die hard doonhamer Posted March 1, 2022 Share Posted March 1, 2022 2 hours ago, Melanius Mullarkay said: Not mine but fucking hell eh? Battered chips. They’re just tattie fritters then? Or are the chips cooked before they’re covered in batter? 0 Quote Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted March 2, 2022 Share Posted March 2, 2022 6 hours ago, die hard doonhamer said: They’re just tattie fritters then? Or are the chips cooked before they’re covered in batter? Chips cooked, then battered and cooked again. 0 Quote Link to comment Share on other sites More sharing options...
Craig fae the Vale Posted March 2, 2022 Share Posted March 2, 2022 Went to the new Buck's Bar at Mount Florida tonight. Had a Nashville Hot chicken burger. Fantastic stuff, but absolutely huge portion. Was struggling to finish. Five minute walk from my work, so will definitely be back. 1 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted March 2, 2022 Share Posted March 2, 2022 Bucks Bar is usually excellent tbf 0 Quote Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted March 2, 2022 Share Posted March 2, 2022 3 hours ago, Craig the Hunter said: Went to the new Buck's Bar at Mount Florida tonight. Had a Nashville Hot chicken burger. Fantastic stuff, but absolutely huge portion. Was struggling to finish. Five minute walk from my work, so will definitely be back. Why was it served in a drawer? 3 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted March 2, 2022 Share Posted March 2, 2022 42 minutes ago, Zen Archer (Raconteur) said: Why was it served in a drawer? Given your proclivity for shite patter, you missed a trick with "looks top drawer" or similar 0 Quote Link to comment Share on other sites More sharing options...
grumswall Posted March 3, 2022 Share Posted March 3, 2022 Went to the new Buck's Bar at Mount Florida tonight. Had a Nashville Hot chicken burger. Fantastic stuff, but absolutely huge portion. Was struggling to finish. Five minute walk from my work, so will definitely be back.Looks top drawer...Oh sh*t... 2 Quote Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted March 3, 2022 Share Posted March 3, 2022 15 hours ago, Zen Archer (Raconteur) said: Why was it served in a drawer? Probably run by Maw Broon. Spoiler 1 Quote Link to comment Share on other sites More sharing options...
broon-loon Posted March 3, 2022 Share Posted March 3, 2022 1 hour ago, Melanius Mullarkay said: Probably run by Maw Broon. Reveal hidden contents Class act the us Broons.. 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted March 7, 2022 Share Posted March 7, 2022 Backtrack time. About a year ago I had a battle on this thread about adding cream to pasta dishes. Can’t be bothered looking for it but I stridently insisted cream in pasta sauces did not exist in Italy. Well...the following picture shows Fusillone Trapani with a tomato pesto sauce which the owner highlighted to me also had “a tiny bit of cream” added. This was in Como. I am therefore clamped and in the interest of truth and justice I concede. 4 Quote Link to comment Share on other sites More sharing options...
MONKMAN Posted March 7, 2022 Share Posted March 7, 2022 Sanam - Falkirk. Prawn poori to start. Lamb tikka chilli and Garlic Masala, Saffron rice and garlic naan (was about the size of my torso). Thoroughly enjoyable and made even better, knowing it’s on expenses. 1 Quote Link to comment Share on other sites More sharing options...
die hard doonhamer Posted March 7, 2022 Share Posted March 7, 2022 24 minutes ago, MONKMAN said: Sanam - Falkirk. Prawn poori to start. Lamb tikka chilli and Garlic Masala, Saffron rice and garlic naan (was about the size of my torso). Thoroughly enjoyable and made even better, knowing it’s on expenses. That naan bread looks incredible. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted March 7, 2022 Share Posted March 7, 2022 (edited) 30 minutes ago, MONKMAN said: Sanam - Falkirk. Prawn poori to start. Lamb tikka chilli and Garlic Masala, Saffron rice and garlic naan (was about the size of my torso). Thoroughly enjoyable and made even better, knowing it’s on expenses. The lamb tikka garlic chilli is my go to from there are it is truly amazing. A man of good taste. I keep telling folk, we are lucky to have the Sanam in Falkirk. Its a top level curry house. Edited March 7, 2022 by Bairnardo 4 Quote Link to comment Share on other sites More sharing options...
MONKMAN Posted March 7, 2022 Share Posted March 7, 2022 2 minutes ago, Bairnardo said: The lamb tikka garlic chilli is my go to from there are it is truly amazing. A man of good taste. I keep telling folk, we are lucky to have the Sanam in Falkirk. Its a top level curry house. Another great food recommendation by your good self. 1 Quote Link to comment Share on other sites More sharing options...
Don Diego De la Vega Posted March 7, 2022 Share Posted March 7, 2022 12 hours ago, jimbaxters said: Backtrack time. About a year ago I had a battle on this thread about adding cream to pasta dishes. Can’t be bothered looking for it but I stridently insisted cream in pasta sauces did not exist in Italy. Well...the following picture shows Fusillone Trapani with a tomato pesto sauce which the owner highlighted to me also had “a tiny bit of cream” added. This was in Como. I am therefore clamped and in the interest of truth and justice I concede. Did it stick a little in your throat, Did it? (also looks and sounds really tasty) 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted March 8, 2022 Share Posted March 8, 2022 7 hours ago, Don Diego De la Vega said: Did it stick a little in your throat, Did it? (also looks and sounds really tasty) Haha no no. Happy to concede, although it's a real rarity and think it was this particular chef who decided to add it. A cracking wee place just opened recently. Freshly produced pasta daily and a good lunch portion for only 8 notes. They change the menu every day and pair the dishes with some locally brewed craft beers. If anyone is heading out on a holiday I'll gladly pass on the details. 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted March 8, 2022 Share Posted March 8, 2022 10 hours ago, MONKMAN said: Sanam - Falkirk. Prawn poori to start. Lamb tikka chilli and Garlic Masala, Saffron rice and garlic naan (was about the size of my torso). Thoroughly enjoyable and made even better, knowing it’s on expenses. Absolutely love a curry and this looks a belter. Will pass details on to my boy who's recently moved to Falkirk way. 0 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted March 8, 2022 Share Posted March 8, 2022 21 hours ago, jimbaxters said: Backtrack time. About a year ago I had a battle on this thread about adding cream to pasta dishes. Can’t be bothered looking for it but I stridently insisted cream in pasta sauces did not exist in Italy. Well...the following picture shows Fusillone Trapani with a tomato pesto sauce which the owner highlighted to me also had “a tiny bit of cream” added. This was in Como. I am therefore clamped and in the interest of truth and justice I concede. Fairly sure it was me but don’t think that was the argument. I’m sure the point was that if someone wants to add cream to a pasta dish because they prefer it then they should go for it, but you had a moan about it ‘not being traditional’. As you say can’t be bothered going back to find out, and the dish there looks great. 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted March 8, 2022 Share Posted March 8, 2022 55 minutes ago, Honest_Man#1 said: Fairly sure it was me but don’t think that was the argument. I’m sure the point was that if someone wants to add cream to a pasta dish because they prefer it then they should go for it, but you had a moan about it ‘not being traditional’. As you say can’t be bothered going back to find out, and the dish there looks great. We're both right then. I did say that and qualified it by saying you don't get them here. 0 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted March 8, 2022 Share Posted March 8, 2022 8 minutes ago, jimbaxters said: We're both right then. I did say that and qualified it by saying you don't get them here. Yes I don’t think it was ever about being right or wrong, just about being one of those ‘but it’s not the true way’ wankers… 0 Quote Link to comment Share on other sites More sharing options...
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