What are you eating and drinking tonight?

General Mannerheim · Post by **General Mannerheim** » Fri Apr 24, 2009 10:17 pm

cannot beat rafa's for tapas - end of!

i was in the other night, ordered 2 pints of campo - asked if i could pay with my card, the barman could not be arsed messing about so just shrugged 'on me amigo, no problemo'

fooking diamond gaff!

blurred · Post by **blurred** » Wed Apr 29, 2009 6:28 pm

Shall be opening up a bottle of vin rouge this evening, toasting the fact that I've just become an uncle

Verbal · Post by **Verbal** » Wed Apr 29, 2009 6:56 pm

blurred wrote:Shall be opening up a bottle of vin rouge this evening, toasting the fact that I've just become an uncle

Congrats, blurred

hope ma, pa and baby are all doing good.

I'm waiting for my chicken to cook before I have a chicken salad. Then to gig. Fun fun fun.

FD · Post by FD » Wed Apr 29, 2009 7:07 pm

Just finished a 13 hour shift and my wife cooked me the most delicious Carbonara I think I've ever had, gonna crack a few Magners open, some Kettle chips for the footy.

Life's good people.

William the White · Post by **William the White** » Thu Apr 30, 2009 10:29 pm

Nowhere near 13 hours for me - but from 11.00am to 9.00pm - long enough. and my wife cooked a chicken stir fry, with black beans and a brill chilli zing...

bottle of cotes du rhone village, 2007... full of fruit and tannin and just coats the tongue in a way that makes you feel... life's good... My first meeting tomorrow 1.00pm... nice...

oh - got the wigan away ticket today... my only other trip to the jjb we won 3-1... let's have a repeat...

Prufrock · Post by **Prufrock** » Wed May 06, 2009 2:01 am

Loan is through, and god bless it. Being poor in France is w*nk, having all your tax money and living in france is marvellous. Oven chips with a luxury burger topped with a tad of roquefort. Feckong ambrosia. Lovely, properly lovely with(and I'm not normally able to sample good wine)a 7 (like more than a fiver!!) euro sauvignon. Delish.

William the White · Post by **William the White** » Sat May 09, 2009 9:28 pm

recipe in todays guardian...

asparagus, chorizo and poached egg...

Was great... to make it a main course did side of chips... a rare treat for me...

gorgonzola and ritz crackers for afters...

italian red primitivo for both... nice... on offer for £4 at asda...

Dave Sutton's barnet · Post by **Dave Sutton's barnet** » Sat May 09, 2009 10:12 pm

Pimm's & lemonade, then Stella.

Brief munch on cold pizza slice discarded by child.

More Stella.

CrazyHorse · Post by **CrazyHorse** » Sat May 09, 2009 10:17 pm

Pretty much nothing but Strongbow. Though I am planning on having a cheeky Strongbow or two before I go to bed.

DSB, I hope the pizza was discarded by your child and not some random kid who dropped it on the street...

Dave Sutton's barnet · Post by **Dave Sutton's barnet** » Sat May 09, 2009 10:31 pm

CrazyHorse wrote:Pretty much nothing but Strongbow. Though I am planning on having a cheeky Strongbow or two before I go to bed.

DSB, I hope the pizza was discarded by your child and not some random kid who dropped it on the street...

Yep, Nat. I asked her if I could finish it. Good kid, that one.

Just opened another Stella. Have the sneaking suspicion I may not be the most interesting contributor to this thread. But William's Guardian recipe sounds like just the ticket for tomorrow morning.

Di Stefano · Post by **Di Stefano** » Sat May 09, 2009 11:00 pm

Roasted courgette & onion with a couple of chopped up spicy sausages, held together with a tin of chopped tomatoes and topped with a couple of spoons of freshly grated parmesan, all baked for 30 mins. Washed down with a glass of Sauv Blanc.

William the White · Post by **William the White** » Sun May 10, 2009 12:22 am

Di Stefano wrote:Roasted courgette & onion with a couple of chopped up spicy sausages, held together with a tin of chopped tomatoes and topped with a couple of spoons of freshly grated parmesan, all baked for 30 mins. Washed down with a glass of Sauv Blanc.

Man, that sounds good soul food. But red wine, surely? The italian primitivo I did would have been perfect...

Prufrock · Post by **Prufrock** » Sun May 10, 2009 5:43 am

William the White wrote:
Di Stefano wrote:Roasted courgette & onion with a couple of chopped up spicy sausages, held together with a tin of chopped tomatoes and topped with a couple of spoons of freshly grated parmesan, all baked for 30 mins. Washed down with a glass of Sauv Blanc.
Man, that sounds good soul food. But red wine, surely? The italian primitivo I did would have been perfect...

