OK, What's For Lunch or Tea Today?

Quote:

---

Originally Posted by Roy S

Thanks for that Guy.

I like a drop of Adnam's Broadside, would imagine the pie to be delicious.

With a nod to Lennon maybe I'll 'Give pies a chance'

---

:) Broadside is one of my favourite beers, particularly at Southwold (out of season, without the "ok ya" brigade). The pie is a delight, good pieces of meat and delightful beer gravy.

Quote:

---

Originally Posted by Barry

"Tarragon emulsion" - don't you just love the pretentious 'foodie speak' of restaurants. :doh:

Otherwise it looks very nice Marco. :)

---

Thanks, Barry. Surprised though, as someone who's no stranger to fine-dining that you've not seen the use of 'emulsion' before;)

Marco.

Quote:

---

Originally Posted by Marco

Yeah, you could do that, but the mains are also fab - and everything else, too!:D

Marco.

---

Nothing against the mains, they look great :) It is just the experience of several different tastes (beautifully presented) that really appeals.
We quite often have a "pick and mix" dinner - humus, tarasalamata, raw veg, pickles, various cold cut meats, you get the idea! Great way to eat chat and whatever.

Yeah I getcha - kind of tapas style:)

Marco.

Quote:

---

Originally Posted by Marco

Thanks, Barry. Surprised though, as someone who's no stranger to fine-dining that you've not seen the use of 'emulsion' before;)

Marco.

---

Yes I have - but I'm always suspicious of such jargon, as it sometimes covers up something quite mediocre: give something quite ordinary a fancy title and charge twice the price. Not in this case however.

I'm still trying to work out what "compressed cucumber" means, apart from being peeled cucumber with the seeds removed.


Think I should start a campaign: 'Plain speak for restaurant menus'.

Lol - there's an art to it... The best examples I find 'paint an attractive picture' of what you're about to eat, without sounding too pedantic or pretentious. TBH, their use of the word 'emulsion' isn't accurate, in terms of what was on the plate.

An 'emulsion' is usually like a thick-ish flat sauce, not a blob! But I'll forgive them:D

As for the 'compressed cucumber'... See that little green rectangular thing on my starter, with capers and mayonnaise on it, to the left of the salmon 'tower'?

*That* is the compressed cucumber - and it was compressed!:)

Marco.

a La carte breaky

https://uploads.tapatalk-cdn.com/202...6e8c4449cc.jpg

Lol... You'll get fat, soo.... Give it to me instead!!:ner:;)

Did you like my lunch out yesterday?:)

Marco.

Quote:

---

Originally Posted by Marco

Lol... You'll get fat!:ner:;)

Did you like my lunch out yesterday?:)

Marco.

---

yeah, it was more of a work of art than lunch for me, but im a pleb:eyebrows:

Quote:

---

Originally Posted by struth

a La carte breaky

---

Is that Rouleaux de style grenier avec saucisse carrée with a tomato silk finish jus?