What are you eating and drinking tonight?

[Bruce Rioja]

My gaffer's quails have had a rather productive breeding period, so I've managed to find a home for five of the chicks at Our Kid's. As a thanks he's left a little tray of 12 quail eggs on my desk. So, it'll be quail eggs and summat tonight.

[BWFC_Insane]

My gaffer's quails have had a rather productive breeding period, so I've managed to find a home for five of the chicks at Our Kid's. As a thanks he's left a little tray of 12 quail eggs on my desk. So, it'll be quail eggs and summat tonight.

http://www.bbc.co.uk/food/recipes/gala_picnic_pie_60853" onclick="window.open(this.href);return false;

[Bruce Rioja]

My gaffer's quails have had a rather productive breeding period, so I've managed to find a home for five of the chicks at Our Kid's. As a thanks he's left a little tray of 12 quail eggs on my desk. So, it'll be quail eggs and summat tonight.

http://www.bbc.co.uk/food/recipes/gala_picnic_pie_60853" onclick="window.open(this.href);return false;

My word. That looks excellent. Cheers

[boltonotter]

Feckin good start... two malts I've never tried, and one - linkwood - i've never heard of... Hey, going on the birthday list...

OK - to throw out a challenge - you have a fine steak (or deeply tomato dish if veggie) - for me, medium rare, hint of garlic - patina of fried onions, two or three well crisped potatoes, mangetouts, and, for surprise, brussels sprouts...

What's the perfect red wine?

For me - Hermitage...

Go!

For me, and this goes back to my 'unto each, their own' post from earlier: I'd say something with great flavour but that doesn't overpower anything on the plate (which sounds absolutely perfect and completely delicious) I'd suggest our Chilean friend from earlier, I really would!

Really impressed with Chilean wine of late

[IggyTheDawgster]

Beef Curry (no onions) half chips, half rice, portion of soft noodles (no beansprouts), MUNNNNNCCCCHHHHHHHIIEEESSSSSSS!!!

[Bruce Rioja]

Beef Curry (no onions) half chips, half rice, portion of soft noodles (no beansprouts), MUNNNNNCCCCHHHHHHHIIEEESSSSSSS!!!

Proper chips? (This is VERY important).

[IggyTheDawgster]

Beef Curry (no onions) half chips, half rice, portion of soft noodles (no beansprouts), MUNNNNNCCCCHHHHHHHIIEEESSSSSSS!!!

Proper chips? (This is VERY important).

What defines "proper chips" ?

[Lord Kangana]

That'd be a no then.

Anyway, the red wine has to be either Madiran, Haut Medoc or Pauillac. Shame on you William, Rhone is Lamb.

[Lord Kangana]

Oh, and the steak must be rare and a Ribeye.

[IggyTheDawgster]

It wasn't a no, I asked you a question.

Your definition of "Proper chips" and mine may well be universes apart.

[William the White]

That'd be a no then.

Anyway, the red wine has to be either Madiran, Haut Medoc or Pauillac. Shame on you William, Rhone is Lamb.

I've no idea why Bruce decided to revive this post from p1 of this thread - but I don't eat Beef, Lamb or Pork at all these days...

And haven't drunk hermitage for a long time...

Anyway, tonight was a generic Portuguese Red which was fine... with a kind of Brit mezze - smoked salmon, egg mayo, new potatoes, three different salads, of which my fave was orange and grated carrot, anchovies, cheese... probably some I've missed out as well... Eaten in the conservatory as the sun went down...

[Bruce Rioja]

Beef Curry (no onions) half chips, half rice, portion of soft noodles (no beansprouts), MUNNNNNCCCCHHHHHHHIIEEESSSSSSS!!!

Proper chips? (This is VERY important).

What defines "proper chips" ?

I'm overcome with foreboding here.

Proper chips = deep fried fragments of freshly sliced and peeled segments of either Maris Piper or King Edward Potato

[Bruce Rioja]

I've no idea why Bruce decided to revive this post from p1 of this thread

I beg your pardon, Sir?!

[IggyTheDawgster]

Beef Curry (no onions) half chips, half rice, portion of soft noodles (no beansprouts), MUNNNNNCCCCHHHHHHHIIEEESSSSSSS!!!

Proper chips? (This is VERY important).

What defines "proper chips" ?

I'm overcome with foreboding here.

Proper chips = deep fried fragments of freshly sliced and peeled segments of either Maris Piper or King Edward Potato

These were soaked in water first, then double fried. Perfect.

[Bruce Rioja]

I hoped to be usurped by you on this.

I gave my most basic description of proper chip. Good work, Sir. How come you only soaked them in water first rather than part boiling them?

[Lost Leopard Spot]

I hoped to be usurped by you on this.

I gave my most basic description of proper chip. Good work, Sir. How come you only soaked them in water first rather than part boiling them?

U-fckin-surped. Time for a new phone Bruce if that's the best autocorrect it can come up with.

[BWFC_Insane]

Oh, and the steak must be rare and a Ribeye.

Interesting. I like most steak rare, but not rib-eye.

I think it benefits from being medium-rare to medium due to the fat content.

[General Mannerheim]

anyone been to Nutters, in what used to be The Manor - over Norden/Rochdale way?

[BWFC_Insane]

anyone been to Nutters, in what used to be The Manor - over Norden/Rochdale way?

Many times.

[IggyTheDawgster]

I hoped to be usurped by you on this.

I gave my most basic description of proper chip. Good work, Sir. How come you only soaked them in water first rather than part boiling them?

Because I like them that way.