View Full Version : OK, What's For Lunch or Tea Today? II
Pigmy Pony
26-08-2026, 16:39
Thanks, it's just like a creamier mozzarella.
Marco.
I keep seeing the supermarkets advertising them - they look a bit like a giant poached egg from the outside (which would suit me better), then they cut it open and I just think no,no,no, that's wrong. I did say I was a picky eater though.
Rest of it looks nice, just needs a hard boiled (or poached) egg, and I'd be all over it.
I keep seeing the supermarkets advertising them - they look a bit like a giant poached egg from the outside (which would suit me better), then they cut it open and I just think no,no,no, that's wrong. I did say I was a picky eater though.
Rest of it looks nice, just needs a hard boiled (or poached) egg, and I'd be all over it.
Lol, It's a classic Italian dish, and hard-boiled eggs don't go with it. If you've ever been to restaurants in Italy (or France), you'll have seen that certain things go with certain things - and they're quite strict about it:)
Marco.
I felt like something light and simple tonight... Pan-fried scallops with a pea velouté:
https://imagizer.imageshack.com/v2/1024x768q70/922/O5cqPK.jpg
Not sure the picky among you will like scallops, lol.
Marco.
rmcin626
26-08-2026, 18:15
I felt like something light and simple tonight... Pan-fried scallops with a pea velouté:
https://imagizer.imageshack.com/v2/1024x768q70/922/O5cqPK.jpg
Not sure the picky among you will like scallops, lol.
Marco.
Love scallops, and those look good
I have difficulty with a lot of sea food. I love shrimps and prawns, but dislike a lot of shellfish: whelks; cockles; mussels and scallops etc. Yet I love crab, lobster and octopus, bit dislike squid.
I also like Japanese sushi and sashimi, but the latter, like steak tartare, has to be fresh. Also like shark fin. :)
Contrary aren't I.
My partner is a passionate icthiophage, and I am learning to expand my piscatorial tastes. For example, tonight we had baked whole salmon, boiled potatoes, onion, tomato, green beans and spinach. :)
(Photos to follow - be patient!)
Pigmy Pony
26-08-2026, 18:45
I felt like something light and simple tonight... Pan-fried scallops with a pea velouté:
https://imagizer.imageshack.com/v2/1024x768q70/922/O5cqPK.jpg
Not sure the picky among you will like scallops, lol.
Marco.
No, I think I'd be fine with that.
Pigmy Pony
26-08-2026, 18:51
Lol, It's a classic Italian dish, and hard-boiled eggs just don't go with it. If you've ever been to Italy (or France), you'll have seen that certain things go with certain things - and they're quite strict about it:)
Marco.
I've eaten out in France before, and I would never dream of requesting strange (to them) food combinations. They have every right to present food as they see fit, and I have every right to say 'no thanks' and go to the KFC up the road :ner: Although I wouldn't because there's always something on the menu I can eat.
Believe you me, there are 'greasy spoon' cafés in Paris, just as there are superb eateries.
I asked AI for 5 creative fish finger recipes. I chose this. I doubled up on the mango salsa so we had some extra. Used a homemade pineapple based scotch bonnet hot sauce instead of the chipotle. It was dead good. Recommended.
I used Young's Tempura battered fish fingers which are really good IMHO.
Here is the scaled-down version of the fish finger tacos recipe, perfectly portioned for 2 people (assuming about 2 tacos each).
Crispy Fish Finger Tacos with Fresh Mango Salsa (Serves 2)
Prep time: 15 minutes | Cook time: 12–15 minutes | Servings: 2 (makes 4 tacos total)
Ingredients
The Core:
6 fish fingers
4 small corn or flour tortillas
1/2 avocado, sliced
1/2 cup shredded purple or green cabbage
The Mango Salsa:
1/2 ripe mango, peeled and finely diced
2 tablespoons red onion, finely chopped
1/2 jalapeño, seeded and finely minced
A small handful of fresh coriander (cilantro), chopped
Juice of 1/2 lime
A pinch of salt
The Chipotle Mayo:
2 tablespoons mayonnaise
1/2 teaspoon chipotle paste (or hot sauce, to taste)
A squeeze of lime juice
Step-by-Step Instructions
Cook the Fish Fingers: Preheat your oven or air fryer and cook the 6 fish fingers according to the package instructions (usually 12–15 minutes at 200°C / 400°F) until extra crispy.
Make the Mango Salsa: In a small bowl, combine the diced mango, red onion, jalapeño, and coriander. Squeeze over the lime juice, add a pinch of salt, and toss gently.
Mix the Chipotle Mayo: In a separate tiny dish, whisk together the mayonnaise, chipotle paste, and a splash of lime juice.
Warm the Tortillas: Heat your 4 tortillas in a dry frying pan over medium heat for about 30 seconds per side until soft and pliable.
Assemble: Lay out the warm tortillas. Add a base of shredded cabbage and avocado slices. Cut your cooked fish fingers in half and divide them evenly across the 4 tacos (3 halves per taco). Spoon the mango salsa over the top and drizzle with the chipotle mayo.
Enjoy your fresh, crunchy fish finger tacos! Do you have any other questions about making these, or anything else you'd like to cook today?
https://uploads.tapatalk-cdn.com/20260826/d59d1e32ef5f4cb0408ffae7d2cbb268.jpghttps://uploads.tapatalk-cdn.com/20260826/3f6870fcae46623d85a39dad71702463.jpghttps://uploads.tapatalk-cdn.com/20260826/7d4a0d25373cd6b6c3991a623676dd4a.jpghttps://uploads.tapatalk-cdn.com/20260826/9d77a8ce8acbc688e16d8cfefad4f5a0.jpg
Love scallops, and those look good
Always like to ensure they're nicely seared on top:)
Marco.
I have difficulty with a lot of sea food. I love shrimps and prawns, but dislike a lot of shellfish: whelks; cockles; mussels and scallops etc. Yet I love crab, lobster and octopus, bit dislike squid.
I also like Japanese sushi and sashimi, but the latter, like steak tartare, has to be fresh. Also like shark fin. :)
Contrary aren't I.
My partner is a passionate icthiophage, and I am learning to expand my piscatorial tastes. For example, tonight we had baked whole salmon, boiled potatoes, onion, tomato, green beans and spinach. :)
(Photos to follow - be patient!)
I'm similar to you with certain shellfish - I don't like anything too slimy or rubbery, or anything that resembles a bicycle repair kit!
Looking forward to the pics:)
Marco.
I felt like something light and simple tonight... Pan-fried scallops with a pea velouté:
https://imagizer.imageshack.com/v2/1024x768q70/922/O5cqPK.jpg
Not sure the picky among you will like scallops, lol.
Marco.Looks ace. Also looks like you have a decent source of scallops!
I've eaten out in France before, and I would never dream of requesting strange (to them) food combinations. They have every right to present food as they see fit, and I have every right to say 'no thanks' and go to the KFC up the road :ner: Although I wouldn't because there's always something on the menu I can eat.
Haha... They'd likely sling you out on your ear:eyebrows:
Just getting across the point that Del's cooking adheres to classic French and Italian principles. Unless, of course, she's doing Asian!;)
Marco.
Looks ace. Also looks like you have a decent source of scallops!
Cheers, bro. Yeah, the local fishmonger:)
Btw, that fish finger thing was epic!
Marco.
walpurgis
27-08-2026, 09:02
My daughter did a rather tasty chicken and rice thingy last night. I'd suppose some might call it a chicken supreme. Should have taken a piccy, didn't cross my mind :rolleyes:.
For example, tonight we had baked whole salmon, boiled potatoes, onion, tomato, green beans and spinach. :)
(Photos to follow - be patient!)
Are you stlll waiting on getting them developed?:ner:
Marco.
They were taken using my smartphone. I can read and post text to AoS, but cannot 'cut and paste' images.
I seem to be the only one you pester for foodie images. For what it's worth, lunch today was an avocado and tuna salad.
They were taken using my smartphone. I can read and post text to AoS, but cannot 'cut and paste' images.
I seem to be the only one you pester for foodie images. For what it's worth, lunch today was an avocado and tuna salad.
Not at all - but if you promise them, then I shall expect them:)
Why didn't you use whatever it was you used when posting pics of your salads? That seemed to work fine.
Marco.
Ok, for tonight's tea it's rosemary, garlic and thyme-crusted, French-trimmed rack of lamb... Some pics of the preparation process.
Seasoning:
https://imagizer.imageshack.com/v2/1024x768q70/923/u2KgeM.jpg
Crust on:
https://imagizer.imageshack.com/v2/1024x768q70/924/4n9HMz.jpg
Served up with rosemary roast potatoes and seasonal veg, with gravy:
https://imagizer.imageshack.com/v2/1024x768q70/924/eA0Jua.jpg
Marco.
Not at all - but if you promise them, then I shall expect them:)
Why didn't you use whatever it was you used when posting pics of your salads? That seemed to work fine.
Marco.
That is because I download images from my smartphone to my laptop, and thence 'copy and paste' the images into the Forum. I'm away from my laptop at the moment, hence my comment: "be patient".
I didn't take any pictures of today's lunch as it was eaten in a Turkish (?) eatery in Abbey Road, London, and I don't take photos of dishes we haven't prepared ourselves.
Ah, no worries... You need to get your head around Imgur, Photobucket, or something of that ilk. It's a piece of piss, mate.
Marco.
