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Old 09-09-2017, 08:08 AM   #31
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Join Date: Jun 2013
Location: North West England
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It makes a very good facepack if it's the live sort

Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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Old 09-16-2017, 07:59 AM   #32
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Marinate, marinate, marinate! Yogurt is the perfect foil for Mediterranean, Middle Eastern, and Indian flavors. Score skinless (and even boneless) chicken breasts deeply, then marinate in yogurt spiced with grated garlic and ginger, turmeric, garam masala, fenugreek, cardamom, lemon juice, and cayenne (if you like heat), a little neutral oil, like coconut, for two to eight hours then grill over hot coals to sear, then move to the cool part of the grill to finish. The yogurt marinade will keep the white meat moist and the flavor is sublime! I did this with Cornish game hens. Serve it sprinkled with cilantro and lemon wedges. Still have yogurt left over? (Of course you do! Sixteen POUNDS? Sweet Moses!) Make a raita to accompany the chicken, or tzaziki if you care to fuse Med and Indian. Damn, now I'm hungry!

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