So hungry now
It’s the wurst as you have to wait a day before cooking them.
Made the linguini al gamberi last night and it was bloody magnificent. Perfect dinner for this weather. Served it with cold bottle of Pinot blanc
This looks delicious. Might have to do it this weekend.
On a prawn tip, I re watched the crawfish ugly delicious episode and now I really want crawfish. Might have to wait until lockdown ends, but @Aroogah might be best placed to help here.
Couldn’t wait a day
Looks good, there seems to be some air bubbles here and there, have those first
No experience but this has been lurking in my bookmarks for a while.
This looks amazing!!
Cracking roast this afternoon. Bought way too much. This is the leftover bit. New Yorkshire recipe too. Spot on. *burrrrrp
It’s alright yeah. Beef was a little bit over if I’m honest but I’m not too fussed it’s still beautifully moist and super tasty. Gawd bless the butchers out here.
This is a decent book for anyone looking for some South Asian recipes that a bit off the normal radar
I cooked the lamb manty dumplings from it tonight. Outrageously good
That's yours? Great presentation, looks yummy.
Yeah, thanks. Pretty straightforward recipe. Just a bit fiddly folding all the wonton skins. I’ll post a pic of the recipe page later
That was my question - it could easily be a page from a cookbook.
Here’s the recipe and how it looks in the book
Yours looks better... 🙃
Droewors in the dehydrator
Fun fact, it’s spelled droëwors. It’s a bastardization of the Dutch ‘droge worst’ (meaning dry sausage) and you’d pronounce it like ‘dough-uh’ with an r.
Couldn’t find the umlaut on phone.
Steak tartare yesterday. In Czech style, with fried bread and a clove of garlic rubbed on - washed down with beers.
Ha, sorry if that pic makes anyone baulk!
Sublime. I've had it served like that in Hungary and Austria too. Didn't know it was a Czech method.
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