Ok, for tonight's tea it's rosemary, garlic and thyme-crusted, French-trimmed rack of lamb... Some pics of the preparation process.
Seasoning:
https://imagizer.imageshack.com/v2/1024x768q70/923/u2KgeM.jpg
Crust on:
https://imagizer.imageshack.com/v2/1024x768q70/924/4n9HMz.jpg
Served up with rosemary roast potatoes and seasonal veg, with gravy:
https://imagizer.imageshack.com/v2/1024x768q70/924/eA0Jua.jpg
Marco.Did it have excellent textural dynamics, a crispy top end with a gravy like silkiness to it's presentation in the mids? And natural organic vegetable rootiness to the bass?
I certainly hope so.
Lol... Iz yoo on those bad-ass substances again, bro?
Marco.
Ah, no worries... You need to get your head around Imgur, Photobucket, or something of that ilk. It's a piece of piss, mate.
Marco.
The problem is not with the image hosting site (I use postimage), the problem is I can't 'copy and paste' from my phone to the Forum. I can copy photos across to other email addresses and to WhatsApp addresses.
I think if I changed to Tapatalk I could send pictures, but I'm reluctant to do it.
Lol... Iz yoo on one of those bad-ass substances again, bro?
Marco.Yeah... corned beef hash, brudder. Strong emphasis on da hash:D
https://uploads.tapatalk-cdn.com/20260827/a2dd80cd016c702bd53a78fcc5056005.jpg
Now that does look good. :)
The problem is not with the image hosting site (I use postimage), the problem is I can't 'copy and paste' from my phone to the Forum. I can copy photos across to other email addresses and to WhatsApp addresses.
I think if I changed to Tapatalk I could send pictures, but I'm reluctant to do it.
Why? If it sorts the problem, get it done:)
I take pics on Del's Smartphone and email them to myself, then copy them to my 'Downloads', which my image-hosting site picks up, when I hit 'Upload', and which then gives me the URL code to post pics on the forum - it's piss easy.
Marco.
Now that does look good. :)
Justin's or mine, or both?
Marco.
Yeah... corned beef hash, brudder. Strong emphasis on da hash:D
Dat's my kind of 'erbs, baby...
Marco.
Why? If it sorts the problem, get it done:)
I just take pics on Del's Smartphone and email them to myself, then copy them to my 'Downloads', which my image-hosting site picks up, when I hit 'Upload', and which then gives me the URL code to post pics on the forum - it's piss easy.
Marco.
That is exactly what I do - but it involves the use of my computer which I don't have with me at the moment.
No worries... You should get Tapatalk and be done with it - why the reluctance?:)
P.S See post 778.
Marco.
Justin's or mine, or both?
Marco.
Justin's.
Do you not like lamb?:)
Marco.
Do you not like lamb?:)
Marco.
No, not really. Hence Cottage Pie, rather than Shepherd's Pie.
I rarely eat lamb, though Welsh saltmarsh lamb is pretty tasty.
https://uploads.tapatalk-cdn.com/20260827/a2dd80cd016c702bd53a78fcc5056005.jpg
Looks delicious.
No, not really. Hence Cottage Pie, rather than Shepherd's Pie.
I rarely eat lamb, though Welsh saltmarsh lamb is pretty tasty.
That's what that was - fresh from our local butcher.
Marco.
Looks delicious.It was good. Two fresh Jalapenos in there plus some Worcestershire sauce seemed to do the job.
Food is such a mood thing sometimes and that matched ours today.
I do like lamb a lot but the wife won't eat it. So occasionally I just do 4 cutlets with mint sauce and whatever I feel like. Selfish pig outs, basically, when the opportunity arises.
I do like lamb a lot but the wife won't eat it. So occasionally I just do 4 cutlets with mint sauce and whatever I feel like. Selfish pig outs, basically, when the opportunity arises.
Love lamb, had a Barnsley chop for dinner tonight.
I do like lamb a lot but the wife won't eat it. So occasionally I just do 4 cutlets with mint sauce and whatever I feel like. Selfish pig outs, basically, when the opportunity arises.
Like you guys, I love lamb, and the quality of Welsh lamb is excellent. There are more sheep than people in North Wales!:D
Marco.
Spag
https://uploads.tapatalk-cdn.com/20260829/acf4de9033a5c3b3811cf7249c13867f.jpg
Looks nice, Roy... Did you have that for your breakfast?:D
Marco.
Pigmy Pony
29-08-2026, 14:30
Looks nice, Roy... Did you have that for your breakfast?:D
Marco.
I could have that for breakfast. With a porridge starter.
Looks nice, Roy... Did you have that for your breakfast?:D
Marco.
Computer said ‘no’ yesterday.
Sent from my iPhone using Tapatalk
Spag
https://uploads.tapatalk-cdn.com/20260829/acf4de9033a5c3b3811cf7249c13867f.jpg
That looks good Roy.
Tonight's scran... Chicken in a white wine and lemon sauce with parsley, potato croquettes and seasonal greens:
https://imagizer.imageshack.com/v2/1024x768q70/924/wAMDrb.jpg
Marco.
Pigmy Pony
30-08-2026, 11:14
Tonight's scran... Chicken in a white wine and lemon sauce with parsley, potato croquettes and seasonal greens:
https://imagizer.imageshack.com/v2/1024x768q70/924/wAMDrb.jpg
Marco.
Ok, that's making me hungry already, and I've not long had me breakfast.
Lol... It certainly 'did ok' for my dinner:)
Marco.
Tonight's tea... Pan-fried pork fillet in a cider and mustard sauce with caramelised fresh apples, new potatoes and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/924/EJEI9S.jpg
Washed down with a chilled bottle of Chablis.
Marco.
Gammon
https://uploads.tapatalk-cdn.com/20260830/2a9d5bef59bffd1f928460e194cadc7f.jpg
Chicken, leek and mushroom pie from yet another AI recipe.
Salt, pepper and extra virgin olive oil oven chips.
Whilst you can't really see the filling, the wife voted it the best chicken pie she has ever had.
The good news is I made enough for two more:)
Going through a bit of a pie phase. Did some steak and mushroom AI pies recently that were also fab.
https://uploads.tapatalk-cdn.com/20260830/e45e06dd9fad4f7e2a95f58c95264828.jpg
Gammon
https://uploads.tapatalk-cdn.com/20260830/2a9d5bef59bffd1f928460e194cadc7f.jpg
Looks good Roy - but where are the vegetables?
Gammon
https://uploads.tapatalk-cdn.com/20260830/2a9d5bef59bffd1f928460e194cadc7f.jpg
Nice, Roy:)
Marco
Chicken, leek and mushroom pie from yet another AI recipe.
Salt, pepper and extra virgin olive oil oven chips.
Whilst you can't really see the filling, the wife voted it the best chicken pie she has ever had.
The good news is I made enough for two more:)
Going through a bit of a pie phase. Did some steak and mushroom AI pies recently that were also fab.
https://uploads.tapatalk-cdn.com/20260830/e45e06dd9fad4f7e2a95f58c95264828.jpg
The chips look interesting:)
Marco.
Starter:
https://i.postimg.cc/zBhw1wpH/20260816-185230-1.jpg (https://postimages.org/)
followed by:
https://i.postimg.cc/mgcLHMRH/20260830-190735-1.jpg (https://postimages.org/)
Penne pasta with sardine, onion, carrot, red pepper, and chestnut mushrooms.
A couple of oranges for dessert.
Pigmy Pony
30-08-2026, 20:09
Gammon
https://uploads.tapatalk-cdn.com/20260830/2a9d5bef59bffd1f928460e194cadc7f.jpg
Gammon with eggs. Just as it should be. Always egg, never pineapple.
The chips look interesting:)
Marco.Well worth trying. 200 degC for 45 minutes. Just cover chips with masses of sea salt and mega amounts of pepper then moisten with oil and turn after 30 minutes.
Yesterday, a salad:
https://i.postimg.cc/Zq40q8TB/20260829-185017-1.jpg (https://postimages.org/)
Very nicely arranged:)
Marco.
Lunch was Del's homemade pasta shells, stuffed with spinach and ricotta:
https://imagizer.imageshack.com/v2/1024x768q70/922/b7TrFP.jpg
Those were yummy:)
Marco.
Middle bacon, homemade pineapple scotch bonnet hot sauce, red onion, avocado, mango, plum tomato, Hellman's mayo and black pepper.
Seriously, seriously good.
As are these Piadinas. Strong enough to easily hold that lot and they taste ace. I had kinda forgotten about them for a long time but now they are back in my book big style.https://uploads.tapatalk-cdn.com/20260831/8877c394c4c995f785d76b24f864c8de.jpghttps://uploads.tapatalk-cdn.com/20260831/0b600aeaa5998cd204a0455d9bb400f7.jpg
For tonight's tea... Chicken kebabs with Del's 'house rice':
https://imagizer.imageshack.com/v2/1024x768q70/924/GcjVbl.jpg
Marco.
Corned beef and piccalilli rolls washed down with a Coors, not photogenic.
Tonight's tea... Chicken wrapped in streaky bacon, served with creamed leeks, potato croquettes and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/923/ICpLxp.jpg
Marco.
Guys, that's three pictures in a row now I've posted with no comments. If no-one's going to bother to comment, then I don't see why I should bother posting any pictures!:doh::rolleyes:
Say something... ANYTHING.
