We have Russian Restaurant by us! A race well renowned for Gourmet Meals!!?? I have never been but every local that has been says it’s great! Alledgedly they give you so much Vodka that you could be eating boiled cabbage and think it’s good! Oh wait a minute!!?They are restaurants..
They were disgusting.Your own spuds ?
I'm working my way through mine at the moment....... couple of years ago, I gave some to my 80 year old neighbour.
She said when she tasted them, she burst into tears, took her right back to when she was a little girl, and her dad grew all his own veg........
fish finger butty food of the gods, however i like the battered ones with tartar sauce on top, but with the thickest cheapest white bread, roll on friday
How would you like to go to a Scottish Restaurant? No Way!
McBalmoral, you are just showing off!Ate out in Scottish restaurants at the weekend.
Fish platter for starters, horseradish crab, smoked mackerel, smoked salmon and sweet cured herring with soda bread.
Main was sirloin, topped with haggis, chips, mushrooms and onion rings. Honey mustard sauce.
Pud was summer citrus salad.
Fresh orange, grapefruit, pineapple, coconut gelato, spiced caramel and toasted almonds.
Several beers were taken, mainly IPAs.
Sunday was a steak sandwich, ribeye on a crusty baguette, caramelised onions, Dijon. Swapped the skinny fries for Cajon ones.
Apple and strawberry crumble.
Spargel aligned to Mag North, steak displayed in slices at 90 degrees to spargel isoganal. MASHED POTATOES, and mushrooms in 2 separate orderly piles.Bavette steak (Skirt), Chanterelle mushrooms, creamy mashed spuds and 1 minute boiled Asparagus.
Yes did do gravy but not much/enough.
I do peel the hard outer skin off the bottom third of the Asparagus just leaving the heart. Chanterelles dome in 50/50 butter and olive oil, take them out more butter some Garlic salt and crushed black pepper, then the bavette steak goes in when the butter starts to foam.
1min 30secs each side, then out to diagonally slice. Cook even a bit too long and it starts to toughen.
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