Annette Curtain

Choose one from the rack maxxi ( see above ) The one with the cherry is gone BTW Meanwhile ..... http://desmond.imageshack.us/Himg717/scaled.php?server=717&filename=photo17xc.jpg&res=medium Who's this slumming it on the train today..? Eh ?

Laddy Muck Wrote: ------------------------------------------------------- > Alan Medic Wrote: > -------------------------------------------------- > Actually, I often ask for less alcohol and more > cherries. Yeah, yeah..... http://upload.wikimedia.org/wikipedia/en/b/ba/Pinocchio-1940-poster.jpg

That's called a "Flaming Quim" ( fancy that ) NETTE:-$

Drinks anyone ? I'm buying; looks like everyone could do with a cool down. "Ted, what you havin "

Mick Mac Wrote: ------------------------------------------------------- > I liked foie gras - but having an idea of how it > is made I'd be more than happy to settle for a > good goose/duck liver pate or any other decent > pate. So I don't order foie gras any more. > > > Im a real meat fan, but dont generally agree with > animals being made to suffer extra hardship for > our benefit. > > But a good steak from a well looked after cow is > hard to beat. > > Thanks for raising this Thomas. Agree (tu)

StraferJack Wrote: ------------------------------------------------------- > I don't like it. There... I said it Really Stafer ? I bet you've got ONE of these http://dailymash.shotdeadinthehead.com/images/designs/WRE119c.jpghttp://dailymash.shotdeadinthehead.com/images/designs/WRE104c.jpg and one of these ( as jimmyJams ) All available from The Daily mash website ( as you well know ) MEHHHHHhhhhhh (tu)

http://desmond.imageshack.us/Himg15/scaled.php?server=15&filename=photo16bg.jpg&res=medium⬅ He's not back as well, is he ?

red devil Wrote: ------------------------------------------------------- > Annette Curtain Wrote: > -------------------------------------------------- > ----- > > red devil Wrote: > > > -------------------------------------------------- > > > ----- > > > Is that the before or 'after' shot?... > > > > Ater r d... > > thought so, sweetcorn is a bugger to digest. > With all these American themed sauces, why don't > you go the whole hog and get yourself a tin of > white paint and, hey presto!, instant white picket > fence... Saucy.....:)

red devil Wrote: ------------------------------------------------------- > Is that the before or 'after' shot?... Ater r d... The thing i've come across in all the reading is that the sauces ( kansas city , kentucky black, texas, north carolina western-style, north carolina eastern-style & of course south carolina style ) all go on after or are kept/used hot in a tray to "pull" the meat into. http://desmond.imageshack.us/Himg18/scaled.php?server=18&filename=photo14mg.jpg&res=mediumKansas City style homemade sauce. ( smoked for 2+ hrs today & it is deeeeeelicious ) In the u.k we are generally bought up on meat which is cooked or bbq'd with the sauce on. The result can be a burnt outer, not surprising really, as the sugars which are plentiful in the sauces or marinades burn/caramelises very quickly. The hot smoking method is way kinder to the meat, it stays tender for longer as the smoke flavours it. And once set up is actually easier to cook with, it's hard to burn or overcook things. NETTE(tu)

Yesterday I dedicated the whole day & night to creating...... THE SMOKE... http://desmond.imageshack.us/Himg835/scaled.php?server=835&filename=photo8vc.jpg&res=medium Pork Ribs & homemade/smoked Kansas sauce. I have spent a while ( and some ) researching the whole subject and yesterday was a breakthrough; it actually all worked. And my god, the taste of a huge pistol sized prawn cooked in the smoke is something to behold. The flavour is now seared into my flavour mad brain. I bow down to it. I've also had to re-look & re-learn the whole BBQ thing bit by bit. I have chosen the American Southern-style. I can also see why it's almost a way of life. It's cooking but with a whole different feel. So, here's where I'm now at in my understanding. 1. Hot smoke not direct fire to cook the meat is my requirement. 2. The smoke needs containing in a lidded cylinder 3. The smoke is created from wet wood shavings, this makes steam & heat 4. Marinated meat slowly takes in the smoke flavour as it cooks 5. An easily controlled heat of 250-225 is best ( i've put an oven thermometer inside the bin-b-q ) 6. I will never return to a charcoal type barbie again at home. 7 Yes that Webber looks good, I'd love to try one To build the Bin-B-Q as shown in my previous post I bought; a bin and a cheap electric hot plate. After a bit of modification I had it up and running. I then burnt the whole electric hot plate thing to death ( it just wasn't up to it ) So, a wood fired Bin-B-Q MKII was conceived. I already own a stainless steel fire pit & I have access more seasoned wood than I could wish for, so it seemed logical & more natural to utilise these items. Cost so far ?31.00 I've cut a 9" hole in the base of the bin which I then cover with the tray holding the wet wood shavings, the whole bin was then placed over the fire. Rain doesn't effect it as the bin covers the fire nicely. The lid covers the food while it smokes, I just keep an eye on it every 10-20 minutes and stoke the fire with logs when required. The other thing is the sauces. I have the Dean & Deluca cookbook to thank, in all it's got 6 authentic regional sauces. I intend to work my through the lot. Today for lunch, i'm cooking sea-bass in "the bin". NETTE(tu)

