Ravenous

[QUOTE=“Kinvara’s Passion, post: 1116746, member: 686”]I did an building inspection on a Chinese take away in Galway a few years ago… It had closed 2 weeks prior to the inspection. OMFG… Rat droppings, mice droppings… Grease everywhere.

Animals.[/QUOTE]
I knew a lad from Williamstown who worked in a fancy steakhouse around Wall St in the 90s,Fuckin rats everywhere shittin all over the place in the kitchen pissin all ovr the cutlery,plates etc.But it was full every mon to fri with Brian Tinnion types drinkin scotch and payin $100 for a steak,he reckoned you’d get just as good a feed in lucys kitchen in athleague

I wouldn’t eat a steak sandwich near Wall St. Everyone knows the best chop houses are uptown in Keens, Sparks, Smith & Wollensky and Del Friscos.

Boys low down on the ladder like tinnion wouldn’t have the time to be headin up town for lunch bud

The quality of meat and vegetables in Ireland is unbeilvable. I feel totally reenergised and strong as a bull.

Homemade burger with cheese and bacon and patatas bravas. I’m stuffed, fit to burst.

Patatas bravas are fucking gorgeous when they’re well made.

Roasted up some potatoes, sweet potatoes, cherry tomatoes, shallots, garlic, chorizo and rosemary there. Topped it off with rocket and feta cheese. Tremendous

No wonder your blood is fucked.

:eek:

Roaster

I haven’t thrown up a concoction to disgust @Mac in a while so here goes: pork, chorizo, kidney beans and rice stew, cooked with lots of veg, herbs and spices. Delish :slight_smile:

herb encrusted salmon, salad, boiled egg and bit of cheese

Tex mex pork chops, homemade chips, homemade guacamole.

Lovely Diavola from Brezzis there tonight.

Pan-fried cod, carrots and broccoli earlier. Fucking hungry now though.

Sounds nice. How long did you cook it for?

About 40 mins i’d say

Talk us through how you made it

I have a feeling you’re setting me up for another mugging off mate…

Would I?