tag:blogger.com,1999:blog-8688288091425791002024-03-21T19:01:33.690+00:00Yes Purlease!Food and drink experiences in Brighton & Hove and BEYOND!Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-868828809142579100.post-89408682606227945952020-11-06T15:28:00.002+00:002020-11-06T15:32:34.088+00:00King's Flavour<p><i><span style="font-family: verdana;"> Food truck selling Caribbean dishes near George Street and Hove Train Station .</span></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYK_yoKLTzna_kzUd917PsTuvcRg0PhfiIFG1F30OfMwa2cBkFtfphxU7fPBRsdUbo791xdGTMpUO3LSo-xLu1fmLVpOEjz27wKwjQO_cUfPQf-5QBf-mb2ih_91B09iOJdixiCTn3SJE/s1281/uiAqyD7xThe3rZAbvWBQmg.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="1281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYK_yoKLTzna_kzUd917PsTuvcRg0PhfiIFG1F30OfMwa2cBkFtfphxU7fPBRsdUbo791xdGTMpUO3LSo-xLu1fmLVpOEjz27wKwjQO_cUfPQf-5QBf-mb2ih_91B09iOJdixiCTn3SJE/s320/uiAqyD7xThe3rZAbvWBQmg.jpeg" width="320" /></span></a></div><span style="font-family: verdana;"><br />Sorry for the poor phone pic, but I was too hungry :-) I have walked past King's Flavour on walks to go shopping numerous times and loved the smells coming from the van.</span><p></p><p><span style="font-family: verdana;">Last week as the rain was coming down in a cold, wet drizzle I stopped and ordered a curried goat with rice and beans.</span></p><p><span style="font-family: verdana;">The first impression was what a satisfyingly heavy box it was. With the weather turning, this is a perfect hearty lunch. The rice and beans had a bit more texture than plain rice, but not too much extra flavour. The star of the show here is the curried goat. </span><span style="font-family: verdana;">The meat and stew was well seasoned with heat that builds, but never very "spicy hot". This is one of my favourite Caribbean dishes, so I was pleased to see it on the menu alongside the standard popular dishes like Jerk Chicken and plantain. </span></p><p><span style="font-family: verdana;">The one thing to look out for in Curried Goat are bones. As you'd expect from slow cooked meat it slid off the bone, with a couple of little chunks. So keep an eye out, it's not a dish to shovel down your throat, no matter how tasty it is!</span></p><p><span style="font-family: verdana;">As we enter another lockdown, keep in mind these small traders with small batch home cooked foods. I'll certainly be going back for a weekly takeaway lunch treat.</span></p><p><br /></p>
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<a href="https://www.amazon.co.uk/s/browse/?ie=UTF8&node=22541710031&_encoding=UTF8&linkCode=ib1&tag=fujifanneil-21&linkId=5759dc63a6c953676d01570eab6c012d&ref_=ihub_curatedcontent_47cf3216-7563-441e-8a59-fce671575524" target="_blank"><img alt="40% off food & beverages by Amazon brands" border="0" data-original-height="250" data-original-width="1600" height="101" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk4Fos4MQbkHcbfpxsGENgHf_fMIIt6bC7y162Aie1fDF5I-uSC-l9R3WSicuGxv0c_Eg8mnSTE9Qitq-xTdnMg6Yh_lmo6EB_0I8eTW1WVC5qF-fqe7q2oGqgBF5vRr0a9LDSsnOdqs/w640-h101/XCM_Manual_1283582_1460459_uk_grocery_landing_page_oih_1600x250_gb_1303459a-f2da-49c9-bf90-4a66fc2eb6f9.jpg" width="640" /></a></p>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-41601573696005246652020-10-23T10:58:00.004+01:002020-10-23T13:05:41.273+01:00Market - OctoberBEST<p><i> <a href="https://market-restaurantbar.co.uk/">Market</a> for <a href="https://www.octoberbest.co.uk/">OctoberBEST</a>? Express menu tapas for £12 in the food oasis of Western Road? What could possibly go wrong?</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGebK3stGP-FG823loNn51HN7hUXvcvpu1p9r7vs5T7Ro1IogrBW-6LU4yQK5_noja2RNmlI3QtKuxLtK9kKTtxHwgOT2b7u-mYOZY7LRSTAdHDx3YbG02XE5wuQRd9wthlYwL9Wuf5M/s2048/2020-10-22_13-09-38_960.heic" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGebK3stGP-FG823loNn51HN7hUXvcvpu1p9r7vs5T7Ro1IogrBW-6LU4yQK5_noja2RNmlI3QtKuxLtK9kKTtxHwgOT2b7u-mYOZY7LRSTAdHDx3YbG02XE5wuQRd9wthlYwL9Wuf5M/s320/2020-10-22_13-09-38_960.heic" /></a>For starters, parking! For anyone wanting to nip into town for lunch during the working day public transport doesn't cut it unfortunately. Once that was out of the way, it was all good. The OctoberBEST menu was three "courses". With meat and veggie options for the stew or a Tortilla. I absolutely love Market, I don't dine here as often as I would like as it's often busy. It's also one of the places to spot former Brighton and Hove Albion players (if you follow him on insta you'll know who I mean ;-))</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFDsrDFSIRdMhQvpV8z2UYXd4Q7vS7UB7QSLRdHyrA8t7vy21rOcGUIg17fQ4g6zZO-EFuDoiAHh-GTpvdCweL4mhlIYhYSKdhsHMT9GEi5oys2gkhVDPcvy3adMHPKp04NPRxmWVnGg/s2048/2020-10-22_13-18-31_000.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFDsrDFSIRdMhQvpV8z2UYXd4Q7vS7UB7QSLRdHyrA8t7vy21rOcGUIg17fQ4g6zZO-EFuDoiAHh-GTpvdCweL4mhlIYhYSKdhsHMT9GEi5oys2gkhVDPcvy3adMHPKp04NPRxmWVnGg/s320/2020-10-22_13-18-31_000.jpeg" /></a>The Empanada to start was spiced chick pea, nice and crispy with what I think was a pea dip. Just enough to get excitement up for the main dishes.</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">THE MAINS<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsEamD_DOXe5sCOynhVCZEo_m2thiGjC0Ni_HnqWc5OvWDPUQI2f6qEfL7KSp1ogVCLxrp2mSsfgYSLtOzAj1ZwjDcZldpjADEmC1Ek9W-q5p5YNy_lr76oHBTczhYadnzXX6WwA28Oo/s2048/2020-10-22_13-37-53_000.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsEamD_DOXe5sCOynhVCZEo_m2thiGjC0Ni_HnqWc5OvWDPUQI2f6qEfL7KSp1ogVCLxrp2mSsfgYSLtOzAj1ZwjDcZldpjADEmC1Ek9W-q5p5YNy_lr76oHBTczhYadnzXX6WwA28Oo/s320/2020-10-22_13-37-53_000.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWAKCUjuYCkI1iwaSToh5Hq2dep22sTvsoL_cNPsDrN6WAgFi2dsGKl1d_0oEvSW4q9ONGN51vSwdczu4UmzlZHjjOv2bin5ugHxSDusgtvsZpdmHDiNb-4q1_RkCvUAoP5bgNxit0mI/s2048/2020-10-22_13-38-11_000.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWAKCUjuYCkI1iwaSToh5Hq2dep22sTvsoL_cNPsDrN6WAgFi2dsGKl1d_0oEvSW4q9ONGN51vSwdczu4UmzlZHjjOv2bin5ugHxSDusgtvsZpdmHDiNb-4q1_RkCvUAoP5bgNxit0mI/s320/2020-10-22_13-38-11_000.jpeg" width="320" /></a>We both opted for the Mussels a la Marinera. I think what makes a good mussels dish is the sauce, and this did not disappoint! I could taste the cream, shallot, sweet
smoked paprika, chorizo ... looking at the main menu apparently it has Estrella Damn beer in as well in place of white wine/</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ehium2tMxvUdnqT9pcOQji-s483_sEr32jax3i1WJg8ir7o19f8U6hMMWcfap4XTzKyHfI0Z0ooUVB0Qfgr6u9n_1wuouG9uRon9tiwuJdYjtPwxS2cLD_oqU9zM9VXZnfk19PkhHhA/s2048/2020-10-22_13-38-07_000.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ehium2tMxvUdnqT9pcOQji-s483_sEr32jax3i1WJg8ir7o19f8U6hMMWcfap4XTzKyHfI0Z0ooUVB0Qfgr6u9n_1wuouG9uRon9tiwuJdYjtPwxS2cLD_oqU9zM9VXZnfk19PkhHhA/s320/2020-10-22_13-38-07_000.jpeg" width="320" /></a>Alongside that was a Caledo Galego stew. With Ham hock, greens, chorizo, potato, and a generous broth. I didn't take a pic, but the portion of bread and aioli came in handy here. Although I chose to prioritise the mussels sauce as that was amazing. <br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqG2c1fYj-UOPboeQWuicLLf__CVsikq2X0DToyflj0BaUX5EO7dcNqiAKIU0wViBRB3EsLOPq4D8GwBBDhTcpwXbV047TwiCF8RLowBGEFM_5s8EsEYQPSq_awXA4RKi2SCdSS18XI8w/s2048/2020-10-22_14-06-54_000.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqG2c1fYj-UOPboeQWuicLLf__CVsikq2X0DToyflj0BaUX5EO7dcNqiAKIU0wViBRB3EsLOPq4D8GwBBDhTcpwXbV047TwiCF8RLowBGEFM_5s8EsEYQPSq_awXA4RKi2SCdSS18XI8w/s320/2020-10-22_14-06-54_000.jpeg" width="320" /></a></div>Finally a sweet bit Leche Frita or as S called it, like "deep fried cheesecake bites". So smooth and gooey with a crispy shell. Dusted with cinnamon and a little caramel sauce. I could have eaten a large bowl of these!!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSaBqrcpRuZeJA3DvoXDQTvpsxAsYN1IYibObnzsiBiMqqdepq9o9wtE62RIZ1UYgOXHKrNKMpxnPITH8hz2r9Ej-cQbQFWxm1HzwoYtn67gkH27o6b7WCjKo-Cv0dBPQoytxe1bXAHc/s2048/2020-10-22_13-15-24_000.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSaBqrcpRuZeJA3DvoXDQTvpsxAsYN1IYibObnzsiBiMqqdepq9o9wtE62RIZ1UYgOXHKrNKMpxnPITH8hz2r9Ej-cQbQFWxm1HzwoYtn67gkH27o6b7WCjKo-Cv0dBPQoytxe1bXAHc/s320/2020-10-22_13-15-24_000.jpeg" /></a> To drink I went for the menu's suggestion of Albariño, a light Galician wine. It doesn't have an overpowering flavour, great citrus tones went well with the mussels. </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><i><br /></i><p></p>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com042 Western Rd, Hove BN3 1JD, UK50.8257285 -0.160026923.532142652465865 -35.316276899999991 78.119314347534129 34.996223099999995tag:blogger.com,1999:blog-868828809142579100.post-77269464637781152932020-10-21T20:13:00.002+01:002020-10-21T23:29:09.743+01:00Lucky Khao - OctoberBEST 2020<p><span style="font-family: verdana;"> <i>In a venue that's cafe by day, Northern Thai Barbecue by night what's the deal? </i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWy_SIewGG8_mjq-uy3969kHoen6FArh3ZeD1EgtyE5cVV6SaEKT-eEVUnU1Kf565EPAsMYcicoSqC9maQ-rAgrBwBhnAV245B06pSrkCrDqNqrdpVzDGjlirvMuwIZutRxJgNQWbBQ8/s1080/LuckyKhao_20Oct20_1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="720" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWy_SIewGG8_mjq-uy3969kHoen6FArh3ZeD1EgtyE5cVV6SaEKT-eEVUnU1Kf565EPAsMYcicoSqC9maQ-rAgrBwBhnAV245B06pSrkCrDqNqrdpVzDGjlirvMuwIZutRxJgNQWbBQ8/s320/LuckyKhao_20Oct20_1.jpg" width="320" /></span></a><span style="font-family: verdana;">As a fan of all things barbecue I've been meaning to try Lucky Khao for a while. <a href="https://www.octoberbest.co.uk/">OctoberBEST 2020</a> provided the perfect excuse to sample their food. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWfzoktHHUUSNiTW9HjxJLSUc8WKiMCoSf6K09S42PsMKepf9frzELiBhkg3qPxqp7U5XtC45I1Eci-Z018Dm0_HHi5vSLMp5CWjhcmVEoetnbdom57TeWg2H5gNENDv5_d7zsuXt1Gw/s2048/2020-10-20_20-08-32_000.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWfzoktHHUUSNiTW9HjxJLSUc8WKiMCoSf6K09S42PsMKepf9frzELiBhkg3qPxqp7U5XtC45I1Eci-Z018Dm0_HHi5vSLMp5CWjhcmVEoetnbdom57TeWg2H5gNENDv5_d7zsuXt1Gw/s320/2020-10-20_20-08-32_000.jpeg" /></span></a><span style="font-family: verdana;">The dining experience in these COVID times had a couple of quirks, the reduced time that service needs to be squeezed into for starters. There was a note in the entrance letting patrons know that the police had written to them reminding them that everyone had to be off the premises by 10pm! We also saw two PCSOs come in and talk to the staff for about 5 minutes, distracting them from service.<br /><br />There were a couple of minor service snags, but they were quickly spotted and rectified. So didn't impact the enjoyment of the evening unduely.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOstlSbLXRDBxu4tvLZMeWEffqcA7v2T-fC7lFmpHKxu_fUDWyyuKLUFWVSDQ9seia6VamfvgNMLDfdYxrJys8mRMjQ6nmbn09DqeG-wQFjgJpm_6jBsvWB0w5cT5dw_Ff33DlJVfbTs0/s2048/2020-10-20_20-11-13_000.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOstlSbLXRDBxu4tvLZMeWEffqcA7v2T-fC7lFmpHKxu_fUDWyyuKLUFWVSDQ9seia6VamfvgNMLDfdYxrJys8mRMjQ6nmbn09DqeG-wQFjgJpm_6jBsvWB0w5cT5dw_Ff33DlJVfbTs0/s320/2020-10-20_20-11-13_000.jpeg" width="320" /></span></a></div><span style="font-family: verdana;"><span style="text-align: center;">The set menu for the evening was a three part affair. Small starter, Curry and rice main. And finally a barbecue tray. Simples. All we had to do was choose the starter option and then veg or meat .. and your drinks!</span><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9w_NN0HJQRbJ79YhEVhtJUiY8WoRtAPhQ3CYGAi52yudp9gWCDpUN-YfSg8WG7JydkoGjVnHN45qFD-rKlcd9rPsqeI3tbS6i7BQeyJvx38WfFgmbNxXINX33JQkQlbiANOH55ltV9ks/s2000/2020-10-20_20-50-02_291.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1500" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9w_NN0HJQRbJ79YhEVhtJUiY8WoRtAPhQ3CYGAi52yudp9gWCDpUN-YfSg8WG7JydkoGjVnHN45qFD-rKlcd9rPsqeI3tbS6i7BQeyJvx38WfFgmbNxXINX33JQkQlbiANOH55ltV9ks/s320/2020-10-20_20-50-02_291.jpeg" width="320" /></span></a><span style="font-family: verdana;">For drinks we had <a href="https://www.trenchmore.co.uk/shop/cider">Silly Moo cider</a>, which is a local dry cider. As a cider fan this is my new favourite cider.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVY4gi3K7WRRtImtUokfF4ybsUzcM-7tE_3p9iioEcQde7d3w88Mbh3e2M99Voleq-4j7NltuMT04NnAFy1FJ7TBzwTL1RLTaFHMjF-ePSroo4Gzs7LZl-ayPWXA-TSibdJcZcglB2vg/s2048/2020-10-20_20-59-06_000.