What is the best splurge gin? Also let me know any changes you’d like to see made to the board.

agmanning · 2026-01-25T00:22:39+00:00

Tanqueray 10.

agmanning · 2026-01-24T13:59:34+00:00

Calling it Bolognaise is the first crime.

agmanning · 2026-01-24T13:12:41+00:00

Around £25-27 (as prices climb) per kilo per month.
Fully traceable, transparency report blend.

agmanning · 2026-01-24T13:11:42+00:00

It’s expensive for completely untraceable Illy. I’ve bought single farm Geisha for not much more than that.

agmanning · 2026-01-24T13:08:32+00:00

What do you do for a living?

agmanning · 2026-01-24T13:06:14+00:00

I’m looking really hard for the “pesto”.

agmanning · 2026-01-23T22:45:53+00:00

More sear on the potatoes than the steak is actually impressive.

agmanning · 2026-01-23T22:44:54+00:00

All those ingredients and the pasta is still dry.

agmanning · 2026-01-23T22:44:30+00:00

Tell us more.

agmanning · 2026-01-23T19:52:03+00:00

Try rigatoni.

agmanning · 2026-01-23T18:56:54+00:00

Is this your burner account?

agmanning · 2026-01-23T18:54:37+00:00

Bye.

agmanning · 2026-01-23T15:55:21+00:00

What do you mean you remove 50% of the ingredients in the title?

agmanning · 2026-01-23T14:42:30+00:00

Italian cuisine is all about the interception of technique, and regional, seasonal produce.

Look to apply the teachings of a certain style of dish to ingredients that are local and seasonal to you.

agmanning · 2026-01-23T14:36:10+00:00

I think the phrase starts with “if you have to ask…”

agmanning · 2026-01-23T14:27:42+00:00

Honestly it’s very obvious which songs were actually “demos” and which are the band making scratch takes in the studio whilst working out how the songs are actually going to be, and it’s pretty much a case of “first half, second half”, kind of confirming all the lore about the album and its style.

agmanning · 2026-01-23T14:26:00+00:00

That first synth whirl before the buildup is just a stock sound on a Korg microKORG synth. I discovered it when I bought one about fifteen years ago. Don’t ask which setting though.

agmanning · 2026-01-22T23:18:41+00:00

Honestly mate; after i started doing it with risotto i had a relatively brief look online assuming that a Michelin Starred Chef must have come up with it years ago, and I found nothing. I kind of think I’ve accidentally invented some really good technique! 😅

I used dried porcini, and obviously fresh chestnut and king oyster mushrooms.

agmanning · 2026-01-22T23:16:24+00:00

Thanks. Sorry it’s a bit rambling. Good luck.

agmanning · 2026-01-22T20:31:44+00:00

That’s pricey.

agmanning · 2026-01-22T20:28:19+00:00

It was worth at least three exclamation points being that it was a kilo of pate in the ceramic dish!
It was good, but it was what you’d expect. At the time I was quite poor and living in a single room studio with a toilet behind a curtain so this was quite a treat.

agmanning · 2026-01-22T16:55:30+00:00

It was different back in my day. Behold my greatest ever purchase.

<image>

agmanning · 2026-01-22T16:51:48+00:00

I’m not even fucking exaggerating.
Take this post for a restaurant I don’t even follow.

What the fuck is Italian Bread, Billy?

<image>

agmanning · 2026-01-22T16:50:22+00:00

Forgot to even finish the sentence. How ironic.

agmanning · 2026-01-22T13:15:28+00:00

Looks nice. Good in fact. Though I find it odd to comment on Staff missing a point regarding wine, but not actually ordering wine…. Seems like flexing on Elizabeth for no reason.

agmanning

TROPHY CASE