• General

  • The really low-end restaurant thread

seanc80
Yes. I make my own steak & kidney pies & have liver once it twice a month.

    Smallman1
    I don’t always put cheese on top of my lasagne. A good bechamel sauce flavoured with thyme & bay leaf is all that’s needed.

      Still contains butter which will have me 6 feet under quicker than you can say lasagne.

      Wow. No dairy at all then.

      bosstrabs look I know it’s not exactly the classiest and don’t get me wrong I’ve ne we even tasted it but not every dish needs to followed to the letter of an 800 year old recipe and have the provenance of the ingredients signed off by a solicitor. Its a Monday night lasagne, Dave.

        Sean flying the Irish cuisine flag high and mighty for us all to wonder at.

        Nothing wrong with Irish food it’s a lot better the last ten years or so

        At one point last week I thought Sean was a 3 Michelin starred Irish culinary behemoth.

        After carrot Gate I was going to suggest he’s the Irish eddie but that’s a bit harsh on the lad as he seems like a decent spud.

          What can i say? I eat as much shite as the next man. But when i dont., I dont.

          Unfortunately I’m comfortable at both ends of the spectrum.

            -si- There are not many things i don’t eat however carrots in a lasagne is not something i enjoy.
            Maybe i am a heathen? Unfortunately i have not enjoyed the gap year in Tuscany that seemingly, many of my fellow JRGC members have had.

              If we’re talking about actual visible chunks of carrot, then you’ve just driven your lasagne straight into clown town, and are about to get clamped.

                Think Sean puts whole carrots in, doesn’t even chop or peel them.

                Absolute animal.

                mono-stereo

                I am not sure if any of you lads actually cook but i would normally grate the carrots and celery and finely dice the onion. Is anyone apart from eddie struggling with the concept of making a bolognese sauce for a lasagne?

                  You’ve got Michelin star written all over you Si!

                  seanc80 The ends of the spectrum have merged into a perfect unison nowadays, occupying the space where a ‘dirty burger’ is served on a recycled Beastie Boys vinyl in an upscale Shoreditch twattery for just under £20. With a lemony IPA that was brewed under a railway arch in Canterbury.

                    Going on about lasagne for two days, weird cunts.