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Old 11-19-2013, 03:06 PM   #701
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That looks delicious, Harry, but someone would have to crack those things out of the shell for me. LOL
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Old 11-19-2013, 03:15 PM   #702
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That looks delicious, Harry, but someone would have to crack those things out of the shell for me. LOL
gawd blimey carol,you and your shells!!
here's a nice 'n easy one for you:
pukka steak pie,baked beans & microwave mash.BEER!!couldn't be arsed cookin' tonight.damn tasty it was too!!
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Old 11-20-2013, 01:02 PM   #703
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not eaten since brekkie,so an early dinner for me tonight.outdoor reared poke chops on the griddle,mashed spuds,steamed curly kale with garlic butter & a huge dollop of hot hot hot colmans english mustardo...thank you!!
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Old 11-20-2013, 02:06 PM   #704
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Nice looking pot of kale, 'arry. I almost brought some today, but had my mind firmly fixed on some collard greens, which, unfortuately, weren't available, except cut up and almost $4. I passed.

What seasonings for the kale?
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Old 11-20-2013, 03:45 PM   #705
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dead simple really Z.just popped the kale in the steamer,few grinds of sea salt & pepper and a lump of lurpack garlic butter.sure you can get it over your side but,it's just a stick of danish butter with little nuggets of garlic in it.fab for making garlic bread & seasoning veg with.anyway just popped the steamer lid back on until the butter was nearly melted,then gave the kale a couple of turns,lid back on....done.simple as,but bloody delicious mate!!
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Old 11-20-2013, 03:54 PM   #706
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Originally Posted by Harry Cobean View Post
dead simple really Z.just popped the kale in the steamer,few grinds of sea salt & pepper and a lump of lurpack garlic butter.sure you can get it over your side but,it's just a stick of danish butter with little nuggets of garlic in it.fab for making garlic bread & seasoning veg with.anyway just popped the steamer lid back on until the butter was nearly melted,then gave the kale a couple of turns,lid back on....done.simple as,but bloody delicious mate!!
If we had any Lurpak butter available here I would consider buying it.

I just crush and mince some garlic, put it in a ramekin, plop some butter on top and nuke 'till the butter is melted. If I make more than I am going to use in one go, I stir it while it cools, so all the garlic doesn't stay on the bottom.
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Old 11-20-2013, 04:06 PM   #707
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If we had any Lurpak butter available here I would consider buying it.

I just crush and mince some garlic, put it in a ramekin, plop some butter on top and nuke 'till the butter is melted. If I make more than I am going to use in one go, I stir it while it cools, so all the garlic doesn't stay on the bottom.
wot?no lurpak?bloody 'ell tax..i loves me lurpak.brought up on the stuff!
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Old 11-20-2013, 04:08 PM   #708
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wot?no lurpak?bloody 'ell tax..i loves me lurpak.brought up on the stuff!
I ate it when I lived in Denmark, of course. Actually, we have pretty good butter here in Quebec.
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Old 11-20-2013, 05:44 PM   #709
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sure do chezza!!think i might have invented something there mate?thinking smoked haddock in a creamy sauce with the gnocc & brocc next time or,maybe,substitute asparagus for the brocc...hmmmmmmm
Finnan Haddie. Every time I buy it, it never makes it to mealtime. I just pick, pick, pick until it is all gone. At least now that I live alone, I don't have to worry about sharing it.
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Old 11-20-2013, 09:26 PM   #710
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Finnan Haddie. Every time I buy it, it never makes it to mealtime. I just pick, pick, pick until it is all gone. At least now that I live alone, I don't have to worry about sharing it.
Sounds good to me.
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