View Full Version : OK, What's For Lunch or Tea Today?
Looks great. I love a nice bit of tender brisket
Looks fabulous Tony!
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mightymonoped
08-06-2019, 17:29
Thanks guys! I’m looking forward to this... [emoji4]
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mightymonoped
08-06-2019, 19:49
Yorkies...
https://uploads.tapatalk-cdn.com/20190608/21f62ffffdf4fd7877c41a9064cac030.jpg
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Yorkies...
https://uploads.tapatalk-cdn.com/20190608/21f62ffffdf4fd7877c41a9064cac030.jpg
Sent from my iPhone using TapatalkNice..
I had a yorkie myself tonight. Wasn't as nice as those
4 cheese raviolihttps://uploads.tapatalk-cdn.com/20190609/09fc1297d659b8c864db5ec0f9051b17.jpg
Looks fabulous Tony!
+1000... Especially the Yorkies! Great wine choice too, Tony:respect:
Are you familiar with Salice Salentino? It's a rather lovely super-smooth, very fruity, full-bodied red from the Puglia region o Italy, and one of my favs!:cheers:
Marco.
4 cheese raviolihttps://uploads.tapatalk-cdn.com/20190609/09fc1297d659b8c864db5ec0f9051b17.jpg
Those look quite nice, Grant. Where did you get them from?:)
Del's made some homemade steak pie, with shortcrust pastry, mash, etc, so will snap a few pics later.
Marco.
Those look quite nice, Grant. Where did you get them from?:)
Marco.
M&S. 4 cheese ravioli. Yup, they were delish
Noted mate, they look pretty good:)
Marco.
rmcin626
09-06-2019, 15:14
9 hours later...
https://uploads.tapatalk-cdn.com/20190608/fcbe133b7cc9b497b519f60d3e0d37d7.jpg
Resultant gravy and pan ready for spuds...
https://uploads.tapatalk-cdn.com/20190608/1f3a0f18179e0a1e25c41ceffd84a245.jpg
Veg (carrots, peppers and sweet potato with olive oil, sea salt, thyme and a splash of balsamic) ready for oven...
https://uploads.tapatalk-cdn.com/20190608/f5b0b96f18c485da1b06735583ec0a10.jpg
and this puppy as an accompanying tipple...
https://uploads.tapatalk-cdn.com/20190608/e5c8c2d0ea9db644b851a8bcb6779f81.jpg
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Nice wine, had one in a recent Naked wines delivery, need to try that Brisket recipe looks good.
mightymonoped
09-06-2019, 15:28
+1000... Especially the Yorkies! Great wine choice too, Tony:respect:
Are you familiar with Salice Salentino? It's a rather lovely super-smooth, very fruity, full-bodied red from the Puglia region o Italy, and one of my favs!:cheers:
Marco.
Cheers! [emoji4]
Bought a few bottles of the Salice Salentino on the strength of Patat’s Appassimento, which I loved. It went down really well, will definitely get some more.
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mightymonoped
09-06-2019, 15:32
Nice wine, had one in a recent Naked wines delivery, need to try that Brisket recipe looks good.
It made a lovely ‘gravy’. Soaked the leftover cold cuts in it and made a great baguette with tomato, grilled peppers and horseradish. [emoji106]
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rmcin626
09-06-2019, 15:34
It made a lovely ‘gravy’. Soaked the leftover cold cuts in it and made a great baguette with tomato, grilled peppers and horseradish. [emoji106]
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Tasty, making me hungry
Ok, to put the starter into some context, if you check the gardening thread you'll see that I was over at my dad's place earlier and took some pics, one of which was of the courgette plants in his greenhouse:
https://imagizer.imageshack.com/v2/1024x768q90/921/ZTg5Mp.jpg
So.... Spying some of the flowers on the courgette plants, Del decided to make a Tuscan classic, which is fried courgette flowers, stuffed with ricotta, parmesan cheese and chopped fresh basil, served with a fresh tomato and basil sauce:
https://imagizer.imageshack.com/v2/1024x768q90/922/Sue4tF.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/5bz0Wh.jpg
Followed by, as mentioned earlier, homemade steak pie with shortcrust pastry, assorted veg, hasselback potatoes and mash, with homemade gravy:
https://imagizer.imageshack.com/v2/1024x768q90/924/vtUMY6.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/0Ec5iF.jpg
Marco.
mightymonoped
09-06-2019, 15:53
Ok, to put the starter into some context, if you check the gardening thread you'll see that I was over at my dad's place earlier and took some pics, one of which was of the courgette plants in his greenhouse:
https://imagizer.imageshack.com/v2/1024x768q90/921/ZTg5Mp.jpg
So.... Spying some of the flowers on the courgette plants, Del decided to make a Tuscan classic, which is fried courgette flowers, stuffed with ricotta, parmesan cheese and chopped fresh basil, served with a fresh tomato and basil sauce:
https://imagizer.imageshack.com/v2/1024x768q90/922/Sue4tF.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/5bz0Wh.jpg
Followed by, as mentioned earlier, homemade steak pie with shortcrust pastry, hasselback potatoes, assorted veg and mash, with homemade gravy:
https://imagizer.imageshack.com/v2/1024x768q90/924/vtUMY6.jpg
Marco.
Top notch from Del as always!
Was actually thinking about doing something with courgettes tonight [emoji4]
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Ah it was a Zucchini plant then... very similar plant to the cucumber ; I never grew them much, just a couple of times in my dads greenhouse years ago. pie looks tasty:eyebrows: i like a juicy pi:eek:
InThe Sticks
09-06-2019, 16:15
Some tasty looking food there!
My breakfast today.
Asparagus from the garden and a freshly laid egg from my chickens..
https://i.imgur.com/IgGgtX9.jpg
mightymonoped
09-06-2019, 16:48
Some tasty looking food there!
My breakfast today.
Asparagus from the garden and a freshly laid egg from my chickens..
https://i.imgur.com/IgGgtX9.jpg
That’s my kind of brekky! Tasty [emoji4]
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Awesome stuff, Gary. I'm not a black pudding fan, but the rest looks superb... You can't beat cooking with your own produce!:)
Marco.
Top notch from Del as always!
Was actually thinking about doing something with courgettes tonight [emoji4]
Cheers, mate. How about a nice frittata?:)
https://www.bbcgoodfood.com/recipes/courgette-frittatas
Marco.
Cajun Chicken Fettuccine
https://uploads.tapatalk-cdn.com/20190610/5efde1f9bf3addc432335bc51efa9c77.jpg
Granty's favourite tonight.... Homemade stir-fried Chinese lemon chicken, with egg-fried rice and some sliced spring onions:
https://imagizer.imageshack.com/v2/1024x768q90/924/Xe71tr.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/N0kUVh.jpg
Marco.
Tacos, proper Mexican style.
Deli stuff.
Nocellara olives, bhajis that have fallen apart but are excellent, and Ploughman's pie (cheese and pickle wiv meat init).
https://uploads.tapatalk-cdn.com/20190612/586087699e25abb61a02dd5ca5b837e6.jpg
Nice plate of leftovers, Justers... Olives look good!:)
Marco.
thingfish
12-06-2019, 18:41
Lamb and mint sauce ......
Tonight's scran... 28-day aged ribeye steak, in a rich Rioja red wine sauce with fresh rosemary, parsley, mushrooms and capers, accompanied by onion rings and hand-cut chips, sprinkled with paprika salt:
https://imagizer.imageshack.com/v2/1024x768q90/923/qfVP0e.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/lEtkgW.jpg
Marco.
Nice plate of leftovers, Justers... Olives look good!:)
Marco.Meaty. Very meaty. But quite enjoyable.:)
Ridiculously cheap Waitrose deli bargains. 4 bhajis 80p. The Ploughman's pie was £1.87 and was down from around £5.50 (it was bigger already had a huge slice off it).
I regard it as compensation for Waitrose's more usual rip off pricing.:D
Lamb and mint sauce ......
Sounds good. Did Shona make it or you?;)
Marco.
Tonight's scran... 28-day aged ribeye steak, in a rich Rioja red wine sauce with fresh rosemary, parsley, mushrooms and capers, accompanied by onion rings and hand-cut chips, sprinkled with paprika salt:
https://imagizer.imageshack.com/v2/1024x768q90/923/qfVP0e.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/lEtkgW.jpg
Marco.Nice got a ribeye in the fridge to eat soonish.
thingfish
12-06-2019, 19:09
Asda sourced it (ripped the farmer off)
I bought it (Shona used my card- ripped me off)
Shona cooked it.(only fair)
Me, Shona, ate most of it (delicious)
Bernie and Ozzy (our dogs) ate the scraps.
All in all a fine meal.
Tonight's scran... 28-day aged ribeye steak, in a rich Rioja red wine sauce with fresh rosemary, parsley, mushrooms and capers, accompanied by onion rings and hand-cut chips, sprinkled with paprika salt:
https://imagizer.imageshack.com/v2/1024x768q90/923/qfVP0e.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/lEtkgW.jpg
Marco.
Looks fab, Del is indeed fab at her sauces by the look of them.
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Asda sourced it (ripped the farmer off)
I bought it (Shona used my card- ripped me off)
Shona cooked it.(only fair)
Me, Shona, ate most of it (delicious)
Bernie and Ozzy (our dogs) ate the scraps.
All in all a fine meal.
Excellent teamwork and a commendable lack of wastage:D
Next time, please take some pics...
