Page 9 of 14
Posted: Wed Jul 20, 2011 9:59 pm
by London Stone Paving
Not sure whats better, the quality of the circle or the quality of the rib eye.?
Tremendous stuff lads, keep on rocking 
Posted: Wed Jul 20, 2011 11:28 pm
by jonnyboyentire
Pablo wrote:You lot are getter spoilt reality will hit you hard when you get back to the real world. Is it the client cooking all that scran for you flipping unbelievable how much weight have you gained so far?. Do they need a landscaper on site for an advisory role cos I could get over in the morning if you want.
I'm on my way !!!!
Seriously though, superb work guys.
Just a note of caution though, with work so good and excellent pics, should you not watermark them with your company name?
Posted: Wed Jul 20, 2011 11:31 pm
by jonnyboyentire
London Stone Paving wrote:Not sure whats better, the quality of the circle or the quality of the rib eye.?
Tremendous stuff lads, keep on rocking
Tremendous stuff lads, keep on rocking
Not what a paver wants to hear Steve, rocking !!!!!
Posted: Thu Jul 21, 2011 5:44 am
by cookiewales
hello boyos inbetween paving the cookie man is the cook even after hard day i enjoy cooking and using every pan and dish the haggi crew clean up dam those dishwashers.on the photos there all under the original stone paving company.haggi is going to be the southwales division .thats where we are of to next 280m2 bogens nice job early start today lots to do :p
Posted: Thu Jul 21, 2011 8:45 am
by Pablo
can i book a table for 2 on Saturday night then cookie say around 8pm I'll sort my own booze.
Posted: Thu Jul 21, 2011 10:58 am
by GB_Groundworks
that circle is amazing top work, like the timber formwork for your levels rd the edge, what setts are they? love the silo wish there was a smaller version or something hehe or trailer mounted one etc.
i love to cook, my special treat meal is a good steak fillet or rib eye well aged dark meat with double cooked chips and a white wine and cream sauce its the mutts nuts.
for the sauce chestnut mushrooms, taragon, sage, butter, white wine, dijon or sandwich mustard, garlic, double cream 
fry the mushroom in a bit of butter/olive oil with the fresh or dried tarragon and sage, add the garlic and de glaze the pan with white wine, simmer down and add teaspoon of dijon mustard cook the rest of the alchol out (1 min) then add the cream (about 200ml-300ml) then simmer as you par boil then deep fry your chips
its so good i like my meat blue/rare
Posted: Thu Jul 21, 2011 7:45 pm
by haggistini
Nice grub son come down one night and join the feast! but make sure you bring some ale!!!
Just a gay pose to show the size of these bastards!
Posted: Thu Jul 21, 2011 7:47 pm
by haggistini
The slabs not those gun's!!
Posted: Thu Jul 21, 2011 8:35 pm
by rab1
your putting on the beef haggs, all of those cookie diners.
Posted: Thu Jul 21, 2011 8:50 pm
by haggistini
Life a bitch rab
Life's
Posted: Thu Jul 21, 2011 9:15 pm
by rab1
it must be with those dinners mate, please send me a packed lunch. that is some cracking work you boys have done and those flags are the muts.
Posted: Thu Jul 21, 2011 9:21 pm
by haggistini
30 year old that beetle sends those buggers down just looking at it!!! :laugh:
Posted: Thu Jul 21, 2011 9:23 pm
by haggistini
Slow cooked jalfrazi .....
Posted: Thu Jul 21, 2011 9:24 pm
by haggistini
iPhone error bla bla! Pissed now!
Posted: Thu Jul 21, 2011 9:49 pm
by London Stone Paving
Those flags are monsters. They aint never moving