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVY4gi3K7WRRtImtUokfF4ybsUzcM-7tE_3p9iioEcQde7d3w88Mbh3e2M99Voleq-4j7NltuMT04NnAFy1FJ7TBzwTL1RLTaFHMjF-ePSroo4Gzs7LZl-ayPWXA-TSibdJcZcglB2vg/s320/2020-10-20_20-59-06_000.jpeg" width="320" /></span></a></div><span style="font-family: verdana;"><span style="text-align: center;">I was so keen to get stuck into the Pork Neck skewers that I forgot to take a photo with them nicely plated up :-) They were everything a BBQ'd pork product should be. Moist and lovely almost caramel skin. The Prik numm on the side had a great flavour. I was worried about it being hot, but it had just enough chilli to give some warmth. I guess it's like a Thai Pico de Gallo. I now want to make some and have with steak.</span><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeI1543BzaYqWxv_Ssp60ZwUmLDJGTbR9JuCt3r1jJGoWh6XRJIwhbfw1sKwPU013hMfgvRLS_71yplHMsHdZOdGviQsMIzmrYPdDHG3zXWh-oG6JPIR1Q4a2avO_WmzGF9oQ1nyCNW0/s2048/2020-10-20_20-59-15_000.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeI1543BzaYqWxv_Ssp60ZwUmLDJGTbR9JuCt3r1jJGoWh6XRJIwhbfw1sKwPU013hMfgvRLS_71yplHMsHdZOdGviQsMIzmrYPdDHG3zXWh-oG6JPIR1Q4a2avO_WmzGF9oQ1nyCNW0/s320/2020-10-20_20-59-15_000.jpeg" width="320" /></span></a><span style="font-family: verdana;">The other start was Mike's Party Wings, again great flavours from the garlic and BBQ. It was a bit messy eating though, could have done with a finger bowl.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZL03qSW3Nrpv7bU25h5N9N4vhY3qAekqC3uQ_8mEKiNRcWztIUtxE1xtgisoVUA_jTfTmx0fZVQqIp7m-OcQuL8vEny-4E832Qbvg0llwHDvlBd1Ob8BiqxgYDNPbYTgg-KkKOut4Po/s2048/2020-10-20_20-59-09_000.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZL03qSW3Nrpv7bU25h5N9N4vhY3qAekqC3uQ_8mEKiNRcWztIUtxE1xtgisoVUA_jTfTmx0fZVQqIp7m-OcQuL8vEny-4E832Qbvg0llwHDvlBd1Ob8BiqxgYDNPbYTgg-KkKOut4Po/s320/2020-10-20_20-59-09_000.jpeg" width="320" /></span></a></div><span style="font-family: verdana;"><span style="text-align: center;">The main was a shared Lamb Massamam. This was the only name I recognised from other Thai restaurants, but willing to bet they didn't taste like this! The meat was so tender and soft, it was also infused with the fragrant kaffir lime leaves and what I guess was lemon grass. I don't usually like fragrant foods, but the strength of the lamb balanced nicely. The potatoes were also nice and soft, a good indicator that the dish had been cooked together for a decent amount of time. (Don't get me started on places that seem to have just chucked in par boiled potatoes before serving)</span><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvyXLGURoen_xElP-JHuGZFAadI7wa2sZtnEMFZMN1pVB59HlFnT0Yd7E0DLJSx0iJ-f8jTnjPwY_IBkIv541W8eF5JNM4d2hwiTqC7jjw3FScPSRgESJsJEYYtnKEPdaFTS3LQx_UjA/s1080/LuckyKhao_20Oct20_2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: right; float: right; font-family: verdana; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvyXLGURoen_xElP-JHuGZFAadI7wa2sZtnEMFZMN1pVB59HlFnT0Yd7E0DLJSx0iJ-f8jTnjPwY_IBkIv541W8eF5JNM4d2hwiTqC7jjw3FScPSRgESJsJEYYtnKEPdaFTS3LQx_UjA/s320/LuckyKhao_20Oct20_2.jpg" width="320" /></span></a></div><span style="font-family: verdana;">The final serving was a sharing tray of barbecue goodness! From top left and clockwise - it was English Som Tam Salad BBQ lemongrass Chicken, Caramelized Pig Skin, Fermented Belly Rib, and Cola braised Beef Tongue.<br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="clear: right; float: right; font-family: verdana; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvA5o5hH4Dj5_aTj0Ja7eeK2B0GV9mzAWeuoDcCOdxX3eeMH0FiG5taNdcrabEMu9v9YDmY-z0xq67UM7RAhaVBkfz_kzE2tjadgiJzXZ_gwZK5izXfHZ8GQ7KX7sJQN3ojJHgrplRg4/s320/2020-10-20_21-16-58_000.jpeg" width="320" /></span><span style="font-family: verdana;">I was most surprised by the salad - having forgotten the menu by this point - and it was very spicy! Also the beef tongue, I'm not really squeamish but not usually keen on the texture or taste of tongue. But this was different. Soft, with an extra "beefy" and smokey tones. I think this would work great in a chilli. The tamarind dip was sweet and sticky, great for pork belly.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Safe to say that I loved Lucky Khao and can't wait to go back, I don't know why I left it so long! Next time I want to try one of the cocktails as they are meant to be immense. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvA5o5hH4Dj5_aTj0Ja7eeK2B0GV9mzAWeuoDcCOdxX3eeMH0FiG5taNdcrabEMu9v9YDmY-z0xq67UM7RAhaVBkfz_kzE2tjadgiJzXZ_gwZK5izXfHZ8GQ7KX7sJQN3ojJHgrplRg4/s2048/2020-10-20_21-16-58_000.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Oh, one final thing. Lucky Khao is dog friendly. It helps when you have such a well behaved pup! Here she is licking her lips just thinking about all that food!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM1p-LJmLzcA8HQRDKeJ80eukIV-m-2YwL8Om4rSVI2nRG5HroEaL80TJQUNk1bgPy79k6SSRm8ZDH5zWDXOKbjyIeuawTvUj1VGJtGkLsdxJPicC-xqgdAeSyhNkwjgbKuB7REnfHQE/s1024/2020-10-20_20-23-03_000.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM1p-LJmLzcA8HQRDKeJ80eukIV-m-2YwL8Om4rSVI2nRG5HroEaL80TJQUNk1bgPy79k6SSRm8ZDH5zWDXOKbjyIeuawTvUj1VGJtGkLsdxJPicC-xqgdAeSyhNkwjgbKuB7REnfHQE/s320/2020-10-20_20-23-03_000.jpeg" /></a></div></span></div></div><p></p>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com01d St James's St, Kemptown, Brighton BN2 1RE, UK50.8212327 -0.136103122.510998863821158 -35.2923531 79.131466536178849 35.0201469tag:blogger.com,1999:blog-868828809142579100.post-88651983126549621802020-10-13T20:32:00.002+01:002020-10-14T11:48:22.927+01:00The Flour Pot Bakery<div class="separator"></div><p><i><span style="font-family: verdana;"> With a site by the sea next to the West Pier and i360, a great place for a coffee and cake. Along with fresh sandwiches with great flavours. What better way to spend a lunchtime walk?</span></i></p><p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDza8DLEicN6NpFBQegQ5YQCR26ldU4_-MNy5XFsylvPRePPdiU61nstby-o7tjnnuzG0m_EAY5uxqPTM7WCxqKMScPQ7De2ejvP261ACMR-Orz__nOatpU2B00D2V_b-nD6NCiQuiUc/s1281/yS41745zRdqfhfsPR4MsWg.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="1281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDza8DLEicN6NpFBQegQ5YQCR26ldU4_-MNy5XFsylvPRePPdiU61nstby-o7tjnnuzG0m_EAY5uxqPTM7WCxqKMScPQ7De2ejvP261ACMR-Orz__nOatpU2B00D2V_b-nD6NCiQuiUc/s320/yS41745zRdqfhfsPR4MsWg.jpeg" width="320" /></span></a></div><span style="font-family: verdana;">The other week during my lunchtime walk taking photos for <a href="https://fujifilmfanneil.blogspot.com/2020/10/funleader-18mm-f8-vs-fujifilm-xm-fl.html">a lens test </a>I really fancied a fresh sandwich and coffee in the sun. So, we stopped off at The Flour Pot Bakery on Brighton Beach. First up was my sandwich, a Pastrami New Yorker. A lovely freshly baked focaccia roll with tender pastrami, Swiss cheese, and some leaves. The contents were tasty and good quality, but the bread-to-contents ratio was a bit high for my liking.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="1281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MHE90MH1gKmKrdktqF-29l2C9vMYCmppEf6rlG-eRvpo_PaoOIhLRJb3QVOTF0qcvZKvyZD0lFhacB-LYyi-1CbdreH8_a7kDWibYVmUJalkDRfF7ZvQgiDf9iShIkWOR2YrFWYcBNc/s320/d4rWDatoR4WGvDbcGaKAAA.jpeg" width="320" /></span></div><span style="font-family: verdana;">Next was the Chicken, Cheddar, and Chorizo toasted sandwich. As you can see the Chicken is a generous slices of breast meat. The cheddar and Chorizo add some flavour, salty and a touch of spice. The bread a slice of sourdough. I'm going to order this next time!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2gIUG8r-7s7B_qRjkTT_WqOYxasScCx_jWvA2fyMgt_So1sAmvdo4vmNK11Gs9S2uZYfQFS5nHtVNVFljDwNdtTrwithAcVkvv1az15hXZ7ZzmtlSMh5jEhI2EgZYKQSzMtyyHq5tiI/s1281/r5qUw5R1Q8u2NCsC9_dMew.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="1281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2gIUG8r-7s7B_qRjkTT_WqOYxasScCx_jWvA2fyMgt_So1sAmvdo4vmNK11Gs9S2uZYfQFS5nHtVNVFljDwNdtTrwithAcVkvv1az15hXZ7ZzmtlSMh5jEhI2EgZYKQSzMtyyHq5tiI/s320/r5qUw5R1Q8u2NCsC9_dMew.jpeg" width="320" /></span></a></div></div><span style="font-family: verdana;">The cafe no longer has paper menus, which could spread COVID-19, and there is a QR code to send you to an electronic version. Which would be great as QR codes work much better now than a few years ago .. but I think it was a PDF as the page took a while to load. </span><p></p><p><span style="font-family: verdana;">One treat that I didn't get time for on this trip was the "Brighton Blackout Cake". It's a chocolate overload with three layers of chocolate sponge, chocolate buttercream and a chocolate crumb sprinkled all over. It's like getting a hug in a cake. Perfect for some autumnal/winter energy.</span></p><p><span style="font-family: verdana;">Other treats on the menu are amazing sausage rolls, and a blue cheese danish. I often walk down to the Portland Road branch to pick one of these up for a mid-morning snack and coffee.</span></p>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-63576631111910594262020-10-07T15:42:00.000+01:002020-10-07T15:42:20.951+01:00Trolls at The Evening Star<p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg680h1LWMy7FY4XCiibLfn1rWDAvwjKsG08NO5SIKqpS275AcqjTlr4IaM9_GKFAKh2-EazUzdaj8BNIT6pbm3TgbPNrPYBSs_Vzu0K61W7f2YZa9T_p-oFJta2B71Zyi9d5UKOdMa_8M/s1080/Trolls_hawpig_24sept20_3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="720" data-original-width="1080" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg680h1LWMy7FY4XCiibLfn1rWDAvwjKsG08NO5SIKqpS275AcqjTlr4IaM9_GKFAKh2-EazUzdaj8BNIT6pbm3TgbPNrPYBSs_Vzu0K61W7f2YZa9T_p-oFJta2B71Zyi9d5UKOdMa_8M/w320-h213/Trolls_hawpig_24sept20_3.jpg" title="The Hawpig special" width="320" /></span></a></div><span style="font-family: verdana;">Since <a href="https://yespurlease.blogspot.com/2012/09/yet-another-new-food-blog.html">I started this blog</a> lots of good places to eat and drink have come and gone. One of the few still going is Trolls, albeit in a new home around the corner from Brighton train station.</span><p></p><p><span style="font-family: verdana;">His shack is currently out the front the Evening Star pub in Surrey Street. Serving up his classic range of seasonal burgers, and every Thursday a special. I usually make a trip to have the special. Last week was the Hawpig. Pulled pork with hawthorn berry ketchup, Brighton blue cheese and toasted pecans. The cheese really helped keep the pulled pork together. The brioche buns are also really tasty.</span></p><p><span style="font-family: verdana;">I missed the duck confit special this week, but it's another firm favourite. Follow him on the socials, e.g. <a href="https://www.instagram.com/trollburger/?hl=en" target="_blank">Trolls Burger on Instagram</a>, for updates on the menu and inspiration from his foraging trips. As is the Vegan patty and I could live with the hemp seed mayo as a permanent replacement for regular mayo. I also love his chilli on chips, when they are on the menu.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SiT5wEmS6ZZVW4EUbCI2KOrksNsmoA4AIm4yAUME-N8INJUNOq2dopyNHA81xsRwNGp2wEGxJGtvaELDZm65-61gUe5Sq-sziDkENI5FU90ldtfU5U6qqc_BBbRTjITuJf_zZK3atdU/s2000/2020-09-24_13-59-02_795.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SiT5wEmS6ZZVW4EUbCI2KOrksNsmoA4AIm4yAUME-N8INJUNOq2dopyNHA81xsRwNGp2wEGxJGtvaELDZm65-61gUe5Sq-sziDkENI5FU90ldtfU5U6qqc_BBbRTjITuJf_zZK3atdU/s320/2020-09-24_13-59-02_795.jpeg" /></span></a></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;">The Evening Star is well known for having a good selection of decent beer. For my lunch time burger I like to have an alcohol free brew. Like the Schneider Weisse pictured. Unlike the Calibre, or other awful weak alcohol free larger, we've traditionally had in this country. This keeps a lot of the flavour of a wheat beer.</span></p><p><span style="font-family: verdana;">The best way to experience a Troll burger and drink is to email <a href="mailto:trollburgeruk@gmail.com">trollburgeruk@gmail.com</a> to reserve one along with your preferred collection time. Or book the "VIP table", where you get your burger served on a tray with table service from the bar. Preventing the need to go inside the pub, especially good for anyone worried about enclosed spaces with the COVID-19 situation.</span></p>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com055-56 Surrey St, Brighton BN1 3PB, UK50.8276575 -0.142065923.869731697129232 -35.2983159 77.785583302870776 35.0141841tag:blogger.com,1999:blog-868828809142579100.post-61202131356886684442020-10-05T15:58:00.002+01:002020-10-21T21:30:32.878+01:00Oeuf<p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"> </span><i style="font-family: verdana; text-align: left;">Coffee, cocktails, and brunch in a light and roomy setting. A stones throw from Hove lawns, yet away from the hustle and bustle.