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(, Sun 1 Apr 2001, 1:00)
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What are you having for tea?

(, Tue 17 Apr 2012, 17:08, Reply)
I'm going to have chicken tikka, and rice and maybe some mango chutney.

(, Tue 17 Apr 2012, 17:10, Reply)
I don't even own a popadom.

(, Tue 17 Apr 2012, 17:11, Reply)
get geeta's mango chutney
it makes other mango chutney taste like boiled assholes.
(, Tue 17 Apr 2012, 17:12, Reply)
I will use the one in my cupboard
I have no idea what it is, but it's good.
(, Tue 17 Apr 2012, 17:19, Reply)
Geeta's is shit.
Bitch has her chutney all full of coriander and she's got no business doing that.
(, Tue 17 Apr 2012, 17:19, Reply)
i will fight you.
i will.
(, Tue 17 Apr 2012, 17:20, Reply)
First time I bought Geeta's I felt like going and finding the stupid cow

(, Tue 17 Apr 2012, 17:21, Reply)
i get that with the shartwoods stuff
i guess i like mine different.
(, Tue 17 Apr 2012, 17:23, Reply)
I don't mind that one

(, Tue 17 Apr 2012, 17:24, Reply)
god alone knows
havent done a food shop in a while, due to slackness. gf is getting her hair done, and has left me on a foraging mission. i'm pretty creative in the kitchen, but i think it'll be a stretch to produce anything that isn't the culinary equivalent of a Jeffrey.

on a related note, last night we got pizza from a place in brighton called Pizzaface, and it was bang tidy. best 'za i've had, and i've had a few (fatfuck)
(, Tue 17 Apr 2012, 17:12, Reply)
an orange kit kat

(, Tue 17 Apr 2012, 17:16, Reply)
How large is the kit kat?

(, Tue 17 Apr 2012, 17:18, Reply)
just a normal two finger one
its just a snack, but i assume you meant dinner and not tea?
(, Tue 17 Apr 2012, 17:19, Reply)
maybe it's a 4 finger one but you're just too close to it.

(, Tue 17 Apr 2012, 17:25, Reply)
it is a four finger one, its just that i'm much bigger than i realise

(, Tue 17 Apr 2012, 17:26, Reply)
You are George Formby AICMFP

(, Tue 17 Apr 2012, 17:35, Reply)
Going for Italian.
Don't let them depress me Chompy or I'm off again.
(, Tue 17 Apr 2012, 17:20, Reply)
good italian is hard to find
plentiful italian isn't.
bad italian food makes me stabby. it's like assembling duplo wrong, how can you fuck it up? ok when you're making indian or chinese or some other long-winded-ass shit, there's plenty room for error. but when it's a case of take fresh produce, cook gently in tomato sauce and olive oil with a couple herbs and some pepper, and serve.. hulk smash!
(, Tue 17 Apr 2012, 17:22, Reply)
They'll be falcon punched in the neck if they even try to depress you.
Pasta or pizza?
(, Tue 17 Apr 2012, 17:24, Reply)
I think pasta.
Now, creamy or tomatoey, that is the question.
(, Tue 17 Apr 2012, 17:25, Reply)
tomatoey
my beef with creamy is it all tastes of the sauce and little else.
then again more likely to feature bacon, or something baconesque with a long name.
(, Tue 17 Apr 2012, 17:29, Reply)
Creamy, don't listen to the heathen.

(, Tue 17 Apr 2012, 17:30, Reply)
Tomatoey.
Creamy is bent and for cunts. You are neither of these things.
(, Tue 17 Apr 2012, 17:37, Reply)
tomatoey is a million times better than creamy
which quickly gets sickly and Wrong. spicy arrabiata sauce loaded up with garlic and onions is the best thing for pasta. and the lowest fat.

but i am not averse to a bit creamy AND tomatoey. think tomato and mascarpone, for example.
(, Tue 17 Apr 2012, 17:41, Reply)
Oh I didn't read your last sentence.
You can get stuff that's tomatoey AND spicy and also a bit creamy.
I'll see if they have that.
(, Tue 17 Apr 2012, 17:49, Reply)
What about tomatoey with a bit of creaminess?

(, Tue 17 Apr 2012, 17:47, Reply)
I think you'd better just have a pizza.

