GLASGOWOODS Posted November 23, 2013 Share Posted November 23, 2013 I'd like to eat the tenderest part of the person I had killed. Weshed down with a bottle of Advocaat....Mmmmm Link to comment Share on other sites More sharing options...
Stan Tamudo Posted November 23, 2013 Share Posted November 23, 2013 ............................ Link to comment Share on other sites More sharing options...
whoopie Posted November 24, 2013 Share Posted November 24, 2013 Haha you guys are so funny, and very imaginative! Link to comment Share on other sites More sharing options...
barleycorn Posted November 25, 2013 Share Posted November 25, 2013 To start something light like calamari so I have enough space for loads of Beef Wellington, medium rare and using wagyu fillet, accompanied with chunky sweet potato and white potato wedges (seasoned with salt, pepper and rosemary), peas, roast parsnip, roast carrot and devils sauce. Dessert would have to be some form of death by chocolate. jb Link to comment Share on other sites More sharing options...
frank ryan Posted November 25, 2013 Author Share Posted November 25, 2013 yesterday, my mate's kid, who is a trainee chef, made a sunday dinner par exellence (if you'll forgive the poncy phrase) - roast chicken with superb crispy skin and succulent moist flesh, garlic and herb roast taters, glazed roast parsnips and carrots, butter beans in a buttery white sauce, savoy cabbage, yorky puddings and white wine gravy. it was absolutely, completely, utterly chuffin' gorgeous. followed up with a sticky toffee pudding and cream. had to go to bed afterwards (I was also a bit drunk by the end) to sleep it off. oh, the starter was fried scallops with rocket leaves and lemon dressing by the way. if I was never to eat again, that would have done me proud. Link to comment Share on other sites More sharing options...
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