saint lard Posted 17 October, 2009 Posted 17 October, 2009 I am just about to have Salmon Fish Cakes,Baked Beans and mashed potato. Later i will be having Chicken Tikka Jalfrezi,lemon rice,Keema Nan,Bombay Aloo and copius amounts of Cobra beer. If i am completely bladdered i will show off and have a Chicken Phal. What are you having today?
swannymere Posted 17 October, 2009 Posted 17 October, 2009 (edited) Isn't there mashed potato in the fish cakes? Would'nt it be better to have a contrast n texture like say Sautee or Chips? Edited 17 October, 2009 by swannymere
saint lard Posted 17 October, 2009 Author Posted 17 October, 2009 Isn't their mashed potato in the fish cakes? Would'nt it be better to have a contrast n texture like say Sautee or Chips? True, mash is in the cakes,but i counteract this fact by having the aformentioned Salmon variety,hence the mash is almost non-traceable. I am now having a Raspberry and cranberry yoghurt.
bridge too far Posted 17 October, 2009 Posted 17 October, 2009 From the foregoing, would I be wrong in thinking your user name matches your girth?
saint lard Posted 17 October, 2009 Author Posted 17 October, 2009 From the foregoing, would I be wrong in thinking your user name matches your girth? I am an adonis of a man. Actually i only weigh 9 stone,but i eat like a horse, coincidentally the similarity does not end there.
hamster Posted 17 October, 2009 Posted 17 October, 2009 Is the mash used in fishcakes the same **** that they make the fake mash out of in pubs and restaurants? We love mash but why oh why do they not make the real stuff? It's not expensive nor is it hardly complicated recipe FFS. Seriously, FFS!
hamster Posted 17 October, 2009 Posted 17 October, 2009 I have today by the way, had one slice of toast, one crumpet (dripping with butter) and about five cups of tea. Tonight I will be having a gourmet burger (and pint) followed by more pints.
RedAndWhite91 Posted 17 October, 2009 Posted 17 October, 2009 Apparently my mate's mum is buying us curry, can't complain at that. Probably have the tikka massala or a madras. Followed by a few pints of Boddington's. Nice.
sotonjoe Posted 17 October, 2009 Posted 17 October, 2009 Is the mash used in fishcakes the same **** that they make the fake mash out of in pubs and restaurants? We love mash but why oh why do they not make the real stuff? It's not expensive nor is it hardly complicated recipe FFS. Seriously, FFS! the real reason that many places don't make mash is the time it would take to peel and boil the potatoes. Places like Wetherspoons which are driven by the need to sell food at the lowest price whilst still retaining a profit, can't afford to have their staff wasting time peeling potatoes.
saint lard Posted 17 October, 2009 Author Posted 17 October, 2009 In catering establishments of any real quality staff do not peel spuds anymore. You purchase a potato 'rumbler' Best ones are made by Hobart.
hamster Posted 17 October, 2009 Posted 17 October, 2009 the real reason that many places don't make mash is the time it would take to peel and boil the potatoes. Places like Wetherspoons which are driven by the need to sell food at the lowest price whilst still retaining a profit, can't afford to have their staff wasting time peeling potatoes. That is imo where many are missing out actually. Many more people would buy mash if it was real mash, we've given up asking now and simply don't bother. I accept the thinking behind it though.
hamster Posted 17 October, 2009 Posted 17 October, 2009 In catering establishments of any real quality staff do not peel spuds anymore. You purchase a potato 'rumbler' Best ones are made by Hobart. We just wash our spuds, the peel is the best bit as it is in a jacket spud too.
Redbul Posted 17 October, 2009 Posted 17 October, 2009 Actually i only weigh 9 stone,but i eat like a horse, coincidentally the similarity does not end there. Long face and a hairy neck?? Mearer today on the food front 'cos I've been busy. But I may have a chicken pathia later on....
EastleighSoulBoy Posted 17 October, 2009 Posted 17 October, 2009 That is imo where many are missing out actually. Many more people would buy mash if it was real mash, we've given up asking now and simply don't bother. I accept the thinking behind it though. I couldn't believe it when I first saw clear cartons of freshly piped mash for sale in Tesco's chilled counters. Can't people peel, boil and mash spuds anymore? Lazy sods!
hamster Posted 17 October, 2009 Posted 17 October, 2009 I couldn't believe it when I first saw clear cartons of freshly piped mash for sale in Tesco's chilled counters. Can't people peel, boil and mash spuds anymore? Lazy sods! I know ES, it look likes white 'sick' doesn't it. Fair play to moi though as tonight I told the barmaid at the Brigh****er what I thought of their 'piped mash' whilst ordering my piped beefburger and fries.
