Foodie / boozy treats

[Mobile Chicane]

I always have champagne on Friday. It's my treat for the week, and one which I look forward to all week.

When times are tough (as they are) I'll go without other things in order to make room.

What's your little treat?

[Cotty]

Mobile Chicane said:

What's your little treat?

Lamb. Seems to be getting more expensive by the day, but a nice leg of lamb with mint sauce I think its just the best meat hot or cold.

Ok you could add some roast potatoes and veg but its all about the lamb.

[Toyless]

Cotty said:

Lamb. Seems to be getting more expensive by the day, but a nice leg of lamb with mint sauce I think its just the best meat hot or cold.

Ok you could add some roast potatoes and veg but its all about the lamb.

Not so much a treat, but our local butcher does a marinated minty leg steak thats fabulous....

[Simpo Two]

Steak.

(And I don't microwave it!)

[Toyless]

Simpo Two said:

Steak.

(And I don't microwave it!)

[Simpo Two]

I boil it

[ErnestM]

Proper sturgeon based caviar (Beluga or Osetra if possible) served on toast points, plenty of butter with egg whites. Accompanied by good Russian vodka just below freezing temperature. Taittinger Comptes de Champagne or Bollinger RD if I don't have the right vodka on hand (no vodka on hand usually means that the mother-in-law has recently visited. Not her. Me!)

(A side order of good Scottish smoked salmon with a sprinkling of capers is nice along with the above as well)

[Mobile Chicane]

ErnestM said:

(A side order of good Scottish smoked salmon with a sprinkling of capers is nice along with the above as well)

Oooh yesss.

In the UK, Forman's 'London cure' smoked salmon has to be the best. It's expensive compared with own label, but by golly it's good.

[kiteless]

The steering committee & I go to France & Belgium every month on a wine and ciggie run. After stocking up on the wine, I head to the beer aisle, and treat myself to a bottle of this:

[AlpineWhite]

Blackwoods gin and fever tree tonic.

[Lefty]

A dram like Ardbeg Very Young. Getting rare, getting properly expensive, it's a real treat to have a nip.

[Pferdestarke]

Venison for me. I have three fillets in the freezer at the mo'.

Martin Miller's Gin and Fever Tree with fresh lime and fresh ice.

It's lamb hot pot tonight, using shoulder and a mix of beef and chicken stock. Not a treat as such, but we're looking forward to eating it.

[Kneetrembler]

I live in Spain and some things are still difficult to get so for us:-

Smoked Haddock

Real Faggots

Brown Crab

[Hawmaws]

Rib of beef.

Always give me a wallet fright, but it's worth it.

[Lefty]

Hawmaws said:

Rib of beef.

Always give me a wallet fright, but it's worth it.

This. I rarely buy it, not because of the cost but the heathens that I usually cook a sunday roast for (wife, her brother and his fiancee and both sets of parents) refuse to eat rare beef or even pink beef. No f'kin chance I'm going to waste a beautiful £50 joint of beef by cooking it "well-done".

[sleep envy]

let them go hungry

I cooked a haunch of venison the other week for both sets of parents - the MiL's face when I put the plate in front of her was a picture, she's the type that will cut 1" around the fat on a steak that's been cremated

I said I'd bought venison especially for her as it has no fat

[Lefty]

I like your style.

Venison is off the menu because it's cute, as is lamb, rabbit and even veal (although beef is OK, if cremated.)

MIL once ordered roast chicken in a (very good) Italian place in Aberdeen. She sent it back because it was a whole poussin and was "obscene" so couldn't eat it.

Fool.

[sleep envy]

now I don't tell them what it is until after the meal

I cooked some pork chops with an anchovy sauce - the MiL gobbled it up yet she doesn't eat anchovies...

eta - cook some breaded veal escalopes and tell them it's rose beef

[ErnestM]

Lefty said:

I like your style.

Venison is off the menu because it's cute, as is lamb, rabbit and even veal (although beef is OK, if cremated.)

MIL once ordered roast chicken in a (very good) Italian place in Aberdeen. She sent it back because it was a whole poussin and was "obscene" so couldn't eat it.

Fool.

My wife does that whole "nothing with a face" thing. Although, apparently, chicken and fish (that appear to have faces to me) don't qualify. Lobster and crab have to be decapitated before served.

I love her though.

[jamiebae]

A nice aged rib eye with a good bottle of Medoc for me. As the current place has an open plan kitchen/living room I don't have it often because of the amount of smoke made by cooking it. We have just bought a new house with a separate kitchen though, so I'll be having it more often now