Thought Id start this one going because its rather dead on this board at the moment and I suppose all my usual muckers are either at the Stella tennis event watching Dim Tim (lose again) or at Henly Regatta eating cucumber sandwiches (they wish,...NOT).

Anyway please feel free to just talk to yourself blast away and let it go on any company or subject you wish. Just wish Id thought of this one before.

cheers GF.

as i ran a restaurant for 7 years, for sure i have more real experience than you as to what happens behind the scenes and also with the local EHO - very helpful they are too

if you choose to eat in the backstreets of cairo or even bolton or glasgow, then it is entirely up to you, and you should not be surprised if they do not have the same hygiene standards as amaya or chutney mary et al

as always, you make the most stupid sweeping statements and just show yourself up as the total plonker you indeed are

cynic best joke in along time .

i tell so many good ones (mainly one-liners), so which this time?

how are the polish car cleaners doing all six of them cleaning 60 cars a day to get the min wage and still paying no tax and claiming benefits for housing and the kids
useing bthe services that they have paid nothing in .
travel hundreds of miles to clean cars . amazing skill

and all those cars in yor small town amazing ever one must have at least 4 cars

idiot .... can't even answer your own previous question
now be a good boy Ruprecht and go back to your cell where you can bang away at your saucepan with that nice wooden spoon

Cynic,

You do value yourself highly.

-------------

Have a look at the % of faeces allow in various spices.

-

Another, interesting type food which I have consumed an unreasonable amount of are various "continental" sausages and salami etc..

Check on the ingredients of many two see the number of donkeys to pig or other ingredients.

Look for ane or annes to see the proportions.

Cynic,


I will think of you as Manuel from now on.

8-)

that's ok pal .... i am well aware of what goes into salami .... on the continent, it is usually advertised as pork or horse or whatever, and frankly, if it tastes good i'm not too worried ..... similarly, i'll regularly eat andouillette and boudin blanc or noir, certainly sweetbreads and snails and even brains on occasion .... confess i've never fancied lungs and some of the other strange internal organs one sees regularly across europe ...... can't say i fancied toads either which i saw being sold in san francisco chinatown market

It doesn't worry me either.

Like French and UK black puddings, and varieties of faggots but the others mentioned tasted and not requested again. Although the Italians have a few recipes for brains. (I have enough already.)

I wouldn't use snails as bait, unless I ran a restaurant.

(Strange, did seriously, consider running a wine bar or bistro type bar back in the 70s, until an Austrian Jewish friend told me that my food would be allright, but that I would be telling the clientèle to B. off at 1am. in the morning. He had a large chain of eateries. Those were the days.)

brains, like sweetbreads, are more to do with texture than innate flavour - e.g. can be cooked crisp on the outside while the interior is soft and quite creamy .... never tried prepping and cooking either of them

off to the pub .

Is anyone really interested. :-))

TFFT :-)

TT, "off to the pub" Not a Wetherspoons is it?

Skinny, TFFT? Now I've given that some thought, but no search me.. I give up -):

Same here Stan - TFFT ? sorry skinny, sounds rude . lol

more likely Yates Wine Lodge

Thank FF that!

Is was what I thought. lol Your not the only one. I bet the minute he walks in the pub it suddenly empties.

Yates,

Can remember one of those with saw dust on the floor and a rail behind you at the bar to stop you falling over.

The bar had and entrance door at one end and exit door at the other end.