Welcome to the LTLF Forest Forum.
Page 112 of 114 FirstFirst ... 1262102110111112113114 LastLast
Results 2,776 to 2,800 of 2830

Thread: What ya eating?

  1. #2776
    Senior Member
    Join Date
    Feb 2009
    Location
    Shakey Wakey/Leeds Border
    Posts
    15,806

    Default Re: What ya eating?

    Quote Originally Posted by Joao CarvAndy!ho View Post
    Don't like either.

    I'm a bloke so I just smother the fucker in HP sauce. If moisture is needed then I go continental and stick a tin of sghetty hoops on
    Getty hoops !
    No No No, They are for children under five only.

    Sent from my SM-A600FN using Tapatalk


  2. # ADS
    Circuit advertisement
    Join Date
    Always
    Location
    Advertising world
    Posts
    Many

  3. #2777
    Sexual Tyrannosaurus
    Join Date
    Dec 2008
    Location
    Behind you
    Posts
    41,840

    Default Re: What ya eating?

    Quote Originally Posted by lard View Post
    Getty hoops !
    No No No, They are for children under five only.

    Sent from my SM-A600FN using Tapatalk
    Miserable old bugger

    "Ive only met Andy....last week actually and can confirm he is in 2nd place in sexiest fucker on here stakes." -Barry

  4. #2778
    Senior Member
    Join Date
    Jun 2011
    Location
    Sutton-in-Ashfield
    Posts
    3,013

    Default Re: What ya eating?

    It should be tinned tomatoes or beans, never the two.


  5. #2779
    Red til I'm dead
    Join Date
    May 2012
    Location
    London
    Posts
    3,189

    Default Re: What ya eating?

    Tinned tomatoes can fuck right off, this ain’t Jamie’s 10 minute Italian Meals.

    Full tin of beans for the moisture.


    Sent from my iPhone using Tapatalk


  6. #2780
    Miserable bastard
    Join Date
    Jan 2007
    Location
    , Location, Location.
    Posts
    20,347

    Default Re: What ya eating?

    Quote Originally Posted by RealRed85 View Post
    Tinned tomatoes can fuck right off, this ain’t Jamie’s 10 minute Italian Meals.

    Full tin of beans for the moisture.
    Tinned beans can fuck right off as well. I'd rather make my own baked beans, instead of that naff artificial tomato sauce.


  7. #2781
    Too School for Cool
    Join Date
    Dec 2012
    Location
    Clapham Common Southside
    Posts
    21,398

    Default Re: What ya eating?

    I do not like tinned tomates, however I very much like baked beans. Sometimes I just eat baked beans with nothing else, although usually a baked bean-based breakfast will involve at least a slice / slices of toast underneath said beans.

    Thank you for your attention and I hope you were able to make a sentence out of the above words.


  8. #2782
    Forum Tactician
    Join Date
    Jan 2015
    Location
    B C UPPER
    Posts
    13,464

    Default Re: What ya eating?

    Went to Nandos for the first time at the weekend, pretty impressed.

    Nandos > Frankie & Bennys on that experience.


  9. #2783
    Where's me hammer?
    Join Date
    Oct 2012
    Posts
    45,352

    Default Re: What ya eating?

    Quote Originally Posted by MASE View Post
    Went to Nandos for the first time at the weekend, pretty impressed.

    Nandos > Frankie & Bennys on that experience.
    It's ok but I think expensive for what you get.

    Sent from my SM-J415FN using Tapatalk


  10. #2784
    Too School for Cool
    Join Date
    Dec 2012
    Location
    Clapham Common Southside
    Posts
    21,398

    Default Re: What ya eating?

    Nandos is the business. I have two near me - one on Clapham High Street and the other on Balham Hill


  11. #2785
    Left Winger
    Join Date
    Dec 2008
    Location
    Lufthansa Business Lounge
    Posts
    75,268

    Default Re: What ya eating?

    It would of course be churlish of me to point out st this point that if you’re a fan of Nando’s but unfortunately live in a country where there are no Nando’s, it is quite possible to knock-up a homemade version of their very fine chicken dishes yourself.

    Indeed, I do so quite often.

    „I believe in socialism because it seems more humanitarian, rather than every man for himself and 'I'm alright jack' and all those arsehole businessmen with all the loot. I made up my mind from viewing society from that angle. That's where I'm from and there's where I've made my decisions from. That's why I believe in socialism“

    — Joe Strummer

  12. #2786
    Forum Tactician
    Join Date
    Jan 2015
    Location
    B C UPPER
    Posts
    13,464

    Default Re: What ya eating?

    Quote Originally Posted by Strummer View Post
    It would of course be churlish of me to point out st this point that if you’re a fan of Nando’s but unfortunately live in a country where there are no Nando’s, it is quite possible to knock-up a homemade version of their very fine chicken dishes yourself.

