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Your happiest state

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Very nice, you know you're a pro when you have sesame seeds to finish ribs/wings. mash looks good but lets drill down into the specifics of southern style gravy, and please, take your time...

Next time I do ribs/wings I'll swap you a pic.
All plates will be from my ladies fair hands by the way...I can't just about fry egg.

Gravy she uses both chicken and beef stock,corn flour,and lot of ground pepper and knob of salted butter apparently...knowing her,loads of butter.
 
All plates will be from my ladies fair hands by the way...I can't just about fry egg.

Gravy she uses both chicken and beef stock,corn flour,and lot of ground pepper and knob of salted butter apparently...knowing her,loads of butter.
Thought we might've been deglazing the slow cook pan/dish and maybe adding a touch of something smokey for some background flavour, maybe even smoked bacon grease and making a roux from there, then the stock, then a splash of worcester, bring to the boil and then simmer till its nice n thick.
 
Thought we might've been deglazing the slow cook pan/dish and maybe adding a touch of something smokey for some background flavour, maybe even smoked bacon grease and making a roux from there, then the stock, then a splash of worcester, bring to the boil and then simmer till its nice n thick.
Hahahhaha Jesus wept....no mate but I'll pass this on to her.


She's obviously slacking on the gravy,Lazy cow.
 

Escaping from the heat, I love when you spend an hour or so indoors in the late afternoon at a pub/brewery that has AC, and you emerge from it feeling well-good, and it is sunny out still, and the warmth hits you like a welcoming friend whom you feel completely comfortable with.

(several straight days of 93F here)
 

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