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Recent content by napalm
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^^ +1 for the suggestion above^^
Bacon Wrapping them works fantastic and will help to keep the moisture in.
Toss in butter before serving too - magical.
I'm with these guys ^
That looks like one of those kind of meals where you're already looking forward to having it in a Sandwich the next day as your still enjoying it for dinner.
Fanstastic looking steak.
Looks like a great Loin there. Quite a long brine time, I don't normally go that long with a loin, do you feel it made a difference over perhaps just 15-20 hours?
Hi Guys,
I'm having a real problem with getting a decent Sausage Country Gravy here in the UK.
Online I can get around 3 servings for what works out to be about £14 ($22usd) which is a little bit rich for 6 cups of Gravy
I've managed to get a recipe that lets me make my Biscuits for breakfast...
Thanks for the replies gents! I'll do as directed and see where it goes. Will post the Q-View tomorrow once it's all over.
Really appreciate you taking the time to answer.
Hi all,
I need help. Serious help. My good lady went and collected our meat from the butchers for a gatherings we are having tomorrow. Amongst this was a butt to do Pulled Pork with.
PP is rarely heard of I'm these parts and our friends are looking forward to trying it. The problem is that...
Hi All,
Well after I got such good advice from the good fellows here I thought I had better give it a go.
Bought some nice Maris Piper potatoes but then remembered I had some prior made, frozen "huge" chips done in my favourite beer batter, which might go well so got those out and will save...