| Bathers 21:20 - Jul 26 with 689 views | Dyland |
Bless you old son. Hope to see your return one day :)
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| Bathers on 21:27 - Jul 26 with 677 views | Bluefish |
I think he has joined me in the ultimate twtd legendary status. Pretty impressive stuff in such a short space of time |  |
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| gmpf on 21:44 - Jul 26 with 639 views | Dyland |
| Bathers on 21:27 - Jul 26 by Bluefish |
I think he has joined me in the ultimate twtd legendary status. Pretty impressive stuff in such a short space of time |
;) | |
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| Bathers on 21:46 - Jul 26 with 638 views | wkj |
What's the house special tonight Dyland, I've got a full wine rack and not sure what to pop the cork on |  |
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| Bathers on 09:21 - Jul 27 with 545 views | Dyland |
| Bathers on 21:46 - Jul 26 by wkj |
What's the house special tonight Dyland, I've got a full wine rack and not sure what to pop the cork on |
Sorry old bean, was long gone. The weather is a sh1te and today I suggest roasting salmon and making a herby mushroom sauce of some description. Muscadet sur lie or Chablis, and/or a new world pinot noir, innit. | |
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| Bathers on 09:26 - Jul 27 with 540 views | footers |
| Bathers on 09:21 - Jul 27 by Dyland |
Sorry old bean, was long gone. The weather is a sh1te and today I suggest roasting salmon and making a herby mushroom sauce of some description. Muscadet sur lie or Chablis, and/or a new world pinot noir, innit. |
If you hadn't put fcking mushrooms in, I'd say you have excellent taste, buh :D
What time shall I come round? |  |
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| Bathers on 09:30 - Jul 27 with 538 views | Dyland |
| Bathers on 09:26 - Jul 27 by footers |
If you hadn't put fcking mushrooms in, I'd say you have excellent taste, buh :D
What time shall I come round? |
You daft sod. Gently fry shallots and garlic in butter. Slice and dice mushrooms quite small and chuck them in, turn heat off and cover with white wine. Chop a load of parsley, chives and tarragon. When the fish or meat is almost ready whack the heat up, reduce, stir in a big dollop or two of craime fraiche, and mix the herbs in at the last minute. Would also work with chicken if the mooks are being fussy.
Nommers.
EDIT: If you're a big jizzface and don't like wine, use stock and lemon juice. In fact, don't even bother, just have a ready meal and a long hard look in the mirror. [Post edited 27 Jul 2019 9:31]
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| Bathers on 09:32 - Jul 27 with 522 views | footers |
| Bathers on 09:30 - Jul 27 by Dyland |
You daft sod. Gently fry shallots and garlic in butter. Slice and dice mushrooms quite small and chuck them in, turn heat off and cover with white wine. Chop a load of parsley, chives and tarragon. When the fish or meat is almost ready whack the heat up, reduce, stir in a big dollop or two of craime fraiche, and mix the herbs in at the last minute. Would also work with chicken if the mooks are being fussy.
Nommers.
EDIT: If you're a big jizzface and don't like wine, use stock and lemon juice. In fact, don't even bother, just have a ready meal and a long hard look in the mirror. [Post edited 27 Jul 2019 9:31]
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Not mush-room in my diet for those slimy fings, buh. But did go out with a mushroom once. Fun guy.
Be a dear and make a parsley one instead. Be over eightish. x | |
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