Day Posted March 18, 2018 Share Posted March 18, 2018 No wonder you won't find a decent chippy in Spain, gap in the market there I tell ya, go introduce them to a pea mix, battered sausage and gravy, let's see how many World Cups they win then. Lamb Chops look a bit ropey as well by the way. Link to comment Share on other sites More sharing options...
McRamFan Posted March 18, 2018 Share Posted March 18, 2018 Last night, 12 of us sat down to a starter of Dublin Bay Prawns in garlic butter, main was an irish fish chowder with soda bread, dessert was porter cake, would have took pictures, however too busy with the craic. Happy belated St Patrick's day, not so welcome sore head sunday! Link to comment Share on other sites More sharing options...
froggg Posted March 18, 2018 Author Share Posted March 18, 2018 Wood fired slow roast lamb with Boulanger potatoes served in its own juices, all washed down with a glass of Rioja tinto de la casa, truly stunning meal. Steve How Hard? 1 Link to comment Share on other sites More sharing options...
Day Posted March 18, 2018 Share Posted March 18, 2018 I see a big slice of garlic there, got to love a bit of garlic on everything, isn't that right Froggg? Link to comment Share on other sites More sharing options...
Boycie Posted March 18, 2018 Share Posted March 18, 2018 We had them tatties for tea too! Aldi, £1.89 a tray, bake for 30 mins lovely. Link to comment Share on other sites More sharing options...
Day Posted March 18, 2018 Share Posted March 18, 2018 7 minutes ago, Boycie said: We had them tatties for tea too! Aldi, £1.89 a tray, bake for 30 mins lovely. Shouldn't you be shopping down Waitrose and M&S with the prices you charge? Link to comment Share on other sites More sharing options...
Boycie Posted March 18, 2018 Share Posted March 18, 2018 5 minutes ago, David said: Shouldn't you be shopping down Waitrose and M&S with the prices you charge? None close enough. Harrods won’t deliver this far. Link to comment Share on other sites More sharing options...
froggg Posted March 18, 2018 Author Share Posted March 18, 2018 53 minutes ago, David said: I see a big slice of garlic there, got to love a bit of garlic on everything, isn't that right Froggg? I can’t be blamed for the garlic I was in a restaurant, however as a general rule garlic will enhance many savoury foods, in my humble opinion. Tell you what it enhanced this meal, it was spectacular.???? Link to comment Share on other sites More sharing options...
Boycie Posted March 18, 2018 Share Posted March 18, 2018 Good old Froggg. He once took a picture of his McTurks. ?? Link to comment Share on other sites More sharing options...
Steve How Hard? Posted March 23, 2018 Share Posted March 23, 2018 Slow braised pigs cheeks. ?? JoetheRam 1 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted March 23, 2018 Share Posted March 23, 2018 (edited) Edited March 23, 2018 by Steve How Hard? froggg 1 Link to comment Share on other sites More sharing options...
Boycie Posted March 24, 2018 Share Posted March 24, 2018 Which cheeks are they? rynny and Steve How Hard? 2 Link to comment Share on other sites More sharing options...
Coneheadjohn Posted March 24, 2018 Share Posted March 24, 2018 14 hours ago, Steve How Hard? said: What are those suspicious looking brown things floating about mate? Steve How Hard? 1 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted March 24, 2018 Share Posted March 24, 2018 45 minutes ago, coneheadjohn said: What are those suspicious looking brown things floating about mate? Pigs cheeks. Not sure which ones though, now @Boycie comes to mention it. Boycie and Coneheadjohn 2 Link to comment Share on other sites More sharing options...
Boycie Posted March 24, 2018 Share Posted March 24, 2018 You’ll be the butt of all the puns now mate. Steve How Hard? 1 Link to comment Share on other sites More sharing options...
Boycie Posted March 24, 2018 Share Posted March 24, 2018 1 hour ago, coneheadjohn said: What are those suspicious looking brown things floating about mate? Someone’s superimposed the before and after eating pics onto one another the little tinkers. Steve How Hard? and Coneheadjohn 2 Link to comment Share on other sites More sharing options...
Coneheadjohn Posted March 24, 2018 Share Posted March 24, 2018 3 hours ago, Steve How Hard? said: Pigs cheeks. Not sure which ones though, now @Boycie comes to mention it. If you get caught short later gives us a shout and we’ll run you some Cushelle round ? Boycie and Steve How Hard? 2 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted March 24, 2018 Share Posted March 24, 2018 12 minutes ago, coneheadjohn said: If you get caught short later gives us a shout and we’ll run you some Cushelle round ? Too late unfortunately. froggg and Coneheadjohn 2 Link to comment Share on other sites More sharing options...
richinspain Posted March 25, 2018 Share Posted March 25, 2018 Today’s lunch - All i pebre. Main ingredients eel and potato ? Steve How Hard? 1 Link to comment Share on other sites More sharing options...
richinspain Posted April 1, 2018 Share Posted April 1, 2018 Last night’s nosh. Tigres (mussels in bechamel), chipirones (baby squid) and fried bocarons. Steve How Hard?, Coneheadjohn, JoetheRam and 1 other 3 1 Link to comment Share on other sites More sharing options...
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