Marco.
Looks fab, Del is indeed fab at her sauces by the look of them.
Cheers, mate. She's good at making most stuff, but sauces are her 'thang':)
Marco.
Asda sourced it (ripped the farmer off)
I bought it (Shona used my card- ripped me off)
Shona cooked it.(only fair)
Me, Shona, ate most of it (delicious)
Bernie and Ozzy (our dogs) ate the scraps.
All in all a fine meal.
:lol:
Love it!
Very health dinner for us tonight - I'll post when I'm finished cooking, but suffice to say a drop of lamb or ribeye would be preferable!
https://uploads.tapatalk-cdn.com/20190612/d535234c8a0ec963008c5fa185f0a7bf.jpg
Smoked haddock, coddled eggs, asparagus and tender stem broccoli - was actually really tasty as well as healthy.
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Oh no, I like that... Nice to see expertly cooked greens, too [and some bugger here who eats them other than me]:D
Marco.
rmcin626
12-06-2019, 20:54
Tonight's scran... 28-day aged ribeye steak, in a rich Rioja red wine sauce with fresh rosemary, parsley, mushrooms and capers, accompanied by onion rings and hand-cut chips:
https://imagizer.imageshack.com/v2/1024x768q90/923/qfVP0e.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/lEtkgW.jpg
Marco.
Love a ribeye and red wine
Cheers, mate. The sauce not only has red wine (Rioja) in it, you must use good quality red wine, in order for the sauce to have the proper depth of flavour, but English mustard, very finely-chopped fresh rosemary, tomato puree, garlic, capers and quarter of a beef stock cube.
It's a classic recipe of my mum's, from the 70s:)
Marco.
hand-cut chips
Great looking chips and a decent sized portion to boot :thumbsup:
High praise indeed from the chipmeister himself! Did you count them?:D
Marco.
Did you count them?:D
I did try but without knowing the size of the chips at the bottom of the stack it's very difficult, more than 7 ;)
Hehehe.... Too late, they're all gone now!:eyebrows:
Marco.
Chilli
https://uploads.tapatalk-cdn.com/20190613/5c09fc485219184ff9fe76e5a2639cca.jpg
Looks great mate, But did you really eat all THAT?:eek:
That would do me two, possibly three meals....
Marco.
mightymonoped
13-06-2019, 19:10
Improvised meal using bits and bobs.
Pancetta-wrapped Cod with Grain and Baked Vegetable salad in a hot Balsamic Vinaigrette with Spinach.
https://uploads.tapatalk-cdn.com/20190613/e3fe404a86b1ff32de7da1239f194b9b.jpg
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Looks nice, Tony... Is that fresh spinach or frozen?:)
Marco.
Looks great mate, But did you really eat all THAT?.
(Hic)
https://uploads.tapatalk-cdn.com/20190613/2cef6c53753ffbcfa14d08433a59e1e2.jpg
:lol:
Man, I wouldn't like to feed you!
Marco.
Man, I wouldn't like to feed you!
Always make more than I think I need, trouble is I usually end up eating it all :)
In this instance I have enough left (that I didn't dish up) for lunch tomorrow.
mightymonoped
13-06-2019, 19:55
Looks nice, Tony... Is that fresh spinach or frozen?:)
Marco.
Busted! Was the weak link (well I did say bits and bobs). I squeezed the water out and used plenty of good butter and black pepper though [emoji13]
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Lol... I can tell the difference from experience, but it still looks nice and tasty:)
Did you not add some ground nutmeg? Always works great with spinach.
Marco.
mightymonoped
13-06-2019, 20:00
Lol... I can tell the difference from experience, but it still looks nice and tasty:)
Did you not add some ground nutmeg? Always works great with spinach.
Marco.
Will remember next time! [emoji4]
The unseen element was a real keeper though.. roasted four cloves of garlic in the oven then squeezed them into a really good balsamic & olive oil mix to coat the veg and grains. Very yummy.
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Duck
https://uploads.tapatalk-cdn.com/20190614/00599c89d42d010656421d9a0d76de66.jpg
Attempted upgrade with chorizo, extra white wine and chilli oil plus extra Parmesan.
No saving it, really.
https://uploads.tapatalk-cdn.com/20190614/1d6ff3a62e9fba4dba252d1450aea8ef.jpghttps://uploads.tapatalk-cdn.com/20190614/0ef8c8c9de29536b7562d9040c9fb5ca.jpg
InThe Sticks
15-06-2019, 20:18
https://i.imgur.com/W5Xid7H.jpg
From scratch Tom Yum (hot and sour) soup.
If one is feeling under the weather or just generally needs a kick up the arse, then this will fit the bill!
All of lifes ills will be purged after a bowl of this, its a taste explosion!
Oh, and can be made in 15 minutes flat.
Looks tremendous, Gary! What's the recipe? :)
Marco.
InThe Sticks
15-06-2019, 21:16
Lemongrass, galangal, red and green chili’s, fish sauce and kaffir lime leaves and lime juice. Oh and a decent chicken stock or use whats available from the store.
Or buy Tom yum paste or Thai red curry paste, its pretty much the same thing.
Cook that lot up for a few minutes then chuck in raw prawns, thai rice noodles etc and bingo, job done.
Frazeur1
15-06-2019, 21:56
26296Some fried potatoes and onion and a couple tasty grilled tuna steaks...
Lemongrass, galangal, red and green chili’s, fish sauce and kaffir lime leaves and lime juice. Oh and a decent chicken stock or use whats available from the store.
Or buy Tom yum paste or Thai red curry paste, its pretty much the same thing.
Cook that lot up for a few minutes then chuck in raw prawns, thai rice noodles etc and bingo, job done.
Nice one, will defo give that a go. Got everything in apart from the Kaffir lime leaves. Since I'm at it, may as well do a Thai red or green curry afterwards!:cool:
Marco.
26296Some fried potatoes and onion and a couple tasty grilled tuna steaks...
Looks interesting, Timothy.. Any chance of a bigger picture?:)
Marco.
Lemongrass, galangal, red and green chili’s, fish sauce and kaffir lime leaves and lime juice. Oh and a decent chicken stock or use whats available from the store.
Or buy Tom yum paste or Thai red curry paste, its pretty much the same thing.
Cook that lot up for a few minutes then chuck in raw prawns, thai rice noodles etc and bingo, job done.
Cool, love a Tom Yum. :)
I also add a teaspoon of Nam Prik Pao into each bowl before ladling the broth in, which is an amazing roasted chilli paste. Magic. :)
Nice one, will defo give that a go. Got everything in apart from the Kaffir lime leaves. Since I'm at it, may as well do a Thai red or green curry afterwards!:cool:
Marco.
You really need the lime leaves. Most Oriental shops will have them frozen in a plastic tub, which is my favourite, way better than dry.
Oh mate, I know... Wouldn't dream of not using them in recipes like that. Has to be authentic! We've got a great Thai noodle bar in Wrexham, with a shop attached, which sells all of that kind of stuff: http://trythaishop.co.uk/
What I meant was I wouldn't have to buy anything to make the soup, apart from the Kaffir lime leaves. Got the rest of the ingredients:)
Marco.
I also add a teaspoon of Nam Prik Pao into each bowl before ladling the broth in, which is an amazing roasted chilli paste. Magic. :)
Good tip, and noted! :thumbsup:
Marco.
Today's lunch [having something light, as I'm going out soon, so will be having dinner later]:
Kiln-roasted salmon (with mustard and honey), with a fresh celeriac remoulade, made with Dijon mustard, mayonnaise and fresh dill (from our garden), topped with capers and diced red peppers, and some Gravadlax sauce on the side:
https://imagizer.imageshack.com/v2/1024x768q90/923/32vvdY.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/1revgR.jpg
Roast chicken later for dinner!:cool:
Marco
Sometimes you gotta make stuff up with what you have.
Eat of the week I reckon. So gotta document for future reference.
Half a green pepper, 2 spring onions, 4 halfed cherry tomatoes, half a red chilli, 10 leaves Thai basil fried in butter/olive oil but in an obvious order. Three eggs dumped into it and scrambled with it. Ripe Chaource dumped on top.
Fried chorizo slices and 4 hash browns plus Piri Piri sauce.
Ace.
https://uploads.tapatalk-cdn.com/20190616/2a7f41aa1393d47efce180a993ac7de8.jpghttps://uploads.tapatalk-cdn.com/20190616/f5f507de62706d666c8603af47c9581d.jpg
Frazeur1
16-06-2019, 18:52
Sorry Marco, not sure how to get a bigger pic on here, probably shouldn’t have bothered, but it was good!
The Fountain at Tuddenham (about 3 miles north of Ipswich) http://www.tuddenhamfountain.co.uk/
My wife had Mediterranean Lamb Shank:
https://uploads.tapatalk-cdn.com/20190616/ca17c0162f6ee99ea1ce3b4bd3bf222b.jpg
I had 28 day aged ribeye:
https://uploads.tapatalk-cdn.com/20190616/09d3735b6efba8ca1793a73433e8e37b.jpg
Daughter had a roast, but I forgot to photo that, then she couldn’t decide on Crème Brûlée or Pecan cake so had a sample of each!
https://uploads.tapatalk-cdn.com/20190616/ae885ccddeaffc2f96211fa0abfdefcd.jpg
Son had chicken goujons - good thing about this place is that even the kids meals are properly done and not processed rubbish. The staff are always friendly and reasonably priced.
