165 quid for a butchery class?Give them time
Mush_lass, despite being a decent cook in her teens, went through the obligatory veggie phase when she went to Uni. After she came back from the dark side, she'd eat white meat but wouldn't cook with raw meat. Then she progressed to enjoying a fine rare steak (taking her out to some very decent restaurants helped). Now in her late 20s' she'll happily by a fresh chicken to take home and joint it to make 5 1/2 meals for the week.
I met up with her last week for dinner and with her birthday coming up soon I asked her if there was anything that she particularly wanted. She said a set of decent knives and there's a butcher's called the Ginger Pig that runs butchery courses, could I run to that?
I accept I might be going out on a limb here, and may be well wide of the mark but - am I correct in assuming you are not entirely satisfied with the output of this Tom Kerridge?Just watching Tom Kerridges BBQ summer on the food network.
He should change the title to woke bbq or bbq for anyone but those that like to eat meat....or fvck you pork chop eating people.
I understand accompaniments but Jesus man, cook a decent pork joint or chop, you fat woke cvnt!
In normal circumstances I would castigate you but - given your locstat - you are technically french anyway so shall withold fire and just feel mild sympathy for your situation.Stewed eels with pie'n'mash, not jellied. The liqour from cooking the eels is thickened and handfuls of chopped parsly thrown in, which gives us the lovely liqour to go over said pie'n'mash, luvverly!
Actually I’ve had a pretty mundane day. Boxed up the computer shit from my old job, took that to FedEx, went to the eye Dr, which was all good, had lunch with the wife, picked up the truck from the dealer after servicing, and came home. Just fired up t’Egg for roast chicken.
Shitty week, all in all. Got my beard entitlement back though. You cvnt