Broadsheet on the Telly returns at 10pm tonight streaming LIVE (above) and on our You Tube Channel.
A panel of old and new friends will discuss the news of the week with fearless honesty, a strong brew and the occasional stimulant.
Topics under debate will include homelessness, Geldof/Bono, the failed World Cup rugby bid, the recent Sunday Times pol,l Direct Provision and Fine Gael trolls and more. Olga will also go over the latest weirdness in the Maurice McCabe saga.
Join us for the full TWO hours, dip in and out or watch it at a later date. The choice is yours.
Last week, with a FIFTY EURO voucher to spend at any of the three Gournet Burger Kitchen locations including, South William St, South Anne St, Temple Bar, Liffey Valley and Swords Pavilions.
We asked you to create a burger worthy of the title ‘gourmet’.
You answered in your dozens.
But there could be only one winner.
In reverse order then…
Gorugeen: “My burger i shall call the Nemo and it shall consist of a 1/4 pounder containing Chipotle’s, topped with chopped smoked salmon, capers,sliced black olives, aioli and a lightly toasted blaa bun. I’m hungry.”
Janet, I Ate My Avatar: “My burger I shall call the mutton dressed as lamb meltdown, consists of a minced lamb patty mixed with methi, cumin, tumeric, ginger and cracked black pepper lovingly embraced in a sweet spinach, spring onion, tomatoe and fresh coriander salade and put to bed in a sourdough bap… goats cheese optional.”
Sarah: “My burger, I shall call the Hanky Panky, it consists of a panko crumbed chicken breast sandwiched between melted whorls of compte cheese and sweet and yet sour dirty slaw, topped with creamy whipped avocado and a girthy slice of beef tomato. Weep with satisfaction once it hits that spot.”
edalicious: “My burger, I shall call the Tarte Flamburger, consists of a beef patty on ciabatta bun with a tarte flambé style sauce, made from cheese, creme fraiche and bacon, with either mustard or apricot jam. You’ll probably need to serve it with a large side salad to give some kind of semblance of a balanced meal.”
Naomi: “My burger, I shall call ‘The Rib Tickler’, consists of large, toasted brioche buns, garlic mayo, young spinach leaves, parmesan cheese, tomato relish and onion marmalade, lashings of fresh-off-the- bone BBQ rib pork topped off with caramelized red onions and a smattering off crispy iceberg lettuce leaves, a few slithers of mozzarella and sun-dried tomatoes.”
My business is ADK Creations and we make personalised character dummy clips and keyrings, fully beaded dummy clips, medical alert keyrings and bracelets, Christmas baubles, Santa keys and Fairy Door keys.
I started the business after my dad passed away last year as I had a lot of time on my hands and needed something to concentrate on. I started just making character dummy clips then I moved on from feedback from customers and now i make 7 different personalised items.
I went from doing it on the sitting room to converting a bedroom into an office. I really enjoy creating all these items for people and love finding something new to make.
Kids’ names are getting more and more unique and its so hard to get anything with names them. Myself included when I was a child I very rarely could get ‘Alice’ on anything so I know how nice is to have something personalised.