[quote=“Kinvara’s Passion, post: 815101, member: 686”]Ate a load of curried chick peas for lunch that I bought in ballyvaughan market this morning…
I haven’t farted as violently in years. I continue to lie of the couch in a stagnant cloud of vile rancid air.[/quote]
I’m a big fan of beans and pulses but the farting go is unreal. I’d a mental salad for lunch and I’m releasing thunderclaps here.
Just has an M&S ready meal. 
Trout stuffed with crab. carrots with butternut squash and a feed of our own spuds. Nice glass of white wine to wash it down.
Savage grub for a ready made job.
I cant stir after it though the farting has subsided.
Where the fuck is The Runt at? If he had dropped into the market today I could have sorted him with olives, cheese and humus… we’ve a new shop now in there, the stall is gone. I’ll be around next Saturday if your tuned in, mate. Just make yourself known to the chocolate fella.
Is this a general TFK offer pal?
Well the Runt is my longest TFK Limerick pal, but if you’re about pop in and I’ll see what I can do. I’m only help out the odd time so it maybe a once in a lifetime offer.
Is that with the Olive Company? usually have half the second row? (from the Turkaz side). they do great stuff.
That sounds absolutely fucking disgusting
Yes.
Had a proper man v food moment last night. For those of you who visit london in a regular basis bodeans us a cracking bbq house.
Had wings diablo, 6 wings the size of legs in a shockingly hot bbq sauce , they come in varying sauces if you don’t like things too hit. Had a half rack of ribs and portion of burnt ends served with homeslaw and chilli cheese fries. Large portion of onion rings on the side.
The food its always very good in there, there are other excellent bbq pits in london, this its right up there.
I had a curry chip last night for the first time in donkeys years. Twas a noble job, was ravenous at the time. am farting like a hoor today though:oops:
Steak. Sirloin steak. Just that on a plate with a tonne of mustard and its own blood. I’ll probably add to it in a bit but at the moment it’s carnivore time.
What’s your method for cooking a steak medium to medium rare Niall?
Juhniallio will do fine, Tabby. Blast the fucker on full heat for about one minute on each side to seal it. Drop the heat to two thirds and let it cook for about another minute and a half. turn off the heat and let it stand in there for about two mins.
Voila.
[quote=“Juhniallio, post: 817714, member: 53”]Juhniallio will do fine, Tabby. Blast the fucker on full heat for about one minute on each side to seal it. Drop the heat to two thirds and let it cook for about another minute and a half. turn off the heat and let it stand in there for about two mins.
Voila.[/quote]
Thanks for that man. Sorry for being over familiar. Is it a min and a half on either side in the second two stages?
Not usually for me. The standing at the end takes the edge off any blueness. Possibly both sides if it’s very very thick. Most of my sirloins would be an inch and a half thick if that helps.
Thats thick for sirloin… That would be more a fillet thickness. You request butcher to cut them thicker?
My da does. It’s a knock on effect from that. One of the best bits of advice he ever gave me was to get to
know meat and get to know your butcher.
Just back from a nice seafood dinner with Dorothy Mantooth. Had prawns in garlic and chilli with bruschetta(wtf!) for starter and then duck breast(medium) with scallopes and spinach and baby potatoes all washed down with a delightful bottle of Malbec. I am very content here now so I am.
Prawns pil-pil?
Possibly, bro. Big stick of bruschetta served on top was a little odd I though but what the fuck do I know.