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Thread: Tips/tricks/advice/recipes/whatever

  1. 04-10-2014, 05:54 PM #61
    stingray
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    Corn fritters? Any thoughts
    Nil durum volenti !!
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  3. 04-10-2014, 06:15 PM #62
    GWH
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    Quote Originally Posted by stingray View Post
    Corn fritters? Any thoughts
    Love em!
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  4. 04-10-2014, 07:57 PM #63
    Angus_A
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    The one food in existence that makes me retch.
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  5. 04-10-2014, 08:05 PM #64
    sako75
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    This is close to perfect. Any ideas on what you would add to it?
    Carrots were done in honey with a touch of butter

    Name: image.jpg Views: 323 Size: 504.7 KB
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  6. 04-10-2014, 08:50 PM #65
    HILLBILLYHUNTERS
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    Looks real good mate,BUT silverside Must have mustard sauce.
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  7. 04-10-2014, 09:14 PM #66
    Dundee
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    Quote Originally Posted by sako75 View Post
    This is close to perfect. Any ideas on what you would add to it?
    Carrots were done in honey with a touch of butter

    Attachment 29743
    It is perfect but all I would eat is the mashed spud with that sauce you added.
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  8. 04-10-2014, 09:58 PM #67
    veitnamcam
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    Or at least some hot English to dab on it.

    And mashed spud must have cracked pepper and butter.
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  9. 04-10-2014, 10:32 PM #68
    Angus_A
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    Quote Originally Posted by sako75 View Post
    This is close to perfect. Any ideas on what you would add to it?
    Carrots were done in honey with a touch of butter

    Attachment 29743
    Looks like a proper feast mate. All it needs is mustard sauce. I usually toss in some baby potatoes and cabbage towards the end of the cook but that's just my preference.
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  10. 04-10-2014, 10:32 PM #69
    Angus_A
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    Quote Originally Posted by scoped View Post
    how you getting on with those sausage recipes angus?
    I've got a couple together, there's one in particular i'm trying to hunt down before i upload them all.
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  11. 04-10-2014, 10:33 PM #70
    EeeBees
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    Mustard sauce
    This is the version I make...

    600ml milk
    40g butter
    25g plain flour
    1 tbsp mustard powder
    1 tbsp white or white wine vinegar
    1 tsp sugar
    salt

    Heat the milk until warm. In another saucepan, melt the butter, then stirring all awhile add the flour until smooth, add the milk, stirring continuously. Allow the sauce to come to the boil then simmer for five minutes, carry on with the constant stirring. When the sauce is nice and creamy, remove from the heat and stir in the mustard powder, vinegar, and sugar. Add salt to taste. You can serve this cold with cold meats or hot with hot meats...
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  12. 04-10-2014, 10:40 PM #71
    veitnamcam
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    I usually just have mustard but when i make a sauce i reduce a bottle of cream by half and stir in mustard powder till happy with flavor/heat and done.

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  13. 13-10-2014, 06:07 PM #72
    stingray
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    Quote Originally Posted by veitnamcam View Post
    Or at least some hot English to dab on it.

    And mashed spud must have cracked pepper and butter.
    And onion for the love of good taste .... Red onion..... Garlic & butter for me on the carrots !
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  14. 13-10-2014, 07:45 PM #73
    Gibo
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    Use some of the juice in the mustard sauce mix
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  15. 13-10-2014, 08:05 PM #74
    Gapped axe
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    How to boil the perfect egg for breakfast, not hard and not clear and runny, please Gus
    "ars longa, vita brevis"
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  16. 13-10-2014, 08:26 PM #75
    Ryan
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    Peas...

    Quote Originally Posted by sako75 View Post
    This is close to perfect. Any ideas on what you would add to it?
    Carrots were done in honey with a touch of butter

    Attachment 29743
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