What's for Dinner Tonight?

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Chicken schnitzel with a pepper sauce, leafy salad with French dressing and spuds in their jackets with a a dollop of butter garnished with finely chopped parsley. A glass of Rosé.
 

Cookie Monster

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Chicken schnitzel with a pepper sauce, leafy salad with French dressing and spuds in their jackets with a a dollop of butter garnished with finely chopped parsley. A glass of Rosé.

Have you seen how Caskur puts butter on jackets? Fucking drowns them. For me less is more I like the taste of jacket spud.


spag Bol tonight.
 

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Have you seen how Caskur puts butter on jackets? Fucking drowns them. For me less is more I like the taste of jacket spud.


spag Bol tonight.
No I haven’t…but I tend to do the same, especially with corn on the cob. There’s this salt seasoning that I also love from South Africa called Aromat. You should be able to get it in the International section of most supermarkets.
It’s the bomb…keep a look out for it!

images
 

Cookie Monster

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No I haven’t…but I tend to do the same, especially with corn on the cob. There’s this salt seasoning that I also love from South Africa called Aromat. You should be able to get it in the International section of most supermarkets.
It’s the bomb…keep a look out for it!

images
will look out for it, think its called chicken salt.
 

Posely

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Homemade shepherd's pie of sorts. Hopefully I don't kill myself with my own concoction
 

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I just tossed a boneless pork shoulder roast in the oven at 450 for 20 minutes, then down to 275 for several hours. I glazed it in evoo and my secret blend of eleven herbs and spices....it is going to be a tremendous roast, the best.
 

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I just tossed a boneless pork shoulder roast in the oven at 450 for 20 minutes, then down to 275 for several hours. I glazed it in evoo and my secret blend of eleven herbs and spices....it is going to be a tremendous roast, the best.
Holy shit that sounds good.
 

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I just tossed a boneless pork shoulder roast in the oven at 450 for 20 minutes, then down to 275 for several hours. I glazed it in evoo and my secret blend of eleven herbs and spices....it is going to be a tremendous roast, the best.

Will you be eating alone?
 

Oliver Shagnasty

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I just tossed a boneless pork shoulder roast in the oven at 450 for 20 minutes, then down to 275 for several hours. I glazed it in evoo and my secret blend of eleven herbs and spices....it is going to be a tremendous roast, the best.
I'm on my way old buddy I'll bring beverages :Happy5:
 

Joe

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I just tossed a boneless pork shoulder roast in the oven at 450 for 20 minutes, then down to 275 for several hours. I glazed it in evoo and my secret blend of eleven herbs and spices....it is going to be a tremendous roast, the best.
Sounds good...but can just 1 person finish off a pork roast?
 

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I just tossed a boneless pork shoulder roast in the oven at 450 for 20 minutes, then down to 275 for several hours. I glazed it in evoo and my secret blend of eleven herbs and spices....it is going to be a tremendous roast, the best.
People are saying this is the best smelling roast they have ever smelled.
 

The Prowler

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Going to a restaurant for dinner.

Probably going to get a Pesto Chicken Sandwich or a Pulled Pork Sandwich.

Probably going to have a bowl of soup with the sandwich. If I end up getting a sandwich. There is a possibility that I get something else.

When I say "sandwich" I am not talking about a regular sandwich on sliced bread.

The Pesto Chicken Sandwich comes on a ciabatta bun and the Pulled Pork Sandwich comes on a potato scallion bun. And there is all kinds of good stuff on the sandwiches like bacon, goat cheese, arugula, tomato, and fresh crispy coleslaw. You would have to taste it to believe how good it is.

Of course, I might get something else....