Lunch?

[Sir C]

Tuna mayonnaise sandwich, cornichons.

:-(

[Burney]

Tuna mayonnaise sandwich, cornichons.

:-(

Smelly man. I'm going to go into Enfield and eat an obscene sausage while dribbling mustard down my shirt.

[Sir C]

Smelly man. I'm going to go into Enfield and eat an obscene sausage while dribbling mustard down my shirt.

In fairness, I'll be eating it alone so no one will be subjected to the reek. I have some veal in the fridge, perhaps I'll knock up a quick vitello tonnato? Perhaps not.

I'd love a hot sausage :-(

[Burney]

In fairness, I'll be eating it alone so no one will be subjected to the reek. I have some veal in the fridge, perhaps I'll knock up a quick vitello tonnato? Perhaps not.

I'd love a hot sausage :-(

Enfield is bizarrely good for effnick street food. There's a Turkish stall, the Vietnamese Banh Mi place, a Caribbean one, a Polish won - even an Argentinian hot meat vendor. And now German sausage.

[World's End Stella]

Enfield is bizarrely good for effnick street food. There's a Turkish stall, the Vietnamese Banh Mi place, a Caribbean one, a Polish won - even an Argentinian hot meat vendor. And now German sausage.

I had banh mi twice while in Hong Kong recently and had no stomach related issues at all.

One banh mi from a street food place in Canary Wharf the other week and I spent the afternoon running to the Gents. :-(

[Sir C]

I had banh mi twice while in Hong Kong recently and had no stomach related issues at all.

One banh mi from a street food place in Canary Wharf the other week and I spent the afternoon running to the Gents. :-(

Banh mi? In Hong Kong? :yikes: You realise Hong Kong isn't Vietnam, yes?

They all look the same to you, don't they?

There's a Cambodian version of banh mi, actually, the name of which escapes me. But... don't. Just don't. Whilst Cambodian food has many joys, (the beef curry with termites being particularly splendid) their version of banh mi is fúcking rank.

[World's End Stella]

Banh mi? In Hong Kong? :yikes: You realise Hong Kong isn't Vietnam, yes?

They all look the same to you, don't they?

There's a Cambodian version of banh mi, actually, the name of which escapes me. But... don't. Just don't. Whilst Cambodian food has many joys, (the beef curry with termites being particularly splendid) their version of banh mi is fúcking rank.

Well you'd expect it to be better than in the UK, wouldn't you? Plus, the chap I went with is half Vietnamese, half French so he knew the place to go.

Phu and a banh mi, most excellent it was.

[Sir C]

Well you'd expect it to be better than in the UK, wouldn't you? Plus, the chap I went with is half Vietnamese, half French so he knew the place to go.

Phu and a banh mi, most excellent it was.

No no no no, I won't have it, you can't eat pho and banh mi in Hong Kong, it's cutural appropriation of the most oppressively imperialist kind.

Pho should only be eaten in the shophouse in Ho Chi Minh City where the Tet offensive was secretly planned. If you're lucky, after your lunch the Mama-san will take you upstairs to show you the plotters' room as well as the chair Uncle Ho sat in when he visited after the war.

[Burney]

No no no no, I won't have it, you can't eat pho and banh mi in Hong Kong, it's cutural appropriation of the most oppressively imperialist kind.

Pho should only be eaten in the shophouse in Ho Chi Minh City where the Tet offensive was secretly planned. If you're lucky, after your lunch the Mama-san will take you upstairs to show you the plotters' room as well as the chair Uncle Ho sat in when he visited after the war.

We ate it in your kitchen :shrug:

[Sir C]

We ate it in your kitchen :shrug:

Yes, but that was from the original shophouse recipe which mama-san divulged to me on her deathbed and which I carried up my arse all those years in that bamboo cage. Yes.

[redgunamo]

Well you'd expect it to be better than in the UK, wouldn't you? Plus, the chap I went with is half Vietnamese, half French so he knew the place to go.

Phu and a banh mi, most excellent it was.

Not at all. The ingredients are of a better quality in England, for a start.

[Burney]

Yes, but that was from the original shophouse recipe which mama-san divulged to me on her deathbed and which I carried up my arse all those years in that bamboo cage. Yes.

Oh, right. Only I'm surprised they'd be quite as wasteful of mounds of perfectly good short rib meat as you were.

[World's End Stella]

Not at all. The ingredients are of a better quality in England, for a start.

Listen, red. If yellow people invented the dish the yellower the people are in the country you eat it in the better it will be.

I refuse to think about it more deeply than that, otherwise you get yourself in a right twist like Charles did just a few posts back.

[Burney]

Listen, red. If yellow people invented the dish the yellower the people are in the country you eat it in the better it will be.

I refuse to think about it more deeply than that, otherwise you get yourself in a right twist like Charles did just a few posts back.

What if they just have jaundice?

[World's End Stella]

What if they just have jaundice?

Well that doesn't explain the slitty eyes, does it? :rolleyes:

[Sir C]

Oh, right. Only I'm surprised they'd be quite as wasteful of mounds of perfectly good short rib meat as you were.

You've seen the size of the average Vietnamese rice paddy buffalo, I take it? Those bástards have ribs to spare.

[redgunamo]

What if they just have jaundice?

Enough to give them jaundice, having admirers like these two, you'd think.