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(, Sun 1 Apr 2001, 1:00)
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I look forward to your entry of "cheese and pineapple on sticks" in the lunch thread, later.

(, Mon 20 Sep 2010, 10:18, 2 replies, latest was 15 years ago)
And blackforest gateau - you can't miss that out.

(, Mon 20 Sep 2010, 10:21, Reply)
Prawn cocktail starter, natch.

(, Mon 20 Sep 2010, 10:22, Reply)
A bottlre of Blue Nun chilling in the "silver effect" plastic ice bucket.

(, Mon 20 Sep 2010, 10:28, Reply)
or some Mateus Rose in a raffia casket

(, Mon 20 Sep 2010, 10:32, Reply)
Steak Diane for the main course or Spag bol.

(, Mon 20 Sep 2010, 10:34, Reply)
Berni Inns for special occasions.
I tried that scampi once, crazy times.
(, Mon 20 Sep 2010, 10:46, Reply)
I had
my first ever steak at a Berni Inn - or maybe it was a Beefeater?

:(((((((((((((((((((((((
(, Mon 20 Sep 2010, 10:50, Reply)
Beafeater do some passable steaks in my experience
unlike many restaurants, they can actually manage to cook one medium-rare
(, Mon 20 Sep 2010, 10:54, Reply)
Medium rare didn't exist in the 70s.

(, Mon 20 Sep 2010, 10:55, Reply)
wouldn't know
nor did I
(, Mon 20 Sep 2010, 10:57, Reply)
with oven chips I hope - that would be living the rock'n'roll lifestyle

(, Mon 20 Sep 2010, 10:51, Reply)
Are there any other kind?
Actually, chip ettiquette is probably worthy of its own thread.
(, Mon 20 Sep 2010, 10:57, Reply)
Nah - Monday is 'fondue day' in Boyce Towers.

(, Mon 20 Sep 2010, 10:21, Reply)
I don't know why people mock fondue
or prawn cocktail. They are both fucking awesome.

One of my mates is Swiss and has his family fondue recipe framed on the wall. It is very good.
(, Mon 20 Sep 2010, 10:22, Reply)
DG does an awesome fondue.

(, Mon 20 Sep 2010, 10:24, Reply)

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