John Boy Saint Posted 17 October, 2009 Posted 17 October, 2009 Tonight we had Gammon Steak, Mushrooms, Sautéed Potato's peas and corn. On Mash potato do people recall the Bangers & Mash stall on the approach to the Chapel end of the ground, the mash came out of a machine like runny porridge but a quick stir had it to the consistency of home made Mash, when I asked them about the ready mash they said that it was 80% spud, they said that there was an more expensive mix that was 90% spud........ I remember the first time that I had Bangers and Mash from there we were playing Sheffield Utd on a bitter December evening that mash sat in my stomach like a breeze block that had been in the oven on a low heat.
Smirking_Saint Posted 17 October, 2009 Posted 17 October, 2009 All i have had is one slice of pepperoni pizza, and a few bottles of Bud. Meh, oh well, will just make tommorows roast beef better
Arizona Posted 18 October, 2009 Posted 18 October, 2009 I only eat baby potatoes. Don't have to peel or wash them. Don't eat fishcakes though, they're just rancid.
sydney_saint Posted 18 October, 2009 Posted 18 October, 2009 Tofu, watermelon and yoghurt. Feels like i've come a long way in 3 months from my regular dinners consisting of meat pies and/or kebabs
RedAndWhite91 Posted 18 October, 2009 Posted 18 October, 2009 I couldn't believe it when I first saw clear cartons of freshly piped mash for sale in Tesco's chilled counters. Can't people peel, boil and mash spuds anymore? Lazy sods! I work in Tesco and once some random lady had a right old go at me cos we didn't have any frozen roast potatoes in stock. I really felt like telling her to make her own sodding roast potatoes. So in conclusion, no, it seems people have forgotten how to do their own potatoes. And my curry was really nice, started with two slices of that 'better than dominoes and pizza hut' oven pizza, followed by 1 and a half pints which I didn't pay for, followed by a curry and a pint I didn't pay for, then 4 more pints. A good night.
SuperMikey Posted 18 October, 2009 Posted 18 October, 2009 If I had paid my fiver this thread would have been started a long time ago. This morning I had a Muller Rice (apple) and a pint of milk for brekkie, probably grab a Boots meal deal for lunch as I work there and get a hefty discount. Oh, the joys of life.
saint lard Posted 18 October, 2009 Author Posted 18 October, 2009 My chicken Jalfrezi was good,however it was spoilt by the fact i had a Subway thingy prior,'Italian' something with loads of dressings. Bloody rip off,nigh on £6 for a ciabatta with manky Pepperoni. Today i am having Toad in the hole with Peas and Jacket spud.
RonManager Posted 18 October, 2009 Posted 18 October, 2009 I know ES, it look likes white 'sick' doesn't it./QUOTE] mmmmmm............whiiiite siiiiiiick
Jillyanne Posted 18 October, 2009 Posted 18 October, 2009 Should have been having roast chicken today but as my stepson didn't take it out of the freezer god knows what the hell we will be having now.
St Landrew Posted 18 October, 2009 Posted 18 October, 2009 OK, I've only just skipped down the thread, reading the odd one here and there, but don't any of you cook..? You seem to pay £6 for a sandwich, or someone else buys curry. How about learning to make these things yourself..? Once you've mastered it, it generally tastes a lot better than bought ready-made. Jillyanne - I know how you feel. Thankfully, I did remember to take the loin roast, I got from the Romsey farmer's market the other month, out of the freezer. Looking forward to that.
saint lard Posted 18 October, 2009 Author Posted 18 October, 2009 OK, I've only just skipped down the thread, reading the odd one here and there, but don't any of you cook..? You seem to pay £6 for a sandwich, or someone else buys curry. How about learning to make these things yourself..? Once you've mastered it, it generally tastes a lot better than bought ready-made. Jillyanne - I know how you feel. Thankfully, I did remember to take the loin roast, I got from the Romsey farmer's market the other month, out of the freezer. Looking forward to that. When i'm out i eat fast food,subway,Pizza,Currys etc. I cook when i'm at home,Chef by trade,worked at the Oak Room at The Meridien piccadilly,Michelin starred,In London,plus other renowned establishments. Love to cook but lifestyle dictates unfortunatley. Out of the industry at the moment,may well return when i get the passion back.
