Lasagne - my favourite food
*Drools*
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| What are you having for dinner? https://forums.clankiller.com/viewtopic.php?f=1&t=331 |
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| Author: | Satis [ Thu Jul 24, 2003 4:47 pm ] |
| Post subject: | What are you having for dinner? |
| Author: | Franny [ Thu Jul 24, 2003 5:19 pm ] |
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| Author: | Inquisitor [ Thu Jul 24, 2003 11:05 pm ] |
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Lasagne - my favourite food
*Drools* |
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| Author: | tyranus [ Fri Jul 25, 2003 1:42 am ] |
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satis, that has to be half a cow!  don't tell me you just ate that, wheres the potatoes, etc? 
asda's low fat battered cod with oven chips and mushy peas. 
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| Author: | J [ Fri Jul 25, 2003 3:14 am ] |
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mmm i would have expected the blood driping out of it. but it has even been in a pan (or grill i dunno how YOU prepare it it could be a open fire in your case if you ask me) i`ve eaten mussels yesterday (thinking .. mussels = mosselen .. i hope)   for me this is the `mmm yummie emoticon for me`
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| Author: | Myrddin L'argenton [ Fri Jul 25, 2003 3:30 am ] |
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| Author: | Satis [ Fri Jul 25, 2003 3:04 pm ] |
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heh...that was my dinner. No limey potatoes or gay-ass belgian vegetables, just MEAT. A very large piece of meat. Actually, a very rare piece of meat as well. (Satis' secret London Broil recipe) 1 large hunk of meat (London Broil, circa 5 pounds) Salt Garlic salt 1. Wash meat. 2. Thoroughly and completely dry the meat. Completely. No water, at all, period. Very important. 3. Salt and garlic salt the meat to taste. 4. Heat a skillet up on high with no oil. Wait until it starts smoking, then drop the hunk of meat on it. 5. Wait about 3 minutes, then flip it over. Use tongs and/or a spatula to flip it. Don't stab it. Don't slide it. 6. Heat oven to broil. Hot hot hot. 7. Transfer meat to a pan of some sort that won't be destroyed at those temperatures. 8. Cook in oven for 5 minutes per side. 9. Cut into thin slices. If it's not a real high-quality London Broil, cut it at a 65 degree angle in thin slices. 10. Watch your woman freak out as you eat the meat with blood dripping down your face. oh, I almost forgot. If you have a fire detector, turn it off. This'll produce alot of smoke. Don't freak out though, trust me...if you flip it too soon, or scoot it around, or use oil, or don't try it enough, the piece of meat will suck. You have to trust the recipe.
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| Author: | Myrddin L'argenton [ Wed Jul 30, 2003 7:23 am ] |
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| Author: | Pig [ Wed Jul 30, 2003 10:01 am ] |
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| Author: | Mole [ Wed Jul 30, 2003 2:57 pm ] |
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| Author: | Rinox [ Wed Jul 30, 2003 6:02 pm ] |
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| Author: | Satis [ Wed Jul 30, 2003 7:27 pm ] |
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| Author: | tyranus [ Thu Jul 31, 2003 1:40 am ] |
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| Author: | Rinox [ Thu Jul 31, 2003 2:14 am ] |
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| Author: | Satis [ Thu Jul 31, 2003 2:32 pm ] |
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lol, austrich. It's Ostrich you Belgian waffle. What I meant to say was hold the ketchup and mayonnaise. Still looks good. And no, I've never had ostrich. |
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