Search:

I usually just have mustard but when i make a sauce i reduce a bottle of cream by half and stir in mustard powder till happy with flavor/heat and done.

Sent from my GT-S5360T using Tapatalk 2

Or at least some hot English to dab on it.

And mashed spud must have cracked pepper and butter.

Not to trying to take the shine of Angus here at all.
Whole venison backsteak is the easiest thing to cook well.
Sear all over, should take about 5 min, some bbqs (cheap Shit ones generally) won't...

Like a big eel, but orange up to about 2m long and as round as a mans hips.
Not many that big now tho they have been commercially fished for years

Sent from my GT-S5360T using Tapatalk 2

you don't want them :D

Sent from my GT-S5360T using Tapatalk 2

Cheers:thumbup:

Sent from my GT-S5360T using Tapatalk 2

Any bright ideas for thick ling fillets?... bearing in mind no herb garden but a fair selection of powdered herbs and spices.