Bobble went to the Wolseley café for breakfast to get over the morning after wine flu. Very posh, and very good!
You know it’s been a good night when..
… you wake up the following morning and there’s a picture of you riding a llama on the Internet.
Bobble visits the pampas
Bobble went to Gauchos, ate a beautiful steak and had a bottle of Argentinian Malbec that was to die for (Colome 2012 Terruno Vino Tinto de Gran Altura, Salta)
Decisions, decisions
Which wine to choose from the Cork and Bottle?
Bobble vs the never ending bowl of ramen
We went to Taro for lunch. Ramen, teriyaki chicken and soft shell crab roll. Nummay!!
Ever wanted to see what a £1000 box of crackers looked like?
Drunken quotes of the day
The elephant goes moooo.
… Mel
He has an OK house. It’s nothing special, just like this one.
… Sonal
If anybody runs out of cigarettes, you can have one of mine.
… Bean
Leave the dishwasher open, just do it tomorrow. Besides, that’s the fridge you opened.
… Stu
Merry Christmas everyone
Santa brought me some PJs, socks and boxers, a book and some Pink Floyd stuff, a knife sharpener, a Sherlock Holmes poster, an Edward Monkton desk calendar and a terramundi money jar.
Good haul, thank you Santas.
Christmas food porn
We had enough food to feed twice the number of people sat around the table.
Replace pie with turkey…
[recipe] Fish n chips
– 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
– 225g/8oz self-raising flour, plus extra for dusting
– salt and freshly ground black pepper
– 300ml/10fl oz fridge-cold lager
– 6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are)
1. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
2. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they’re cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
3. Increase the heat of the fryer to 180C/350F.
4. Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
5. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
6. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!