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I went to the dentist. I assume they just dumped a load of something funny into a vein by accident because I am shaking like I've had way too much coffee. So many typing corrections.
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Sep 28, 2015 14:47
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feedmegin posted:I'm going to make a meatloaf wellington tonight. i'll probably just make something involving loads of chicken breast and brown rice because ive been spending too much time reading YLLS lately
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Sep 28, 2015 15:15
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goatface posted:I went to the dentist. I assume they just dumped a load of something funny into a vein by accident because I am shaking like I've had way too much coffee. So many typing corrections. what did you git dun a couple of years ago i got 2 teeth extracted and the dentist had to inject so much that i could hardly walk after. i also had blood all dripping down and i scared some children who were on the bus. nobody made eye contact with me, i think people assumed i was drunk and had been fighting or something 
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Sep 28, 2015 15:39
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A big filling they put in a couple of years ago decided last month that it didn't want to be a filling any more. So now they have smashed it back to a nubbin they're going to stick a crown on in a couple of weeks. Pretty sure a private would have had this done in a few days rather than 6 weeks, but it's never hurt & it's being done for free, so w/e.
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Sep 28, 2015 15:43
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NaDy posted:i'll probably just make something involving loads of chicken breast and brown rice because ive been spending too much time reading YLLS lately Same, except i'm vegetarian and starting lifting weights so i'm eating my bodyweight in dairy every day instead of chicken The milk farts are loving terrible
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Sep 28, 2015 16:21
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i'm vegetarian too have you considered nuts
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Sep 28, 2015 16:24
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Infinite amounts of beans and dairy. The fartiest of all possible futures.
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Sep 28, 2015 16:31
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Imagine not eating meat.
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Sep 28, 2015 16:34
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I think this is the smallest hotel room I've ever stayed in e: the shower doesn't even reach up to my chin
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Sep 28, 2015 16:44
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This is some hardcore spin for "we got rid of the restaurant so we could put some more tiny rooms in"
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Sep 28, 2015 17:00
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Sausages in Stone this weekend
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Sep 28, 2015 17:10
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Party Boat posted:This is some hardcore spin for "we got rid of the restaurant so we could put some more tiny rooms in" what chain is it part of? i have a particular dislike of premier inn - they're poo poo
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Sep 28, 2015 17:20
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Travelodge (in central London) The Danubis just around the corner is very very nice and they usually bump me up to the executive suite but their rates were just outside what I could authorise this time 
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Sep 28, 2015 17:27
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Premier Inn is infinitely better than Travelodge.
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Sep 28, 2015 18:00
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sout posted:Kinda wanna see the fancy moon tonight but 1am? ehhhhhhh.
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Sep 28, 2015 18:46
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I did chili con carne with hickory smoked mince and chipotle it was good
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Sep 28, 2015 18:48
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youtube commenter posted:you missed very little imo I actually saw it cuz I'm a big dumbass. You're right. Oh well, got up for like 5 minutes and dropped right back to sleep so no harm done.
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Sep 28, 2015 18:50
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did you manage to get a picture? I couldn't get anything on my piece of poo poo camera edit: i got a couple of it mid eclipse but it was too dark at fill eclipse
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Sep 28, 2015 18:55
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Pedricko posted:Sausages in Stone this weekend I used to live in stone. It's the food festival I guess.
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Sep 28, 2015 18:56
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Fluo posted:I did chili con carne with hickory smoked mince and chipotle it was good chipotles in adobo are really good. also use pork shoulder if you want to do it properly and have it be cheap still and have the time
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Sep 28, 2015 19:28
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Dysgenesis posted:I used to live in stone. It's the food festival I guess. That's what it is. Can you tell me anything about it? Is it standard tents in a field?
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Sep 28, 2015 19:36
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feedmegin posted:I'm going to make a meatloaf wellington tonight. I made this http://www.budgetbytes.com/2011/08/chili-lime-pork-loin/ and had it with some stir fried veg and rice. It was lovely and I have some left over to eat later.
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Sep 28, 2015 19:44
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Pedricko posted:That's what it is. Can you tell me anything about it? Is it standard tents in a field? It usually is on westbrige park which is on the southern tip of the ring road. It's a bit better than a field. Usually there is one big complex of tents that join up and then a separate main tent for any demos.