Marco.
rmcin626
02-09-2026, 10:47
Being retired and a grandparent does not always allow time to comment on every post although I do try to comment on those that are of interest to me, the 2 chicken dishes look very tasty.
Pigmy Pony
02-09-2026, 12:16
I comment on some of the things posted here, but I'm really not a foodie. I'm more likely to post on music-related threads and certain random nonsense that piques my interest. Coming up to 20k posts now, but not many will be food-related. Though I do think about food A LOT. So I will try harder.
I comment on some of the things posted here, but I'm really not a foodie. I'm more likely to post on music-related threads and certain random nonsense that piques my interest. Coming up to 20k posts now, but not many will be food-related. Though I do think about food A LOT. So I will try harder.
Good:thumbsup:
Marco.
Being retired and a grandparent does not always allow time to comment on every post although I do try to comment on those that are of interest to me, the 2 chicken dishes look very tasty.
Thanks, mate:)
It's always good to see pics of other people's food, but for some reason those who were posting pics have now stopped (excluding Justin and Roy)...
Marco.
Pigmy Pony
02-09-2026, 12:25
Tonight's tea... Chicken wrapped in streaky bacon, served with creamed leeks, potato croquettes and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/923/ICpLxp.jpg
Marco.
Chicken yes, streaky bacon yes, creamed leeks no, potato croquettes maybe, seasonal veg yes. I bet it's gone cold now.
Lol, why you no likey creamed leeks?
Marco.
Pigmy Pony
02-09-2026, 12:45
They just look very oniony. I might give them a go, as I do like leek and potato soup, and our local eaterie's chicken leek and ham hock pie is the best in the world, nay, the universe.
So you don't like onions? If so, I understand, as leeks are quite oniony. Obviously, here in Wales leeks are rather renowned...
Marco.
Pigmy Pony
02-09-2026, 13:02
So you don't like onions? If so, I understand, as leeks are quite oniony. Obviously, here in Wales leeks are rather renowned...
Marco.
Leaks too, so I'm told. Thank goodness for Tena. I don't mind onions as long as they are well cooked and not too 'slabby'. But never raw, I'd rather eat a tramp's toenails.
Raw onions? :spew: With you there, bro...
Del's leeks certainly weren't 'slabby'. Defo give leeks a go... Why not sling some in Anita's direction and see what she comes up with?:eyebrows:
Marco.
Beobloke
02-09-2026, 15:01
Raw onions? :spew: With you there, bro...
Nooo!
A sandwich made from a couple of thick slices of granary bread, surrounding a good chunk of cheddar strong enough to make the roof of your mouth sore, and topped with some raw onions is one of the best things imaginable!
And those creamed leeks look marvellous, Marco - right up my alley.
Pigmy Pony
02-09-2026, 16:21
Nooo!
A sandwich made from a couple of thick slices of granary bread, surrounding a good chunk of cheddar strong enough to make the roof of your mouth sore, and topped with some raw onions is one of the best things imaginable!
And those creamed leeks look marvellous, Marco - right up my alley.
Strong cheese and raw onions will smell (and probably taste) like they've been up somebody's alley :eyebrows:
Nooo!
A sandwich made from a couple of thick slices of granary bread, surrounding a good chunk of cheddar strong enough to make the roof of your mouth sore, and topped with some raw onions is one of the best things imaginable!
And those creamed leeks look marvellous, Marco - right up my alley.
Haha, cheers. You're not convincing me on that sandwich, though:nono:
Marco.
Tonight's tea... Chicken breast with lardons and mustard sauce, with vine tomatoes, new potatoes and greens:
https://imagizer.imageshack.com/v2/1024x768q70/924/yXPUBf.jpg
Marco.
I am a cheese and raw onion sarnie man.
Masses of raw red onion. But white is OK too.
Panko chicken. Next time I am gonna try crushed Doritos as per the Almazan Kitchen video I am currently watching on YT.
https://uploads.tapatalk-cdn.com/20260902/4c5b071c2ffa44c2a150d8414a8eb326.jpg
Looks nice and crispy:)
Marco.
For tonight's tea is................................................ .....a big bowl of Del's homemade Tiramisu:
https://imagizer.imageshack.com/v2/1024x768q70/924/eQjgER.jpg
.......................................No, but I shall have some of it for pudding!:)
Marco.
https://imagizer.imageshack.com/v2/1024x768q70/924/eQjgER.jpg
.........
Wow, love a dessert and that looks spot on.
From the archives my favourite from Felix - Eton Berry Mess.
https://uploads.tapatalk-cdn.com/20260904/9deb1379e59b0f98e62939519dca334b.jpg
Sorry, been slacking the last week or so, been a little preoccupied with my new young friend.
https://uploads.tapatalk-cdn.com/20260904/cc30a101d65d1eb46ed15061d9939e2d.jpg
Cheers, mate!:)
Is that your grandson?
Marco.
Cheers, mate!:)
Is that your grandson?
Marco.
Other half’s granddaughter, Eloise (and I prefer the Barry Ryan version [emoji6]).
Going out for breakfast soon at our local bakery: https://www.humbleandwholebakery.org/our-bakery
First time we've been, so looking forward to trying it:cool:
Marco.
For tonight's tea... A classic Coq au Vin with new potatoes, shallots and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/922/XG3aXM.jpg
Marco.
For tonight's tea... A classic Coq au Vin with new potatoes, shallots and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/922/XG3aXM.jpg
Marco.Whole lotta chicken consumption, dude.
Beef prices are insane, though. Went to our fave local Italian last night and a 10oz Tomahawk was £69 in West England, not London. A trio of ladies next to us shared one three ways.
Should have taken some pics of what we had but AoS wasn't on my mind at the time, oddly enough.
Sainsbury's prices seemed to drop a bit a couple of months ago and now they seem over the top again.
Looks great as usual. I have visions of you with a whip lashing Del into producing every night (raised eyebrows).
Haha... She'd wrap it around my neck!:eek::eyebrows:
Cheers, dude. I like chicken (preferring it to beef, for example), so eat it regularly.
Marco.
Tonight's tea... Duck a l'orange with Dauphinoise potatoes, spinach and seasonal veg [served on an antique plate]:
https://imagizer.imageshack.com/v2/xq70/924/oOlYtA.jpg
Washed down with a rather nice Médoc.
Marco.
Two slices of untoasted Warburton's Toastie with masses of raw onion and really cheap cheddar.
And two organic bananas.
Top.
Quack.
Do you like duck, Justers?:)
Marco.
Yeah when they are free in a river or something.
Never the best eat, tho, bro.
Yeah when they are free in a river or something.
Never the best eat, tho, bro.
Lol, you don't know wot yer missing!:ner:
Marco.
Good choice of wine. :)
Cheers, I thought you'd approve!
What's happened to pics of food from Barry towers? Have you got your computer back?:)
Marco.
It's not a trick question, amigo... :whistle::popcorn:
Marco.
Tonight's tea... Grilled pork chop with Hasselback potatoes and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/924/YN7J23.jpg
Marco.
rmcin626
06-09-2026, 17:16
Tonight's tea... Grilled pork chop with Hasselback potatoes and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/924/YN7J23.jpg
Marco.
Very nice
Veg lash up.
There's a whole chicken breast in there too, cut super thin.
The croquettes were seriously spicy.https://uploads.tapatalk-cdn.com/20260906/ad09f1b042fa29869cc14f691561370c.jpg
Tonight's tea... Grilled pork chop with Hasselback potatoes and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/924/YN7J23.jpg
Marco.Looks fab love the browning on the chop.
Cheers, dude. I like it, too. Searing just adds colour and flavour to the meat. She does the same with steaks:)
Wotcha been cookin' yourself recently? You haven't done a Ramen for a while....
Marco.
Veg lash up.
There's a whole chicken breast in there too, cut super thin.
The croquettes were seriously spicy.https://uploads.tapatalk-cdn.com/20260906/ad09f1b042fa29869cc14f691561370c.jpg
Yum!:thumbsup:
Marco.
Cheers, dude. I like it, too. Searing just adds colour and flavour to the meat. She does the same with steaks:)
Wotcha been cookin' yourself recently? You haven't done a Ramen for a while....
Marco.Got bored of ramens. I will probably zone back into them at some stage, though.
No worries. You were good at them, though.
Marco.
Tonight's tea... Homemade Chinese lemon chicken and Jasmine rice:
https://imagizer.imageshack.com/v2/1024x768q70/922/7xj78j.jpg
Marco.
Some pictures to keep Marco happy:
https://i.postimg.cc/FsyXQCS1/20260816-185230-2.jpg (https://postimages.org/)
You like corn on the cob? So do I.
Marco.
https://i.postimg.cc/KzMsD4rj/20260817-173655-1.jpg (https://postimages.org/)
A mis-mash of chick peas in an onion and tomato sauce, long grain rice, carrot, brocolli, green beans and leeks.
Strawberries for dessert.
https://i.postimg.cc/L4qZvL1z/20260829-185017-1.jpg (https://postimages.org/)
https://i.postimg.cc/9XGcWf36/20260831-191917-1.jpg (https://postimages.org/)
Chilli con carne, with long grain rice, carrot, green beans and brocolli
https://i.postimg.cc/bNBCWQ65/20260907-180735-1.jpg (https://postimages.org/)
Smoked haddock, onion, red pepper cherry tomato es, mixed veg and oven chips done in an air fryer.
A couple of mandarins for dessert.
