What are you eating and drinking tonight?

[ohjimmyjimmy]

I thought he said rabbis...a synagogue it is then, though i'm sure it would be frowned upon

[Bruce Rioja]

There are two Chinese Chippies in Adlington. One can do fish and chips, but the Chinese isn't great; the other is pish for both!

Aye, there's another one a couple of doors down that I just don't like the look of and there's rarely anyone in it.

Tak Ming...i can recommend the chinese food there Bruce, from experience....filllet of steak strips in a bbq sauce nom nommm also recommend the singapore style chow mein (spicy !) - the fish & chips however, not really a patch on Chaes.

Why can't there be one place that does both just as well...life's not fair !

Cheers fella, I'll give it whirl next time then. And that was another thing, Chaes don't do Singapore style vermicelli / noodles / chow mein, the gits! So I got 'Special' chow mein which was absolutely anything but!

[ohjimmyjimmy]

There are two Chinese Chippies in Adlington. One can do fish and chips, but the Chinese isn't great; the other is pish for both!

Aye, there's another one a couple of doors down that I just don't like the look of and there's rarely anyone in it.

Tak Ming...i can recommend the chinese food there Bruce, from experience....filllet of steak strips in a bbq sauce nom nommm also recommend the singapore style chow mein (spicy !) - the fish & chips however, not really a patch on Chaes.

Why can't there be one place that does both just as well...life's not fair !

Cheers fella, I'll give it whirl next time then. And that was another thing, Chaes don't do Singapore style vermicelli / noodles / chow mein, the gits! So I got 'Special' chow mein which was absolutely anything but!

There's usually a few of us that do Tak Ming once a month or so, they usually chuck in a free bottle of red wine if the order's over 35/40 quid and a couple bags of prawn crackers.

Chaes...no singapore style?

[CAPSLOCK]

I'm sure Tek Ming is a money laundering job

Not that they'll launder much


Anyway, not eating, just supping Peroni (red)

[Bruce Rioja]

I'm sure Tek Ming is a money laundering job

Not that they'll launder much


Anyway, not eating, just supping Peroni (red)

I always think that about the myriad Asian take-aways up Daubhill way. How on earth do they all stay open?

[jaffka]

I'm sure Tek Ming is a money laundering job

Not that they'll launder much


Anyway, not eating, just supping Peroni (red)

I always think that about the myriad Asian take-aways up Daubhill way. How on earth do they all stay open?

I bet that their tax returns are minimal as well.

Hairdressers and barbers are supposed to be the latest businesses favoured for cleaning dirty cash.

[Lord Kangana]

Had a bottle of Three Choirs Annum (made in Gloucestershire) on friday night with some scallops and Merguez sausage. Top stuff.

Also had the pleasure of few Tim Taylor's Landlord over the weekend at the No Name. Beltin.

[Bruce Rioja]

Had a bottle of Three Choirs Annum (made in Gloucestershire) on friday night with some scallops and Merguez sausage. Top stuff.

Also had the pleasure of few Tim Taylor's Landlord over the weekend at the No Name. Beltin.

Chef - tell me now. I love scallops to be served with their roe. Why is this no longer an option in restaurants?

Just been in the No Name for a few TT Landlord. As you say, beltin'.

[thebish]

Had a bottle of Three Choirs Annum (made in Gloucestershire) on friday night with some scallops and Merguez sausage. Top stuff.

Also had the pleasure of few Tim Taylor's Landlord over the weekend at the No Name. Beltin.

Chef - tell me now. I love scallops to be served with their roe. Why is this no longer an option in restaurants?

I have heard two explanations - but I have no idea if either of them is actually true or not - and they might both be bollox!

1. the roe goes off quicker - so to remove it kind prolongs the shelf-life... if you are served one WITH the roe - it means it is fresher....

2. the row takes longer to cook properly than the other bit - so if the roe is cooked properly, the main bit will be overcooked...


but - as I said - that could easily be a bag of bollox!!

[thebish]

a third explanation is that maybe a lot of people don't like the different texture of the roe - and so restaurants pander to an easier-to-organise one-size-fits-all and serve everyone the lowest common denominator...

[Wandering Willy]

Had a bottle of Three Choirs Annum (made in Gloucestershire) on friday night with some scallops and Merguez sausage. Top stuff.

Also had the pleasure of few Tim Taylor's Landlord over the weekend at the No Name. Beltin.

Chef - tell me now. I love scallops to be served with their roe. Why is this no longer an option in restaurants?

Just been in the No Name for a few TT Landlord. As you say, beltin'.

I shall be trying that shortly. How's the refurb?

