I fully accept venison that's suitably hung will taste better but even allowing for my preference for meat cooked some way from that of a 'blue' steak as per the above I wouldn't call it tuff!Rather you than me! Once had a passer by (non-customer) ask me why the roe deer meat was so "tough"?
Transpired that her man had shot one one morning, and they tried eating the loin the same evening!
Mais enfin, chacon a son gout - Bon appetit!
Packham?Some amusing Jamie Oliver comments:
Poisonous little runt Jamie Oliver is plugging his latest television series with a spiteful interview featured in The Guardian today which shows just how far removed the so-called chattering class&…johnnyvoid.wordpress.com
To quote one source from the above links:
"Has There Ever Been A Bigger Prick Than Jamie F***ing Oliver?"
I think not.
I went to the Nottingham branch and had a similar experience. Bloody scruffy with poor food. In contrast, the Covent Garden one was a delight and Cardiff was okay.Went to his sh*te Italian in Harrogate food was utterly crap I don't mind paying top dollar for decent food but this was one of the worst Italian meals ever in my mind a good Italian needs some Italian heritage in the staff.
Indeed! I rustle up something similar in the woods that tastes, as I'm sure you know, twice as good as anything consumed indoors. One has to achieve this level of culinary competence if they are going to compete with Sika Malc's "third sausage" offering!Those fried potatoes look good!
A canny and nicely observed fact - one I've oft' reflected upon in the context of other CC's but it hasn't stoped Mr. McDonald spreading his wings and firing-up a successful deep fat fryer!Where did it go wrong? You can’t cook in more than one restaurant at the same time...