Pigmy Pony
07-09-2026, 20:09
Some pictures to keep Marco happy:
https://i.postimg.cc/FsyXQCS1/20260816-185230-2.jpg (https://postimages.org/)
Well it makes me happy seeing your dinner plates, takes me back :) My mother had the exact same dinner set. She had dishes, milk jug, all sorts of things. Proper quality, but I bet my brother just chucked em.
What fish is that, Barry?:)
Marco.
https://i.postimg.cc/bNBCWQ65/20260907-180735-1.jpg (https://postimages.org/)
This fish here ^^
What is it?
Marco.
I'll give Barry another five days to answer that question!:lol:
Meanwhile, for tonight's tea... Grilled (double) lamb cutlets with homemade mint sauce and seasonal veg:
https://imagizer.imageshack.com/v2/xq70/923/But8Yv.jpg
Marco.
I'll give Barry another five days to answer that question!:lol:
Marco.
Or else? Quod vide supra.
I don't get what the problem is in telling me what kind of fish it was...:confused:
Marco.
It was your stating that you would give me five days to reply - sounded like a veiled threat.
You like corn on the cob? So do I.
Marco.
Yes we do, but Happy is very choosy about the vegetables we eat. We avoid all packaged veg, especially corn. Recently we came across a farmer who was selling corn on the cob he had grown, which Happy judged to be of good quality. And it was good: sweeter than most supermarket fare. We have bought some more from him - enough to keep us going to the end of the month.
Some more pics from the archive. :lol:
https://i.postimg.cc/7hKG50PG/20260819-181627-1.jpg (https://postimages.org/)
Salmon and egg salad. Forgotten what was in the bowl in the centre, looks like some chickpeas and a piece of brocolli.
https://i.postimg.cc/J7XRtbnf/20260908-180543-1.jpg (https://postimages.org/)
Beef, kidney beans, onion, carrots and boiled potatoes. Too much potato and not enough veg, but I didn't do the cooking so I shouldn't complain.
Museli with strawberries for dessert.
2022 L'Épiphanie de Bordeaux to drink.
https://i.postimg.cc/TYqL581P/20260905-190110-1.jpg (https://postimages.org/)
Some more chilli con carne, rice and veg.
Can't remember what was for pudding.
It was your stating that you would give me five days to reply - sounded like a veiled threat.
Not at all. It was a piss-take at sometimes the inordinate amount of time you take to answer simple questions [that is if you bother at all]:ner:
And you still haven't told me what kind of fish it was........................... Don't bother now, I'm bored. Sometimes, Barry, you're very frustrating to chat with.
Marco.
I did tell you when I said "quod vide supra", where I had (retrospectively) annotated the photo. Anyway the fish was smoked haddock.
To prevent any further frustration, i won't post on this thread anymore.
Yes, that's the answer... :doh:
Btw, I don't speak Latin, so don't act smart by conversing with me in a language that I don't understand. Stick to English.
Lastly, it's pointless adding information to old posts. No-one will see it, as they've got no reason to go looking for it.
Marco.
Lawrence001
09-09-2026, 08:31
Guys calm down, @Marco Barry has been very diligent in keeping the forum going while you were absent so please do try and tone it down or you risk losing your best asset in getting it back to where we were (apart from your own inimitable character of course, ok second best asset [emoji23]). We've all got out foibles when it comes to how we react to posts and sometimes we need to take a deep breath before we reply, or just come back to it later.
https://youtu.be/c3nScN89Klo?is=7EyH6hhIbBdXomKO
Tonight's tea... Sirloin steak with a garlic and herb butter, button mushrooms and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/924/pD2Kqe.jpg
Marco.
rmcin626
09-09-2026, 17:59
Tonight's tea... Sirloin steak with a garlic and herb butter, button mushrooms and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/924/pD2Kqe.jpg
Marco.
Looks very tasty Marco.
Cheers, mate. It was:)
Marco.
For lunch... A Greek salad with stuffed vine leaves and feta cheese:
https://imagizer.imageshack.com/v2/1024x768q70/922/nWNcbT.jpg
Marco.
Tea tonight... Chicken breast, wrapped in pancetta, in a mushroom and white wine sauce, on a bed of wild rice, with seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/923/F0DaZx.jpg
https://imagizer.imageshack.com/v2/xq70/922/rTrX9v.jpg
Marco.
https://imagizer.imageshack.com/v2/1024x768q70/923/F0DaZx.jpg
https://imagizer.imageshack.com/v2/xq70/922/rTrX9v.jpg
https://imagizer.imageshack.com/v2/1024x768q70/922/nWNcbT.jpg
.
Love feta on a nice fresh salad and chicken wrapped in bacon, great dishes guv!
Cheers, Roy-Boy.... What scran have you been having lately?:)
Marco.
Fried chicken KFC-style (although better):
https://imagizer.imageshack.com/v2/1024x768q70/923/Y69yIo.jpg
Marco.
Cheers, Roy-Boy.... What scran have you been having lately?:)
Marco.
From chippy, Haddock and chips tonight. Standard issue spag bols last night. Nothing of note really, Iceland fare in the air fryer that kind of thing.
No worries, mate. If you can manage a pic or two sometime, that would be good:)
Marco.
Lunch.... Some hot & spicy chicken wings with a side salad (not shown):
https://imagizer.imageshack.com/v2/1024x768q70/922/DHTm67.jpg
Marco.
Tonight's tea... Tom Yum soup with king prawns and noodles:
https://imagizer.imageshack.com/v2/xq70/923/dFWSAQ.jpg
https://imagizer.imageshack.com/v2/1024x768q70/922/hykHFF.jpg
Marco.
Chinese - Singapore noodles with chicken and tomato
https://uploads.tapatalk-cdn.com/20260912/75f74ffebda18ccadc6513e9dea7b117.jpg
Looks nice, Roy. The noodles look as if they have soy sauce on them - is that right?:)
Marco.
https://i.postimg.cc/QMDrdckF/20260910-190240-1.jpg (https://postimages.org/)
Not quite sure how to describe tonight's meal. It's a sort of goulash made from diced chorizo, chic peas, red kidney beans, onion and tomato sauce (a cross between passata and a purée), on a bed of spaghetti with some vegetables.
As it is neither a Hungarian goulash, nor an American goulash (as I have used spaghetti on this occasion, not potato, nor cooked the pasta in with the sauce ), I think I'll call it a "goose-slosh". Even more of a misnomer as it doesn't contain goose meat! :lol:
Fresh watermelon for dessert, and all washed down with a 2022 L'Épiphanie de Bordeaux.
Looks pretty decent to me, although it's not a combination I've ever had. One of Del's favourite things is chick peas - she eats them out of the tin like sweets!:)
Marco.
Looks nice, Roy. The noodles look as if they have soy sauce on them - is that right?:)
Marco.
I’ll ask at the takeaway [emoji6]
Lol, I thought you'd made it yourself, ya bugger!:D
Marco.
Lunch was a salt beef sandwich using seeded granary bread with mayonnaise in place of butter. And a bottle of Stella lager to drink.
No pictures as I'm sure you know what a sandwich looks like, as well as a lager bottle. :D
Afternoon tea was an almond and chocolate croissant with a cup of "milky oolong" tea, drunk black as it should be, and without sugar.
https://i.postimg.cc/66dpZf1n/20260913-153832-1.jpg (https://postimages.org/)
Sausage and borlotti beans, Mutti tinned tomatoes, onion, garlic, Worcestershire sauce, chilli flakes, salt, black pepper, fresh parsley and Sainsbury's frozen hash browns.
Just totally made up and way better than expected to be quite frank. And quite a bit left, too:)https://uploads.tapatalk-cdn.com/20260913/c09c1c716790f9f328a585df0bb5744b.jpghttps://uploads.tapatalk-cdn.com/20260913/ff178f8f1dd52917d24f24ccdb91c918.jpg
Looks good Justin - I could eat that. :)
Afternoon tea was an almond and chocolate croissant with a cup of "milky oolong" tea, drunk black as it should be, and without sugar.
https://i.postimg.cc/66dpZf1n/20260913-153832-1.jpg (https://postimages.org/)
I like your cup! I'd have Darjeeling in it, though.
Marco.
Sausage and borlotti beans, Mutti tinned tomatoes, onion, garlic, Worcestershire sauce, chilli flakes, salt, black pepper, fresh parsley and Sainsbury's frozen hash browns.
Just totally made up and way better than expected to be quite frank. And quite a bit left, too:)https://uploads.tapatalk-cdn.com/20260913/c09c1c716790f9f328a585df0bb5744b.jpghttps://uploads.tapatalk-cdn.com/20260913/ff178f8f1dd52917d24f24ccdb91c918.jpg
Interesting, Justers. Not had a combo like that before...
Marco.
Looks good Justin - I could eat that. :)Easy to make Barry go for it!
Tonight's tea.... Homemade steak pie with gravy, mash and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/924/uvs87e.jpg
Marco.
Interesting, Justers. Not had a combo like that before...
Marco.Mutti tinned tomatoes are a cut above for something like this. Recommended.
I like your cup! I'd have Darjeeling in it, though.
Marco.
I enjoy many varieties of tea, in this case it happened to be Milky Oolong, a China tea. Other leaf teas I have in store are: Darjeeling; Assam; Lapsang Souchong; Jasmine Green Tea; Lemon Green Tea; Camomile; Rooiboss (South African "Red Bush" tea), and an Uzbeck tea I brought back from Samarkand, whose name is:
КОНЦЕРН «УЗПИЩЕРОМ»
I also have some tea I brought back from Burma (Myanmar) but its name is written in Burmese script, and I have no way (or wish) to try to write it here. :lol: And the same for some China black tea.
