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pefwin  Where you have to have an English ... 02 May 16 9.16am |
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Originally posted by matt_himself
Surely it is Black Forest Gateux for dessert, for that authentic Berni Inn vibe? and "coq au vin" for the main for the true Sweeney vibe.
"Everything is air-droppable at least once." "When the going gets tough, the tough call for close air support." |
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| Hoof Hearted 02 May 16 9.24am | |
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Originally posted by pefwin
and "coq au vin" for the main for the true Sweeney vibe. .... and washed down with a bottle of Blue Nun or Mateus Rose' peffers!
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Catfish  Burgess Hill 02 May 16 9.33am |
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Originally posted by matt_himself
Surely it is Black Forest Gateux for dessert, for that authentic Berni Inn vibe? You beat me to it. Perhaps a nice bottle of Blue Nun to was it all down?
Yes, I am an agent of Satan but my duties are largely ceremonial |
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| Hoof Hearted 02 May 16 10.03am | |
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Originally posted by Catfish
You beat me to it. Perhaps a nice bottle of Blue Nun to was it all down? BUZZZZZZZZZ Repetition!
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 matt_himself Matataland 02 May 16 10.24am |
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Originally posted by pefwin
and "coq au vin" for the main for the true Sweeney vibe. I am of an age where Coq au Vin was passé and Chicken Cordon bleu replaced it on the menu's of Berni Inn and Beafeater restaurants. Like most food at those establishments at the time, it would either be as good as gets for the time or plain awful. I remember having a semi raw cordon bleu at a Beafeater outside of Southampton when I was very young in the eighties and remember thinking it weird that the French liked rock hard cheddar and undercooked chicken & ham. It was followed by the much missed 'Horn of Plenty' dessert. Believe me kids, that was an actual name for a dessert. Just like at the time, you could get a 'Bender in the Bun' at Wimpy.
"That was fun and to round off the day, I am off to steal a charity collection box and then desecrate a place of worship.” - Smokey, The Selhurst Arms, 26/02/02 |
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| moylerg Cofton Hackett, Worcestershire 02 May 16 10.31am |
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Well, all interesting (and somewhat) predictable suggestions. I wish I had seen the horn of plenty idea from Matt, sounds interesting! We are actually back in the uk at the moment, so, got supplies from "Birmingham's first Organic butcher' and went a medley of hand made sausages, black pudding, roasted cherry toms and onion chutney, followed by fillet steak and garlic/Rosemary potatoes cooked with greens and bacon, then, desert was requested by guy from Waitrose! Washed down with a rather nice Shiraz. Some things you cannot leave at home
Most certainly not European. |
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| Hoof Hearted 02 May 16 10.35am | |
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Originally posted by moylerg
Well, all interesting (and somewhat) predictable suggestions. I wish I had seen the horn of plenty idea from Matt, sounds interesting! We are actually back in the uk at the moment, so, got supplies from "Birmingham's first Organic butcher' and went a medley of hand made sausages, black pudding, roasted cherry toms and onion chutney, followed by fillet steak and garlic/Rosemary potatoes cooked with greens and bacon, then, desert was requested by guy from Waitrose! Washed down with a rather nice Shiraz. Some things you cannot leave at home Sadly for you this just means he's used internal organs for the sausages rather than any meat content!
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| Midlands Eagle 02 May 16 10.41am |
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Originally posted by matt_himself
I am of an age where Coq au Vin was passé and Chicken Cordon bleu replaced it on the menu's of Berni Inn and Beafeater restaurants. I'm obviously older than you as coq au vin was very popular when I was younger but one of my favourites was steak tartare which nowadays is never seen on a British menu
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| Midlands Eagle 02 May 16 10.42am |
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Originally posted by Hoof Hearted
Sadly for you this just means he's used internal organs for the sausages rather than any meat content! That's OK as it's when the butcher has used external organs in the sausages that you need to worry
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| Hoof Hearted 02 May 16 10.59am | |
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Originally posted by Midlands Eagle
That's OK as it's when the butcher has used external organs in the sausages that you need to worry They do sometimes... skin is an external organ I believe.
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| moylerg Cofton Hackett, Worcestershire 02 May 16 11.20am |
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Originally posted by Hoof Hearted
They do sometimes... skin is an external organ I believe. They did taste exceedingly meaty. And no sawdust or bones to be found.
Most certainly not European. |
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SloveniaDave  Tirana, Albania 02 May 16 11.52am |
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Originally posted by matt_himself
I am of an age where Coq au Vin was passé and Chicken Cordon bleu replaced it on the menu's of Berni Inn and Beafeater restaurants. Like most food at those establishments at the time, it would either be as good as gets for the time or plain awful. I remember having a semi raw cordon bleu at a Beafeater outside of Southampton when I was very young in the eighties and remember thinking it weird that the French liked rock hard cheddar and undercooked chicken & ham. It was followed by the much missed 'Horn of Plenty' dessert. Believe me kids, that was an actual name for a dessert. Just like at the time, you could get a 'Bender in the Bun' at Wimpy. Pedant alert but Beefeater never did Coq au Vin, at least not in the 70s or 80s. All main courses were either grilled or deep fried - no slow cooking with sauces. Chicken Cordon Bleu came in during the 80s, followed by chicken teriyaki and chicken kiev. The first dish with its own sauce was 'duck a l'orange' (grilled half duck with a boil in the bag sauce sachet). The Horn of Plenty was basically an oversized ice cream with 2 spoons of tinned mixed fruit and some strawberry/chocolate sauce on the top. We knew how to live it up in the 80s! Edited by SloveniaDave (02 May 2016 11.53am)
Just because I don't care doesn't mean I don't understand! My opinions may have changed, but not the fact that I am right. (Member of the School of Optimism 1969-2016 inclusive) |
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