Dinnerwimb.

[Pat Vegas]

I saw the Great British Bake Off but with pottery the other day. The Great British Pottery Off, I believe it was called. It was marvellous.

There is even an ironmonger like version on the history channel.

[Sir C]

I know just continuing my routine of catching up on some of the bands I missed back in the day...

You should get twisted on a baggie of cheap, nasty speed and drink cider all evening. Get the correct vibe going.

[Sir C]

I know it is, but the chips are adding an extra level of dryness into the equation for me. I'd need a little dab of something Heinz related to help things flow more easily.

Or you could just do the decent thing and make a Jägerschnitzel like a good chap.

I've got no cream and no mushrooms. I'll have to do it Holstein; I have eggs and anchovies.

[Burney]

You should hash that mother.

I could, couldn't I? Particularly as there are cold roast potatoes in the fridge that could be put to use (fück knows why she keeps them - you can't reheat a roast potato, ffs!). I could even add a bit of the gravy into the hash for added flavour. Egg on top. Blinding.

[Sir C]

I could, couldn't I? Particularly as there are cold roast potatoes in the fridge that could be put to use (fück knows why she keeps them - you can't reheat a roast potato, ffs!). I could even add a bit of the gravy into the hash for added flavour. Egg on top. Blinding.

You could even poach the egg to keep it healthy.

[Burney]

I've got no cream and no mushrooms. I'll have to do it Holstein; I have eggs and anchovies.

That would do. The egg yolk will transform matters, particularly as the chips are dipped therein.

[Sir C]

There is even an ironmonger like version on the history channel.

Ironmonger? What, people compete to serve customers with nails and screws and that?

[Burney]

You could even poach the egg to keep it healthy.

I think we have a plan.

I shall, of course, douse it liberally with ketchup.

[Sir C]

That would do. The egg yolk will transform matters, particularly as the chips are dipped therein.

Yes. My great fear with this dish, of course, is that I will inadvertantly allow some yolk to come into contact with the peas :shudder:

[redgunamo]

Nonsense. The schnitzel is generally served dry in Germany, Austria, my house, the Delaunay and The Wolseley. It's a whole plateful of crispness balanced by the yeilding veal and fluffy chipinteriors.

And lashings of beer, of course.