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MBE v tigs78 chicken and leek pie challenge
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mrbadexample wrote:JM = the extremely helpful jobbingmusician.
I'm not sure there'll be any pie spare?I'll let you smell the pictures.
a chilled white tigs78?:DPanda xx
:Tg :jon
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missing kipper No 2.....:cool:0 -
tigs78 wrote:Did you not get my invite? Oh well here it is again -
Dear pandas66
You are cordially invited to an exsquisite one course meal on Thursday 28th September.
RSVP
tigs78
MrBE in yer face:rotfl:Panda xx
:Tg :jon
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missing kipper No 2.....:cool:0 -
pandas66 wrote:MrBE in yer face:rotfl:
Well I hope you have a nice time and don't get poisoned by a dodgy pie. :mad:If you lend someone a tenner and never see them again, it was probably worth it.0 -
I'm not trying yours!Panda xx
:Tg :jon
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missing kipper No 2.....:cool:0 -
If you lend someone a tenner and never see them again, it was probably worth it.0
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Putting bacon in is a good idea, although it's then more of a chicken and bacon pie, isn't it?
It will certainly liven up the sauce if you can't face eating roast chicken the day before! :beer:
MBE, you can PM me for intensive coaching to catch up on Tigs' course if you like(oh dear, that sounds a bit suggestive - I mean cooking only!! :rotfl: )
Ex board guide. Signature now changed (if you know, you know).0 -
tigs78 wrote:
You are cordially invited to an exsquisite one course meal on Thursday 28th September.
RSVP
tigs78
ONE course? :eek: What happened to the Maltesers ice-cream?Ex board guide. Signature now changed (if you know, you know).0 -
jobbingmusician wrote:Putting bacon in is a good idea, although it's then more of a chicken and bacon pie, isn't it?
It will certainly liven up the sauce if you can't face eating roast chicken the day before! :beer:
MBE, you can PM me for intensive coaching to catch up on Tigs' course if you like(oh dear, that sounds a bit suggestive - I mean cooking only!! :rotfl: )
Cheers jobby! :beer:
It'll be a "special" chicken and leek pie with bacon. :drool: I think it's allowed.I'm still not sure what I'm doing with the sauce though.
I'm ok with having a bash at the pastry, blind baking etc., but the sauce seems like a "guess how it all goes together" affair. :rolleyes:
I'm not arty-farty. I can't taste things and go "Oo, that needs a pinch of salt / pepper / whatever". I'm a scientist - I need exact quantities and instructions. If a recipe says it needs 37 grains of salt, that's what it'll get. :rolleyes: That's why I struggle with cooking - no artistic flair (unless you count sticking smarties on a cake)
If you lend someone a tenner and never see them again, it was probably worth it.0 -
jobbingmusician wrote:ONE course? :eek: What happened to the Maltesers ice-cream?
All goneThere goes my 17th annual diet :rolleyes:
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