[Bruce Rioja]

Interesting takes, Bish. I'd possibly go as far as to say that I actually prefer both the depth of flavour and the texture of the roe,

[Bruce Rioja]

Had a bottle of Three Choirs Annum (made in Gloucestershire) on friday night with some scallops and Merguez sausage. Top stuff.

Also had the pleasure of few Tim Taylor's Landlord over the weekend at the No Name. Beltin.

Chef - tell me now. I love scallops to be served with their roe. Why is this no longer an option in restaurants?

Just been in the No Name for a few TT Landlord. As you say, beltin'.

I shall be trying that shortly. How's the refurb?

The refurb's OK. There's only so much that they can do with the place though. They really need to put an extractor in the gents though. They've bricked up the windows and tiled over them, so they fecking stink. What time are you going in? There's a bird singing tonight. I'm tempted to meet you for a pint but I'm half cut.

[Wandering Willy]

Not tonight. Next home game though definately. Maybe a run in the morning around the Jumbles to justify it.

Is the Dyson still in the hallway by the gents?

[BWFC_Insane]

Had a bottle of Three Choirs Annum (made in Gloucestershire) on friday night with some scallops and Merguez sausage. Top stuff.

Also had the pleasure of few Tim Taylor's Landlord over the weekend at the No Name. Beltin.

Chef - tell me now. I love scallops to be served with their roe. Why is this no longer an option in restaurants?

Just been in the No Name for a few TT Landlord. As you say, beltin'.

Had scallops at Stock, in Manchester recently served with their roe.......

[Bruce Rioja]

Not tonight. Next home game though definately. Maybe a run in the morning around the Jumbles to justify it.

Is the Dyson still in the hallway by the gents?

Brilliant. Cardiff on the 3rd Nov. A run around the Jumbles would be ace. Narr then, the hallway's gone; I've no idea where they keep it now

[Lord Kangana]

Had a bottle of Three Choirs Annum (made in Gloucestershire) on friday night with some scallops and Merguez sausage. Top stuff.

Also had the pleasure of few Tim Taylor's Landlord over the weekend at the No Name. Beltin.

Chef - tell me now. I love scallops to be served with their roe. Why is this no longer an option in restaurants?

I have heard two explanations - but I have no idea if either of them is actually true or not - and they might both be bollox!

1. the roe goes off quicker - so to remove it kind prolongs the shelf-life... if you are served one WITH the roe - it means it is fresher....

2. the row takes longer to cook properly than the other bit - so if the roe is cooked properly, the main bit will be overcooked...


but - as I said - that could easily be a bag of bollox!!

Number 2 is correct. Have a Little Chef lolly.

[Bruce Rioja]

Had a bottle of Three Choirs Annum (made in Gloucestershire) on friday night with some scallops and Merguez sausage. Top stuff.

Also had the pleasure of few Tim Taylor's Landlord over the weekend at the No Name. Beltin.

Chef - tell me now. I love scallops to be served with their roe. Why is this no longer an option in restaurants?

I have heard two explanations - but I have no idea if either of them is actually true or not - and they might both be bollox!

1. the roe goes off quicker - so to remove it kind prolongs the shelf-life... if you are served one WITH the roe - it means it is fresher....

2. the row takes longer to cook properly than the other bit - so if the roe is cooked properly, the main bit will be overcooked...


but - as I said - that could easily be a bag of bollox!!

Number 2 is correct. Have a Little Chef lolly.

So why not simply separate them (as obviously happens anyway) and cook them individually?

[bobo the clown]

Had a bottle of Three Choirs Annum (made in Gloucestershire) on friday night with some scallops and Merguez sausage. Top stuff.

Also had the pleasure of few Tim Taylor's Landlord over the weekend at the No Name. Beltin.

Chef - tell me now. I love scallops to be served with their roe. Why is this no longer an option in restaurants?

I have heard two explanations - but I have no idea if either of them is actually true or not - and they might both be bollox!

1. the roe goes off quicker - so to remove it kind prolongs the shelf-life... if you are served one WITH the roe - it means it is fresher....

2. the row takes longer to cook properly than the other bit - so if the roe is cooked properly, the main bit will be overcooked...

but - as I said - that could easily be a bag of bollox!!

Number 2 is correct. Have a Little Chef lolly.

So why not simply separate them (as obviously happens anyway) and cook them individually?

Which is what I do.

[Wandering Willy]

Not tonight. Next home game though definately. Maybe a run in the morning around the Jumbles to justify it.

Is the Dyson still in the hallway by the gents?

Brilliant. Cardiff on the 3rd Nov. A run around the Jumbles would be ace. Narr then, the hallway's gone; I've no idea where they keep it now

Sounds good - will PM nearer the time. Perhaps we can get the sardine muncher out too.