Today's lunch [having something light, as I'm going out soon, so will be having dinner later]:
Kiln-roasted salmon (with mustard and honey), with a fresh celeriac remoulade, made with Dijon mustard, mayonnaise and fresh dill (from our garden), topped with capers and diced red peppers, and some Gravadlax sauce on the side:
https://imagizer.imageshack.com/v2/1024x768q90/923/32vvdY.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/1revgR.jpg
Roast chicken later for dinner!:cool:
Marco
Looks lush! How’s the chicken?
Chicken was great, mate. Didn't have time to take pics. Your pub grub looked excellent, especially your lamb shank... Looks like it had some lovely flavours!
Looks like you had a nice time:cool:
Marco.
Some Vietnamese beef stock I froze months ago for a Pho.
God this was good. Invented on the spot. Added red chilli, Pak Choi, Thai basil, red and green pepper, spring onion, coriander and the killer ingredient a whole 21 day ribeye in thin strips.
It appears ribeye loves being cooked in Pho stock.
https://uploads.tapatalk-cdn.com/20190617/2a3c665bdbfdbdf8062a883165501993.jpghttps://uploads.tapatalk-cdn.com/20190617/8dda8b6f8bc6af891d8207fb6cbec453.jpghttps://uploads.tapatalk-cdn.com/20190617/02f7040a808d204910738667ec437434.jpghttps://uploads.tapatalk-cdn.com/20190617/3fd5c1e9ce9e7f1fb04244a0bb0eac52.jpg
Yum-yum, looks awesome!:eek::cool:
Marco.
Waga.
Korean beef type thing. Great as usual.
https://uploads.tapatalk-cdn.com/20190618/f00b36f736fddea0032869503f74515d.jpg
InThe Sticks
18-06-2019, 19:17
Some Vietnamese beef stock I froze months ago for a Pho.
God this was good. Invented on the spot. Added red chilli, Pak Choi, Thai basil, red and green pepper, spring onion, coriander and the killer ingredient a whole 21 day ribeye in thin strips.
It appears ribeye loves being cooked in Pho stock.
https://uploads.tapatalk-cdn.com/20190617/8dda8b6f8bc6af891d8207fb6cbec453.jpg
That looks superb and really tasty! Gonna have a go at that sometime :champagne:
InThe Sticks
18-06-2019, 19:42
My effort tonight..
Free range chicken untrussed then skin removed (not the most fun task tbh) then marinaded in salt and lemon juice to add some zing to the meat and draw out the moisture, then trussed up again…
https://i.imgur.com/WpFtdmg.jpg
Made a decent Tandoori marinade (theres a whole ton of yoghurt under that spice).
https://i.imgur.com/QOHcGj2.jpg
Now, just have to wait 24 hours for the marinade to do its magic, then either cook it on the BBQ rotisserie or (as the weather looks crap tomorrow) in a hot oven..
https://i.imgur.com/aYg0GOK.jpg
Gammon with roasties cooked in duck fat
https://uploads.tapatalk-cdn.com/20190618/cbb11809ea71ce25d3cb45c9dc761961.jpg
That looks superb and really tasty! Gonna have a go at that sometime :champagne:Just boil the stock ingredients for 10 minutes and sieve to remove solids. Make loads freezes brilliantly.
I used Kallo organic beef stock cubes as the base.
Nice one, will defo give that a go. Got everything in apart from the Kaffir lime leaves. Since I'm at it, may as well do a Thai red or green curry afterwards!:cool:
Ok, I tasked my tame chef [Del], lol, with making said Tom Yum soup for lunch. However, I wanted more of a clear broth, but still packed full of flavour and spicy heat:
https://imagizer.imageshack.com/v2/1024x768q90/924/xf7B09.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/Pf4OUl.jpg
She also put a few added ingredients in (including fresh coriander/spring onions), and followed Neil's tip of first filling the bowl with some Nam Prik Pao... It was superb!:cool:
Marco.
Looks good Del (er… Marco:));)
I will say the Waga unclear broth in the last food pic post of mine was pretty friggin' A. I would seriously like to know how it was made.
Alas, I will never find out.:(
My effort tonight..
Free range chicken untrussed then skin removed (not the most fun task tbh) then marinaded in salt and lemon juice to add some zing to the meat and draw out the moisture, then trussed up again…
https://i.imgur.com/WpFtdmg.jpg
Made a decent Tandoori marinade (theres a whole ton of yoghurt under that spice).
https://i.imgur.com/QOHcGj2.jpg
Now, just have to wait 24 hours for the marinade to do its magic, then either cook it on the BBQ rotisserie or (as the weather looks crap tomorrow) in a hot oven..
https://i.imgur.com/aYg0GOK.jpgLast pic looks like the alien that came out of John Hurt's stomach in the original film:D
Sure it'll taste great but be sure to cook it well enough for it not to come out of yours!!!;);)
Use up the herbs before they go off. The Thai basil you see there changes colour when it hits heat so probably shouldn't be used as a garnish like that. But it is incredible stuff and you need it in your life.
Pho broth this time with Udon noodles rather than rice. Expensive but good.
https://uploads.tapatalk-cdn.com/20190619/159f913b49bdda397a74480436dd2559.jpghttps://uploads.tapatalk-cdn.com/20190619/e71b3ea5ff87739703a7c30ad1a0813b.jpghttps://uploads.tapatalk-cdn.com/20190619/722d371d58fc3157bcbb4d8e1f9a5684.jpg
Looks good Del (er… Marco:));)
I will say the Waga unclear broth in the last food pic post of mine was pretty friggin' A. I would seriously like to know how it was made.
Alas, I will never find out.:(
Cheers, mate. Del's defo the chef(ess) around here. I'm the sommelier!:D
The Waga looked great. I'm sure you could find a recipe somewhere, though...
Marco.
Those Udons are different to the ones we use, which are 'round' and somewhat 'snake-like', not flat: https://www.google.com/search?q=udon+noodles&tbm=isch&source=iu&ictx=1&fir=TjV2MwZZpdaaiM%253A%252C0HgQYD1WF8XriM%252C%25 2Fm%252F014jz8&vet=1&usg=AI4_-kRXpHk7Ownhn7NyD0G7Krb7HXTv0w&sa=X&ved=2ahUKEwi06MnwnfbiAhWEmFwKHb2RCBYQ_B0wH3oECAgQA w#imgrc=tlYwOpvln-mDYM:&vet=1
Wonder which ones are the genuine variety?:hmm:
Anyway, your broth looks the biz!:cool:
Marco.
Those Udons are different to the ones we use, which are 'round' and somewhat 'snake-like', not flat: https://www.google.com/search?q=udon+noodles&tbm=isch&source=iu&ictx=1&fir=TjV2MwZZpdaaiM%253A%252C0HgQYD1WF8XriM%252C%25 2Fm%252F014jz8&vet=1&usg=AI4_-kRXpHk7Ownhn7NyD0G7Krb7HXTv0w&sa=X&ved=2ahUKEwi06MnwnfbiAhWEmFwKHb2RCBYQ_B0wH3oECAgQA w#imgrc=tlYwOpvln-mDYM:&vet=1
Wonder which ones are the genuine variety?:hmm:
Anyway, your broth looks the biz!:cool:
Marco.
Genuine is flat rice noodles with Pho, or vermicelli with Bun. :)
Sure, Neil. I'm no expert on Japanese food, but I'm just wondering what shape/texture represents authentic Udon noodles... This is the 'fresh' form we get them in, from an Asian supermarket in Liverpool:
https://imagizer.imageshack.com/v2/1024x768q90/921/imm8yP.png
...which look quite different to those Justers used. Now I know his were dry, but they were also flat, whereas the ones above are rounded, and 'worm-like' in shape. So I can also imagine the texture being quite different. Perhaps there are different types of Udons?:hmm:
It's no biggie, but maintaining authenticity with any cuisine is something I'm quite focussed on, and so like to get it as right as I can:)
Marco.
P.S Ours weren't expensive either, as they weren't bought from a poncy deli/supermarket:ner:;) We get four of those packets, shown above, for £1.60!
Granty's favourite tonight.... Homemade stir-fried Chinese lemon chicken, with egg-fried rice and some sliced spring onions:
https://imagizer.imageshack.com/v2/1024x768q90/924/Xe71tr.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/N0kUVh.jpg
Marco.
Where is mine..postie has been and no doggy bag
Sure, Neil. I'm no expert on Japanese food, but I'm just wondering what shape/texture represents authentic Udon noodles... This is the 'fresh' form we get them in, from an Asian supermarket in Liverpool:
https://imagizer.imageshack.com/v2/1024x768q90/921/imm8yP.png
...which look quite different to those Justers used. Now I know his were dry, but they were also flat, whereas the ones above are rounded, and 'worm-like' in shape. So I can also imagine the texture being quite different. Perhaps there are different types of Udons?:hmm:
It's no biggie, but maintaining authenticity with any cuisine is something I'm quite focussed on, and so like to get it as right as I can:)
Marco.
P.S Ours weren't expensive either, as they weren't bought from a poncy deli/supermarket:ner:;) We get four of those packets, shown above, for £1.60!
Thats the size i usually get too
Where is mine..postie has been and no doggy bag
Did you go through the 'Just Eat' website, sir? If so, I'll be having words with the driver!:D
It was yummy, as like you, I love lemon chicken. She does an awesome sweet & sour, too.....;)
Marco.
