• General

  • The really low-end restaurant thread

The sausage and bean bake from Gregs. The of food champions, perfect to line the stomach on the way to sign on for another week.

    -si- Greggs is an institution, I like how they’ve regionalised their menu (e.g. you get Bakewell Tarts in the North West, but they’re replaced by Tottenham Cake down south) to show the true diversity of our island’s cuisine.

      Bangers and mash.

      Which is also cockney rhyming slang for cash.

      seanc80 Well there aren’t many other countries that produce traditional sausages and I would hazard a guess it was also us who decided to wrap one up in pastry like many other savoury items!

        I’m fed up with the nonsense around food. That somehow British food is inferior to that which is consumed on the continent.

        Bedfordshire Clanger (suet crust dumpling) with a slice of Battenberg to finish. Yes. Please don’t forget we single handily won multiple wars eating starch in this country.

        Most of you foreigners wouldn’t have any of the benefits of the industrial revolution if it wasn’t for foods like bacon 🥓 (discovered by Sir Francis Drake while he was ransacking Kenya)

        Plates of meat.

        Did anyone ever just eat a plate of meat? Savages if they did.

          It was only whence we placed the first rasher into two slices of medium sliced white bread, the tribesmen realised two things - You could eat it and it was tasty.

          bosstrabs
          Isn’t that a German thing. A plate of cold meats for breakfast. I’m just coming round after G-man put chips as the No1 potato dish. Definitely roasted for me or a really good smooth mash made with loads butter.

            bosstrabs and an egg or two! But still at keast 4 to 5 variations of meat!
            Actually that reminds me does any member of the board buy or cook lamb kidneys and/or liver?

                There’s a terrific liver place in Corfu.

                It’s called Veccios and it is absolutely sensational.

                The Lebanese and that area - they know how to do chicken liver well.

                Apart from that, and the odd steak and kidney pie, I can take it or leave it.

                seanc80 I use liver as an ingredient for Spag Bol. Only a bit like - mushed up for an umami background flavour.

                Problem is you can only buy it in giant packs, so end up given the rest of it to the cat.

                    Dutchy should be along to do the old “I called my local Turkish restaurant the other day to see if they deliver. They do, they also said they did lamb, chicken…” joke soon.

                      Fuck off, Ed - I’m better than that.

                      If someone mentioned chickpeas or lentils however…

                      mono-stereo
                      That’s a good Idea. I usually put 50/50 beef & pork mince in mine. Some chefs put a jar of anchovies in a spag bol.

                          Dubman Bacon is the key to an epic Spag Bol, the depth of flavour it adds is mouth watering.

                            Dubman Yup, I tend to do 60/40 beef to pork. I’ve tried all sorts over the years but I think I have it nailed now.

                            The breakthrough tip I got is to throw in the rind off a block of Parmesan at the Soffritto stage. You need to do it early as it takes ages to break down. Try it and then thank me for powering up your spag Bol. 🍝