I’m a brilliant chef 
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Did you figure out how to add the correct portion of pimenton yet?
It’s way more than just paprika bud.
You’re out foreign?
What’s the slab of mate?
A big slab of some of the best ribs I’ve had.
You’ll kill yourself with all the mate out there pal… Only two days to the big game
Have you had the Quilmes?
I’m coming back with gout
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Eh? Wtf is that.
Fuck me eating out in Buenos Aires 
the nicest steak you’ll ever eat, lovely sides and half a bottle of malbec. 14 euros. Yes sir. Looking at flights at the moment for November.
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There was a spot called Desnivel I went to when I was over there, it was unreal. I think the sides might have been a few leaves of rocket and some auld slices of tomato. All just decoration really, the steak needed no accompaniment.
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Was there myself - off the richter. Cut horns and tail off - job is oxo
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