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Wanderers Ways - passion not fashion

Youri McAnespie

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Posts posted by Youri McAnespie

  1. 22 minutes ago, Burndens Bogs said:

    Not just perfectly acceptable - it should be compulsory, i struggle to eat a chippy fish without curry sauce on it - its got to be that yellow chinesey type stuff though, owt else is just wrong.

    I make fish curry in the Indian style a lot, really quick to do.

    I like fish, chips and peas without curry too.

    Fish barms an' all - I'll have a scoop of scraps added sometimes and extra Sow-finger.

  2. 14 minutes ago, Leyther_Matt said:

    I've only recently discovered freezing mash instead of throwing out spuds that are a little bit past their best. Absolute revelation, really can't believe how well they turn up. I very much draw the line at buying pre-frozen mash though.

    Cooked veg can be frozen too - but needs to be in a sauce of some kind.

    A quick white sauce or tomato sauce.

    I also use the 1kg bags of frozen mix veg - cauli, broccoli, carrots, french beans...£1 a bag and no prep or wastage.

    Only for myself mind, wouldn't cheat in company.

  3. 1 hour ago, kent_white said:

    They are though. With some milk, butter salt and pepper. The only real difference in how they taste is how well mashed they are and what you add to them. 

    Mash can be overmashed - the carb cells broken down to the point of gloop.

    Mash making is an art.

    Freezing mash is good, one can ice-skim water, creating a very light and fluffy mash.

    Youri Bloomenttall.

  4. 23 minutes ago, Sweep said:

    I reckon Youri is the sort of person who thinks it's acceptable to have gravy with fish, from the chippy. Or the sort of animal who dunks biscuits into his tea/coffee

    Club shop, now.

    Fish with gravy?

    Why not just accuse me of being a stand-up wiper and be done with it?

    I was brought up in a working class family in the 80's - I was one of the aspirational 'hankering for a wok' Miami Vice generation.

    I rejected my heritage with extreme prejudice. I was cooking for myself from 13ish.

    I bought my 1st bottle of Beaujolais Nouveau at about 15 from the old Sainsbury's (I was still supping Breaker and Colt45 on Friday street/fairground pissups).

    Jacques Pepin, Keith, Ken Hom...I used to watch them all.

    I am an excellent chef. So up yours. 😀

    I bet you mince around Waitrose putting poncey foodstuffs you've no idea what to do with in your trolley to try and impress the other faux posho shoppers and the tillperson.

    You stick this stuff in the cupboard and fridge to slowly go off whilst you speeddial Dominos for your regular 22" stuffed crust family mealdeal.

    I bet you've sent back screwtop in restaurants claiming it's 'corked'.

    I bet you think Salsify is QPR's reserve 'keeper.

  5. 8 minutes ago, Rudy said:

    @Youri McAnespie I’ve heard you’re known as the Keith Floyd of GL

    Probably got his liver...

    I actually worked in catering quite a lot in my twenties (proper catering, not 'fries with that' 😉). It was my fallback job when I got sacked/got bored in other jobs.

    People slating Crawley for his Pot Noodle butties - I've known top drawer chefs (me too) who ate absolute shite off the clock; Pot Noodles, Ramen, Rustler Burgers, Space Raiders (sometimes on bread), Fray Bentos Pies, Holland's Puddings, Garage Forecourt butties, pastie barms, elephant leg kebabs, Koolios Fried Chicken...

    The last thing anyone wants to do getting in at 11pm is fuck about cooking (after doing it all day).

     

  6. Hark at all the microwave-less Marco Pierre Whites on here (see what I did there?)

    I cook 90% from scratch and couldn't do without one.

    Reheating stuff, especially say pasta or a pilau in the oven or on the hob? Ballache.

    I like lattes, cappuccinos, cacao - doing milk in a pan = boilovers, caramelised milk welded to the pan. Microwave minute and a half - done.

    Blanching veg for curries or stews...

    Steams stuff in a few minutes versus half an hour in a pan or steamer.

    Loads of uses other than plastic tray crap.

    I guarantee Marco and Gordon have one at home.

    Some of my staples...