See I hate this thread. Because I bloody love red wine, but it HATES me. It really does. Plus I'm normally poor and thus can't afford things. Since loan day things have been good though. Went to a belting Italian on a side street off one of the touristy streets in Paris (rue moufftard). 15euros for a proper pizza, and two glasses of surprisingly nice pichet wine. Impressed.

Di Stefano · Post by **Di Stefano** » Sun May 10, 2009 7:58 am

William the White wrote:
Di Stefano wrote:Roasted courgette & onion with a couple of chopped up spicy sausages, held together with a tin of chopped tomatoes and topped with a couple of spoons of freshly grated parmesan, all baked for 30 mins. Washed down with a glass of Sauv Blanc.
Man, that sounds good soul food. But red wine, surely? The italian primitivo I did would have been perfect...

Probably, but the white was already open!

General Mannerheim · Post by **General Mannerheim** » Sun May 10, 2009 7:58 am

Oh aye - my first foray into the delights of Nandos at the match yesterday! NICE

Then, last night we went to Vermillion Cinnebar in Manchester, which was great also.

Worthy4England · Post by **Worthy4England** » Sun May 10, 2009 11:45 am

General Mannerheim wrote:Vermillion Cinnebar

Fook me - what' wrong with "The Red Lion" and "The Queens Arms"?

WTF is a Vermillion Cinnebar? (Red, red mercury sulphide?)

General Mannerheim · Post by **General Mannerheim** » Sun May 10, 2009 4:48 pm

Worthy4England wrote:
General Mannerheim wrote:Vermillion Cinnebar
Fook me - what' wrong with "The Red Lion" and "The Queens Arms"?

WTF is a Vermillion Cinnebar? (Red, red mercury sulphide?)

haha - thats the name of the gaff

its a restaurant on one floor and a cocktail lounge on another - and both a smart as fook!

the restaurant is thai. its a bit too far from manc centre to just call in at, more the type of place you would spend the whole evening - and to be honest you would not get bored - its smart as fook!

it was built when they thought there was going to be a big casino near by, and many thought it would not survive long when it got pulled - but its still open & it was hammered last night

http://www.vermilioncinnabar.com

Bruce Rioja · Post by **Bruce Rioja** » Sun May 10, 2009 9:05 pm

William the White wrote:recipe in todays guardian...

asparagus, chorizo and poached egg...

Was great... to make it a main course did side of chips... a rare treat for me.....

Fantastic. if you or anyone else can tell me how to best poach an egg then I really will be all ears/eyes etc.

Now then, I've always been led to believe that asparagus from Worcestershire are the best available. However, I find it difficult to differentiate between Worcestershire asparagus and Herefordshire asparagus.

TANGODANCER · Post by **TANGODANCER** » Sun May 10, 2009 9:10 pm

Bruce Rioja wrote:
William the White wrote:recipe in todays guardian...

asparagus, chorizo and poached egg...

Was great... to make it a main course did side of chips... a rare treat for me.....
Fantastic. if you or anyone else can tell me how to best poach an egg then I really will be all ears/eyes etc.

Now then, I've always been led to believe that asparagus from Worcestershire are the best available. However, I find it difficult to differentiate between Worcestershire asparagus and Herefordshire asparagus.

Always used the little poaching pan before, but if you crack an egg in a plastic cup (or similar), add a little milk and pop it in the microwave for 30 secs or so, the result in not at all bad.

William the White · Post by **William the White** » Sun May 10, 2009 9:15 pm

Bruce Rioja wrote:
William the White wrote:recipe in todays guardian...

asparagus, chorizo and poached egg...

Was great... to make it a main course did side of chips... a rare treat for me.....
Fantastic. if you or anyone else can tell me how to best poach an egg then I really will be all ears/eyes etc.

Now then, I've always been led to believe that asparagus from Worcestershire are the best available. However, I find it difficult to differentiate between Worcestershire asparagus and Herefordshire asparagus.

Egg poaching - this is what my ma did, and something akin recommended in guardian... break egg into saucer, cup, whatever, pan of boiling water, add a dash of vinegar, swirl water till you get a real good centrifugal force, pour egg into dead centre for exactly three mins... perfect every time... if you don't like vinegar, omit, but egg in slightly more danger of breaking apart - and vinegar taste only v slight... One of my favourite starters is poached egg slid into bowl of cold yoghurt, sprinkled with fresh thyme and chilli flakes (didn't invent it's from the Moro cookbook, and had it at the moro restaurant which is my fave in UK)...

Worcester/hereford... all asparagus is good... and that sweet scent with next morning's wee...

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