The poor cat.
Is this a first hand experience by any chance.
It sounds very vivid to be made up.
:D:D:D

Oh and I'm having an over priced BBQ salmon salad for my lunch

I'm off work with the plague. For lunch today I am having a bagel with smoked salmon, cream cheese and chives. Pruchased from 'The Bakery', 3 Pudding row, temple bar. It promises to be the highlight of my day.

EDIT: I just read your scrambled eggs recipe now. There is definitely an easier (though less amusing) way to make them.

After last weeks lunch on a client unfortunately it is back to the liquid variety this week :(

The microwave method? That involves a structural engineer to be on-site and I thought it would be more of an advanced level of fine cuisine.

Don't put eggs in the microwave, CD's are much more spectaculer:cool:
(make sure the missus is watching big brother)

So whats for lunch today

I'm trying to steer clear of food for the day.
Had one or two too many pints last night and am sitting here with a pint of milk for the day :eek:

Will my secretary please collect the loot for my Bacon & Egg sandwich I collected them last week

Well, today I have an official engagement with the minister for justice (opening a courthouse). So today I'm teaching you all how to do a fry-up, as I will need one afterwards.

You will need:

1. Four Eggs
2. A packet of Rashers
3. A ring of Black Pudding
4. A ring of White Pudding
5. A packet of Sasauges
6. A packet of mushrooms
7. A frying pan
8. A cooker
9. A knife
10.Some oil

Method:

1. Place frying pan on cooker and add oil. Heat on top setting.
2. Open packet of rasers. It's an easy-open pack.
3. Discover "easy open" is some sort of wicked joke
4. Get sissors to open rashers packet
5. Add sissors to list
6. Take rashers and place them carefully on pan
7. Jump away from pan as you are hit by hot spitting oil
8. Open sasauge packet with sissors, cutting one sasuage in two
9. Cut sausages into eight and empty them onto pan
10. Notice that rashers have shriveled away to nothing.
11. Turn on Grill
12. Reply to wife asking how the mushrooms are going.
13. Lie
14. Get pot
15. Add pot to list of things you need
16. Rip open mushroom packet, cut mushrooms
17 Empty mushrooms into pot.
18 Put pot on cooker at high heat
19. Smell burning
20. Open grill
21 Observe fire in grill as there is another pan stored in there on fire
22. Say "jesus" at top of voice
23 Stare at hands
24 Notice that there is smoke also coming from pan on Cooker
25 Get yourself together, open window
26 Throw pan from Grill out of window.
27 Throw pan from cooker with rashers and sausages after it, decide on a grill
28 Go outside, get second pan back, put back on cooker, low heat.
29 Pick dirt off sauages
30. Crack open eggs onto pan
31. Relax.
32 Smell burning
33 Notice Mushrooms are burnt
34 Pour oil on mushrooms, swirl pot around a bit
35 Attempt to open rings of pudding
36 Cut top of packets, peel away outside plastic
37 Kick cat, who has just come in
38 Cut pudding into even slices, add to pan
39 Turn sausages and puddings regualrly
40 Retrieve burnt rashers from under eggs and place in grill
41 Get plates out and set table
42 Endure pityfull look from wife
43 Smell burning
44 Notice that the rashers are on fire, waft them whilst standing in wifes line of sight
45 turn off everything
46 Evenly dispense the food onto plates
47 Kick cat out of the way
48 Serve
49 Wife notices that the inner plastic is still on the pudding
50 Row with wife
51 Throw food into bin, along with plate

So that's the traditional fry.

Let's be carefull out there.

I see now where you went wrong.
There's not enough saturated fat in oil. You needed to use butter.
Or lard.

Or throw a few of last nights Burdocks chips in that kills em every time :D

Now with a real recipie.....
 

Veal with Blackened Sage Butter.

A very simple quick and stylis dish served a Jacket Potato and some Onion Relish.

Ingredients
Veal Steak, Thinly cut, about 4oz per person
Fresh sage leaves
Butter 200 grams
1 lemon.
Salt and white pepper

Place your veal on a piece of clingfilm and cover with another, bash it good with your weapon of choice until its about the thickness of say 2 pound coins. You don't have to be precise.

Heat up, a tablespoon of olive oil in a non stick frying pan on high. Place your seasoned veal in the pan and immediately turn off the heat, leave for 45 seconds and then turn it over. leave for 1 minute, then set aside under some foil.

Use the same pan and turn up the heat to high, when its really hot add the butter and sage leaves, when they are starting to brown add the lemon juice. BE CAREFUL! it will sizzle and spit, this process should take no more than 1 minute.

Add the juices from your meat to the sauce and nap the sauce over the meat serving immediately.

This dish really does benfit form keeping it simple and using only the best ingredients. If you like cook your veal a bit longer, but I like it rare, and more than 90 seconds a side will ruin about €7 worth of veal.

Speaking of food: I found a great pizza place: Apache's pizza. There's one on bachelors walk, they're a franchise.

What, and the cat doesn't get kicked even once?

I don't think they let cats into apache.....

Err ... no I think they forgot that part :D

There are loads around Dublin. There is one 5 minutes walk from me (Dame St - facing Georges) they never answer the phone there so I have to walk all the way there and all the way back. Good pizza though.


I've never had veal. I would imagine it tastes great but I can eat baby cows. It's like eating bambi in cow form with less muscle.

would you eat lamb Paul? I mean lambs are so much cuter than calves. and so mucher nicer than mutton.
Chickens are cuter and tastier than hens..

baby animals are just nicer.

i had indian in maloti on st william st, EUR 9 for starter main coffee, but I wanted some of what Thomas cooked. sounds delicious.

except foals. but we don't eat horse so I don't know if this backs or disproves my point.

[quote=colmd]would you eat lamb Paul? I mean lambs are so much cuter than calves. {/QUOTE]

It's the way veal is raised that puts me off. I eat lamb but I'm not mad on it. Too much like every Sunday, Wednesday and Friday of my childhood. Lamb kebab / indian rules though.

I know someone who has eaten dolphin. He is going to hell. :D

The brother eats strainge and interesting things when he buggers off around the world. surprised he hasnt admitted to canibalism yet.

I will scour the internet for some really offensive recipies for next Friday. Something with monkeys or gorillas, you know, illegal.