RonManager Posted 18 October, 2009 Posted 18 October, 2009 When i'm out i eat fast food,subway,Pizza,Currys etc. I cook when i'm at home,Chef by trade,worked at the Oak Room at The Meridien piccadilly,Michelin starred,In London,plus other renowned establishments. Love to cook but lifestyle dictates unfortunatley. Out of the industry at the moment,may well return when i get the passion back. You could do a football related/cookery based TV series, where fans of teams cook off against each other. On second thoughts, if it all 'kicks off' or 'cooks-off', things could get messy. Anyway, if it comes off, remember me in the credits and the Saturday night talk show interviews.
hamster Posted 18 October, 2009 Posted 18 October, 2009 Should have been having roast chicken today but as my stepson didn't take it out of the freezer god knows what the hell we will be having now. How long is it safe to keep a chicken in the freezer for Jilly?
hamster Posted 18 October, 2009 Posted 18 October, 2009 You could do a football related/cookery based TV series, where fans of teams cook off against each other. On second thoughts, if it all 'kicks off' or 'cooks-off', things could get messy. Anyway, if it comes off, remember me in the credits and the Saturday night talk show interviews. Sounds like a winner to me Ron. Could make it contest for players also praps? Fans could sing songs and offer each other out...
Dog Posted 18 October, 2009 Posted 18 October, 2009 Just devoured an old favourite of mine, badger and pigeon breast pie, new potatoes, sprouts, peas, followed by crab apple ice cream, washed down with 3 Old Hooky's.
Jillyanne Posted 18 October, 2009 Posted 18 October, 2009 How long is it safe to keep a chicken in the freezer for Jilly? God knows, it has only been there 2 days though.
saint lard Posted 18 October, 2009 Author Posted 18 October, 2009 Just devoured an old favourite of mine, badger and pigeon breast pie, new potatoes, sprouts, peas, followed by crab apple ice cream, washed down with 3 Old Hooky's. You will smell laters.
EastleighSoulBoy Posted 18 October, 2009 Posted 18 October, 2009 Just devoured an old favourite of mine, badger and pigeon breast pie, new potatoes, sprouts, peas, followed by crab apple ice cream, washed down with 3 Old Hooky's. Would this be road kill? As once favoured by one of our members? (Cabbage I believe?)
Jillyanne Posted 18 October, 2009 Posted 18 October, 2009 Just devoured an old favourite of mine, badger and pigeon breast pie, new potatoes, sprouts, peas, followed by crab apple ice cream, washed down with 3 Old Hooky's. It is illegal to pick up road kill that you have knocked down yourself.
St Landrew Posted 18 October, 2009 Posted 18 October, 2009 When i'm out i eat fast food,subway,Pizza,Currys etc. I cook when i'm at home,Chef by trade,worked at the Oak Room at The Meridien piccadilly,Michelin starred,In London,plus other renowned establishments. Love to cook but lifestyle dictates unfortunatley. Out of the industry at the moment,may well return when i get the passion back. Oh yes, I forgot about you St Lard. I know we've exchanged some posts on our mutual admiration of Ramsey, Marco, etc... Apologies. Still can't believe anyone would pay £6 for a sandwich though.
St Landrew Posted 18 October, 2009 Posted 18 October, 2009 Just devoured an old favourite of mine, badger and pigeon breast pie, new potatoes, sprouts, peas, followed by crab apple ice cream, washed down with 3 Old Hooky's. Fibber..!
St Landrew Posted 18 October, 2009 Posted 18 October, 2009 It is illegal to pick up road kill that you have knocked down yourself. True. You can have someone following along behind to pick up the roadkill after you though. Idiotic, isn't it..?
hamster Posted 18 October, 2009 Posted 18 October, 2009 True. You can have someone following along behind to pick up the roadkill after you though. Idiotic, isn't it..? Can you take home (say) a squirrell that you have hit with your car, but was not quite dead until you put it out of it's misery with a (say) 9 Iron? Not technicaly 'roadkill' I would have thought.
hamster Posted 18 October, 2009 Posted 18 October, 2009 How long is it safe to keep a chicken in the freezer for Jilly? God knows, it has only been there 2 days though. Oh, I put one in our upright last weekend, took it out this morning and the poor ****er was dead, stone cold dead Jilly.
