Originally Posted by Baz:
Could you make that with Quorn mince Pengy ?
yes you'd just have to be careful about how long you cook the quorn as it can burn easily.
Don't like this one - mussels 
Originally Posted by Baz:
That's an awful lot of saffron
especially as it's so expensive
Originally Posted by Baz:
That poached salmon looked nice
I'm impressed with what he's doing and we're only on day 2 - nurse I need my medication I'm starting to like Gordon Ramsay 
If I lifted that salmon you could put money on it breaking
Originally Posted by Baz:
Mine would break 
stop it
Originally Posted by Baz:
That look really lovely
yes but if we cooked it would it be as good?
don't think I'd ever want to get that acquainted with a fish
hummmmmmm do my onions very similar but I was taught to slice through three times at the side before slicing from left to right - the opposite to what he did 
Originally Posted by Baz:
Well if it works.....
it does for fine chopped onions - like I said our ways are very similar so both would work
leopard print wall paper 
Evening ladies.
Originally Posted by Yogi19:
Evening ladies.
evening 
Doughnut
Originally Posted by Baz:
Don't call Yogi a doughnut Pengy!!
You beat me to it, Baz.
Poor lobsters.
Originally Posted by Baz:
Don't call Yogi a doughnut Pengy!!
O/T can you do smilies on the iphone because if you can I can't find them 
you can keep this starter
I don't fancy the starter.
AwwnPoor things.You're supposed to put them in the freezer to knock them out first rather than chucking them straight into boiling water.
Ken needs to stop with the rubbishy jokes.
Originally Posted by kattymieoww:
AwwnPoor things.You're supposed to put them in the freezer to knock them out first rather than chucking them straight into boiling water.
it's the humane thing to do but I doubt this one has the sense 