[Houdini]

. . . drink two bottles of red wine instead of one, and make potato wedges (with skins - quick, see - lots of extra vagina, large crystal sea salt, fresh black pepper, black onion seeds) then I stuff it all into my greedy chops tout suite!

Et vous? 

[GCW]

Lager.  Whisky.  Cashew nuts.  Bloat.

[Houdini]

Cashews?

Wot no unblanched almonds?!

[GCW]

Cashews or Pissed Archie O'nuts.  Not a big fan of almonds.
Green olives I do like though.



Mmmmm, beer.  And olives.

[Houdini]

I'm a sucker for tomato & Mozzarella salad when caned.  The fresher the basil the better 

[Houdini]

Oh I crack open a bottle of Laffite '48 and some macadamia nuts and get blown by a 14 year old bint . .

[Paz]

Order a Chinese, or a Curry, or go to the Chip shop. 

[GCW]

Oh I crack open a bottle of Laffite '48 and some macadamia nuts and get blown by a 14 year old bint . .

How did you change that without a "last edit by" thingy coming up?

[moose]

I raid my cache of "special booze".  A dog's breakfast of strong / rare real ales: Thomas Hardy's ale, Fullers Vintage / Golden Pride, Innis and Gunn special edition, a few Belgian efforts, Old Tom, Hog's Back A over T, Durham's Decade / Temptation etc.   Some cask strength single malts too (Laphroig, Aberlour, Glenfarclas at the mo').   Basically lots of stuff bought on a whim (usually after bad news) but then stashed away as it felt too special for my routine appetites.  Any further bad news though and the bottle opener is unleased and, with it, any hope of being productive the next day.  For food, whatever's available, preferably a Betty's Fat Rascal with jam and cream, or some Ben & Jerry's.

[Houdini]

I do miss a Brum curry or if the opportunity arrises, a balti in Wolverhampton AKA Balti Central home or in Dudley home of Balti Fusion.  Though I can only do this when working in the area.  The posh and popular curry hall in Nottingham is also prima if pricy (forget it's name). 

Infact, this is where the UK has Europe beat hands down:  curry, sit down or take away.  When in Wales, The Sitar in Bethesda High St is the best for miles and miles.

Kräüt tastes are somewhat not for the spicy (homegrown or Italiano) and good curry is hard if not impossible to find.  Attenuated spice levels . . .

[Plattsy]

Foodwise
Crawshaws tomato sausage sandwiches, a little HP, salt and pepper.
Thick toast (doorstop thick) with lashings of butter (possibly marmalade).
Cheese with chorizo/salami and Encona hot pepper sauce on biscuit/crackers.
Large unbattered sausage, chips, gravy and buttered breadcake from the chippy.
Peking chicken and egg fried rice from the chinese.
Chicken madras and pilau rice with peshwariy naan bread from the indian.

Drinkwise.
Warsteiner
Guinness
Cote de Rhone (dunno if this is a type of wine or a region in france or what but I tried some in Font and I like it alot.)

[lagerstarfish]

I buy myself a couple of the best steaks I can find (based mainly on how they look) - not fillet, though, coz it doesn't have enough fat. I let them warm up to room temperature while I have a couple of bottles of Peroni. I rub sea salt and black pepper into them and give them a quick, close up glimpse of a hot grill so that the outside is well sealed and the middle is still "blue". I then eat both juicy steaks myself (using a decent knife to enjoy the cutting up) with no potatoes, no sauce and no veg. Heaven.

If I see it and want it, I buy a pile of asparagus and lightly steam it so it is still a bit crunchy and then melt butter over it and scoff the lot.

If I am feeling more like a bit of self harm, I buy a pile of fried chicken and eat until I can't move. Either that or eat a six pack of Gregg's sausage rolls (this is a wrong thing to do and I don't reccommend it to anyone)


Who am I kidding? I pig out most days.

[andy_e]

...eat salt and vinegar pringles and cheeseburgers, and drink lots of cider...

[Eddies]

When i wanna pig out i save myself all the meither of cooking and just buy a KFC mega bucket *GASP*

[Paul B]

Curry, I used to like Butlers but its gone down hill a bit. A nice pint of farmers blonde as well.

[fatdoc]

Oh I crack open a bottle of Laffite '48 and some macadamia nuts and get blown by a 14 year old bint . .

How did you change that without a "last edit by" thingy coming up?

 

[fatdoc]

Anything. depends on state of hunger and percieved time to sate said hunger

y'day... after road ride:

v v tired.. so 2 cans lager in hot bath then bed.. awoke 2 hr later... a very hungry catapillar indeed...

1 whole baguette, with whole tub taramasalata, whilst frozen stuffed crust pizza with extra chilli and artichoke heated up... 2 bowls of tomatoe and lettuce salad (with fatdoc's moutarde vinigrette), 1 bottle bombadier, 3 cans lager.


Other specials include fry bentos pies, smash and beans, any curry that is laden with fat.


and of course... the fried egg sarnie...

[Zods Beard]

Portion of Halloumi, done on the grill, and a large rolled chicken kebab on yufka with salad and yoghurt from these boys:

http://www.thefoodplace.co.uk/restaurants/38513/Turkish+Delight+in+Manchester/

Recommended.

[Houdini]

Quarter bar of butter in a pan
1 large onion
1 level tablespoon dried rosemary
Ditto basil
Minimum half a whole garlic chopped chunky
Plenty of sunflower seeds or pine nuts
A shake of onion seeds, black
Add some gnocci after cooking
large crystal sea salt and black pepper

Add wild garlic, rough chopped before final slop up

Slop it up

Add parmesan or pecorino

Two bottles wine, no less.

[butters]

Last night after a 90 minute blast down at The Edge bouldering wall:

1/2lb Mince with freshly ground pepper shaped into burgers
1 Fried Egg
Some slices of Cheese
Some slices of onion
Couple of slices of bread.

Fry the burgers making sure that they are still rare (very important) and put to on side, fry egg and then eat the lot like the protien starved savage that you are while the dog looks on in a wistful manner.

Probably best to avoid the couple of pints of ale at The Sheaf between The Edge and dinner to get the best effect though.

bluebrad

[fatdoc]

You see,

with the food glorious food thread, fine wine thread and this lot why cant we all make cash on our near Godlike knowledge of all things food and drink??

Lets face it we know our shit.
From bargain booze to topend cocktails, from KFC to Rossette restaurants.... from Jamie type slap up pasta dishes to full on 3 course *friends for dinner*  the knowledge is all here!!!

[Houdini]

I just succumbed to my gnocci option, again 

I feel a 3 hour run is in order for tomorrow 

[Paz]

why cant we all make cash on our near Godlike knowledge of all things food and drink??

Because 75% of restaurants fail in there first year (ish) and just doing some home catering thing woulnd't generate enough covers to make you much money, as you could never charge restaurant prices either.  Plus you'd end up hating it.

I think food and drink in this way is like climbing that it's best kept just for yourself as it eventually sucks when you have to do it for some ungrateful wanker for money and also bleeds your motivation dry.

Maybe we could become restaurant critics, or just walk in and say `I'm from the michelin guide I demand to eat for free'. 

[fatdoc]

That the sort of thing I mean....

I reckon you're right about the climbing....


Has anyone else got huge desires for marmite when hung over?

[slackline]

Has anyone else got huge desires for marmite when hung over?

That and Irn-Bru are the perfect cure for hangovers (and are great even when your not :D)