Re. the cup, yes I'm sure all tea tastes the same whether it is drunk out of a mug or a jam jar. But I like to think that it tastes best when drunk from a bone china cup, athough I don't extend my little finger in a clichéd manner when drinking. ;)
Tonight's tea.... Homemade steak pie with gravy, mash and seasonal veg:
https://imagizer.imageshack.com/v2/1024x768q70/924/uvs87e.jpg
Marco.
Looks tasty. - good old British nosh.
I have only attempted to make pastry on one occasion , and made a complete 'pigs ear' of it. The secret is to handle it as little as possible when combining the ingredients. My mother could do it and her pastry was perfect.
Pastry is not part of African cuisine, so Happy doesn't know how to make it.
I enjoy many varieties of tea, in this case it happened to be Milky Oolong, a China tea. Other leaf teas I have in store are: Darjeeling; Assam; Lapsang Souchong; Jasmine Green Tea; Lemon Green Tea; Camomile; Rooiboss (South African "Red Bush" tea), and an Uzbeck tea I brought back from Samarkand, whose name is:
КОНЦЕРН «УЗПИЩЕРОМ»
I also have some tea I brought back from Burma (Myanmar) but its name is written in Burmese script, and I have no way (or wish) to try to write it here. :lol: And the same for some China black tea.
Re. the cup, yes I'm sure all tea tastes the same whether it is drunk out of a mug or a jam jar. But I like to think that it tastes best when drunk from a bone china cup, athough I don't extend my little finger in a clichéd manner when drinking. ;)
The milky looks interesting - can you describe its taste? I have a few teas in stock as well, but not as many as you. I'm mainly a Darjeeling man, though. I like its delicacy and subtle flavours. I had the opportunity recently to try some Lapsang Souchong - never again, as it was like sucking on my coal fire!:spew:
Dunno how you can drink that:hmm:
I like bone china crockery; we have a few sets of antique stuff, and I do think it makes a difference, tricking the brain into believing that the experience is more special... I mean, would I enjoy Del's cooking as much if it were just slopped onto a plate any old way? No, I don't think so. You eat (or drink) with your eyes first.
Therefore, enjoy your china cup:)
Marco.
Looks tasty. - good old British nosh.
I have only attempted to make pastry on one occasion , and made a complete 'pigs ear' of it. The secret is to handle it as little as possible when combining the ingredients. My mother could do it and her pastry was perfect.
Pastry is not part of African cuisine, so Happy doesn't know how to make it.
Thanks, yeah it has a bit of a 'pub classic' look to it - sometimes that's just what I'm in the mood for:)
Yes, pastry can be difficult. I agree with all you say, plus it benefits if you have cold hands, which Del has. Mine are always warm, so I can't imagine the mess I'd make if I tried it!:eek:
Marco.
Mutti tinned tomatoes are a cut above for something like this. Recommended.
Cool. I like Mutti products, as they're authentic, and sometimes use their pasta sauces if Del hasn't got any homemade stuff in.
Marco.
Lapsang Souchong is a smoked tea, which I love. In fact I love most smoked products: smoked fish; smoked bacon; smoked cheese, and in this case smoked tea.
It might explain why Laphroaig is my favourite whisky.
Indeed, and I'm the opposite, although I like smoked bacon and fish, also smoked chicken.
With whisky I don't like it smoky or too peaty, much preferring a rich, rounded sherry cask:)
Marco.
It wouldn't do if we were all the same. :)
Pigmy Pony
14-09-2026, 14:40
Lapsang Souchong is a smoked tea, which I love. In fact I love most smoked products: smoked fish; smoked bacon; smoked cheese, and in this case smoked tea.
It might explain why Laphroaig is my favourite whisky.
Don't think that would be my thing, sounds like something the French would eat, along with escargot :)
Fun fact about the smoked haddock you had last week: Round here it's mostly called 'finny' haddock, name drawn from a fishing village in Aberdeenshire called Findan, where it originated.
I don't think I've ever had it, though I imagine it's a bit like kippers, which I do like.
I've had smoked haddock, it's nice. Kippers are good for breakfast when you're staying in a nice hotel, as the stench of cooking them at home is unbearable.
Marco.
Tonight's tea.... Barnsley chop with Cumberland sauce, rosemary and garlic roast potatoes, honey-glazed carrots and seasonal greens
https://imagizer.imageshack.com/v2/xq70/922/XdaNn8.jpg
Marco.
£7.24's worth of Lemon Sole. You really need three of those for a meal.
Nice, but insanely expensive per pound of flesh.https://uploads.tapatalk-cdn.com/20260914/622029cbb9ad5746befd32c18ae5429a.jpg
Nice, Justers... Where did you get the sole from?
Marco.
Don't think that would be my thing, sounds like something the French would eat, along with escargot :)
Fun fact about the smoked haddock you had last week: Round here it's mostly called 'finny' haddock, name drawn from a fishing village in Aberdeenshire called Findan, where it originated.
I don't think I've ever had it, though I imagine it's a bit like kippers, which I do like.
:lol: Whilst the French do make whisky, with Armorik being their most notable Malt, Laphroaig is actually a Scotch whisky made in Islay.
Islay is the southernmost island of the inner Hebrides. Islay boasts several fine whisky distilleries, Laphroaig being only one of them.
Other notable Islay whiskys are: Ardberg; Bunnahabhain; Bruichladdich, and Islay Storm.
£7.24's worth of Lemon Sole. You really need three of those for a meal.
Nice, but insanely expensive per pound of flesh.https://uploads.tapatalk-cdn.com/20260914/622029cbb9ad5746befd32c18ae5429a.jpg
Good fish and meat is expensive, regardless of variety.
I'm not big on fish, much preferring sea food: shrimps, prawns, crab, lobster and octopus. But to be contrary, I dislike shellfish such as oysters, whelks etc.
Nice, Justers... Where did you get the sole from?
Marco.Waitrose but only because the eyes were completely clear and it was a good looking thing.
There aren't any decent fishmongers or butchers locally. I am about to do an online meat order FWIW.
That’s a wrap
https://uploads.tapatalk-cdn.com/20260914/6b49e7f5ed021d9f81e741cc707fd2b4.jpg
Pigmy Pony
14-09-2026, 18:44
Tonight's tea.... Barnsley chop with Cumberland sauce, rosemary and garlic roast potatoes, honey-glazed carrots and seasonal greens
https://imagizer.imageshack.com/v2/xq70/922/XdaNn8.jpg
Marco.
Looks very tasty, but how can you know it's a Barnsley chop? I've no doubt it would speak with a different accent to, say, a Bradford chop, but it doesn't look to be in any mood for talking.
Pigmy Pony
14-09-2026, 18:55
Looks very tasty, but how can you know it's a Barnsley chop? I've no doubt it would speak with a different accent to, say, a Bradford chop, but it doesn't look to be in any mood for talking.
I made myself curious for the answer, so looked it up - it's basically a "double chop" joined by a bit of backbone, and something like 20mm thick. So basically a greedy-guts chop, and I'm ok with that as they usually have too much fat and not enough meat. The provenance of the lamb (or mutton) doesn't come into it, just the dimensions.
Looks very tasty, but how can you know it's a Barnsley chop? I've no doubt it would speak with a different accent to, say, a Bradford chop, but it doesn't look to be in any mood for talking.
:lol:
Marco.
Waitrose but only because the eyes were completely clear and it was a good looking thing.
There aren't any decent fishmongers or butchers locally. I am about to do an online meat order FWIW.
I thought it would be Waitrose, as yoo iz a bit of a fanboi, no?:eyebrows:
Surely in the whole of Bristol there must be a decent butchers...
Marco.
Thought ‘Barnsley Chop’ was a move in that northern martial art ‘Ecky Thump’.
I made myself curious for the answer, so looked it up - it's basically a "double chop" joined by a bit of backbone, and something like 20mm thick. So basically a greedy-guts chop, and I'm ok with that as they usually have too much fat and not enough meat. The provenance of the lamb (or mutton) doesn't come into it, just the dimensions.
Yups... There was no fat on it whatsoever, and it was lovely and juicy:)
Marco.
Thought ‘Barnsley Chop’ was a move in that northern martial art ‘Ecky Thump’.
Could be!
Marco.
I thought it would be Waitrose, as yoo iz a bit of a fanboi, no?:eyebrows:
Surely in the whole of Bristol there must be a decent butchers...
Marco.
There used to be a good butchers near the top of Blackboy Hill, Clifton in Bristol, but I'm going back fifty years, so it may no longer exist.
Pigmy Pony
14-09-2026, 20:16
Thought ‘Barnsley Chop’ was a move in that northern martial art ‘Ecky Thump’.
Well eeh baa gum :)
There used to a good butchers near the top of Blackboy Hill, but I'm going back fifty years, so it may no longer exist.
