I knew not they made a crossover between chicken and centipede!
Yes, it’s a typically American over-indulgent hybrid, best served with Frank’s Buffalo Sauce!I knew not they made a crossover between chicken and centipede!
They did pull off the bone very easily.
Thanks for the info Alain. I've never had Pannacotta, but I'm sure it's served in restaurants here where they would never serve blancmange!@JackBlack : Blanc-manger is a typical Lent dish, blanc because (at the beginning) made of white almonds, rice and milk. It is still quite popular here and even more under the Italian rendition: Pannacotta.
You have a good memory Gary!
It seems that some of my assumptions about blancmange may have made an ass out of me!
Thanks for the additional info about blancmange, JB & JP.@JackBlack : Blanc-manger is a typical Lent dish, blanc because (at the beginning) made of white almonds, rice and milk. It is still quite popular here and even more under the Italian rendition: Pannacotta.
Gary, since last Saturday I've been enjoying leftover Thai takeout at least once a day; it looks remarkably like your Chinese leftovers!Leftover Chinese take-out for lunch today.
That looks perfect for a 30˚F April day!!Made One pot beef stew, as per the wife's requestforgot to take pic before dishing
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View attachment 1796497
That Potatoes/Peas/Pie plate looks great, Jack; deserves one of GEC's PPP etches (maybe even an extra P for the pint)!Pie and a pint in The Fat Cat in Sheffield
Thanks for the compliment on my "egg stuff", Jack; I should make it more often because I think it's delicious and nutritious.That looks really tasty Gary
Functionally and nutritionally, I think it's equivalent to a "garden omelet", but I have no omelet-building skills, so I just mix all the ingredients into the eggs, cook it in a pan until it's firm enough to flip, and then add the cheese on top while I brown the second side. I usually cut it in half to get 2 servings, typically eaten with beans, and toast with jelly.
That Potatoes/Peas/Pie plate looks great, Jack; deserves one of GEC's PPP etches (maybe even an extra P for the pint)!
That Potatoes/Peas/Pie plate looks great, Jack; deserves one of GEC's PPP etches (maybe even an extra P for the pint)!
I also like a drop-point blade GaryThanks for the compliment on my "egg stuff", Jack; I should make it more often because I think it's delicious and nutritious.
I agree, the GEC 72 is a good-sized, pleasant-to-use knife; I'm a big fan of a drop point blade.
- GT
I used to regularly make omelettes/Spanish tortilla with bacon, onions, and potatoes (maybe a few peppers), eggs, and cheese. When it was firm, I'd put it under the grill, let it rise a little as it cooked, add grated cheese, and brown it 
We've got a great Chinese takeout that we've been patrons of for 30+ years. I call to place the order, they say "10 minutes", I get in my car and pick it up. It just couldn't be much easier. From "let's do Chinese takeoutGary, since last Saturday I've been enjoying leftover Thai takeout at least once a day; it looks remarkably like your Chinese leftovers!
" to sitting down to eat, less than 30 minutes!
You've posted a persuasive point, Barrett!
- GT
Peerless post, pal!!!I can personally profess that the pie, potatoes, peas and pints at that particular pub are perfectly palatable.
Photographed here with a PPP TC Barlow, of
course.
Happy days!I can personally profess that the pie, potatoes, peas and pints at that particular pub are perfectly palatable.
Photographed here with a PPP TC Barlow, of
course.
