Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
If you're seeing dentists when you wake up it might be time to see a psychiatrist YOINK
Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
Ingredients.
Venison meatballs or cubed steak.
Pack of smoked bacon or smoked lardons.
2x cans chopped toms
2 bulbs garlic
1 large white onion
2 medium carrots
Tablespoon balsamic vinegar
Olive oil
250ml chicken stock
2 stalks of fresh thyme
Flour
seasoning
400g Rigatoni (aka best pasta shape)
Half teaspoon of very lazy crushed chilli (optional but adds a nice warmth).
Preheat oven to 170c
Mix flour, black pepper and salt in a bowl.
Roll meatballs in flour mix .
Dice onions and carrot finely.
Roughly chop bacon into CM pieces.
Heat a Dutch oven high on the hob.
Add some oil and once spitting add meatballs until browned.
Remove meatballs and put to one side, maybe in a bowl.
Turn down heat to medium, Brown off onions with crushed garlic and a balsamic, add more oil if neeeded.
When onions begin to Brown add bacon.
When bacon has got going add the carrot.
Once the veg is limp add toms, stock and thyme.
Simmer for 5 minutes and add the meatballs.
Place lid on Dutch oven and put it in the oven.
Check every hour for 4 hours, if it looks watery add a tablespoon or two of flour.
At the four hour mark turn the oven off and go to the pub.
Upon return 3 hours later cook rigatoni.
drain rigatoni retaining some of the water.
Get Dutch oven out of the oven.
Stir rigatoni and retained water into sauce.
Serve.
Realise why Italians go fucking nuts while eating.
Lunch today was my first ever experience of sukiyaki - barbecue your own meat. Really simple, high quality beef (check dat marbling) and some rice, a salad on the side, some pickles and broth to mix it up. Amazing.
Off to booze at the Asahi brewery the night
Make quark ice-cream with home-made caramel covered popcorn and rough cut chocolate chunks (find a deli that will lop it off by the kg). SUCCESS
Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
I made poached eggs on toast this morning. It was good in a way a 3 starred meal never could be because it was essentially perfect. I've made poached eggs for 20 years now so I ought to have got the hang of it I suppose.
Last night had street food - made to order gyoza with a filling of a mixture of pork and prawn, and then as many spring onions and chillies as you wished. Possibly the best thing I've eaten thus far. Helped immensely by the view, the beer and the weather (looks like the rainy season has broken in time for our last week here.)
Lunch today in Roppingi - an old restaurant that only had one menu item - beautiful cod, marinaded in the rice that is used to make sake. Served with sticky rice, pickles, black soybeans (very sweet) a salad, and miso soup. And at the end you got a little icy cold shot of plum wine to wash it down.