    Alesto Walnuts - £2 Lidl, handful of these in the morning make one a sexual tyranosaurus. One of the seven daily superfood doses for about 20p.

    Robertshaws 100% Cooked Beetroot in Natural Juices - Home Bargains 35p a pack for another superfood daily at 5p a go.

    Windward Hot Pepper Sauce - H.B. again 69p Hot as the sun, now prefer it over the dearer Encona.

    Morrison's catpiss bitter at 90p for 4x440ml, mixed with 45p Lemonade 60/40. Both ice cold - pisses all over any non-alcoholic beer.

    Asda do frozen Blueberries which are great for porridge etc.

    And not forgetting the healthiest superfood of all...

    DSCF4679.JPG

     

  7. In for now.

    But I'm thinking he's out of his depth and has bought too much into the Barrow-celona hype.

    I reckon' he fancies himself as a modern Pep type mixed with an old-school disciplinarian Megson type (running off at h/t) and is neither - more a gilet and glove wearing pretend hard man, in reality not far removed from the pansies on the pitch.

    We should stick, but hope a certain St. Joseph of Huyton doesn't get snaffled in the interim.

    Near 40% win record.

    Sound him out and keep him waiting in the wings, glowing Havana in one fist, cauldron filled with Lobscouse and ladle in the other and twenty odd Army bergens of bricks at the foot of The Pike.

    If Sarcevic's piss poor form and physique are down to him playing Mr. Mum then words need to be said. I'm presuming his missus isn't an ICU nurse and all the nail bars and fashion boutiques are shut, so...he needs his kip - pull your finger out Mrs. S.

    Joey wouldn't stand for it.

    Get Escobarp in as a sports psychologist - get them pissing it up and shagging about. Teamwork off-field and it follows they'll gel on it.

    Top knots - banned.

    Jeans with slashes in - banned.

    Snoods, leggings, gloves and beanies in training - banned.

    Arthur to start as a foil for Doyle.

    etc.

  8. Dripping butties made with slices of the national loaf.

    Refreshed the same pot of loose tea from Saturday with fresh boiling water.

    Tripe for tea.

    Gojira Berries? Smoked salmon? Eggs Benedict? Fortnum and Mason?

    Did you eat your ponce fayre on a table in front of your big window so all the neighbours could see?

    Some folk should have their 'Northerner' status rescinded, they really should.

  9. Speaking of grassing c*nts.

    This loose-lipped fucker doesn't live in Horwich but is a copper's nark.

    I won't get Happy in trouble by 'outing' him on here.

    But I know a lot of you will know of him, now you know not to trust him...(follow the link).

    😡

    A WRONG 'UN UNMASKED...

  10. On current displays I suggest:

    'Bolton Manchester Tarts FC'.

    In non-wumland I know folk living a stone's throw from Manchester proper who are proud Salfordians...

    Bolton will never be part of Manchester.

    But I've always been glad of it and it's proximity.

    There's a direct train at 22:24, I could get dressed now, take a leisurely walk to the station and be in Manchester City Centre for ten to eleven...

    If traffic's bad it can take longer to get to, say, Harwood or Belmont Road...

  11. I bet all the lobby/tater 'ash naysayers are reet sophisticated...

    I'll bet it's all the cultured foodstuffs in their households; notchy, Dolmio, Chicken Tonight, garlic, Philadelhia, breadsticks, chicken goojohns, coleslaw, extra virgin olive oil...

    The type of stuff northern scum cannot fathom nor countenance.

    How can anyone actively dislike sommat that's merely meat of some kind, spuds and onions?

    It's pretty bland, hence it's baffling why it's disliked so.

    I can only imagine it's because naysayers want to disconnect from their prole roots.

    They would probably rather commit Hari-Kiri than trade in their ciabatta for a Warbies Toastie, now they think they're not scum anymore.

    Deluded - one doesn't eat culture and refinement.

    Having balsamic vinegar in one's larder doesn't equate with having encyclopedic knowledge of The Italian Renaissance artists...

    It's YOU who are the real peasants, nouveau-riche specialists in heritage abandonment.

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