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Author Topic: Marinades  (Read 8507 times)

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Offline Snoopy

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Re: Marinades
« Reply #30 on: June 22, 2009, 06:14:46 PM »
First wife timed (by deliberate delaying of returning signed papers) the "Absolute" to activate on what would have been our 21st wedding anniversary. Wife number two (to be at the time) stopped me from sending Number One a Gold Watch suitable inscribed "For services rendered".


That is marginally better than my Brother's wife who handed him to divorce papers at our Mother's funeral.

Of course I am f*cking bitter!
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Offline Pastis

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Re: Marinades
« Reply #31 on: June 22, 2009, 06:19:01 PM »
I will get this back on track in days to come  angel1

I feel a summer of marinades to come ...  whistle:
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Offline Miss Demeanour

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Re: Marinades
« Reply #32 on: June 22, 2009, 06:21:19 PM »
I do a very nice one for chicken  cloud9:
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Skubber

Offline Snoopy

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Re: Marinades
« Reply #33 on: June 22, 2009, 06:22:49 PM »
Would that be "Jerked" chicken?  whistle:
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Offline Miss Demeanour

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Re: Marinades
« Reply #34 on: June 22, 2009, 06:28:23 PM »
I like Jerk chicken - depending on how many seconds it takes before you need to replace the roof of your mouth tho  eeek:
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Offline Darwins Selection

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Re: Marinades
« Reply #35 on: June 22, 2009, 06:56:10 PM »
Quote from: Miss Demeanor on June 22, 2009, 06:28:23 PM
I like Jerk chicken - depending on how many seconds it takes before you need to replace the roof of your mouth tho  eeek:
point:
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Offline Pastis

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Re: Marinades
« Reply #36 on: June 22, 2009, 08:57:13 PM »
Is that jerk or incinerated?


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Offline Bar Wench

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Re: Marinades
« Reply #37 on: June 23, 2009, 08:20:58 AM »
For fish I prefer a lime and corriander marinade.

For meat ketchup, brown sugar, worcester sauce shaken up and applied a touch of mustard can also be used.

Orange juice/zest and soy sauce makes a pleasant glaze.

I'm a big fan of tandori spices, marinade overnight with yogourt, lemon juice and oil.

Lamb has to be mint, garlic and balsamic vinegar.
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Offline Miss Demeanour

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Re: Marinades
« Reply #38 on: June 23, 2009, 08:24:13 AM »
Thank heavens you're back   - Pastis will be able to go shopping now cloud9:
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Offline Bar Wench

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Re: Marinades
« Reply #39 on: June 23, 2009, 08:25:19 AM »
 lol:

We have an Ainsley Harriot BBQ book, can't stand him but the marinade/rub section is v good!
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Offline Nick

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Re: Marinades
« Reply #40 on: June 23, 2009, 08:26:59 AM »


 whistle:

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Offline Miss Demeanour

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Re: Marinades
« Reply #41 on: June 23, 2009, 08:27:37 AM »
Oh dear....you may have a few more enquiries about that now Wenchy  eyes:

It's the tennis season - they are all hot and bothered
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Offline Pastis

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Re: Marinades
« Reply #42 on: June 23, 2009, 08:45:29 AM »
Quote from: Bar Wench on June 23, 2009, 08:20:58 AM
For fish I prefer a lime and corriander marinade.

For meat ketchup, brown sugar, worcester sauce shaken up and applied a touch of mustard can also be used.

Orange juice/zest and soy sauce makes a pleasant glaze.

I'm a big fan of tandori spices, marinade overnight with yogourt, lemon juice and oil.

Lamb has to be mint, garlic and balsamic vinegar.

 happy088
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Offline apc2010

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Re: Marinades
« Reply #43 on: January 13, 2015, 08:54:43 PM »
Quote from: Bar Wench on June 23, 2009, 08:25:19 AM
lol:

We have an Ainsley Harriot BBQ book, can't stand him but the marinade/rub section is v good!

Just found this thread and must agree......my BBQ bible.....but he is a twat........
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Offline Nick

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Re: Marinades
« Reply #44 on: January 13, 2015, 09:26:03 PM »
ANd I thought this was about sailors  redface:
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