Bit of tae on here. Huevo a la Tassotti
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Mate, I took pics to remind me…that was my wedding taster and those were some of the dishes which I won’t see again until October. The meal and wine were completely free
What did you decide upon pal? It looked ferocious. A few beans and waffles and you’d have been all set.
The beef was off the hook… But unless you decide on cooking everyone’s the same, i.e medium, then it could get messy with the chef cooking for 80 people … The fish option was top notch also, a lovely sea bass … The pork was unrale as well, it will be pork cheek and I’d love to go with that but can you imagine the Paddies when they arrive on and there’s no beef on the menu?
If the Paddies cant do without a bit of bafe for a weekend, they can go fuck mate. Imagine if they arrived and saw beef on the menu and thought “look at this fucker, goes out foreign for the wedding but cant go without a bit o bafe. What a fucking roaster”.
Do your own thing.
I’m very much on the fence… The bafe was mouth-wateringly good…as good as I’ve ever had.
What’ll Mrs O’Sullivan make of all your waaa mates from Carew Park ?
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The Merchant prince set wouldn’t have been reared on the cheaper cuts but pork cheeks etc are all the rage now, I assume your gang were brought up on packet and tripe and eye bones so it’d be a delicacy.
For a Spanish wedding pork would be the right call.
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That looks like a nice bit of grub.
C’mere Choco. Are you going to Thurles on Sunday?
It used to be that I saw you at games or in pubs before games but not any more.
I will be there my friend and I can’t wait.
If they find where we are getting married I’m sure she will be very impressed.
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And it snowing in October in alicante all the biziz in and out the jacks on rotation
A disgusting, vile attack on me. Luckily I’m impervious to such cheap shots, particularly in this year of all years.
It was an attack on your pals not you mate
You’re associating me with that carryon … my pals are all upstanding members of the community.
Or luckily you ditched all your old pals once you got the smell of a few quid
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You mean ceramic? Much better and safer than teflon coated. Unless its really high end though, the non stock surface will break down, especially if cooking with high heat. I sound like a sales rep for them, but Scanpan are excellent though expensive. Other brands with decent reviews are GreenPan, WearEver and Cuisinart.
Have been using ceramic one for a while now. Very handy to clean and less gunky after a while. Would keep steaks to the cast iron/griddle pan though.