StraferJack

it's surely on iplayer isn't it? Or is it one of those shows which doesn't appear on there? I've been banking on it as I was out. His tweets around the time of the recording were ace

If quids is posting on a Monday night, it's probably fair to say it's not something he finds "merely" amusing any more Does anyone else know why he keeps banging on about the Guardian a la Melanie Phillips? I'm pretty sure consumption of Foie Gras isn't some leftie pre-requisite If I was told off by Moos*, of all people, outside the Family Room I'd have a good long hard look at what I'd been saying. But after all the thinking time to bounce back with the same, really really tired stuff is close to embarrassing * That's the same Moos who had posted on here that she has never read a Guardian in her life btw. As for FG production itself - if Thomas, quids or anyone else has a problem with it then fair enough - seems like a genuine contender for debate to me. I'm surprised how it's this topic that has prompted your entry into the animal welfare debate however. Personally, I'm not keen on it, but I'm also willing to argue it's nowhere near as bad as mass-produced battery chickens mutating in their own shite, piled high on top of each other - something which is far more prevelant. So they both fall short for me, but by different margins. If someone were to argue that FG is absolutely fine because of various reasons, to me there is room for "negotiation" because the difference in treatment is so apparent to me. Feeding an animal until it?s liver expands ? from what I?ve seen the animals in question are still keen for the next meal. So whilst it makes me squeamish, I can?t condemn it the way I do battery chickens Does that make me some kind of hypocrite? I don?t think it does And I accept that the examples I have seen may be ?best practice? and that much FG production is less salubrious ? in which case it?s exactly the same rules apply. Keep away from the nasty stuff My mind isn?t closed on this ? if there are elements I have missed that make the whole thing beyond the pale then I?m open to hearing them. But just shouting ?liberal hypocrite? at me isn?t going to help

Whatever the rights and wrongs of who likes what, I'm calling Orbital suspicious Registering and posting so vociferously on one topic? As for the cost, go do some maths. Buy a van, equipment and licenses. Then buy the ingredients. Now sell better for less. Off you go...

correcting your text is merely incidental to the humungous flaws in your logic Tarot Are you really suggesting that people on buses and trains should be required to wear safety belts? You genuinely think passengers want that but the greedy companies won't invest?

Moderator applications to the usual address *Bob*

"Please SJ, what pictures?" On their twitter feed Alan, veggies - please don't click

a bit of straw-man arguing going on here - I'm not sure why anyone is complaining about "charcoal burners" - who says that's what constitutes street food? And having someone prep the buns in advance of the burger going on? Madness.. with those queues out the door, far better to wait until each patty is done, then the same person can assemble the bun. Only then should they go back to the next patty. That'll keep the punters happy! anyway - the cooking process for meateasy burgers is described below (from an article taken before the word was out) Personally, I don't think the burgers at the Rye match up to the wagon burgers. As others have posted on here, the bun seems to have changed and other ingredients also not matching up - but we've not heard from them on here so it's all second guessing Anyway - that cooking process (for transparency, so no-one can claim they were diddled out of charcoal - !) The cooking process. Yianni places a ball of meat on the 30-year-old cast iron flat-top griddle and then squashes it down into a round patty with the palm of his hand. When asked how hot the griddle was exactly, he smiles and says "fucking hot." Good answer: the extreme heat of the cooking surface produces a crust that only griddle cooking can, skipping the charcoal-grilled taste for a superior crunch to the outside of the patty. The griddle can hold up to four burgers at a time, and all burgers are cooked "with a little bit of pink in the middle", though requests can be made for rare or otherwise. On the blend, Yianni bypasses the usual ratio of 80:20 in his freshly ground, locally purchased 28-day aged chuck in favour of a slightly leaner blend. He cites the reason that a fattier patty of minced beef will retain slightly unpleasant globules of uncooked fat if done rare, whilst his blend guarantees juiciness and a good eating experience no matter how it is cooked. Liberally seasoned with just salt and pepper after being squashed, Yianni flips the patties and then adds two slices of American cheese. Not Kraft Singles, but better, and he isn't letting anyone on to his cheesy secret weapon. Steaming the cheese into the patty with a lid. A lid! I bloody love lids, I really do. No one else seems to do this in London, but it is an essential component to creating an environment where the cheese can steam and properly melt into the meat. The buns. A truly contentious issue with all burgers in London. A bit of meat this good needs a good bun, and Yianni has sourced the best burger bun available in London (well, for this type of burger, at least). A brioche bun would be absolutely wrong here. The bun is a soft sourdough, toasted and then placed on the meat for the final few seconds of the cooking process. A pleasure to eat, not distracting from the meat but complementing it and retaining its structure until the last bite. Hardly a surprise that Yianni and the local baker he sources the buns from took about three months to perfect the recipe.

Yep, agreed - and bon3yard knows his food too so I'm surprised to hear it. I saw pictures of the pig before it went "on" and it looked mighty fine , and I've seen other good reports so I'm not sure what went wrong here

because tacos are normally huge? I generally find all tacos (even rubbish ones) pricey for what I get. But I go for one of the box meals and get plenty

The mexican food there is fantastic - and reviewed at the weekend too Buen provenco *Bob* - seems to be a common complaint about the burgers in the current incarnation - shame, as the original was a thing of joy

didn't have the hog roast last night (are the meatwagon famous for them? since when?) so can't comment but i did have the pulled pork for lunch there and it was fantastic

"Eric Pickles said: "England's counties continue to form an important part of our cultural and local identity in this country . I know, because I'm one of them" You sure that was meant to be left in?

Good spot mr medic. Clearly I meant to post in the menswear thread. Blame sunstroke rather than porter tho.

Imports at White stuff dulwichfox? As opposed to where else?

Race for the prize. Flaming lips It soars, your heart soars. First time I ever heard it I spontaneously shed tears

Another vote for Away We Go - although any admiration for the MG character is hopefully for the drama not the values she espouses As for communication with babies - I'm pretty constant with mine, but then again I have to get up and go to work most days. The old adage "absence makes the heart grow fonder"? I think that holds even at a very young age. It's good for them to spend time on their own, contemplating-in-whatever-wierd-and-wonderful way they do. And when you pop your head around after a few minutes walk they are glad to see you again. Perfect

moon on a stick

that cartoon suggests a certain artist has been through something similar themselves No direct experience myself but just wanted to say "rough. Good luck everyone in the house of Mockney"

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Introduction of bread?

She otta know she's a lucky girl with parents and a sister like that keef up the good work

properly kept draught beer > bottle beer > can beer bottle beer > can beer > badly keptdraught beer BUT bottle beer = insanely stupidly expensive by comparison

I've not been on a bus yet where I have seen a buggy so big it takes up all the buggy space on it's own. Not for one child anyway... I have seen a couple of double-decker buggies which are big I have seen some monsters out on the streets - but as a general rule, the sort of person to get a mmonster-buggy is likely to have the monstor-car to go with it. People who have to wait 2-3 buses just to get a buggy space tend to realise the value of a smaller buggy on public transport But that's just me saying I haven't seen them - not saying they don't exist

the 12 bus starts from top of Regent St - so the first stop is between Oxford circus and bbc building (corner of Margaret St?)

From people you know and would expect to hear from? Or from some possible bots? And is your mailbox full? Just another possibility