Yeah they do pasta.. Only about 4 dishes.. Brakspear?? Which one that's what I normally drink in my local the Oxford gold, just had two pints of it as it goes.. We are going to a new gastro pub in town. I've just got home an my nephew/lodger has his new bird here.. She looks Thai, brought up in Spain an lives here, don't think she has any spare skin that's not pierced or tattoed.. Every finger every centimetre is tattoed and she has pier unts in the most painful looking of places.. They are currently listening to emo rock music... **** basically.. Her bmx is parked out front and she is good apparently.. She didn't get it when I said I bet you are.. And she is sponsored by two companies... Only remember one called bonk... I said you're sponsored by bonk???? She walked off.. Think I'm ruining his chances of sex.. I just plied her with adou me shot of uncle Jaegermeister and a shot of bourbon.. I love being the cool uncle.. She said English isn't my first language.. I said what is then 'STREET' an did something childish and rad with my arms...
Double dropped. Piss weak bitter, got a couple of bottles left over. It's ok but I need something stronger! She sounds a ****ing idiot to be honest! Has she got those massive holes in her ear lobes? Love it when I see people with those and tattooed necks. Unemployable by the time they're forty, they won't look quite so self satisfied then.
Twattoos eh, who needs em! If they're subtle and/or small and there are as a little as possible on your body then you're not a ****. Got these Italian lagers in called 'Birra Moreti', pretty good, washed down my steak very well indeed.
I've been tonthe new bar & grill.. 16oz rib eye in all fairness was fuxking lush.. And yes **** you all I had a ramekin of ketchup.. Had mine blue..
Nice, no pizza then? Which sauce did you accompany the said blue steak with? Or was it bare? Had veg with mine but a good quality steak should always be enjoyed with chips of the chunky variety and perhaps a fried tomato/mushroom.
Few things can actually bother me but those silly holes people get in their ear lobes ****s me off, i guess its because i really can't understand it.
No film.. Going Sunday now.. Had the rib eye with salad, braised shallots an chunky chips.. Ramekin of ketchup. Was perfect. I'm hammered in another new bar being chatted up by a power dressing ugly red headed accountant.. Not good.. Oh an Charles aznovor is here too..
Never mind dinner, this large Talisker is going down very nicely for supper while watching Jaws. I want opinion on Christmas dinner and what makes it good or bad. New thread or keep it here? Got some Christmas day news today and I think it's good to be honest. Also got me Swansea v United ticket sorted. Festive all dayer of epic proportions is right on the cards
Nice work.. Will you have to pretend to be a Swansea supporter? Used to do that a lot when we played the villa.. I'd sit in the holt end. Christmas dinner.. I thought only women started talking about Christmas this early.. As to what makes it good.. Pigs in blankets.. Goose fat for the roast potatoes and parsnips..
I'm not a demonstrative supporter now anyway, those days long gone. Don't know really, I've lived here so long it doesn't occur to me. There might be a meat head who could take offence to my accent, you never know, but I can't see it. Reason I brought Christmas up came from that, got my December 23rd all dayer pass for the match and it seems we'll be having this Christmas dinner (tea) at eight at night because her Mum is working that day. I like this. It means I won't get cabin fever spending way too much time down the in laws and we'll go down there for the evening and have a good exceuse to piss back off home at a reasonable time to get the kids off to bed. The day is panning out well, I'll do the Christmas morning breakfast as usual but instead of speanding what seems like forever down there for the rest of the day we'll probably go down, then go home, have an hour down the beach, slope off the pub wth the bro in laws, watch TV, drink, eat, then eventually go down there for a couple of hours then bed so I cab play golf on boxing day. Shaping up well.
Roasties done in goose fat where you boil them a little first so there rustic and all that Not a fan of turkey for it though, dont mind turkey but much nicer meats. Thinking beef for this year myself.
Minted lamb for team today. Got some chops from the butchers and a minted lamb season pack they had so marinating them just now waiting for the missus to crack on with tea.