(, Tue 17 Apr 2012, 17:49, Reply)
Pizza my arse.
I can have pizza anytime.
(, Tue 17 Apr 2012, 17:52, Reply)
No, sorry.
The weird orangey colour makes me think of Quinten's missus.
(, Tue 17 Apr 2012, 17:49, Reply)
She's scouse?

(, Tue 17 Apr 2012, 17:52, Reply)
She has a pink cowboy hat.

(, Tue 17 Apr 2012, 18:04, Reply)
there's an echo in here
an echo in here

and i don't mean k's dog
(, Tue 17 Apr 2012, 17:49, Reply)
innit
innit
(, Tue 17 Apr 2012, 17:51, Reply)
Alright bird.
Headache gone yet?
(, Tue 17 Apr 2012, 17:42, Reply)
Yeah cos the snot is flowing

(, Tue 17 Apr 2012, 17:48, Reply)
lasagne from last night
always tastes better second time around!
(, Tue 17 Apr 2012, 17:22, Reply)
You eat your own shit?
Fucking hell Nakers you are truly revolting.
(, Tue 17 Apr 2012, 17:32, Reply)
This is very true.

(, Tue 17 Apr 2012, 17:36, Reply)
rice and peppers and
something
(, Tue 17 Apr 2012, 17:31, Reply)
I had nothing for tea. Not even tea.
For supper I am having home-made pizzas cooked in a frying pan/under the grill a la Jamie Oliver because my oven is broken. They're surprisingly tasty but a bit too small.
(, Tue 17 Apr 2012, 17:32, Reply)
doesn't that just mean you should eat two?
also.... fix your oven, man! it was broken when i last came round and that was ages ago now!
(, Tue 17 Apr 2012, 17:35, Reply)
Maybe they're not actually small
But the pan is bigger than I think, a la George Formby and his 50' banjolele.

I'll fix it when I can afford it. That's ain't April 2012 I can tell you.
(, Tue 17 Apr 2012, 17:36, Reply)
i have no idea what i started with that banjolele thing
i feel like someone who dropped a match in the australian bush.

ah mais oui. next time bring your pizzas round to mine. we shall sling them in the oven and drink vodka. or we can go to fire and stone again? that was fucking awesome!
(, Tue 17 Apr 2012, 17:39, Reply)
It's the best thing on here in ages.
I fucking love it.

EDIT: I would like that very much - although I've a place near me which you'd fucking love, too.
(, Tue 17 Apr 2012, 17:40, Reply)
I'm ashamed to admit
that it's brightened up my day quite a lot as well
(, Tue 17 Apr 2012, 17:41, Reply)
Are we going for drinks this week, incidentally?
Friday would be a great day to choose, as I'm busy.
(, Tue 17 Apr 2012, 17:41, Reply)
saturday i think?!

(, Tue 17 Apr 2012, 17:49, Reply)
Oh yeah, that's this week, isn't it.
Derp.
(, Tue 17 Apr 2012, 17:50, Reply)
i am very happy to come out east
i will bring my passport
(, Tue 17 Apr 2012, 17:49, Reply)
Don't drop matches in the bush.
You'll end up like berk, with a burnt minge.
(, Tue 17 Apr 2012, 17:41, Reply)
I hate it when I get a burnt minge.

(, Tue 17 Apr 2012, 17:48, Reply)
Just as well you're not getting mine then really, isn't it.

(, Tue 17 Apr 2012, 18:15, Reply)
Dinner will be tomato and mozzarella risotto.
I probably won't drink any more tea until the morning.
(, Tue 17 Apr 2012, 17:35, Reply)
Cheese on toast will do me for tonight
Dying for a cup of tea but that'll have to wait until I can be bothered to go out for milk
(, Tue 17 Apr 2012, 17:36, Reply)
Hot and spicy sausages, probably just in a sandwich

(, Tue 17 Apr 2012, 17:36, Reply)
This is a very good question. I'm just trying to decide.
I have chicken breasts (ooer) but I don't know what to do with them. We had curry two days ago, so I don't fancy that. I'm thinking either something pasta-y, or a nice mushroom in sauce type thing.

*sigh*
Why is it all so difficult, Chompy?
(, Tue 17 Apr 2012, 17:39, Reply)
motorboat them

(, Tue 17 Apr 2012, 17:50, Reply)
Stuff with cheese n erbs?