</i></div><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRE8in8K-9kCq9crdFojQxt4PRDzXQk-b7bkYz6P5zIra5nGjFPLzGuriD154C3_Qi_Bl3rbhMrxVQxlSnoPqhOxnkAW0O9qIBlUGcqlcS6IWF6idVprPOi6J2r5J7QJJcfNKuLyaWjzg/s1620/Oeuf_04ct20_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRE8in8K-9kCq9crdFojQxt4PRDzXQk-b7bkYz6P5zIra5nGjFPLzGuriD154C3_Qi_Bl3rbhMrxVQxlSnoPqhOxnkAW0O9qIBlUGcqlcS6IWF6idVprPOi6J2r5J7QJJcfNKuLyaWjzg/s320/Oeuf_04ct20_1.jpg" /></span></a></div><span style="font-family: verdana;"><br /><a href="https://oeuf.cafe/" target="_blank">Oeuf </a>is a new café on Third Avenue in Hove. I can't remember where I heard this, but apparently it is Wes Anderson inspired. It certainly has a bright colour palette that wouldn't look out of place in one of his films. With great outdoor areas for when the weather is better. We had a bit of a nightmare getting there - with a dog rolling in mud and me locking myself out of the house without a phone or coat ... but we got there in the end, ready for some food!</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">We sat in the dining room, but they also have a café bar area for a relaxed drink. Plus an onsite florist, so you can pick up some blooms on your way home!</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><h3 style="text-align: left;"><span style="font-family: verdana;">Food </span></h3><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9VnKc-3QnmTDsLNUk_iUf2DnAuwtJ1E4dZjvPtG6Kb_VPWt67vkKdBYtNIpssxv1Q8tTW3DydJb16_aojFTB9p2LWY4_A45X7QTYFDvRX82EQd_o80oeSGWEy_6HWT6yMMC0ifRkYHQ/s1080/Oeuf_04ct20_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9VnKc-3QnmTDsLNUk_iUf2DnAuwtJ1E4dZjvPtG6Kb_VPWt67vkKdBYtNIpssxv1Q8tTW3DydJb16_aojFTB9p2LWY4_A45X7QTYFDvRX82EQd_o80oeSGWEy_6HWT6yMMC0ifRkYHQ/s320/Oeuf_04ct20_3.jpg" width="320" /></a><span style="font-family: verdana; margin-left: 1em; margin-right: 1em;"></span><span style="font-family: verdana;">I had the "Oeuf. & Surf" - A good portion of fresh Crab on Sourdough drizzled with Brown Butter Sauce and topped With two poached eggs. I had decided that this was what I wanted earlier in the week after hearing about the menu, when it was a bit warmer! I'm a bit of a monster for sauce, so would have like a little bit more or maybe one of the dishes with Hollandaise Sauce.</span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;">After I started seeing food arrive I started to get menu envy :-) Next time I go in the winter I'll probably order the "Chorizo & Peppers" from the skillet menu or the "Breakfast Burger" a 4oz Beef Burger, Bacon Jam, Fried Free Range Egg, Local Sausage, Cheddar, Brioche Bun, Sausage Patty & Homemade Rosti.</span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3N5ulTTcnKPH5Y6paB9Al5Gfx-zNXInC3uWnxsOJiwk5MFhych87oC2G_rWaCN4OzdZN2RyG5SFKSYeR8FbBAkOyzlpvAWWIhU7-SKMxs723SGxh37vc2CfCyqcV6ECKPFIPAixcsBY/s1080/Oeuf_04ct20_5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3N5ulTTcnKPH5Y6paB9Al5Gfx-zNXInC3uWnxsOJiwk5MFhych87oC2G_rWaCN4OzdZN2RyG5SFKSYeR8FbBAkOyzlpvAWWIhU7-SKMxs723SGxh37vc2CfCyqcV6ECKPFIPAixcsBY/s320/Oeuf_04ct20_5.jpg" width="320" /></a><span style="font-family: verdana; margin-left: 1em; margin-right: 1em;">G had the Bacon Pancakes - which unsurprising is a stack of Pancakes with Sussex Bacon & Maple Syrup. I had a taste of the pancakes and they were tasty. Extra maple syrup was ordered ... because it is a Sunday treat and why not? The bacon looked nice and thickly cut.</span></div><h3 style="clear: both; text-align: left;"><span style="font-family: verdana;">Drinks</span></h3><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">For drinks we had coffee, which was nice, creamy and rich. The coffee wasn't a)</span><span style="font-family: verdana;"> burnt and also avoided b) the "flavoured milk shake" that is my </span><span style="font-family: verdana;">other pet peeve. This is as good a coffee as I've had in Brighton. The coffee comes from a roaster around the corner, and so local that it is delivered by bicycle.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">I also ordered the "Bee Breezy" (pic below) from the Mimosas menu. Alongside the Prosecco this had grapefruit, pear, and honey. I wasn't a fan, but I put that down to really wanting a Bellini. I should have gone for the Classico, a classic mimosa with orange juice, or a "Fizzy Ellie" with Elderflower and Mint. Two classic flavours that I love. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> </span><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbr9iVv4MpNs5upbqBtos-lDTUW67nGTe3Uz0t50T6vvyxoel8kWCuydcyvOEHfvD0NuWOUNZTdhdt0vxb0kfI9KTgc0ZFuWQ0Z3-Jz7RJgZX8diRdhLWtGkbXqdHSHcSl9ntoxYhPbfs/s320/Oeuf_04ct20_2.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><span style="clear: right; float: right; font-family: verdana; margin-bottom: 1em; margin-left: 1em;"> </span><span style="clear: right; float: right; font-family: verdana; margin-bottom: 1em; margin-left: 1em;">I will leave you with a joke ... why do the French only have one egg for breakfast? Because in France one egg is un oeuf.</span><span style="clear: left; float: left; font-family: verdana; margin-bottom: 1em; margin-right: 1em;"><br /></span><span style="clear: left; float: left; font-family: verdana; margin-bottom: 1em; margin-right: 1em;"><br /></span></div><span style="font-family: verdana;"><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><br /></div><br /></span><i><br /></i></div>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0Third Ave, Hove BN3, UK50.826007399999988 -0.170481422.515773563821142 -35.3267314 79.136241236178833 34.9857686tag:blogger.com,1999:blog-868828809142579100.post-79439989616084564742020-10-01T16:45:00.000+01:002020-10-01T16:45:03.256+01:00Rockwater<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDGcflGVLifHwjd5t2kMThgi47QLa8sltippAocH_y1GGJ7QLuVxys1FfDiSO_c5Q8tGvg72Pt84YTibqi4KHSUzj2QvcJE1WBVJhRreGOGmMqC20W4U3OgB5Ul3VO4jxvEtAZvUrPaA/s2048/DSCF0512.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDGcflGVLifHwjd5t2kMThgi47QLa8sltippAocH_y1GGJ7QLuVxys1FfDiSO_c5Q8tGvg72Pt84YTibqi4KHSUzj2QvcJE1WBVJhRreGOGmMqC20W4U3OgB5Ul3VO4jxvEtAZvUrPaA/s320/DSCF0512.JPG" width="320" /></a></div><span style="font-family: verdana;">I am a bit late to the party, but last weekend while walking the dog I discovered the bacon baps at Rockwater. Good slices of proper farm bacon in a white roll.</span><p></p><p><span style="font-family: verdana;">Rockwater is the new name for the site that used to be "The View" in its last incarnation. A popular spot during the summer for beer and an ice cream, it was always a bit underwhelming in the quality of the outdoor seating - picnic tables - and the dark and gloomy interior.</span></p><p><span style="font-family: verdana;">While the main building is being redeveloped with a new glass frontage and sheltered roof terrace. There are two sets of shacks either side, serving food, ice cream, coffee and a <span style="background-color: white; color: #222222; font-size: 16px;">licensed</span> bar. A treat is that the bar serves <a href="https://www.unbarredbrewery.com/" target="_blank">Unbarred brewery</a> beers, a local craft brewery.</span></p><p><span style="font-family: verdana;">The seat area out the front has been made over with a low walled platform with solid bench tables. The entrance has hand gel and bins, to keep safe and tidy. </span></p><p><span style="font-family: verdana;">During the morning the coffee shack also has pastries, and the ice cream shack sells ice cream for dogs ... making this a perfect pit-stop on the morning walk. </span></p><p><span style="font-family: verdana;">The food from the shacks is good quality (and therefore pricey!) seafood. I haven't tried it yet, but the prawn cocktail looked awesome. I hope that they continue the bacon rolls for dog walkers during the winter months.</span></p><p><span style="font-family: verdana;">Downstairs and around the back, the underground gym have based themselves. Using the lawn area for workouts while lockdown has prevented gyms operating indoors.</span></p><p><span style="font-family: verdana;">Looking forward to seeing how the bar/restaurant turns out when it is finished. </span></p>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0Western Esplanade, Hove BN3 4FA, UK50.8255505 -0.187283622.515316663821153 -35.3435336 79.135784336178844 34.9689664tag:blogger.com,1999:blog-868828809142579100.post-85217382221141820052016-07-17T10:51:00.001+01:002016-07-17T10:59:36.518+01:00Franco Manca<div class="separator" style="clear: both;">I'm back! Maybe :-) going to try shorter blogs on my phone. So excuse the autocorrect errors. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The Surf & Ski is no more! In its place is the recently opened Franco Manca. This is a small chain from London, who serve simple sourdough pizza. They don't take bookings and although this was a busy Saturday night it didn't matter. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuGQyPYPpI9XgbKxj3vf4qz_hm_FUwUjle7QULHgL7JOLiOAzHggNZJsXevI5DOFNN3FUlTUdYUrnW04zmWRGuRbPsMJuTmWkCnMcMj2OyaU6OEt3dEFUznFqBr4eUZfCsASEiD6FaD0/s640/blogger-image--1376386999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuGQyPYPpI9XgbKxj3vf4qz_hm_FUwUjle7QULHgL7JOLiOAzHggNZJsXevI5DOFNN3FUlTUdYUrnW04zmWRGuRbPsMJuTmWkCnMcMj2OyaU6OEt3dEFUznFqBr4eUZfCsASEiD6FaD0/s640/blogger-image--1376386999.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The menu is simple. Consisting of six standard pizzas and a special. The two beers are no logo craft brews. On this occasion myself and my gin drinking companions all opted for number four - the ham and mushroom. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4qkV5Dk6fosY6j3vjT2uP_x1EKHN99Nayf6fuq-ammOWYO8zJRgBkQGHXqkQz_HNPGV7Y_L0Dyz5UVYdVRi4p8LNJOAB5YbkdApeChRJhvZfrAdC0J55EorcWIX1DIMUBCstacIIWOw/s640/blogger-image--572207275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4qkV5Dk6fosY6j3vjT2uP_x1EKHN99Nayf6fuq-ammOWYO8zJRgBkQGHXqkQz_HNPGV7Y_L0Dyz5UVYdVRi4p8LNJOAB5YbkdApeChRJhvZfrAdC0J55EorcWIX1DIMUBCstacIIWOw/s640/blogger-image--572207275.jpg"></a></div></div><br></div><div class="separator" style="clear: both;">The flavours were good with quality ingredients. Just the right amount of basil to give it freshness, but not so much as to overpower the other flavours. The ham was Gloucester Old Spot and home cured. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">One downside on the actual pizza was the base. My personal taste is for thin crispy Roman style crusts. I've not been to Naples but these looked like authentic Neapolitian bases to me. This didn't distract from the great flavours too much, I just didn't eat all the crust. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The service was prompt and the staff friendly. With so many hard surfaces, the background noise occasionally made it hard to hear conversation. Added to that t<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">he prices were low compared to say Pizza Express, which also always seems to take an age to pay and leave. </span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I think that Franca Manco will be my quick pizza stop in town. (Although Pizzaface is still my favourite takeaway!)</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">For a more comprehensive look go to Rosie Posie's Pudding & Pies blog, which is excellent, at </span><a href="http://www.rosieposiespuddingsandpies.co.uk/2016/06/review-franco-manca-pizza-brighton.html?utm_source=twitterfeed&utm_medium=twitter&m=1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.rosieposiespuddingsandpies.co.uk/2016/06/review-franco-manca-pizza-brighton.html</a></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-4124331333179953332013-09-29T20:53:00.000+01:002013-09-29T20:53:24.034+01:00RECIPE: Creamy Lemony Chicken and Pasta<span style="font-family: Verdana,sans-serif;">I done gone made a recipe!! I'm not exactly the next Delia Smith or Jamie Oliver but just a little something to prove that I <i>can </i>cook and don't just eat out (e.g. this whole blog) or <a href="http://yespurlease.blogspot.co.uk/2012/09/sainburys-italian-ready-meal-deal.html">get microwave meals</a> all the time!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">This is something simple I knocked up as I really wanted a dinner with clean and fresh lemon flavours but that was also creamy. I vaguely remembered something the girls at uni used to cook with courgettes and lemon zest, but that seemed to much like hard work so I came up with this :-) takes about 10 minutes prep time, 1 hour to marinade and another 10 minutes to cook ... nice easy, quick and tasty!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Serves 1:</span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">250g of Chicken Breast</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 "egg sized" lemons (or equivalent)</span></li>
