Food

where was this GH?

long island sadly. next door to a dunkin donuts, a wendys, a friendlys and a bed, bath and beyond.

oooff!

say what you like about soulless, obesity promoting, cut 'n paste strip malls, they have some sweet eat til you drop buffet action going on.

also, dunkin donuts crullers and coffee are pretty fkn good too.

/waddles off to find giant pickup truck in 5 acre parking lot.

http://www.buzzfeed.com/ariannarebolini/truly-upsetting-vintage-recipes

mildly funny.

Er...

wtf

Going to be roasting a topside joint of beef tomorrow with Yorkshire puddings and roast potatoes, any tips?

Let it rest for as long as it cooks. Don't overcook it. Don't skimp on the gravy. The oil for the yorkshires should be smoking before you pour in the batter. Freshly grated horseradish with creme fraiche.

Stupid question from someone who doenr cook much meat (veggie partner and daughter):

If you rest meat for that long isn't it just cold when you serve it?

How long are you planning to cook it? I wouldn't rest it for more than 30 mins, loosely covered in foil with a teal towel over that to reserve heat.

Heat is retained for longer than you might think. There are formulas around for resting times - and they are also longer than you might think.
For as long as you cook is probably way too long though.

Plus if you put the meat onto warmed plates and serve with hot sauce, it doesn't matter if it goes a bit cold.

When I did a carvery course at Simpsons it was suggested that meat should be left to stand for almost the same time it was cooked for. Their large joints would be roasted for 3-4 hours and left to stand for a similar time, though they use holding ovens at about 40C for this.

This is what old fashioned meat dish covers are for. Meat continues to cook for quite some time after coming out from an oven. Letting it stand allows the meat to relax and the juices to be released. Some of these juices will come out of the meat and should be added back to the gravy. None of this will happen if the meat goes straight from oven to table.

The standing period will also make the meat more moist and tender, easier to carve, nicer to chew.

I get the longer resting time, but as you mention people use resting ovens. Without swaddling your in blankets meat it'll lose temperature quick enough after 30-45 mins.

A large joint takes a long time to cool down. However a small joint will of course cool much faster. Even a roast chicken which comes out of the oven at 65 degrees will be at about 40 degrees after 30 minutes of standing under a meat dish cover or wrapped in foil.

This is because the temperature actually continues to rise after the joint comes out of the oven before it starts to relax and cool.

Point taken. But most people won't be roasting a hug forerib of beef. Good info though James :)

Shameless plug time... I'm launching Slow Richie's pop up tomorrow at The Jeremy Bentham pub, WC1E 6JL. See Slow Richie's on FB and twotter for more info. All support will be exchanged for increased forum donations and maybe some free food if all takes off well! Love y'all!

I find myself in Barcelona next weekend with my girlfriend and I want to book a nice supper for Saturday night. Does anyone have any must-visit restaurants up their sleeve?

I have been given recommendations that include: El Quim in La Boqueria, Passaids del pep, El Velodromo, Chez Coco, El Bixto, L'Ostia Taverna, El Gran Cafe.

Anyone have any experiences of these- good or bad?

Slow Richie's pop up

oh subscribed. Those chips on your cover site look well good. I like that you shot the veggie burger.
Plus you're very near my house!

Shameless plug time... I'm launching Slow Richie's pop up tomorrow at
The Jeremy Bentham pub, WC1E 6JL. See Slow Richie's on FB and twotter
for more info. All support will be exchanged for increased forum
donations and maybe some free food if all takes off well! Love y'all!>

As a veggie I am v.interested in this and as I work at UCL you are on my doorstep! @mands Lunch?!

yes today? #iloveyou

I lunch at 1:30, meet you in there?

Done.

Dis gone be good.

@SlowRichie you're open for lunch today right?!