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Post by Deleted on Dec 24, 2015 15:29:12 GMT
Dinner but please dont all laugh at once  After enjoying some apéritifs and light canapés, we'll be having oak-smoked Scottish salmon, served with a home-made mustard and dill sauce, and rocket salad with a chilli-oil dressing, to start, followed by free-range roast Gressingham goose, with all the trimmings, home-made stuffing, etc, and then Jamie's Winter Pudding Bombe. Wine will be 2005 Pouilly-Fuissé, for the salmon, and 2011 Gevrey-Chambertin, for the goose. Pudding wine will be Royal Tokaji 5 Puttonyos, 2008/2009, possibly followed by some Grahams 1985 vintage port, Lanark Blue cheese and home-made oatcakes - if we have any room left! |
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Post by Tim on Dec 24, 2015 15:42:03 GMT
Sounds all rather good André, so I'm struggling with the cuckoo land title  Set me a place?  |
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Post by Deleted on Dec 24, 2015 15:48:00 GMT
Just to clarify it aint my pompous arse menu.Id want summert to eat not that shyte
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Post by Tim on Dec 24, 2015 15:49:54 GMT
Hahahaha, that's my boy |
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Post by Deleted on Dec 24, 2015 15:52:41 GMT
Why can people just nip down the local off licence buy any old red wine as long as its 12%, stick the lot in a pint pot & way hey down the shute..
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Post by Tim on Dec 24, 2015 15:53:08 GMT
Best not tell you about my day then, but it's starting with freshly made Bellinis. Mind you, it won't be long before any old red wine will be following it down  I'm making them more for the ladies, there's five of them and two guys. But I still like them (the drinks that is ) |
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Post by Deleted on Dec 24, 2015 15:56:34 GMT
What's Bellinis, they sound like some kind of Formula One car tyres!
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Post by Tim on Dec 24, 2015 15:56:58 GMT
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Post by MartinT on Dec 24, 2015 16:11:43 GMT
I've got no time for that level of food pomposity. Don't get me wrong, I love eating out but it's all about the company and the ambiance for me. You can keep your nouvelle cuisine and fussy bits. Which means I agree with you, Andr'e!
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Post by gazjam on Dec 24, 2015 16:32:11 GMT
Dinner but please dont all laugh at once After enjoying some apéritifs and light canapés, we'll be having oak-smoked Scottish salmon, served with a home-made mustard and dill sauce, and rocket salad with a chilli-oil dressing, to start, followed by free-range roast Gressingham goose, with all the trimmings, home-made stuffing, etc, and then Jamie's Winter Pudding Bombe. Wine will be 2005 Pouilly-Fuissé, for the salmon, and 2011 Gevrey-Chambertin, for the goose. Pudding wine will be Royal Tokaji 5 Puttonyos, 2008/2009, possibly followed by some Grahams 1985 vintage port, Lanark Blue cheese and home-made oatcakes - if we have any room left! Andre, I saw what you did there... Agreed! |
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Post by Deleted on Dec 24, 2015 16:33:45 GMT
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Post by Deleted on Dec 24, 2015 16:40:26 GMT
I agree with Andr'e about these pompous foodie piss-takers. The funniest bit off all is that people queue up, beg for tables, get treated badly and end up with tiny portions of food they often don't enjoy! If they don't like the food, it's not because it's poor, it's because they are somehow "unworthy": Lacking the sophistication to enjoy such fayre.
I'm a pub-grub kinda guy. Decent helpings of simple, hearty food. I do eat out when I'm abroad, but that's because you get fresh, authentic dishes served in a traditional way without all the BS we hang on food in Britain.
I think the TV chefs here have a lot to do with hyping food up. Most of them are annoying egotists, IMO.
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Post by julesd68 on Dec 24, 2015 17:45:36 GMT
Why does eating that food and wine automatically make you pretentious? I just don't get that at all. Turns out the duck we ordered for tomorrow is Gressingham - I didn't know it would be - does that mean I join the ranks of the pompous idiots? Oh, and I also had some smoked salmon today, and will be having a glass of Sancerre or Pouilly Fumee later... Why? Because we will all enjoy it and we do this kind of thing once a year and once only. There's obviously no hope for me.
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steve
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Post by steve on Dec 24, 2015 17:47:51 GMT
Well we're having prawn cocktail on a bed of shredded lettuce, served in individual wine glasses, followed by Lidl five bird roast, accompanied by home made mash, sprouts carrots, roast parsnips and Aunt Bessie's roast spuds, with small Yorkshires from the same gourmet factory. Gravy will be Bisto gravy granules lovingly dissolved in boiling water with the fat from the Lidl five bird roast to add a soupcon of extra flavour.
Lambrini for the missus with the starter and main, plus a can of John Smiths for me.
Dessert will be either Christmas Pud or Birds Trifle, accompanied by more Lambrini and John Smiths.
The dinner will be rounded off by a couple of portions of builder's tea served in traditional, chipped Chelsea blue and white hooped mugs, followed by a sleep in front of the telly whilst the Queen rambles on.
Sheer bliss
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Post by Tim on Dec 24, 2015 17:49:06 GMT
Why does eating that food and wine automatically make you pretentious? It's in the way you tell em'. But I'm most defiantly pretentious at times, I just try not to shout about it (but failing miserably most of the time!). |
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Post by Deleted on Dec 24, 2015 17:57:49 GMT
MOD: no baggage from other forums please.
[removed] menu is just for pure one-up-man-ship. Reminds me of Master Chef. Best laugh I have had all day. I'm having roast beef washed down with some Speckled Hen (if that's common enough for you).
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Post by Slinger on Dec 24, 2015 18:00:59 GMT
Having seen where that menu came from, nice one André. I think you framed your argument perfectly Turkey + trimmings and Christmas Pud (Sainsbury's finest) here, with a bottle of Gewürztraminer (Sainsbury's again, it's gorgeous) to accompany the bird and a glass or three of (Lidl's) Muscat with the pud. |
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Post by ChrisB on Dec 24, 2015 18:03:30 GMT
I've just sorted out our Christmas dinner.
It's not exactly the traditional British yuletide fare - we'll be picking it up from the Indian restaurant at around 4 o'clock. I'm going for the Southern Indian Garlic & Chilli Chicken and Mischa will be having the Vegetable Samber.
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Post by Mr Whippy on Dec 24, 2015 19:19:17 GMT
Vegetable Samber?
I'm trying a Bossa Nova this year, just for a change.
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Post by MartinT on Dec 24, 2015 20:05:07 GMT
It's not what you choose to eat, Jules, it's the being pompous and pretentious about it!
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