Looks great. Did you make those yourself?
Hi Foxbat i was a baker for neigh on 30 years, if they were made at home they need to open a bakery they are qualityLooks great. Did you make those yourself?
Yes bud, I am a chef by trade and have been shown some great skills over the yearsLooks great. Did you make those yourself?
The wife and I are very jealous. That's a lovely sour dough loaf.Yes bud, I am a chef by trade and have been shown some great skills over the years![]()
Do we address you as Mr Erdogan from now on, or is Recep OK among friends?I just ate the heart of the turkey and now I have gained the strength, courage and wisdom of a turkey!
I am so going to resit my maths and P.E. gcse's.
Exactly. I've said it before but if my dinner doesn't look like it's been hit by a brown tsunami and you have to go looking for the sprouts with sonar in a rescue boat then sod that - that's not a sunday or christmas dinner.Gravy..??
Yep make a killing, sour dough bread, and get some Remain Humble Pie on your repertoire, that's going to be in great demand in 2021.Hi Foxbat i was a baker for neigh on 30 years, if they were made at home they need to open a bakery they are quality
Never had roast sirloin before but got one for new year's day. Are they much tastier than the usual topside/silverside joints?View attachment 38308
Roast sirloin for me.
Night and day tastier and more tender, topside/silverside I don't class as roasting joints, I only roast sirloin or rib of beef, don't over cook it use a themometer to get how you like mine came out of the oven at 60c and rested for 30 min.Never had roast sirloin before but got one for new year's day. Are they much tastier than the usual topside/silverside joints?
Cheers. Tom