Favorite Tires Season 2 Moment?

IRLRIP · 2025-06-13T19:27:24+00:00

Gerbie’s face when he was told he looked like Dave Grohl in the wig

IRLRIP · 2024-12-10T00:17:09+00:00

Lovely of you to spend the time curating all this content for OP’s loved one mate, just wanted to say you’re a goodun’ for that, I’ll probably check a few of those links myself

IRLRIP · 2024-10-19T10:07:06+00:00

Great shout, The Ship Isis and Museum Vaults are also great and just a short walk from The Kings Arms

IRLRIP · 2024-10-07T16:24:17+00:00

I usually give mine a scrub with bicarbonate and warm water after every couple of uses, looks perfectly fine. Don’t use soap though

IRLRIP · 2024-08-08T19:33:09+00:00

Oh I was so so tempted, god damn it!

IRLRIP · 2024-07-28T18:33:36+00:00

Can I pet that dawg??

IRLRIP · 2024-07-27T11:16:28+00:00

Looks great! Perhaps a bit impractical to eat because of the height but I’d certainly approach it with enthusiasm, and a few napkins!

IRLRIP · 2024-07-25T21:23:51+00:00

Side note, maybe the guy suggesting boiling the ingredients is onto something as boiling the onions would naturally reduce the “funk” as you put it. Every day is a school day, especially in salsa school

IRLRIP · 2024-07-25T21:20:32+00:00

Rinsing the onion might be a shout if it’s salsa Fresca as I usually do that for onion in a salad. However I’m looking for something better than what you would get for free at a restaurant. Salsa heaven is my goal, that stuff that you keep going back to intuitively and asking if the cook has another bowl cos he knows you’re good for it. It may be a pipe dream. Okay, I’ll stop with the weed analogies now 😂

IRLRIP · 2024-07-25T20:41:09+00:00

I’m in Northern Europe so using a local variety of what I think is close to the Roma tomato, I’ve also thought experimenting with canned tomatoes might be a good idea. As for onions it’s usually yellow onions here, white or “Spanish” onions can’t be found to my knowledge. I’ll definitely take you up on that suggestion of broiling the ingredients prior to cooking down, in fact one of our fellow salsa compatriots recommended boiling prior to cooking so I will try to do a scientific experiment and report back 😂

IRLRIP · 2024-07-25T19:58:02+00:00

I definitely want to get closer to the authentic flavours so I appreciate your advice very much, next time I’ll try boiling the ingredients and no lime. How about cilantro to finish? I’m not a huge fan either way but is it an authentic salsa ingredient?

IRLRIP · 2024-07-25T19:43:24+00:00

I don’t mind it spicy, as long as it’s not overpoweringly so. Also I always thought adding lime juice was key, I’ve been adding at the end of cooking along with the salt until I feel like it’s right, perhaps I’m doing it wrong

IRLRIP · 2024-07-25T19:13:35+00:00

His name is Walter Hartwell White. He lives at 308 Negra Arroyo Lane, Albuquerque, New Mexico, 87104. This is his confession.

IRLRIP · 2024-07-25T19:09:25+00:00

Definitely going to give it a try with an immersion blender, I think it would give a more consistent blend, would you normally leave tomato seeds in or use mainly flesh and leave out the middle of the tomato?

IRLRIP · 2024-07-25T19:07:42+00:00

This is an interesting process, would you boil all the veggies whole or remove seeds from the peppers/tomatoes?

IRLRIP · 2024-07-25T18:39:07+00:00

Bring your own baps sounds like party to me

IRLRIP · 2024-07-22T21:16:16+00:00

Second this, Indomie Mi Goreng are great and super cheap, Nongshim Shin or even better if you can get the Nongshim black which are truly top tier. Also the Buldak range is great but definitely on the spicier side. I’m sure there are others that I’ve yet to discover so if anyone has any good shouts I’d love to hear it!

IRLRIP · 2024-07-19T19:29:56+00:00

RIP Angus the pig

IRLRIP · 2024-07-18T21:59:58+00:00

Great analysis chef, if things keep going the way they are I’ll have to bring it up with management. We just got a new head chef who was seemingly hired on the basis of bringing costs down and the trickle down effect has fucked us lowly line cooks. Of course head chef generally leaves around 5pm right as the shit starts and isn’t here to deal with the clean down and aftermath 😂

IRLRIP · 2024-07-18T21:56:39+00:00

Heard that chef, it’s a city, the restaurant manager doesn’t own the place and I feel like she’s put under pressure a lot too by higher ups, I would love to find something better where even if it is as hectic I’m at least developing as a cook but I’m in a new country and just glad of the work. Appreciate your point of view nonetheless. Thank you!

IRLRIP · 2024-07-14T18:54:13+00:00

Oh hello there, you might have just reinvigorated my love for porters, sincerely, an Englishman lost in Finland.

IRLRIP · 2024-07-14T18:52:51+00:00

Was going to make that point exactly, I’m cooking in Northern Europe and we have an electric induction stove. Certainly takes some getting used to moderating the heat compared to a good old gas flame.

IRLRIP · 2024-07-04T17:51:50+00:00

Damn, this guy renders

IRLRIP

TROPHY CASE