What are you eating and drinking tonight?

[Gary the Enfield]

I hear that chickens are much better off when they're fed Indian corn....and when they're the subject of oft-recycled jokes on Bolton fora.

They are, but they're buggers for affecting various means of escape if kept within the confines of a walled yard. One of which entails them propelling, by means of a 'Piggy-Back', their fellow conspirator over said kiln-based enclosure material.

[thebish]

I hear that chickens are much better off when they're fed Indian corn....and when they're the subject of oft-recycled jokes on Bolton fora.

They are, but they're buggers for affecting various means of escape if kept within the confines of a walled yard. One of which entails them propelling, by means of a 'Piggy-Back', their fellow conspirator over said kiln-based enclosure material.

nicely put...

anyway - mine are not corn-fed!

[Bruce Rioja]

hmm like losing to burnley..?

Tonight, im cooking a tater hash straight out of Ainsley Harriott's book...it comes with a poached egg on top, which is a nice touch, finishes the dish off nicely.

He's nicked that idea off the Krauts. They put one on Labskaus.

[Bruce Rioja]

anyway - mine are not corn-fed!

Indeed, but it's difficult to fit "leftover stir-fry" into a terrace anthem, I'd have thought.

[ohjimmyjimmy]

hmm like losing to burnley..?

Tonight, im cooking a tater hash straight out of Ainsley Harriott's book...it comes with a poached egg on top, which is a nice touch, finishes the dish off nicely.

He's nicked that idea off the Krauts. They put one on Labskaus.

Mine never look like they do in the book anyway.

[Gary the Enfield]

hmm like losing to burnley..?

Tonight, im cooking a tater hash straight out of Ainsley Harriott's book...it comes with a poached egg on top, which is a nice touch, finishes the dish off nicely.

He's nicked that idea off the Krauts. They put one on Labskaus.

I read that and instantly thought of the liverpool Lob Scouse. It seems there are anumber of variations:

Lapskaus (Norwegian Stew)
Lobscouse (Welsh stew)
Scouse (Liverpudlian leftovers)

[thebish]

anyway - mine are not corn-fed!

Indeed, but it's difficult to fit "leftover stir-fry" into a terrace anthem, I'd have thought.

left over stir fry
you're just leftover stir fry
hear the terrace boys cry
you're cold and limp and starting to stink
left over stir fry
you're just leftover stir fry
hear the terrace boys cry
you look like summat the cat sicked up....


errr.. yeah - you're right!

[Bruce Rioja]

hmm like losing to burnley..?

Tonight, im cooking a tater hash straight out of Ainsley Harriott's book...it comes with a poached egg on top, which is a nice touch, finishes the dish off nicely.

He's nicked that idea off the Krauts. They put one on Labskaus.

I read that and instantly thought of the liverpool Lob Scouse. It seems there are anumber of variations:

Lapskaus (Norwegian Stew)
Lobscouse (Welsh stew)
Scouse (Liverpudlian leftovers)

When in Hamburg it's a must, I find. I imagine that the Scouse version has its roots in the German dish. They'll've tried to nick the original idea but made a hash of it (ahem).

[Gary the Enfield]

To the tune of the 'Wild Rover'

The nob-heads from Wigan
Who love their meat pies
Were told at the game
That the baker had died

Dave Whelan said boys
'I've tried and I've tried'
But all I can find is
Left-over stir fry


And it's F*ck off Wigan
F*ck off Wigan bye bye
When Dave Whelan's as cold as
Left-over stir fry.


Well, it's a start anyway.

[jimbo]

A night in with a bottle of Sailor Jerry's

[ohjimmyjimmy]

Had a nice chinese in Horwich last night, but the Tetleys were a bit flat.

[Lord Kangana]

This evening I'm partaking of a little smorgasbord of Petit Basque cheese, some saucisson sec, olives and the like.

Now, as an accompaniment, I'm having a glass or two of Pinot Noir from Limoux, which as William will note is a red. With cheese. Its quite good. Not as good as white, obviously.

[Little Green Man]

24 hours earlier and a bit further north, but I had a cheese fest too with a selection of Black Crowdie, Golden Cross, Grimbister Farm, Anster, Arran and some other unknown Scottish brie. Good stuff!

[William the White]

Pasta putanesca. With a chilean pinot noir.

Bought an Italian pinot noir today. Don't know why - curiosity, I guess. I've been drinking burgundy and reserve wines from Spain and Italy on the grounds that if I'm drinking one glass (large) a day, it's going to be a good one... But I think I'm on a pinot noir search - how many different ways does this this difficult grape turn out? The Italian cost £4... We'll see then, when i get round that way...

[Lord Kangana]

The French always say that its only good from a cool climate. Obviously, they would, because Burgundy is a cool climate. I do tend to agree, its a lighter style than more tannic wines and some of the new world examples just taste 'cooked'. Certainly not like Burgundy, anyway.

[William the White]

The French always say that its only good from a cool climate. Obviously, they would, because Burgundy is a cool climate. I do tend to agree, its a lighter style than more tannic wines and some of the new world examples just taste 'cooked'. Certainly not like Burgundy, anyway.

Yep - this chilean is very nice, no real fruit on the nose, but tastes lovely - and not like burgundy. Though also light, medium bodied. Suspect chile has its own cool climate zone...

[boltonboris]

The French always say that its only good from a cool climate. Obviously, they would, because Burgundy is a cool climate. I do tend to agree, its a lighter style than more tannic wines and some of the new world examples just taste 'cooked'. Certainly not like Burgundy, anyway.

Yep - this chilean is very nice, no real fruit on the nose, but tastes lovely - and not like burgundy. Though also light, medium bodied. Suspect chile has its own cool climate zone...

Halfway up the Andes I'd imagine!! Can grapes grow on Mountain sides?

[William the White]

The French always say that its only good from a cool climate. Obviously, they would, because Burgundy is a cool climate. I do tend to agree, its a lighter style than more tannic wines and some of the new world examples just taste 'cooked'. Certainly not like Burgundy, anyway.

Yep - this chilean is very nice, no real fruit on the nose, but tastes lovely - and not like burgundy. Though also light, medium bodied. Suspect chile has its own cool climate zone...

Halfway up the Andes I'd imagine!! Can grapes grow on Mountain saides?

Most traditional place for em!

[Lord Kangana]

Technically not mountainsides, hillsides yes. The highest place that grapes grow is in South America. I believe, if you have the time and iclination we discussed it on this very thread about 50 pages ago.

[boltonboris]

The French always say that its only good from a cool climate. Obviously, they would, because Burgundy is a cool climate. I do tend to agree, its a lighter style than more tannic wines and some of the new world examples just taste 'cooked'. Certainly not like Burgundy, anyway.

Yep - this chilean is very nice, no real fruit on the nose, but tastes lovely - and not like burgundy. Though also light, medium bodied. Suspect chile has its own cool climate zone...

Halfway up the Andes I'd imagine!! Can grapes grow on Mountain sides?

Most traditional place for em!

When I say mountainsides, I mean high up, where the air is thin and frost collects