What are you eating and drinking tonight?

[Burnden Paddock]

Not a fan of stilton myself and have previously thought of myself as disliking blue cheeses. However, I spotted Blacksticks Blue in Sainsburys yesterday and recalled a few of you on here being fans of it. I'll give it a whirl, but fully expect to be lobbing most of it into the bin. Shameful really, as I hate food waste. I'm now desperately hoping that I like it!

I believe it goes well with defrosted loaf crusts.

W@nkers!

[Hoboh]

Too much!

[Bruce Rioja]

Too much!

For the next month I think my only possible contribution to this thread will be 'Turkey'.

[CrazyHorse]

Just opened the first Strongbow of the day. Tis good.

[twilight]

Just opened the first Strongbow of the day. Tis good.

On the 3rd glass of the moet for me

[bobo the clown]

Just opened the first Strongbow of the day. Tis good.

On the 3rd glass of the moet for me

Bravo. Class will out !

[TANGODANCER]

Totally stuffed. Wife did dinner for five, usual Christmas fare: prawn cocktail in seafood sauce or egg mayonaise , roast turkey and ham, roasties, peas, carrots and sprouts with a plentiful gravy boat. Chocolate cake and cream if you had room left, and white wine.

No wine connisuer so I don't know what Cuvee du Vatican, Chateauneuf du Pape 2010, or Espartero Rioja Joven 2014 (son's choices) will be like. Won't be tasting them tonight. Enough prawns left for prawn and tomato sandwiches for supper though. Not a bad day, all in all.

[bobo the clown]

"Burp !!"

[Worthy4England]

Just opened the first Strongbow of the day. Tis good.

On the 3rd glass of the moet for me

Bravo. Class will out !

Bolly and Veuve Cliquot here. What a fcking headache this morning...

[thebish]

yay - now you too can do it - all in the comfort of your own home!!

[General Mannerheim]

go away on Sunday, got all the ski stuff out of the loft yesterday, obligatory tour round Decathlon and Snow & Rock, Heavy snow forecast in the Alps all week - Fondue, Goulash and Potato Rosti for tea!!

[thebish]

[Bruce Rioja]

As mentioned elsewhere a few of us went to Northcote for lunch yesterday. As ever the food was absolutely magnificent, and at £35 apiece for the seasonal menu of three fantastic courses, very reasonable, but they don't half claw it back on the booze. My bezzy and I decided to finish off with a pair of double Balvenie's. When we looked at the bill afterwards they were £18 apiece. So tipping something out of a bottle equates to a half of the value of three stunningly crafted courses of food does it? How the feck does that work?

[Lord Kangana]

Drink is subsidising cheap food. Like a role reversal of supermarkets. Some of the mark ups are a bit steep these days, but it tends to be because people look at the price of food principally.

[boltonboris]

Drink is subsidising cheap food. Like a role reversal of supermarkets. Some of the mark ups are a bit steep these days, but it tends to be because people look at the price of food principally.

Fair enough, but isn't the mark up on the average restaurant plate 60%? Not huge amounts, but certainly a decent yield!

[Lord Kangana]

This could take time, as it's hard to sum up the costings so easily - food is a shit way of generating money unless you're either Tesco or Wetherspoons operating on small margins over huge turnover. A restaurant isn't Tesco though. Most people start off with a skewed sense of what food costs - and bear in mind food costs fluctuate on a more or less daily basis, but menu prices don't. For instance, Michelin Starred restaurants, despite the sometimes astronomical prices, are generally good way to go bankrupt unless you use it as a vehicle for selling your "brand" (look around and see how many people who own them also have other strings to their bow in terms of bistros, pubs and TV stuff). Gordon Ramsay at one point was losing millions a year on his 3-starred site, but every knows he's a 3 starred chef and that balanced the books because of what and where that got him.

[Il Pirate]

As mentioned elsewhere a few of us went to Northcote for lunch yesterday. As ever the food was absolutely magnificent, and at £35 apiece for the seasonal menu of three fantastic courses, very reasonable, but they don't half claw it back on the booze. My bezzy and I decided to finish off with a pair of double Balvenie's. When we looked at the bill afterwards they were £18 apiece. So tipping something out of a bottle equates to a half of the value of three stunningly crafted courses of food does it? How the feck does that work?

That'll be the self distilling and self bottling Balvenie will it?

[Bruce Rioja]

As mentioned elsewhere a few of us went to Northcote for lunch yesterday. As ever the food was absolutely magnificent, and at £35 apiece for the seasonal menu of three fantastic courses, very reasonable, but they don't half claw it back on the booze. My bezzy and I decided to finish off with a pair of double Balvenie's. When we looked at the bill afterwards they were £18 apiece. So tipping something out of a bottle equates to a half of the value of three stunningly crafted courses of food does it? How the feck does that work?

That'll be the self distilling and self bottling Balvenie will it?

This was more the £16 a bottle at Bookers type.

[Il Pirate]

As mentioned elsewhere a few of us went to Northcote for lunch yesterday. As ever the food was absolutely magnificent, and at £35 apiece for the seasonal menu of three fantastic courses, very reasonable, but they don't half claw it back on the booze. My bezzy and I decided to finish off with a pair of double Balvenie's. When we looked at the bill afterwards they were £18 apiece. So tipping something out of a bottle equates to a half of the value of three stunningly crafted courses of food does it? How the feck does that work?

That'll be the self distilling and self bottling Balvenie will it?[/quote
This was more the £16 a bottle at Bookers type.

That's naughty then. At £18 a double, you should be getting the real deal with the option of licking it off Catherine Zeta Jones' inner thighs.

[thebish]

yesterday, I made up a large batch of the 3-bean slow-cooker chilli that Bruce recommended...

had a big bowlful today - it's better on day two! - and there's more leftover for tomorrow - perfect for a frosty day in Devon!