![[challenge entry]](/images/board_posticon_c.gif "Challenge Entry: Punctuation"){kind=small}
Five a day one of they are......
From the Punctuation challenge. See all 184 entries (closed)
(, Sun 11 Aug 2013, 16:21, archived)
silly person!also, beans are the devil's anal beads
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Smash Monkey lowering the tone of the whole internet,
Sun 11 Aug 2013, 16:23,
archived)
Beans on toats is the best meal you always forget to have....I always enjoy it :-)
i can't even wash a pan that's had beans in itthey're one of my few ultimate puke foods :(
( Smash Monkey lowering the tone of the whole internet,
Sun 11 Aug 2013, 16:29,
archived)
Tinned spaghetti does the same to me....I'v just defrosted 3 bags of lamb, but now seriously all I crave is beans on toast :-(
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Sun 11 Aug 2013, 16:32,
archived)
i've defrosted a pork leg shankand soon, i shall be making a massive pan of curry :)
had a craving for cherries yesterday, but i o.d'd on them and got a serious case of scrumper's tum that had me squirming in agony till 5 this morning :(
(had a craving for cherries yesterday, but i o.d'd on them and got a serious case of scrumper's tum that had me squirming in agony till 5 this morning :(
Smash Monkey lowering the tone of the whole internet,
Sun 11 Aug 2013, 16:40,
archived)
MMMmm that pork shank curry sounds to die for...I'v got lamb mince, some diced leg, and neck fillit that I got off the reduced, just going to do a basic slow stew with the lot with veg, It'll do 8 large portions that I can mess with at a later date if I want.
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Sun 11 Aug 2013, 16:46,
archived)
if you've got lamb neck ends, brown them firstand put them in before the rest of the meat. the fat on them makes the stew lovely, rich and gelatinous. mum used to make it when we were kids, it was lush with barley in it
( Smash Monkey lowering the tone of the whole internet,
Sun 11 Aug 2013, 16:52,
archived)
I'm browning everything for the flavour :-) and the neck is getting an hour and a half longger :-)I do love barley in a stew but am not putting it in because it will make it less versatile to alter the flavour at a later date, such as if I decide to curriefie a portion.
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Sun 11 Aug 2013, 16:58,
archived)
ah, good pointafter the gut-ache last night, wish i had a bit of asafoetida to throw in, that'd settle things down a bit
( Smash Monkey lowering the tone of the whole internet,
Sun 11 Aug 2013, 17:02,
archived)
I had to google asafoetidaNever heard of it, where abouts is it in the supermarket I'v never seen it?
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Sun 11 Aug 2013, 17:08,
archived)
chinese/asian supermarkets have it mostlyif you're lucky, you might find it in sainsbury's.
there's a big chinese warehouse place not too far from me, plus chinatown is half an hour on the bus.
(there's a big chinese warehouse place not too far from me, plus chinatown is half an hour on the bus.
Smash Monkey lowering the tone of the whole internet,
Sun 11 Aug 2013, 17:13,
archived)
Loads of chinese and indian shops down here, I'll pop in and have a look.....Sounds ideal for me as it says it harmonize sweet, sour, salty and spicy which a lot of my dishes are....
I'm off to start chopping...
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Sun 11 Aug 2013, 17:22,
archived)
I'm off to start chopping...
Not a fan of asafoetidait has a funny smell that I just can't get past.
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An Egg ,D,
Sun 11 Aug 2013, 17:36,
archived)
I shall give it a go.....I can't have a curry without fenugreek which most everyone else seems to hate....
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Sun 11 Aug 2013, 18:08,
archived)
No, it's not like that, it tastes kind of burnt.But, yeah, I'd certainly give it a go.
( An Egg ,D,
Sun 11 Aug 2013, 18:22,
archived)
this deserves more ripples*not a fan of that freak though* :D
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Elvis impersonator,
Sun 11 Aug 2013, 16:49,
archived)