Are we allowed to make suggestions as to what we wanna see in the cookbook? If we are, can there be something on a sunday dinner (not bothered about the meat, just the basics) and how to make gravy, is bisto the best way?
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Are we allowed to make suggestions as to what we wanna see in the cookbook? If we are, can there be something on a sunday dinner (not bothered about the meat, just the basics) and how to make gravy, is bisto the best way?
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Last edited by lynni; 28-01-2004 at 11:10 PM.
South Barrule from Cringle Plantation (with a Landy)
lol, ok then.... what ya cooking for us next week then?
South Barrule from Cringle Plantation (with a Landy)
erm... lemme see...
To start, we have a rapidly cooked No14, served fresh from the greaseproof paper bag, followed by No. 23 settled into a styrofoam tub with a plastic lid garni. For main course we will be having Nos. 45, 63, 34 with a side order of No. 71 and two No. 56... all served steaming hot from the foil tub, presented in a really thin white carrier bag.
For dessert, creme de vanille glace avec jus de choclat et confetti de chocolat.
sounds okcant wait..... Indian or Chinese? we dont mind either
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Last edited by lynni; 29-01-2004 at 11:47 AM.
South Barrule from Cringle Plantation (with a Landy)
Originally Posted by Deckard
ROFL.... that's funny... sounds tasty![]()
Originally Posted by The Quentos
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