froggg Posted October 28, 2017 Author Share Posted October 28, 2017 19 minutes ago, David said: Pot noodles all around? Nah that’s a Grimsby special ? Link to comment Share on other sites More sharing options...
froggg Posted October 28, 2017 Author Share Posted October 28, 2017 21 minutes ago, David said: Pot noodles all around? You’re welcome to come and try some proper nosh. ? Link to comment Share on other sites More sharing options...
Day Posted October 28, 2017 Share Posted October 28, 2017 4 minutes ago, froggg said: You’re welcome to come and try some proper nosh. ? I fear it would be wasted on me, I don’t eat out of enjoyment but necessity. Spending half the day in the kitchen for a meal when you can bung something in the oven for 20 minutes allows more time for nappage froggg 1 Link to comment Share on other sites More sharing options...
Boycie Posted October 28, 2017 Share Posted October 28, 2017 1 hour ago, froggg said: I’m doing a VIP pop up restaurant here in Christchurch on December 8th at the drop the anchor brewery, tickets are available to anyone local. I’m not local though? Link to comment Share on other sites More sharing options...
Boycie Posted October 28, 2017 Share Posted October 28, 2017 If it’s fish with heads on or bones or shells I’m alright mate? Link to comment Share on other sites More sharing options...
Day Posted October 28, 2017 Share Posted October 28, 2017 15 minutes ago, Boycie said: If it’s fish with heads on or bones or shells I’m alright mate? Don’t you like looking into the burnt eye of what was a happy fish you are about to eat? Link to comment Share on other sites More sharing options...
Boycie Posted October 28, 2017 Share Posted October 28, 2017 I dunna have a dead cows head looking at me on a plate either. Link to comment Share on other sites More sharing options...
froggg Posted October 28, 2017 Author Share Posted October 28, 2017 19 minutes ago, Boycie said: I dunna have a dead cows head looking at me on a plate either. You'll be rite, Indian init. Link to comment Share on other sites More sharing options...
Boycie Posted October 28, 2017 Share Posted October 28, 2017 I was watching James whosit this morning, he was doing a nice crab dish. He made the sauce, great, got the crab claws and bashed them a bit to crack the shell. He’s going to take the crab meat out the claws I thought, was he buggery, he slung the whole shocking lot into the pan broken bits of shell and everything! Then! He put on a black bin liner to eat the bloody things cus they’re messy! Yeah, will be having to pick the bloody meat out yersen! Oh dear me. Link to comment Share on other sites More sharing options...
uttoxram75 Posted October 28, 2017 Share Posted October 28, 2017 I'm devouring a huge slice of humble pie because i moaned like a bitch when we sold Will Hughes. richinspain and Steve How Hard? 2 Link to comment Share on other sites More sharing options...
froggg Posted October 28, 2017 Author Share Posted October 28, 2017 24 minutes ago, Boycie said: I was watching James whosit this morning, he was doing a nice crab dish. He made the sauce, great, got the crab claws and bashed them a bit to crack the shell. He’s going to take the crab meat out the claws I thought, was he buggery, he slung the whole shocking lot into the pan broken bits of shell and everything! Then! He put on a black bin liner to eat the bloody things cus they’re messy! Yeah, will be having to pick the bloody meat out yersen! Oh dear me. Looked handsome to me.... Boycie 1 Link to comment Share on other sites More sharing options...
Boycie Posted October 28, 2017 Share Posted October 28, 2017 That face he pulls when trying someone’s food, really? The portion size of that duck they served up is everything that’s wrong with fine dining, no chips. ? Link to comment Share on other sites More sharing options...
froggg Posted October 28, 2017 Author Share Posted October 28, 2017 Just now, Boycie said: That face he pulls when trying someone’s food, really? The portion size of that duck they served up is everything that’s wrong with fine dining, no chips. ? You'd have loved my thrice fried chips last night. Boycie 1 Link to comment Share on other sites More sharing options...
richinspain Posted October 29, 2017 Share Posted October 29, 2017 13 hours ago, froggg said: You'd have loved my thrice fried chips last night. So what exactly are twice or thrice fried chips? I mean, chips are fried potatoes, right? Does frying them two or even three times do anything? Isn’t it just another way of saying i’ve reheated the left overs, twice? Boycie 1 Link to comment Share on other sites More sharing options...
Boycie Posted October 29, 2017 Share Posted October 29, 2017 8 minutes ago, richinspain said: So what exactly are twice or thrice fried chips? I mean, chips are fried potatoes, right? Does frying them two or even three times do anything? Isn’t it just another way of saying i’ve reheated the left overs, twice? It’s chef talk for “my timings are on its arse, stick em in again” richinspain 1 Link to comment Share on other sites More sharing options...
froggg Posted October 29, 2017 Author Share Posted October 29, 2017 27 minutes ago, Boycie said: It’s chef talk for “my timings are on its arse, stick em in again” Now you explain to Rich just how good they are ? Link to comment Share on other sites More sharing options...
richinspain Posted October 29, 2017 Share Posted October 29, 2017 1 minute ago, froggg said: Now you explain to Rich just how good they are ? Can’t be any better than tiny deep fried fish with their heads still on! froggg 1 Link to comment Share on other sites More sharing options...
Boycie Posted October 29, 2017 Share Posted October 29, 2017 4 minutes ago, froggg said: Now you explain to Rich just how good they are ? Non bad richinspain 1 Link to comment Share on other sites More sharing options...
Angry Ram Posted October 29, 2017 Share Posted October 29, 2017 Leave this with @froggg to sort out the peasants. froggg 1 Link to comment Share on other sites More sharing options...
froggg Posted October 29, 2017 Author Share Posted October 29, 2017 Saw Tom Kerridge recently and he par boiled the spuds, used an apple corer to cut the chips, then five minutes at 140deg then finish at 190deg. Link to comment Share on other sites More sharing options...
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