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Sep 28, 2015 19:46
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DrWrestling69 posted:I made this http://www.budgetbytes.com/2011/08/chili-lime-pork-loin/ and had it with some stir fried veg and rice. It was lovely and I have some left over to eat later. a good way to do roast pork loin is use a pestle and mortar and grind chilli/fennel seed/salt/garlic and cover the pork and roast it and pork loin is cheap as gently caress
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Sep 28, 2015 19:49
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Jose posted:chipotles in adobo are really good. also use pork shoulder if you want to do it properly and have it be cheap still and have the time I'll try this sometime! 
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Sep 28, 2015 19:55
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Jose posted:a good way to do roast pork loin is use a pestle and mortar and grind chilli/fennel seed/salt/garlic and cover the pork and roast it and pork loin is cheap as gently caress Usually I just slice it up thin and marinade it then stir fry it. This was insanely good though. I poured what was left of the juice out of the roasting tin onto it too.
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Sep 28, 2015 20:01
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fat means flavour, wheres the fat on that
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Sep 28, 2015 20:19
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The Big Taff Man posted:fat means flavour, wheres the fat on that on the goon
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Sep 28, 2015 20:29
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DrWrestling69 posted:Usually I just slice it up thin and marinade it then stir fry it. This was insanely good though. I poured what was left of the juice out of the roasting tin onto it too. that looks really good, what i was suggesting is more of a traditional roast. makes some really good gravy using the spices etc off the pork + stock and lemon juice. as spicy as you want to make it
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Sep 28, 2015 20:32
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Jose posted:that looks really good, what i was suggesting is more of a traditional roast. makes some really good gravy using the spices etc off the pork + stock and lemon juice. as spicy as you want to make it I will for sure try that. I buy pork loin a lot because of how cheap and tasy it is.
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Sep 28, 2015 21:31
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I also ate some eric the elephants earlier. They are sainsos knock off percy pigs.
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Sep 28, 2015 21:31
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Dysgenesis posted:It usually is on westbrige park which is on the southern tip of the ring road. It's a bit better than a field. Usually there is one big complex of tents that join up and then a separate main tent for any demos. That sounds good to me, about standard for a festival. I've got this huge new van that I'm not at all comfortable bay parking in, which isn't a problem on a field
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Sep 28, 2015 21:35
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continuing my efforts to befriend a cat that sometimes appears on my balcony
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Sep 28, 2015 21:48
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DrWrestling69 posted:I will for sure try that. I buy pork loin a lot because of how cheap and tasy it is. use loads of garlic + fennel btw. chilli as much as you think you can get away with
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Sep 28, 2015 21:59
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im in an Oxford hotel; an hour ago I was in an Oxford club, on a Monday kill meeee
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Sep 29, 2015 02:04
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Sep 29, 2015 04:51
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DrWrestling69 posted:I will for sure try that. I buy pork loin a lot because of how cheap and tasy it is. pork loin is great to make shoga yaki ginger pork, I make it a lot I recommend trying it sometime. If you're not a fan of onions you can use peppers, carrots and such and add it after adding the pork heres the recipe I use: Ingredients fresh ginger root thinly sliced pork onion soy sauce cooking sake mirin rice How To Prepare 1: Begin by slicing your pork into very thin slices approximately 3-5mm in thickness. The thinner you can get the pork, the better the results for this dish. 2: Peel the ginger like you would a potato or carrot and either grate the ginger or slice/chop it up into small pieces. 3: In a large bowl, mix up a few tablespoons each of soy sauce, cooking sake and mirin. 4: Add the sliced pork and grated ginger to the bowl, mix the ingredients together well and let the them marinade for about 10 minutes to bring out the flavours. 5: While the pork is marinading, slice up a whole onion and start heating up some oil in a frying pan. 6: Add the pork, ginger and marinade to the pan and cook until the meat has cooked through. Then add the sliced onions and continue cooking on a medium heat until all the ingredients are cooked. 7: Take off the heat and serve with freshly boiled white rice to enjoy this delicious dish. Tips and Information - Freezing the pork a little before slicing can help with getting very thin slices which are perfect for this recipe. - You can even eat this dish cold which means that it will taste great in a bento box for lunch tomorrow. - Like many Japanese dishes, this can be accompanied with thinly sliced cabbage to be served on the side. Photo last time I made it: 
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Sep 29, 2015 04:56
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i love soup dumplings
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Sep 29, 2015 07:31
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better be adding some sausage to that shoga yaki
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Sep 29, 2015 07:41
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im going to dublin this weekend. what is there to do in dublin?
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Sep 29, 2015 09:42
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