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Post by lynette on Aug 19, 2019 11:50:55 GMT
A weekend in York. Managed to have a lunch, the posh afternoon tea and elevenses so far at Betty’s. If you know Betty’s you will understand my joy. I like to eat not fancy but good.
In London, I would want Sheekey to be my own personal dining room. 😂
Get there a few times a year.
At home it is fish, salmon, haddock and then chicken, lamb casserole, loads a veg, salad.
Favourite cake apart from home made ( not by me, ain’t a baker) is Meg Rivers fruitcake which you can order online and their other fab stuff. Recommend.
Also Lebanese, Middle Eastern Street food, Chinese and Turkish all very acceptable spesh as delivered to my door.
Lunch, still in York, Carluccio’s, hit and miss pasta. Queue at Betty’s just toooo looong. Gotta catch a train. 😩
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5,707 posts
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Post by lynette on Aug 19, 2019 11:52:15 GMT
Ps. My Aunt Zena’s trifle was the best in the world. End of.
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7,183 posts
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Post by Jon on Aug 19, 2019 13:29:34 GMT
I’ve not tried the new double Quarter Pounder, isn’t that just a Big Mac without the extra bun
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1,863 posts
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Post by NeilVHughes on Aug 19, 2019 14:25:37 GMT
Enjoyed my Double Quarter Pounder on Sunday but was beginning to flag towards the end as ½ lb is a lot of burger.
Thankfully the evening was spent as a Groundling at the Globe so the additional ballast made standing up easier.
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999 posts
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Post by Backdrifter on Aug 19, 2019 15:22:12 GMT
Burgers. Late to the party as ever, I've not long discovered Honest Burger. So far I've been to the one on The Cut, and really enjoyed it. It's next door to Byron, also a favourite burger place and for me the best of the quality burger chains.
I recently had an excellent burger at the Courthouse Cafe in Dornoch... should any of you find yourselves there.
I like making my own, with plenty of finely chopped onion and some black pepper. Leave to firm up in the fridge for a short while, then lightly oil and griddle, sprinkling a little salt towards the end of cooking. In a lightly toasted brioche bun (cut sides down on the griddle) with ketchup, English mustard and sliced gherkin.
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7,183 posts
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Post by Jon on Aug 19, 2019 15:32:20 GMT
Has anyone been to Pizza Pilgrims? I've seen a few dotted around London and also at Westfield but have to yet to visit one.
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Post by Deleted on Aug 19, 2019 18:22:01 GMT
Trifle always at Christmas, and a very boozy one at that. Never any other time of the year though, for no real reason! And none of the silliness of ruining trifle by topping it with a load of cream before it's served. Custard is the top layer, each person should add cream to their own portion (or not bother at all, it's equally good without). Are you talking a separate bowl of whipped cream handed round for all to spoon on as they wish? Also, more detail please, Captain Trifle. Specially made sponge or ready-made trifle sponge fingers? What booze, what fruit, and is jelly involved? Yes, separate bowl of cream. Strawberry jam Swiss roll rather than trifle sponge fingers, sherry, strawberry jelly and whatever fruit you like (raspberry and pear is my personal favourite)  |
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999 posts
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Post by Backdrifter on Aug 19, 2019 18:40:04 GMT
I like making my own, with plenty of finely chopped onion and some black pepper. Leave to firm up in the fridge for a short while, then lightly oil and griddle, sprinkling a little salt towards the end of cooking. In a lightly toasted brioche bun (cut sides down on the griddle) with ketchup, English mustard and sliced gherkin. "Backdrifter Burger Bar" opening soon. Quote "Theatreboard Member" and get your entire meal and drinks 'on the house.' I'd like to go on record right now to make it clear that in any bar or eaterie I set up, NO-ONE gets their food and/or drink on the house, especially not you lot here. Sod that! In the 90s when there was a phase of ultra-cool restaurants and bars in spartan unshowy spaces, I hatched the idea of a restaurant called -ish that took this concept to its extreme. It would be in a total and utter sh*thole that only just stayed on the right side of health and safety. Run-down, under-lit by a couple of bare 40w bulbs, random furniture rescued from skips, minimal menus scribbled on post-its and consisting of very basic stuff like egg on toast. But the ingredients would be the absolute best quality possible, very carefully sourced. So your egg on toast would consist of delicious, rich, ultra-fresh free-range eggs on exquisite fresh bread with creamy sea-salted farmhouse butter. And would cost a small fortune. |
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Post by Deleted on Aug 19, 2019 19:25:38 GMT
When I used to make my own trifles the principal ingredient was sherry. There was other stuff as well: jelly, fruit, sponge, custard and so on. But the jelly was made by heating sherry and dissolving jelly cubes in it. You couldn't drive after eating it, or even after standing near it.