Thats the size i usually get too
Yeah, I just don't know which ones are the 'right' Udons...?:hmm:
Marco.
Took my dad here today for lunch: https://www.danoichester.co.uk/
It was superb... One of the best and most authentic Italian restaurants I've been to in the UK [and where the food doesn't centre around badly done pizza and pasta]!:doh: :cool:
Marco.
Looks nice. Fresh, well lit and clean
Yup, just as a real Italian restaurant should! Check out their lunch menu: https://www.danoichester.co.uk/lunch-menu/
Things such as Vitello Tonnato and Ravioli Burro e salvia, represent genuine Italian food (stuff I eat at home), and which you don't often see featured on menus in UK Italian restaurants.
Marco.
probably take the linguine, ravioli and the tortellini panna...stuff the first course. 3 mains please:eyebrows:
Tortellini alla Panna is also another classic!:)
However, in Italy, that would NEVER be a main course......;)
The other thing too, which I liked, was that the waiters/waitresses were all Italian, and spoke the language. No being served, on the cheap, by daft British students or kid-on 'Italians' (I'm Spanish but sort of look Italian), who haven't got a clue!:rolleyes:
We conversed with them in Italian, which all added to the authentic vibe.... The wine selection is also top-notch, and clearly put together by someone discerning, who *knows* what they're doing, rather than simply representing all the boring and unimaginative 'usual suspects', at various price points.
Highly recommended for anyone here who loves genuine Italian cuisine and wine, and who finds themselves in Chester!
Marco.
Yup tortellini is more a starter in the ones I've been in.
Still could have a small plate of each. I like lots of small dishes like that.
Chinese do it very well
Looks fabulous, wouldn’t work for us though, my son is a pizza monster!
Yup tortellini is more a starter in the ones I've been in.
Still could have a small plate of each. I like lots of small dishes like that.
Chinese do it very well
Indeed they do, especially in terms of Dim Sum, and we enjoy that every time we visit our favourite eateries in Liverpool's Chinatown:)
In Italy, all pasta dishes are strictly 'entrees' (after the antipasto), followed by either the meat or fish courses, then dessert. That's how it works, and you'd NEVER - *EVER* see pizza served outside of a dedicated pizzeria, where there would always be a proper wood-fired oven.
Marco.
Looks fabulous, wouldn’t work for us though, my son is a pizza monster!
Lol - is that proper pizza though, or those 'deep pan/stuffed crust' abominations, posing as 'pizzas'?;)
Marco.
Lol - is that proper pizza though, or those 'deep pan/stuffed crust' abominations, posing as 'pizzas'?;)
Marco.
Proper pizza - I'll see if I can find some pictures from when we were in Italy last summer - I swear he had a pizza bigger than him every day of the holiday!
We often make our own on a weekend, the kids love doing that and we have a lot of fun, and they always taste fabulous!
Anyway, tonight's scran (following on from our discussion of Italian food)... Spaghetti alle Vongole (spaghetti with clams in LOTS of fresh garlic and chilli, parsley, olive oil, shallots and white wine):
https://imagizer.imageshack.com/v2/1024x768q90/921/jj3a0s.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/Knuo6o.jpg
...enjoyed with a glass or three of vino, al fresco, in the Wrexham sunshine:
https://imagizer.imageshack.com/v2/1024x768q90/924/e2djty.jpg
:cheers:
Marco.
Proper pizza - I'll see if I can find some pictures from when we were in Italy last summer - I swear he had a pizza bigger than him every day of the holiday!
We often make our own on a weekend, the kids love doing that and we have a lot of fun, and they always taste fabulous!
Nice one, mate. You're bringing them up the right way!:respect:
Marco.
This was one from Christmas Eve - become a bit of a family tradition to make pizzas after the crib service at church - you can see she was having a laugh! :)
https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/48427752_10214893016133498_3049567148281167872_n.j pg?_nc_cat=103&_nc_ht=scontent-lht6-1.xx&oh=73cc749db1f49fc3748d6d81685bafd0&oe=5D84A4CF
And here's a couple of son in Italy... He ate them at least this big every day!
https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/38942483_10213966964102776_3562298282493345792_n.j pg?_nc_cat=105&_nc_ht=scontent-lht6-1.xx&oh=11ffc1397cdf463dffa4d3fbc54bd8d2&oe=5D872F4A
https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/39137873_10213966932861995_8087963527685341184_n.j pg?_nc_cat=101&_nc_ht=scontent-lht6-1.xx&oh=f5fa071ce6cc7c7337a5a513bc342c19&oe=5DC1C11A
Lol - nice pics mate, and cute kids:)
Not sure about the ketchup, though - you'll have to wean him off that!!:eyebrows:;)
Marco.
Not sure about the ketchup, though - you'll have to wean him off that!!:eyebrows:;)
No chance - he takes after his mum - she even has ketchup on a roast! :eek: :rolleyes:
And one man's ketchup is another man's mayo...(!) I have mayo with loads of things, especially chips but including pizza, and lots of people think that's weird!
Sure, sauce I like. Mayo etc I hate.
Different strokes I guess.
After saying that I don't have a lot of it now, but sometimes I get a need for foods.
Chips for instance
No chance - he takes after his mum - she even has ketchup on a roast! :eek: :rolleyes:
Jeez - you mad Brits!:mental::lol:
Marco.
If someone wants a foolproof, authentic and minimal way to do Tom Yum then you can build the individual ingredients into the serving bowl:
Fish sauce, start with 3 tablespoons
Lime juice, usually half a lime
A small red chilli with some perforations
A heaped teaspoon of Nam Prik Pao
Fresh torn coriander leaves
The broth consists of
Water
Bashed whole lemongrass
Thumb sized piece of galangal, sliced
Handful of Kaffir Lime leaves, at least six
I use the serving bowls (should be large!) to measure how much water I need.
Simmer the broth for 15 or so mins then strain it into a new pan. Add in loads of halved baby mushrooms, until they shrink, then in with raw king prawns and crank up the heat until the liquid starts bubbling. Immediately ladle into the bowls and give a good stir.
Now the important part: you need to taste the broth. You might want a touch more lime or a dash more fish sauce. This balance of sour and salty is the foundation of great Tom Yum. :)
Some people like to add shrimp heads into their broth, well if you have them go for it.
well, no pics but was treated to lunch in the Livingston Wotherspoons, Its a lot better than the usual ones probably due to it being on end of the designer outlet.
I had haddock and chips and a coke and it was £5.75 ; he paid :ner:
was excellent too
Nice one, mate... So who's "he"?:)
Marco.
Neighbour. He needed to go to hospital for xray so i took him up, then went shopping.
Cool... Did you ever get a 'reward' for washing that burd's scanties?:D
Marco.
Cool... Did you ever get a 'reward' for washing that burds scanties?:D
Marco.Now now, being kind is it's own reward [emoji3526]
Ah, so it was payment 'in kind'? Say no more;)
Marco.
You guys got me crying with laughter!:cheers:
Well, we aim to please!:D
Anyway, tonights scran, accompanied by some Aperol Spritzers and vino... First up the cocktails (using my own 'secret' recipe):
https://imagizer.imageshack.com/v2/1024x768q90/922/ODPqRa.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/EMYc7k.jpg
The key is in using a good quality Prosecco (DOCG Valdobbiadene Superiore), as it gives the drink a quality foundation and depth of flavour. The above Prosecco is from Aldi, and highly recommended.
Now the grub...
To start, a classic Italian antipasto, consisting of various cured cold meats, such as Parma ham, Milano salami, coppa, mortadella and various olives/pickles, accompanied by some crusty sourdough bread:
https://imagizer.imageshack.com/v2/1024x768q90/922/Y7gQzl.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/Ets7R5.jpg
Red wine to accompany the antipasto and kebabs is a GENUINE Italian Lambrusco (not the cheap piss-water, often served at hen parties):
https://imagizer.imageshack.com/v2/1024x768q90/921/3I5FGj.jpg
This stuff is stunning, and great served *slightly chilled* (not ice-cold like Prosecco). It's from Tesco's Finest range, and very highly recommended. Lovely deep blackcurrant colour, and super-fruity with bramble, damson and blackcurrant flavours, also slightly sweet and fizzy. Could easily be enjoyed as an aperitif.
Trust me, this is 90% as good as the Lambrusco you get in Italy. £18 a bottle though, so not cheap.
And from our charcoal BBQ, three types of kebabs: lemon-pepper chicken, Chinese chicken and lamb with mint, served with a freshly-dressed side salad and celeriac remoulade:
https://imagizer.imageshack.com/v2/1024x768q90/924/mMpcmy.jpg
It all went down well, enjoyed outside in a gloriously sunny summer's evening!:cheers:
Marco.
I would have got shot drinking those. Lol. Beer and whisky or u were a sissy [emoji23]
Fishy stuff.
The skin stuck to the bag.
Cooked in chilli butter with a soy, brown sugar and garlic sauce for the veg.
Pretty good.
https://uploads.tapatalk-cdn.com/20190622/531846290fa03b579250aeb6ce577b0e.jpg
And another natural light version for the master of photography...:D
Excuse the feet, Marco:)
https://uploads.tapatalk-cdn.com/20190622/831ba1a327040387d7bef2b2e90c33a8.jpg
I would have got shot drinking those. Lol. Beer and whisky or u were a sissy [emoji23]
Lol... This is 2019 mate, not 1979!:D;)
Plus, in Italy, we've been drinking cocktails (and proper Lambrusco like that) for YEARS!!
