Pedro's food

[Six30]

Get in ..

 

[Six30]

Fuck me , my mouths on fire , that was spicy 

[Catteeclan]

35 minutes ago, Six30 said:

Fuck me , my mouths on fire , that was spicy 

Serves you right, damed foreign muck.

[Pedro]

1 hour ago, Six30 said:

Get in ..

 

That’s a mess. They were confused wether to put the fillings on the inside or out 

[Sir Fallsalot]

1 hour ago, Six30 said:

Fuck me , my mouths on fire , that was spicy 

Wait until tomorrow 

[boboneleg]

1 hour ago, Pedro said:

That’s a mess. They were confused wether to put the fillings on the inside or out 

I've no doubt that it was the Gammon who squirted all the hot sauce all over it.,,,,,,,,,,,,,,,

 

[Six30]

2 hours ago, Pedro said:

That’s a mess. They were confused wether to put the fillings on the inside or out 

Filling was on the inside .. 

[Six30]

21 minutes ago, boboneleg said:

I've no doubt that it was the Gammon who squirted all the hot sauce all over it.,,,,,,,,,,,,,,,

 

I didn’t.. she said you want it spicy .. I answered in Spanish as I do when out here.

[boboneleg]

1 minute ago, Six30 said:

I didn’t.. she said you want it spicy .. I answered in Spanish as I do when out here.

Was it 'Yes Mate '  ?

[Six30]

3 minutes ago, boboneleg said:

Was it 'Yes Mate '  ?

You got it

[Pedro]

3 hours ago, Six30 said:

Filling was on the inside .. 

really? Rice and chopped stuff, that’s meant to go on the inside of a 

 

 

never mind, enjoy your typical spanish meals 

[Pedro]

Who puts hot sauce on the outside?

[Buckster]

Bed shitting report to follow.

[Six30]

15 hours ago, Pedro said:

Who puts hot sauce on the outside?

Your a weird bunch you Mexicans .. what you say @Marcel le Moose Fondler

[Six30]

I used to hate Olives .. can’t stop eating the fuckers now 

 

[Catteeclan]

1 hour ago, Six30 said:

I used to hate Olives .. can’t stop eating the fuckers now 

 

Mandi was the same when we were in Spain.

Looks like that screen protector has well earned its keep.

[boboneleg]

48 minutes ago, Catteeclan said:

Looks like that screen protector has well earned its keep.

It's all part of the look Dave.  It goes with the football shirt, lairy shorts, sliders and £3 shades from the market .............  

[Six30]

10 hours ago, boboneleg said:

It's all part of the look Dave.  It goes with the football shirt, lairy shorts, sliders and £3 shades from the market .............  

cheek … the shades was 6 euro I’m not a cheapskate

[Pedro]

Portugal is one of the world's biggest consumers of salted codfish. There's 1000 recipes to cook codfish in Portugal, supposedly. This is amongst my top 10.

 

Take it out of the coal a little bit before you would if it was to be eaten straight from the coals. You can still see moisture boiling out of it, though, don't let it get dry and overcooked. The charred skin adds to the flavor.

 

Debone it, breaking into chunks, and into a clay pot it goes, amongst a few smashed garlic cloves and plenty of olive oil. Nothing else.

 

Back into the coals it goes, give it a stir to coat everything with the olive oil, and forget about it. According to the heat, you place it closer or farther away, it's supposed to boil gently. This coal was quickly disappearing so straight onto the coals it went.

 

Onto the table, after a while...:

 

And served with boiled or baked potatoes, and the optional thinly sliced raw onions to offset the sweetness and comforting olive oil and confit codfish.

 

 

It's yummy. I advise a very cold and very crisp white wine to go along with it.

 

[Six30]

9 hours ago, Pedro said:

Portugal is one of the world's biggest consumers of salted codfish. There's 1000 recipes to cook codfish in Portugal, supposedly. This is amongst my top 10.

 

Take it out of the coal a little bit before you would if it was to be eaten straight from the coals. You can still see moisture boiling out of it, though, don't let it get dry and overcooked. The charred skin adds to the flavor.

 

Debone it, breaking into chunks, and into a clay pot it goes, amongst a few smashed garlic cloves and plenty of olive oil. Nothing else.

 

Back into the coals it goes, give it a stir to coat everything with the olive oil, and forget about it. According to the heat, you place it closer or farther away, it's supposed to boil gently. This coal was quickly disappearing so straight onto the coals it went.

 

Onto the table, after a while...:

 

And served with boiled or baked potatoes, and the optional thinly sliced raw onions to offset the sweetness and comforting olive oil and confit codfish.

 

 

It's yummy. I advise a very cold and very crisp white wine to go along with it.

 

Barbecue food is meant to be burnt to fuck and then just put loads of sauce over it .. thank me later .

[Pedro]

Roasted chicken legs with potatoes:

 

Very nice simple salad and steak dinner:

 

Comfort food, Sofia's leftover frozen vegetable curry with freshly made mint rice.

 

There's now a very authentic Pakistani restaurant near my place. I love it. Chicken bahari (the red one) and mutton curry.

 

@Sofia's Pork roast, Alentejo style

[Buckster]

All that needs to complete it is a deep fried sausage in batter.

[Sir Fallsalot]

39 minutes ago, Pedro said:

Roasted chicken legs with potatoes:

 

Very nice simple salad and steak dinner:

 

Comfort food, Sofia's leftover frozen vegetable curry with freshly made mint rice.

 

There's now a very authentic Pakistani restaurant near my place. I love it. Chicken bahari (the red one) and mutton curry.

 

@Sofia's Pork roast, Alentejo style

Is that just todays food 

[JustaPor]

On 05/06/2024 at 22:01, Pedro said:

Portugal is one of the world's biggest consumers of salted codfish. There's 1000 recipes to cook codfish in Portugal, supposedly. This is amongst my top 10.

 

Take it out of the coal a little bit before you would if it was to be eaten straight from the coals. You can still see moisture boiling out of it, though, don't let it get dry and overcooked. The charred skin adds to the flavor.

 

Debone it, breaking into chunks, and into a clay pot it goes, amongst a few smashed garlic cloves and plenty of olive oil. Nothing else.

 

Back into the coals it goes, give it a stir to coat everything with the olive oil, and forget about it. According to the heat, you place it closer or farther away, it's supposed to boil gently. This coal was quickly disappearing so straight onto the coals it went.

 

Onto the table, after a while...:

 

And served with boiled or baked potatoes, and the optional thinly sliced raw onions to offset the sweetness and comforting olive oil and confit codfish.

 

 

It's yummy. I advise a very cold and very crisp white wine to go along with it.

 

I don't like the taste of codfish, for that reason I only eat 3 versions of it :

 

On none of these you taste it! 

I've tried multiple other recipes and they all make me almost puke.

[Pedro]

23 minutes ago, JustaPor said:

On none of these you taste it! 

I completely disagree