What are you eating and drinking tonight?

Harry Genshaw · Post by **Harry Genshaw** » Fri Jan 16, 2015 2:44 pm

I wish you'd posted that last night Bish. Just been to Tescos for a raft of ingredients for 2 slow cooker recipes I'm doing this weekend. Honey glazed chicken and smoky bbq chicken. I'll definitely be doing yours next weekend. The 3 bean one you introduced me to has become a staple in our house

Bruce Rioja · Post by **Bruce Rioja** » Fri Jan 16, 2015 2:45 pm

Harry Genshaw wrote:I wish you'd posted that last night Bish. Just been to Tescos for a raft of ingredients for 2 slow cooker recipes I'm doing this weekend. Honey glazed chicken and smoky bbq chicken. I'll definitely be doing yours next weekend. The 3 bean one you introduced me to has become a staple in our house

Ah fecking hem!!!

Bish - that recipe looks ace. I'll do it on Sunday for next week's lunches.

Harry Genshaw · Post by **Harry Genshaw** » Fri Jan 16, 2015 2:48 pm

Bruce Rioja wrote:
Harry Genshaw wrote:I wish you'd posted that last night Bish. Just been to Tescos for a raft of ingredients for 2 slow cooker recipes I'm doing this weekend. Honey glazed chicken and smoky bbq chicken. I'll definitely be doing yours next weekend. The 3 bean one you introduced me to has become a staple in our house
Ah fecking hem!!!

Sorry! It was the Bish who translated that cup business for me

Harry Genshaw · Post by **Harry Genshaw** » Fri Jan 16, 2015 8:42 pm

Just had the easiest and tastiest slow cooker meal ever.

Honey garlic chicken

3 or 4 chicken breasts chucked into the pot.

A sauce of 125ml soya sauce, 125ml ketchup, 80ml honey, 3 cloves of garlic (minced), 1 teaspoon of dried basil. Whisk it all together and pour over the chicken. Cook on low for 6 hours.

The chicken falls off your fork and the sauce is fantastic. Served with rice and garlic bread. Belting

Bruce Rioja · Post by **Bruce Rioja** » Fri Jan 16, 2015 8:54 pm

Harry Genshaw wrote:Just had the easiest and tastiest slow cooker meal ever.

Honey garlic chicken

3 or 4 chicken breasts chucked into the pot.

A sauce of 125ml soya sauce, 125ml ketchup, 80ml honey, 3 cloves of garlic (minced), 1 teaspoon of dried basil. Whisk it all together and pour over the chicken. Cook on low for 6 hours.

The chicken falls off your fork and the sauce is fantastic. Served with rice and garlic bread. Belting

Well that's no fecking good, is it?

Harry Genshaw · Post by **Harry Genshaw** » Fri Jan 16, 2015 8:59 pm

It is if you hold it over yer gob

Bruce Rioja · Post by **Bruce Rioja** » Fri Jan 16, 2015 9:22 pm

Harry Genshaw wrote:It is if you hold it over yer gob

Do you have to align your gob with the side of your plate then?

Bruce Rioja · Post by **Bruce Rioja** » Sun Jan 18, 2015 2:20 pm

thebish wrote: you'll be thanking me tomorrow!

Right. It's on. We'll see.

thebish · Post by **thebish** » Mon Jan 19, 2015 10:23 am

breakfast...

slice of crusty sourdough bread (freshly made by my own fair hand)
poached egg (freshly laid by one of my chickens)
grilled tomatoes and mushroom (bought from shop!)

glass of freshly-squeezed orange juice
mug of strong tea

yum!

Bruce Rioja · Post by **Bruce Rioja** » Mon Jan 19, 2015 11:01 am

I had sourdough bread for the first time in my life on Saturday. How the Dickens have I got to 48 without ever encountering this stuff previously?

Bruce Rioja · Post by **Bruce Rioja** » Mon Jan 19, 2015 12:11 pm

Bruce Rioja wrote:
thebish wrote: you'll be thanking me tomorrow!
Right. It's on. We'll see.

A triumph (though I may have overdone it with the chilli powder

)

General Mannerheim · Post by **General Mannerheim** » Mon Jan 19, 2015 3:03 pm

cant get enough of Canadian Club with that posh ginger beer you can only get at fancy garden centres at the moment. (rocks, stirred not shaken, orange slice) gone through a bottle a weekend last few weeks.

TANGODANCER · Post by **TANGODANCER** » Mon Jan 19, 2015 3:18 pm

Back in the sixties, a Canadian Club and Canada Dry Ginger ale was what you treated yourself to on last orders, or at Christmas with a Panatela cigar..

General Mannerheim · Post by **General Mannerheim** » Mon Jan 19, 2015 4:47 pm

Gary the Enfield · Post by **Gary the Enfield** » Tue Jan 20, 2015 2:21 pm

Bruce Rioja wrote:I had sourdough bread for the first time in my life on Saturday. How the Dickens have I got to 48 without ever encountering this stuff previously?

I went to San Francisco in 1995. One lunchtime we went to Fisherman's Wharf and Mrs GtE ordered the Clam Chowder. It was served with a partially hallowed out sourdough loaf acting as the bowl. A. May. Zing.

General Mannerheim · Post by **General Mannerheim** » Wed Jan 21, 2015 7:55 am

toasted sour dough with welsh rarebit...... *food erection*

Hearth of the Ram in Rammy do this very well! spot on in there btw, went over crimbo.

Bruce Rioja · Post by **Bruce Rioja** » Wed Jan 21, 2015 8:57 am

General Mannerheim wrote:toasted sour dough with welsh rarebit...... *food erection*

Hearth of the Ram in Rammy do this very well! spot on in there btw, went over crimbo.

Becoming quite a little fleshpot for good nosebageries and bars is Rammy.

General Mannerheim · Post by **General Mannerheim** » Wed Jan 21, 2015 9:58 am

Bruce Rioja wrote:
General Mannerheim wrote:toasted sour dough with welsh rarebit...... *food erection*

Hearth of the Ram in Rammy do this very well! spot on in there btw, went over crimbo.
Becoming quite a little fleshpot for good nosebageries and bars is Rammy.

true. the rammy renaissance! going to the venetian hideaway there on sat night.

Bruce Rioja · Post by **Bruce Rioja** » Wed Jan 21, 2015 10:09 am

General Mannerheim wrote:
Bruce Rioja wrote:
General Mannerheim wrote:toasted sour dough with welsh rarebit...... *food erection*

Hearth of the Ram in Rammy do this very well! spot on in there btw, went over crimbo.
Becoming quite a little fleshpot for good nosebageries and bars is Rammy.
true. the rammy renaissance! going to the venetian hideaway there on sat night.

Oh nice one. Will you let us know how you get on? Not been since it was Ramsons.

thebish · Post by **thebish** » Thu Jan 22, 2015 7:50 pm

just made (and eaten) an old blast from the distant past! from the original Cranks vegetarian cookbook - vegetable crumble

simple ingredients - basically onion and assorted root veg (I had swede, parsnip, carrot and potato) cooked in stock and milk and thickened with flour - seasoned and with fresh parsley and fresh chopped tomatoes added - then baked in the oven with a "crumble" made from flour/chopped nuts/poppy seeds/butter

doesn't sound very promising - doesn't LOOK very promising - but - wow- perfect cold weather comfort food!

What are you eating and drinking tonight?

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