Cooking and culinary tips/recipes

[forkie]

Thing is, despite your great intentions, by trying to put your own dessert in there, its almost like "competing"

 

Perhaps, forego the dessert idea and rather do some sort of thank you gift.

 

It will show you care and appreciate, without stepping into her "territory"

 

Even if its a reservation for a restaurant , but you make a joke of it and say something like "i wanted to return this with a dessert, but there is nothing i can make that will match anything you can, so instead, how about a night off" or something cheesy like that.

or underwear

[Cellar]

or underwear

 

Edible? In the cup?

[forkie]

Edible? In the cup?

nice

[Weight Weenie]

Edible? In the cup?

 

I just walked right into this didn't I? Gotta love the hub.

 

Wayne Sir - solid advice there thank you.

[Joeboy69]

Avoid the risk of presenting a cup that is better than her dish .... Also don't let on you can cool well, of things work out well you want your chef GF to be on charge of the kitchen :-)

[feetup]

Firstly cut a hole in the bottom of the cup.

 

Secondly put your........ through the hole from the bottom up.

 

Thirdly top with whipped cream in a can.

 

Finish off with a glazed cherry and a dessert fork.

 

Wait for the response

Edited January 13, 2014 by feetup

[Captain Fastbastard Mayhem]

Dude. Whipped cream in a can! ? Wtf is this, American Pie!?

[Captain Fastbastard Mayhem]

Btw... This is what was on the braai this weekend. 1.7kg prime rib. Done all the way between medium and bleu. Yes, you can do it like that with proper care. Interior = bleu fading to medium on the outer edges

[Brian Fantana]

Had a Kudu Fillet on the braai last night. Stuffed with blue cheese and smoked mussels. About 8 minutes on super hot coals. It was delicious.

 

A key step is to leave the kudu fillet in Inkomazi (full cream maas) for 48-72 hours. Then rinse maas off and marinade according to your taste/choice.

 

 

[Captain Fastbastard Mayhem]

Btw... This is what was on the braai this weekend. 1.7kg prime rib. Done all the way between medium and bleu. Yes, you can do it like that with proper care. Interior = bleu fading to medium on the outer edges

[feetup]

Btw... This is what was on the braai this weekend. 1.7kg prime rib. Done all the way between medium and bleu. Yes, you can do it like that with proper care. Interior = bleu fading to medium on the outer edges

talking american pie-wheres the braai?

 

at least you know a good cut of beef-got more flavour then rump or sirloin.

Not sure about 1.7kg though,looks more like 1kg?

[Captain Fastbastard Mayhem]

Nope. 1.7kg for sure. The previous one was 1.6kg, then before that a 1.7 and 1.3 together. At R59 per kilo you can't go wrong...

[Captain Fastbastard Mayhem]

Oh - that's at my mates place. He only had a man oven. I have a proper braai and a man oven. I prefer wood over anything else. Last time I used a bit of my oak offcuts in the fire. Joh, was that good!

[Weight Weenie]

Firstly cut a hole in the bottom of the cup.

 

Secondly put your........ through the hole from the bottom up.

 

Thirdly top with whipped cream in a can.

 

Finish off with a glazed cherry and a dessert fork.

 

Wait for the response

 

Seems like this is your thing

 

http://www.youtube.com/watch?v=q3cGBYjYNKY

Edited January 13, 2014 by Weight Weenie

[forkie]

next time you in Joeys, ill stick you for dinner.

 

The place we go, the head chef worked under heston for a few years at the fat duck...my treat

What is the name of this place. I mentioned it to my joburg family and they are wanting to knoww

[Gavmeister]