Oh my! It’s vodka I’m drinking just now. Vodka and rhubarb juice with lemonade.
I have one of the love gin berry bramble cocktail for later, bliddy hell - they are something else. A kinky drink I’d say.
Dimples wrote:Popcorn, by the looks of it.
Stooo wrote:Flat blade steak, another overlooked cut that gets little exposure and is usually minced along with the Denver cut. A piece of muscle that is rarely used, well aerated and riddled with marbled fat. Season, grease it up with some olive oil and bung it on a hot skillet flipping it every minute or so for around four minutes and return it to a warm oven while you sort out the spuds and salad
Dimples wrote:Stooo wrote:Flat blade steak, another overlooked cut that gets little exposure and is usually minced along with the Denver cut. A piece of muscle that is rarely used, well aerated and riddled with marbled fat. Season, grease it up with some olive oil and bung it on a hot skillet flipping it every minute or so for around four minutes and return it to a warm oven while you sort out the spuds and salad
Nope.
Don't fancy that one bit.
It would make me want to cry, if someone served that up to me.
Stooo wrote:Dimples wrote:Stooo wrote:Flat blade steak, another overlooked cut that gets little exposure and is usually minced along with the Denver cut. A piece of muscle that is rarely used, well aerated and riddled with marbled fat. Season, grease it up with some olive oil and bung it on a hot skillet flipping it every minute or so for around four minutes and return it to a warm oven while you sort out the spuds and salad
Nope.
Don't fancy that one bit.
It would make me want to cry, if someone served that up to me.
Compared to which cut of meat?
Dimples wrote:Stooo wrote:Dimples wrote:Stooo wrote:Flat blade steak, another overlooked cut that gets little exposure and is usually minced along with the Denver cut. A piece of muscle that is rarely used, well aerated and riddled with marbled fat. Season, grease it up with some olive oil and bung it on a hot skillet flipping it every minute or so for around four minutes and return it to a warm oven while you sort out the spuds and salad
Nope.
Don't fancy that one bit.
It would make me want to cry, if someone served that up to me.
Compared to which cut of meat?
It's just the fact that it's a steak.... served with potatoes.
Please tell me it wasn't a baked potato... otherwise that would tip me over the edge completely.
dis wrote:Special K honey and nuts.
No feeling like much today.
Guest wrote:dis wrote:Special K honey and nuts.
No feeling like much today.
That's quite fattening Special K
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