Vietcong prisoner shot.

I've never watched The Lord of the rings trilogy,

Enjoying the fall atm

Dubai is pretty much stop on with the Italian way of cooking it. Leaving the mince to simmer in all the sauce makes it authentic.

Not sure on the milk tho, never heard that one before.

My dad used to put all types of red meats in his, rarely would he use mince, more veal & Lamb, but the most tender pieces of meat you could eat, and the flavour was just immense. Miss his dinners so much!!

http://www.kolarsky.com/family/cooking/ragu.htm
http://fxcuisine.com/Default.asp?Display=150

Pancetta/smoked bacon is the key element IMO in Spag Bol

Basics recipe would be brown mince/chopped chuck steak, mince which can be beef or a mixture of 2/3 meats, drain set aside- fry 1 onion, 5/6 garlic cloves, 3/4 rashers of smoked bacon or equivalent in pancetta, peppers, maybe a chilli, load of oregano, basil, thyme and possibly small bit of chilli powder,  add 1 can tinned tomatoes, touch of tomato purée, 2 glasses red wine probably a Shiraz, throw meat back in bring to boil, allow to simmer for hour or so to reduce wine enough, taste, add loads of salt and pepper and done. Longer u simmer better it will taste anyway but hour minimum for me

White wine tho, not red. You want a subtle sweet acidity, not overpowering flavour. And add a small glass of milk after wine reduction, sounds rank and wrong but I assure you it is authentic and how the Italians do it, google it.

Get active in the forums. Copy and paste hands on the poker hand history board here, possibly other sites too like deuces cracked (even if u don't subscribe u can still post in the forums. This is obviously free and good to get other people's views on what you are doing.

Oh and if u do this Don't post results of the hand or what yr opponent had! That way the views u get will be unaffected by results. Hope this makes sense.

If yr budget will stretch to it I do recommend subscribing to somewhere like that.

Best fish dish to cook individual portions for a large group?

Am thinking Tilapia wrapped in a banana leaf, looks visually impressive yet pretty simple as can just put 3 trays of 5/6 portions in at once

monkfish goujons. Essentially get some monkfish tail or fillets, cut into goujons and fry in a simple beer batter with some chips and home made tartare sauce.

rehydrating rice through obvs.

:rolleyes:

simple chicken satay (serves 4)

2 Tablespoons of sesame oil

4 chicken breasts cut into thin strips

1 tin coconut milk

1 carton coconut cream

2 cloves garlic

chilli powder or pepper/chilli sauce to taste depending how hot you like it.

2 tablespoons of soy sauce

3-4 tablespoons of crunchy peanut butter


------------------------------------------
 

mix all ingredients in a bowl except chicken/oil.

Heat up a saucepan to 3/4 max heat, and warm sesame oil til just before smoking then fry off the chicken until cooked.

Pour satay sauce over the chicken, turn heat down to a low, and leave to bubble away with chicken for approx 10 minutes.

Serve either with rice (hopefully i dont need to teach you how to boil rice?!) or even have a go at a simple naan recipe (or, scandalous as it may be, buy a ready made naan)

Played it fine imo. I flat pre a lot here vs an UTG open, and your observations suggest this guy doesnt go crazy? Flat flop fine (raising will fold out AT,AJ,AQ) as well as turn.

Aaron suggests raising the turn 'because the board is dry'. I don't personally understand this logic or motivation.

River decision is tricky though. His bet is hearty and he's pounded every street... wtf?
?
 I find it really hard to fold here but his range seems SO strong. I probably dwell/call in game but thinking it through what can he have that we beat apart from AQ? If i had AQ in villain's spot i'd check river a lot given the action

I would love to own a dslr but I love the portability of my micro four thirds. The results I get are v good (and will continue to improve as I get better with it) I think but I get a significant 'crop factor' vs a dslr, plus I think the bokeh is not as pronounced wide open Etc. if money was no object I'd defo get a good spec dslr also and would keep my four thirds.

Anyone have much experience with boilers?

We have a Potterton Promax boiler (think it might be this but will check when I am home http://www.potterton.co.uk/96/).

It turns itself on for about 60 seconds every so often even though we have the water turned off and the thermostats right down.

Should it be doing this as it appears to be using about 0.8-1.5 meter units of gas every day doing nothing!!

I believe you have switched on 'pre heat'. What this does is tops up the heat of ur hot water in short blasts (regular intervals)...Which comes into its own in winter when the hot tap usually runs bloody freezing cold for ages and u want to run a bath. Should be a setting somewhere. Sorry I don't have experience with your boiler brand.

Pc worrrrllllllld

I watched th fall. Has potential

Ok then I'm confused by this rule as it can encourage collusion surely.