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Author Topic: Why do this to food  (Read 1560 times)

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Offline Miss Demeanour

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Why do this to food
« on: June 03, 2011, 12:36:16 PM »
http://www.metro.co.uk/weird/865127-worlds-most-expensive-kebab-is-750-and-contains-saffron-and-champagne

 
The Don of Doners will set you back £750
 
British chef Andy Bates says he has sourced some of the finest ingredients on the planet - including milk-fed lamb from the Pyrenees - for his creation.

The humble kebab has well and truly had a high-class makeover, with its champagne-infused mint and cucumber yoghurt, and micro cress and lettuce salad.

It also comes with gold-leaf garnish, couer de boeuf tomatoes and barrel-aged yew's feta cheese - a far cry from a few shavings from the traditional elephant's leg rotisseries in most British late-night eateries.


 noooo:

How drunk would you have to pay to eat and pay for that  rubschin:

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Skubber

Offline Pastis

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Re: Why do this to food
« Reply #1 on: June 03, 2011, 01:38:48 PM »
Master Bates is clearly living up to his name  ::)
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Offline Nick

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Re: Why do this to food
« Reply #2 on: June 03, 2011, 01:41:25 PM »
 drumroll:
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Offline Miss Demeanour

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Re: Why do this to food
« Reply #3 on: June 03, 2011, 01:45:51 PM »
You know BM will want the all gold BBQ though  noooo:
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Skubber

Offline Barman

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Re: Why do this to food
« Reply #4 on: June 03, 2011, 02:06:42 PM »
Quote from: Miss Demeanor on June 03, 2011, 01:45:51 PM
You know BM will want the all gold BBQ though  noooo:

It would melt like...  ::)
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Offline Nick

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Re: Why do this to food
« Reply #5 on: June 03, 2011, 02:09:54 PM »

  whistle:
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Offline Barman

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Re: Why do this to food
« Reply #6 on: June 03, 2011, 02:12:12 PM »
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Offline Grumpmeister

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Re: Why do this to food
« Reply #7 on: June 03, 2011, 04:31:05 PM »
Quote from: Nick on June 03, 2011, 02:09:54 PM

  whistle:


And that's why we never let Uncle Nick near the BBQ children.  whistle:
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