Shakib Al Hasan vs Ian Botham / Burgey vs *****

[Burgey]

Anyone who knows ***** thinks of him as a wristie.

 

[Burgey]

I don't try to bowl fast anyways. I'm not capable of it. So I compensate by telling myself I play sophisticated cricket, I bowl spin

Indeed.

 

[cnerd123]

Indeed.

Getting personal with these attacks now. Clearly you're rattled by the paneer curry I posted earlier. It looks good doesn't it?

 

[Burgey]

Bland.

 

[Burgey]

Nah, it looks really good actually.

 

[cnerd123]

Bland.

Oh please post up a picture of the mashed patotes and steamed carrots your had for dinner. Did you go wild and season it with salt, pepper, and paprika?

 

[Mr Miyagi]

Oh please post up a picture of the mashed patotes and steamed carrots your had for dinner. Did you go wild and season it with salt, pepper, and paprika?

Paprika? Where do you think he lives? Madrid?

 

[cnerd123]

Paprika? WHere do you think he lives? Madrid?

I bet he thinks using Nandos Peri Peri sauce makes him practically South American too.

 

[Mr Miyagi]

I bet he thinks using Nandos Peri Peri sauce makes him practically South American too.

Nandos is South African, and I am pretty fond of it. I use it a lot. Not just for chicken, for beef and lamb as well.

Soy sauce, Nandos sauces, Siracha, and Vin de Loo pastes feature in my cooking a lot.

I'm a useless cook and I take no pleasure in it, but I like flavours.

 

[cnerd123]

Nah, it looks really good actually.

Cheers. Its pretty simple to make too tbh, and is a lot lighter and just as flavourful as anything you'd find in a restaurant or westernised cookbooks.

Not sure what's a good resource for authentic Indian home cooking but you should try to dig some up and try them out. Makes vegetarian food bearable

 

[cnerd123]

Nandos is South African.

Thatsthejoke.jpg

Cooking is a lot of fun, id do more if I had the time and if my family weren't already really good cooks (I'm just a burden to them when I try to help now). They let me take charge on some stuff I cook well, basic Chinese fare and I make a good Carbonara.

 

[Mr Miyagi]

If you really want to experience tasty food fusion that is loved by South African cricketers.

Try Biltong. Or more specifically, try Biltong Chilli Bites (which are a like a corn chip).

Salt, pepper, corriander, brown vinegar and chilli is all you need to get started with hunk of Beef. After you can get experimental with garlic, Worcester and soy (or more sub-continental flavouring you reckon will be tasty).

You can use a dehydrator, but a biltong box is better, and you can replace rump steak with Top side or Silver side. You can either trim the fat off or keep it, the fat is really tasty, in fact anything in the grain, gristle or fat, is yummy.

Soooo much tastier than jerky. Indians migrating to South Africa made Biltong kick Jerky's butt.

In size, they're like corn chip size. They're basically beef chips. And they're are so yummy.

If it looks like too much work, you can make strips, or cut after cube width strips sliced thinly, but they don't taste as good.

Technically it is a raw food, and works out cheaper than salmon sashimi, just a lot more effort.

 

[Mr Miyagi]

I'm so hungry for Biltong now.

 

[cnerd123]

Do what an Australian would do and grab some Vegemite on toast.

 

[GotSpin]

You need to get into the inner west mate.

Inner west is best.

I forget sydney exists outside of the Eastern suburbs sometimes. Bless

 

[Mr Miyagi]

Do what an Australian would do and grab some Vegemite on toast.

I'm off carbs bar Sunday evenings. And Marmite please. (Not UK version).

 

[GotSpin]

Do what an Australian would do and grab some Vegemite on toast.

Bit of butter as well. Top stuff

 

[cnerd123]

I'm off carbs bar Sunday evenings.

God your life must suck

 

[Mr Miyagi]

God your life must suck

Well I still enjoy meat and whisky.

Missed beers over summer.

 

[cnerd123]

Well I still enjoy meat and whisky.

I hear Burgey is looking for someone who is fond of stuffing meat into his mouth when drunk