He’s not one of us.
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Do you mean that he is ‘one of them’? 
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Main course - skinny cunt
Desert course - fat cunt
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FoL2 & GF (now back from their travels) made us tingbo (a steamed dumpling bread thing from Tibet) along with ema-datse a Bhutanese cheese chilli stew.
Sounds like it shouldn’t work but it was fantastic.
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I love Ema Datshi tried making it here, managed to get the fiery heat, but couldn’t replicate the unique flavour of Yaks milk cheese.
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what was the menu?
Friday Evening ~ 25 people
Starter - Foie gras, fig (fresh and confit), bread and salad
Main - Daube de boeuf, garlic bread, side salad?
Dessert - Tarte tatin + vanilla ice cream
Cheese
Saturday Lunch ~ 27 people
Perigordine Salad
Saturday Evening ~ 42 people
Canapes - Beef tagliatta, Gazpacho, Smoked mackerel pate, Soy seared tuna
Starter - Carpaccio of tomatoes, olive oil, sea salt
Main - Confit Duck, green beans, pomme boulangere, honey glazed carrots
Cheese
Dessert - Chocolate Parfait, orange curd, salted caramel nuts, fresh orange
Sunday Evening ~ 25 people
Starter - Scallops, pulled pork, hollandaise and salad with lemon vinaigrette
Main - Whole chickens Provençale style, ratatouille, roasted new potatoes
Cheese
Dessert - Cranachan
Cheeses Courses
Every night - Emmental, Rochefort, Brie de Meaux
Rotations - Chaume, Trappe, Rocamador, Epoisse, Morbier, Sainte-Maure de Touraine
Accoutrements - Grapes, chutneys, black cherry jam, bread
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hand dived I hope
No idea.
BTW, the grinning imbecile in the fois gras photo is my younger brother, who came down to help. He can normally be found cooking here:
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Coq au vin cooked, 24 hour flavour soak
Tomorrow never knows
Turn off your mind, relax and float downstream
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Half a kilo of rare rump steak, half a bottle of Malbec so far. I has the happy.
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Looks really yum !
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5-hour roasted lamb shoulder with boulanger spuds and onions. Served with roast nips, steamed carrots/beans and rosemary & orange jelly.
I am so full.
Thought I’d try this Nigel Slater chicken leek & tarragon crumble. Came out well although quite rich & I only used single cream. Some nice flavours though.https://www.theguardian.com/food/2019/sep/22/nigel-slater-chicken-tarragon-crumble-spiced-plum-crumble-recipes
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I saved that from the guardian today too,
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