<li><span style="font-family: Verdana,sans-serif;">50g dried pasta</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 courgette</span></li>
<li><span style="font-family: Verdana,sans-serif;">pinch smoked paprika</span></li>
<li><span style="font-family: Verdana,sans-serif;">pinch ground cumin</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp coriander paste</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 tsp garlic paste</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 tsp ginger paste</span></li>
<li><span style="font-family: Verdana,sans-serif;">pinch salt</span></li>
<li><span style="font-family: Verdana,sans-serif;">pinch peeper</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tablespoons of </span><span style="font-family: Verdana,sans-serif;"><span class="st">Crème fraîche</span></span><span style="font-family: Verdana,sans-serif;"> </span></li>
</ul>
<ol>
<li><span style="font-family: Verdana,sans-serif;">Put the juice of the lemons in a bowl - I squash the lemons before cutting as it makes it easier to get the juice out.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the coriander, garlic and ginger paste to the bowl - measurements are rough guesses and are just to add a bit of depth to the flavour and not over power the lemon.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the paprika and cumin to the bowl and mix up until it's blended in a bit.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Chop the Chicken into bite sized cube and then add into the bowl and mix until the meat is covered by the marinade - season to taste with salt and pepper</span></li>
<li><span style="font-family: Verdana,sans-serif;">Leave for at least an hour to give the marinade a chance to ... er, marinade.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Heat up some water and place the dried pasta in it - I like to put a little bit of oregano and olive oil into the water as the pasta cooks.</span></li>
<li><span style="font-family: Verdana,sans-serif;">While the pasta is cooking, slice the courgette and steam the courgette slices- I do this in a steamer over the pasta.</span></li>
<li><span style="font-family: Verdana,sans-serif;">With your third hand :0) put the chicken in a sauce pan with all the marinade on a moderate to high heat - if you have chopped the chunks up correctly it should take about the same time as the pasta, in my case 10 minutes.</span></li>
<li><span style="font-family: Verdana,sans-serif;">When the pasta, courgette and chicken have finished cooking add to one pan and stir in two large dollops of </span><span style="font-family: Verdana,sans-serif;"><span class="st">Crème fraîche</span> until it's all mixed in.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Serve and enjoy!</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">I tend to cook on instinct and with very rough estimates of how much flavour I want from each ingredient, but hopefully I've got the proportions right here :-)</span>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-16270007975611975842013-09-22T15:14:00.000+01:002013-09-22T15:14:25.790+01:00Street Food in Brighton<span style="font-family: Verdana,sans-serif;">I had originally intended to write up some thoughts on street food in Brighton before the August bank holiday and Street Diner extravaganza, but since I've been very slack on food writing here it is after some delay!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I've been in or around Brighton most of my adult life, growing up in the Sussex countryside and attending Sussex uni. One thing that seems obvious to me in the increase in quality street food, there have been some very good fine dining establishments but getting something like a decent burrito was difficult. For example <a href="http://feedetgastro.wordpress.com/2010/08/11/carnitas-burritos/">this blog post from 2010</a> shows the scarcity of burritos in particular but a similar story was the case for other quality street food.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Luckily the past couple of years have seen two trends that have helped those in search of quality food on the move. The first is the rise of popularity of the Tex-Mex slow cooked street food, slow cooked meats and other American fast food such as burgers and hot dogs. The second are the street food markets like Street Feast in Dalston and the Street Diner closer to home in Brighton where you can sample these foods without having to run around town to find them.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">In the past couple of years my Sunday brunch has consisted of either a fry up or Eggs Benny but today I had slow cooked British beef in Harvey's ale topped with a British raclette cheese from Spade and Spoon swiftly followed by a Honeycomb cakes "Chockwork Orange" brownie. (Although probably a bit rich for most Sundays! :-) The variety and quality of the food in this one small space is impressive. Moving the Street Diner from Brighthelm gives a bit more space and light to the proceedings, but not sure if it will be that much further to walk for the lunchtime crowd.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Reading the menu from Jamie Oliver's Diner I had been interesting in going there. The variety of food I like eating at the moment is well represented and easy to arrange a group of peeps with different tastes. However the reviews I've seen have highlighted the potential pitfall in such a range - poor focus an drop in quality in not doing one thing well. Luckily I think the guys developing in Brighton are growing more organically, trying and testing their offering. Indeed reading about the start of MEATliquor sounds a similar story to our own Troll's Pantry.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">As an observer I think the state of the food ecosystem in Brighton is a fairly good state, we have the fine sit down establishments and food festivals that we've had for a while but now we have some quality "fast food" and a regular gathering to sample this. Also looking forward to finding out more about the community cafe that Seven Bees is talking about opening in Kemptown.</span> <span style="font-family: Verdana,sans-serif;">Brighton folk, have we ever had it so good?</span><br />
<h3>
<span style="font-family: Verdana,sans-serif;">Sources</span></h3>
<ul>
<li><a href="http://cheesenbiscuits.blogspot.co.uk/2013/05/jamies-diner-piccadilly.html"><span style="font-family: Verdana,sans-serif;">Cheese and biscuits review of Jamies Oliver's Diner, Piccadilly</span></a></li>
<li><a href="http://www.bbc.co.uk/food/0/22847852"><span style="font-family: Verdana,sans-serif;">King of the grill: Embracing the American barbecue on BBC Food blog</span></a></li>
<li><a href="http://feedetgastro.wordpress.com/2010/08/11/carnitas-burritos/"><span style="font-family: Verdana,sans-serif;">Feed & Gastro: Wail no burritos in Brighton (from 2010)</span></a></li>
<li><a href="http://www.guardian.co.uk/lifeandstyle/2013/jun/15/fast-food-upmarket-street-feast?CMP=twt_fd"><span style="font-family: Verdana,sans-serif;">Dodgy kebabs are out, gourmet burgers are in, as fast food turns into top-quality cuisine on Observer food blog</span></a></li>
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<span style="font-family: Verdana,sans-serif;">Places to try</span></h3>
<span style="font-family: Verdana,sans-serif;">There are so many, but here is my pick from the past couple of months: </span><br />
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<li><a href="http://thetrollspantry.wordpress.com/"><span style="font-family: Verdana,sans-serif;">The Troll's Pantry</span></a></li>
<li><a href="http://www.honeycombcakes.co.uk/"><span style="font-family: Verdana,sans-serif;">Honeycomb cakes</span></a></li>
<li><span style="font-family: Verdana,sans-serif;"><a href="https://www.facebook.com/TheLittleBlueSmokehouse">The Little Blue Smokehouse </a></span></li>
<li><span style="font-family: Verdana,sans-serif;"><a href="https://www.facebook.com/thespadeandspoon">The Spade and Spoon</a> </span></li>
<li><span style="font-family: Verdana,sans-serif;"><a href="https://www.facebook.com/TostonTolon">Toston Tolon</a></span></li>
<li><span style="font-family: Verdana,sans-serif;"><a href="http://www.likklebickle.co.uk/">Likkle Bickle</a></span></li>
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Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0York Place, Brighton, The City of Brighton and Hove BN1, UK50.828590299999988 -0.1356127000000242350.826082799999988 -0.14065520000002424 50.831097799999988 -0.13057020000002423tag:blogger.com,1999:blog-868828809142579100.post-65071803343482017022013-03-03T20:28:00.001+00:002013-03-03T20:31:28.900+00:00Waggon and Horses<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">One lunch time I headed out with a couple of hungry companions. Since this was the begining of the week the <a href="http://yespurlease.blogspot.com/2012/09/yet-another-new-food-blog.html">Troll's Pantry</a> was sadly closed, so we were roaming the streets looking for some meaty treats. It wasn't long before we were in <a href="https://plus.google.com/106589282642178853794/about?gl=uk&hl=en">The Waggon and Horses</a> a smallish pub that now claims to cook "Brighton's best burgers".</span></div>
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<span style="font-size: small;">They certainly had a wide range of burgers, including the rather stomach bursting burger between two grilled cheese sandwiches! Could the kitchen keep up the quality with this wide range of burgers? Would the raw ingredients be as good as Troll's pantry? Unfortunately I didn't have my camera on me, and I was also feeling a bit light headed, so excuse the blurry shot below!</span></div>
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<span style="font-family: Verdana,sans-serif;">The Zombie Head Shot was an interesting choice - guacamole, blue cheese, salsa, red onion, tomato and lettuce (I may have missed an ingredient, but that's enough!)</span>. <span style="font-family: Verdana,sans-serif;">One nice touch that I didn't notice until about half way through was the head shot, a small piece of the bun had been gouged out and some tomato ketchup spread around to represent the blood that had shot out!</span><br />
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<span style="font-family: Verdana,sans-serif;">There was a good combo of flavours and the burger was certainly filling enough without any chips ... although of course I did have a couple of "spare" chips that my companions couldn't quite manage ;-)</span> <span style="font-family: Verdana,sans-serif;">The ingredients were mostly good quality, but a couple of things let it down for me. First, the buns were a generic shop bought style bap</span>. <span style="font-family: Verdana,sans-serif;">Secondly the meat patty seemed a bit dense. </span><br />
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<span style="font-family: Verdana,sans-serif;">I'd go back for the range of toppings, prompt and friendly service, opening hours and for both the range of spirits and real ale on offer to accompany your choice of burger. However, if I was really in the mood to eat a quality burger then Troll's Pantry retains the crown and is worth the extra walk for lunch.</span><br />
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Further Reading</h3>
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<a href="http://brightonsource.co.uk/bars-and-food/brightons-best-burgers/">Brighton's Best Burgers</a> - Old Source magazine round up, things have moved on a bit but good places listed</div>
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<a href="http://brightonburgers.wordpress.com/">Brighton Burgers</a> - Blog I'm watching with interest for obvious reasons :-) The Krispy Kreme burger looked heart attack inducing!</div>
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<a href="http://thetrollspantry.wordpress.com/">The Troll's Pantry blog</a></div>
