have used 3) 3 birdseyes, 5 jalapenos, a can of chipotles and a scotch bonnet cos i had it in the fridge.
    Name: 12207959_1181373985210176_1614273425_n.jpg Views: 242 Size: 86.7 KB
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  6. 03-11-2015, 08:31 PM #2825
    mikee
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    Quote Originally Posted by Angus_A View Post
    If i'm not shitting fire tomorrow morning i will consider this a failure.
    The bloody porcelain will melt even if your a@#e survives
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  7. 03-11-2015, 08:57 PM #2826
    Dundee
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    Home made bacon and egg pie was cut into four pieces,that was us tonight. No pictures I scoffed and I was off to the river.
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  8. 03-11-2015, 10:31 PM #2827
    scottrods
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    Quote Originally Posted by Angus_A View Post
    Slightly dissapointed. Wasn't as hot as i wanted, was still an angry little number though.
    2 ghost peppers (really should have used 3) 3 birdseyes, 5 jalapenos, a can of chipotles and a scotch bonnet cos i had it in the fridge.
    Attachment 42098
    Add a tbsp of cocoa powder and more chillis. Mexican colleague at a place I worked with swore blind that cocoa adds deeper flavour. If the chillis make it too acidic, add some brown sugar.
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  9. 03-11-2015, 11:33 PM #2828
    Angus_A
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    Oh I always add cocoa

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  10. 04-11-2015, 05:35 AM #2829
    Rushy
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    Quote Originally Posted by Dundee View Post
    Home made bacon and egg pie was cut into four pieces,that was us tonight. No pictures I scoffed and I was off to the river.
    Did you stop to do the dishes on the way out the door Dundee?
    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
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    Rule 3: Load a firearm only when ready to fire
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  11. 04-11-2015, 08:10 AM #2830
    Gibo
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    Angus they must be piss weak Ghost chillies (Bhut Jalokia) if they even actually are. Put '1' of mine in there and you will know about it
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  12. 04-11-2015, 08:58 AM #2831
    Dundee
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    Quote Originally Posted by Rushy View Post
    Did you stop to do the dishes on the way out the door Dundee?
    Negative
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
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  13. 04-11-2015, 05:37 PM #2832
    stretch
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    Last nights dinner at Waitawheta Hut with @Tommy. Took a pack of goat sausages in, but happened upon the owner of these back legs halfway up the river. Headshot at 5m with the SKS. Shared the sausages with a couple of ladies at the hut, and walked away with access to a private block. Apparently the goat sausages were pretty good!
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  14. 04-11-2015, 05:40 PM #2833
    veitnamcam
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    Salmon pasta thing the wife won all the ingredients for on fag book.



    was PFG

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  15. 04-11-2015, 05:51 PM #2834
    Rushy
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    That looks the go VC. I have just walked in to a home that smells of roast chicken. Looks like a carcass for me to savage tonight.
    mrs dundee likes 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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  16. 04-11-2015, 07:26 PM #2835
    mrs dundee
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    Oh yum your wifes pasta looks yummy VC do you think she would mind if i could hv the recipe .
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