I'll eat practically anything. At least have a go. Things like... dulse, a local seaweed. Fried chilli crickets. Whole dried squid. So having no cooker (due to a defective gas plumber, when I do see him,and I will, I'm going to show him a new technique for bending pipe) I bought a fuck-off BBQ. Proper no holds barred lean mean grillin' machine, hood, temp guage, flame deflection screens, electronic ignition, 16 speaker car stereo.... you know what I mean. For the first day or two I could've burnt an ice-cube. Now, I am the Gourmet de Feu. Perfect fillet or sirloin? No problem, give me 5 minutes. Char grilled peppers & veg? Piece of piss. Honeyed pork ribs, mmm, be right up. In short, dinner is a breeze. Dishes require less preparation and cooking time than a Member of Parliament needs to pick up a rent boy on Hampstead Heath. Allbeit the local weather means that sometimes a Sou' wester is needed to brave the elements at meal times. Breakfast, however, has been a bit of an obstacle so far but one that I am keen to overcome. This morning I am about to try wok cooked scrambled egg which will accompany grilled honey cured thick sliced bacon, vine tomatoes, large cap mushrooms and anything else suitable I can think of.
Table for two?