<br />Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0Wagon and Horses, 109 Church Street, Brighton, The City of Brighton and Hove BN1 1UD, UK50.824082399999988 -0.1383803999999625.302047899999987 -41.446974399999959 76.346116899999984 41.170213600000039tag:blogger.com,1999:blog-868828809142579100.post-70706496318732420572013-02-26T18:20:00.002+00:002013-03-03T20:19:52.162+00:00Lisbon Snack-Bars<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After the UK road trips something slightly further afield ... LISBON!!! one thing that I love about travelling is sampling the local food culture and my current favourite is the Portuguese "Snack Bar". These are like a mixture of social club, bar, pastry shop and cafe. As an introduction to Portuguese life it was fascinating sitting and watching the patrons come and go, nipping in for a quick espresso and custard tart before heading back out to street.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My first experience was at the Milu restaurant where the local speciality sausage Alheira was recommended. This was a tasty sausage dish with chips, pickled cauliflower, shredded carrot, rice and topped with a fried egg. Very nicely spiced sausage and English chip shop style chips. The pickled vegetables were a bit of a shock if you were not expecting them! ;) </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Alheira, ovo, batatas frita</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To be honest I wasn't that sure what to make of the Alheira ... or what was in it! It was tasty and filling though.The proper chips were a revelation, I kind of expect everywhere to do the healthier fry style chips outside of the UK. These weren't quite to the standard of beef dripping fried chips that you get in the North East, but not far off a decent Southern chippy back home.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The next experience was the <span class="Apple-style-span" style="line-height: 16px;">Pastelaria Snack-Bar O Farnel Restaurant where the lunch menu included a hot plate and drink for €5. I chose the pork chops that were marinated and grilled. Served with chips and carrot salad. The meat was surprisingly tasty and well cooked, part of the charm of the Snack-Bar is that it has a rough and ready unpretentious nature .... I'm sure back home this dish would be presented a bit better and charged out at about £10 </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span class="Apple-style-span"><a href="http://sausage.wikia.com/wiki/Alheira">Alheira on Sausage Wiki</a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="http://recipeland.com/recipe/v/Alheiras-de-Mirandela-2953">Alheiras de Mirandela recipe</a></span></div>
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Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com02715-311 Lisbon, Portugal38.7252993 -9.150036399999976338.6262218 -9.3113978999999762 38.8243768 -8.9886748999999764tag:blogger.com,1999:blog-868828809142579100.post-65975016786238488922013-01-07T21:34:00.003+00:002013-09-29T20:52:02.064+01:00RECIPE: Parma a la Pom<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Something a little different today ... a RECIPE!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whilst living in Melbourne I grew to love a simple pub dish that is a staple out there- the Chicken Parmigiana or more simply the Chick Parma. With most pubs having some kind of "Parma and Pot" deal during the week.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">There are three key components to this dish</span><br />
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Chicken schnitzel (plus ham plus sauce plus cheese)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Chips</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Salad</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">each component can be made the easy/lazy way or the "proper" way and depending on time and taste you can mix and match how much effort that you want to put into each component ;-)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here I've gone for a fairly lazy yet tasty way. First things first do you prep and get everything ready, here are my ingredients ...without the chips that came from the chip shop shortly before serving.</span><br />
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<span style="font-family: Verdana,sans-serif;">First off get the chicken schnitzel (or "steak" or "escalopes") in the oven for about three quarters of the time they would take to cook alone. Here mine would take 20 minutes so I left them in for 15 minutes. You might find a glass of wine is a good reward for all the hard prep work that you've done so far.</span></div>
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<span style="font-family: Verdana,sans-serif;">You could mix it up here by using Pork Escalopes and slices of chicken ... </span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Once they have started to crisp up and brown take them out and top <span style="font-size: small;"><span style="font-size: small;">with</span> ham (here freshly sliced before topping). If you've made your own <span style="font-size: small;"><span style="font-size: small;">schnitzels</span> then you could put the ham<span style="font-size: small;"> <span style="font-size: small;">inside the breadcrum<span style="font-size: small;">bs.</span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />Next the pasta sauce, this should be "Napoli" sauce but in the UK I use Puttanesca sauce. Cover the ham with as much sauce as you dare! You can also save any left over sauce and heat up and then serve up at the end. </span><br />
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<span style="font-family: Verdana,sans-serif;">Next liberally cover in grated cheese. I use a nice mature cheddar (and usually end up eating half of it before it makes it onto the Parma ;)</span></div>
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<span style="font-family: Verdana,sans-serif;">Then put back in the oven for half the time the chicken would take alone when the cheese topping should be bubbling and brown.</span> <span style="font-family: Verdana,sans-serif;">Now is also a good time to have a little taste of wine ;)</span></div>
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<span style="font-family: Verdana,sans-serif;">While the chicken is finishing off in the oven, plate up the salad artistically on the plate. Use whatever is seasonal and local - or failing that whatever healthy salad stuff that you find tasty.</span></div>
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<span style="font-family: Verdana,sans-serif;">After 10 minutes as you can see, the cheese was nice and golden and the chips had arrived from the chip shop!</span></div>
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<span style="font-family: Verdana,sans-serif;">Et volia, plate up the parma on top of the chips and serve with your favourite salad dressing. I also love mayonnaise on my chips, so use it for both :-) </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Further Reading</span></h3>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://parma.com.au/">Chicken Parmigiana Ratings</a> (Australian site that reviews Parmas)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://en.wikipedia.org/wiki/Parmo">Parmo</a> - Wikipedia's page on the Teeside version</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Couple of recipes if you want to cook all of it from scratch: </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.bestrecipes.com.au/recipe/katherines-napoli-sauce-L3194.html">Katherine's Napoli Sauce</a> </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.gourmet-chick.com/2012/03/how-to-make-best-chicken-schnitzel.html">Chicken Schnitzel Recipe on Gourmet Chick</a> </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://just-rodney.hubpages.com/hub/How-to-Make-a-Chicken-Schnitzel">Chicken Schnitzel by Just Rodney</a> </span>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-15323578645885169122012-12-31T16:38:00.002+00:002013-01-02T23:38:10.040+00:00Istanbul GrillT<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">his blog is mainly based in Brighton and Hove with<a href="http://yespurlease.blogspot.com/2012/11/shrimpys.html"> the odd road trip to sample fine food</a> so to finish of 2012 I thought where can I go and what can I eat to see the year off in style. Of course dear reader the obvious answer was a takeaway in Scarborough.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Well it was obvious to me ;) Every year I make the trek up north to see my family in the week before Christmas (and hope that I don't get snowed or flooded in!) IT's been a few months since I've been up there and the first time since blogging about food, so I thought I'd see what is going on.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Unfortunately I was a bit of a recluse up there and only had home cooked meals most of the time. One exception to this was a takeaway, which I ordered via <a href="http://www.just-eat.co.uk/">Just-Eat</a>. This was the first time I'd used the service, mainly because my mum couldn't find a local menu quickly enough. The site was simple to use and allowed me to find a suitable meal in minutes. A nice touch was that one of the first emails that I received had the subject of "Thank you for not cooking", Just-Eat you are most welcome! ;) This email confirmed the phone number of the establishment that I had ordered from and my order.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chicken Parmesan with Ham and Mushroom</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The meal in question was a north eastern delight - a <a href="http://www.bbc.co.uk/tees/content/articles/2005/09/09/parmo_feature.shtml">Parmo</a> or Chicken Parmesan with Ham and Mushroom - from the Istanbul Grill. This beast arrived in a large pizza box with the free but optional salad and garlic sauce. Unfortunately my plate wasn't large enough to take the Parmo and any chips or salad, so I had to slice it in half and tackle it in two servings. The salad was pretty standard kebab/burger fare with onions, cucumber, lettuce and a couple of chilli peppers fancied up by a slice of lemon. The chips were served with a sprinkling of paprika that was a nice touch. The chips themselves were nothing special, not too greasy and crisp.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Chicken breast was quite nice considering it came from a takeaway. The bottom was a bit soggy though and the breadcrumbs had a bit of a soggy cardboard texture. The ham and mushrooms were a good addition - other toppings were available - and helped break up the stodginess of the cheese. I'm not sure what kind of cheese it was, but it wasn't parmesan and I'm pretty certain that you won't find it in La Cave A Fromage on Western Road ;)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I didn't go local and smear the garlic sauce over everything, so I might have missed out, but I did eat some with each mouthful and it's quite strong! All I could taste the next day was garlic, which wouldn't have been good with a hangover :-)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Overall, quite a solid meal at a reasonable price that was very easily selected and ordered via the internet. A recluses dreams come true. I'm familiar with the Australian version of this dish and I'm going to do a recipe of my take on it in the New Year, so keep reading ...</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hope everyone had a Merry Christmas and I wish you all a Happy New Year!</span></div>
Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-23532676107171567562012-12-01T10:00:00.000+00:002012-12-01T18:56:22.633+00:00Seven Bees<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And back to Brighton for a classic. The story of my love affair with Seven Bees starts a couple of years ago. I was sitting on the beach on a late summer's evening with some good companions. When the night started drawing in and the party dwindled in size, me and the final companion headed to the Globe pub - more of the Globe and its burgers in a later post. It was here that we started reading Source magazine during a lull in conversation. Luckily for me it was the issue with a special roundup of fry ups in Brighton, seeing the address we were intrigued and set off on a hunt for the twittern and its secret cafe. Surprisingly to me now we couldn't find it and it took another daytime trip when they were open to see it - I blame the cider ;)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The cafe itself is quite small and cosy with memorable table covers, you know if you've seen a Seven Bees breakfast on instagram ;) All the ingredients are locally sourced where possible with a range of breakfast options. The fry ups come in three sizes - Big, Bigger and Biggest with the option to build your own from the different components. As per the photo below I always used to go for the Biggest ...</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Biggest breakfast</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My new standard breakfast is a Bigger with extra black pudding. Sometimes if I'm feeling adventurous I'll have my eggs scrambled and my bread </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">fried</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. This started a few weeks ago when </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">my companion at the time had ordered it, I thought, why not? f*$k it! so,</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> I ordered some for a change as well. It was awesome, I haven't had fried bread in a while and it knocks the socks off "boring old" toast ;)</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bigger with added black pudding</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Having said that I do actually like the toast here, the bread is fresh from a bakers down the road in Hove and the butter melts into the bread and tastes like summer fields and camping. I don't have real butter that often anymore and this is a nice treat. The sausages are the best breakfast bangers I've had in Brighton .. certainly a world away from the awful cheap and nasty late night takeaway sausages.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Interestingly Iain has chosen to go for potato latkes instead of say hash browns or the sacrilege of chips - although I have heard people ask for chips! chips?! for breakfast?! I quite like this touch. I do love hash browns, but they can often be a bit greasy. The latkes on the other hand feel fresh with a soft and moist texture.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Further reading</span></h3>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small; font-weight: normal;"><a href="http://brightonsource.co.uk/bars-and-food/secret-eater-special-fry-ups/">SOURCE special on fry ups</a> - the review that started it all for me</span></h3>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.flickr.com/photos/lomokev/tags/fullenglish/">Lomokev's Full English photos on Flickr</a></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> - embarrassingly I kept bumping into him at seven bees with my camera, which I had usually taken exactly ZERO photos on that weekend. He usually looked at the camera and then at me, wonder what he was thinking :-)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small; font-weight: normal;"><a href="http://en.wiktionary.org/wiki/twitten">Twitten</a> - incase anyone thinks it's a typo or spelling mistake ;)</span></div>
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Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-40843487001791029132012-11-29T12:01:00.000+00:002012-11-29T12:01:00.043+00:00Hobbs<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Another post from a trip to "that there London town" as my fictional Irish mum calls it. And another first, the first post that I've used a photo by someone else!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Down in Borough Market is <a href="http://boroughmarket.org.uk/hobbs-meat-roast-2">Hobbs</a> on Bedale Street. It's an awesome vendor of street food and in particular slow cooked pork. I headed there with a gaggle of companions (mostly of the good kind ;) and the majority of us went for the pulled pork bap. We lucked out as we had our baps made from a fresh batch of pork. This was excellent meat, moist and tender served up with a bit of BBQ sauce and some coleslaw. For a quick and hearty snack I can't recommend this enough ... unless you are a vegetarian.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As well as white and brown baps this is available in a baguette. The only minor downsides were that coleslaw was a bit inoffensive and could've done with a bit more of a kick to it and I don't like crusty bread, so would've loved to get my mouth around a floury bap. The hog roast looked awesome with nice thick bits of crackling, which I wasn't lucky enough to try this time! Also nearer the London Bridge station end of Bedale Street is a bakery that sells large cup cakes exploding in chocolatey goodness.</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Think that next time I'll have to go for the lush looking hog roast, which is also 50p cheaper :-)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Further Reading</span></h3>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.thelondoner.me/2012/02/coca-cola-pulled-pork.html">Coca cola pulled pork</a> - 3 ingredient pulled pork recipe</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.flickr.com/photos/neilchalk/tags/boroughmarket/">My Borough Market Photos on Flickr</a></span><br />
<a href="http://cathedral.southwark.anglican.org/visit/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Southwark Cathedral</span></a>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-89978616424601477372012-11-28T12:01:00.000+00:002012-11-28T23:22:59.930+00:00Shrimpy's<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://shrimpys.co.uk/">Shrimpy's</a> at the Filling Station is something a little different for this blog</span><br />
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's a pop-up restaurant.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's a London venue.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And I'm eating at the bar.</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Behind King's Cross and St Pancras stations and a short walk within view of the Guardian/Observer's offices is an old petrol station due for demolition in 2014. I don't to want spoil the experience of going in too much, as I think that's part of going there (the pictures in the old reviews that I link to below are spoilers but not exactly as it looks now ;)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The view when you first approach is mysterious, the green neon "Filling Station" and wavy plastic cover simultaneously enticing you in but hiding the delights yet to come.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0Arbauv_50QZd-jzlk6EHo5Q66rWo8F3MeRFoZmTPXejuWgzOwJ27Wm-Hddq_063il9MtUgHgRVHhrEt9J18JjroL1iaeQLGhsNcRZ7lvfyXsvfZqEsMTN9-Y4JsZ85evTJsPmIkEV0/s1600/filling_station.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0Arbauv_50QZd-jzlk6EHo5Q66rWo8F3MeRFoZmTPXejuWgzOwJ27Wm-Hddq_063il9MtUgHgRVHhrEt9J18JjroL1iaeQLGhsNcRZ7lvfyXsvfZqEsMTN9-Y4JsZ85evTJsPmIkEV0/s320/filling_station.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The venue</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">During the colder months the space is restricted to the inside of the old petrol station building. It looks like the old forecourt has an outdoor eating and service area looking out onto the canal. A can sense a trip next summer coming on :-) The petrol station has been converted very well in a sumptuous and solid feeling restaurant. It doesn't have the pop-up feel of a borrowed space, it feels like it is <i>meant</i> to be there. The tableware, uniforms and quality of the fittings made me feel like I was in a venue with a tradition dating back to the early 20th Century if not the 19th Century, yet without feeling stuffy or awkward.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Neither my companion nor I were very used to navigating this part of London, I only stop here to jump on a train either going north or south, so we took slightly longer than needed to reach the Filling Station from Kings Cross. The smart way is to go out the back towards the Art College and then look right. Luckily we had bags of time, so headed to the pub that was full of art students.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We had 7:30pm reservations at the bar and the restaurant was full. Our seats were immediately in front of the serving hatch looking into the main cooking area of the small kitchen. Another bonus is that the main barman mixing the cocktails was working right by us. I'm not sure if seeing the range of food and drink being prepared and served was a help or hindrance! </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We started with a Shrimpy's Fizz cocktail that I wasn't too sure of, I'm not a fan of bubbles based cocktails that are then made sour. The next drink a Paddington Bear was much more to my liking, I love apricot brandy and this cocktail stopped it from being too overbearingly sweet.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To start I had the s<span class="Apple-style-span" style="color: #141413;">moked trout with shaved fennel, avocado, chipotle. The trout was nice and fresh with a good balance of flavours from the other ingredients. The fennel was nice and not too overpowering and the first time I've had it with avocado.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #141413;">For the main I had </span></span><span class="Apple-style-span" style="color: #141413;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Duck breast with sweet potato puree, pear and grapes. The duck breast was moist without being too fatty. The fruit were a perfect compliment with the duck, stopping it from being too heavy. We went a bit mad on the sides ordering both a green salad and some chips. In hindsight I needed neither! I soldiered on and attacked the chips though, along with all of two leaves from the salad :-)</span></span><br />
<span class="Apple-style-span" style="color: #141413;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span>
<span class="Apple-style-span" style="color: #141413;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I did get a bit of food envy from the </span></span><span class="Apple-style-span" style="color: #141413;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Skirt steak with chimichurri. This was a tasty and tender cut of meat. The chimichurri was fresh and vibrant. The only things missing from this "Steak et Frites" were the chips, hence the side order of chips after I'd already thought I could do with eating healthier and ordering the green salad ;)</span></span><br />
<span class="Apple-style-span" style="color: #141413;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span>
<span class="Apple-style-span" style="color: #141413;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Can't wait to go back, depending on the menu at that time I'm not sure if I'd go for the Skirt or, for what turned out to be their speciality, the Soft Shell Crab burger. I had probably read and remembered this from a review before going in the summer, but it quickly became apparently when ever order included at least one of the soft shell burger. One table of four was 100% soft shell goodness!</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px; font-weight: bold;">Further Reading</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.metro.co.uk/lifestyle/restaurants/904777-shrimpy-s-in-king-s-cross-is-a-ray-of-sunshine">Metro - July 2012</a> (Review)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.independent.co.uk/life-style/food-and-drink/reviews/shrimpys-kings-cross-filling-station-london-8005632.html">Independant - August 2012</a> (Review)</span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.bbc.co.uk/food/0/20154487">Calf's head: The Beef cuts Britain forgot</a> from the BBC</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.foodrepublic.com/2012/11/05/why-fernet-fueling-restaurant-industry-and-not-bad">Why Fernet is fueling the restaurant industry and not as bad tasting as you think</a> - I saw several varieties of Fernet behind the bar, which piqued my interest.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.kingscross.co.uk/">King's Cross area development </a> </span>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-5182115372643377062012-11-25T14:57:00.001+00:002012-11-25T14:57:09.231+00:00Pies at the Amex<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I started this blog post waaaaaay back in September near the beginning of the football season. I had heard that <a href="http://www.piglets-pantry.co.uk/">Piglet's Pantry Pies</a> were good and was determined to eat my way through the menu!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This week I was slightly surprised by the pre-match email telling me that the club had parted company with the caterers Azure. Although they did commit to providing quality local produce like Piglet's Pantry and <a href="http://www.harveys.org.uk/">Harveys</a>, while twitter was awash with fears that these would go to be replaced with the likes of Carlsberg and Pukka pies.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So, anyway, I've now worked through the menu and had the Chicken and Leek, Chicken Balti, Steak and Ale and one weekly special pie - Chilli! They all share the same basic characteristics - good quality ingredients, well made pastry, thick rich and luxurious gravy and real chunks of meat. These are worlds apart from Pukka pies or the other factory line pies that come in foil dishes, which I've had in sports grounds around the world.