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352 posts
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Post by Scswp on Aug 20, 2019 6:41:41 GMT
Has anyone been to Pizza Pilgrims? I've seen a few dotted around London and also at Westfield but have to yet to visit one. Yes, I visited the one near Covent Garden. The pizza is great IMO and is like you would get in Naples - thin sourdough crust (not necessarily crispy, but delicious) and great variety of toppings - I had Tuscan sausage and friarielli (a bit like broccoli). The additional toppings that you can add are slightly lacking in quantity (I added anchovies, but I think there was only one, possibly two), but the prices for quality pizza are very reasonable. |
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Post by BurlyBeaR on Aug 20, 2019 7:04:50 GMT
What’s everyone like with Use By and Best Before dates? We’re wasting a lot of food apparently. I’m very flexible with Best Before and a bit flexible with Use By. I’m not the person who thinks a yoghurt suddenly goes off on the stroke of midnight but I wouldn’t go more than a couple of days over on dairy. except for hard cheese (just cut the mould off). Fish and seafood...I’m very nervous about and will throw away on the use by date. Meat I’m a bit more flexible with and will look and smell.
Has anyone had that terrible experience of glugging milk from the carton and only realising too late that it was totally off? *BOKE* 🤢🤢🤮🤮🤮
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Post by hulmeman on Aug 20, 2019 7:21:57 GMT
I am reading recipe's for trifle and I will go along with most of them (base of swiss roll, madeira cake or bought sponge fingers et al) BUT most definitely NO JELLY. The good lord gave us sherry soaked cake as a base for the confection and a good sturdy custard to hold the top together. (and god knows we all need our top holding together). Tinned Del Monte fruit cocktail always came next. A trifle is no place for the nutritious kind of fruit. The idea of a separate cream topping is one that is new to me but does raise the question of how you apply the toasted flaked almonds, glace cherries and angelica. But again I say unto thee, verily no jelly. It is the work of the devil.
If you disagree with me, I suggest you address your remarks not to me but to my mother Mrs Mary Edwards of Wrexham. You will now need a medium though. She was a hard but kindly woman who I am happy to say beat the cream and me in equal measure, and as a result, I have learned to appreciate a trifle. You have been warned.
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999 posts
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Post by Backdrifter on Aug 20, 2019 8:36:05 GMT
What’s everyone like with Use By and Best Before dates? We’re wasting a lot of food apparently. I’m very flexible with Best Before and a bit flexible with Use By. I’m not the person who thinks a yoghurt suddenly goes off on the stroke of midnight but I wouldn’t go more than a couple of days over on dairy. except for hard cheese (just cut the mould off). Fish and seafood...I’m very nervous about and will throw away on the use by date. Meat I’m a bit more flexible with and will look and smell. Has anyone had that terrible experience of glugging milk from the carton and only realising too late that it was totally off? *BOKE* 🤢🤢🤮🤮🤮 I never glug milk from cartons so no, I've thankfully never had that experience. Yes I'm very relaxed about best before dates. I very rarely find we have anything that's past its use-by date. Probably the most likely repeat offence in our house is bags of salad leaves. Not that we don't like our salads, we do, but do occasionally find that even after a couple of uses we still have some leaves left that then quickly turn to mush. Meat, fish and seafood we tend to buy from the butcher/fishmonger on the day or at most the day before so it never gets wasted. I do sometimes freeze meats. I'm sure use-by dates are probably very cautious. Yeah it bothers me when I read estimates of how much food we waste. |
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364 posts
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Post by tysilio2 on Aug 20, 2019 9:29:13 GMT
I am reading recipe's for trifle and I will go along with most of them (base of swiss roll, madeira cake or bought sponge fingers et al) BUT most definitely NO JELLY. The good lord gave us sherry soaked cake as a base for the confection and a good sturdy custard to hold the top together. (and god knows we all need our top holding together). Tinned Del Monte fruit cocktail always came next. A trifle is no place for the nutritious kind of fruit. The idea of a separate cream topping is one that is new to me but does raise the question of how you apply the toasted flaked almonds, glace cherries and angelica. But again I say unto thee, verily no jelly. It is the work of the devil. If you disagree with me, I suggest you address your remarks not to me but to my mother Mrs Mary Edwards of Wrexham. You will now need a medium though. She was a hard but kindly woman who I am happy to say beat the cream and me in equal measure, and as a result, I have learned to appreciate a trifle. You have been warned. All the best Mum's (and trifle makers) were from Wrexham.  |
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Post by tmesis on Aug 20, 2019 12:38:13 GMT
Personally I don't think you can beat a Fray Bentos steak and kidney pie with mushy peas, followed by a butterscotch Angel Delight - all washed down with a nice glass of Vimto.
