Just had grilled sardines. Next up, there’s roasted sea bream with some trimmings. Crema Catalana for desert, which I’m told is like brûlée. The semillion is very nice, but very expensive. Not sure the one carafe is going to be enough, though.
Nice mate. Not sure why a French restaurant is serving Crema Catalana though mate, as it's Spanish It is like creme brûlée btw
They’re playing French jazz, so I assumed it was a Frenchie place! Could just be haute cuisine. The price of the fish, I’m expecting some ****er to have gone out and caught it for me.
C'mon haig. Let us know where you and table number.. I'm sure I wouldn't be the only one to send you a bottle of wine..
No can do, Sweats. I’m with people who like to keep a low profile in these private moments. Thanks for the offer, though.
Hiags use off the internet and Wiki is beyond laughable. If anyone ever see's a Dory fish on sale, Buy it, Lightly fry in butrer, and choice of herb, Superb.
Just made this for 8 people. Still simmering but tastes unbelievable... http://allrecipes.co.uk/recipe/17202/slow-cooker-butter-chicken.aspx
I’m in Gloucester tonight, wondering whether to order the streak, the chicken or the lamb? O, the agonies of choice, eh, lads? I’m sipping at a large G&T, scratching my bollocks, trying to make my mind up.
Ok. So I am having pan fried partridge breasts on crushed baby potatoes with green beans and pancetta and a red wine jus, finished with some flat lead lately. #poshtwat This is gonna be good. For those interested I'm using a big bold Gigondas red wine for the jus.
Steak and chips. No frills, will just cook in garlic butter. Was going to do a pepper sauce but have got no brandy so can't be arsed. Got a nice bottle of Malbec.
