The Ops-Normal round table dinner......Menu?

[G-CPTN]

As a youngster, I was both a choirboy and a bellringer.
New Year's Eve in the belltower I was handed a flask with neat whisky - which put me off whisky for a quarter of a century until I went on a tour of a distillery, after which they handed out 'snifters'.
I quite enjoyed sipping the neat single malt and managed to finish the rest of the family's tots.
Since then I am fussy - no blended and no ice, water, or mixers, just sipping room temperature neat.

[PHXPhlyer]

Just no licorice flavored liqueurs please.
Sambuca, ouzo, etc.

PP

[EA01]

Mr Robert Channon's Verdelho is one white I can highly recommend!

https://www.robertchannonwines.com/scripts/default.asp

[bob2s]

A degustation menu would be the ideal menu given the varied taste of the assembled throng.

[EA01]

Good idea Bob.....did one 12 months ago for 20th wedding anniversary, 6 courses with matching wines, was not cheap, but very good! That was in Cairns...August 2019

[TheGreenGoblin]

EA, when I was at school I pined for kidneys. My parents used to post me kidneys. I think I needed the iron. Another used to get bacon sandwiches once a week.

Good grief, I knew that English boarding schools were grim but harvesting kids kidneys and posting one of them mid term in lieu of a card from mommy and daddy without a shilling really isn't very Tom Brown's school days at all is it?

[Pontius Navigator]

Always 3 or 4

[TheGreenGoblin]

Always 3 or 4

Shillings or, heaven forfend, kidneys?

[Pontius Navigator]

Kidneys of course. And camembert cheese.

[G-CPTN]

Were the kidneys cooked?

[Hydromet]

Don't knock kidneys or other offal.
When my father took over the cooking at home, I discovered the the delights of properly cooked steak & kidney pie, as opposed to the overcooked stuff my maternal grandmother cooked. Likewise lamb's fry, brains and stuffed lamb's heart.

Surely there's a restaurant somewhere in the world that specialises in such fare.

[TheGreenGoblin]

Don't knock kidneys or other offal.
When my father took over the cooking at home, I discovered the the delights of properly cooked steak & kidney pie, as opposed to the overcooked stuff my maternal grandmother cooked. Likewise lamb's fry, brains and stuffed lamb's heart.

Surely there's a restaurant somewhere in the world that specialises in such fare.

I love steak and kidney pie, well cooked with a wonderful liquor and mashed potato! Num, num...

[ian16th]

I love steak and kidney pie, well cooked with a wonderful liquor and mashed potato! Num, num...

Steak & kidney PUDDING, with a nice suet pastry is better!

[EA01]

You are of course most welcome to your offal...I'll partake by way of pate or terrine....but...steak & kidney pudding..encased in suet pastry is making me unwell...

brains and stuffed lamb's heart.

,...yeah...Stuff that!

[Rwy in Sight]

How about Retsina and Kokinelli?

Kokkinelli OK retsina not really, Maybe some draft beers for before lunch?

[TheGreenGoblin]

How about Retsina and Kokinelli?

Kokkinelli OK retsina not really, Maybe some draft beers for before lunch?

Kokkinelli, the home of the mother of all hangovers!

[Pontius Navigator]

Actually I liked Retsina.

An alternative to Kokinelli, which was actually quite smooth (on second bottle) was Limasol Dry Red. It was important to wash your mouth out with brandy sours in order to protect the enamel of your teeth.

[TheGreenGoblin]

Retsina reminds me lot of a rough Pinotage and I like both wines.

It would be nice to sit down to a meze and a bottle of Retsina.

[jimtherev]

Don't knock kidneys or other offal.
... and stuffed lamb's heart.

Me grandfer was a retired master butcher and could get seemingly endless supply of ox heart during WW2 - I grew up on the stuff. Seems all to go for animal food now.

But I was at a banquet at one of the big Park Lane (London) hotels some years back and a non-specified cut of beef was the main meat course. Delicious. No-one seemed to know what cut it was. Heart, sez I. Universal scorn. Waiter asked. Professed not to know. Maitre d' called and despatched to ask the chef...

All I can say is that the Grosvenor House cook the ox-heart extraordinarily well.

[G-CPTN]

All I can say is that the Grosvenor House cook the ox-heart extraordinarily well.

That's offal!