Rustlers meatball sub
#6
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#13
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I make my own
Fresh mincemeat, herbs, seasoning etc some spicy stuff inc English mustard.
Passata sauce that has been modified
Crusty french Sub.... cheese, BBQ sauce
yummy
100% proper meat.
Fresh mincemeat, herbs, seasoning etc some spicy stuff inc English mustard.
Passata sauce that has been modified
Crusty french Sub.... cheese, BBQ sauce
yummy
100% proper meat.
#15
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Ah now that sounds like a sub i'd like to eat. Well apart from the modified pasta sauce. I don't trust how you "modify" it
#17
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I find i have to wrap the buns in blue roll and put them on the convector heater for a few mins to dry them out a bit before eating, they always seam a bit "wet" when they come out of the packet.
#19
#20
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Bl00dy right it's not made in 2 mins.... normally about 20 mins.
I do it because I enjoy cooking and enjoy food.
The sauce just has **** loads of spices, herbs & garlic & seasoning etc.
There's nowt wrong with this quick food (I eat shed loads of it), but the taste isn't even in the same ball park
PLUS, I make more than I need, and freeze it.... (a bit like this stuff)
THEn it does take 2 mins to re-heat it
Dan
I do it because I enjoy cooking and enjoy food.
The sauce just has **** loads of spices, herbs & garlic & seasoning etc.
There's nowt wrong with this quick food (I eat shed loads of it), but the taste isn't even in the same ball park
PLUS, I make more than I need, and freeze it.... (a bit like this stuff)
THEn it does take 2 mins to re-heat it
Dan
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