Not a bad little spot that.
Small and compact with a decent crowd in for a Tuesday after a bank holiday.
Anyways food........................................................................................

Fairly conservative is me in the grub department.

Bruschetta.
Linguini Carbonara.
Profiteroles (plural ).

Stuck with pints to wash it down.
Perroni which I thought was reasonable at three and a half quid a pint.

Have you tried La Perla on Newland Ave? Food is always good and the service is excellent. 10% off your food on production of a Hull FC season pass, too.

No but gonna try it just because of the tie in we have.
That's if Bomber hasn't eaten the full larder.

Anyway, back downmarket tonight.
Homemade Toad in the Hole with beans
Richmond sausages and Heinz beans.

Mind you, free range eggs to make the batter.

La Perla was always good quality and value, but of late a bit too pricey for not-as-good quality.

Piola seems to be the current popular alternative down Newland, similar prices but much more ambiance. No 10% off, though.

Like Da Giano's pizzas, but prefer to take out as I find the restaurant too boxy and horrendously echoey, all you can hear is enhanced conversations with no music to alleviate the stress. Good grub, though.

Ruined !!!

Your tea is ready Mr 49.

Not far off, it does need a 'singe' on both sides, about 20 seconds or so.

A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes):

One minute per side – and eight resting; rare.

Two minutes per side – and six resting; medium rare.

Three minutes per side – and four resting; medium.

Four minutes per side – and two resting; well done.

Five minutes per side – call the fire brigade; cremeted.

Do you use your local butcher Mr Little in Market Place Mr 49?
Been using him quite regularly lately

I really like Fields in Anlaby http://www.fieldsofanlaby.co.uk/ With regards to the OP I use shoulder of pork and a dry rub of powdered coriander seeds, plenty of smoked paprika a good quantity of chilli flakes, rubbed into the meat cling filmed and refrigerated overnight. Next day cooked on low heat for around six to seven hours, served on "barm cakes" lettuce and grated cheese washed down with plenty of red wine.

I really like Fields in Anlaby http://www.fieldsofanlaby.co.uk/ With regards to the OP I use shoulder of pork and a dry rub of powdered coriander seeds, plenty of smoked paprika a good quantity of chilli flakes, rubbed into the meat cling filmed and refrigerated overnight. Next day cooked on low heat for around six to seven hours, served on "barm cakes" lettuce and grated cheese washed down with plenty of red wine.