Right, I’ve had a think about another 5 tracks (making it 10! ooooh) and you’ll find them beneath the cut. I’ve quite enjoyed choosing these tracks and finding their videos on the web, especially when random folk have thrown together their own video for it. Much hilarity indeed! Please feel free to comment and offer up some of your own dance based “Top Tunage”.
Or CHOOOONZ if you’re that way inclined.
JimHB’s recent crate digging has inspired me to offer up my own dance classics. So here are a few of my favourites. DJ’s take note: play any 1 of these tracks to see me jump about like a loon. Play any more than that and you better hope you can run faster than me if you don’t like big sweaty hugs!
Alliteration, ah har!
Getting to the point, I was excitedly taken along to the mongolian restaurant portion of The Compasses Inn last night which turns out to be a real diamond in the rough (Ketley). If you haven’t been before then you’ll probably be pleasantly surprised by the (totally graffiti and fag burn free) cosy log cabin style interior and then by the unorthodox meal preparation method. Basically you have a load of tasty ingredients to choose from, laid out in buffet style compartments, ranging from chicken, gammon and salmon to mushrooms, peppers and onion. Throw your chosen ingredients into a small bowl then add spices, herbs and seasoning before pouring over your choice of sauce from the “saucing station”. Then at this point I’ll let the website take over as I couldn’t describe it better:
“Carry the bowl to the chef, where it will be poured onto the Mongolian grill (a massive, waist-high cylinder that maintains a very intense heat) and stirred around with cool wooden swords.
The concept dates to the days when Mongolian warriors chopped their food with swords and cooked it on shields over an open fire. And I must say, anybody who can’t enjoy the sight of a cook using a sword to stir sizzling food around a giant metal disk needs to get back in touch with his or her inner warrior.”
Then you can add pasta, noodles or rice and chow down on your creation. The best bit for me is the satisfaction you feel if you manage to throw together a tasty meal. Even kitchen virgins could get this right! If however, you’re worried that your money may go to waste when you get it horribly wrong (even though you can try as often as you like, nobody likes to waste food) there are simple recipes on the wall that are easy to follow.
I’d recommend you get down there and check it out. It’s a whole feast of goodness with excellent dessert options if you still have space (I didn’t). Note: you’ll need to book a table.
If you don’t trust me then here’s the Shropshire Star Review (page 2).
Rep: