Crispy roast potatoes and browned toast give you cancer, apparently.

[Sir C]

Scientists are a bunch of fun sponges, basically. Probably socialists. They see something enjoyable - anything enjoyable - and label it cancerous.

Pokster-style chip-pissers to a man.

[World's End Stella]

Scientists are a bunch of fun sponges, basically. Probably socialists. They see something enjoyable - anything enjoyable - and label it cancerous.

Pokster-style chip-pissers to a man.

Yes, I saw that as well. Life seems to give us cancer, Charles, so let's make the most of our time here before it gets us.

On that note, the sister and the wife have forced me to attend the theatre, some time in June. Play starts at 7:30pm and we're looking for a pre-theatre dinner location. A casual, trendy, foody place that we will be able to get a table at for around 5pm or so.

Got any recommendations? Chaws.

[Burney]

Scientists are a bunch of fun sponges, basically. Probably socialists. They see something enjoyable - anything enjoyable - and label it cancerous.

Pokster-style chip-pissers to a man.

What kind of a cünt would even consider eating a non-crispy roast potato? Literally what would be the point?

This will alter the way I roast potatoes or toast bread not one jot.

More by accident than design, I made an absolutely fantastic dinner last night. Rump of lamb pan fried and basted with butter, red wine and rosemary jus reduced to sticky, savoury unctuousness and a meltingly soft and garlicky dauphinoise with just enough Parmesan in it for umami. Nothing fancy - indeed pretty simple meat and potatoes, really - but everything in it was spot on.

[Sir C]

Yes, I saw that as well. Life seems to give us cancer, Charles, so let's make the most of our time here before it gets us.

On that note, the sister and the wife have forced me to attend the theatre, some time in June. Play starts at 7:30pm and we're looking for a pre-theatre dinner location. A casual, trendy, foody place that we will be able to get a table at for around 5pm or so.

Got any recommendations? Chaws.

5 pm for a pre-theatre supper? Blimey.

If you're after trendy, everyone is all over Temper at the moment. Otherwise Kiln is quite on Trend.

My usual pre-theatre favourites are (the oyster bar at) J Sheekey, Randall & Aubin or Barrafina (Adelaide St is best).

Most of these are unbookable, of course, but you should be fine going so early.

[Sir C]

What kind of a cünt would even consider eating a non-crispy roast potato? Literally what would be the point?

This will alter the way I roast potatoes or toast bread not one jot.

More by accident than design, I made an absolutely fantastic dinner last night. Rump of lamb pan fried and basted with butter, red wine and rosemary jus reduced to sticky, savoury unctuousness and a meltingly soft and garlicky dauphinoise with just enough Parmesan in it for umami. Nothing fancy - indeed pretty simple meat and potatoes, really - but everything in it was spot on.

Good work. I don't think I've ever played with a lamb rump. I did a couple of good shanks last week, mind.

Also, whilst up norf earlier in the month, I did a Lancashire hot pot, something I've always wanted to try, but used neck fillet instead of chops. It was really, really good. wd neck fillet.

[Burney]

Good work. I don't think I've ever played with a lamb rump. I did a couple of good shanks last week, mind.

Also, whilst up norf earlier in the month, I did a Lancashire hot pot, something I've always wanted to try, but used neck fillet instead of chops. It was really, really good. wd neck fillet.

Nor me, actually, but it was beautifully tender. I was going to try that moussaka again yesterday, but the great 2017 courgette crisis meant I was foiled in that regard.

I think traditionally, one is supposed to use scrag end of neck in a hotpot, but I agree that neck fillet is the only thing for a lamb stew. Do you have the recipe?

[Sir C]

Nor me, actually, but it was beautifully tender. I was going to try that moussaka again yesterday, but the great 2017 courgette crisis meant I was foiled in that regard.

I think traditionally, one is supposed to use scrag end of neck in a hotpot, but I agree that neck fillet is the only thing for a lamb stew. Do you have the recipe?

I think I read a couple of recipes and cobbled an amalgam together; layer of potato on the bottom, onions, rosemary, lamb and stock, potatoes on top dotted with a lot of butter and allowed enough time and heat to crisp up properly. Must more than the sum of its parts.

[World's End Stella]

5 pm for a pre-theatre supper? Blimey.

If you're after trendy, everyone is all over Temper at the moment. Otherwise Kiln is quite on Trend.

My usual pre-theatre favourites are (the oyster bar at) J Sheekey, Randall & Aubin or Barrafina (Adelaide St is best).

Most of these are unbookable, of course, but you should be fine going so early.

Well 5:30pm - 6pm is more likely but I want to go early as my understanding is that most pre-theatre places are unbookable and waiting just isn't my thing. I'd rather eat early and have a few drinks to prepare myself for being stuck in a theatre for several hours.

Barrafina I believe I have heard of as being very good, possibly from you. Thanks.

[PSRB]

5 pm for a pre-theatre supper? Blimey.

If you're after trendy, everyone is all over Temper at the moment. Otherwise Kiln is quite on Trend.

My usual pre-theatre favourites are (the oyster bar at) J Sheekey, Randall & Aubin or Barrafina (Adelaide St is best).

Most of these are unbookable, of course, but you should be fine going so early.

Sheeky's would be my suggestion

[Sir C]

Well 5:30pm - 6pm is more likely but I want to go early as my understanding is that most pre-theatre places are unbookable and waiting just isn't my thing. I'd rather eat early and have a few drinks to prepare myself for being stuck in a theatre for several hours.

Barrafina I believe I have heard of as being very good, possibly from you. Thanks.

At Barrafina you'll probably want to get there pretty close to 5 to get a seat. By 5:30 they'll be queueing.