Thursday, June 4, 2009

Big Grill?







No. Big Rip Off. Actually outrageous rip off.

I was completely and utterly dumbfounded when I was cheerfully charged €54 for:
1 plate of disgusting lowest grade possible chorizo that bounced around your mouth like one of those rubber balls that boing uncontrollably all over the place.
1 plate ribs that we still raw at the edges.
1 thimble of the vinegar posing as wine
1 thimble of white wine posing as urine or vice versa
2 of the cheapest waters on the market

Fiftyfuckingfourfuckingeuros for absolute crap.

I said to the owner that really if they were going to rip everyone of so blatantly surely Jose Publico should at least have a menu board to peruse so they can decide whether they want to be fleeced or not. She looked at me as if I was mad and pointed out the 30cm x 60cm menu board standing some 15metres away on the other side of the stall. It is the red thing in the opposite corner of the last picture. If you look there is someone taking a photo of it. No doubt incredulous of the marketeers scorn and and wanting a memento. "Look kids, this is the reason you couldnt have a crepe or a coke later on. Cos these people wanted all our money"

I was thrilled to see that the owners of the 'eatery' were saving themselves on any wastage by using undefrosted frozen meat. This was skillfully cut out of its plastic bag and lumped on the grill with all the other shit that was thawing and grilling at the same time. The bitch who owned it told me that by law they were obliged to only cook frozen meat without prior defrosting.

This was at the Medieval Festival in the old town. Good thing was they all we medieval costumes. Man what I wouldn't give to use that grill as a stocks, stick them in it and beat them round the head with their frozen crap.

2 comments:

chris said...

54 euros? That's a lot of money dawg.
For a load of offal.

Nice costumes though.

John said...

We were recently in Ibiza on a cruise and had some ribs on the waterfront. From the photos in this entry these were cooked the same way.

Unlike ribs in America these had no sauce but appears to be slow grilled bare. The chef told us that they were just plain but I suspect they had been marinated in something. I'd like to find out how they are prepared so that we can add them to an upcoming weekend party we are having. Any assistance on the preparation would be appreciated.

John