malkiserow Posted May 14, 2012 Report Share Posted May 14, 2012 I requested one with a pronounced Adams Apple as I know how bloody fussy you all are. Now you disappearing off to bed early all makes sense now Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted May 14, 2012 Author Report Share Posted May 14, 2012 (edited) At least we got confirmation we are correct in our list And confirmation your clock goes the wrong way round Edited May 14, 2012 by Blunderbuss Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 14, 2012 Report Share Posted May 14, 2012 And confirmation your clock goes the wrong way round I knew I shouldnt have had another glass of wine today I just knew it Quote Link to comment Share on other sites More sharing options...
ack-ack Posted May 15, 2012 Report Share Posted May 15, 2012 /Users/salamandaking/Desktop/terrier.jpg/Users/salamandaking/Desktop/doggy rabbit.jpg/Users/salamandaking/Desktop/clays.jpg/Users/salamandaking/Desktop/the alchemists.jpg/Users/salamandaking/Desktop/alchemists 2.jpg/Users/salamandaking/Desktop/last supper.JPG Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted May 15, 2012 Report Share Posted May 15, 2012 /Users/salamandaking/Desktop/terrier.jpg/Users/salamandaking/Desktop/doggy rabbit.jpg/Users/salamandaking/Desktop/clays.jpg/Users/salamandaking/Desktop/the alchemists.jpg/Users/salamandaking/Desktop/alchemists 2.jpg/Users/salamandaking/Desktop/last supper.JPG Is this the indigenous, now extinct Kent language ? Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 15, 2012 Report Share Posted May 15, 2012 Rob if you want email them to me and I'll post them the way I did the others. Quote Link to comment Share on other sites More sharing options...
bakerboy Posted May 15, 2012 Report Share Posted May 15, 2012 Is this the indigenous, now extinct Kent language ? I think the text is jumbled as Rob is using his newly found friend , and he is lost for words in his ecstasy Quote Link to comment Share on other sites More sharing options...
malkiserow Posted May 15, 2012 Report Share Posted May 15, 2012 Just finished off the pork from Nick. For those of you who don't know, he is actually Britain's best chef without a pretentious or silly French name. The cook was porked for about 18 hours and was as tender as tender can be. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 15, 2012 Report Share Posted May 15, 2012 The cook was porked for about 18 hours and was as tender as tender can be. Liking your work there! I had a medley of leftovers yesterday evening. Yum. Quote Link to comment Share on other sites More sharing options...
ack-ack Posted May 15, 2012 Report Share Posted May 15, 2012 Is this the indigenous, now extinct Kent language ? That was an attempt to get some chuffing pics posted. Still haven't had a straight answer as to why the attachment option is no longer there. Duncan, you have email. God knows what will happen as they are coming from the current partners Mac. The cook was porked for about 18 hours and was as tender as tender can be. Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 15, 2012 Report Share Posted May 15, 2012 Just finished off the pork from Nick. For those of you who don't know, he is actually Britain's best chef without a pretentious or silly French name. The cook was porked for about 18 hours and was as tender as tender can be. Very nice of you to say so but I believe it had more to do with the company and surroundings Quote Link to comment Share on other sites More sharing options...
ack-ack Posted May 15, 2012 Report Share Posted May 15, 2012 (edited) Very nice of you to say so but I believe it had more to do with the company and surroundings What? THe cook getting porked for 18 hrs? Probably had more to do with Terry's Rohypnol and Garlic Goats cheese Edited May 15, 2012 by ack-ack Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 15, 2012 Report Share Posted May 15, 2012 What? THe cook getting porked for 18 hrs? Probably had more to do with Terry's Rohypnol and Garlic Goats cheese I just assumed you all took turns. Still its nice to know I've got rid of my piles just wasn't expecting that to be the cure Quote Link to comment Share on other sites More sharing options...
ack-ack Posted May 15, 2012 Report Share Posted May 15, 2012 I just assumed you all took turns. Still its nice to know I've got rid of my piles just wasn't expecting that to be the cure I wondered what the bits in the quiche were, thought it was black pud Quote Link to comment Share on other sites More sharing options...