St Landrew Posted 18 October, 2009 Posted 18 October, 2009 Can you take home (say) a squirrell that you have hit with your car, but was not quite dead until you put it out of it's misery with a (say) 9 Iron? Not technicaly 'roadkill' I would have thought. Hmm... tricky one. It reminds me of the film Local Hero, where the characters knock over a rabbit, in their Ford Cortina, and then try to nurse it back to health, only for the hotel/restaurant owner, where they were staying, to turn it into rabbit stew.
Dog Posted 18 October, 2009 Posted 18 October, 2009 It's not roadkill you bindippers, all my fodder is killed by me and devoured within 48 hours except badger which I like to hang for 5 days.
hamster Posted 18 October, 2009 Posted 18 October, 2009 /\ What club would you use then SL? Also, I would have thought that squirrell would taste quite 'nutty'. Anyone know? Dog?
hamster Posted 18 October, 2009 Posted 18 October, 2009 It's not roadkill you bindippers, all my fodder is killed by me and devoured within 48 hours except badger which I like to hang for 5 days. Can you tell me where i might find these restaurants that sell squirrell and the like Dpg? Seriously I am quite keen now.
St Landrew Posted 18 October, 2009 Posted 18 October, 2009 /\ What club would you use then SL? Also, I would have thought that squirrell would taste quite 'nutty'. Anyone know? Dog? Well, back in the days of when I delved into playing a bit of golf, someone had a go at stealing my clubs from the back of my car. I was round the front of the car with the hatch open, and as they walked up, I walked around and reached for the 3-Wood. 1. Because I was pretty accurate with a 3-Wood. 2. Because my Driver was in excellent nick, because I used it less. 3. I actually thought I'd injure the bloke too much if I hit him with an iron. He ran off. Of course, you could use a Louisville Slugger..! HTH.
spain saint Posted 18 October, 2009 Posted 18 October, 2009 When i'm out i eat fast food,subway,Pizza,Currys etc. I cook when i'm at home,Chef by trade,worked at the Oak Room at The Meridien piccadilly,Michelin starred,In London,plus other renowned establishments. Love to cook but lifestyle dictates unfortunatley. Out of the industry at the moment,may well return when i get the passion back. I am also a chef and worked at the Meridian Piccadilly(upstairs though)! Amongst other places you will know there was The Waldorf, Langans Brasserie then went to more classy establishments such as Somerset house, Zander and Home House! P.s. I hate to cook at home as i do it all day and however many pieces of equipment you buy your kitchen is never as well equiped as work which makes me very frustrated! so i let my other half cook!
spain saint Posted 18 October, 2009 Posted 18 October, 2009 How long is it safe to keep a chicken in the freezer for Jilly? It is supposed to be safe for about 3 months i believe! Although keep it well wrapped or it will get freezer burn.
pilsburydoughboy Posted 18 October, 2009 Posted 18 October, 2009 Should have been having roast chicken today but as my stepson didn't take it out of the freezer god knows what the hell we will be having now. Whilst you were down the arrow getting a few in.Did you not win in the meat draw.
saint lard Posted 18 October, 2009 Author Posted 18 October, 2009 I am also a chef and worked at the Meridian Piccadilly(upstairs though)! Amongst other places you will know there was The Waldorf, Langans Brasserie then went to more classy establishments such as Somerset house, Zander and Home House! P.s. I hate to cook at home as i do it all day and however many pieces of equipment you buy your kitchen is never as well equiped as work which makes me very frustrated! so i let my other half cook! That was called the Terace garden restaurant if i recall. I worked one shift up there as i was mainly working for the Oak room. Bloody mental shift,every main course had a different veg and pots dish,cooked to order, just the aboyer,and one in larder and one on sauce. Tiny sections and no room to move. David Chambers was the Excecutive Chef when i was there. I suspect you know such places as Kensington place restaurant,Connaught,Dorchester. I do miss the buzz of a hectic service and the great sense of achievement when it all comes together. I take my hat off to those who dedicate themselves striving for perfection,in the culinary field.
Dog Posted 18 October, 2009 Posted 18 October, 2009 /\ What club would you use then SL? Also, I would have thought that squirrell would taste quite 'nutty'. Anyone know? Dog? Squirrels are fantastic, you need a young one mind as with most things, one that is in its 1st year, and kill it late summer after it has fattened up on nuts and berries, it makes a huge difference. Spatch**** it and BBQ it, it will tastf like the best chicken ever.
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