You ain't got them all over your neck and hands though mate. Even as I say this I feel and sound middle aged but this current 'trend' to have all visible skin tattooed and to put enormous big holes in earlobes etc. will backfire when they've grown up another twenty years and realise how stupid they look! And that they can't get a decent job to pay for food. Beef dinner today. Sounds great but unfortunately this is where my mo in law ****s up big style. Massively overcooks beef. To the point I can barely disguise my disgust!! She does all the others really well, just not beef. And she makes utterly **** yorkies. Going back to Christmas, she does both Turkey and Beef on Christmas day. Quite fancy a goose myself but that will never happen. Think I'll keep my eye out for one of those five bird roast from Aldi, bloody epic!
I said to my mum I'd like to try goose this year.. Never tried it.. Dunno what I'm doing for dinner yet.. Hoping / banking on getting an invite to a mates for a roast.. If I don't get one I may sulk..
Never had goose either. Wouldnt mind trying it. Been planning on buying a duck and having that one day. Only know how to do Duck in orange sauce ( theres a fancier name I cant spell ) which is nice but theres probably other stuff to do, chinese style crispy duck obviously. Them 5 bird roast good then Ruff? I dont like the idea of buying stuff like that as always strikes me a cheap though I have heard good things about Aldi's meats.
The 5 bird roast from Aldi is magic.. I bought a duck once and roast it.. Completely over cooked it and it was dry and ****.. Getting a pheasant next week hopefully.. Couple of my mates have took up shooting got nice guns too.. Have requested a pheasant and a wood pigeon.. Only slight issue is I will have to pluck the things and remove the shot.. As well as their insides.. Just hoping my nephew has done the butchery part of his chef course and get him to do it..
I concur, the Aldi five bird roast is brilliant. Here's a duck receipe that will not fail; Serves 2 – 4, depending on the size of your duck Ingredients 1 duck, with giblets (mine was a little under 5 lbs) Salt Pepper 1 carrot, peeled and roughly chopped 1 onion, halved and peeled 2 sticks celery, roughly chopped 1 bay leaf Few strands thyme Small bunch parsley 2 Little Gem lettuces, outer leaves removed, cut across the root into six pieces 200g unsmoked lardons or diced pancetta 400g frozen petits pois Small bunch spring onions, green bits removed, white bits halved 2 tsps redcurrant jelly Several hours in advance if possible, or even overnight, cover the duck generously with sea salt, including inside the cavity. Leave to rest in a cool place. This will help the skin crisp and the fat run out during cooking. To make the gravy, place all the duck giblets except the liver into a medium saucepan with the onion, carrot, celery, parsley, thyme, bay leaf, a couple of twists from the pepper mill, and 1/2 pint water. Bring to the boil and allow to simmer gently, covered, for what David calls ‘a good hour’ (which I took to be about an hour and 15 minutes). Strain, discarding the giblets, and reserve the broth. Preheat oven to 230 C. Wipe off the excess salt from the duck with a dry cloth (a wet one would undermine the whole point of the salting), season with pepper, and score the skin four or five times across each breast, just skimming the meat. Place in a roasting tin and roast for 20 minutes, then drain off the fat, and return to the oven with the heat turned down to 180 C. Leave to roast for an hour – or an hour and 15 minutes if you have a very big bird – pouring off the fat every 15 minutes or so. Duck fat is just as good as goose fat for roast potatoes, and keeps very well in the fridge, so you may want to hold on to it. About ten minutes before the duck needs to come out the oven, start making the petits pois. Sweat the lardons in a saucepan, with a little olive oil if you think they need it, until they’ve taken on some some colour. Add the spring onions and leave to soften for a couple of minutes. Throw in the lettuce and let it wilt slightly, then pour in the frozen peas and a few tablespoons of water. Put the lid on the pan and allow the peas to cook over a lowish heat for about ten minutes, or until ready. Taste and correct seasoning – with the bacon, you may not need any salt. Once the duck is removed from the oven and roasting tin, put the tin back on the hob and, over a medium heat, add the giblet stock, redcurrant jelly, and a few more sprigs of thyme. Scrape away the lovely caramelised bits on the bottom of the tin and incorporate them into the gravy. Simmer gently for five or six minutes, correct the seasoning, then pour into a jug or gravy boat. By now, the duck should have been resting for ten to 15 minutes. Carve, and serve in thin slices over the peas. Pour over the gravy, and serve on very hot plates with some mashed potato. Enjoy!