malkiserow Posted May 15, 2012 Report Share Posted May 15, 2012 (edited) Just finished off the pork from Nick. For those of you who don't know, he is actually Britain's best chef without a pretentious or silly French name. The cook was porked for about 18 hours and was as tender as tender can be. Liking your work there! I had a medley of leftovers yesterday evening. Yum. What? THe cook getting porked for 18 hrs? Probably had more to do with Terry's Rohypnol and Garlic Goats cheese Oh dear, looks like I made a spoonerism by accident Clearly I mean the pork was cooked or 18 hours Edited May 15, 2012 by malkiserow Quote Link to comment Share on other sites More sharing options...
ack-ack Posted May 15, 2012 Report Share Posted May 15, 2012 Just had a rake of the left over St Georges, left over Venison Bangers, bit of sprouting Kale from the garden,and a blob of mash with a good glug of the sunday lunch beef juice. The dogs gob was dripping like a ****** fridge as I savoured every bit. After he licked the plate he walked out on 5 legs. Going to smash the rear end out of Terry's cheese in a bit. Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted May 15, 2012 Report Share Posted May 15, 2012 Yep I have some Venison bangers...look gurt lush as they say in Brissle. Any idea how long they will keep in the fridge.? Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 15, 2012 Report Share Posted May 15, 2012 Yep I have some Venison bangers...look gurt lush as they say in Brissle. Any idea how long they will keep in the fridge.? Are they still raw in bag? Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted May 15, 2012 Report Share Posted May 15, 2012 Are they still raw in bag? YEP Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 15, 2012 Report Share Posted May 15, 2012 If the bag is still sealed they will be good for seven days If not they should be cooked in the next couple. Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted May 15, 2012 Report Share Posted May 15, 2012 If the bag is still sealed they will be good for seven days If not they should be cooked in the next couple. Thanks..its sealed...going to have them tomorrow with some cheese and chive mash, baby shalotts, de glaze the pan with some red wine...and over the top..... cant wait.. Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 15, 2012 Report Share Posted May 15, 2012 Thanks..its sealed...going to have them tomorrow with some cheese and chive mash, baby shalotts, de glaze the pan with some red wine...and over the top..... cant wait.. I'll be round about six. That sounds bloody lovely Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted May 15, 2012 Report Share Posted May 15, 2012 I'll be round about six. That sounds bloody lovely Thats a shame im eating at 5.... :lol: Quote Link to comment Share on other sites More sharing options...
bakerboy Posted May 16, 2012 Report Share Posted May 16, 2012 (edited) Tonight I had my first real dinner since Sunday Dinner with the Cotswolds Crew. That Dinner started at 10.30 pm, on Sunday Evening, no one had Breakfast and I have only grazed since, I cannot ever recall having been so well fed. Nick, Lesley and I will be coming to see you soon, and will be bringing others with us to your restaurant "Allium" Fairford It will be a truly amazing experience for them, but for me, it will be visiting a good friend and a Pure Endulgence Edited May 16, 2012 by bakerboy Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 18, 2012 Report Share Posted May 18, 2012 (edited) A couple of people asked for this, so here's the Tortilla (Spanish Omlette) recipe: The recipe I used was similar to the one here: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/jul/29/how-to-cook-spanish-omelette I fry the onions for at least half an hour on a very low heat, same for the potatoes. Let it all cool THEN add to the egg mix (I used a dozen) with lots of salt and pepper. I don't even bother trying to flip it, too much risk of messing it up. I just put it under the grill in the pan to do the top, that way you get that yummy runny egg in the middle. The second one was better than the first which was probably partly to do with it resting longer and partly that it was 'rarer' inside. The almonds were just dry toasted in a pan then tossed in ex-vr olive oil and sea salt. Good luck. EDIT: I always serve room temperature or at best 'warm'. Never serve hot! Edited May 18, 2012 by Thunderbird Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.