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Old 10th December 2011, 03:00 PM   #751
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Quote:
Originally Posted by Cassiel View Post
Hmmmm.....not masculine enough. I prefer this one.
Are you sure?

El nico toro de Osborne de Mallorca lleva 15 das pintado con la bandera gai
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Old 10th December 2011, 03:04 PM   #752
Cassiel is offline Cassiel  Libya
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Aghhhhhhh.........bastards!
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Old 10th December 2011, 03:45 PM   #753
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Gives a whole new meaning to the word "Baleares"
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Old 10th December 2011, 08:02 PM   #754
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My, how sherry has gone out of fashion!

When I had a young growing family and socialised a lot some 30 years ago, there was always a chilled dry Oloroso, an Amontillado or a sweet dark sherry on offer.

Never mentioned, thought of or advertised now.

Strange.
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Old 10th December 2011, 08:44 PM   #755
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No pics as it's not cooked yet but we are doing a Turkey over at the Father in law's tonight as he will be away for Christmas.

Brined in pickling salt and Demerara sugar,
parsley, sage, rosemary and thyme,
a little basil and ground black pepper
roasted in an oven bag (of course)
fat free gravy (can't make it form a sugar brined turkey)

and the sisters are doing the rest.
Mmm...
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Old 12th December 2011, 12:33 PM   #756
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Here's a sandwich fit for nobility:
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Old 12th December 2011, 01:32 PM   #757
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Quote:
Originally Posted by regiregi22 View Post
Today I've just made a....


Click the image to open in full size.Click the image to open in full size.

Tortilla de patatas!! (Potatoes omelette)
....which doesn't worth a penny with no recipe

There's always a discussion wether if it is a must to add onion or just the potatoes. Of course I think it is mandatory to add it

1- Peel and cut the potatoes in 1cm thick round cuts. Fry them in not-too-hot oil in a pan until they're soft. We don't want a crunchy feeling, but more like if they were boiled, so warm oil goes.

2- Onion need less time for being cooked, so you can fry them later or add to the pan in the last 10 minutes when the frying the potatoes.

3- Beat 5 or 6 eggs in a bowl, and add the potatoes and onion to it, mixing them.

4- Then fry that in a big pan, and after some minutes, with the help of a plate, turn it to the other side. WARNING! this is the part when you can screw it up and throw the omelette somewhere around.

5-Cook it for a pair of minutes, and you're good to go!!!!
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Old 13th December 2011, 03:59 AM   #758
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re:'might as well drink $5 Aussie shiraz' - the good stuff starts at about AUD12 here, anything from the Barossa valley.......must be exporting most of the dreck
(no one could accuse shiraz of subtlety though)
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Old 14th December 2011, 04:02 PM   #759
tinitus is offline tinitus  Europe
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making a good knife, part of cooking too
but no need to be very fancy
I think its great fun to take a crappy or broken knife, and make it a good one
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Old 14th December 2011, 04:27 PM   #760
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Quote:
Originally Posted by tinitus View Post
making a good knife, part of cooking too
but no need to be very fancy
I think its great fun to take a crappy or broken knife, and make it a good one
Have you tried any Shun knives? : Shun Knife

My mate got me one for my birthday Kai Shun Japanese Utility Knife 15cm (DM-0701) and it's the shizzle! Last year he got me a Global-which I thought was the best I had used, incredibly sharp and well balanced. The Shun puts it to shame, so ridiculously sharp my missus won't touch it.

For me the blade is a little shallow, I normally use a 2"+ deep and 8" long blade as I slice quick and use my knuckles for the guide-this blade is circa 1" and makes me more prone to shaving off a bit of myself into the dish-however I will continue practicing with this knife as I just love how smooth and sharp it is-I can cut carrot so thin I can see through it!

Now I must start saving for this:Kai Shun Japanese Chef's Knife 20cm (DM-0706)
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