hibbs Wrote: ------------------------------------------------------- > Annette Curtain Wrote: > -------------------------------------------------- > ----- > > Watts the up-date hibbs ? > > > > > > * holds breath * > > Currently nothing to report, I'm resisting the > impulse to make something exciting up just for you > Nette Hibbs In the light of no-news, it's time for some-news ( made up or otherwise ) * taps fingers * NETTE(!)

nashoi Wrote: ------------------------------------------------------- > Nette, where do you get your ribs from? > > A friend of mine who takes his BBQ ribs pretty > seriously has tried a number of different vendors > but always ends up back at W.Rose, do you know of > anywhere better? > > Incidentally he uses one of these which if I > remember rightly has a vat of water between the > wood chips and the meat. The smoke rises around it > rather than through it, but presumably the purpose > is to cool the smoke further. Brixton Village. Large rack of ribs about 9-12 quid. Cut through so serves about 4-6 easy I've just bought the components new to build the S-mokingNette Bin-B-Q ? The water is to add moisture to the oven and cook the meat, it evaporates as it smokes I"m going to post my progress on here. NETTE(tu)

How about... http://sharetv.org/images/balamory_uk-show.jpg No(?)

You need one of these dear. Though it needs a little pre-planning No more "rubbish" BBQ's But plenty of beautifully cooked & smoked meats DUH....no brainer ( I have a whole slab of pork ribs bathing in a whisky marinade right now ) Y-EEEEE H-AAAAAW

Fancy a threesome ( foursome, fivesome ) NETTE(?)

This "way" thread is WAY BETTER than the excellent clamping thread. Way..

StraferJack Wrote: ------------------------------------------------------- > I'm sure that idea has been used before > > very good tho OH what a bucket of cold water if ever there was one. :-S

The NETTE OF THE WORLD only 99P READ ALL ABOUT IT...... http://www.dumpaday.com/wp-content/uploads/2011/05/funny-tits-300x225.jpg This thread is dead: KILLED BY TED MAXIMUS *MORE TITS on pages 2-3-4* Win a static caravan holiday. Stay in Hembsby for a ?1...Yes one pound.

red devil Wrote: ------------------------------------------------------- > Emergency arse wipe...gotta love The Sun Above posted at 02:48AM by red devil Oh dear, poor boy. You should be in bed at that time Red Bull anyone ? :-$

Jeremy Wrote: ------------------------------------------------------- > Raedene Wrote: > -------------------------------------------------- > ----- > > I agree that maths may not seem like a very > obvious subject. > > Looks like Loz's maths related puns passed right > over your head! No I don't think so, but let him work it out for himself * rimshot *

Yeah... Fek do I. There's this guy, who plays a silly mini sax outside of Sainsbury's in Crystal palace & Forest hill. I now shop at The SavaCentre Sydenham; I hate him that much. NETTE(td)

What time is it ? Indoors anticipation.

David Aaronovitch says so. And I agree. I love the Guardian, I like the Telegraph, the Times I can do without. I despise the Mail. I just enjoy the "feel" of a newspaper. It holds a particular experience within its neat folded sheets, and a well read newspaper looks exhausted, it looks disheveled, ready to be binned or re-cycled. Personally I like all that & though I read on-line, I feel more immersed if I read it in a broadsheet. Is this nostalgia, or does the physical and emotional part matter too ? NETTE(?)

http://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Candleburning.jpg/200px-Candleburning.jpg

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