Did you like the spread?:)
Marco.
And another natural light version for the master of photography...:D
Excuse the feet, Marco:)
https://uploads.tapatalk-cdn.com/20190622/831ba1a327040387d7bef2b2e90c33a8.jpg
Looks awesome, Justers, and great pics!:thumbsup:
Marco.
My wife remarked that your meat platter shot, the second one down, looked good.
As for £18 for the Lambrusco, it had better be good. What was the ABV on it just out of curiousity?
looking forward to seeing what the fish looks like cooked?
Well, we aim to please!:D
Anyway, tonights scran, accompanied by some Aperol Spritzers and vino... First up the cocktails (using my own 'secret' recipe):
https://imagizer.imageshack.com/v2/1024x768q90/922/ODPqRa.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/EMYc7k.jpg
The key is in using a good quality Prosecco (DOCG Valdobbiadene Superiore), as it gives the drink a quality foundation and depth of flavour. The above Prosecco is from Aldi, and highly recommended.
Now the grub...
To start, a classic Italian antipasto, consisting of various cured cold meats, such as Parma ham, Milano salami, coppa, mortadella and olives/pickles, accompanied by some crusty sourdough bread:
https://imagizer.imageshack.com/v2/1024x768q90/922/Y7gQzl.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/Ets7R5.jpg
Red wine to accompany the antipasto and kebabs is a GENUINE Italian Lambrusco (not the cheap piss-water, often served at hen parties):
https://imagizer.imageshack.com/v2/1024x768q90/921/3I5FGj.jpg
This stuff is stunning, and great served *slightly chilled* (not ice-cold like Prosecco). This one is from Tesco's Finest range, and very highly recommended. Lovely deep blackcurrant colour, and super-fruity with bramble and blackcurrant flavours, also slightly sweet and fizzy. Could easily be enjoyed as an aperitif. Trust me, this is 90% as good as the Lambrusco you get in Italy. £18 a bottle though, so not cheap.
And from our charcoal BBQ, three types of kebabs: lemon pepper chicken, Chinese chicken and lamb with mint, served with a freshly dressed side salad and celeriac remoulade:
https://imagizer.imageshack.com/v2/1024x768q90/924/mMpcmy.jpg
It all went down well, enjoyed outside in a gloriously sunny summer's evening!:cheers:
Marco.
Looks fab, mate, going to have to do antipasti for lunch tomorrow after seeing that! Kebabs look great too. We're having takeaway chicken kebab tonight - Saturday night is my evening off from cooking! :)
My wife remarked that your meat platter shot, the second one down, looked good.
As for £18 for the Lambrusco, it had better be good. What was the ABV on it just out of curiousity?
8%, dude. As you'll no doubt know, Lambrusco is not a heavily alcoholic wine. It's secret is in being young, fresh and fruity - and in *really* tasting the grapes. It's absolutely gorgeous, and one of the best of its type, if you appreciate what real Lambrusco is about.
See it as rather sumptuously flavoured, fizzy alcoholic Ribena:)
The only thing is, if I were in Piemonte, in Italy (where this wine originates from), sitting in an unpretentious family-run trattoria, I'd expect to be drinking a litre of the stuff for about 12 Euros.
Marco.
Looks great Marco although I must say the piece of meat on the skewer nearest the camera looks a bit dodgy?:lol:
What part of the animal is this?
Looks fab, mate, going to have to do antipasti for lunch tomorrow after seeing that! Kebabs look great too. We're having takeaway chicken kebab tonight - Saturday night is my evening off from cooking! :)
Lol, cheers... Are you a creature of habit, and so do set things/eat certain things on set days? My dad's like that!:D
We're much more spontaneous, and simply eat what we like, when we like.... Don't have set eating times either. We just eat when we're hungry! Anyway, I was thinking of you when I was enjoying my Aperol Spritz!:cool:
Marco.
Looks great Marco although I must say the piece of meat on the skewer nearest the camera looks a bit dodgy?:lol:
What part of the animal is this?
Hahaha... It's skewered chicken breast coated in Chinese spices, then cooked on the BBQ, which is why it's pink! Think Char Siu pork, daftee:D
Marco.
Hahaha... It's chicken breast coated in Chinese spices, which is why it's pink! Think char Siu pork, daftee:D
Marco.
:D
InThe Sticks
22-06-2019, 20:14
Fishy stuff.
The skin stuck to the bag.
Cooked in chilli butter with a soy, brown sugar and garlic sauce for the veg.
Pretty good.
https://uploads.tapatalk-cdn.com/20190622/531846290fa03b579250aeb6ce577b0e.jpg
Apart from sea bass, i'm not a fan of fish, but...
That does look very tasty :stalks:
:D
Lol... It was pink for the same reason that this is:
https://imagizer.imageshack.com/v2/1024x768q90/922/eMtv6R.jpg
;)
Marco.
Got me dribbling now!:drool:
The key was this bit from earlier, mate:
And from our charcoal BBQ, three types of kebabs: lemon-pepper chicken, Chinese chicken and lamb with mint, served with a freshly-dressed side salad and celeriac remoulade...
;)
Three entirely different taste sensations, which is what was intended for the kebabs:)
Marco.
Lol, cheers... Are you a creature of habit, and so do set things/eat certain things on set days?
No, not really, but as the main cook in the house I put my foot (and lacey pinny!) down for one night of the week and so Saturday is normally my night off.
We're much more spontaneous, and simply eat what we like, when we like.... Don't have set eating times either. We just eat when we're hungry!
Used to be, but too (constantly hungry) cheeky monkeys put paid to that!
Anyway, I was thinking of you when I was enjoying my Aperol Spritz!:cool:
Back on the Spanish red tonight, didn't manage to get any Aperol today, but should hopefully be some in the bigger Tesco tomorrow (currently on special - £10 from £15, so may have to stock up! :) )
No, not really, but as the main cook in the house I put my foot (and lacey pinny!) down for one night of the week and so Saturday is normally my night off.
Ha - shame about the pinny. No doubt you'll have felt naked without it!:D
Used to be, but too (constantly hungry) cheeky monkeys put paid to that!
Just get them making pizzas!!:eyebrows:
Back on the Spanish red tonight, didn't manage to get any Aperol today, but should hopefully be some in the bigger Tesco tomorrow (currently on special - £10 from £15, so may have to stock up! :) )
I've got a 2005 Faustino Gran Riserva Rioja I may consider uncorking and serving with tomorrow's roast lamb... I presume you'd approve?;)
Btw, in terms of Aperol, did you see this: https://theartofsound.net/forum/showthread.php?64605-Crap-Weather-For-June&p=1100196#post1100196
Marco.
I've got a 2005 Faustino Gran Riserva Rioja I may consider uncorking and serving with tomorrow's roast lamb... I presume you'd approve?;)
Who wouldn't approve of a Faustino I. :)
Btw, in terms of Aperol, did you see this: https://theartofsound.net/forum/showthread.php?64605-Crap-Weather-For-June&p=1100196#post1100196
I did miss that. Very kind thank you, but save your boot space for a couple of nice Amarone's or Barolo's for your cellar. (Aperol is quite often on special as it is now at £10 a pop, so I'll put a few in the cupboard. :) )
No worries... Would you still say that if I told you it cost about a fiver a bottle over there?:eyebrows:
Btw, see here: https://www.hellomagazine.com/cuisine/2018031547033/aldi-budget-aperol-spritz/ and here: https://www.mirror.co.uk/money/shopping-deals/lidl-bestselling-aperol-dupe-bitterol-12750108
I've had both, and you can hardly tell the difference between them and the 'real' Aperol...... Worth checking out.
Marco.
No worries... Would you still say that if I told you it cost about a fiver a bottle over there?:eyebrows:
Btw, see here: https://www.hellomagazine.com/cuisine/2018031547033/aldi-budget-aperol-spritz/ and here: https://www.mirror.co.uk/money/shopping-deals/lidl-bestselling-aperol-dupe-bitterol-12750108
I've had both, and you can hardly tell the difference between them and the 'real' Aperol...... Worth checking out.
Marco.
Never knew Aldi/Lidl did alternatives - I will definitely give those a try - cheers buddy!
Sent from my iPad using Tapatalk
No worries... The Aperini, from Aldi, is the better of the two, and TBH I think is simply Aperol sold under a different name! You can buy the Prosecco there too, so all your shopping done under the one roof:)
Marco.
Sweet n sour battered chicken fried ricehttps://uploads.tapatalk-cdn.com/20190623/6237d1b78a4181eb7c1153c0c78fbce5.jpg
Pie with mushroom, leak and fondant pots.
https://uploads.tapatalk-cdn.com/20190623/ca5d6ae2782acc5da33551442f1b2f05.jpg
Sweet n sour battered chicken fried ricehttps://uploads.tapatalk-cdn.com/20190623/6237d1b78a4181eb7c1153c0c78fbce5.jpg
Looks not bad... I'm guessing M&S?:)
Marco.
Pie with mushroom, leak and fondant pots.
https://uploads.tapatalk-cdn.com/20190623/ca5d6ae2782acc5da33551442f1b2f05.jpg
Pie looks good, dude. Was it homemade?
Marco.
Pie looks good, dude. Was it homemade?
Marco.No it's a Bigham.
