Rugby World Cup 2003 - Crunch Time!

[Tamerlin]

Originally posted by finbar
I assume everyone knows what it is. My grandmother used to have it sliced and fried.

One of the privilege of being French is to be protected from this kind of things. The name itself sounds like one of those monsters found in the old Advanced Dungeons&Dragons' Monster Manual.

[flipside]

Originally posted by Andydog

Sounds fantastic. I'm having the gang over on Thursday so may give it a go then. What wine would you recommend to drink with it?

Some kinda NZ Pinot . I would tell you which but I am afraid as I am not currently homosexual it is illegal for me to drink white wine.

[Tamerlin]

Originally posted by finbar
Take one Free Range Organic Chicken...

Are you trying to explain us that you are sometimes using non-organic chickens.

[finbar]

Originally posted by Havak
Sounds wonderful but there's something missing isn't there?

Ah yes thats it - a side serving of a pint of Bitter. No meal is complete without it.

Philistine!

*Edit* I think Stephen Larkham let himself get ambushed by the media Finbar - here is what he had to say about Argentina:

"I think they're very competitive so they'll do whatever it takes to win. If that means playing dirty then I'm sure they'll resort to those tactics."

Now that will stop them targetting him for sure.

Yes, it was in this morning's press. No, he wasn't ambushed. He knew exactly what he was saying. Unfortunately, they have a history of it. He's just getting in first and drawing attention to it, possibly for the benefit of the ref.

[Tamerlin]

Originally posted by flipside
...it is illegal for me to drink white wine.

A red wine is of course mandatory with the "organic" chicken but I must inform you that you have to drink white wine with fishes and sea shells. Curiously enough, it is rosé wine that is associated with girls in France.

I am pretty sure you would change your mind after a good Jurançon... I am speaking about the wine of course.

[finbar]

Originally posted by Andydog

Sounds fantastic. I'm having the gang over on Thursday so may give it a go then. What wine would you recommend to drink with it?

Get free range organic chicken if you can. Much more moist and tender. Any nice, crisp white goes with it. We drink mainly Italian wines, so a Pino Griggio, or a Vernaccia, or even a Verdicchio.

You missed my question about the "yellow mustard" in your dish. What do you call "yellow mustard"? Perhaps a Dijon?

[finbar]

Originally posted by flipside


You know I really want to post this.

This is total proof of Havek's point and the best fish'n'chips in the world.

Ummm............ Groundnut oil..


THE LINK

Where would the Brits be without batter? Apart from a stone and a half lighter and a longer average lifespan? Actually, I've always wondered whether the notion of batter was conceived in one of those huddles of front rowers under the posts.

[Tamerlin]

Originally posted by finbar
What do you call "yellow mustard"? Perhaps a Dijon?

It can only be the Moutarde de Dijon... what are you thinking about tonight Finbar?

[finbar]

Originally posted by flipside




Funnily enough. I'm a Celt and have made black pudding, and my brother-in-law looks like a mini David Beckham, so this is posssibly the scariest post of all time.

Sereiously I **** you not.

If I can find a picture of me and Phil. I will post it here and you will realise why even though I love him skinning him is a decent idea.

Phil Pudding!

[flipside]

Ummmm................

This will not be popular.

In England, Organic free range chicken is not the best tasting .

I wish it was.

Oh, and while I may be convinced to bite on a nut sack. NOTHING EVER, EVER ,EVER, will convince me that white wine , no matter WHAT the dish is anything other than the most hideous thing on God's fair planet.

[finbar]

Originally posted by Tamerlin


Are you trying to explain us that you are sometimes using non-organic chickens.

It's only in the last 12 months that they've become widely available here. Before that, they were incredibly hard to find and vastly expensive. The best are still very expensive, though, at around $30 for a 1.6kg bird. Free-range duck is now also becoming available.

[finbar]

Originally posted by Tamerlin


It can only be the Moutarde de Dijon...

I suspect you're right.

what are you thinking about tonight Finbar?

Foodwise? Not sure. Just discovered we have a guest coming. I might do invidual beef, red wine and mushroom pies for the carnivores and fish for the non-carnivores. The fishmonger has had fillets of Wild Barramundi recently - as distinct from farmed - so I might grab some of those.

[finbar]

Originally posted by flipside
In England, Organic free range chicken is not the best tasting .

That's odd. In principle, it should have more flavour than those things pumped full of hormones.

[flipside]

Originally posted by finbar


Phil Pudding!

It would be very popular where I am from , the amount of girls that want Phil..........................


I'm not jealous, well, within reason, I 'm older and weirdly enough look like Stephen Gateley.

Boyzone were just as popular when I was a nipper.

[Tamerlin]

There is a French colloquialism saying: "Qui dort dîne" (who is sleeping is dining).

I would rather say "who is reading Apolyton's Rugby thread is having an attack of indigestion".