That's like saying you've had a vindaloo if you've had a Korma. If it ain't a Doner, it ain't a kebab. Gyros are kebabs for pussies.Quote:
Originally Posted by Luca
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That's like saying you've had a vindaloo if you've had a Korma. If it ain't a Doner, it ain't a kebab. Gyros are kebabs for pussies.Quote:
Originally Posted by Luca
I actually find the Middle Eastern shawarma >>> Turkish doner.Quote:
Originally Posted by Spikey M
Then you couldn't find your cock in the dark.
The truth hurts sometimes.
They're all the same thing what are you on about.
No salad.
Of course they're not. Luca eats a Gyro. DS eats a Kebab. It's all in the levels of barbarism. How do you plough through a 2am special if you're given to moan about the texture of your pepper?Quote:
Originally Posted by Lewis
Which one has chips in it? The gyro?
Yeah, although I think that's a bastardisation of it.
I’d only ever get one if I couldn’t get my hands on a doner anyway.
Has to be on the yokes.
26 euro of sausages. He's gonna be backed up for a week.
In some of the shops in Dublin that probably meant there was 5 or 6 in it.
Speaking of expensive sausages.
The bread ratio is right (assuming it's for just that person) but the plate is tragic.
Drier than the Sahara. Must be expecting those eggs to do a lot of work.
How do people eat just one rasher of bacon? I don't get it.
Jesus.Quote:
Originally Posted by Giggles
In fairness the westbury is upmarket as fuck (I didn’t think they’d actually serve a sausage or toast), but there’s no excuse for shit like that.
Atleast get some posh beans in. I'm gasping just looking at it.
In which case the kebab is far and away the worst of the lot.Quote:
Originally Posted by Spikey M
Lol.
Yeah, ultimately it’s the condiments that are most different, but I find shawarma to be thicker cut and doner shaved super thin - and I prefer the former.
I’d put that down to whoever it cutting it in either type of establishment. The doner I get is cut thick.
Let’s be clear, though: I will very happily scarf all three down. :drool:
Never thought I'd see Giggles posting about Racing Blogger. :drool:
It was a retweet. Is it some sort of known account?Quote:
Originally Posted by Baz
It's the personal account of the dad out of them videos you hate.
Jaysus. That rapey cunt should have been turned around at the airport.
Yeah he's the most popular social media influencer when it comes to horse racing. He's like marmite but I really enjoy his content.Quote:
Originally Posted by Giggles
He has a mate who is about twice his age and calls himself The Stallion, who reappears every now and then only to be re-outed as a nonce and back to obscurity for a bit. Blogger seems alright though.
Just made mashed potato (pomme puree MATE), cod loin and a pea fricassee-type-thing for dinner.
I used Heston's method from that How to Cook Like Heston program which was on a while back. I went with a about 30% the weight of the potatoes as butter - he reckoned you can go up to 50% - and added some roasted garlic. Fucking hell it's so good.
https://i.imgur.com/9nP1Ch3.jpg
:drool:
Photo is off centre. Did you burn your wife's again?
Nice but it looks like it's dying of thirst.
Also, I made Pomme Puree today too. I think we all know who's come out on top here. :cool:
https://i.ibb.co/JcxZbpW/20220206-140028.jpg
:DQuote:
Originally Posted by Spikey M
Not this time.
And it wasn't dry. I considered doing a proper sauce but it wasn't needed.
:cool:Quote:
Originally Posted by Spikey M
Seems miserly on the sausage front.
It was for the 3 year old and it was a jumbo sausage.
More veg and potato was added after his completely unimpressed response, mind.
That's what his missus says heyooooo.Quote:
Originally Posted by Kikó
Phwoooaar
I hate creamy/smooth mash like that.
:uhoh:Quote:
Originally Posted by Spikey M
Same. It’s like baby food.Quote:
Originally Posted by Baz
Anyone got any good cook book recommendations? Getting bored with my goto recipes now.
No poncey stuff for adjustable Pepper Mills
Hairy Biker's Great Curries is good, Otalenghi Simple, Nigella's are usually decent [Express is one I use from time to time], 3 Good Things or any of those X ingredients books are quite handy/interesting, I find.
Cheers, I'll have a look.
Kwoklyn Wan has one which I was a little sceptical of because it's one of those "takeaway recipes" ones but everything I've had from it has been really good. Rick Stein's India from ages is good and one I can't recommend but need to try is "The Curry Guy" book which I got for Christmas. It has a bunch where you cook a load of a base sauce first and then that sauce is suitable for x number of curries elsewhere in the book which I'm not sure I have the storage space to do the way he's suggesting but I quite like the idea.
May turn out to just be faffy.
I have The Curry Guy Bible although not sure I've ever looked in it.