Quote from: Phil [Chaa006] on April 30, 2013, 08:57 AM

Quote from: Axe on April 30, 2013, 12:07 AM
Got a spare spoon for me to dig in with? All looks good.

Yes. it was all laid up for you :  where did you get to ?!
** Phil.

I was at home dying after trying proper made at home mustard!

Got a spare spoon for me to dig in with? All looks good.

Quote from: spiceyokooko on April 29, 2013, 06:21 PM
Just wait till you get that sinus blast from freshly made up English Mustard! I'm almost prepared to guarantee you'll find it much hotter.

Well what do you know, that made for a much hotter mix! I can't believe I hadn't noticed the instructions on the side and i'm the one that ridicules the wife for such errors!

It's a much paler mixture but the heat and pungency is definitely there. I'm leaving it in the fridge overnight to see if that slightly granular texture disappears.

Quote from: spiceyokooko on April 29, 2013, 04:47 PM
It's important to let the freshly made stand for 10-15 minutes before eating by the way.

Could this be the reason I wonder, I tasted immediately upon making. I have to admit that I have only ever made it up once as a mustard and that was for use as an ingredient. I am puzzled as to why my experience was so different.

I shall make some up tonight when I get home and let it sit before trying it. I will report back.

Quote from: DalPuri on April 29, 2013, 01:15 AM
I'm glad you said apples.
I couldn't tell for sure and hoped they weren't roasted onions. Cant stand the taste of a roasted onion. :-X
All looks delicious by the way.  ;D

We often roast pears instead but had quite a few Cox apples left over and wanted to use them up. Tried Granny Smith once, never again, they don't roast well at all, trust me.

I know what you mean about roasted onions, I have rarely had good results. Stuffed or otherwise, I can't seem to get rid of that boiled/steamed taste. Onions are best cooked in oil, or left raw.

Quote from: michael.t on April 28, 2013, 08:10 PM
Thanks for the recipe Axe  ;D ;D ;D
Its defiantly a must try
Just to clarify for the peas was they heaped or level tablespoons

Oh sorry Michael it was a heaped chef spoon

Quote from: Secret Santa on April 28, 2013, 02:24 PM
Perhaps he's been given the chop!  ;D

I looked at that photo and thought "sod the mushroom pasta" I'm having that. So I defrosted a lamb chop and had it with peas, potatoes and onion gravy. I was disappointed; as ever I think the act of cooking killed my appetite. 

Given the chop. ;D

Sometimes you just can't beat simple dinners but your right, there is something extra special about it being cooked for you. I wonder when that penny will drop for those still seeking the missing piece to the jigsaw.

Quote from: Phil [Chaa006] on April 28, 2013, 09:03 AM
All looks very edible indeed, but sorry to see that you use pre-made English mustard...

Funny you mention that as I have both in the cupboard. I mostly use the powdered version as an ingredient in cooking. When i've made it up as mustard, i've thought it quite lacking and certainly not as hot.

Quote from: michael.t on April 28, 2013, 09:22 AM
Looks lovely, Have you got the recipe Axe  ;D I especially like the way you place the pea on the middle of the chop it really sets it off

I hadn't noticed the poor fella sitting by himself on the chop, he must have been pee'd off with the others!  ;D

For the recipe Micheal and to achieve that missing 5% you need a wife, a swimming pool with sauna and 2 hours spare time. This is the important part, instruct the wife that your going for a swim and a sauna. When she asks "what time will you be back?", reply "about 6". Then explain that all she need do is add the chops, mushrooms each with a knob of butter and apples, into a roasting tin and cook on 170c Fan for about 45mins. Mention also that if your not back in time just pop it in the top oven with a plate over it to keep warm.

Now this is where the magic happens: pop out ot the leisure centre and relax in the pool and sauna for several hours, stopping at the local brewery shop to pick a few pints of real ale and arrive home 15mins late. Take plate out of oven to find dinner lovingly cooked and swimming in gravy. Transfer to table, take picccy, then devour.

All quite simple really, but it does take some practice.  ;D

Quote from: Naga on April 28, 2013, 10:30 AM
You're making me hungry - and it's not even lunch-time!

Thanks Naga, it was lovely.

Well i'm not ashamed but this went down a treat!

Quote from: DalPuri on April 27, 2013, 02:16 PM

Quote from: Axe on April 27, 2013, 01:29 PM
I have become bored with curry.

BLASPHEMER!!  Erect the stake and prepare the faggots!  ;D

It's shameful I know, but that won't stop me enjoying pork chops, mash, peas and gravy tonight.  ;D

I'm with you on the American pronunciation too, really bugs me. Lever sounds like a cockney saying leather. lol