Good man. It's great to have a fellow foodie that actually knows his stuff onboard.
^ I thought that it looked excellent as well, Topper.
But...
And this is probably completely unfounded... whenever I eat a meal off dark coloured crockery I always wonder of there's a reason... such as poor hygiene/washing up practices? Personally, I like to eat off white crockery.
I've recently been introduced to Wetherspoons pubs in the UK where they serve meals off the most garish and highly patterned crockery you could imagine... and to be honest there could be half of a previous punter's meal still stuck to a Wetherspoons plate and you wouldn't even notice it.
It just makes me a bit uneasy. But I'm sure this is not the case for you, Topper.
In Bangkok we ate off black tableware, here we've (meaning the wife) has decided that bohemian (bright and garish ) is what she wants. It doesn't bother me at all and it's not as dark in reality as in the picture.
For me though, white reminds me of eating in restaurants, they use white dishes so if one gets broken, it's easily replaced.
"I was a good student. I comprehend very well, OK, better than I think almost anybody," - President Trump comparing his legal knowledge to a Federal judge.
^ Oh, and no peas?
Gammon, chips and peas but I had no tinned pineapple to round it off.
The eggs let me down slightly... I used the same ribbed frying pan that I'd fried the gammon steaks in, to save on the washing up. That was a mistake, to be honest.
^ Yup.
You just know that he has Yogi lick them clean to save on the water bill.
^ Yes, two packs from Peterhead!
I can deliver if you're interested... could use a trip to Bangkok, tbh.
Last edited by Mendip; 31-03-2024 at 03:02 PM.
It's unlike you to turn your nose up at free grub.
I personally would sooner risk a dark plate than a defrosted pack of Icelands budget pork that's flew through 8 time zones at 24 degrees in the arse pocket of a hairy bloke who .mentioned a fungal ass crack ailment not long ago.
That's probably just me and my OCDs though.
^ That does sound a bit 'OCD' to be honest. I never put you down as a fussy eater.
And by the way, that pork came out of the Qatar Airways hold (s) as cool as a cucumber.
I must admit that I haven't been feeling quite right today though... I'd put that down to finding the gardener's Ya Dong hidden in the pool fridge last night...
Half price leg of pork, roasted carrots and peppers alongside duck fat spuds soon to be accompanied by crackling, apple sauce and a Yorkshire pud
^ Very nice, and white crockery to boot!
I love pork, I think it must be one of my favourite roasts... along with lamb, beef and of course, chicken.
Happy Easter! But I'll have to mark you down for no peas.
Out this way it was a right-way-up chicken Easter roast.
Topped with Iceland back bacon and Korat Chef sausage accompaniments.
We had no stuffing, the ants had got in, and I could kick meself as I'm sure that Iceland had a load of Paxo, but them's the breaks.
The wife made a cameo appearance from the sofa and bizarrely enough the gardener also turned up, although only briefly... as he was all dressed up so obviously just needed some fuel before some distasteful encounter at some short time place. I fully expect to see him limping around tomorrow after yet again coming off his motorbike sometime during the night... full of Ya Dong.
Gotta say though, it was pretty good.
Looks great!
If anyone is Norwich, Le Hexagone is worth a stop.
^ That looks very nice!
I used to work in Norwich many years ago and thoroughly enjoyed it. The office was on the outskirts... Thorpe St Something or other, with some lovely pubs along the river. I remember one pub right next to a church that regularly did lock-ins until around 2am... played havoc with my productivity during the day.
Yesterday I decided to spoil us and bought a lovely thick tuna steak from Makro.
I don't know a lot about cooking fish so just treated it the same as I do a beef steak, with chips, baked tomatoes and peas... but with no fired egg on top.
I thought it was pretty good...
But the daughter reckoned I'd overcooked it a tad. An extra half minute is all it takes...
^^ Unless you have the culinary know how of Mendy or Joe, why would you spunk good money eating out on something you could cook yourself in 3 minutes?
Appetiser- last nights re-airfried meateor
The main course
Le Dingleone Lamb a la garlic anchove
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