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Gemmill
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Turned out ok, considering I’ve got neither a deep-fat fryer or a thermometer so it was all done in big pan, old skool. 
 

Had a genuine CT moment with the batter- no lager, (and am I baallz wasting good beer on batter), so chucked leftover Prosecco in :lol:

Worked a treat. 

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1 hour ago, Monkeys Fist said:

3w5gmg.jpg


Turned out ok, considering I’ve got neither a deep-fat fryer or a thermometer so it was all done in big pan, old skool. 
 

Had a genuine CT moment with the batter- no lager, (and am I baallz wasting good beer on batter), so chucked leftover Prosecco in :lol:

Worked a treat. 

Didn't have beer, put someProsecco in. :lol:

There is still al lack of tomatoes on top for it being properly CTified...

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1 hour ago, Isegrim said:

Didn't have beer, put someProsecco in. :lol:

There is still al lack of tomatoes on top for it being properly CTified...

 

3 hours ago, Monkeys Fist said:

3w58ak.jpg

     :lol: It fell off when I dipped it in the batter. 

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6 minutes ago, Monkeys Fist said:

Got 6 bottles of Wife Beater in for this week’s homemade chippy tea. 

 

I only need 75ml for the actual batter :lol:


“it’s for the batter!” :lol:

 

Am making cockney bastard Chelsea buns, pics to follow (if they turn out ok ;)  ) 

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7 minutes ago, Ayatollah Hermione said:


I got 24 cans of Galahad and I’ve already dusted two off when making this chilli.

:lol:
Thats standard practice isn’t it? 
One for the pot, two for the chef. 

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We've got a bottle of... sherry? fuck knows, something red and alcoholic anyway, that a friend brought back from Kosovo and decided to bestow upon us. Even the remaining drinker in the household has deemed it only borderline drinkable - think Chinese rice wine, only more so :ph34r: - so I've been trying to use it up in cooking without it ruining whatever it touches. So far it's worked quite nicely in a bolognese sauce but it gave a chilli a weird aftertaste. I'm considering deploying it as drain cleaner instead. Any takers on here before I do so? :lol: 

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19 minutes ago, Monkeys Fist said:

Do you eat pork ( I know :lol:)? 
 

Would it be any good in a Chinese Sticky pork marinade? 
 

 

(I’m going to stop now before I go full Finbarr :lol:)

 

I do like wrapping my mouth around a juicy bit of loin, now that you mention it...

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5 minutes ago, Christmas Tree said:


that was the fourth attempt and roundest shape. Should have seen the other three :lol:

Do you really not know how to roll out dough/pastry in to a round shape? 
 

 

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Just now, Christmas Tree said:

Also cooking related, had my first egg from my chickens yesterday (one on the left). 
 

Hope they get bigger :lol:

 

 

B9CC6C12-A6F4-49FA-8083-F4D09FFFDDFB.jpeg

Someone painted some budgies brown and told you they were chickens, didn’t they? 

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1 minute ago, Monkeys Fist said:

Do you really not know how to roll out dough/pastry in to a round shape? 
 

 


No, other than putting a plate down and cutting around it as you do with pastry but then it would have been too small. Kids reckoned I should throw and stretch it but we all know how that would have panned out ;)

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