Food

We didn't... Mrs TS grabbed something out of the freezer...

Give curry paradise a whirl one day, I used to go all the time before we moved and always enjoyed it. Staff are cool too.

Anyone tried the Negril derrivery service?

Yep, disastrous. Cancelled the order after waiting two hours.

Ah, Negril. Almost ate the ashtray once waiting for me chicken n' rice.

Give curry paradise a whirl one day, I used to go all the time before we moved and always enjoyed it. Staff are cool too.

square plates man... square fucking plates.

Yeah, but the bloke is real friendly and they do a tasty lamb ma-

Ok, you got me. SQUARE PLATES WTF?

Are the plastic takeaway plates square as well?

#squates.

#trollolol

Whats wrong with square plates???

Reported...

Paris-Roubaix fuel; a kilo of buffalo wings and blue cheese dip. Amazing.

Needs a single lonely celery stick.

Also needs a Budweiser, not that euro fake copycat stuff. Real beer is made with rice, everyone knows that.

Also needs a Budweiser, not that euro fake copycat stuff. Real beer is made with rice, everyone knows that.

No fucking way.

Even Koreans and Japanese know that good beer needs rice, and they have some of the most refined taste in the world. Once you have drank 2L of Hite out of a plastic bottle you will say the same.

Did I say 'blue cheese'?

I Stilton'd that sauce proper

Post dat recipe?

The recipes are for large quantities for the restaurant, so I'll just write up the ingredients and leave the rest up to you.
Excuse the bad photo's, dirty kitchen and messy garniture. It doesn't look all too good, but sure was delicious.

For the veggies:

Carrots
Courgettes (I prefer to use the light green ones)
Turnips
Vegetable bouillon (not too strong)
Ras el hanout (If theres a choice between red and yellow, take the red)
Black pepper (can be ground but I prefer to use corns)
Pinch of chilli powder
Some coriander twigs/springs (whats the word?)

Cut the courgettes and (peeled) carrots in pieces of about 8cm and cut these twice in the length.
Peel the turnips, cut in half and slice the halves in 5mm slices.
Add all ingredients in a pot so that all is covered.
Cook untill courgettes are kinda flobby.

For the chickpeas:

Chickpeas
Half the amount of big yellow raisins
A lot of sugar
Pinch of salt
Pinch of saffron or colorant
Quite the amount of cinnamon

Add all ingredients in a pot and cover in water
Cook until most water is gone, raisins have bloated and chickpeas are soft
The leftover water should be syrupy at this point

For the meat:

Lamb meat in 1inch cubes
Salt
Saffron or colorant
Garlic

Onions
Coriander
Flat parsley

Green bell pepper
Tomato
Lamb stock cube
Cumin powder
Ginger powder
Paprika powder
Pinch Chilli powder
Ground black pepper

Cook the meat in oil together with salt, saffron and garlic until scorched on all sides.
Process onions, coriander and flat parsley in processing machine and add to pot. Stir a bit until sweated.
Cut bell pepper and tomato in halves or quarters and add together with the remaining ingredients to pot.
Fill with water untill everything is well covered.
Leave to stove for about an hour, make sure everything stays under water.

I didn't have a food processer so used a big wooden mortar & pestle. Hence the larger pieces. The processed onion is actually used to make the gravy a bit thicker.

Prepare couscous and put some in a deep plate or tajine. I use a small bowl to make a little couscous 'dome'.
Place three pieces of each vegetable on the couscous.
Pour some chickpeas and raisins around the couscous and vegetable structure.
Place some pieces of meat on top of the couscous and add some gravy.

Delicious looking. Also really nice recipe writing. Great work machine.

"Quite the amount of cinnamon."

It seems lust to me, I would love to be married with.

Just got cunted with our Hungarian neighbours on plum palinka and on the way out they stuffed in my pocket a hunk of smoked Mangalitza loin, on the rib.

#porkheaven

Interesting read:

http://www.bbc.co.uk/news/business-26925249

Shall we discuss square plates now?