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Salty Squid

Saturday, September 24, 2011. The Big Belly Bilbao Break. Their names: forgotten. The food: written down somewhere upstairs that I am too lazy/drunk/food coma'd to go fetch. The important thing: Bilbao rocks in the. League. More so than it did a few years ago. What's my authority on making such a statement? I have no authority, anywhere, just that we really really both seemed to like the. More than last time, which was. what, already four years ago? Typical lunch in Bilbao's Puerto Viejo:. Anyway, I digr...

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Salty Squid | saltysquid.blogspot.com Reviews

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Saturday, September 24, 2011. The Big Belly Bilbao Break. Their names: forgotten. The food: written down somewhere upstairs that I am too lazy/drunk/food coma'd to go fetch. The important thing: Bilbao rocks in the. League. More so than it did a few years ago. What's my authority on making such a statement? I have no authority, anywhere, just that we really really both seemed to like the. More than last time, which was. what, already four years ago? Typical lunch in Bilbao's Puerto Viejo:. Anyway, I digr...

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1 pintxos

2 posted by

3 salty squid

4 1 comment

5 mushrooms on toast

6 3 comments

7 lots of meat

8 frankfurt

9 austria

10 8 eggs separated

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pintxos,posted by,salty squid,1 comment,mushrooms on toast,3 comments,lots of meat,frankfurt,austria,8 eggs separated,1 tsp cinnamon,seriously recommended,die walser ravioli,we drank,widdersteinhütte,walser germknödel,and apfelstrudel,no comments,under

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Salty Squid | saltysquid.blogspot.com Reviews

https://saltysquid.blogspot.com

Saturday, September 24, 2011. The Big Belly Bilbao Break. Their names: forgotten. The food: written down somewhere upstairs that I am too lazy/drunk/food coma'd to go fetch. The important thing: Bilbao rocks in the. League. More so than it did a few years ago. What's my authority on making such a statement? I have no authority, anywhere, just that we really really both seemed to like the. More than last time, which was. what, already four years ago? Typical lunch in Bilbao's Puerto Viejo:. Anyway, I digr...

INTERNAL PAGES

saltysquid.blogspot.com

1

Salty Squid: January 2011

http://saltysquid.blogspot.com/2011_01_01_archive.html

Monday, January 31, 2011. King Pie The Almighty Pie-y-One Of Pie Town - Pie. It was a cold dark evening and I wanted pie. Lots of pie. Really lots of pie. So much pie in fact, that if King Pie The Almighty Pie-y-One Of Pie Town came to visit even He would think there was a lot of pie here. Sadly however, King Pie The Almighty Pie-y-One Of Pie Town doesn't exist. And neither does Pie Town. Bollox. Preheat your oven to 180c and roast the Squash, which was mixed with the ground cinionmoninim. And on the sam...

2

Salty Squid: May 2011

http://saltysquid.blogspot.com/2011_05_01_archive.html

Monday, May 16, 2011. Fish Gouijons, Potato-Skewers and Fried Manchego Rolls. Blogging, blogging, blogging. Who cares? Really, who cares what we cooked and how we made it and how great it was. You. Were not there. You. Didn't taste it. You. Have no idea whether it was good, burnt or ordered from the local take-away. Way that takes so much time to get exact. It's the 'straight out of bed look' for food. We spend hours, minutes or days cooking a meal and for what? Why do we care? Why do you care? We did ma...

3

Salty Squid: July 2011

http://saltysquid.blogspot.com/2011_07_01_archive.html

Tuesday, July 5, 2011. A weekend of eating outside. The most important thing about mushrooms on toast is Harissa. A very spicy, salty, garlic, amazingly paste that originated in Moroorroccco (along with the crack too probably! The shit is amazing. You can add it anything - except porridge - I tried it once and let me you tell you it was disgusting. Soups, stews, toasts, pestos, sauces - anything at all. It will give anything you make a good grab by the goolies. Gooseberry and Almond Cake. Cream the butte...

4

Salty Squid: July 2010

http://saltysquid.blogspot.com/2010_07_01_archive.html

Tuesday, July 27, 2010. Stuffed Chicory, Corn On The Cob 3 Ways, Minute Steak. If this were school, I would have detention by now, and probably a lot of late slips - as they were called in my. Chicory, onions, garlic, mustard, cream, s&p, shallot, chicken stock, walnuts. Roast the onion and garlic in a hot oven with some ‘ erbs. Until soft and tender. Blitz to a paste adding Dijon mustard and cream to get a thick consistency. Season well. Remove the outer layers of the chicory and slice finely. Dice ...

5

Salty Squid: March 2011

http://saltysquid.blogspot.com/2011_03_01_archive.html

Tuesday, March 29, 2011. The Supper Club Pop Up Restaurant. Wine Bar, Dublin. On Sunday 27 th. Salty Squid was very lucky to attend the first night of a new, monthly, communal eating binge in Dublin. Two very talented and slightly insane chefs undertook the ever more insane task of cooking a 10 course tasting menu for 35 hungry people served by kind, friendly wait staff. To say the food was amazing would be an understatement. In fact the whole night itself was great. Thank god we have no photos. Along wi...

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vickscakes.wordpress.com

Vick's Cakes Blog | Vick's adventures in baking & all things foodie! | Page 2

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About Vick’s Cakes. Vick's Cakes Blog. Vick's adventures in baking and all things foodie! Mad as a March hare. March 29, 2011 by vickscakes. March has just disappeared so quickly, I’ve been a little lazy on my blog posts lately, however with the extra hour of springtime, i’ll be back baking and cooking lots more… here’s what i’ve been up to the last few weeks, Christening / Birthday celebrations and yummy mini party merignue’s! Iggle Piggle and Molly’s 2nd Birthday. Perfect meringue’s…. The bouquet is ma...

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saltysquid.blogspot.com

Salty Squid

Saturday, September 24, 2011. The Big Belly Bilbao Break. Their names: forgotten. The food: written down somewhere upstairs that I am too lazy/drunk/food coma'd to go fetch. The important thing: Bilbao rocks in the. League. More so than it did a few years ago. What's my authority on making such a statement? I have no authority, anywhere, just that we really really both seemed to like the. More than last time, which was. what, already four years ago? Typical lunch in Bilbao's Puerto Viejo:. Anyway, I digr...

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Tel: 02 4929 2810. Welcome to Salty Squid. Located on the glistening waterfront boardwalk of Honeysuckle, Salty Squid is the premier destination for those craving excellent seafood in a relaxed dining atmosphere. Sit back, relax and enjoy the sea breeze while sipping on one of our delicious cocktails, like the classic Margarita or a famous Cosmopolitan! Add a basket of Salt and Pepper Squid or dine on some Lobster with garlic and chilli to really spice things up. 10% Surcharge on Public Holidays. Salt an...

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