Google reveals quite a few: https://www.google.com/search?q=butchers+in+bristol&client=safari&hs=xfIB&sca_esv=8f75b58b20ab037a&channel=mac_bm&source=hp&ei=lGuoaqisG82dhbIP86brsAw&iflsig=ABILxe8AAAAAaqh5pHbEZ6-Ls5_WdHCyuCR_7qlpstI9&oq=butchers+in+bris&gs_lp=Egdnd3Mtd2l6IhBidXRjaGVycyBpbiBicmlzKgUIABiA BDIFEAAYgAQyBRAAGIAEMgsQLhiABBjHARivATIFEAAYgAQyBh AAGBYYHjIGEAAYFhgeMgYQABgWGB4yBhAAGBYYHjIGEAAYFhge MgYQABgWGB5IjZUBUABY9G5wAngAkAEAmAFMoAGsCKoBAjE4uA EByAEA-AEBmAIUoAKJCcICCxAAGIAEGLEDGIMBwgIREC4YgAQYsQMYgwE YxwEY0QPCAg4QLhiABBixAxjHARjRA8ICCBAAGIAEGLEDwgIRE AAYgAQYigUYjQYYsQMYgwHCAg4QLhjHARixAxjRAxiABMICFxA uGIAEGLEDGMcBGK8BGJgFGJ4FGJoFwgIIEC4YgAQYsQPCAgsQA BiABBiKBRiSA8ICCxAAGIAEGLEDGMkDwgIOEC4YgAQYsQMYxwE YrwHCAggQABiABBiSA8ICCxAuGIAEGLEDGLQHwgIFEC4YgATCA ggQABiABBi0B8ICChAAGIAEGMkDGArCAgsQLhiABBjHARjRA8I CCxAuGK8BGMcBGIAEmAMAkgcCMjCgB9aRAbIHAjE4uAeDCcIHB jAuMTEuOcgHO4AIAQ&sclient=gws-wiz
Know any of those, Justers?
Marco.
Google reveals quite a few: https://www.google.com/search?q=butchers+in+bristol&client=safari&hs=xfIB&sca_esv=8f75b58b20ab037a&channel=mac_bm&source=hp&ei=lGuoaqisG82dhbIP86brsAw&iflsig=ABILxe8AAAAAaqh5pHbEZ6-Ls5_WdHCyuCR_7qlpstI9&oq=butchers+in+bris&gs_lp=Egdnd3Mtd2l6IhBidXRjaGVycyBpbiBicmlzKgUIABiA BDIFEAAYgAQyBRAAGIAEMgsQLhiABBjHARivATIFEAAYgAQyBh AAGBYYHjIGEAAYFhgeMgYQABgWGB4yBhAAGBYYHjIGEAAYFhge MgYQABgWGB5IjZUBUABY9G5wAngAkAEAmAFMoAGsCKoBAjE4uA EByAEA-AEBmAIUoAKJCcICCxAAGIAEGLEDGIMBwgIREC4YgAQYsQMYgwE YxwEY0QPCAg4QLhiABBixAxjHARjRA8ICCBAAGIAEGLEDwgIRE AAYgAQYigUYjQYYsQMYgwHCAg4QLhjHARixAxjRAxiABMICFxA uGIAEGLEDGMcBGK8BGJgFGJ4FGJoFwgIIEC4YgAQYsQPCAgsQA BiABBiKBRiSA8ICCxAAGIAEGLEDGMkDwgIOEC4YgAQYsQMYxwE YrwHCAggQABiABBiSA8ICCxAuGIAEGLEDGLQHwgIFEC4YgATCA ggQABiABBi0B8ICChAAGIAEGMkDGArCAgsQLhiABBjHARjRA8I CCxAuGK8BGMcBGIAEmAMAkgcCMjCgB9aRAbIHAjE4uAeDCcIHB jAuMTEuOcgHO4AIAQ&sclient=gws-wiz
Know any of those, Justers?
Marco.I lived in Bristol for 25 years, mostly central. Whilst I can get there in 30-40 minutes, I am not doing that round trip for my fave butcher I used for years.
Am gonna order from https://swaledale.co.uk/?hl=en-GB#:~:text=Benefits%20of%20Swaledale%20Butchers%20 *%20Always%20Fresh%2C,kitchens.%20*%20Trusted%2C%2 0Traceable%20%26%20Properly%20Farmed.
and see how it goes. Will let you know, Marco.
Google reveals quite a few: https://www.google.com/search?q=butchers+in+bristol&client=safari&hs=xfIB&sca_esv=8f75b58b20ab037a&channel=mac_bm&source=hp&ei=lGuoaqisG82dhbIP86brsAw&iflsig=ABILxe8AAAAAaqh5pHbEZ6-Ls5_WdHCyuCR_7qlpstI9&oq=butchers+in+bris&gs_lp=Egdnd3Mtd2l6IhBidXRjaGVycyBpbiBicmlzKgUIABiA BDIFEAAYgAQyBRAAGIAEMgsQLhiABBjHARivATIFEAAYgAQyBh AAGBYYHjIGEAAYFhgeMgYQABgWGB4yBhAAGBYYHjIGEAAYFhge MgYQABgWGB5IjZUBUABY9G5wAngAkAEAmAFMoAGsCKoBAjE4uA EByAEA-AEBmAIUoAKJCcICCxAAGIAEGLEDGIMBwgIREC4YgAQYsQMYgwE YxwEY0QPCAg4QLhiABBixAxjHARjRA8ICCBAAGIAEGLEDwgIRE AAYgAQYigUYjQYYsQMYgwHCAg4QLhjHARixAxjRAxiABMICFxA uGIAEGLEDGMcBGK8BGJgFGJ4FGJoFwgIIEC4YgAQYsQPCAgsQA BiABBiKBRiSA8ICCxAAGIAEGLEDGMkDwgIOEC4YgAQYsQMYxwE YrwHCAggQABiABBiSA8ICCxAuGIAEGLEDGLQHwgIFEC4YgATCA ggQABiABBi0B8ICChAAGIAEGMkDGArCAgsQLhiABBjHARjRA8I CCxAuGK8BGMcBGIAEmAMAkgcCMjCgB9aRAbIHAjE4uAeDCcIHB jAuMTEuOcgHO4AIAQ&sclient=gws-wiz
Know any of those, Justers?
Marco.
The first butchers mentioned in that link: Ruby & White is located only about 100 yards from where we used to live in Bristol. Small world!
Am gonna order from https://swaledale.co.uk/?hl=en-GB#:~:text=Benefits%20of%20Swaledale%20Butchers%20 *%20Always%20Fresh%2C,kitchens.%20*%20Trusted%2C%2 0Traceable%20%26%20Properly%20Farmed.
and see how it goes. Will let you know, Marco.
Should be good:)
Supermarket meat, even from Waitrose, pales into comparison.
Marco.
The first butchers mentioned in that link: Ruby & White is located only about 100 yards from where we used to live in Bristol. Small world!
Bristol's a fabulous city. Del and I fancy doing a city break there sometime, either that or Bath.
Marco.
I lived in Bristol for 25 years, mostly central. Whilst I can get there in 30-40 minutes, I am not doing that round trip for my fave butcher I used for years.
If you use the Westbury Park Waitrose, I can recommend SmithFish 23 North View, Westbury Park www.smithfish.co.uk/?i=1
and Dave Giles Butchers, 170 Gloucester Road, Bishopston. Both within easy striking distance and my ‘go to’ for quality fish and meat in Bristol.
Useful info there, Greg:thumbsup:
Marco.
Tonight's tea... Pan-fried pork fillet in a peppercorn sauce with croquette potatoes and seasonal greens:
https://imagizer.imageshack.com/v2/xq70/923/gGorUZ.jpg
Marco.
If you use the Westbury Park Waitrose, I can recommend SmithFish 23 North View, Westbury Park www.smithfish.co.uk/?i=1
and Dave Giles Butchers, 170 Gloucester Road, Bishopston. Both within easy striking distance and my ‘go to’ for quality fish and meat in Bristol.That was my local Waitrose for 15 years.
The Henleaze veg and butcher were my go-tos just yards away.
Tonight's tea... Pan-fried pork fillet in a peppercorn sauce with croquette potatoes and seasonal greens:
https://imagizer.imageshack.com/v2/xq70/923/gGorUZ.jpg
Marco.Looks great but does peppercorn sauce work with pork? You're gonna say yes, but it's usually associated with beef.
Pigmy Pony
15-09-2026, 18:21
Tonight's tea... Pan-fried pork fillet in a peppercorn sauce with croquette potatoes and seasonal greens:
https://imagizer.imageshack.com/v2/xq70/923/gGorUZ.jpg
Marco.
Mm, I could eat that all day long, especially with that peppercorn sauce :)
I think I need some educating here - firstly, I see this term seasonal greens, seasonal veg, used a lot, what will seasonal greens look like in February? The same, but from somewhere foreign?
Also, what will the alternatives to pan fried be? Air fried? Deep fat fried sounds a bit unhealthy to me.
Looks great but does peppercorn sauce work with pork? You're gonna say yes, but it's usually associated with beef.
Yups, it is normally associated with beef, but works equally well with pork, where in France it's regularly served that way:)
Marco.
Mm, I could eat that all day long, especially with that peppercorn sauce :)
Cheers, mate. Del specialises in sauces.
I think I need some educating here - firstly, I see this term seasonal greens, seasonal veg, used a lot, what will seasonal greens look like in February? The same, but from somewhere foreign?
Also, what will the alternatives to pan fried be? Air fried? Deep fat fried sounds a bit unhealthy to me.
Firstly, it's just a general term meaning what's in season. Seasonality is a big thing in the farm shops we get some of our veg from, as they grow it there, and therefore know what's in and out of season. Stuff's always fresher and tastier when it's in season.
