Yes-I did notice the two on the right are overhanging acceptable plate boundaries, and require dressing to the left. I did not raise it at the time as there was a more pressing issue to deal with.
The mixing of mayo / coleslaw with gravy by others on here.
You will be fully dealt with in due course.
You ought to hang for this you know.
Nowt wrong wi that, when I were a lad we ad chopped up hay(cos it luked same as weetabix)wi water teemed on it, appen warm water if'n we were lucky.Up at sparrows fart today and managed to poor water on my wheatabix instead of milk. The water does not add anything to the recipe. What an absolute mong!!
Ive mentioned several times before- 'The curry secret' is an excellent book, also available on Kindle, on how to recreate various "Indian" reataurant dishes. There is a section on breads also.
RAOC were in charge of the whole carcasses of Beef, Lamb and Pork, we, ACC, got the chopped up bits which we chopped up some more, unless it was Chuck'n'fuck (Chuck and Blade to most people) which came in huge great frozen squarish blocks which got band sawed into 1" cubes for stews, curries, whatever else we decided to concoct.IIRC, they had master butchers and master bakers, as well as stuff like mobile showers,
blacksmiths and all sorts of good gubbins, I know there was a bakery in BAOR, one in Cyprus.
Not sure if they still have the capability nowadays, I certainly remember someone bemoaning the fact that we couldn't butcher stock in the field, RAOC used to supply ACC with stuff to burn/spoil before the dished it out to the troops...
Apologies to @Joker62 he may know more...
Or deconstructed all in stew as I'd call it.I post this scoff with a certain degree of embarrassment.
I didn't fancy a roast last evening and decided on a cottage pie. So I cooked the meat, onions etc for the filling.
Then I got a hankering for dumpflings and decided to put it in the oven mit der knodel. To be served with parrots and keys plus roast spudtaters.
Then I got stuck into the Pinot Noir and John Cooper Clarke's autobiography. After ten chapters and one bottle I couldn't be arrsed peeling spuds or making dumplings.
So I just had the mince with boiled spuds and veg.
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I got 9 Kg and I've given a couple of Kg to friends/neighbours.except for viewers in Scotland
just how much cheese do you have left ?