trying to decide between a quiche or making some sort of bacon and tomato pasta

Carpaccio of beef, followed by pizza with tomato, basil, mozzarella and anchovies. Washed down with a glass of red. Lovely.

Bastard.

EDIT aha, @ Frantic

Ok. You better not be trying to kill me.

went for the bacon and tomato pasta, was ok. Next on the list is a Passionfruit Rubicon ice lolly.

I ate this beautiful bastard the other day, Patty and Bun's 'Ari Gold'



It was my second, as the first was so good - it was similar but had a chipotle and chorizo sauce and bacon. They don't give you any sauce for your fries (triple cooked with rosemary salt), but you don't need it because there's so much goodness in there that flows out into the burger box, that you can drench them in there.

Had a crack at some onion rings last night



Things I learned : need a thermometer as the oil was far too hot to start with (buying today), red onions don't go into rings easily but taste amazing, buttermilk needs to be part of the weekly shop.

Here's a rather non flattering photo of the final meal:



Rib eye that had been rubbed with smoked paprika, cayenne, chilli, thmye, allspice and a few other things, then seared hard on the griddle. Was beauttifully pink and moist on the inside and crusty and firey on the outside. Garlic mushrooms made by my mrs and basic frozen chips on the side.

Sauce is one of two BBQ sauces we made yesterday. It's scotch bonnet with parsley, spring onion, ketchup, vinegar, lime, garlic and other stuff cooked down for a while. Has a great addicitve zing. The other sauce was simply equal amounts of bourbon, chianti vinegar, dark drown sugar, then cooked down with minced onion and pepper. Stupidly sweet and moreish - I'll be making some pork for that bad boy this week.

Nick wrote:

I ate this beautiful bastard the other day, Patty and Bun's 'Ari Gold' It was my second, as the first was so good - it was similar but had a chipotle and chorizo sauce and bacon. They don't give you any sauce for your fries (triple cooked with rosemary salt), but you don't need it because there's so much goodness in there that flows out into the burger box, that you can drench them in there. Had a crack at some onion rings last night Things I learned : need a thermometer as the oil was far too hot to start with (buying today), red onions don't go into rings easily but taste amazing, buttermilk needs to be part of the weekly shop. Here's a rather non flattering photo of the final meal: Rib eye that had been rubbed with smoked paprika, cayenne, chilli, thmye, allspice and a few other things, then seared hard on the griddle. Was beauttifully pink and moist on the inside and crusty and firey on the outside. Garlic mushrooms made by my mrs and basic frozen chips on the side. Sauce is one of two BBQ sauces we made yesterday. It's scotch bonnet with parsley, spring onion, ketchup, vinegar, lime, garlic and other stuff cooked down for a while. Has a great addicitve zing. The other sauce was simply equal amounts of bourbon, chianti vinegar, dark drown sugar, then cooked down with minced onion and pepper. Stupidly sweet and moreish - I'll be making some pork for that bad boy this week.

I just drooled over everything.

They put a lot of sauce on their burgers, they appear to know what they are doing.

Post gym tuna, mayo and black pepper on a wholemeal roll.

Scrambled eggs with an unhealthy amount of butter, fried black pudding on home made 10% rye bread, mug of tea.

Both my meals today have been muesli and I have a strange urge to have it for tea too.

Kow wrote:

You are probably unemployed.

Yeah, but have you seen his face?

Fucked if I'm reading the cunt's words.

Skerret wrote:

Kow wrote:

You are probably unemployed.

In one.

Wondering why I can't have fried eggs without some cheddar cheese on top of them. So full of egg and cheddar now, it doesn't feel healthy at all, and am not even sure if I really like it.