Bung it in a curryHard yes to farfalle being the worst pasta shape! I’m a big fan of rigatoni and bucatini myself...
Surprised to see the orecchiette popularity - I picked up this bag in Rome last November but still haven’t used it because they remind me of veiny earlobes?! What kinda pasta dish would you fraus make with it?View attachment 203520
WTF is that monstrosityI like watching cooking videos as much as anyone, but this one popped up on my Facebook feed and I am so confused. If I went to someone's house and they served this...well... it's not as bad as Cookist videos (pudge pudge everything has ham and cheese and is pudged) but... why not just have a nice wrap?
https://www.facebook.com/
I saw this on Twitter earlier. It’s not at all acceptable.I like watching cooking videos as much as anyone, but this one popped up on my Facebook feed and I am so confused. If I went to someone's house and they served this...well... it's not as bad as Cookist videos (pudge pudge everything has ham and cheese and is pudged) but... why not just have a nice wrap?
https://www.facebook.com/
What is red oil, pray tell dear Flumps?I saw this on Twitter earlier. It’s not at all acceptable.
I’ve had a late lunch. Slightly odd, but it’s what I fancied. Chicken slices in red oil. It was very tasty tbf.
View attachment 203765
The red oil itself is this, Sichuan chilli oil.What is red oil, pray tell dear Flumps?
I know I could google, but ... I love your words!
Thank you my love - I shall collate the above and add it toThe red oil itself is this, Sichuan chilli oil.
Sichuan Chilli Oil, 110g
Low prices on Sichuan (Szechuan) chilli oil and other authentic Chinese cooking ingredients. All available online with delivery across the UK and Europewww.souschef.co.uk
But the actual sauce is (only slightly more elaborate). Light soy sauce, sugar and the chilli oil (preferably with plenty of chilli flakes from the bottom of the jar, in my case).
Poach a chicken breast per person in water with some ginger, slightly crushed with the back of a knife and the white parts of a couple of spring onions, until just cooked. I went slightly over with mine, because someone wanted to talk to me about work, but ideally it should still be nice and juicy.
Chop up spring onions, both white and green parts, I like fairly small bits, but most recipes say bite size chunks. Slice or chop the chicken into similar. Then, either mix together with the spring onions and the sauce, or if you want to take a photo of it for the internet, arrange chicken on a plate, drizzle over sauce and sprinkle with the spring onion bits.
What on the actual fuck is that?I like watching cooking videos as much as anyone, but this one popped up on my Facebook feed and I am so confused. If I went to someone's house and they served this...well... it's not as bad as Cookist videos (pudge pudge everything has ham and cheese and is pudged) but... why not just have a nice wrap?
https://www.facebook.com/
Have managed to triangulate Flumps and her frauen cabal all the way to a villa on a private island, funded by a drain valve empire and shares in Shark hoovers! (Vlad chips in as well, of course@Flumps Do you happen to own shares of the company selling drain non return valves? I have just ordered three.
It's clunky as fuck to use on my tablet but I grabbed some old tweets from it. Can you archive her Twitter regularly for us?Has anybody used wayback machine?
It workedI don’t see her twitter, but hopefully grabbed #31. but never having used it before I don’t know if it’s worked. Can anybody check?
@Nottonightbabe don’t want to triangulate you or be really nosey (ok I am), but I’m really interested in your gypsy heritage, I definitely think it’s mysterious. Do you still follow a lot of traditions, do your family?xFeeling distinctly like the un-fancy Frau that has never been to Italy nor is part Italian (I'm a gypsy though that's mysterious and interesting right? Isn't it??) Ah I'm just boring
Oh I've actually done that egg sandwich before, there was a video doing the rounds on twitter a year or so ago and I tried it, it definitely works!Going back to the egg chat earlier. I forgot to mention eggy bread (which is what I always called it until I was <redacted> years old and learned that swanky people called it French toast). I love eggy bread. Either savoury with bacon (then you can cook the eggy bread in bacon fat) or sweet with sugar all over it. I may have the latter later on now I’ve thought about it. FGS no one follow the Flumps diet this week.
This Insta post is what reminded me of that option, not strictly eggy bread, but I’m finding the general idea appealing.
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Not gonna lie, I’m considering following the Flumps diet every week. Your recipes and food always sounds/looks incredibleFGS no one follow the Flumps diet this week.
I would also love to know this! My best friend at primary school was from a travelling family and she was bullied so much which I really didn't understand at the time, but going to her family's caravan for a summer bbq all the time when it was warm is one of my favourite childhood memories@Nottonightbabe don’t want to triangulate you or be really nosey (ok I am), but I’m really interested in your gypsy heritage, I definitely think it’s mysterious. Do you still follow a lot of traditions, do your family?x
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