What Are You Eating & Drinking?

GNC

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Massive open sandwich, piled high with toppings.
 

Swifty

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Three mini scotch eggs and a packet of Space Raiders, pickled onion flavoured.
 

Tempest63

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Goslings Black seal Rum as a nightcap followed by classic Bournville for sweet dreams.
 

Tempest63

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Thank you for the recommendation! A bottle arrived for Techy today. He is HIGHLY impressed.
Glad he is enjoying it.
Must admit the kids spoiled me on fathers day with a good selection of Irish grog!
 

Lord Lucan

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Antipasto with some fennel and chilli salami, prosciutto and a couple of Italian cheeses.
Next up was lobster and cherry tomato spaghetti.
Finished with some ricotta and pistachio filled cannoli.
 

escargot

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Made Techy a liver and bacon casserole for lunch, in my immense new stainless steel roasting pan. He is impressed.

There was also home made banana bread. Used to make that a lot when my kids were little, thought I'd give it a go again now it's the big thing, not disappointed.
 

feinman

Only human skeptics will be probed..
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I just ate a year's worth of sugar in a "King Size" Reese's "Outrageous" bar :pop:
...So, I'm a freaking KING! And not a fat moribund pig. And I'm being an Outrageous Rebel Bad Boy for sticking it into my thin face :sneaky2:
--it's got nothing to do with the outrageous size of my ass! Mental Alchemy!! How well Reese's knows me! :hapdan:
I better eat another one! I'll be in heaven! And not a diabetic coma :gobs: It was good though!
1594749831175.jpeg
 

Yithian

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Eggs royale, I believe it's called.

We have eggs Benedict once a month or so, though I substitute crispy bacon for ham. Lovely.
Didn't know that--thanks.

Mine came with sauteed potatoes, a black coffee and a side-salad.

A last minute timetable change meant that I actually got to have a leisurely lunch with my wife, which is rare yet pleasant.
 

Kondoru

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Like many good dishes, has no name

Baked beans and sausages, in an oven dish, topped with home made sage and onion stuffing in the oven 40 mins.

(Home made stuffing is so much nicer than the shop bought, and is ridiculously easy too, Im suprised more dont make it)
 

JamesWhitehead

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it needs lots of soy sauce.
The Miso I have had is plenty salty - I love salty, savoury tastes. I suppose it depends on the brand and the concentration.

A lot of the Miso available in the UK is in small sachets, which might not pack much of a punch in a big cup or mug - I tend to think
of Japanese cups as dainty things. So use two sachets!

Soy sauce adds seasoning but will dilute the fermented joy of the bean paste in the Miso. Pastes in jars may be the answer, though I find the sweet ones rather cloying. :)
 
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Lord Lucan

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The Miso I have had is plenty salty - I love salty, savoury tastes. I suppose it depends on the brand and the concentration.

A lot of the Miso available in the UK is in small sachets, which might not pack much of a punch in a big cup or mug - I tend to think
of Japanese cups as dainty things. So use two sachets!

Soy sauce adds seasoning but will dilute the fermented joy of the bean paste in the Miso. Pastes in jars may be the answer, though I find the sweet ones rather cloying. :)
Miso glazed eggplant/aubergine baked till tender is a thing of beauty.
 
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