I could make so many right now, but I think my resident pun-dit, Phil has done it all already.
For example, there is, “it wasn’t that offal, was it?”
or
“Oh, that looks offal.”
Just stuff your dad would say…
Anyways, I made an agreement with the kitchen boys that I could make them a couple of mixed CDs. One of stuff I like, and one of stuff I secretly like. The confusing thing about this though, is that I can’t tell them which one is which, and from the music I put on there, I am not sure they will be able to differentiate.
I walked into the kitchen last night, on the one I had off and delivered them, only to be greeted by G-man with a, “taste this, does it need more seasoning?”
Hilarious, as I knew that he knew that it was all good. I think he is just excited at the end of his week, and the new guy that will be starting on Monday.
I waited for the guys at the bar, as I also promised them photos of the dinner at Shoya.
Then, the staff deliver me dinner. How sweet.
And exciting. Excuse the overly shit iPhone photos.
I was very psyched up by this, because it is now one of my favourite things from the Lincoln. And, I know it will be greatly underappreciated and overlooked. I’m going to sell this baby like no other.
And yes, someone has already commented on my Lincoln loyalties.
In case you haven’t already worked it out, this is tripe. It has been blanched in white wine and water to remove impurities, then cooked in a tomato base with chickpeas and served with raisins, fennel and pine nuts.
The money shot
Ross cooked this bad boy, and I can’t endorse it enough. It’s chewy, creamy, tart, salty and sweet at the same time. I hope it stays on the menu for a long time.
Thanks again, boys.
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