Lunch should have its own thread
- Thread starter Maurice Picarda
- Start date
danny la rouge
More like *fanny* la rouge!
UnderOpenSky
baseline neural therapy
Prawn chow mein. Not as good as the crispy beef one I did the other day, but still nice and bloody quick to rustle up.
farmerbarleymow
I'm Petee's spirit animal
Potato cake cheese sandwiches. Felt like some carby stodge for dinner - the cheese oil was dripping out of it. 
danny la rouge
More like *fanny* la rouge!
Brunch thread!!!!
danny la rouge
More like *fanny* la rouge!
Stuffed beefsteak tomato, baba ganoush and sourdough.
RubyToogood
RubyTwobikes
Sautéed garlic mushrooms, toast with homemade hummus. Chocolate pud with ice cream.
May Kasahara
take me to the feeling
Leek and sweet potato soup with bread and butter. Orange Club for dessert.
UnderOpenSky
baseline neural therapy
Crispy Beef with noodles. This time I put Gochujang in the sauce I made. It's a bit of faff, but still quite quick. Plus a bonus I got the beef skirt I used for it for 70p.
A tin of Canadian style sardines.
farmerbarleymow
I'm Petee's spirit animal
What's particularly Canadian about the sardines?
Canadian sardines are not baby pilchards; instead, they are baby herrings.
RubyToogood
RubyTwobikes
Please share the mayo recipe. I've been making my own vegan mayo as buying the Hellmans vegan one would involve an extra shopping trip. I made one off the BBC website the other day and it's very nice but I think too oily.
moose
like some cat from Japan
Here you go, RubyToogood:
It does rely on you having a big bag of cashews in the house, which might be a problem right now.
big handful cashews (soaked for 1-3 hours)
1 tablespoon whole grain mustard
1/3 cup of cold water
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice or more if you are me
Pinch salt and pepper
Put it all in the blender and whizz the fuck out of it. Add a bit more water/lemon juice if too thick.
It does rely on you having a big bag of cashews in the house, which might be a problem right now.
big handful cashews (soaked for 1-3 hours)
1 tablespoon whole grain mustard
1/3 cup of cold water
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice or more if you are me
Pinch salt and pepper
Put it all in the blender and whizz the fuck out of it. Add a bit more water/lemon juice if too thick.
neonwilderness
What would Badgers do?
Scrambled eggs and beans on seedy toast with HP sauce
Slow-cooked beef stew.
This is something that annoys me about Chinese restaurants/takeaway dishes.
The 'crispy' beef or chicken is never crispy
I am sure it used to be but now you get a gelatinous, chewy meh of a meal.
UnderOpenSky
baseline neural therapy
This is something that annoys me about Chinese restaurants/takeaway dishes.
The 'crispy' beef or chicken is never crispy
I am sure it used to be but now you get a gelatinous, chewy meh of a meal.
I think it's because it's deep fried it needs to be super fresh. Leave it any length of time and it looses its magic.
I did ribs recently and they were some of the best I've had. Not because I'm amazing at cooking them, it's just the hadn't sat in a fool tray for ages.
