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Thanks. It's really useful to have stats like that, particularly when planning a meal for a larger partyAs a rule of thumb we reckon on 5 portions per litre of thick gravy (which we then dilute to about 1200ml).By the way, when doing catering jobs we cook the sauce separately to the meat in advance and a litre of sauce does about 10 buffet portions, which would be 100g of protein; a full t/a portion would use 450ml of sauce and 150g of protein. We pack rice in 650ml foil tubs, each of which contains 350 cooked rice. This corresponds to 170g of dry rice.Off now to try on a new anorak Cheers,Tim
The slight hint of sugar in this recipe helps with the flavour balance, cancelling out some of that acidity and helping to make the "burnt ends" blackening effect on the exposed tips of the meat. Really delicious.
Any form of foul language is a demonstration of a very low IQ
Quote from: Sverige on October 17, 2014, 06:45 PMRecipe is there, but it's done with annotations on top of the vid. You're wrong, my friend
Recipe is there, but it's done with annotations on top of the vid.