Two for £8. Worth the money and free ramekins.
Cool, looks pretty decent. I like fondant potato, but can only go so much, as it's very rich and quite 'heavy'... Tend to prefer mash, with pies:)
Marco.
I agree but variety is the spice of life.
The fondants weren't worth the effort but nice for a change.
Anyway here's what I really had tonight. The above was from a while ago but I'd never posted it. Waste not, want not.
This was much nicer than I expected it to be.
Just an Angus burger fried with onions, mushrooms and jalepenos, pressing the burger into the mix while cooking in groundnut oil.
Cheese melted with a cup over the burger.
Mustard and tomato on the roll.
Caramelised jalepeno/onion/mushroom mix tasted great. Groundnut oil is a good choice for this.
https://uploads.tapatalk-cdn.com/20190623/20f921de31d1c954c026384547578ecc.jpg
Lol... What are you like?:D
Looks ok.
I had roast leg of lamb today with homemade mint sauce, with all the usual trimmings, but also Del had made a butternut squash and cauliflower Mornay... Was delish, but forgot to take pics!:doh:
Marco.
mad-moon
23-06-2019, 19:23
Lol... What are you like?:D
Looks ok.
I had roast leg of lamb today with homemade mint sauce, with all the usual trimmings, but also Del had made a butternut squash and cauliflower Mornay... Was delish, but forgot to take pics!:doh:
Marco.
so Cauliflower cheese with butternut squash mixed in....
Looks not bad... I'm guessing M&S?:)
Marco.Sainsbury. Their fried rice packs are very nice and the chicken was proper. Really good scran
so Cauliflower cheese with butternut squash mixed in....
Sort of, but not as heavy as cauliflower cheese can be (depending on the type of cheese used). This was much lighter, but just as tasty:)
Marco.
Sainsbury. Their fried rice packs are very nice and the chicken was proper. Really good scran
Nice one:)
Marco.
Tbh it was better than a proper chinese
Tbh it was better than a proper chineseFinding that seriously hard to believe. Better than your local Chinky, maybe. But a top Chinese restaurant? Nah... Shirley not!
Fish n chips with onion ringshttps://uploads.tapatalk-cdn.com/20190624/1d4ac827571b2f15af348d998eacde8e.jpg
Homemade chicken katsu with organic wholegrain and quiona rice.
https://uploads.tapatalk-cdn.com/20190624/38a6016661245fd577c87fe8766aa366.jpg
Armoniche All’Uovo, holds sauce well,
https://uploads.tapatalk-cdn.com/20190624/bad4c8c37880ae53d8c07d96e0f27ddb.jpg
Homemade chicken katsu with organic wholegrain and quiona rice.
https://uploads.tapatalk-cdn.com/20190624/38a6016661245fd577c87fe8766aa366.jpg
Nice, but I'd probably find all those coriander leaves a little unpalatable... Like the look of the chicken, though!:)
Marco.
Armoniche All’Uovo, holds sauce well,
https://uploads.tapatalk-cdn.com/20190624/bad4c8c37880ae53d8c07d96e0f27ddb.jpg
Nice pasta that, isn't it Roy:)
Marco.
Nice pasta that, isn't it Roy:)
My new favourite I think Marco.
We popped into an Aldis in Walton/Frinton to get some flowers & a bottle of scotch as we were visiting my other halves 96(!) year old aunt & I spotted this, it's excellent.
Nice, but I'd probably find all those coriander leaves a little unpalatable... Like the look of the chicken, though!:)
Marco.I wasn't cooking for you bro. But basically when mixed in they taste great IMHO. Love coriander, me.
mad-moon
24-06-2019, 21:32
Fish n chips is one of my favs...So I'd scoff Grants food, no problem...I adore that chicken Katsu...and that looks nicely presented too....Corriander is a bit of a marmite type affair...You love it...or you hate it...I love the stuff, stalks and all...so probably would have mixed some into the curry sauce too...HA!
I wasn't cooking for you bro. But basically when mixed in they taste great IMHO. Love coriander, me.
So do I, bro (particularly when blended into Asian-based sauces, especially curries), but when used 'raw' like that, just a few leaves sprinkled on top of an accompanying dish, not the whole plant!:eyebrows:
Anyway, as long as you enjoyed it. I love what the Americans call coriander: 'Cilantro'... Cool name:)
Marco.
A huge bunch a fresh, uncooked coriander in a bowl of ramen is awesome too.
Wagamama know this. And they have also cottoned on to kimchi, which is massive in ramen.
Katsu is really easy to make. And seriously nice.
Katsu version 2 will be better.
It's also great cold with no rice. In all honesty that wholegrain quiona rice had too strong a taste. Just plain white rice is best I reckon.
A huge bunch a fresh, uncooked coriander in a bowl of ramen is awesome too.
It's not the flavour I dislike dude, far from it, as I *love* coriander, but rather the texture/consistency... In that respect, I find bunches of dry coriander leaves as unpalatable and hard to digest/get down as flat-leaf parsley, which some folk cover food with.
However, if you don't have that problem, then fill yer boots!:cool:
Marco.
No way is it as hard to cope with as flat leaf parsley. Stir it in and it softens quickly.
Anyway, you need to concentrate less on coriander and more on photography.;)
BTW tonight's supper.
https://uploads.tapatalk-cdn.com/20190625/a425f091f8d418f6fa7c87c15d76688c.jpg
No way is it as hard to cope with as flat leaf parsley. Stir it in and it softens quickly.
Yesh, but it 'softens' even more when it's been blended into a sauce!:D
I feel much the same with Italian cooking, and the use of fresh basil in a tomato pasta sauce. Do I want it IN the sauce, to flavour it? Most definitely yes. Do I want it torn into strips, or whole, sprinkled on top of the finished pasta dish, to chew on? No, do I fuck:lol:;)
Anyway, just yankin' yer chain, bro...
Marco.
The one thought I had is there is coriander and coriander.
Bear in mind that it was mass produced, flimsy shite coriander I was using. As so does Waga.
Now if you go to a decent market you'll probably come across some decent shit. That's a different proposition altogether and I personally wouldn't want it raw.
But a fresh plate of tomato, basil and extra virgin olive oil of the highest quality for all three ingredients? Amazeballs.
Look on eBay and research cameras. I reckon if you try hard and know your stuff you can easily beat this here mobile phone for not much money.
Do it for respect. In the name of respect. For nothing more than respect. Then yank her chain when you know you have me beat.
:)
The one thought I had is there is coriander and coriander.
Bear in mind that it was mass produced, flimsy shite coriander I was using. As so does Waga.
Now if you go to a decent market you'll probably come across some decent shit. That's a different proposition altogether and I personally wouldn't want it raw.
Lol, now we're getting somewhere... The only coriander we buy is the proper stuff from an Asian supermarket (the same as all such other ingredients for the curries and Chinese dishes we make), and flimsy it is not;)
Simply because it's cheaper and better than any of the stuff sold in 'posh' supermarkets or delis. I'm surprised you don't seem to use these types of places, as in a city like Bristol, there must be a large Asian community in some parts, thus stores catering for their culinary needs:)
Look on eBay and research cameras. I reckon if you try hard and know your stuff you can easily beat this here mobile phone for not much money.
Do it for respect. In the name of respect. For nothing more than respect. Then yank her chain when you know you have me beat.
Ha - I promise I'll do that when/if my current camera goes tits up. At the moment, it's perfectly adequate for my needs, and so as I seek to save the planet by reducing waste, I'll continue using it for now.
Marco.
rmcin626
26-06-2019, 09:26
Just wondered if anyone has been watching the The Chef Show on Netflix?
Nope - not heard of it. Is it worth it, Robin?
rmcin626
26-06-2019, 09:45
Nope - not heard of it. Is it worth it, Robin?
I think it’s great a follow on from the movie Chef, starring Jon Favreau, which is really good, watch the movie first.
Lol, now we're getting somewhere... The only coriander we buy is the proper stuff from an Asian supermarket (the same as all such other ingredients for the curries and Chinese dishes we make), and flimsy it is not;)
Simply because it's cheaper and better than any of the stuff sold in 'posh' supermarkets or delis. I'm surprised you don't seem to use these types of places, as in a city like Bristol, there must be a large Asian community in some parts, thus stores catering for their culinary needs:)
Ha - I promise I'll do that when/if my current camera goes tits up. At the moment, it's perfectly adequate for my needs, and so as I seek to save the planet by reducing waste, I'll continue using it for now.
Marco.I don't live in Bristol so no Asian stuff around here.
Better Marco pics would attract more people to your site by about 0.035%. That's another £4.5 million in advertising revenue for you isn't it?
Why does it say Bristol in your profile, then daftee? Did you just make it up?;)
You're absolutely right of course about the pics.
Marco.
Why does it say Bristol in your profile, then daftee? Did you just make it up?;)
You're absolutely right of course about the pics.
Marco.
It's a Bristol postcode. I'm about 15 miles outside staring directly at the Bristol channel as I type.
Well then, sweety, just like I require to do with cameras, you need to put more effort into sourcing proper Asian ingredients for your cooking... Found this great place in Eastgate Oriental City, BS5 :https://www.waiyeehong.com/
So, jump in the Boxty and get shopping! We travel 40 miles there and back to Liverpool to get our stuff, so don't be a lazy boy!! Do it for respect. In the name of respect. For nothing more than respect.
