naguere
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Posts posted by naguere
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Four of us soldiers on a day out from Germany and in a restaurant in Holland.
Two of us ordered a ham omelette (which came as a large one, to share) and a large plate of frites.
This was duly served to us, while the other two waited for their steaks.
It turns out that the generous plate of chips had been to share between the four of us, but we had scoffed the lot. The kindly staff brought another plate of frites with good humour and at no extra charge.
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The Kandinsky.
My wife had a celebratory Birthday lunch there with friends and loved the whole thing.
It is in the same road as Cheltenham Ladies College. Bayshill Road is fine and wide with trees down the length of it. a lovely position, a short walk from The Promenade and all it's delights.
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Henri Barduoin is my pastis of choice.
I will make a note of that; and look out for it this summer when in France.
Thanks.
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Good point.
But there's a lightheaded "I need carbs" feeling you can get without hunger pangs.
I've never heard of that. A lightheaded "I need carbs" feeling?
Are you sure this isn't something that affects only the ancient gods of music that wander the earth endlessly?
Has anyone else experienced this?
Ask any cyclist about 'The Bonk', a need for water an food, a bannana perhaps or a Mars Bar. From being a wobbly idiot with tears in your eyes, in 15 minutes all is under control and you are ready for the next 20 miles.
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Do people wait for hunger pangs? I wonder, nowadays, just how many people are actually hungry when they take their next meal. I am not talking about third world here.
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just bought a 6pk of brooklyn lager which comes in a brown bottle, priced within range, & has date of freshness - all good; although haven't tasted yet.
It's a good beer, I hope you enjoy it. FWIW- the Brooklyn Lager is a different beer than the Brooklyn Pilsener. It is an amber lager broadly in the Vienna style and will have more caramel character and roundness on the palate than the pils. It should still suit your purposes quite well and if you do like it you will probably be able to find it easier than the Pilsener, so there's a plus. Cheers.
thx, interestingly i didn't notice, just saw: brooklyn, brown bottle, & then looked at the freshness date on the bottle. not being familiar with the brooklyn beer brand(s), did not realize til u pointed out lager v. pilsner, or that they make several types!!!
what SHOULD be the most notable differences bet the 2 (besides 1 being a lager & 1 being a pilsener
)???? & which of brooklyn beers most closely match a kronenbourg or harp's or heineken??? or better yet, can anyone take a brooklyn beer type & name a close cousin of another competing brand?i find the freshness date on the bottle to be a big plus, & have not noticed other brands that do the same. it also makes sense, as someone pointed out above, that a "locally" made beer SHOULD BE fresher in that it has a shorter distance to travel with less wear-&-tear via light, heat, etc...
also notice (finally) they make a pale ale - how does this compare to a sierra nevada pale ale?
last nite, @yankee stadium, had a yeugling (sic), ok, but not to my particular taste.
I can't keep up with this, so will bow out.
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I live in Cheltenham U.K. and my beer of choice here is:
Green King India Pale Ale.
Their advert tells me it never got to India, but nevertheless it is heavily hopped for that journey and we can still enjoy it's lovely bite.
as an aside, should not your quote read
"Me dire que vous mangez, et je vous dirai que vous êtes!" n'est-ce pas?
You could say that couldnt you, but I was quoting Brillat-Savarin , from his 'Physiologie du gout'.
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I live in Cheltenham U.K. and my beer of choice here is:
Green King India Pale Ale.
Their advert tells me it never got to India, but nevertheless it is heavily hopped for that journey and we can still enjoy it's lovely bite.
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It is my beer of choice when in France, has a lovely bite to it.
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I learned to give cilantro a chance.
I will go out and buy some in the morning.
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I nearly sent the report of Bapi's to my Aunt in Selby, but the postings became far too technical.
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Wenslydale.
However the apple pie has no bottom crust, otherwise its an apple tart.
"Apple pie without cheese is like a kiss without a squeeze."
Mustard optional
What he said.
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Camping between Carentec and St Pol de Leon in August, most days at noon I called in at a local oyster producers farm and bought a dozen (usually abou euros 3.50 to 4). the farmers advice to me was that medium size was better than small or large.
The effort of opening them gave me much entertainment (the farmer did give me a quick lesson on shucking), the taste was superb.
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Tomorrow I set off for France, Roscoff my first call and without doubt all through the countryside I will cycle between fields of corn, all for animal fodder I know (at times I have stolen a couple of cobs and cooked them... plain is the taste) .
In shops and supermarkets all that there is available are tiny cobs (two or three inches), or four packs of sweet corn cobs no bigger than six inches long , leaves and silk stripped , topped and tailed. Now I know size doesn't matter, but what is the story on sweet corn in France? Why is proper hunky chunky sweet corn, with leaves and silk still attached unavailable?
It seems to me anyway.
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What a read, you have made my evening.
Bookmarked, I will revisit.
Thanks
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The Birminghamplus link didnt work, but this is the text:
Birmingham Plus Restaurant of the Year Award winner 2004, Le Champignon Sauvage, is extending its premises to provide even more space for our magnificent certificate. Additional benefits of the extension into the former picture-framing shop adjacent to the restaurant include an increased number of covers (there will be 40 in total, though more generously spaced than at present). Diners will be able to avail themselves of new seats, designed by furniture maker Kevin Stamper in consultation with David Everitt-Matthias and the kitchen will be similarly extended and feature a range from Molteni.
The restaurant will feature a new colour scheme and the bar area will be modified to provide more seating for guests. Work is scheduled to start on 6th June (when the restaurant will be closed) and take between six and seven weeks. We will hopefully be providing updates on progress and be running an article on the expansion to coincide with the restaurant's re-opening in July
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Ketchup has it's place, just like tinned tomato soup or Englandland's Marmite . It is a product of our childhood. (or kimchee if you come from Korea)
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A simple evening meal, additions, mushy peas and runner beans from Zimbabwe (shame on me)
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Had some 'Chiclets' gum sent to me from the Etats Unis (keeping in theme), in the 1950's, cinnamon flavoured , it seemed to me to be a medical product having been brought up on Beech Nut chewing gum. (the little of it we got in those times, with food rationing.
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In England, every supermarket sells packets of flour ready primed with yeast and specifically for pizza bases. They are easy to prepare and work a treat.
'ALL YOUR BASE ARE BELONG TO US'
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In Dublin:
Boiled bacon, boiled cabbage and very large floury potatoes boiled in their skins and then broken open then lumps of butter added along with bottles of Guiness. The Guiness seemed to intensify the taste of the food.
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It's not scary, exactly, but exciting certainly: a bunch of fat squeaky green St Enedoc (ie local) asparagus that was cut in the field this morning. How long till supper?
Me too, but from my local area, the label has on it 'No Air Miles'
What Beers Did You Drink Today? Or Yesterday? (Part 1)
in Beer
Posted
Two bottles of Becks, sat in the garden the late afternoon sun on me . Dolly, my Siamese cat prowling the shrubbery as my Jersey Royal spuds simmered.