(, Tue 17 Apr 2012, 17:58, Reply)
Chicken and pesto pasta

(, Tue 17 Apr 2012, 18:17, Reply)
Dinner this evening
Will probably be a pie. A pie washed down with Bovril.
(, Tue 17 Apr 2012, 18:23, Reply)
I judged you massively
before I realised Bristol have got a match tonight.
(, Tue 17 Apr 2012, 18:27, Reply)
Fillet steak, skinny chips, grilled tomato and baked chestnut mushrooms
Life is good!
(, Tue 17 Apr 2012, 18:27, Reply)
YOU'RE MUM
LOL
(, Tue 17 Apr 2012, 18:29, Reply)
FUNNY COZ I'M HAVING YOU'RES
LOLOLOL
(, Tue 17 Apr 2012, 18:36, Reply)
I somewhat doubt that.

(, Tue 17 Apr 2012, 18:43, Reply)
True
I'm sure she is or was a woman of taste
(, Tue 17 Apr 2012, 18:50, Reply)
off out for my farewell dinner
See how many of the miserable ingrates turn up.
(, Tue 17 Apr 2012, 18:50, Reply)
Panic over.
I made chicken in a creamy mushroom sauce, with extra mushrooms thrown in for good measure. Finished it off with baby carrots and green beans in a parsley butter sauce.

Just thought you might all like to know.
(, Tue 17 Apr 2012, 18:50, Reply)
I do something similar in a wine and cream sauce with a fuckton of tarragon, rather lovely.

(, Tue 17 Apr 2012, 18:51, Reply)
The sauce already had tarragon in it
I added some mixed herbs, which in retrospect it could probably have done without. Still, it was bloody lovely.
(, Tue 17 Apr 2012, 18:53, Reply)
Was it one of those packets where you add water or milk or whatever it is?
I've always dismissed them, but I bet they ain't bad at all.
(, Tue 17 Apr 2012, 20:24, Reply)
I do a chicken leek and mushroom thing
With cream and wine and tarragon that isn't bad.
(, Tue 17 Apr 2012, 18:56, Reply)
I will ascertain what my wife has prepared for supper when I get home from the pub.
Roota - if you like French food go to the Bleu Escargot in Edinburgh. Superb
(, Tue 17 Apr 2012, 18:57, Reply)
Last time I went to Edinburgh I saw Optimo DJing at The Venue.
My brother ruined it by falling asleep in the jungle room about 11pm and I had to escort him back to his flat in a tower block.

I was fucking furious.
(, Tue 17 Apr 2012, 18:59, Reply)
Wife is from Edinburgh so we go several times a year. We have discussed moving there but not sure bout work opportunities.

(, Tue 17 Apr 2012, 19:11, Reply)
I love Edinburgh.
My grandparents lived in Costorphine and I used to go there every Easter & Summer.

There plenty of work opportunities there- Standard Life, Widows etc. If not in the 'Burgh, then Glasgow is easily commutable.

What does your wife do? I'm sure a highly paid marketing exec like you could find work there easily enough, it's not just Scotland's professional sector that's based there, there are loads of peripheral service industries too.
(, Tue 17 Apr 2012, 19:17, Reply)
Edinburgh apparently has one of the best job opportunity ratios outside London.

(, Tue 17 Apr 2012, 20:30, Reply)
Aberdeen is even better.
On average one vacancy per applicant. And high average salary too.
(, Tue 17 Apr 2012, 21:29, Reply)
Just had it
Jam toast and a turkey sandwich
(, Tue 17 Apr 2012, 19:23, Reply)
I made a pasta bake, I'll have half of it today and half of it tomo.
And I've made some of my amazing garlic bread to go with it, bake at home bread rolls are AMAZING.
(, Tue 17 Apr 2012, 20:12, Reply)
We made spag bol but it turned out to be lamb instead of beef but it was okay
and I just had a little chocolate and toffee egg only I've got a cold and I feel a bit shit so I'm probably not gonna do any painting tonight.
(, Tue 17 Apr 2012, 20:28, Reply)
Sounds good to me, apparently a good trick to bol is to plonk in some chicken livers. I fucking love chicken livers, they sale them at nandos.
Take it easy dude, it ain't like you got deadlines.
(, Tue 17 Apr 2012, 20:41, Reply)
I diced some beef that needed to be used into a bol the other week.
It was fucking awesome.
(, Tue 17 Apr 2012, 20:47, Reply)
0o0oh, I ain't heard of that, is that on top of mince or instead?
I was watching Jamie cook it once, spag bol is a british dish, and he said back in they day the average italian house wouldn't have a mincer but the dish is centuries old, so they would have it in a ragu form.
(, Tue 17 Apr 2012, 20:51, Reply)
On top of.
Although I once saw Heston Bloominheck do a chilli made entirely of finely diced beef, which is what gave me the inspiration. He let his cook on a low heat for 24 hours; I left mine for 3 which I found to be more than adequate.
(, Tue 17 Apr 2012, 20:53, Reply)
I've done similar with chunks of beef.
big lumps of brisket work well, given about 3 hours of low cooking.
(, Tue 17 Apr 2012, 20:54, Reply)
Juist got back from first archery outside
It's quite cold out, still, so I'm drinking tea and eating porridge to warm up again
(, Tue 17 Apr 2012, 20:28, Reply)
Why aren't people here to entertain me?
anyway, a few days ago I made a stupid rage comic style picture gently mocking my friends' band. One of them put it up on the fb page and has only just realised it's still there while they're in teh middle of convincing a fairly well known band to let them support them :/
(, Tue 17 Apr 2012, 20:39, Reply)
for some reason Tuesday night seemed like twice-baked cheese soufflé night
so I had that with salad and some tomato salsa.

alright?
(, Tue 17 Apr 2012, 20:39, Reply)
alright there
how are you these days? Too much of a life to be on here, that's what i hear
(, Tue 17 Apr 2012, 20:41, Reply)
new job which is actually interesting and busy
so no time for during the day. Was rarely on here in the evenings before anyway!

I'm grand though. Life is good.
(, Tue 17 Apr 2012, 20:42, Reply)
Bloody hell, it's you
how're you?
(, Tue 17 Apr 2012, 20:42, Reply)
see above :-)
how are you?
(, Tue 17 Apr 2012, 20:42, Reply)
New job, new flat
otherwise same old. I miss your contributions to food threads!
(, Tue 17 Apr 2012, 20:49, Reply)
change is as good as a rest!
glad to know that I was good for something. I've been doing some good cooking recently, had some freaking awesome bbq lamb a little while back. A whole boned shoulder marinated in stuff and cooked delicious crispness. Mmmm.
(, Tue 17 Apr 2012, 20:51, Reply)
I have never barbequed lamb
in fact I've never barbequed anything more interesting than ribs, really.
(, Tue 17 Apr 2012, 20:54, Reply)
big bits of meat work well on a barbecue
if you can open them out flat so much the better.

we did a whole chicken on that barbecue as well, albeit a small one and spatchcocked
(, Tue 17 Apr 2012, 20:56, Reply)
No evening thread yet?
Surely The Return of Vipros deserves its own thread?
(, Tue 17 Apr 2012, 20:44, Reply)
it really doesn't merit it of its own accord

(, Tue 17 Apr 2012, 20:44, Reply)
Glad to hear the job is interesting enough to keep you off here
And for the full croissant: still enjoying married life?
(, Tue 17 Apr 2012, 20:50, Reply)
married life is good thanks
no complaints so far!
(, Tue 17 Apr 2012, 20:50, Reply)
I did it yesterday

(, Tue 17 Apr 2012, 20:45, Reply)
Ha - watching that program on the 70s
yes, that is the shade of orange my lounge is
(, Tue 17 Apr 2012, 21:01, Reply)
Do you think if I start a new thread more people will come?

(, Tue 17 Apr 2012, 21:07, Reply)
yeah, probably
eventually
(, Tue 17 Apr 2012, 21:08, Reply)
I might be gone by then

(, Tue 17 Apr 2012, 21:12, Reply)
wuss

(, Tue 17 Apr 2012, 21:14, Reply)
If you build it, they will come...
*creepy music*
(, Tue 17 Apr 2012, 21:16, Reply)
Look out there
A shiny new thread.
(, Tue 17 Apr 2012, 21:19, Reply)

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