Jalapeno and cheese ones are some of the best crisps ever made.
Jalapeno and cheese ones are some of the best crisps ever made.
I had some of the medium ones and they were too hot.
'Mayonnaise is too spicy'
The jalapeņo and cheese ones are also great, and once again their genius is that they actually taste like jalapeņo and cheese.
Haven't seen any others but then I shop in fucking Chertsey so there is no doubt a wider world out there.
I appear to have entirely misremembered the conversation about the chicken ones, was it in fact only me who doesn't care for them?
No, I thought they were crap as well.
I've never tried them.
They're okay but they've got nothing on the jalapeno and cheese ones.
I was more comparing them to every other chicken crisp ever made.
They're the best ones. Which is quite a feat considering the jalapeno ones are so nice.
Are there multi packs of these? I need to stock up for Christmas by the end of the month.
Duck, chicory, dauphinoise and red wine sauce
Come back when it's in crisp form.
It looks lovely but surely all the liquid's going to run off the edge of that discus off which you are eating it.
Poor choice of plate.
I don't know why the photo makes the plate look completely flat, it isn't:
Same plate (different colour).
It's the colour I meant.
Anything wasabi-flavoured should be put straight in the bin, for risk of your nose being blown off. Those wasabi covered nut things are the worst culprit for that.
I'm a twit
Almost all 'wasabi' in this country is just horseradish dyed green.
Tastes fuck all like the real stuff too.
This just came through the door:
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Thoughts?
I'm a twit
All in on that. Much better than the one my local does with a mini pizza thing as the top bun of the burger.
EDIT: Like how the fuck are you meant to eat that?
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Last edited by Giggles; 14-11-2018 at 06:10 PM.
I might be being an idiot but I'm not sure what that "burgerizza" actually is.
It looks like some sort of abominable calzone.
I would go for what Baz posted, but that other thing is horrific.
Got the Last Dab hot sauce a couple weeks ago and have been dabbing it on my dinners every third or fourth day. It's fire and I noticed myself building up a tolerance. Tastes like curry.
Bought a couple of these bad boys today:
No idea how to cook them yet but the description of them as a form of pork wrapped in pork was too good to ignore.
What are they?
I thought hearts when I first looked.
After googling they're something specific to Geneva apparently. They're called 'Atriaux' (which I think is something like an Aorta or however you spell it so Giggles might be right). I'd say whats in them but I'm awful at translating food.
I think that's saying it's mince pork (well technically viande hachee is like hamburger meat so I'm not sure if that's different), 'foie' which I think just means fat (purely a guess based off foie gras) and I think a crepine is some sort of organ? I'm not sure.
edit: Turns out foie = liver and crepine = strainer so I'm still not sure.
Looks like a faggot.
Foie is liver.
It's just a meatball (with offal) wrapped in caul fat.
Cook it, the caul fat will disappear but help to keep the whole thing nice and moist.
I'm doing it in Bratensauce with mushrooms and then some mash potato and broccoli on the side.
Yeah but foie gras is essentially a fatty liver, so it would be easy to think foie meant fat and gras meant liver or something if you didn't know.
Fag got.
One of the chapters in the Alan Partridge book begins 'I'm sat in the Gatwick branch of Ready To Munch', proper tea-spitter of a line.
They wish.
Love a bit of steak and ale pizza. Good job I know the translation so I know what to expect.
Whatever the true meaning I think we can all agree they're better with gravy.