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Shit... I'd love a battered cod and proper chips now. Getting sick of the feckin' pommes mit mayo here <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Well i'd like to say it was very very nice, and the 3 bottles of o'haras red i had with it were even better, lol

You don't miss it till you can't get it <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Smoked cod... now that's what I really want right now. And a Zaytoon kebab. Together. After a feed of Galway Hooker and an ICB tasting session...

&amp;quot;thelynchfella&amp;quot;:12hv9mem wrote: so using beer in batter is a waste? Feck that fizzy water it is!![/quote:12hv9mem]


I don't agree. To me it does add something. I usually use a lager, or a wheat beer.

I've experimented with different beers, and preferred the use of weiss.
We usually use beer in our meals and then recomend a beer with the dinner with the idea of the beer and food blending together to create a new mouthfeel.Have a roast dinner with ale, it'll be fine. But add strong ale to the gravy, and sip on a Bishops finger / 1698, and you'll see a massive difference. This is the difference between using beer properly, and just presuming that any beer can be had with a meal.

We use up to 20l of beer a week in batter alone, then about 3l for belgian beer sauce, 5l for O Hara's bread, another 5l for Onion gravy &about 6l of Hooker for the BBQ sauce.

Would any body be interestd in a beer & food night ?
I would make it a wednesaday for convenience sake for ourselves.

I'll start another thread in events for sign up.

I'd be interested in that alright