    Indeed, I do so quite often.
    Spotted it in Tescos, so asked my missus to try & knock up a replica. In the words of Barry, sadly it was like a shit tribute act.

    Chicken massacred with no sign of any of them lovely spices Id tried in the restaurant. Turned out she'd undershot the marinade.

    Needs work.


  13. #2787
    Miserable bastard
    Join Date
    Jan 2007
    Location
    , Location, Location.
    Posts
    20,347

    Default Re: What ya eating?

    Quote Originally Posted by MASE View Post
    Spotted it in Tescos, so asked my missus to try & knock up a replica. In the words of Barry, sadly it was like a shit tribute act.

    Chicken massacred with no sign of any of them lovely spices Id tried in the restaurant. Turned out she'd undershot the marinade.

    Needs work.
    Presumably you'd gone for the Nando's brand of pre-made marinade/spice mix or suchlike?

    Reagrdless of brand, anything pre-made suffers from the same problem. The longer it's sitting there in the supermarket, the less fresh it is.

    Google yourself a piri piri recipe. It's simple as hell. Then make it yourself and actually enjoy the heat of freshly cut chillis, the zing of freshly squeezed lime and wonder why you ever bought pre-made.


  14. #2788
    Left Winger
    Join Date
    Dec 2008
    Location
    Lufthansa Business Lounge
    Posts
    75,268

    Default What ya eating?

    Quote Originally Posted by MASE View Post
    Spotted it in Tescos, so asked my missus to try & knock up a replica. In the words of Barry, sadly it was like a shit tribute act.

    Chicken massacred with no sign of any of them lovely spices Id tried in the restaurant. Turned out she'd undershot the marinade.

    Needs work.
    Quote Originally Posted by congo_red View Post
    Presumably you'd gone for the Nando's brand of pre-made marinade/spice mix or suchlike?

    Reagrdless of brand, anything pre-made suffers from the same problem. The longer it's sitting there in the supermarket, the less fresh it is.

    Google yourself a piri piri recipe. It's simple as hell. Then make it yourself and actually enjoy the heat of freshly cut chillis, the zing of freshly squeezed lime and wonder why you ever bought pre-made.
    Can I offer the following, this is how I do it and it comes out pretty well?

    (Note: Serve the chicken with chips and lemon wedges if you want to go „full Portuguese“ though it’s also very nice with rice to soak up the extra sauce).

    Prep 15 min, plus marinating
    Cook 40 min
    Serves 4

    4 chicken legs (thigh and drumstick), skin on, bone in

    For the marinade:
    Juice of ½ lemon
    4 garlic cloves, peeled and crushed
    2 tsp flaky salt
    1 tsp Honey (optional)

    For the piri piri sauce:
    2-4 red African or Thai bird’s eye chillies, to taste
    2 plump garlic cloves, peeled
    Juice of 1 lemon
    1½ tsp flaky salt
    2 tsp sweet smoked paprika
    50ml olive oil
    1 tbsp port or 1 tsp brown sugar (optional)

    The marinade is a simple mix of lemon juice, garlic, honey and salt that’s rubbed into the chicken first.

    Whisk together the lemon juice and garlic for the marinade. Put the chicken in a roasting tin just big enough to hold it, and pour the garlicky juice all over it, turning to ensure it’s well coated. Sprinkle with the salt, cover and leave at room temperature (unless it’s a very hot day) for an hour. Don’t be afraid of „overdoing“ it with the marinade.

    Meanwhile, roughly chop two chillies (gloves are advisable) and the garlic, add the lemon juice and salt, and whizz to a puree (or mash well in a mortar). Whisk in the paprika and oil. Taste, adding more chilli if you think it needs it, and the port or sugar if you’d prefer it a bit sweeter.

    Heat the oven to 200C/390F/gas 6 and roast the chicken for about 35 minutes, until cooked through, basting with its juices occasionally.

    Heat a griddle pan to medium hot, brush the chicken with piri piri sauce, and grill for a few minutes on each side, until just starting to char.

    Serve hot with the extra sauce on the side.

    Bingo!


  15. #2789
    Miserable bastard
    Join Date
    Jan 2007
    Location
    , Location, Location.
    Posts
    20,347

    Default Re: What ya eating?

    Quote Originally Posted by Strummer View Post
    Can I offer the following, this is how I do it and it comes out pretty well?
    Mouth.
    Watering.


  16. #2790
    Where's me hammer?
    Join Date
    Oct 2012
    Posts
    45,352

    Default Re: What ya eating?

    Piri piri is nice but not the greatest thing to come out of Portugal food wise.

