The 'IT ARE TIME' thread - Page 428





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  1. #8541
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    Default Re: The 'IT ARE TIME' thread

    A couply corns on the cobs


    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range

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  2. #8542
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    Seared and flipped


    So nice that looks..
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

  3. #8543
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    Default Re: The 'IT ARE TIME' thread

    Decided to make some jaffles. And copying Estee's squashed tater tings.
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    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  4. #8544
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    Default Re: The 'IT ARE TIME' thread

    Mince turned: flied with onions till sort of done, balsamic vinegar added, roer properly, then molasses and goqoza again, then tin of veg. Stir lightly and remove to cool.
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    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

  5. #8545
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    Default Re: The 'IT ARE TIME' thread

    The curry simmering nicely with baby gems.
    Spring onions added a few mins before serving and green bits as garnish. The Captain tuning howzit.
    The missus will hopefully make some basmati rice soon.
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  6. #8546
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    Default Re: The 'IT ARE TIME' thread

    Jaffle dis ting waaing on the dat ting.
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    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

  7. #8547
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    Default Re: The 'IT ARE TIME' thread

    It's an food effort, it's all worth a pic, after all please no Pic after the fact in the morning
    Quote Originally Posted by jelo View Post
    Doing a standard spice rub roast Chook tonight, sides are roasted veg with herbs, spices and balsamic.

    Not worth photographing, it's just roast chicken.

  8. #8548
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    Default Re: The 'IT ARE TIME' thread

    Pork is an amazing flesh, very forgiving, remember it is always gives a better yield if a roast is carved cold and reheated in a gravy, or slowly cook and just Pull it
    Quote Originally Posted by Estee View Post
    Seared and flipped



  9. #8549
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    Default Re: The 'IT ARE TIME' thread

    Pork fillet slider with rouille and cheese and a side of corn and guacamole salsa.

    The small round dingus is the First Wife's take on a slider.


    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range

    Discovery and Range Rovers: SOLD: enough is enough

  10. #8550
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    Default Re: The 'IT ARE TIME' thread

    You brave man how many wives at one time? or just the way it is!!
    Quote Originally Posted by Estee View Post
    Pork fillet slider with rouille and cheese and a side of corn and guacamole salsa.

    The small round dingus is the First Wife's take on a slider.



  11. #8551
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    Default Re: The 'IT ARE TIME' thread

    Curry and Baby gems I'm impressed.... Tooo much of nice

  12. #8552
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    Default Re: The 'IT ARE TIME' thread

    Well Estee your invoutini got a few of us going really a enticing recipe
    Did my own version and it got properly Klapped
    Chicken Fillets flattened, with a food mallet I made in Std 6, smoked mozzarella cheese, spring onion, Italian herbs, Asparagus and a touch of chicken spice, rolled and double skewered, cooked on a bed of onion and tomato, served with left over sweet-potato, corn and broccoli, too much of nice in fact orgasmic(FU Fluffy yes food can be that Good) Click image for larger version. 

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  13. #8553
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    Default Re: The 'IT ARE TIME' thread

    That looks blerry lekker and awesome Dudley. The asparagus I will use in my next iteration.
    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range

    Discovery and Range Rovers: SOLD: enough is enough

  14. #8554
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    Default Re: The 'IT ARE TIME' thread

    That looks most excellent Dudley. I will be doing one of those soon soon i.e tomorrow if I can find smoked mozzarella ala Estees recommendation.

  15. #8555
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    Default Re: The 'IT ARE TIME' thread

    As I had decided earlier to make jaffles, I asked The Blonde to prepare the saamies for the dis ting. So she brings a hoard of saamies, enough for a Grade two hostel in Vryheid boys class, which I had to prepare. I had envisioned four or maybe five if I was going to join in supper jaffles which in the greater scheme of things ain't much to worry about with cooking time. Maar nee, my life was planned otherwise

    I was so taken aback that I had to pour some Zulu Impi rum once I was done with the dis tings. For moral, or perhaps ethical support. One never knows but anyway, quick fly of the flat taters ( Estee's idea) in oil with rosemary and coriander then Sarah is your aunt.
    Attached Images Attached Images  
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

  16. #8556
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Dudleytheplumber View Post
    Well Estee your invoutini got a few of us going really a enticing recipe
    Did my own version and it got properly Klapped
    Chicken Fillets flattened, with a food mallet I made in Std 6, smoked mozzarella cheese, spring onion, Italian herbs, Asparagus and a touch of chicken spice, rolled and double skewered, cooked on a bed of onion and tomato, served with left over sweet-potato, corn and broccoli, too much of nice in fact orgasmic(FU Fluffy yes food can be that Good) Click image for larger version. 

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    Dudley, you are a Ninja.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

  17. #8557
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    Default Re: The 'IT ARE TIME' thread

    Looks lekker Riaan. I havent had one of those things in many a year.

  18. #8558
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by jelo View Post
    Doing a standard spice rub roast Chook tonight, sides are roasted veg with herbs, spices and balsamic.

    Not worth photographing, it's just roast chicken.
    Stop being coy and shy and wys die vleis
    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range

    Discovery and Range Rovers: SOLD: enough is enough

  19. #8559
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Dudleytheplumber View Post
    Well Estee your invoutini got a few of us going really a enticing recipe
    Did my own version and it got properly Klapped
    Chicken Fillets flattened, with a food mallet I made in Std 6, smoked mozzarella cheese, spring onion, Italian herbs, Asparagus and a touch of chicken spice, rolled and double skewered, cooked on a bed of onion and tomato, served with left over sweet-potato, corn and broccoli, too much of nice in fact orgasmic(FU Fluffy yes food can be that Good) Click image for larger version. 

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    Ummm, you do know that I am a food nutter and I studied Cordon Bleu with Muriel Downes and Rosemary Humes. Also won more cooking comps than I can remember.

    Also previously owned two eateries and presently cook daily. Cooking is the love of my life.

    I will add pictures to this post in the morning.
    Last edited by Fluffy; 2019/10/21 at 08:59 PM.
    Cheers

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    The frogs are starting to notice that the water is getting warm but it is already too hot to do anything about it.....

  20. #8560
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    Default Re: The 'IT ARE TIME' thread

    Sekunjalo.
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    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

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