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Yesterday I discovered, on drifting through a pile of links I'd saved for later, that Bacchus had turned into a gastropub.

In a state of shock, I went home and cooked portobello mushroom, black pudding and a rasher of oxford bacon piled loosely on a fluffy bed of parsnip, pepper and parmesan mash, with seared garden tomatoes, herbed sausage and florets of broccoli and cauliflower in a white wine jus. Pudding was spiced pear and grape in red wine with fruit bread and soured cream.

I'm having a house day today. I wonder what I should start on? The kitchen, I suppose.


( 8 worms — Feed the birds )
25th Sep, 2008 09:24 (UTC)
What's a Bacchus and why was it so shocking?
Sounds like a delish meal btw. Appropriately gastro-stuffed with adjectives...
25th Sep, 2008 09:36 (UTC)
Re: What's a Bacchus and why was it so shocking?
This guy's restaurant. Well, it was...

25th Sep, 2008 10:00 (UTC)
Ah, I see
Pity you never got there. I would have liked to have heard your experiences of it...
26th Sep, 2008 07:30 (UTC)
Re: Ah, I see
one of my friends twittered every course (while twitter was working) -- vicariously delicious.
25th Sep, 2008 10:27 (UTC)
Bacchus is round the corner from where I live and I never even got there.
25th Sep, 2008 10:30 (UTC)
Mind you, it sounds more within my budget now..

"Every week we have a Rib of Beef and a Loin of Pork served with all the trimmings for £11"

25th Sep, 2008 22:36 (UTC)
It was tasty
There must be a special French cuisine phrase for fluffy bed, surely?
26th Sep, 2008 07:32 (UTC)
Re: It was tasty
I'm guessing "duvet".
( 8 worms — Feed the birds )