The **Now Eating** Thread

[Richie]

I bite my nails unfortunately

Least it's the right thread for it...

 

[JonRGV250]

T Rex ribs ready for tomorrows BBQ..

 

[Ninco!]

No that would be battered cod roe and pickled eggs

Years ago my local pub served pickled eggs, a big jar on the bar that no-one ever bought, I'm sure they were green!

Once bladdered we would get hungry so anything looked appealing, pickled eggs dropped into a bag of Salt and Vinegar crisps!

Talk about wind.

Pork scratchings are sublime, albeit, only until you come across one that is a bit mushy or with hair!

 

[Rai200]

Not eating now but two new dishes we ran today, tried both.

Mahi Mahi with Aji amarillo, coriander and jalapeno oil and charred lime:

Goats cheese mousse, pickled and roast beets, chive mayo and pine nuts:

 

[{SAS}TB]

Bacon and egg on toast

 

[Martynt74]

The now drinking thread is a bit dead so feel this makes more sense here.

Just enjoying the cooler sun with a martini.

 

[robfosters]

The now drinking thread is a bit dead so feel this makes more sense here.

Just enjoying the cooler sun with a martini.

I hope it’s shaken, not stirred

 

[Martynt74]

It was stirred.

I have however recently bought a strainer which makes life much better.

Tried it with a slight bit of lemon juice too.

 

[aVdub]

Ceviche Cod and Squid.

 

[Itchytrigg]

Beef enchilada with guac and salsa

 

[{SAS}TB]

Dorito baguette

 

[GlitterBalls]

 

[GlitterBalls]

The best cheese ever.

Followed closely by double Gloucester with chive and onion.

 

[robfosters]

The best cheese ever.

Followed closely by double Gloucester with chive and onion.

I thought that cheese was more for grating over pasta dishes

 

[GlitterBalls]

I thought that cheese was more for grating over pasta dishes

It is, you can grate over pizza, salads, make it into a cheese sauce. I use the rind when cooking a tomato sauce for pasta, leave it simmering in the sauce and it adds such a lovely flavour. Or tomato soup. Or just eat it from the block lol. I can't help but nibble it from the block. You get them little crystal chunks it with really strong flavour. So good.

 

[robfosters]

Shish kebab tonight

 

[Philtor]

Bitta garlic mayo needed but otherwise, nom non nom!

 

[robfosters]

Bitta garlic mayo needed but otherwise, nom non nom!

I prefer lemon juice over the meat

 

[Philtor]

That so needs garlic sauce Rob. You know it deep down

 

[GlitterBalls]

Hit chilli sauce or Hammond's burger sauce! (I'd normally have both haha)
Always got to get those green peppers too. They're lovely.