What are you eating and drinking tonight?

[Bruce Rioja]

I went for a piss, washed my hands, then settled down to cooking the main course of Seabass, new potatoes, green beans and saffron broth (many thanks Anton for your kindly, ongoing, unknowing contribution).

Then Roquefort with Jurancon and fig chutney.

Not had a drink for nigh on 3 weeks, it was worth the wait.

And the drink is/was?

All delicious, by the way, though I've never experienced a saffron broth. Delicate enough so as not to over power the Seabass?

[Lord Kangana]

Picpoul de Pinet with the Bass. And no, Saffron was made for fish more than anything else.

[Bruce Rioja]

Picpoul de Pinet with the Bass. And no, Saffron was made for fish more than anything else.

I bow to your far greater knowledge, and thanks.

Maybe you can help me in another way, too. I've been coerced, well, I say coerced, curiosity got the better of me and I've spent over my usual odds on a bottle of Sancerre. What should I eat with it? I know that it's arse about face but you the man!

[Lord Kangana]

Loire wines are traditional accompaniments to shellfish and seafood - oysters etc. Keep it a bit rustic, mussels in plenty of wine and cream with a nice hunk of baguette. Fantastic aperetif wines too for a summers evening out in the garden. Though theres always the caveat that the Loire and Alsace these days are diverging towards weightier wines at their top end, so you may have bought a more modern, food orientated wine. In which case treat it like Chablis, chicken, veal etc, with heavier cream sauces and the like.

Either way, its my humble opinion thats its very difficult to go wrong with an AOC French wine these days.

[Lord Kangana]

With your memory jog of Loire wines, I plumped for a Muscadet to accompany my vegetarian (!!!) stir fry this evening.

If anyone wishes any advice, it would be not to drink Muscadet whilst eating stir fry. The ginger made the mineraly taste of the wine come out as metalic. Went well with the pain-au-chocolat bread and butter pudding I made, though.

And heads up people, Astley Bridge Asda have a few bottles of Casilereo del Diablo Carmenere that they're knocking out for a 5 spot (usually about 8 quid I think?). Its on the whoops! shelf just opposite the milk if anyone's looking. Got meself a couple of bottles.

[Little Green Man]

Went well with the pain-au-chocolat bread and butter pudding I made, though.

Mmmmmmmmm, pain-au-chocolat bread and butter pudding...

Might have to make that tomorrow.

[TANGODANCER]

I just ate a Vale of Mowbray pork pie from Morrisons for my supper. .........................then I ate another..

Delicious.

[superjohnmcginlay]

Me new favourite beer.

[Puskas]

Me new favourite beer.

It is good. They often sell it at the Sweet Green. Popular pre-match haunt...

Which one, in particular? Golden Pippin? Or something else?

[superjohnmcginlay]

Best bitter man mesen. But I'm quite partial to the IPA they do.

[CAPSLOCK]

For Bruce and any other fans of chilean Red - the Misiones Carmenere is on offer once more at Morrisons - £4.49. Bargain.

I'm currently struggling to focus

[General Mannerheim]

had a few bottles of this tackle this week down yon, and brought a couple home too.

[The Ghost of Burnden]

Visiting a Belgian bar tonight, after work, with a few friends. This bar stocks over 200 beers. Tried most of them but my favourite has to be Kwak beer - 8.4%

[Worthy4England]

I'm making a curry, from the ground up as it were (as opposed to there's a can of curry sauce).

It'll be my first go. The family are preparing to be poisoned.

So there's a fair chance, I'll be having a take-away shortly after...

[boltonboris]

I'm making a curry, from the ground up as it were (as opposed to there's a can of curry sauce).

It'll be my first go. The family are preparing to be poisoned.

So there's a fair chance, I'll be having a take-away shortly after...

Even if you royally ruin it (not that I'm saying you will), it'll still be better than a Pataks jar

[TANGODANCER]

I'm making a curry, from the ground up as it were (as opposed to there's a can of curry sauce).

It'll be my first go. The family are preparing to be poisoned.

So there's a fair chance, I'll be having a take-away shortly after...

Just want to say I've really enjoyed your company Worthy (Just in case)

[Worthy4England]

I'm making a curry, from the ground up as it were (as opposed to there's a can of curry sauce).

It'll be my first go. The family are preparing to be poisoned.

So there's a fair chance, I'll be having a take-away shortly after...

Even if you royally ruin it (not that I'm saying you will), it'll still be better than a Pataks jar

Don't think I'll royally ruin it, it just might not taste like I'm aiming for.

Mind you I've been known to feck-up toast.

Just added Salt and Pepper Pork-chop to the starter list...

Maybe I should just order in....

[BWFC_Insane]

I'm making a curry, from the ground up as it were (as opposed to there's a can of curry sauce).

It'll be my first go. The family are preparing to be poisoned.

So there's a fair chance, I'll be having a take-away shortly after...

Even if you royally ruin it (not that I'm saying you will), it'll still be better than a Pataks jar

Don't think I'll royally ruin it, it just might not taste like I'm aiming for.

Mind you I've been known to feck-up toast.

Just added Salt and Pepper Pork-chop to the starter list...

Maybe I should just order in....

Currys are dead easy to make. You'll find it very hard to ruin it.

Just can be a bit time consuming. But its well worth it.

Half a cheat is to buy a good quality curry paste, that way you still make the sauce but don't have to grind/crush and toast spices before you do owt else!

[Worthy4England]

I'm making a curry, from the ground up as it were (as opposed to there's a can of curry sauce).

It'll be my first go. The family are preparing to be poisoned.

So there's a fair chance, I'll be having a take-away shortly after...

Even if you royally ruin it (not that I'm saying you will), it'll still be better than a Pataks jar

Don't think I'll royally ruin it, it just might not taste like I'm aiming for.

Mind you I've been known to feck-up toast.

Just added Salt and Pepper Pork-chop to the starter list...

Maybe I should just order in....

Currys are dead easy to make. You'll find it very hard to ruin it.

Just can be a bit time consuming. But its well worth it.

Half a cheat is to buy a good quality curry paste, that way you still make the sauce but don't have to grind/crush and toast spices before you do owt else!

I want to do the spices bit....otherwise I might as well just buy the sauce...

[Lord Kangana]

In which case plenty of the C's.... Cardamom, cumin, caraway, corriander, cinnamon, curry leaves, and er ginger and garlic.