GBM, I need your help...

Mr.Duck on 1/9/2006 at 04:55

Hmmm...anyway to prevent the glaze from burning?, add more glaze?

Mea culpa, I rarely use the oven...plzdon'thitme...:(

CandyStick on 1/9/2006 at 05:24

I can't help you, but am I the only one who is wondering why that pork is $110? :eek:

Gingerbread Man on 1/9/2006 at 05:28

Silly gringo, them's pesos. I think that's around $10 US at the moment.

Mr.Duck on 1/9/2006 at 05:42

Give or take, aye.

CandyStick - y'silly gringo! :D

Speaking of pricey...I ate a Thermidor Lobster at $45 about two weeks ago...pricey?, yes, delicious?, abso-fucking-lutely.

Dayum...can't wait to make this sexy piece of pork into a yumfest.

Shayde on 1/9/2006 at 06:29

2 weeks ago we were served a Lobster with enough meat in it to fill a rugby ball 10 prawns as long as my forearm, squid steak, squid heads and kingklip.
And it cost 60 000 Tanzanian shillings.
Which is R322 or $45.
Although if you count the air fare to Tanzania yours was waaay cheaper Ducky.

Mr.Duck on 1/9/2006 at 14:28

Prawns!

*Drools*

God, I need one sexy seafood platter which involves prawns and lobster...

TheGreatGodPan on 2/9/2006 at 01:16

You know what's good? Those little pats of butter you get in tiny plastic packages at them fancy-schmancy restaurants. You're supposed to put'em on rolls or bread and suchlike, but they're just as good for just tossin' 'em down the hatch by their lonesomes. Sugar packets too. Now, non-dairy creamer, that's an entirely 'nother story...

Stitch on 2/9/2006 at 01:24

Quote Posted by TheGreatGodPan

You're supposed to put'em on rolls or bread and suchlike, but they're just as good for just tossin' 'em down the hatch by their lonesomes.

Well today's your lucky day as the dairy isle of your local grocery store sells a candybar of sorts right up your alley.

TheGreatGodPan on 2/9/2006 at 01:39

Quote Posted by Stitch

Well today's your lucky day as the dairy isle of your local grocery store sells a candybar of sorts right up your alley.

The world's an amazing place, innit?

doctorfrog on 2/9/2006 at 02:05

I've got to bookmark and roll-up all these recipe threads for a time when I have the money, food, supplies, and knowhow to actually make one of them.