:lol::eyebrows:;)
Marco.
having lemon chicken tonight.
walpurgis
26-06-2019, 15:32
I'm contemplating haddock in breadcrumbs with spicy sweet potato wedges and fried cherry tomatoes and button mushrooms. Not entirely decided yet though.
Looks good https://uploads.tapatalk-cdn.com/20190626/ba81b43cd5294d158417800351f528d1.jpg
walpurgis
26-06-2019, 15:41
It does look nice. I could go for that myself. :)
Who's is it, Granty?:)
Marco.
m&s mate. was nice enough. not as good as the sainsbury sweet n sour but good
Well then, sweety, just like I require to do with cameras, you need to put more effort into sourcing proper Asian ingredients for your cooking... Found this great place in Eastgate Oriental City, BS5 :https://www.waiyeehong.com/
So, jump in the Boxty and get shopping! We travel 40 miles there and back to Liverpool to get our stuff, so don't be a lazy boy!! Do it for respect. In the name of respect. For nothing more than respect.
[emoji38]:eyebrows:;)
Marco.It seems there is just NO mutual respect!!!
WTF???
Anyway, use up ingredients time.
Hash of chorizo, potato, field mushrooms, onion, garlic, black pepper, spring onion, British corned beef, red pepper, coriander, chopped jalepeno and mature cheddar.
Excellent.
https://uploads.tapatalk-cdn.com/20190626/cbd5ccdad375aaf5d97aa411ecd76895.jpg
m&s mate. was nice enough. not as good as the sainsbury sweet n sour but good
Good stuff.. I like how you arranged it on the plate. Top marks for presentation!:thumbsup:
We're having a curry delivered tonight - first one in a while, so looking forward to it. Chicken Chaat Puri to start:
https://imagizer.imageshack.com/v2/1024x768q90/922/ZO6bVW.jpg
Followed by Lamb Tikka Rogan Josh (madras hot):
https://imagizer.imageshack.com/v2/1024x768q90/922/S4a26y.jpg
...with Pilau rice and a chapati.
Those are just sample pics, of course. I'll see if I can do some actual pics later. Never seen you eat any Indian food. Don't you like it?:)
Marco.
It seems there is just NO mutual respect!!!
WTF???
Soz, haven't a clue wot yer on about...:scratch:
Thought we were both just taking the piss!!
Marco.
Soz, haven't a clue wot yer on about...:scratch:
Thought we were both just taking the piss!!
Marco.Yeah so did I. And I was with that!
Lol - so you didn't see my last reply as being a piss take? Then you *are* a daftee!!:lol::eyebrows:
Marco.
Lol - so you didn't see my last reply as being a piss take? Then you *are* a daftee!![emoji38]:eyebrows:
Marco.No. Because no one would have taken it that way.
You lose. Face it.[emoji38]
Lose what? I wasn't aware of any competition.
The post was clearly a piss-take, with smileys and jokey language used, as well as me repeating what you had said earlier about respect [intended as a 'ner':ner:], so only a daftee would've taken umbrage!:doh:;)
Anyway, I think it's probably best if from now on we just stick to discussing the food:)
Marco.
Yeah constant wind up / fun posts always run a danger of being misinterpreted.
I'm not holding ANY grudges at all though. I know you well enough to judge who you are with reasonable accuracy. And you're an OK chap;):)
Cool - thank fuck for that!:D
And I feel the same towards you:grouphug:
Marco.
I had plenty of time after dropping off at Beavers :eyebrows: tonight so we’ve got an “early” dinner - HUGE portion of chicken enchiladas with homemade guacamole. Usually a winter dish but just fancied Mexican tonight. :)
https://uploads.tapatalk-cdn.com/20190626/dd19c1f3bc7fa7c1466470905ebba180.jpg
Cajun jambalaya https://uploads.tapatalk-cdn.com/20190627/49f1378c3e7bd2d6904c29d24a47b833.jpg
edit. that was good
Popped into Upminster today for some shopping, a quick look in 'Crazy Beats' Records & lunch in the 'Crumpled Horn'. A real bargain - £5.55 for 2 courses, I had tomato soup (which seemed freshly made, not tinned) which came with 2 big doorsteps of granary bread & butter & 3 sausages & mash, also very good. My other half had prawn cocktail & vegetable lasagne which she thoroughly enjoyed. Sorry, will get pics next time :D
Gorgeous day today in Wrexham, much like in the rest of the country, and was round at my dad's for lunch... View of the garden from where we ate:
https://imagizer.imageshack.com/v2/1024x768q90/923/vcr8el.jpg
Starter of pan-fried sea bass fillets in a lemon and fresh dill butter, with fried challots:
https://imagizer.imageshack.com/v2/1024x768q90/922/07704Z.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/KpShIf.jpg
Some wines and view of his patio area:
https://imagizer.imageshack.com/v2/1024x768q90/924/BOJgGL.jpg
A simple pot of pasta with homemade meat sauce:
https://imagizer.imageshack.com/v2/1024x768q90/924/Xn4725.jpg
And in the bowl:
https://imagizer.imageshack.com/v2/1024x768q90/922/JpC5xt.jpg
Not bad scran for an 86-year old man to cook, eh? Anyway, we spent a lovely day together outside in the glorious sunshine, chatting and enjoying the food and wine, and making some nice memories:cool:
Marco.
Nice scran. Was very warm here too. 22/23c I would think. Maybe 24.
Im cooked in the warm air
rmcin626
27-06-2019, 17:26
Gorgeous day today in Wrexham, much like in the rest of the country, and was round at my dad's for lunch... View of the garden from where we ate:
https://imagizer.imageshack.com/v2/1024x768q90/923/vcr8el.jpg
Starter of pan-fried sea bass fillets in a lemon and fresh dill butter, with fried challots:
https://imagizer.imageshack.com/v2/1024x768q90/922/07704Z.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/KpShIf.jpg
Some wines and view of his patio area:
https://imagizer.imageshack.com/v2/1024x768q90/924/BOJgGL.jpg
A simple pot of pasta with homemade meat sauce:
https://imagizer.imageshack.com/v2/1024x768q90/924/Xn4725.jpg
And in the bowl:
https://imagizer.imageshack.com/v2/1024x768q90/922/JpC5xt.jpg
Not bad scran for an 86-year old man to cook, eh? Anyway, we spent a lovely day together outside in the glorious sunshine, chatting and enjoying the food and wine, and making some nice memories:cool:
Marco.
Very nice, always good to spend time with family, lovely day here around 24c at the moment
Wow, your dad’s doing brilliantly to put on that spread, never mind still maintaining his own independence. :)
Cheers, Guys.
Alex indeed, and don't forget he does that garden all by himself... Plus, he hosts dinner parties for his friends!:)
Marco.
mightymonoped
27-06-2019, 21:04
Breakfast Muffins - Fig, Banana & Walnut
https://uploads.tapatalk-cdn.com/20190627/fbd41705cb1e10668b52aab7a1ac1f6d.jpg
https://uploads.tapatalk-cdn.com/20190627/6608215bf31f824b2054f880705b3477.jpg
Sent from my iPhone using Tapatalk
I'm not a big cake guy, Tony, but those look great!:)
Marco.
mightymonoped
28-06-2019, 13:08
I'm not a big cake guy, Tony, but those look great!:)
Marco.
Cheers Marco,
I’m not really big on cakes myself to be honest.
These haven’t got that much sugar in them really, the banana and fresh figs give the sweetness.
Made them as a handy breakfast on the move with a coffee and to be fair, they weren’t too bad (not as scrummy as booze-soaked banana loaf though [emoji4])
Sent from my iPhone using Tapatalk
Bar lunch againhttps://uploads.tapatalk-cdn.com/20190628/37441a338a78f07be8aa08875c6c5ee1.jpg
walpurgis
28-06-2019, 13:22
That looks great!
That looks great!
it was :D demolished in record time. sat out in the sun after for a while.
Looks good, although baked beans isn't something I'd have with fish and chips... Sausage and chips, yes! Anyway, nice to see you out enjoying yourself.
Which pub was it and who did you go with?:)
Marco.
Bar lunch again
I spy a Wetherspoons plate!
I spy a Wetherspoons plate!
yup, the big one up in livingston designer centre. nicest one ive seen
I spy a Wetherspoons plate!
Lol - I wouldn't know what one looked like if you cracked me over the head with it:D
Marco.
Looks good, although baked beans isn't something I'd have with fish and chips... Sausage and chips, yes! Anyway, nice to see you out enjoying yourself.
Which pub was it and who did you go with?:)
Marco.
fancied beans this time.:eyebrows: beans, beans, the musical food, the more you eat the more you toot:lol:
Lol - I wouldn't know what one looked like if you cracked me over the head with it:D
Marco.
Their food is pretty good, nice chips
What Grant had defo looked nice, but it's not somewhere I'd tend to go. There are too many superb, privately owned, country pubs round here to chose from:cool:
Marco.
fancied beans this time.:eyebrows: beans, beans, the musical food, the more you eat the more you toot:lol:
Toot-toot, PARP...:D
Marco.
What Grant had defo looked nice, but it's not somewhere I'd tend to go. There are too many superb, privately owned, country pubs round here to chose from:cool:
Marco.
good value for the two of us tho on a friday. he had baked potato with tuna filling, salad and a salad sauce he loved, plus a pint of decent lager/lime. i had a pepsi coke.. about £12.. cant say fairer tbh. A fish n chips in a poke from chippy is £7 here now alone
Garlic chips and panko fried Piri Piri chicken.