    That title is held by a small custard cake sent by the gods

    Sent from my SM-J415FN using Tapatalk


  17. #2791
    Warp Speed Chic
    Join Date
    Feb 2016
    Posts
    7,075

    Default Re: What ya eating?

    Quote Originally Posted by Barry View Post
    Piri piri is nice but not the greatest thing to come out of Portugal food wise.

    That title is held by a small custard cake sent by the Lidl

    Sent from my SM-J415FN using Tapatalk
    Totally agree.


  18. #2792
    Senior Member
    Join Date
    Feb 2005
    Location
    Cleveland, Ohio
    Posts
    3,421

    Default Re: What ya eating?

    Quote Originally Posted by Strummer View Post
    Can I offer the following, this is how I do it and it comes out pretty well?

    (Note: Serve the chicken with chips and lemon wedges if you want to go „full Portuguese“ though it’s also very nice with rice to soak up the extra sauce).

    Prep 15 min, plus marinating
    Cook 40 min
    Serves 4

    4 chicken legs (thigh and drumstick), skin on, bone in

    For the marinade:
    Juice of ½ lemon
    4 garlic cloves, peeled and crushed
    2 tsp flaky salt
    1 tsp Honey (optional)

    For the piri piri sauce:
    2-4 red African or Thai bird’s eye chillies, to taste
    2 plump garlic cloves, peeled
    Juice of 1 lemon
    1½ tsp flaky salt
    2 tsp sweet smoked paprika
    50ml olive oil
    1 tbsp port or 1 tsp brown sugar (optional)

    The marinade is a simple mix of lemon juice, garlic, honey and salt that’s rubbed into the chicken first.

    Whisk together the lemon juice and garlic for the marinade. Put the chicken in a roasting tin just big enough to hold it, and pour the garlicky juice all over it, turning to ensure it’s well coated. Sprinkle with the salt, cover and leave at room temperature (unless it’s a very hot day) for an hour. Don’t be afraid of „overdoing“ it with the marinade.

    Meanwhile, roughly chop two chillies (gloves are advisable) and the garlic, add the lemon juice and salt, and whizz to a puree (or mash well in a mortar). Whisk in the paprika and oil. Taste, adding more chilli if you think it needs it, and the port or sugar if you’d prefer it a bit sweeter.

    Heat the oven to 200C/390F/gas 6 and roast the chicken for about 35 minutes, until cooked through, basting with its juices occasionally.

    Heat a griddle pan to medium hot, brush the chicken with piri piri sauce, and grill for a few minutes on each side, until just starting to char.

    Serve hot with the extra sauce on the side.

    Bingo!
    Trying this very soon. Cheers.


  19. #2793
    Senior Member
    Join Date
    Feb 2015
    Location
    Fterno, Lefkada
    Posts
    7,173

    Default Re: What ya eating?

    Considering I'm on the, Get your cholesterol down ASAP diet, I wish you'd all shut the fuck up.
    Thanks.

    Sent from my moto g(6) play using Tapatalk


  20. #2794
    Senior Member
    Join Date
    Jan 2008
    Location
    No longer unnervingly close to Anatoli's house
    Posts
    3,399

    Default Re: What ya eating?

    Quote Originally Posted by Strummer View Post
    Can I offer the following, this is how I do it and it comes out pretty well?

    (Note: Serve the chicken with chips and lemon wedges if you want to go „full Portuguese“ though it’s also very nice with rice to soak up the extra sauce).

    Prep 15 min, plus marinating
    Cook 40 min
    Serves 4

    4 chicken legs (thigh and drumstick), skin on, bone in

    For the marinade:
    Juice of ½ lemon
    4 garlic cloves, peeled and crushed
    2 tsp flaky salt
    1 tsp Honey (optional)

    For the piri piri sauce:
    2-4 red African or Thai bird’s eye chillies, to taste
    2 plump garlic cloves, peeled
    Juice of 1 lemon
    1½ tsp flaky salt
    2 tsp sweet smoked paprika
    50ml olive oil
    1 tbsp port or 1 tsp brown sugar (optional)

    The marinade is a simple mix of lemon juice, garlic, honey and salt that’s rubbed into the chicken first.

    Whisk together the lemon juice and garlic for the marinade. Put the chicken in a roasting tin just big enough to hold it, and pour the garlicky juice all over it, turning to ensure it’s well coated. Sprinkle with the salt, cover and leave at room temperature (unless it’s a very hot day) for an hour. Don’t be afraid of „overdoing“ it with the marinade.

    Meanwhile, roughly chop two chillies (gloves are advisable) and the garlic, add the lemon juice and salt, and whizz to a puree (or mash well in a mortar). Whisk in the paprika and oil. Taste, adding more chilli if you think it needs it, and the port or sugar if you’d prefer it a bit sweeter.

