Lunch ... the second course

**Topper** · 22-03-2026, 04:25 PM

Originally Posted by hallelujah

British food is so good that even wildlife fly down for it.

I do like a good sausage roll....

**hallelujah** · 22-03-2026, 04:32 PM

Originally Posted by Topper

I do like a good sausage roll....

Sausage rolls are great. I used to have em for lunch all the time when I was living in England (there used to be quite a few bakeries just around the corner from me).

I saw nev post that good English food is the best in the world a while ago.

While I might not entirely agree with that sentiment

, the pies, pastries in general, cheeses, meats, pickles, desserts and meals like the English brekky, the Sunday roast, a good fish and chips, beef wellington etc do stand up to scrutiny.

And beans on toast for me and Snubby with melted cheddar cheese and brown sauce on top, of course.

**bsnub** · 22-03-2026, 04:45 PM

Originally Posted by hallelujah

I saw nev post that good English food is the best in the world a while ago.

Finally, you are coming back to reality.

Originally Posted by hallelujah

While I might not entirely agree with that sentiment , the pies, pastries in general, cheeses, meats, pickles, desserts and meals like the English brekky, the Sunday roast, a good fish and chips, beef wellington etc do stand up to scrutiny.

Best pastries are Danish and German.

Best Cheddar cheese is without a doubt Eglish and I always keep some in the fridge. Other types of cheese not so much.

Meats and pickles I would beg to differ. And then...

English brekkie...

Fucking revolting.

**hallelujah** · 22-03-2026, 04:47 PM

Originally Posted by bsnub

English brekkie...

Weird, cos the best breakfast in the world it isn't widlly dissimilar to a standard American one:

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**bsnub** · 22-03-2026, 04:51 PM

**hallelujah** · 22-03-2026, 05:00 PM

Originally Posted by bsnub

It's nice when we don't talk about Israel, isn't it?

Anyway, my boss bought me a bottle of red wine the other week for my sterling work, so I'm cooking that British classic Boeuf Bournemouth today. Gotta go out now and get some veggies for the mirepoix.

Will stick some pics up if I don't get too pissed.

Yeah, right.

**Mendip** · 22-03-2026, 07:26 PM

^ Get your Spurs mate to take them...

**hallelujah** · 22-03-2026, 07:30 PM

Originally Posted by Mendip

^ Get your Spurs mate to take them...

Did I also tell you he's gay?

Not that I would expect you to make any smutty innuendos from this.

Obviously.

**Mendip** · 22-03-2026, 08:08 PM

^ I kind of assumed... the way you've been going on about him.

**Joe 90** · 22-03-2026, 09:29 PM

The only cure for a heavy night apart for getting onit again.

Fresh warm sweaty bap filled with

Derbyshire Duck egg
Baby button local shrooms
Richmond chipolatas
British backbacon
HP sauce

Very nice...

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**hallelujah** · 29-03-2026, 03:30 PM

Last week's Boeuf Bourguignon was lovely and the last batch was deposited in the freezer for future enjoyment.

Not dissimilar to Mendy's bank when the rag and bone woman comes round I suppose.

Took an age to sear the near 2kg of meat we had first, mind.

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Served with roasties, mash and even rice when we ran out of the proper food.

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I say lovely, but I actually preferred the beef and ale stew that I made the other week. Might be cos I made it with dumplings and used Guinness instead of a local dark beer though. Or because British food is the best in the world.

Not sure which.

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Lasagne today before a meat-free week ahead of a few days of non-stop cevapi and other assorted meats in the Balkans over Easter.

**Edmond** · 29-03-2026, 04:03 PM

Those do look pretty good, and not half Mendipian in serving size!

**hallelujah** · 29-03-2026, 04:08 PM

Originally Posted by Edmond

Those do look pretty good, and not half Mendipian in serving size!

I'm a growing lad.

The beef was really tasty.

Now that's something you don't often find yourself saying in Thailand.

**bsnub** · 29-03-2026, 04:40 PM

Those look great Hal! I would do some damage on those.

**hallelujah** · 29-03-2026, 04:42 PM

Originally Posted by bsnub

Those look great Hal! I would do some damage on those.

Cheers mate.

They were pretty good.

I could murder some bloody spice after a week of beef in wine and potatoes though!

**Joe 90** · 29-03-2026, 08:14 PM

Originally Posted by bsnub

Those look great Hal! I would do some damage on those.

To your dentures!

That beef looks chewy as fook!

**hallelujah** · 30-03-2026, 05:15 AM

Originally Posted by Joe 90

To your dentures!

And you'd know all about false teeth around your cock, you granny-shagging blue wanker!

**hallelujah** · 30-03-2026, 05:24 AM

Smashed it again yesterday with the lasagne.

My wife made beef stock from the bones last week, which we froze waiting for a good day.

And yesterday was a good day!

It was on another level. People talk about how good something was but don't really mean it. Yeah, this was like comparing United and West Brom.

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**Ghost61** · 30-03-2026, 06:10 AM

H. Yr varied recipes n food choices are great for TD. I must now look up a recipe for Cervapi. Are they like frikandel?

As for J90 many tks fyr entertaining posts on food but who TF likes Richmond Sausages ex, u n Dill? n maybe that local thai expat food shop.

**hallelujah** · 30-03-2026, 06:40 AM

Originally Posted by Ghost61

H. Yr varied recipes n food choices are great for TD. I must now look up a recipe for Cervapi. Are they like frikandel?

Cevapi are little skewers of meat that you get either as part of a mixed meat grill or in a sandwich.

I'd consider frikandel more of a burger, no?

Edit: just googled frikandel and it appears you may be from the Netherlands, so yes. Not the German version I associate it with!!! Sorry, Ghost.

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Those were from Podgorica so may have contained pork.

Ajvar is the roasted red pepper sauce you see and you get all the time in the Balkans.

**PAG** · 30-03-2026, 07:41 AM

^^^

Lasagna looks great. Grated nutmeg going into the Bechamel sauce?

**hallelujah** · 30-03-2026, 03:11 PM

Originally Posted by PAG

^^^

Lasagna looks great. Grated nutmeg going into the Bechamel sauce?

I didn't have any, but that was a bit of black pepper.

I its absence I was wondering whether to stick a bit of cinnamon in...

**PAG** · 30-03-2026, 04:08 PM

Originally Posted by hallelujah

I didn't have any, but that was a bit of black pepper.

I its absence I was wondering whether to stick a bit of cinnamon in...

Might be a good taste twist for the bechamel.

**hallelujah** · 30-03-2026, 04:27 PM

Originally Posted by PAG

Might be a good taste twist for the bechamel.

Yes.

I usually add a bit of nutmeg, but we didn't have any yesterday.

Not sure why...

**Mendip** · 30-03-2026, 05:25 PM

^ Maybe you'd run out?

I don't mind nutmeg but cannot abide cinnamon. I'll maybe put a cinnamon stick in a curry but the Norwegians coat their porridge with cinnamon, stick it in apple crumble and cover buns in the stuff.

I can't stand it.

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