The Northern Line being *****ed up the shÃ*tter meaning I had to get an Uber there and back was bad enough, but then I followed Sir Charlie’s extravagant and frankly beyond my means food & beverage recommendations :-(
The Northern Line being *****ed up the shÃ*tter meaning I had to get an Uber there and back was bad enough, but then I followed Sir Charlie’s extravagant and frankly beyond my means food & beverage recommendations :-(
Rules? Lord it's been years since I was there. Used to be good but slightly dated cooking, think I preferred the ambiance to the food. When I was there we finished the meal with a cigar. You could in those days. :-(Quote:
Originally Posted by Monty92
What did you have and how was it?
Oh well done.Quote:
Originally Posted by Monty92
You hated it, didn't you? :-(
Guinness and Champagne cocktail (a silly novelty drink containing two things that should never be combined)Quote:
Originally Posted by WES
3 Native Oysters
Grouse with game chips, cabbage, bread sauce and redcurrant jelly
Bread and butter pudding with armagnac and prunes
The House Claret
A top, top meal Wichard, although I do wonder about the merits of game. Being a dark meat, grouse is one of the more flavourful but I'm still not sure why you'd ever eat it ahead of beef or pork. It's just not that interesting.
You've just triggered Sir C. :hehe:Quote:
Originally Posted by Monty92
Grouse. Good choice, mostly because it's the sort of thing you would never make yourself but is - apparently - delicious if done properly.Quote:
Originally Posted by Monty92
Thing with game is that the strong flavor allows you to use the trimmings to make utterly delicious sauces. My pheasant and venison jus are both quite wonderful. But the meat, unless perfectly sourced and perfectly cooked just isn't all that, as you point out. I made venison at the weekend however the butcher had aged it too much and it had a very unpleasant, dry, livery taste which overrode my delicious jus.
I tried grouse just once and didn't get the cooking right. Would have been exactly what I would have ordered at Rules, though. Would have asked them to hold the bread sauce, what with it being utterly heinous.
How many bottles of the claret did you get through?Quote:
Originally Posted by Monty92
You didn't enjoy the Black Velvet? You're the most unreconstructed jew, like, evs.Quote:
Originally Posted by Monty92
Only ordering three oysters makes me sad. :-( The little chaps must have been lonely.Quote:
Originally Posted by Sir C
You know, so why ask if not to belittle me? :rolleyes:Quote:
Originally Posted by Burney
Because he knows how many people on here love to see you belittled?Quote:
Originally Posted by Monty92
Quite the AWIMB citizen, is Burney. :nod:
I live in hope that one day you'll surprise me, m.Quote:
Originally Posted by Monty92
Black Velvet was invented to commemorate the death of Prince Albert, apparently.
There was a board above the bar by our table with a list of the entire Conservative Cabinet of 1990. I've no idea why.Quote:
Originally Posted by Burney
One suspects that is a result of a certain, shall we say, 'carefulness with money' to which his sort* are prone.Quote:
Originally Posted by Burney
*Early middle-aged urban males with young families.
How can you go to Rules and eat no suet at all?Quote:
Originally Posted by Monty92
If you don't have the steak and kidney pudding, you have the treacle sponge. Them's the rules.
It's not complicated. Dickhead.
How poor and fundamentally un-jewish does someone have to be for them to not be typecast as a tight *****? :-(Quote:
Originally Posted by Sir C
I nearly got the sponge, but the waiter was pretty adamant that the bread and butter was the superior dish.Quote:
Originally Posted by Sir C
It was ruddy marvellous, so no regrets there for me, Clive.
Look, you ordered 3 oysters. You drank one bottle of claret. And you've moaned about how expensive it was.Quote:
Originally Posted by Monty92
You are a tight *****: such is the only conclusion which can be drawn given the evidence to hand. Whether that is a result of your being a Red Sea pedestrian at heart, we know not and would shy away from making any such suggestion, lest such a comment be taken as tacit approval for the Corbynite regime.
Why would you **** around with a pint of Guinness?Quote:
Originally Posted by Sir C
Its the work of ****s.
Quite.Quote:
Originally Posted by Peter
and any restaurant that adds a mandatory 12.5% service charge can ***** right off.
I'll tip based on the quality of the service, thank you kindly.
And why would you order oysters when there are more interesting, flavourful options?Quote:
Originally Posted by Peter
Oysters very much fall into the 'food people claim to enjoy because they think they should rather than they actually do' category. Ultimately, it's fishy snot with a little bit of extras that make it vaguely enjoyable.
I'd take the duck rillettes every time over that nonsense.
"like licking phlegm off a tortoise" as (I think) Frank Skinner once saidQuote:
Originally Posted by WES
I'm happier with a pint of Guinness and a pie in a boozer. Restaurants in general can **** right off imo.Quote:
Originally Posted by IUFG
I like a pint and a bit of a conversation.
:nod: at least 6, alwaysQuote:
Originally Posted by Burney