ivan Posted August 20, 2007 Share Posted August 20, 2007 Fillet steak on top of fried bread with a fried egg on top and plenty of chips. Quote Link to comment Share on other sites More sharing options...
chilly Posted August 20, 2007 Author Share Posted August 20, 2007 I'm Drooling... Quote Link to comment Share on other sites More sharing options...
Supragal Posted August 20, 2007 Share Posted August 20, 2007 Okay...name your 3 best dishes that you can make with Chicken, beef or pork. I'm starvin BTW. Chicken breast stuffed with fresh basil, parmesan and tomato Beef... my spag bol or cottage pie or lasagne always seems to be popular. Pork. Meh. Not a huge fan so I don't eat it much, I just tend to have chops grilled or a roast with crispy cracking. Quote Link to comment Share on other sites More sharing options...
Thorin Posted August 20, 2007 Share Posted August 20, 2007 Chicken you can't really go wrong with, Beef can be a bit chewy and bland, I could kill for a nice big juicy pork chop right now, and as for lamb I just love mint sauce and would have it on most things! Quote Link to comment Share on other sites More sharing options...
Supragal Posted August 20, 2007 Share Posted August 20, 2007 Lamb though. Nothing beats lamb. It's soooo expensive though! Quote Link to comment Share on other sites More sharing options...
spidermonkey Posted August 20, 2007 Share Posted August 20, 2007 chicken for me:) Quote Link to comment Share on other sites More sharing options...
Thorin Posted August 20, 2007 Share Posted August 20, 2007 Lamb though. Nothing beats lamb. It's soooo expensive though! It can be a bit fatty though. Quote Link to comment Share on other sites More sharing options...
Supragal Posted August 20, 2007 Share Posted August 20, 2007 It can be a bit fatty though. you know, people always say that and I just don't get what they mean. Does it mean that there can be a lot of fat on the joint that you have to cut off, or do they mean the flavour of the meat is fatty or what? Quote Link to comment Share on other sites More sharing options...
Thorin Posted August 20, 2007 Share Posted August 20, 2007 you know, people always say that and I just don't get what they mean. Does it mean that there can be a lot of fat on the joint that you have to cut off, or do they mean the flavour of the meat is fatty or what? As in you get stringy bits of fat in the joint. Quote Link to comment Share on other sites More sharing options...
Supragal Posted August 20, 2007 Share Posted August 20, 2007 I so am not sure what that is about. I either eat it so fast I don't notice or maybe... I dunno??? Quote Link to comment Share on other sites More sharing options...
ivan Posted August 20, 2007 Share Posted August 20, 2007 As in you get stringy bits of fat in the joint.Don't be a tightwad - buy a better cut then. Quote Link to comment Share on other sites More sharing options...
Vicky Posted August 20, 2007 Share Posted August 20, 2007 crackling Quote Link to comment Share on other sites More sharing options...
Guest Chumpalot Posted August 20, 2007 Share Posted August 20, 2007 I had a chinese the other night. I asked for sweet and sour chicken balls. They gave me sweet and sour pork balls. I was not amused. Quote Link to comment Share on other sites More sharing options...
michael Posted August 20, 2007 Share Posted August 20, 2007 Ostrich is the future. I do love a bit of lamb though, especially in Greece / Cyprus where it's priced right and cooked for hours. Quote Link to comment Share on other sites More sharing options...
Gerry Posted August 20, 2007 Share Posted August 20, 2007 beef for me. rip off its horns wipe its arse and stick it on a plate Same as Soo... "done so a good vet could bring it round" What about venison, pheasant or a nice tasty rabbit (I'm off badger at the mo) Quote Link to comment Share on other sites More sharing options...
Konrad Posted August 20, 2007 Share Posted August 20, 2007 All of them are VERY overpiced if it comes about value to money, but I would go for proper steak from scottish cattle Quote Link to comment Share on other sites More sharing options...
Mrs H Posted August 21, 2007 Share Posted August 21, 2007 Depends what type of wine you fancy drinking! Order beef if you feel like a full bodied red or chicken or pork if you want a fruity white wine. Vicki Quote Link to comment Share on other sites More sharing options...
Supragal Posted August 21, 2007 Share Posted August 21, 2007 LOL, I love that you choose your food based on the wine, rather than choosing a wine to match teh meal Quote Link to comment Share on other sites More sharing options...
Gerry Posted August 21, 2007 Share Posted August 21, 2007 LOL, I love that you choose your food based on the wine, rather than choosing a wine to match teh meal We do the same down here, pick out our zider, and then go out and run a rabbit or a pheasant over to compliment that particular apple... Quote Link to comment Share on other sites More sharing options...
Mrs H Posted August 21, 2007 Share Posted August 21, 2007 We do the same down here, pick out our zider, and then go out and run a rabbit or a pheasant over to compliment that particular apple... Does your cider have pips in it? Vicki Quote Link to comment Share on other sites More sharing options...
Mike Posted August 21, 2007 Share Posted August 21, 2007 Does your cider have pips in it? Vicki Millions of them I suspect Quote Link to comment Share on other sites More sharing options...
Mrs H Posted August 21, 2007 Share Posted August 21, 2007 Millions of them I suspect I'm confused? Vicki Quote Link to comment Share on other sites More sharing options...
Mike Posted August 21, 2007 Share Posted August 21, 2007 I'm confused? Vicki So am I... I think that was a pun too far Quote Link to comment Share on other sites More sharing options...
Gerry Posted August 21, 2007 Share Posted August 21, 2007 So am I... I think that was a pun too far Lost on me too... Perhaps to much cider :blink: Quote Link to comment Share on other sites More sharing options...
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