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[Original Spies]

I used to really love the Mega Fuck Off Burger, or whatever their double burger is called, at the Wild Boar. However, the last time I went, the food arrived in less than 5 minutes and I was very ill later in the day. Not a coincidence.

Come on now, Wild Boar. I am fully aware the closest thing you've got to a grill in your kitchens is a fridge, but at least leave it on the side for a bit so I'm not fully convinced you've microwaved it, despite both the bread and the salad being warm. I'll let that all slide as long as you don't make me chocolate piss out of my arse.

[daveofficer]

Originally Posted by Original Spies

I used to really love the Mega Fuck Off Burger, or whatever their double burger is called, at the Wild Boar. However, the last time I went, the food arrived in less than 5 minutes and I was very ill later in the day. Not a coincidence.

Come on now, Wild Boar. I am fully aware the closest thing you've got to a grill in your kitchens is a fridge, but at least leave it on the side for a bit so I'm not fully convinced you've microwaved it, despite both the bread and the salad being warm. I'll let that all slide as long as you don't make me chocolate piss out of my arse.

you won't know this being from elsewhere, but the wild boar used to be properly brilliant. they even sold amazing cake.

[Chris]

Originally Posted by daveofficer

you won't know this being from elsewhere, but the wild boar used to be properly brilliant. they even sold amazing cake.

God, those were the days. I miss the old Wild Boar.

I just made some amazing spaghetti.

Got some pork and black pudding sausages from the freezer and chopped them up. Fried them in a load of olive oil, put them on a plate to one side then turned the heat down and threw in a thinly sliced chili and some garlic. Cooked it briefly then left it to one side while the oil got nice and garlicky. In the meantime I cooked the spaghetti, then once it was ready I added some of the spaghetti cooking water to the frying pan, put it back on the heat to make a basic sauce and added back the sausage and the drained spaghetti. Season, stir up so it's all coated in the sauce then eat. Awesome.

[discotron]

Originally Posted by daveofficer

you won't know this being from elsewhere, but the wild boar used to be properly brilliant.

It certainly did. Before they got rid of the manky yet comfortable seats downstairs, and turned into a wanky 'contemporary bar'. I miss the days of having a wee sports nap in there before the Palace!

[DJ Jo-D]

Originally Posted by Carrots Gladstone

"Dex" as in the doric pronounciation of "dicks"?

That's quite a claim...

No it wasn't in relation to dicks ?

[Lucky Rathen]

The whole of Belmont Street used to be studenty pubs, and then one of them closed down and got refurbished all poncey and the others all followed suit. Wild Boar used to be fucking super.

[Le Stu]

Graham's unhomoginised jersey milk, from ASDA. I'm not a huge milk drinker, these days, and it's mostly because it just doesn't taste good. This tastes amazing. Now, if I could just get it unpasteurised as well...

[DJ Jo-D]

Originally Posted by Lucky Rathen

Wild Boar used to be fucking super.

It surely did, now have been advised not to eat there, won't be going back...in fact thats twice been told that recently..once while looking the menu outside, by a smoker who had obviously just had food

[Lucky Rathen]

Got a question for you foodies. I bought some mince at the weekend and I forgot to do anything with it and it's just been in my fridge all week. The use-by date is tomorrow, but it's started to turn brown. It smells quite strong, not rotten but strong, and it's gone light brown. It's been stored in the fridge the whole time. Do you think it will be OK to eat or would it be safer to just sling it?

Also, if I buy meat in bulk to freeze, which I often do, is it imperative to freeze it as soon as I buy it? Cos I often wait until it's at the use by date before I freeze it, figuring that I might eat it and not need to freeze it.

[Chris]

Originally Posted by Lucky Rathen

Got a question for you foodies. I bought some mince at the weekend and I forgot to do anything with it and it's just been in my fridge all week. The use-by date is tomorrow, but it's started to turn brown. It smells quite strong, not rotten but strong, and it's gone light brown. It's been stored in the fridge the whole time. Do you think it will be OK to eat or would it be safer to just sling it?

It should be safe to eat, the discolouration is probably just due to all the juices running out of the meat. But it won't taste as good as it would have at the start of the week.

As for freezing, you should freeze as soon as possible if that's your intention when you buy it. Otherwise you're just letting the meat become more stale and old while it just sits in your fridge. It's more of a taste/quality decision than a safety one I think (though I've not done a food safety course so don't quote me on that).