Secondly, air fried, why not? I don't have an air fryer, though. However, yes, pan-fried, as opposed to grilled, deep-fried, roasted or barbecued:)
Marco.
rmcin626
15-09-2026, 21:37
Tonight's tea... Pan-fried pork fillet in a peppercorn sauce with croquette potatoes and seasonal greens:
https://imagizer.imageshack.com/v2/xq70/923/gGorUZ.jpg
Marco.
Very nice , would happily eat that plate of food, but my wife does not like peppercorn sauce , so would probably serve with , cider, mushrooms and mustard sauce.
More fish finger wrap madness...https://uploads.tapatalk-cdn.com/20260915/3309e5627023c3c906ec4bb36f1f0593.jpg
Very nice , would happily eat that plate of food, but my wife does not like peppercorn sauce , so would probably serve with , cider, mushrooms and mustard sauce.
A mustard sauce would go equally as well:)
Marco.
Justers, did you eat that at the same time as you posted the pic? If so, it was a late tea!:)
Marco.
Nope. We ate around 7pm. I debated whether it was worth posting given the earlier post on this, then gave way.
This one was great, but the addition of fresh mango really makes it fabulous. The original recipe above is better.
Mango is one of my fav fruits:)
Marco.
Today's lunch.... King prawn *Pil Pil with crusty bread:
https://imagizer.imageshack.com/v2/xq70/924/VRN7AX.jpg
https://imagizer.imageshack.com/v2/1024x768q70/924/zKStHy.jpg
*Pil pil prawns, or gambas al pil pil, is a fast and famous Spanish tapas dish made with juicy prawns cooked in hot olive oil, garlic, and chili.
Marco.
rmcin626
16-09-2026, 13:55
Today's lunch.... King prawn *Pil Pil with crusty bread:
https://imagizer.imageshack.com/v2/xq70/924/VRN7AX.jpg
https://imagizer.imageshack.com/v2/1024x768q70/924/zKStHy.jpg
*Pil pil prawns, or gambas al pil pil, is a fast and famous Spanish tapas dish made with juicy prawns cooked in hot olive oil, garlic, and chili.
Marco.
Very nice, far better than the ham and tomato toastie I had for lunch.
Pigmy Pony
16-09-2026, 15:31
And at least on a par with the beans on toast I had. Not just any beans on toast mind, but microwave-heated Branston beans on Ninja toaster-toasted seeded wholemeal bread with a light Flora garnish :) Washed down by a mug of kettle-boiled water infused with a Tetley tea bag and a dash of locally-sourced skimmed milk.
Looked like this but without the green stuff:
https://bitofthegoodstuff.com/wp-content/uploads/2025/04/Baked-Beans-on-Toast-1-1100.jpg
Very nice, far better than the ham and tomato toastie I had for lunch.
Cheers, mate. I do like a good toastie, though:)
Marco.
And at least on a par with the beans on toast I had. Not just any beans on toast mind, but microwave-heated Branston beans on Ninja toaster-toasted seeded wholemeal bread with a light Flora garnish :) Washed down by a mug of kettle-boiled water infused with a Tetley tea bag and a dash of locally-sourced skimmed milk.
Iz yoo takin' da piss, boy?:lol:
Marco.
P.S Do you like prawns?
Tonight's tea... Salmon poached in tinfoil with vegetables agrodolce, sprinkled with fresh coriander:
https://imagizer.imageshack.com/v2/1024x768q70/923/5bhKfk.jpg
Marco.
Pigmy Pony
16-09-2026, 19:29
Iz yoo takin' da piss, boy?:lol:
Marco.
P.S Do you like prawns?
You know me so well :D
I sometimes like prawns, it depends on the setting: King prawns in my Sunday Chinese special curry, yes. Scampi, yes. Prawn crackers, no. Prawn cocktail, double no. Prawn cocktail crisps, the thought is making me boak. Fish pie with prawns, yes.
P.S. Do you like Ready Brek?
Lol no, I don't do cereals, as I'm not big on raw milk.
Marco.
Pigmy Pony
16-09-2026, 20:28
I suppose you'd be ok with porridge the Scottish way, oats, water, pinch of salt? They did that to me each morning when I stayed in Aberdeen as a kid, soon got used to it. Wouldn't do it now though.
Lol, don't like porridge; reminds me of sick!:spew:
No, I'm a 'continental breakfast' kind of guy, and the occasional fry up.
Marco.
Pigmy Pony
16-09-2026, 21:56
:eek: Don't like porridge? What kind of Scot are you? Next you'll be telling us you don't have any Kenneth McKellar records, but no one will believe that.
Tonight's tea... Salmon poached in tinfoil with vegetables agrodolce, sprinkled with fresh coriander:
https://imagizer.imageshack.com/v2/1024x768q70/923/5bhKfk.jpg
Marco.
Looks good. :) What were the sweet and sour vegetables?
And at least on a par with the beans on toast I had. Not just any beans on toast mind, but microwave-heated Branston beans on Ninja toaster-toasted seeded wholemeal bread with a light Flora garnish :) Washed down by a mug of kettle-boiled water infused with a Tetley tea bag and a dash of locally-sourced skimmed milk.
Looked like this but without the green stuff:
https://bitofthegoodstuff.com/wp-content/uploads/2025/04/Baked-Beans-on-Toast-1-1100.jpg
Excellent! Haricotes blancs à la sauce tomate sur pain complet grillé. I too much prefer Branstone baked beans. Those made by Heinz have too much sugar in the tomato sauce, and are more expensive. I love seeded wholemeal bread, my favourite is Co-Op's own brand. :)
:eek: Don't like porridge? What kind of Scot are you? Next you'll be telling us you don't have any Kenneth McKellar records, but no one will believe that.
I don't like porridge either. And I don't like milk puddings: rice pudding, tapioca or semolina ( :spew: )
Chicken Tikka Masala
https://i.postimg.cc/kGRYfmPq/20260916-191348-1.jpg (https://postimages.org/)[/url]
on white long grain rice, with green beans, bably leeks, asparagus, and some sweetcorn niblets.
Fresh watermelon for dessert:
https://i.postimg.cc/XNgrYyR4/20260916-184224-1.jpg (https://postimages.org/) https://i.postimg.cc/65m58VYT/20260915-184528-1.jpg (https://postimages.org/)
Cobra beer to drink.
Yesterday's afternoon tea:
https://i.postimg.cc/3x9My3Kp/20260916-161830-1.jpg (https://postimages.org/)
Pain au chocolat with Darjeeling tea. To be precise, it was Risheehat Special Autumn tea from the Nathmull's estate in Darjeeling; bought by me on one of my visits to north India and Ladakh.
Pigmy Pony
17-09-2026, 07:05
I don't like porridge either. And I don't like milk puddings: rice pudding, tapioca or semolina ( :spew: )
Yeah but you're a suvverner, so you're excused. I remember with school dinners, lots of kids didn't like milk puddings, which was great for those of us who did :)
Pigmy Pony
17-09-2026, 07:24
Excellent! Haricotes blancs à la sauce tomate sur pain complet grillé. I too much prefer Branstone baked beans. Those made by Heinz have too much sugar in the tomato sauce, and are more expensive. I love seeded wholemeal bread, my favourite is Co-Op's own brand. :)
Agree with all of that, and Heinz beans are just wrong.
Just checked in the breadbin: It's Hovis "Seed Sensations", which surprisingly isn't wholemeal. I'm not happy about that, it seems they've done things to it to make it look like wholemeal. Important to me these days.
:eek: Don't like porridge? What kind of Scot are you? Next you'll be telling us you don't have any Kenneth McKellar records, but no one will believe that.
Lol, I was only born in Scotland; my heritage is Italian, and you don't get porridge in Italy:)
Marco.
I don't like porridge either. And I don't like milk puddings: rice pudding, tapioca or semolina ( :spew: )
Me neither... {Gag}
Marco.
Chicken Tikka Masala
https://i.postimg.cc/kGRYfmPq/20260916-191348-1.jpg (https://postimages.org/)[/url]
on white long grain rice, with breen beans, bably leeks, asparagus, and some sweetcorn niblets.
Fresh watermelon for dessert:
https://i.postimg.cc/XNgrYyR4/20260916-184224-1.jpg (https://postimages.org/) https://i.postimg.cc/65m58VYT/20260915-184528-1.jpg (https://postimages.org/)
Cobra beer to drink.
Nice, Barry! Did Happy make the curry from scratch?:)
Marco.
Agree with all of that, and Heinz beans are just wrong.
Just checked in the breadbin: It's Hovis "Seed Sensations", which surprisingly isn't wholemeal. I'm not happy about that, it seems they've done things to it to make it look like wholemeal. Important to me these days.
I like bread with a hard crust, so all the supermarket packaged 'softies' don't do it for me, and I'm not a big toast guy, which for me is all that stuff's good for. Therefore, for breakfast I have a French stick with proper butter (don't like spreads) and jam - a la petit déjeuner:)
Marco.
I don't know, I didn't watch her make it. We do have a recipe book for Indian dishes, as well as all the necessary herbs and spices, so it quite likely it was homemade. A lot of African cuisine is spicy: chill peppers and garlic are freely used.
Looks good. :) What were the sweet and sour vegetables?
Cheers, mate. Just some celery, peppers and carrots.
Marco.
Cheers, mate. Just some celery, peppers and carrots.
Marco.
Ah - I recognised the celery, but couldn't quite make out the other vegetables.
