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283764193

DOHHHHHHHDOHHHHHHH Member Posts: 17,929
edited August 2010 in The Poker Clinic
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  • The_Don90The_Don90 Member Posts: 9,814
    edited August 2010
    straight to the point DoHHHH
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  • donkeyplopdonkeyplop Member Posts: 3,795
    edited August 2010
    45783958474939385767648392























    ;))))))))))))))))))))
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  • YOUNG_GUNYOUNG_GUN Member Posts: 8,948
    edited August 2010
    is this some sort of code??

    i only know .-.-.- etc ;o)
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  • TalonTalon Member Posts: 1,621
    edited August 2010
     Your preflop raise was not big enough, next time make it more substantial.
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  • YOUNG_GUNYOUNG_GUN Member Posts: 8,948
    edited August 2010
    In Response to Re: 283764193:
     Your preflop raise was not big enough, next time make it more substantial.
    Posted by Talon
    really? i dont think dohhhhhh has ever been told that before :P
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  • waynecwaynec Member Posts: 1,023
    edited August 2010
    here is one dohhhhhh

    1 chicken bre-ast (they wont let me say chicken B.R.E.A.S.T lol) which you need to butterfly
    A squeeze of lemom
    then stuff with cheese (Yorkshire Blue best but if you dont like blue cheese a strong mature)
    You dont like garlic and spice but a just few mixed herbs as needs some seasoning
    wrap the stuffed bre-ast in bacon or parma ham (black forrest from Lidil is good)
    Place in tin foil and make a parcel so a gap at top
    before sealing lid add small glass white wine
    seal top cook 20 mins at 220 deg c
    then un wrap cook a further 10 mins to crisp ham/bacon

    Serve with what ever you fancy
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  • The_Don90The_Don90 Member Posts: 9,814
    edited August 2010
    In Response to Re: 283764193:
    here is one dohhhhhh 1 chicken bre-ast (they wont let me say chicken B.R.E.A.S.T lol) which you need to butterfly A squeeze of lemom then stuff with cheese (Yorkshire Blue best but if you dont like blue cheese a strong mature) You dont like garlic and spice but a just few mixed herbs as needs some seasoning wrap the stuffed bre-ast in bacon or parma ham (black forrest from Lidil is good) Place in tin foil and make a parcel so a gap at top before sealing lid add small glass white wine seal top cook 20 mins at 220 deg c then un wrap cook a further 10 mins to crisp ham/bacon Serve with what ever you fancy
    Posted by waynecure
    MMMMM.

    Ok now i want my starter, whats a good soup Wayne. NO MUSHROOMS OR GARLIC. Please

    Thank you.
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  • donkeyplopdonkeyplop Member Posts: 3,795
    edited August 2010
    nice tips wayne!!!

    do you run a catering company???
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  • 35suited35suited Member Posts: 2,332
    edited August 2010
    In Response to Re: 283764193:
    nice tips wayne!!! do you run a catering company???
    Posted by donkeyplop
    a pub i think
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  • donkeyplopdonkeyplop Member Posts: 3,795
    edited August 2010
    this has turned into come dine with me................................

    so wayne i will score you 8/10 for that recipe!!!

    good stuff
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  • FLASH141FLASH141 Member Posts: 73
    edited August 2010
    G               R                  E                      A                  T                      !!!!!!!
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  • waynecwaynec Member Posts: 1,023
    edited August 2010
    In Response to Re: 283764193:
    In Response to Re: 283764193 : a pub i think
    Posted by 35suited
    its plural and two of them have bistros
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  • DOHHHHHHHDOHHHHHHH Member Posts: 17,929
    edited August 2010

    WC - have u got any recipes that I can do in the slow cooker?

    My gravy always goes rubbish, especially if I leave it over night It goes all thin and yukky, whereas when I used to make a stew in the oven, it was the opposite, and it wud thicken....

    Startd using stock cubes whereas before it was just gravy and water.

    Any tips?
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  • waynecwaynec Member Posts: 1,023
    edited August 2010
    In Response to Re: 283764193:
    nice tips wayne!!! do you run a catering company???
    Posted by donkeyplop
    yes and used to chef many moons ago in my dark past lol
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