What are you eating and drinking tonight?

KeeeeeeeBaaaaaaab · Post by **KeeeeeeeBaaaaaaab** » Sat May 23, 2009 1:04 am

Well, I went with convention, and made Spag Bol from scratch for the first time. Didn't really do the conessieur thing, but when celebrating..... Only twist to the Spag Bol was adding chorizo, and adding more than a splash of Worcester Sauce. Must say, I rocked.

And, as my wife says, forming your own company doesn't technically mean you "becoming" company director, but I beg to differ. Ive got the paperwork and the balls to prove it. Now the hard work begins....

CrazyHorse · Post by **CrazyHorse** » Sat May 23, 2009 8:19 pm

General Mannerheim · Post by **General Mannerheim** » Sat May 23, 2009 8:36 pm

KeeeeeeeBaaaaaaab wrote:Well, I went with convention, and made Spag Bol from scratch for the first time. Didn't really do the conessieur thing, but when celebrating..... Only twist to the Spag Bol was adding chorizo, and adding more than a splash of Worcester Sauce. Must say, I rocked.

And, as my wife says, forming your own company doesn't technically mean you "becoming" company director, but I beg to differ. Ive got the paperwork and the balls to prove it. Now the hard work begins....

inspired by you, im making spag with chorizo!!!

just got six super bok and a bottle of wild turkey too, supposed to be taking it easy for tomorrow but ahh phuckit!

General Mannerheim · Post by **General Mannerheim** » Sat May 23, 2009 8:38 pm

Bruce Rioja wrote:
General Mannerheim wrote:i had the other flavour KFC panini...
The other flavour of deep-fried, skin-on chicken being?

they do a spicy one and a normal one, both really nice actually - not usually too taken with KFC'S offerings but i was pushed into it!

jaffka · Post by **jaffka** » Sat May 23, 2009 9:10 pm

Gettin gatted on Grolsch and Cabernet Sauvignon

General Mannerheim · Post by **General Mannerheim** » Sat May 23, 2009 9:34 pm

no word of a lie the best spag EVER!

KeeeeeeeBaaaaaaab · Post by **KeeeeeeeBaaaaaaab** » Sat May 23, 2009 10:57 pm

Bloody good, eh? I think it's that smoky flavour of cooked chorizo that improves it so. Whatever it is, it's transformed Spag Bol for me from now on. And I implore you all to try it next time you make spag.

William the White · Post by **William the White** » Sun May 24, 2009 12:18 am

General Mannerheim wrote:
KeeeeeeeBaaaaaaab wrote:Well, I went with convention, and made Spag Bol from scratch for the first time. Didn't really do the conessieur thing, but when celebrating..... Only twist to the Spag Bol was adding chorizo, and adding more than a splash of Worcester Sauce. Must say, I rocked.

And, as my wife says, forming your own company doesn't technically mean you "becoming" company director, but I beg to differ. Ive got the paperwork and the balls to prove it. Now the hard work begins....
inspired by you, im making spag with chorizo!!!

just got six super bok and a bottle of wild turkey too, supposed to be taking it easy for tomorrow but ahh phuckit!

Oh, man... Wild Turkey... One lump of ice for me. That sacrilege for you?

William the White · Post by **William the White** » Sun May 24, 2009 12:28 am

KeeeeeeeBaaaaaaab wrote:Bloody good, eh? I think it's that smoky flavour of cooked chorizo that improves it so. Whatever it is, it's transformed Spag Bol for me from now on. And I implore you all to try it next time you make spag.

Got me convinced...

Now today... was culture day - see listening and watching thread - but between two events (play in afternoon, unbelievably fantastic gig in evening) food was supplied by my mate Le Chef (of whom i've spoken before)... so late lunch, as it were, at about 4.45, was French onion soup (served with the toasted french bread and cheese floating in it - fantastic)... Followed by poached halibut in parsley sauce, jersey royals, asparagus and green beans... Followed by a break,, then strawberries a la mode and thick jersey cream and saint agur blue cheese...

I was designated driver today... not a role i'm first in the queue to grab... but this was more than adequate compensation...

Designated driver tomorrow also for City game... end of season party at le chef's place... the menu is soul food... corn beef hash and veggie lasagne... I can cope.

General Mannerheim · Post by **General Mannerheim** » Sun May 24, 2009 8:59 am

hell no, i like lots of ice!

i also like to mix it with canada dry if its early on - Thats probably sacrilege for you?

General Mannerheim · Post by **General Mannerheim** » Mon May 25, 2009 9:10 pm

Fish Finger butty!

William the White · Post by **William the White** » Tue May 26, 2009 11:21 pm

General Mannerheim wrote:hell no, i like lots of ice!

i also like to mix it with canada dry if its early on - Thats probably sacrilege for you?

Ice fine... canada dry deserving of severe punishment... forbidden whisky for a year...

Bruno · Post by **Bruno** » Tue May 26, 2009 11:24 pm

Leftover salmon lasagne seems to taste better the day after!

Washed down with some Speckled Hen and a mango smoothie lolly, yum yum

Bruno · Post by **Bruno** » Wed May 27, 2009 5:14 pm

Football and food tonight.

Takeaway Bhuna for me, topped off with a bottle or two of Leffe as I celebrate Barca's inevitable victory......

Prufrock · Post by **Prufrock** » Wed May 27, 2009 5:28 pm

Bruno wrote:Football and food tonight.

Takeaway Bhuna for me, topped off with a bottle or two of Leffe as I celebrate Barca's inevitable victory......

YAK!

Worthy4England · Post by **Worthy4England** » Wed May 27, 2009 5:39 pm

Prufrock wrote:
Bruno wrote:Football and food tonight.

Takeaway Bhuna for me, topped off with a bottle or two of Leffe as I celebrate Barca's inevitable victory......
YAK!

Heretic.

Dave Sutton's barnet · Post by **Dave Sutton's barnet** » Wed May 27, 2009 5:53 pm

General Mannerheim wrote:Fish Finger butty!

Tip: spread butter on the frozen fish before sticking them under the grill. Butter seeps in as it thaws and cooks. Oh yes.

Bruno · Post by **Bruno** » Wed May 27, 2009 5:54 pm

Those salmon fish fingers are a bit eurgh

Dave Sutton's barnet · Post by **Dave Sutton's barnet** » Wed May 27, 2009 5:57 pm

Bruno wrote:Those salmon fish fingers are a bit eurgh

better off with cod, or pollock (sorry, "colin")

KeeeeeeeBaaaaaaab · Post by **KeeeeeeeBaaaaaaab** » Wed May 27, 2009 7:58 pm

Home made shepherd's pie. Made it over the course of a couple of hours this afternoon, all it needs is 20 minutes in the oven once Mrs K is down from sending the Kebabling to bed, and should be ready for the start of the second half.

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