Robin Evans Posted December 16, 2014 Share Posted December 16, 2014 Pasties from the cornish pasty shop in York are sheeite! "I love our club, absolutely love it". (Overton, M 2007) Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted December 16, 2014 Share Posted December 16, 2014 Chippy tea from Midgeley's at west park tomorrow. They take their duty of care seriously. I once asked for two large portions of my shoes and was told I couldn't gave them and would have to settle for one large and one small, so that I didn't "make myself badly". I respectfully disagreed but accepted her judgement. It was like bar staff refusing to serve a drunk WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
Larry the Leit Posted December 17, 2014 Share Posted December 17, 2014 Chippy tea from Midgeley's at west park tomorrow. They take their duty of care seriously. I once asked for two large portions of my shoes and was told I couldn't gave them and would have to settle for one large and one small, so that I didn't "make myself badly". I respectfully disagreed but accepted her judgement. It was like bar staff refusing to serve a drunkLoafers? The Unicorn is not a Goose, Link to comment Share on other sites More sharing options...
Bearman Posted December 17, 2014 Share Posted December 17, 2014 Tripe and onions tonight, plenty of pepper and the spuds ready to go in for the last half hour. lovely aroma beginning to fill the house. Ron Banks Midlands Hurricanes and Barrow Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted December 17, 2014 Share Posted December 17, 2014 Loafers?Couple of slices of bread and butter maybe WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
Bearman Posted December 25, 2014 Share Posted December 25, 2014 It's Christmas Day and I'm just enjoying my traditional G&T. I've gone for Tanquery ( export strength) and Fever Tree tonic this year. Now it wouldn't be Christmas without a good argument and if you want a good argument this is the very place. So.... How do you make the perfect Dry Martini? Shaken or stirred? What ratio? Olive, olive brine or lemon? Any other hints to achieve perfection? Ron Banks Midlands Hurricanes and Barrow Link to comment Share on other sites More sharing options...
Futtocks Posted December 25, 2014 Share Posted December 25, 2014 We had a glass of this before ploughing into the turkey and stuff. Very very tasty and suitably festive. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Stevo Posted December 25, 2014 Share Posted December 25, 2014 (edited) It's Christmas Day and I'm just enjoying my traditional G&T. I've gone for Tanquery ( export strength) and Fever Tree tonic this year. Now it wouldn't be Christmas without a good argument and if you want a good argument this is the very place. So.... How do you make the perfect Dry Martini? Shaken or stirred? What ratio? Olive, olive brine or lemon? Any other hints to achieve perfection? Entering tricky terrain here. A martini, the strength thereof and the frequency of their consumption is between a man and his conscience. But here's what life has given me so far: If making with vodka, get everything as cold as possible. Glasses and vermouth in the fridge; vodka in the freezer. Shake with ice - a twist of burnt lemon peel is acceptable, but olives and the rest are an affectation to be avoided in a vodka martina. If making with gin, chill (but do not freeze) the gin. Stir with fridge-cold vermouth, without the ice. An olive is acceptable in a gin martini. With vodka, go for a white vermouth. With gin, go for an extra dry vermouth. If you're trying to impress, then for me something like 1 part vermouth to 5 parts spirit is about right. If you're *really* trying to impress, then just wave the vermouth bottle in the general direction of the drinks mixer. TWO is the optimum number of martinis per person, per session. Hic. Edited December 25, 2014 by Stevo It's not a question of coming down to earth, Mr Duxbury. Some of us, Mr Duxbury, belong in the stars. Link to comment Share on other sites More sharing options...
Futtocks Posted January 10, 2015 Share Posted January 10, 2015 Currenlty just starting to bubble in the slow cooker, rabbit with prunes and mustard. Not exactly following the linked recipe, but pretty close. M&S have packs of wild rabbit legs during the game season, but you have to be lucky with your timing, as it disappears from the shelves soon after it's been put there. Sainsbury had Agen prunes, pre-soaked in Armagnac, so that's stage I didn't have to do at home. The rest of the ingredients are easy to find. I decided to use cider instead of white wine this time. You can use chicken instead of rabbit, but it isn't quite as good. Still rich and tasty, though. Serve with rice or lentils. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted February 1, 2015 Share Posted February 1, 2015 I have some pork fillet (tenderloin) in the slow cooker that has been marinaded in olive oil, smoked paprika, oregano, garlic and ground cumin. Browned in a frying pan with an oil/butter mix then put in a roasting bag to cook in its own juices. I bought more meat than I need for tonight's meal, as cold-cuts of pork with English mustard in a sandwich is one of the great treats of life. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Robin Evans Posted February 7, 2015 Share Posted February 7, 2015 Christmas present last week.... A talk thru all the brewdog range with beers charcuterie and cheese for me n the boy! To say they originally aimed brewdog at the younger generation made me chuckle... They failed miserably in that respect. Fabulous afternoon with great beers. Whilst it wasn't available I have tried brewdog's 'tactical nuclear penguin ' before in Glasgow..... I eventually got my sight back "I love our club, absolutely love it". (Overton, M 2007) Link to comment Share on other sites More sharing options...
timtum Posted February 7, 2015 Share Posted February 7, 2015 For visitors down to the Catalan Dragons who are staying a little bit longer, or travelling via Carcassonne / Toulouse airports, and like a bit of a slurp http://www.brasserieduquercorb.com/ No idea what it tastes like as its unpasteurised state means that I can't drink it but the whole concept looks tremendous. Link to comment Share on other sites More sharing options...
