Teatime Choices
#1666
Re: Teatime Choices
Had an extra large chef’s special pizza about 6pm then around 8:30pm ordered chicken jalfrezi, prawn vindaloo, Peshwari naan, rice pulao, onion bhajia, pakoras and 3 orders of papadums.
#1667
Re: Teatime Choices
I'm feeling a weird combination of shame and satisfaction. Spent the evening in the Keg. I had two steak dinners (with the works). Luckily I started at 4:30pm so for at least an hour and half my beers were somewhat discounted. The red wine and the glasses of posh American bourbon weren't but I've still got most of tomorrow to enjoy the benefits of civilization before the dark spectre of HIDs' return quashes any light.
#1670
Re: Teatime Choices
Husbandit is having my neighbour's vegetarian lasagna - made with lentils.
I'm having pizza and wine. Or I might just have sausage and chips.
I'm having pizza and wine. Or I might just have sausage and chips.
#1671
Re: Teatime Choices
Which is it? You can't be this waffly, we need and answer. And isn't it like your summer where you are? I'd of thought that would be a factor on your decision.
#1672
Re: Teatime Choices
Fresh crusty baguette with butter, and a couple of amazing smoked char fillets.
#1673
Re: Teatime Choices
#1674
#1676
Re: Teatime Choices
Some people stuff them but I never have. I remove the membrane from the outside, trim the fat from around the top, and take out the hard white bit (valves?) from the inside, wash any blood clots out, and trim the ragged edges from the top. I cut all the trim into little chunks and freeze for ice fishing bait. Then I slice the heart about 1/2" thick, dredge with flour and fry like liver; when drops of blood come out the top flip it over and cook the other side until blood starts to come out, and it's done. It's firmer than liver although the texture is similar, not tough if you don't overcook it, and because it's a muscle it tastes like steak.
Last edited by caretaker; Dec 1st 2018 at 11:28 am.
#1677
Re: Teatime Choices
Finished off the heart, and I made German sour cucumber salad, let it marinate and had it later.
When the heart and onions were almost cooked I realised I was almost out of wine so I de-glazed with the cherry flavoured Jim Beam that I thought was only good for wing sauce, and it worked really well.
When the heart and onions were almost cooked I realised I was almost out of wine so I de-glazed with the cherry flavoured Jim Beam that I thought was only good for wing sauce, and it worked really well.
Last edited by caretaker; Dec 3rd 2018 at 3:23 am. Reason: Dedication to detail
#1678
Re: Teatime Choices
For a starter, I had pad thai, washed down with a few glasses of Fat Tug IPA.
#1679
Re: Teatime Choices
Edit: One source says the Varsity Grill is long gone, alas.
Last edited by caretaker; Dec 3rd 2018 at 1:49 pm. Reason: Who wants to know? You a cop or are you writing a book?
#1680
Re: Teatime Choices
It’s Wing Wednesdays! The highlight of my week. The subterfuge is I’ve gone out to get some Christmas lights, It’s going to take quite a few shops to find the right ones. Actually I bought them last week. What a life I’ve carved out for myself?