Yes, I know that.Lucky Lucan wrote: ↑Fri Jul 12, 2019 4:37 pmHe took thousands of photos of food, and besides that the dude was cremated.
What was the point you were trying to make ?
Post by scoffer » Fri Jul 12, 2019 5:00 pm
Yes, I know that.Lucky Lucan wrote: ↑Fri Jul 12, 2019 4:37 pmHe took thousands of photos of food, and besides that the dude was cremated.
Post by RobW » Fri Jul 12, 2019 5:14 pm
If this guy is properly mentally disabled or something I shall desist from persecuting him? Is he?scoffer wrote: ↑Fri Jul 12, 2019 5:00 pmYes, I know that.Lucky Lucan wrote: ↑Fri Jul 12, 2019 4:37 pmHe took thousands of photos of food, and besides that the dude was cremated.
What was the point you were trying to make ?
Post by RobW » Sat Jul 13, 2019 2:28 pm
Not sure about that. He could be elegantly acerbic. I still remember his telling some fool: "I'm German. Sorry for my great English.".
Post by scoffer » Sat Jul 13, 2019 2:53 pm
Post by scoffer » Sat Jul 13, 2019 3:02 pm
Post by kinard » Sat Jul 13, 2019 3:54 pm
So your wontongs were left wonton.scoffer wrote: ↑Sat Jul 13, 2019 3:02 pmLast week I made about 80 Wontongs,
It was a mix of minced Pork + Prawns, with Soi Sauce, Honey, pepper, Spring Onion, Sweet Soi Sauce, Garlic and Chinese 5 spice.
In was not overly impressed with the result,
But my house mate tells me they were great and I'm to fussy.
I'll admit, that after they aged for about 48 hrs they were more flavorsome.
Post by Jep » Sat Jul 13, 2019 3:55 pm
That's right. but the word aged should be marinated? No, I love a beef/ mex beans slow cook, , always tastes better after 2 days , 3 days excellent.scoffer wrote: ↑Sat Jul 13, 2019 3:02 pmLast week I made about 80 Wontongs,
It was a mix of minced Pork + Prawns, with Soi Sauce, Honey, pepper, Spring Onion, Sweet Soi Sauce, Garlic and Chinese 5 spice.
In was not overly impressed with the result,
But my house mate tells me they were great and I'm to fussy.
I'll admit, that after they aged for about 48 hrs they were more flavorsome.