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vegi here and this thread is vile....
although who ever said they liek theirs well-done - think it was masseur.... you described it so nice i even fancied a bite
what about sauces though peeps.... is it gravy all the way? or we got any peppercorn heads here? or maybe even Jim Beam saucers?
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Posted: 2007-02-19 15:07:21
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well your all making me quite hungry,since i've had no lunch yet.
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Posted: 2007-02-19 15:10:22
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On 2007-02-19 15:07:21, leeboy13 wrote:
vegi here and this thread is vile....
although who ever said they liek theirs well-done - think it was masseur.... you described it so nice i even fancied a bite
what about sauces though peeps.... is it gravy all the way? or we got any peppercorn heads here? or maybe even Jim Beam saucers?
I like this liver gravy sauce/chutney masala thing!
Mmmmm!
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Posted: 2007-02-19 15:10:27
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Gravy made from the juices that the meat was cooked in is always the best I think. Made with a wine and butter then reduced to thicken. mmmMMMmmmm.
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Posted: 2007-02-19 15:21:16
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im a peppercorn boy myself.... although i have a nice, skinny, dry pice of quorn..... i remember this thing i bought a few years back.... it was like ham but called... 'not meat'...... really didnt need the title, if you tried it, you knew it wasnt meat
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Posted: 2007-02-19 15:24:44
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im with leeboy! Peppercorn sauce, you cant have gravy with a steak no matter what its made from!!
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Posted: 2007-02-19 15:27:15
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Agree with Lamont...Peppercorn sauce with large mushrooms....
Infact just a big slab of steak on one plate with the sauce and then the "pommes-frites" on another.....
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Posted: 2007-02-19 18:17:02
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Thats better than the steak pic your wife showed me!!!
fatreg
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Posted: 2007-02-19 18:20:15
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Fatreg...
And i thought that pic that FG showed you was a Kebab!?
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Posted: 2007-02-19 18:51:52
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possibly burgaz..
i cant rememeber luckily!
was minging.
fatreg
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Posted: 2007-02-19 19:00:59
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