You might get South American and African stuff in that London and other shitholes. But other than Nando's - the Rip off cunts - I don't know of any restaurants that fall within those categories.
We are basically a nation of curry houses, Chinese muckhouses and cheap Italian places run by the descendants of POWs, if you find anything better then you've had a good night.
Would love to see what passes as Mexican in Ireland.
I mostly make my own from what I buy in the Mexican supermarket. Also went on their tamale making class but the husks are a bitch to get, always sold out within hours of stock coming in.
This would be my favourite 'eating out' place.
http://www.azteca.ie
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Last edited by Giggles; 16-03-2019 at 11:09 PM.
Anything 'Mexican' in these isles (sorry Giggles) is just a shit version of what the Americans think is Mexican.
Yeah, we don't really do Mexican. It's Tex-Mex. Probably poor Tex-Mex.
Singular: tamal
Plural: tamales
Over here it is either tex-mex stuff or wanked-up BS where they add fifty ingredients to an otherwise simple dish just so it sounds cool on the menu. Sorry, 'bill of fare'.
You can make some top of the line stuff just by buying a bunch of dry peppers though.
Those burrito places in cunt-filled parts of London where you can pay eleven quid for someone's morning dump in a corn wrap are a real disgrace, almost as much as the places that try to sell you five pound sandwiches by using a French theme.
https://bit.ly/2HomUzo
That's the place. Their own website is shite.
I have no idea if it's Mexican or texmex but it's nice.
Starting with burritos is always a bad sign but then you get to the entrees and the tacos and it redeems itself. Then you get to ciabattas.
Probably better than most shit over here.
Do Mexicans ever leave Mexico except to go north? I don't think I've ever met one over here, and in London you get absolutely everyone.
The ones that do are too white to be easily recognized I guess.
I worked with a Mexican lady once. That's the only Mexican I've ever met.
Brisbane is chock full of Mexicans and Brazilians learning English.
Few and far between too. Loads of Africans and Brazilians, so maybe we'll see more of the other two restaurants pop up.
Im such a pretentious twat with Asian food. These 2 places were the locals growing up.
https://m.facebook.com/pages/Market-...34595519921371
https://www.sunnybankplaza.com.au/
So that's what a Tamal Tiger is?
(sic)
I’ve been smashing steak for the past fortnight. Proper crustage in the pan then shit-tonnes of butter and garlic, served with phat af chips and fine beans. I am the lord of this cow dominion.
Do folk here tend to get their meat from a supermarket or butcher? I've always been the supermarket for convenience and price, bar the odd steak, but will try and make an effort to go with the butcher and see how much of a difference there is across a range of meats.
I normally do the supermarket as the butcher's chicken breasts last about 3 hours before they're gone off. I know most of the places that do Super Valu's meat anyway and it's always very good quality.
For anything specialist like briskets, etc I order online from The Premium Butcher and they deliver to work.
I've become really fussy about meat lately, and I'm not really sure why. I used to just buy the cheapest meat available, but after Tesco substituted a Sirloin for a bit of Fillet Steak it seemed to change something in my soul. I can't eat 20% fat mince or any of that muck now.
There is a big difference between meats, you really get what you pay for. I eat a lot less of it than I used to though. When I finally move out into my own place shortly I can see myself eating it only 1-2 times a week but high quality.
That said, the butchers around here must all drive Ferraris and holiday in Barbados with the prices you pay.
Sainsbos meat is fucking shit. Annoyingly rugby's only proper butchers is three miles out of the town centre and I don't drive. Wanting to buy good meat is the only time I regret never learning.
Muscle Food deliver decent meat.
Lidl steak is excellent, but it does rely a bit on sifting through all the packs/cuts to find some good fat marbling, the right thickness, etc, and cooking accordingly.
Look at two packs of Lidl sirloin and one will be half a centimetre thick and as wide as a plate. The next will be the size of a phone but an inch thick. Obvs requires completely different cooking/use (the thin one I'd cut into strips and use in a stir fry, the thick one cook like a piece of filet or something like that).
Tbh, a lot of it is in the cooking - Sainsbury's meat has always been fine to me (just picked up a pretty good looking ribeye for a few quid) but if you cook it straight from the fridge, no seasoning and annihilate it, it's going to be shit. I think it was James Martin who really drummed into me the importance of getting meat out a good few hours in advance of cooking so it's room temperature. And let a bit of oxygen get to it too. I tend to take the packet out the fridge 3/4 hours in advance and then cut a good opening in the packet at least an hour in advance.
I do wonder at the sort of comments along the lines of 'take your meat out 15 minutes before needed to bring up to room temperature'.
These people clearly have no clue how long this would actually take.
I take mine out atleast an hour before and rub in oil, salt and pepper. Then, when cooking, add as much butter to the pan as possible. Ideally you want to be boiling the cunts in butter rather than frying them.
I'll be lynched as the Mrs will be having some too so I'll have to make it well done
I might buy her some chicken while I'm getting the butter.
I have this issue with the mrs. We just sear the pair of them on high, take mine out whilst she ruins hers, then chuck mine back in for another minute per side before dishing.
When it's steak I'd normally put hers on for 6 minutes a side and mine for 1 a side to finish together so they can rest together. I'll be finishing this in the oven and having it with normal dinner though instead of chips.
Can't you cut it in half and cook separately?
Just give her the end pieces they'll be more done.
She'll probably complain after that it was tough.
She's not really into beef at all anyway but it's the only meat left in the house. I'll walk to Aldi in the morning and grab something white.
Find me a more majestic picture and I will.
Don't change it until Mahow uses it as his own avatar.
Beef was good.
That's quite a lot of carrots.
Actually it's about 40-40 and 20 butter.
It's a bit over done for me and the peas are an abortion, but I would give that a good seeing to.