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskrddESWBp4XutFsWBOrEGdjt8Biyx4R9cjdTKZQxy9JCDl4aRy-SRL4B3X1qLAAlBQlkd7tXBZ1TAy4eXDQDF7FhGBkVu_OYEJo9h86q3ooDuHhoOwxFMCx9srrrxYiVpZT40uGpPpM/s1600/bhafc-beef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskrddESWBp4XutFsWBOrEGdjt8Biyx4R9cjdTKZQxy9JCDl4aRy-SRL4B3X1qLAAlBQlkd7tXBZ1TAy4eXDQDF7FhGBkVu_OYEJo9h86q3ooDuHhoOwxFMCx9srrrxYiVpZT40uGpPpM/s320/bhafc-beef.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Steak and Ale Pie</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The above picture doesn't really do them justice, but I've not taken a photo with a proper camera and my phone can't cope with the lighting! I've also missed out on a couple of specials like meat, potato and pea puree as I've been in 1901 club (hospitality) seats. I'm glad that I got a chance to sample the Chilli pie this week, it was awesome. I would quite happily have had a full portion of that with some cornbread and sour cream for my dinner. They did have a list of ingredients on the concourse counter, the only two that I can remember is that they used Scottish beef and some chocolate.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">At a cold football match I have to say that the Chicken Balti is my firm favourite, although if the Chilli was on the menu every week then I'd probably go for that. Much nicer depth of flavour and mince dishes are probably better suited to being cooked up and then kept warm in the concourses. If I got one to <a href="http://thelatest.co.uk/brighton/2012/03/28/piglets-pantry-pies-go-down-a-storm-at-the-amex/">have at home</a> then I'd probably go for the Steak and Ale accompanied with peas, new potatoes and gravy.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One special that I have</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> heard </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">lots of good things about, which that I hope they do again, is a little number featuring Chorizo. Here is hoping .....</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Further Reading</span></h3>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://wearebrighton.com/blog/2012/11/albion-sack-caterers/">Albion sack caterers</a> - We Are Brighton post</span></div>
Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com4tag:blogger.com,1999:blog-868828809142579100.post-41741673554570595592012-10-31T12:00:00.000+00:002012-10-31T14:50:18.147+00:00Mesmerist<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Mesmerist pub is one of my favourite pubs in town with interesting decor, suit of armour with a chicken head anyone? and also a barbers chair upstairs!!! This was actually one of my first roast trips since the weather took a change to the cold side and we couldn't pretend it was summer anymore, but I've only just remembered I went and put the photos on my computer!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The meat was a nice cut served with a bit of colour on the edges yet still tender and moist. The potatoes were also very fluffy on the inside and crisp on the outside - just like proper roast potatoes should be! The gravy was superb, bit on the runny side, but bags of flavour.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: xx-small;">Originally this said "funny" and not "runny", the gravy <span style="font-size: xx-small;">must've</span> been made of laughing stock ;) - joke thanks to Gordon Wuest.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLibg0vNudfD1LrjrPPYGLQZqbl1h7wsGu_IFpZZm4kA3EiREbGE30JcyQtvPjYWjEAQMDmgAiG9yY9LgY71XAT72sAHu0T2QyTsDe5i2vrN0cBdW-bFzTkcnHtlZvpcvbiQgpfBOf6bM/s1600/mesmerist+-+beef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLibg0vNudfD1LrjrPPYGLQZqbl1h7wsGu_IFpZZm4kA3EiREbGE30JcyQtvPjYWjEAQMDmgAiG9yY9LgY71XAT72sAHu0T2QyTsDe5i2vrN0cBdW-bFzTkcnHtlZvpcvbiQgpfBOf6bM/s320/mesmerist+-+beef.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Roast Beef</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I wasn't so sure about the yorkshire pudding. The photo above was taken as it was served, bit overdone and brittle. The vegetables were a bit of a weird mix, beans, purple cabbage, carrot and some mash/puree thing that didn't have much flavour. I did get a bit of food envy as the pork belly did look lush, with crispy crackling and soft tender meat.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYycMjnj3LbmskyHl4BCGVswJnCbNDFUzsP5GI0O-nIdeg18giHAS7uyGV8ZRFwLoWCwKg8cYGRv3kyY5K1NXKU4G2lf5BzLicXpqUD2wjAPNEjRxe8gw1gqSBP9yjmaf5AJPinIgthxM/s1600/mesmerist+-+pork+belly.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYycMjnj3LbmskyHl4BCGVswJnCbNDFUzsP5GI0O-nIdeg18giHAS7uyGV8ZRFwLoWCwKg8cYGRv3kyY5K1NXKU4G2lf5BzLicXpqUD2wjAPNEjRxe8gw1gqSBP9yjmaf5AJPinIgthxM/s320/mesmerist+-+pork+belly.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Roast Pork Belly</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dessert was a tad disappointing, loving crumble as I do I was looking forward to tucking into a nice bowl of hot and saucy apple mix. The kind of crumble I think about in an idealised school dinner pudding. However, what arrived is what is probably some continental inspired runny apple gravy style sauce with a muesli crumble top. Bit too healthy and strongly spiced for my tastes. On the other hand, from what I had of the brownie it was excellent, rich and dark chocolate combined with a rich creamy ice cream - yummy!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Overall a bit of a mixed bag - liked the meat and potatoes and one of the desserts - in a good pub that unusually these days does Murphy's instead of Guinness.</span>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com1tag:blogger.com,1999:blog-868828809142579100.post-57239689503351364642012-10-29T21:34:00.001+00:002012-11-01T10:56:09.063+00:00North Laine Pub<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I wrote up the original visit to the North Laine pub soon after it opened and then thought it was a bit unfair as the staff were all obviously new and everything hadn't bedded in yet.</span><br />
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<h2>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">First visit - Pie</span></h2>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">With a couple of good companions I popped into the North Laine Pub for some dinner. I ordered the chicken pie, which was served with mash, gravy and root vegetables. The meat and gravy in the pie was nice and well cooked. Chicken isn't really my favourite pie filling as I don't think it has a strong enough flavour to carry a pie - yet I love roast chicken! weird one. The mash was a bit lumpy and there was no gravy. By the time I noticed another table get their's and remembered mine was meant to come with gravy I had finished :-( I also liked the inclusion of beetroot. I think that this is an under utilised ingredient in British cooking.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Lra90Yjbi4pW_BjauyCZ7Q8kXp89EMLoXm5bAVt8WeTDb006rbEGtOvRh9o8HjI3j6L-eoGupSPLLshyphenhyphen-lYMjPqNsr8LslKUSOulwl6PJnECHYhWGxIjTn51ovAFQhH8HShKmcM8WUc/s1600/north-laine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Lra90Yjbi4pW_BjauyCZ7Q8kXp89EMLoXm5bAVt8WeTDb006rbEGtOvRh9o8HjI3j6L-eoGupSPLLshyphenhyphen-lYMjPqNsr8LslKUSOulwl6PJnECHYhWGxIjTn51ovAFQhH8HShKmcM8WUc/s320/north-laine.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chicken pie, mash and root vegetables</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The companions both choose fish and chips, which was almost my choice as well. They complained that the peas were hard, the chips </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">soft </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">and fish </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">slimy. On our visit it had only been open a week and all the staff are very new and finding their feet. I still really like it as a venue, although the back area can get quite noisy! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm going to go back in a couple of weeks to see if we just went on an off day. I'd have the pie again, but I'm going to keep an eye out for an interesting pie of the day!</span><br />
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<h2>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Second visit - Roast</span></h2>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So, they've been up and running for a while and I've </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">finally </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">been back for food! Sadly not for a pie yet but that other classic the Sunday Roast. With a couple of trusty, and meat loving, companions I headed to the North Laine on a cold autumnal Sunday. I went for the Beef, which came served with carrots, cabbage, cauliflower cheese, roast parsnip, roast potatoes, yorkshire pudding and lovely gravy! For starters the gravy was some of the nicest gravy I've tasted, lovely and thick with lots of flavour.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoAxXWpJU6zDqBUjfdrdMJVv-Pbi5piibyJhoFQ9C7o_KVgW5jRaOLKNtoUscgjqOUUizD1dQFWT376cqgQw-MjD876znNj9Jpc8Z3NOEvoAa42PZTSGgQrMivGQCDpK8FDxkYNCK98c/s1600/north+laine+-+beef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoAxXWpJU6zDqBUjfdrdMJVv-Pbi5piibyJhoFQ9C7o_KVgW5jRaOLKNtoUscgjqOUUizD1dQFWT376cqgQw-MjD876znNj9Jpc8Z3NOEvoAa42PZTSGgQrMivGQCDpK8FDxkYNCK98c/s320/north+laine+-+beef.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Roast Beef</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The meat was very nice, soft and a little pink in the middle. It was lean with very little fat so easy to cut and eat, with little waste for fussy non-fat eaters! (my nan would love it). As you can see from the photo the cauliflower cheese had a nice crisp crust with a creamy sauce. The potatoes were probably the weakest link and I think I've become spoilt by the vegetable feasts that most roasts in Brighton have become as I was missing some more vegetables. Could do with some broccoli or swede or maybe both?</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Top quality roast, unfortunately they don't serve hot desserts ... I would've loved to have followed that up with a nice crumble and some custard! So although they've redeemed themselves in my eyes after the last visit, and not many places have a better food/beer combination, it isn't my "go to" pub for a Sunday Roast.</span></div>
Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-89105787333757898092012-10-04T08:30:00.000+01:002012-10-04T11:19:58.349+01:00Pizza Express<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Since I've written about ready meals I may as well write about chain restaurants ;) With a couple of hungry companions I headed to <a href="http://www.pizzaexpress.com/our-food/our-restaurant-menu/mains/">Pizza Express</a>. There were a couple of new pizzas on the menu. One of which I had. the Meatball Bolognese pizza:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Spiced Bolognese sauce, beef meatballs, fiery roquito peppers, mozzarella, rocket and grana padano</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSs9ypGBsv5ENpjxBIVFTIrEWJ8HaGHf29-wvWvEIo7eMSF4-sVN-GeMriu5FNc7xxkaNK6tmQesCCf6hyphenhyphend1H7MF0CW53Uxw2QPN9kDWUjrjx7bJZ9fx9IZLUGfytTqgO6HEs9-XXO_Q/s1600/pizza-express+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSs9ypGBsv5ENpjxBIVFTIrEWJ8HaGHf29-wvWvEIo7eMSF4-sVN-GeMriu5FNc7xxkaNK6tmQesCCf6hyphenhyphend1H7MF0CW53Uxw2QPN9kDWUjrjx7bJZ9fx9IZLUGfytTqgO6HEs9-XXO_Q/s320/pizza-express+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Meatball Bolognese Pizza</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This was tasty if a little hot for my palate. I think it may have been the hottest pizza, even though the Calabrese is meant to be. One of my companions had that pizza and I much preferred it. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GZTglbTBWnqbLIaC_HjO6fxY6HCrORjzEPK2QHqFyDRr654exGrKetpZq9xnqZTQiQ66G-4SyixE_itus-jPsoZBZrMjYGPiENbuEUqsxtri5gTBYHyb0FmEpsfjyZ1XTWXXl7Leh8U/s1600/pizza-express+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GZTglbTBWnqbLIaC_HjO6fxY6HCrORjzEPK2QHqFyDRr654exGrKetpZq9xnqZTQiQ66G-4SyixE_itus-jPsoZBZrMjYGPiENbuEUqsxtri5gTBYHyb0FmEpsfjyZ1XTWXXl7Leh8U/s320/pizza-express+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Caff</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">è</span> Reale</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Dolcetti are one of Pizza Express' best ideas. Small desserts with some coffee to finish off the meal. A little of what you fancy does you good as the old music call song goes ;) I went for the Caffè Reale like a rat out of trap, who wouldn't love this:</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 16px; line-height: 20px;">Baby figs, cinnamon & white wine spiced syrup, mascarpone`</span></span>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com1tag:blogger.com,1999:blog-868828809142579100.post-13624691538814271892012-10-02T08:30:00.000+01:002012-10-03T17:31:30.063+01:00La Choza<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.lachoza.co.uk/menus">La Choza</a> has been open a couple of months now and I've been a few times in the past couple of weeks. Even though the outside is painted in a shockingly loud pink, it took me a while to spot this place. Even though I work nearby and pass this street all the time!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaK2PzFy07J4jFWltSbDT30RigKum5S-3elbTse6FRoMDQRxs90cCBS632w7HI-SK6T0JNq84LqVLIoAMxqfnrzpG65W622gbWibwSmt_6eSabx62mFJ25iI1Gt03qNS6FujRJdkZnUg/s1600/la-choza+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaK2PzFy07J4jFWltSbDT30RigKum5S-3elbTse6FRoMDQRxs90cCBS632w7HI-SK6T0JNq84LqVLIoAMxqfnrzpG65W622gbWibwSmt_6eSabx62mFJ25iI1Gt03qNS6FujRJdkZnUg/s320/la-choza+1.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The very pink outside decoration</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Anyway, one thing that has been consistently good in both takeaway and eat in form has been the food. Tender, well seasoned meat with soft rice and refried beans. Delish. There is a very friendly laid back atmosphere from both the staff and patrons. Lots of people seemed to know each other with a bit of a muesli mountain (Hanover for any out-of-towners) kinda vibe. I've noticed since going a few times that a lot of the reviews feature the pulled pork in a Burrito. Mine is no different :-) The BBQ shack pulled pork is awesome every time.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbaY32F9dRHwlR5GA9vnLOwVulD9FSPPDIXaGFxXk32NW8D3gtZT8Vd6fLgcROoRNXtAhSVDmIj8cHpr9bj6cat3xDu5JT9st40DS_6VWM4l0n62AttKXBifcDlBlJcE8Coe68i0siow/s1600/la-choza+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbaY32F9dRHwlR5GA9vnLOwVulD9FSPPDIXaGFxXk32NW8D3gtZT8Vd6fLgcROoRNXtAhSVDmIj8cHpr9bj6cat3xDu5JT9st40DS_6VWM4l0n62AttKXBifcDlBlJcE8Coe68i0siow/s320/la-choza+2.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Burrito, this one is pulled pork</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One comment that my companion had was that they needs a sauce between Chipotle (medium) and Habenero (very hot), and I have to say that I concur. I can't cope with overly hot food, but I like a bit of a kick and the Habenero sauce is a bit much for me. I'd be tempted to kick one of the mild salsas - probably the green salsa.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For some reason though, when I order the Burrito Bowl I get a plain Burrito. When others in the same group order for me then I get the bowl!! Not sure what I'm doing wrong, think I need food ordering lessons :-)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLYiXLwLuZMKLNwqIUT3ufmThGS1ld_zeGfGdZPytEuadsiqJyYy7wPZoo9ZMDgC53ijKj7bZ_cCtrh27ZQtniNKAEWVuDuWTbh_NUWvGUKHUL7DwCMpKO08CztE7IUbmf3u9753FqE0/s1600/la-choza+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLYiXLwLuZMKLNwqIUT3ufmThGS1ld_zeGfGdZPytEuadsiqJyYy7wPZoo9ZMDgC53ijKj7bZ_cCtrh27ZQtniNKAEWVuDuWTbh_NUWvGUKHUL7DwCMpKO08CztE7IUbmf3u9753FqE0/s320/la-choza+3.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18px;">Babacoa Goat Tacos (after a slight attack ;)</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh after reading that they had a goat special on twitter I headed on down to get some. I love goat meat and take most opportunities to eat it. As I've come to expect from La Choza my Babacoa Goat Tacos were excellent, with soft seasoned meat. I wish that this wasn't a special and part of the normal menu! the only downside was that on this visit there was a bit of a delay in my order, I seem to have been unlucky though and I think it was down to a large order just before mine. The next table to arrive got their food quite promptly (and it wasn't mine as it was a Beef Burrito :)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh and my next visit has to include a Margarita, they looked pretty good and the table next to me were enjoying theirs! On my one night visit I wasted it by having a beer! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Further reading</span></h3>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://thegraphicfoodie.blogspot.co.uk/2012/09/review-la-choza-brighton.html">The Graphic Foodie's review</a> - includes the angle of shot for the burrito I should've done (and may well have by the time you read this post ;)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://brightonsource.co.uk/bars-and-food/la-choza-review/">Brighton Source's review</a> - love the taco photo in their review!</span></div>
Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-54474630193317174922012-09-30T21:01:00.001+01:002012-09-30T21:01:52.958+01:00Sainbury's Italian ready meal deal<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I've been taken to task by some of those that know me for presenting a false image and hiding a not so secret skeleton in my closet. From the list of fine dining and quality food, which I chose in my top places in Brighton, it sounds like I'm a gourmet who traverses the streets of Brighton in search of culinary delights. While this is true I also pop a ready meal in the oven a few times a week. So this post is a slightly more practical one on how to make the most of a ready meal deal, because that's such practical advice :-) </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Sainbury's deal with the Italian main, side and dessert is my current favourite. As an added bonus it takes about as long as I tend to run for in the evenings. The options for the main are a range of pasta based dishes, of which I've found that the spaghetti isn't too bad; the penne and lasagne based options tend to have dry rock hard bits in after cooking for a while. I also always oven cook rather than microwave, the microwave isn't really that kind to most types of food making them inedible quite easily.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_w6SS_KB_TEOG6ez_t-VfuyDpegx5wRB_l8KvYobDyOogtSwjRjmAlwyy7fQLg5G_Wy5YIKtaHNhJZGED5Stigwv0mTtdxRXzb71v-sU_dR6lRAJ17pUj9419NJBvJGzVamX-5Fa3eI/s1600/sainsbo-meal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_w6SS_KB_TEOG6ez_t-VfuyDpegx5wRB_l8KvYobDyOogtSwjRjmAlwyy7fQLg5G_Wy5YIKtaHNhJZGED5Stigwv0mTtdxRXzb71v-sU_dR6lRAJ17pUj9419NJBvJGzVamX-5Fa3eI/s320/sainsbo-meal.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti, Salad and Gü mousse</td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The side options are either a salad leaf bag or a stick of garlic bread. The garlic bread is a bit much for one person (if that person is me ;) and I like the healthy feeling from a bit of green stuff, so I always go for the salad. From the dessert selection I go for the Gü anytime raspberry and chocolate mousse.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I do mean to start doing batches of my own sauces and meals ready to heat up after running, probably as soon as Sainsbury's stop doing this meal deal ;)</span>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-77041719451594872842012-09-28T12:30:00.000+01:002012-09-28T12:41:44.705+01:00What's the name about? and my fav spots in Brighton<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So, what's the blog name about you may have asked yourself? Why can't this <b>fool</b> spell <i>Please</i>?! Well my dear reader, once upon a time (in the past 6 or so months) I was out with some of the guys and the waitress came out with the food, she called out my order so I said "Yes Purlease!", like that. I was trying to stop my voice from being too deep (I often get confused for being mardy when I'm not ;) or too monotone. Unfortunately I ended up torturing the word please and have the gentle mocking of my companions to this day.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So, the kind of venues that I enjoy and will probably visit and then write about are local, independent(ish) places run by people who know and care about the products that they sell. Luckily there are a number of these places in Brighton within a stone's throw of my flat. For a fry up at the weekend nothing beats the Seven Bees cafe. For an excellent burger The Troll's Pantry is currently <i>the</i> place in town. La Choza has tasty mexican street food, including awesome pulled pork. Lots of places do nice coffee, I like Cafe Marwood and Taylor Street Barista (both have a strong antipodean flavour). I love tapas and the twins of Solera D Tapa and Bodega D Tapa are both well worth a visit. I'm also partial to the odd glass of wine and some bites served on boards, so Ten Green bottles is great. To finish off the night nothing beats a good cocktail, luckily we have two decent venues right next to each other! Bar Valentino and Oki-nami. Hmmmm ....</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Enjoy your weekend and until next time! .....</span><br />
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<h3>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Vaguely Related Reading</span></h3>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One of my university linguistics lecturers has written a blog post on <a href="http://separatedbyacommonlanguage.blogspot.co.uk/2012/08/saying-please-in-restaurants.html">Saying 'please' in restaurants</a> that is well worth the read.</span>Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0tag:blogger.com,1999:blog-868828809142579100.post-5697005722576239242012-09-26T21:48:00.000+01:002012-10-03T17:27:01.006+01:00Bill's<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">On Tuesday night we headed to <a href="http://bills-website.co.uk/">Bill's</a> in Brighton. This was originally a restaurant mixed in with a grocers in Lewes and I think the Brighton branch was the second to open. It's now run by the same guys behind the Cote brand of French restaurants with about 10 branches around the country.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">With a party of eight we started with a mixture of starters to share -two each of the <span class="Apple-style-span" style="color: #141413;">mini cumberland sausages and </span><span class="Apple-style-span" style="color: #141413;">Bill’s sharing mezze board together with Crab spring rolls. The honey glazed sausages were awesome! apologies to my end of the table for holding up devouring them while I tried to get my darn camera to focus!!! <span class="Apple-style-span" style="font-size: x-small;">While I love the Fuji X100 its minimum focusing distance is about half a mile :-(</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oC70yzgvsSuoEPy07-lNONTcGb4ggD1QVyH6xgaIMKAJ6PyHumtpqGw18_hN6770XlB8Igh2c6uwAHiAnbPjz5cT_9Oov1BQktS_Jx3nKJtdA8Yx8qttbPCU1lrEIr2G10EhAbIO0ws/s1600/bills+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oC70yzgvsSuoEPy07-lNONTcGb4ggD1QVyH6xgaIMKAJ6PyHumtpqGw18_hN6770XlB8Igh2c6uwAHiAnbPjz5cT_9Oov1BQktS_Jx3nKJtdA8Yx8qttbPCU1lrEIr2G10EhAbIO0ws/s320/bills+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">mini honey glazed cumberland sausages</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Bill’s sharing mezze board</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For main I had the rib eye steak with some purple flowering broccoli on the side (not pictured). The steak was well cooked (a bloody medium rare) although the mustard hollandaise sauce didn't seem to have much flavour. The skinny fries were excellent examples of that kind of thing (I'm a Northern chip shop kinda guy, but that doesn't really suit steak ;). There was a bit too much broccoli left at the end as no one else seemed interested in reaching their five portions of veg that day!!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">10oz chargrilled rib eye steak</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Of course we were persuaded into a dessert and I have to say I loved the raspberry flavours in the creme <span class="Apple-style-span" style="color: #141413;">brûlée</span>, but I didn't think the vanilla was strong enough. I also tasted the lemon meringue pie cheese cake and wish I'd ordered that! It's pure indulgence in a cup!!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">raspberry and vanilla creme <span class="Apple-style-span" style="color: #141413;">brûlée</span></span></td></tr>
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Neil Chalkhttp://www.blogger.com/profile/05977715265398627326noreply@blogger.com0