Futtocks Posted February 10, 2015 Share Posted February 10, 2015 "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
Futtocks Posted February 24, 2015 Share Posted February 24, 2015 Coffee and spice rubbed brisket in the slow cooker, and already smelling great! I'll be having Hasselback potatoes with them, plus marrowfat peas. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
timtum Posted February 25, 2015 Share Posted February 25, 2015 Last night I went for a pave steak (can't work out how to do accents), served a point, with chips and petit pois. I also made a rather lovely red wine, onion and smoked lardons gravy to go with it. Same again tonight! Link to comment Share on other sites More sharing options...
Bearman Posted February 25, 2015 Share Posted February 25, 2015 (edited) Tripe and onions Last night, faggots and peas with onion gravy tonight. All from my daughters local butcher in Ibstock Leicetersbhire. It's also the butchers that Hollywood star Stephen Graham uses. Edited February 25, 2015 by Bearman Ron Banks Midlands Hurricanes and Barrow Link to comment Share on other sites More sharing options...
tomdooley Posted February 25, 2015 Share Posted February 25, 2015 (edited) Cassoulet recently.Good old french recipe keith floyd did. GOOD SAUSAGE CHICKEN THIGHS SMOKED HAM CARROTS TOMATOES CELERY STOCK CHILLI whatever .Great one pot meal. Oh dont forget the crunchy bread for the lovely juices/ Oh forgot the chick peas and the butter beans and cannelini beans.From a tin of course. Edited February 26, 2015 by tomdooley Link to comment Share on other sites More sharing options...
Futtocks Posted February 25, 2015 Share Posted February 25, 2015 Chick peas? Chicken? Tomatoes? Keith must have been seriously hammered when he wrote this. Here's a reasonably authentic recipe: http://www.travelchannel.com/shows/anthony-bourdain/articles/cassoulet It says three days, but if you buy pre-soaked white beans (i.e. canned), that's a day cut out already. You can also buy tins of confit duck legs - another day less, so now we are down to a normal recipe timescale. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
WearyRhino Posted February 25, 2015 Share Posted February 25, 2015 Cassoulet recently.Good old french recipe keith floyd did. GOOD SAUSAGE CHICKEN THIGHS SMOKED HAM CARROTS TOMATOES CELERY STOCK CHILLI whatever .Great one pot meal. Oh dont forget the crunchy bread for the lovely juices/ Oh forgot the chick peas. That's NOT a cassoulet. Link to comment Share on other sites More sharing options...
Futtocks Posted February 26, 2015 Share Posted February 26, 2015 (edited) Got some big beef short ribs for tomorrow - I will be applying a spice rub tonight and letting it marinate. Edited February 26, 2015 by Futtocks "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
tomdooley Posted February 26, 2015 Share Posted February 26, 2015 (edited) Chick peas? Chicken? Tomatoes? Keith must have been seriously hammered when he wrote this. Here's a reasonably authentic recipe: http://www.travelchannel.com/shows/anthony-bourdain/articles/cassoulet It says three days, but if you buy pre-soaked white beans (i.e. canned), that's a day cut out already. You can also buy tins of confit duck legs - another day less, so now we are down to a normal recipe timescale. Sorry my cook tells me it is from the hairy bikers book!! Here is floyds recipe 1kg belly pork 6 pieces preserved goose or duck 750gms dried white haricot beans {soaked in water overnight} 10 cloves garlic 1 bayleaf,thyme,and 1pinch powdered cloves 4 tomatoes peeled deseeded and chopped 1 tablespoon tomatoe puree 4 lightly cured top quality pork sausages 750gms toulouse or similar smoked sausage This is from Floyd on France!! Are all you chefs out there happy with this? The hairy bikers is very good .Try it. Edited February 26, 2015 by tomdooley Link to comment Share on other sites More sharing options...
Futtocks Posted February 26, 2015 Share Posted February 26, 2015 Sorry my cook tells me it is from the hairy bikers book!! It is from their diet book - essentially a bowdlerised 'lite' chicken stew. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
tomdooley Posted February 27, 2015 Share Posted February 27, 2015 It is from their diet book - essentially a bowdlerised 'lite' chicken stew. have you ever eaten it?Try it then tell me its not tasty .Are you being a food snob? Link to comment Share on other sites More sharing options...
Tiny Tim Posted February 27, 2015 Share Posted February 27, 2015 have you ever eaten it?Try it then tell me its not tasty .Are you being a food snob? I think Futtocks knows his food. I find my stomach rumbling at the mere thought of some of his meal descriptions. If he ever starts an open kitchen with the folk from TRL invited for dinner I am straight on the train. There's being a food snob and there's being someone who knows a lot about authentic good quality food. Link to comment Share on other sites More sharing options...
Futtocks Posted February 27, 2015 Share Posted February 27, 2015 have you ever eaten it?Try it then tell me its not tasty .Are you being a food snob? I'm not saying it's bad - in fact it looks very tasty, and in my experience the Bikers are a good source of recipes. But it just isn't a Cassoulet. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
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