    Heat the oven to 200C/390F/gas 6 and roast the chicken for about 35 minutes, until cooked through, basting with its juices occasionally.

    Heat a griddle pan to medium hot, brush the chicken with piri piri sauce, and grill for a few minutes on each side, until just starting to char.

    Serve hot with the extra sauce on the side.

    Bingo!
    Do we have to play bingo ?

    I'm more of a poker man myself.


  21. #2795
    Miserable bastard
    Join Date
    Jan 2007
    Location
    , Location, Location.
    Posts
    20,347

    Default Re: What ya eating?

    Quote Originally Posted by Professor Wolfgang Schnell BSc. PhD. View Post
    I'm more of a poker man myself.



  22. #2796
    Too School for Cool
    Join Date
    Dec 2012
    Location
    Clapham Common Southside
    Posts
    21,398

    Default Re: What ya eating?

    Quote Originally Posted by Strummer View Post
    Can I offer the following, this is how I do it and it comes out pretty well?

    (Note: Serve the chicken with chips and lemon wedges if you want to go „full Portuguese“ though it’s also very nice with rice to soak up the extra sauce).

    Prep 15 min, plus marinating
    Cook 40 min
    Serves 4

    4 chicken legs (thigh and drumstick), skin on, bone in

    For the marinade:
    Juice of ½ lemon
    4 garlic cloves, peeled and crushed
    2 tsp flaky salt
    1 tsp Honey (optional)

    For the piri piri sauce:
    2-4 red African or Thai bird’s eye chillies, to taste
    2 plump garlic cloves, peeled
    Juice of 1 lemon
    1½ tsp flaky salt
    2 tsp sweet smoked paprika
    50ml olive oil
    1 tbsp port or 1 tsp brown sugar (optional)

    The marinade is a simple mix of lemon juice, garlic, honey and salt that’s rubbed into the chicken first.

    Whisk together the lemon juice and garlic for the marinade. Put the chicken in a roasting tin just big enough to hold it, and pour the garlicky juice all over it, turning to ensure it’s well coated. Sprinkle with the salt, cover and leave at room temperature (unless it’s a very hot day) for an hour. Don’t be afraid of „overdoing“ it with the marinade.

    Meanwhile, roughly chop two chillies (gloves are advisable) and the garlic, add the lemon juice and salt, and whizz to a puree (or mash well in a mortar). Whisk in the paprika and oil. Taste, adding more chilli if you think it needs it, and the port or sugar if you’d prefer it a bit sweeter.

    Heat the oven to 200C/390F/gas 6 and roast the chicken for about 35 minutes, until cooked through, basting with its juices occasionally.

    Heat a griddle pan to medium hot, brush the chicken with piri piri sauce, and grill for a few minutes on each side, until just starting to char.

    Serve hot with the extra sauce on the side.

    Bingo!
    Can you use Scotch Bonnet peppers?


  23. #2797
    Red til I'm dead
    Join Date
    May 2012
    Location
    London
    Posts
    3,189

    Default Re: What ya eating?

    Quote Originally Posted by MASE View Post
    Went to Nandos for the first time at the weekend, pretty impressed.

    Nandos > Frankie & Bennys on that experience.
    Someone told me that everything on the menu at Frankie and Benny’s -bar 3 or 4 things - is pre-made and they just microwave it.

    Duno if it’s true or not but having tasted it, I wouldn’t be the least bit surprised if it were true.

    Nandos is alright, but it’s a bit pricey for chicken and chips.


    Sent from my iPhone using Tapatalk


  24. #2798
    Miserable bastard
    Join Date
    Jan 2007
    Location
    , Location, Location.
    Posts
    20,347

    Default Re: What ya eating?

    Quote Originally Posted by RealRed85 View Post
    Someone told me that everything on the menu at Frankie and Benny’s -bar 3 or 4 things - is pre-made and they just microwave it.

    Duno if it’s true or not but having tasted it, I wouldn’t be the least bit surprised if it were true.
    This is true of most pub food, so I wouldn't be surprised.


  25. #2799
    Left Winger
    Join Date
    Dec 2008
    Location
    Lufthansa Business Lounge
    Posts
    75,268

    Default Re: What ya eating?

    Quote Originally Posted by Harvey View Post
    Can you use Scotch Bonnet peppers?
    You can, if you have an anus with the structural resilience of the Channel Tunnel?


  26. #2800
    Miserable bastard
    Join Date
    Jan 2007
    Location
    , Location, Location.
    Posts
    20,347

    Default Re: What ya eating?

    Quote Originally Posted by Harvey View Post
    Can you use Scotch Bonnet peppers?
    Only if you’re a total pussy and can’t handle naga chillies.


 

 

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •