The Not So Naked Chef starring old man Swanky!

[JMACK007]

only 1 question old-man daryl my mate, wheres the invite ?

Only problem u have... he's drinking TEDs , you couldn't survive without your Pure Blonde

Hey, he can have his TED's and his Pure Blonde as well...!!

[Bob B]

nice work boys

could be a good thread

old man Swanky i made a Beef and Beer Pie last weekend, may have really fitted your story, bit of beer for the pie and bit for old man Swanky etc etc, turned out to be quite nice so i can post it if you wish but personally i like my beef/mushroom and red wine pie better.

Another recipie i tried for the first time last week and absolutely loved the result was

Smokey Bacon, Tyme and Parsip soup- this was suprisingly easy to make taking about 40 minutes including prep to completion and was one of the better tasting soups i have had for a long time.

mmmm i love winter food

Give us a break down on this one M8 sounds nice

[Swanky]

I really don't want this thread to go nuts, I'd prefer if Dave made a whole new forum on here.
At my "other" place we have a section called "The Meat Locker".
great place for people show their stuff, try new things, take tips, give tips etc.
If we could do that, I'm sure you'll find that section will go nuts.
We get guys just posting a pic of grilled cheese sandwich they just made, or the beef jerky they spent weeks on.
It's really cool.

[jacqianie]

Guys only?

Or can us girls give you some handy tips??

[Swanky]

Girls can always give tips (unless it's BBQ related of course, we gotta draw a line somewhere )

[Origami]

open bottle
open bag
add contents of bottle to contents of bag
open beer.

note the order of procedures may be varied to suit your personal preferences.

[Bob B]

Here's another 350gram Pork Rib-eye that Joel also put on the menu at the Village Tavern. Each year ALH's Pork supplier puts on a competition for all their SA pubs with cash prizes for the best menu and most sales.

Joel has won best meal for the last 2 years and runner up for most sales within the ALH group. We are very proud of him and he's being wasted in such a low turn over pub.

Any way, the sauce is a special reduction he made with red wine, coffee, yes I did say coffee plus a few spices and some other secret ingredients that he won't divulge.

He seems to have a thing for the kefler spuds and I must say they do taste a little different to a normal spud.

The strips on top are crispy deep fried sweet potato and I think they are sprigs of tyme.

Same cooking and preparing as the previous Pork Rib-eye and the sauce was amazing and complimented the dish.

A side salad was served with both meals to keep a freshness to the dish.

[Swanky]

Nice work Bob, but you can now post this stuff in "The Diner".
Stop clogging up my awesome thread with pork chops, nobody likes pork chops

[muzzington]

Wine and coffee reduction sounds interesting.

That does look nice.

[Bob B]

Nice work Bob, but you can now post this stuff in "The Diner".
Stop clogging up my awesome thread with pork chops, nobody likes pork chops

Pork on the fork is good for you m8.

Low in fat good for the gilles and you can eat it on Good Friday now there's a bonus!!!!!!!!!!!

Which direction is that old man Swanky?????