Another pointless thread

The K5 is coming Monday Paul, but its not for him, its MINE its my Precious

Im Just thinking about trading in my 2 K7's to fund a K5..................

Knowing that she WILL kill me lol


Paul

Well hang on till I get mine and I'll let you know if death is worth it

I need something nice tonight soooooooo I think it will be

[IMG]http://i8.photobucket.com/albums/a41/Anhelyna/IMGP1761.jpg[/IMG]

I found the AF on the 7D to be superb, not so keen on the image output but that can be sorted with a bit of PP.

Waiting to see how the K-5 compares .. get the feeling mine wont be arriving today and may have to wait until Monday.

I feel as though I`ve been here - the fresh trout and the new kitchen - remember what I said TT - oiled or buttered foil on a tray - finely sliced leeks and scallions - zest the lemon and limes for maximum flavour - juice and a splash of white wine - touch of soy if you fancy and maybe some grated ginger - tarragon or just chopped parsley - seasoning - wrap and seal the edges and no more than 10 minutes in a very hot oven - glass of Pinot Grigio or a Gevurtztraminer and enjoy with maybe some saute potatoes or just steamed new.

Tony

Nice bit of culinery advice there Tony, any recomendations how I cook my Tesco Value sausages

The amount of fat that comes out of cheap sausages is unreal. I cooked some the other day and there was 3 times the amount of fat in the pan by the time I had finished than when I started.

Veggie are ready now , and covered ready to go Wasn't looking forward to squeezing the lemon/lime but will have a go and I'll remember about zesting it . The wine is ready - just to be opened Just having some haricots vert with it . OH and I got all the pin bones out - feels perfectly 'smooth' now

Instructions were committed to paper. As you can see it's a respectable sized fillet .

This will be nice tonight

You asked for it - and then I`m off to watch quali for the Brazilian GP !!

Best option is to slow grill them first on a raised tray and let the fat come off.Then use the fat and flavour to shallow fry a load of onions (and maybe some bacon) until soft , season and add some fresh sage.
Into a casserole dish , add the sausages ( sliced potatoes if you like too )splash with cheap red or white wine and water and a stock cube or similar - lid on and braise for an hour or so in a moderate oven.
Serve with either mash pots if you didn`t use sliced and maybe some braised red cabbage ( recipe on request ) or some fresh sprouts cooked al dente and tossed in butter with more chopped bacon or almonds.

Enjoy

Come on LEWIS ..................................

Tony

Don't put any fat in at the beginning - just do 'em gently and keep turning them till they are nicely brown

Err guys....

I was being facetious, I rarely eat sausages and when I do they will certainly not be Tesco Value variety

I'll try the casserole next time we buy some decent bangers though, it'll make a change from Toady

Buy a George Formby Grill

In the cupboard along with the smoothie maker, toasted sandwich maker, bread maker etc etc etc.

In India it's sold as a "Sanjeev Kapoor Tandoor Grill"