Food sabotageSome arse at work commands that you make them tea. How do you get revenge? You gob in it, of course...
How have you creatively sabotaged other people's food to get you own back? Just how petty were your reasons for doing it? Did they swallow?
(
chthonic, Thu 18 Sep 2008, 15:31)
« Go Back | See The Full Thread
Depends what time of year of courseIf it's summer, I'll do a nice sancerre
(, Fri 19 Sep 2008, 10:12, 1 reply)
time of year?BN is ALWAYS disgusting gut-rot. why else do the french drink so little of it themselves and make sure they sell it all to the rest of the world? any wine that needs an advertising budget that big has just got to be evil.
with that menu i'd probably go for (as you suggest) a sancerre or perhaps a tourraine, but just about any Loire white or rose would do nicely. that's if we're only considering one tiny area of the world.
made a lovely scallop, prawn and smoked bacon risotto last friday and we had an argentinian gewurztraminer with it, worked splendidly.
beaujolais nouveau? bleh!
(
blaireau69 , the Cumbrian Travis Bickle., Fri 19 Sep 2008, 10:55,
closed)
« Go Back | See The Full Thread