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I know what you mean. I never liked bananas as a kid for the same reason, love them now, and mushrooms still freak me out at times.I feel kinda embarrassed but I’m not really good with food texture and I’m very hesitant trying new foods.
But recently I have been trying strawberries which I hated the texture of the seeds but I’m now slowly liking them.
when i first had deep dried chicken feet i was a bit this way, wasn't really sure how the claws texture against the crispy skin would go. prawn heads at the teppenyaki were similar.I know what you mean. I never liked bananas as a kid for the same reason, love them now, and mushrooms still freak me out at times.
Yeah I went to a beer garden in Bangkok and they had deep fried chicken knuckles, it was just gristle I think the bits from the various joints. They were really chewy but quite tasty. Not something I particularly want to eat.when i first had deep dried chicken feet i was a bit this way, wasn't really sure how the claws texture against the crispy skin would go. prawn heads at the teppenyaki were similar.
Avo bloody cados - should all be ploughed into the ground. Horrid things.what I had a few nights ago
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Avo bloody cados - should all be ploughed into the ground. Horrid things.
Smashed with cottage cheese. Only way to eat em.Avo's are the best.
So creamy and delicious, versatile too.
I’ve made Beef Giouvetsi a couple of times recently. Followed this recipe but added some extra veggies and a little bit more wine, tomato and cinnamon. Pretty damn tasty.
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No gluten? When you eat things gluten free you realise just how important gluten is.I liked the look of this, so I bought all the ingredients to cook tomorrow. Only substitute is Arborio rice instead of orzo, as the missus doesn’t eat gluten. Looking forward to it!
Feta is betterSmashed with cottage cheese. Only way to eat em.
I have the smashed avo on a nice seeded bread with a good quality feta (Dodoni, Rousis) quite a lot for breakfast. Usualy sprinkle a bit of dried oregano grown in yiayia’s garden for extra flavour. Great combo. People pay $15+ for 2 slices at cafe’s….crazy.Smashed with cottage cheese. Only way to eat em.
Chillie/Szechuan oil, and I mean include the solids, salt and pepper on good toast. Feta, got cheese optional.Smashed with cottage cheese. Only way to eat em.
I’ve made Beef Giouvetsi a couple of times recently. Followed this recipe but added some extra veggies and a little bit more wine, tomato and cinnamon. Pretty damn tasty.
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Yep, I did much the same the 2nd time. The extra veggies, cinnamon and a dash more red wine went down a treat.Thanks for the recommendation boss. Cooked this up tonight with Arborio rice instead of pasta. The Missus told me it was a keeper. I doubled the carrot and celery, added onion. Reckon I’ll up the cinnamon to 2 tsp next time (its possible this is due to my supply having lived in the back of my pantry for a couple years), and lessen the oil by a smidge just to accomodate for my personal taste. Otherwise, a solid staple that will fit into my meat-cooked-in-rice rotation alongside paella and jambalaya on a regular basis.
I’d definitely get sucked into that.
No inviteCreamy garlic mushies with paprika and chilli, bacon and a pork pie. A good hearty breakfast before getting on the beers with the boys, watching the races.
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