For lunch... A couple of nice homemade burgers:
https://imagizer.imageshack.com/v2/xq70/923/IJQNPi.jpg
Marco.
For lunch... A couple of nice homemade burgers:
.
https://media3.giphy.com/media/v1.Y2lkPTM0OWM5ZGQ3ZnJ3ems2NWwwc2E0emt2dTJnajVpbjl pY3hiZzZxaTRuNTR2OWxjOCZlcD12MV9naWZzX3NlYXJjaCZjd D1n/cl72XB7TqPdjq7uQ3S/giphy.gif
Sent from my iPhone using Tapatalk
Pigmy Pony
17-09-2026, 18:12
https://media3.giphy.com/media/v1.Y2lkPTM0OWM5ZGQ3ZnJ3ems2NWwwc2E0emt2dTJnajVpbjl pY3hiZzZxaTRuNTR2OWxjOCZlcD12MV9naWZzX3NlYXJjaCZjd D1n/cl72XB7TqPdjq7uQ3S/giphy.gif
Sent from my iPhone using Tapatalk
Is this from when Marco was running for Mayor of Wrexham? I expected him to have less hair.
Is this from when Marco was running for Mayor of Wrexham? I expected him to have less hair.
That’s a syrup!
Double stack burger at the airport hotel (and double Guinness)
https://uploads.tapatalk-cdn.com/20260917/9cf59f3b37de4e81b26d3f13674cbae4.jpg
Agree with all of that, and Heinz beans are just wrong.
Just checked in the breadbin: It's Hovis "Seed Sensations", which surprisingly isn't wholemeal. I'm not happy about that, it seems they've done things to it to make it look like wholemeal. Important to me these days.I'm not happy about the fact this atrocious beyond belief crap government has decided to force all white flour to have added folic acid.
You literally have no choice. None. You will be forced fed it.
There are reasons why this could not be good for you. Look it up.
That’s a syrup!
Double stack burger at the airport hotel (and double Guinness)
https://uploads.tapatalk-cdn.com/20260917/9cf59f3b37de4e81b26d3f13674cbae4.jpg
Go, Roy-boy... Where you off to now?:)
Marco.
For lunch... A couple of nice homemade burgers:
https://imagizer.imageshack.com/v2/xq70/923/IJQNPi.jpg
Marco.I wouldn't like your food bill, dude.
U is eating' too well. Like the King of AoS.
Go, Roy-boy... Where you off to now?:)
Marco.
Sandals, Halcyon Beach, St Lucia.
This is ‘Gordon’s’, one of the dozen or so restaurants we have to choose from.
https://uploads.tapatalk-cdn.com/20260917/515003dc7b07e3c827ecda58efd185d0.jpg
Breakfast waffles
https://uploads.tapatalk-cdn.com/20260917/992444f5da7e08a27175c08322b74d51.jpg
Pigmy Pony
17-09-2026, 20:32
What are those things propping it up?
I'm not happy about the fact this atrocious beyond belief crap government has decided to force all white flour to have added folic acid.
You literally have no choice. None. You will be forced fed it.
There are reasons why this could not be good for you. Look it up.
The baguettes I get from Sainsbury's are made with French flour:)
Marco.
Sandals, Halcyon Beach, St Lucia.
This is ‘Gordon’s’, one of the dozen or so restaurants we have to choose from.
https://uploads.tapatalk-cdn.com/20260917/515003dc7b07e3c827ecda58efd185d0.jpg
Looks great, Roy - enjoy!:cool:
Marco.
I wouldn't like your food bill, dude.
U is eating' too well. Like the King of AoS.
Haha, good one... Actually, we spend more on our three cats!
Marco.
The baguettes I get from Sainsbury's are made with French flour:)
Marco.I think you will be eating it. It will be in anything using British white flour. Even brown breads use a lot of white flour in most cases.
Dude, the only bread I eat is the aforementioned baguettes, which are made with French flour; no British white flour in sight.
The other option I have is to buy bread from the local Polish deli, which I sometimes do. https://www.google.com/search?q=chata+polska+bread&client=safari&hs=rMzV&sca_esv=a28bdb662bc5b422&channel=mac_bm&source=hp&ei=9zOtauTaNKeohbIPkqDgsQg&iflsig=ABILxe8AAAAAaq1CB__yK1fZLNEUrcraKFn1yYWyNOW p&ved=0ahUKEwiksuPxlfiWAxUnVEEAHRIQOIYQ4dUDCBs&uact=5&oq=chata+polska+bread&gs_lp=Egdnd3Mtd2l6IhJjaGF0YSBwb2xza2EgYnJlYWQyBRAh GKABMgUQIRigAUjZcVAAWOZYcAB4AJABAJgBiAGgAegKqgEEMT cuMbgBA8gBAPgBAZgCEqACxwvCAggQABiABBixA8ICDhAAGIAE GIoFGLEDGIMBwgIOEC4YgAQYigUYsQMYgwHCAg4QLhiABBixAx jHARjRA8ICCxAuGIAEGMcBGK8BwgIREC4YgAQYsQMYgwEYxwEY 0QPCAgsQABiABBixAxiDAcICCxAuGIAEGLEDGIMBwgILEC4Ygw EYsQMYgATCAg4QLhiABBixAxjHARivAcICCBAuGIAEGLEDwgIQ EAAYgAQYigUYsQMYgwEYCsICCxAAGIAEGIoFGLEDwgIFEAAYgA TCAgcQABiABBgKwgIHEC4YgAQYCsICCBAAGIAEGMkDwgILEAAY gAQYigUYkgPCAgYQABgWGB7CAggQABgWGB4YCsICCxAAGIAEGI oFGIYDwgIFEAAY7wXCAggQABiJBRiiBMICBBAhGBWYAwCSBwQx Ni4yoAeOf7IHBDE2LjK4B8cLwgcFMC45LjnIBzSACAE&sclient=gws-wiz
Marco.
For lunch... Del's homemade lasagne:
https://imagizer.imageshack.com/v2/1024x768q70/924/6wnfk1.jpg
Marco.
Dude, the only bread I eat is the aforementioned baguettes, which are made with French flour; no British white flour in sight.
The other option I have is to buy bread from the local Polish deli, which I sometimes do. https://www.google.com/search?q=chata+polska+bread&client=safari&hs=rMzV&sca_esv=a28bdb662bc5b422&channel=mac_bm&source=hp&ei=9zOtauTaNKeohbIPkqDgsQg&iflsig=ABILxe8AAAAAaq1CB__yK1fZLNEUrcraKFn1yYWyNOW p&ved=0ahUKEwiksuPxlfiWAxUnVEEAHRIQOIYQ4dUDCBs&uact=5&oq=chata+polska+bread&gs_lp=Egdnd3Mtd2l6IhJjaGF0YSBwb2xza2EgYnJlYWQyBRAh GKABMgUQIRigAUjZcVAAWOZYcAB4AJABAJgBiAGgAegKqgEEMT cuMbgBA8gBAPgBAZgCEqACxwvCAggQABiABBixA8ICDhAAGIAE GIoFGLEDGIMBwgIOEC4YgAQYigUYsQMYgwHCAg4QLhiABBixAx jHARjRA8ICCxAuGIAEGMcBGK8BwgIREC4YgAQYsQMYgwEYxwEY 0QPCAgsQABiABBixAxiDAcICCxAuGIAEGLEDGIMBwgILEC4Ygw EYsQMYgATCAg4QLhiABBixAxjHARivAcICCBAuGIAEGLEDwgIQ EAAYgAQYigUYsQMYgwEYCsICCxAAGIAEGIoFGLEDwgIFEAAYgA TCAgcQABiABBgKwgIHEC4YgAQYCsICCBAAGIAEGMkDwgILEAAY gAQYigUYkgPCAgYQABgWGB7CAggQABgWGB4YCsICCxAAGIAEGI oFGIYDwgIFEAAY7wXCAggQABiJBRiiBMICBBAhGBWYAwCSBwQx Ni4yoAeOf7IHBDE2LjK4B8cLwgcFMC45LjnIBzSACAE&sclient=gws-wiz
Marco.White flour is in a lot more than bread, Marco.
I just asked AI for a list of non-bakery products that use it. It's pagaes and pages worth so I won't post it here. Quite astonishing, really.
BTW durum wheat pasta is excempt.
Interesting... I had a quick look myself and it's mostly stuff I don't eat:)
Marco.
Tonight's tea... Chicken Provencal with a pepper stew and rice:
https://imagizer.imageshack.com/v2/1024x768q70/922/d2eU8D.jpg
Marco.
Today's afternoon tea:
https://i.postimg.cc/3x9My3Kp/20260916-161830-1.jpg (https://postimages.org/)
Pain au chocolat with Darjeeling tea. To be precise, it was Risheehat Special Autumn tea from the Nathmull's estate in Darjeeling; bought by me on one of my visits to north India and Ladakh.
Lovely colour on the tea, Barry. I'm sure I'd enjoy that:)
Marco.
It's quite interesting that an Italian is so meat and two veg focused, Marco.
Nothing special tonight, just something quick and simple:
https://i.postimg.cc/brDmdB7g/20260918-180644-1.jpg (https://postimages.org/)
Ham omelette, air-fried potato slices and frozen peas.
Fresh mago for dessert, and all washed down with a glass or two of a 2018 Château La Fon du Berger, Haut-Médoc.
Not sure what you mean, Justers - what else should I be eating?
Marco.
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