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721 posts
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Post by hulmeman on Aug 20, 2019 13:05:15 GMT
Personally I don't think you can beat a Fray Bentos steak and kidney pie with mushy peas, followed by a butterscotch Angel Delight - all washed down with a nice glass of Vimto. There is much to admire in your menu tmesis. As long as the Fray Bentos pie has rough puff pastry. I do like a bit of rough puff. |
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Post by Backdrifter on Aug 20, 2019 13:57:23 GMT
Personally I don't think you can beat a Fray Bentos steak and kidney pie with mushy peas, followed by a butterscotch Angel Delight - all washed down with a nice glass of Vimto. Hang on, where's the mash? (or chips). I had a Fray Bentos steak & kidney pie a couple of years ago, for the first time since about 1980. It was ok, but very salty as I recall. The Highlands is Pie Land, individual pies abound and usually very good too so I don't feel the need to revisit the FB s&kp. Since moving here 2 years ago I've grown very fond of the chicken curry pie and how each bakery does it so differently. A few years before the FB experiment I did a similar "what would I think of this now" by having a can of ravioli. It wasn't horrible, but I've not felt the need to have it again and probably never will! Unless it becomes a vital source of nutrition in post-no-deal Brexitland. I'm sure at some point in adulthood I nostalgically tried an angel delight and it wasn't very nice. But I do have fond memories of having it for afters during childhood when our mum would make it an extra special treat by adding a chopped-up Mars bar to the butterscotch flavour one. On a tangent, related to the Fray Bentos I remember a radio phone-in about silly names of real people you know, and one call insisting their neighbours were Kate and Sidney Pye, but I don't believe that. They just wanted to get on the radio. Likewise the caller claiming to be Martin Hampshire from Martin in Hampshire. |
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Post by BurlyBeaR on Aug 20, 2019 17:57:20 GMT
I love pie.
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19,784 posts
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Post by BurlyBeaR on Aug 20, 2019 18:03:51 GMT
I’ve just added a Fray Bentos pie to my Ocado order for the weekend. I’m excited.
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Post by Dawnstar on Aug 20, 2019 18:38:38 GMT
No one thus far seems to have mentioned pasta. I get through large amounts of it, mostly fusili. While I do really like pasta it's also because I hate peeling potatoes! I do have it with variously mince, tuna, chicken or just tomato sauce, to give a bit of variety. Not that I'm very keen on variety in food, being the world's fussiest eater. When I go & stay with relatives I give them a list of what I will eat, because it is far, far shorter than a list of what I don't eat would be.
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Post by Deleted on Aug 20, 2019 19:10:15 GMT
I'm a big fan of pasta. My standard pasta of choice is conchiglie though. I can't remember when I last had fusili.
There's a really nice pasta in Tescos that looks like curly golden hair, it's beautiful. It's the hair I always wanted.
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Post by justfran on Aug 20, 2019 19:16:00 GMT
A weekend in York. Managed to have a lunch, the posh afternoon tea and elevenses so far at Betty’s. If you know Betty’s you will understand my joy. I like to eat not fancy but good. In London, I would want Sheekey to be my own personal dining room. 😂 Get there a few times a year. At home it is fish, salmon, haddock and then chicken, lamb casserole, loads a veg, salad. Favourite cake apart from home made ( not by me, ain’t a baker) is Meg Rivers fruitcake which you can order online and their other fab stuff. Recommend. Also Lebanese, Middle Eastern Street food, Chinese and Turkish all very acceptable spesh as delivered to my door. Lunch, still in York, Carluccio’s, hit and miss pasta. Queue at Betty’s just toooo looong. Gotta catch a train. 😩 A trip to York isn’t complete without a visit to Bettys! I love everything about the style of it and especially when they bring over the cake trolley 😊 |
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5,707 posts
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Post by lynette on Aug 20, 2019 20:15:28 GMT
Currently stuffing myself with Betty’s shortbread biscuits.
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999 posts
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Post by Backdrifter on Aug 20, 2019 20:20:14 GMT
Favourite pastas I do at home: linguine with tuna in a rich tomato sauce. And Mrs Backdrifter's favourite, spaghetti with crevettes in home-made pesto (my pesto is superb).
For something simpler, spaghetti with olive oil, lemon and grated parmigiana, chopped parsley. Garlic and chilli optional.
Mrs Backdrifter does an absolute killer macaroni cheese, the best I've ever had.
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Post by justfran on Aug 20, 2019 21:28:59 GMT
Currently stuffing myself with Betty’s shortbread biscuits. Jealous! |
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