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Thread: *****Garcia's Bar And Grill-est 2005*****

  1. #391  
    kas74 is online now First team regular
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    Why do postmen wear shorts all year round?
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  2. #392  
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    Spicy fried chicken and a creamy veggie sauce, on top of a crusty bun with hints of cheese.
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  3. #393  
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    Quote Originally Posted by kas74 View Post
    Why do postmen wear shorts all year round?
    Quote Originally Posted by -MatchaLatte- View Post
    Spicy fried chicken and a creamy veggie sauce, on top of a crusty bun with hints of cheese.
    I thought one was a reply to the other...
    Pie, chips and peas here tonight
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  4. #394  
    kas74 is online now First team regular
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    Quote Originally Posted by shiny65 View Post
    I thought one was a reply to the other...
    Pie, chips and peas here tonight
    They're threatening to go on strike in December;probably looking for a rise so they can afford some trousers.
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  5. #395  
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    Quote Originally Posted by shiny65 View Post
    I thought one was a reply to the other...
    Pie, chips and peas here tonight
    No, wasn't a reply..
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  6. #396  
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    If it's dinner you're interested in I feasted upon spaghetti with chilli oil and cheese this evening.

    Followed by chocolate ice cream.
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  7. #397  
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    Quote Originally Posted by kas74 View Post
    If it's dinner you're interested in I feasted upon spaghetti with chilli oil and cheese this evening.

    Followed by chocolate ice cream.
    I put a tub of fruit and nut chocolate ganache in the freezer last week (It was meant for a dessert that never got made), and have basically ended up with 'ice cream'. It even tasted better than the usual supermarket bought varieties. I'll defo make this again
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    Vegetarian vermicelli with sides of stewed leek and potato, and a cheese omelette. There's also some honey BBQ chicken and Tortilla Espanola leftover from yesterday.
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  9. #399  
    kas74 is online now First team regular
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    I'm making sweet chilli soup.
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    Fresh orange juice. Just hand-squeezed a large bag of oranges using one of those tiny press things. My fingers now smell of orange, though thankfully they dont look it
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    Made a batch of wholemeal buns with sweet bean paste filling yesterday. I tried substituting the egg in the dough with a honey and flaxseed meal concotion, and it actually worked. The buns even tasted pretty decent, though I could have done much better in shaping them.
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  12. #402  
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    Quote Originally Posted by -MatchaLatte- View Post
    Made a batch of wholemeal buns with sweet bean paste filling yesterday. I tried substituting the egg in the dough with a honey and flaxseed meal concotion, and it actually worked. The buns even tasted pretty decent, though I could have done much better in shaping them.
    I was going to make some Bath buns today but I've been too busy moaning about the weather.
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    Quote Originally Posted by kas74 View Post
    I was going to make some Bath buns today but I've been too busy moaning about the weather.
    I'd never ever bought flaxseed meal before, and for the best part of an hour, I was left wondering if that dough would even rise..
    I might now have the courage to attempt more complex creations...

    Actually, hot cross buns might be an idea.. Though it might not work..
    Last edited by -MatchaLatte-; 13-10-17 at 18:08.
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  14. #404  
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    Quote Originally Posted by -MatchaLatte- View Post
    I'd never ever bought flaxseed meal before, and for the best part of an hour, I was left wondering if that dough would even rise..
    I might now have the courage to attempt more complex creations...
    I don't have time at the moment for any baking experiments,although I did manage to throw together a batch of Jack Daniels truffles when we found ourselves with some leftover chocolate ganache.
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    Bucatini with a generous lashing of chicken and mushroom carbonara sauce, and some homemade fruity and creamy iced treats
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    I'm going to try making a gluten free (and dairy free) pizza later for the first time.
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  17. #407  
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    Quote Originally Posted by shiny65 View Post
    I'm going to try making a gluten free (and dairy free) pizza later for the first time.
    I had to make those for my neighbour's grandson once,they looked alright but not something I'd bother with unless I was cooking for someone with allergies.
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  18. #408  
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    Quote Originally Posted by shiny65 View Post
    I'm going to try making a gluten free (and dairy free) pizza later for the first time.
    Interesting.. What will you be putting in it?

    Think I'll venture into the pastry side in my next baking attempt
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    Just had my very first attempt at making mince pies today. Pretty satisfied with the mince that I'd made several weeks in advance, though my shortcrust pastry leaves much to be desired It was a bit too crumbly, and the outside browns easily while the inside isn't properly cooked. I'm convinced its not my control of the oven temperature, but rather, the butter/flour balance of the pastry..
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  20. #410  
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    I've got a batch of pear and cinnamon scones in the oven at the moment.

    Regarding the gluten free pizza, I just googled the recipe for the base.
    On top I had red onion, green pepper, mushroom and sweet corn on top of a home made pizza sauce.
    It was pretty good.
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  21. #411  
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    Quote Originally Posted by -MatchaLatte- View Post
    Just had my very first attempt at making mince pies today. Pretty satisfied with the mince that I'd made several weeks in advance, though my shortcrust pastry leaves much to be desired It was a bit too crumbly, and the outside browns easily while the inside isn't properly cooked. I'm convinced its not my control of the oven temperature, but rather, the butter/flour balance of the pastry..
    My 'newest' batch of mincemeat is three years old and smells like a distillery.
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  22. #412  
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    Quote Originally Posted by -MatchaLatte- View Post
    Just had my very first attempt at making mince pies today. Pretty satisfied with the mince that I'd made several weeks in advance, though my shortcrust pastry leaves much to be desired It was a bit too crumbly, and the outside browns easily while the inside isn't properly cooked. I'm convinced its not my control of the oven temperature, but rather, the butter/flour balance of the pastry..
    Is the pastry too thick? Pies placed too high in the oven?
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