Actually it's chicken thigh not breast. This is best with breast, though. Big breasts:D Just using up leftover thigh used for katsu earlier in the week.
Garlic chips was something I got into due the curvaceous curves of Nigella L. Well, why else would you watch her?;)https://uploads.tapatalk-cdn.com/20190628/43b960cb09f3abe2eed937b31319028e.jpghttps://uploads.tapatalk-cdn.com/20190628/53b7447926a48ccdad4385914349a438.jpg
That looks utterly TREMENDOUS, Justers!! Top notch:)
Some more 'zhuzhed up' Tom Yum soup [with chicken, extra fresh chilli, spring onion, beansprouts and shit]:
https://imagizer.imageshack.com/v2/1024x768q90/923/hjBLIn.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/BuJTxw.jpg
Hit the spot. Was lovely and tasty, and spicy!
Marco.
good value for the two of us tho on a friday. he had baked potato with tuna filling, salad and a salad sauce he loved, plus a pint of decent lager/lime. i had a pepsi coke.. about £12.. cant say fairer tbh. A fish n chips in a poke from chippy is £7 here now alone
Indeed... Is he a healthy boy, then?;)
Marco.
Indeed... Is he a healthy boy, then?;)
Marco.John is my neighbour and skinny. Lol
Doesn't eat much tbh.
Oddly my daughter and family were there too. We must have missed each other by minutes
That looks utterly TREMENDOUS, Justers!! Top notch:)
Some more 'zhuzhed up' Tom Yum soup [with chicken, extra fresh chilli, spring onion, beansprouts and shit]:
https://imagizer.imageshack.com/v2/1024x768q90/923/hjBLIn.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/BuJTxw.jpg
Hit the spot. Was lovely and tasty, and spicy!
Marco.Some kind of Tom Yum? Looks good.
I am mulling over making some serious Ramen broths. Expect some ridiculously laborious effort next week.
John is my neighbour and skinny. Lol
Doesn't eat much tbh.
Oddly my daughter and family were there too. We must have missed each other by minutes
Cool stuff, nice one:)
Marco.
Some kind of Tom Yum? Looks good.
I am mulling over making some serious Ramen broths. Expect some ridiculously laborious effort next week.
Look forward to seeing that, dudez:cool:
Marco.
Steak night again - despite a lovely fillet my favourite part of this meal is actually the creamed spinach!https://uploads.tapatalk-cdn.com/20190628/6ad1ece0a5e459d1c40d74f6cfb5eb91.jpg
Very nice, Alex! You trying to rival Roy-boy on the big dinner plate stakes?:D
Marco.
Very nice, Alex! You trying to rival Roy-boy on the big dinner plate stakes?:D
Marco.
That was actually a tea plate, honest... ;) :whistle:
Steak night again - despite a lovely fillet my favourite part of this meal is actually the creamed spinach!https://uploads.tapatalk-cdn.com/20190628/6ad1ece0a5e459d1c40d74f6cfb5eb91.jpgDigging the tomato craftsmanship:)
Is that brie on the steak?
Digging the tomato craftsmanship:)
Thank you, learnt it about 30 years ago and can't help myself! :lol:
Is that brie on the steak?
Castello Blue - lovely on a steak or burger. :)
Digging the tomato craftsmanship:)
Me too, although it's rather 1970s 'Wimpy Bar', but that's kinda cool!:eyebrows:
Marco.
Me too, although it's rather 1970s 'Wimpy Bar', but that's kinda cool!:eyebrows:
Fair play! Stuck in the 70's me! :lol:
Don't lose it dude, as I like it:)
Marco.
Cajun Chicken Fettuccine
https://uploads.tapatalk-cdn.com/20190629/923c3f000d0ef1d01a8a17a38962bcaf.jpg
Barbie. Pimm's.
Most excellent.
Weather went naff so ate inside.
https://uploads.tapatalk-cdn.com/20190629/9dbd443401cec628157a8cd835cdd996.jpghttps://uploads.tapatalk-cdn.com/20190629/2f4e8066cb3d117b9bd515371c5f15c0.jpghttps://uploads.tapatalk-cdn.com/20190629/299aab0122b4576227eea17185cf4dfd.jpg
having Beef Teriyaki with Fried rice. Slightly odd but its what ive got to hand and needs using.
Now my phone crashed. Just got it working.
Anyway the Teriyakihttps://uploads.tapatalk-cdn.com/20190630/cd8b6246340b7c991da59956b98109b3.jpg
Barbie. Pimm's.
Most excellent.
Weather went naff so ate inside.
https://uploads.tapatalk-cdn.com/20190629/9dbd443401cec628157a8cd835cdd996.jpghttps://uploads.tapatalk-cdn.com/20190629/2f4e8066cb3d117b9bd515371c5f15c0.jpghttps://uploads.tapatalk-cdn.com/20190629/299aab0122b4576227eea17185cf4dfd.jpg
kebabs look good :eek:
kebabs look good :eek:Preassembled Waitrose meat counter efforts. Discounted two for £5.
We were really surprised about how good they were. Beef was great.
No expense spared £15 B&Q barbeque:D. The corn on the cob was also fab. Much better than boiling.
Lost the finished pic. Damn.
Basically Madagascan King Prawns fried in e.v. oil and butter. Drizzle ciabatta with the pan juices. Mix Nandos Piri Piri into some Hellman's mayo and spread over ciabatta.
Mixed salad leaves from yesterday's barbie with leftover homemade French dressing dropped into ciabatta with the prawns on top to make a sarnie.
Invented in my mind watching Glastonbury on the sofa.
Friggin' awesome. Better than yesterday's barbie by a smidge. A damn site less effort.
Well at least I got the prawns, bread and carnage shots to prove it might have been real.
https://uploads.tapatalk-cdn.com/20190630/4b44a0c35f64aad5191700f10c73cb34.jpghttps://uploads.tapatalk-cdn.com/20190630/96160a73208d219d0e7e72b34f895867.jpghttps://uploads.tapatalk-cdn.com/20190630/2ce164c1cca32f8f1b73d1b6c78eaf04.jpg
mad-moon
30-06-2019, 17:01
Now my phone crashed. Just got it working.
Anyway the Teriyakihttps://uploads.tapatalk-cdn.com/20190630/cd8b6246340b7c991da59956b98109b3.jpg
sounds good to me...typical japanese meal....
https://cookidoo.co.uk/recipes/recipe/en/r211753
Some nice scran shown here recently, muchachos... Granty, that Teriyaki chicken looked pretty decent. Sainsbury's or what?:)
Justters, great kebabs and even better prawns - yum yum!!
I had some too, yesterday, bought fresh from the fishmonger and cooked on the BBQ in their shells, and served with a fresh lemon, dill and parsley butter (herbs from our garden) with some Cheshire smoked streaky bacon (kinda 'surf & turf), and slices of Polish bread on the side (the stuff I make toast from in the morning), to mop up the melted butter and juices from the prawns:
https://imagizer.imageshack.com/v2/1024x768q90/924/NnW1H5.jpg
Followed by shoulder of pork, sourced locally from our butcher, marinated in various herbs and spices overnight (cajun, etc) and studded with loads of fresh herbs from our garden, such as rosemary and thyme, and lots of garlic, cooked on the BBQ and served with a rich gravy, various seasonal fresh veg and roasted new potatoes:
https://imagizer.imageshack.com/v2/1024x768q90/922/1ZQvDQ.jpg
Very quick snaps, as we wanted to get eating!:)
Marco.
Large 4 cheese ravioli. Nice it was and not too fillinghttps://uploads.tapatalk-cdn.com/20190701/17a08d5bebced8fab568b8828ca72e68.jpg
Looks good Marco.
I let 5 Guys overcharge me. Good burgers but that is silly expensive. Got a lot more fries than you see there. But so what. Still too much wonga.
https://uploads.tapatalk-cdn.com/20190701/1551412745040500ab96b70e0490023f.jpg
Interesting... Never heard of that Burger Chain. Certainly none round here. Is it a southern England thing?
Marco.
Interesting... Never heard of that Burger Chain. Certainly none round here. Is it a southern England thing?
Marco.
No it's a US burger chain that doesn't know it has a branch in Bristol.
https://www.fiveguys.co.uk/location
Ah, I see that Chester's my nearest one. Might give it a go next time I'm in. Are the burgers a step-up from BK or McD?:)
Marco.
mad-moon
01-07-2019, 21:04
Ah, I see that Chester's my nearest one. Might give it a go next time I'm in. Are the burgers a step-up from BK or McD?:)
Marco.
Yes...they are super delicious..as are the chips...The future son in law managed the Northumberland Street branch in Newcastle for a year or so, and worked the Metro Centre branch too....both places are always packed out...I dunno where these young'uns get the money from...you can pay up to £21.00 for a burger (depending on what extra toppings you add) chips and drink..per person...
rmcin626
01-07-2019, 21:08
Ah, I see that Chester's my nearest one. Might give it a go next time I'm in. Are the burgers a step-up from BK or McD?:)
Marco.
There are 3 or 4 in and around Glasgow, not cheap but have never had a bad burger from them, although I found the ones in the States a bit better.
Might not look like its gonna be good but it is.
Steak pie and mashhttps://uploads.tapatalk-cdn.com/20190702/f7db8daba346d3cac5462aa9379696bb.jpg
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