Deep fat fryer is the job but it’s messy and smelly. I’ll keep the oil and do some sausages in the morning and then put it away for six months again.
13 euro for 800g or so of squid. Whatever about Mark up on steak the mark up on calamari in Irish restaurants is silly
Magnificent 
I’d ate that so I would. Can’t say fairer than that.
You were mugged off. You’d get whole squid out in Howth for €2. Cleaning and preparing them should allow your family to see you in a new light, as a Hunter gatherer type. Plus you get the tentacles as well as the rings which can freak the shit out of children.
The pint of Mi Wadi gives the roaster carvery vibe
The time of day, the portion size and the beverage are classic signs of a roaster.
Are we the only cunts in the world that eat these types of dinners?
I’m reared on this as well.
The way you lovingly shaped the pile of mash with the back of the fork, pure roaster.
Herself makes a lovely creamy mash. When left to my own devices I can never quite dollop the butter on evenly.
Melt the butter in the microwave first. If your putting milk in heat that up too. Mash like fuck. Then whip a fork through to fluff them up.
Just buy a potato ricer on Amazon for €20
Muldoons getting schooled by the Dubs on how to make mash. You love to see it
You should see my Instagram