Photo of your dinner (vol 2)
Discussion
For diners of a nervous disposition, please look away now to your Jamie Oliver cooks cheekily in 2017 cookbook...
My mother in law bought back some fake saffron when she went to Kazakhstan, about £100 if it had been real. Rather than say to her it was fake, she is 75 and going to Kazakhstan after all, I thought I would add it to special pie.
I've previously made a "cheat" pie out of a large yorkshire pudding, a fray bentos steak pie and extra tinned steak pie and it tastes very good. In this case it would be a chicken Bentos.
Enjoy!
PS My dog loved licking the bentos metal pie tin clean.... only a dog could do that .......
My mother in law bought back some fake saffron when she went to Kazakhstan, about £100 if it had been real. Rather than say to her it was fake, she is 75 and going to Kazakhstan after all, I thought I would add it to special pie.
I've previously made a "cheat" pie out of a large yorkshire pudding, a fray bentos steak pie and extra tinned steak pie and it tastes very good. In this case it would be a chicken Bentos.
Enjoy!
PS My dog loved licking the bentos metal pie tin clean.... only a dog could do that .......
Edited by Gandahar on Sunday 10th December 00:30
king gross 
was it meant to be chicken ? Would have binned it and just used your own mix . Good effort btw "white sauce" eh. Putting the obvious joke there aside, i've always seen white sauce as a bit of a cop out by food manufacturers. What's the only marketing phrase we can commit to based on its ingredients? What you mean it has so little resemblance to food that we can only describe its colour?? OK lets go with that then. At least it isn't called white liquid.
Blown2CV said:
"white sauce" eh. Putting the obvious joke there aside, i've always seen white sauce as a bit of a cop out by food manufacturers. What's the only marketing phrase we can commit to based on its ingredients? What you mean it has so little resemblance to food that we can only describe its colour?? OK lets go with that then. At least it isn't called white liquid.
Very very true, the tin was very very bland and so had to have the extra bits added such as the curry and paprika. With bottom feeding you have to work out where the costs have been cut and make it up, also for cheap.craigjm said:
Gandahar deserves his own thread..... Gandahar eats
I'd rather have, as an epitaph, Gandahar experiments. 
Some work, some do not, taste wise it is hard to judge my experiments from a photo, in this case this one worked out well.
I like my cooking
https://imgur.com/a/AD4vM
https://imgur.com/a/xSswi
https://i.imgur.com/33PYbYz.jpg
https://i.imgur.com/Rgb7y91.jpg
https://i.imgur.com/u5Q7EGX.jpg
https://i.imgur.com/trHCV0A.jpg
https://i.imgur.com/dCMHBsU.jpg
even if it is deep fried twinkies......
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