Food

Noted, the other half doesn't even have a geared bike so it'd be a bikeless break I reckon.

Not to mention chanterelles once it is chanterelle season again.

Do you think we give a Pfifferling? :)

all good chili speak ^ up there

for a day to day fruity chili i like the green mamba swazi chili sauce > http://www.traidcraftshop.co.uk/p-14246-buy-green-mamba-fair-trade-chilli-sauce-125ml-single-traidcraft-online-shop.aspx

as dj correctly notes, i'm a solid fucking gold specialist.

film thread >>>>>>>>

Any suggestions for decent restaurants in York. Won't be driving so fairly central preferably. Thanks

Any recommendations for breakfast/brunch near Clapham Junction? Ta

What food type? Vegi or omnivore

There is a few nice posher greasy spoons on battersea rise

I made böreks tonight. The pastry was a bit fiddly but they're pretty nice and so simple.

I'm eating high calorie stuff like its going out of fashion, but bulk carbs like rice and bread are almost inedible because my saliva runs out after a couple of minutes. Today's brunch was scones with clotted cream and raspberry jam. Supper was a whole black pudding, fried egg, potato falls and spinach.
Weight continues to fall off me, I'm looking pretty ripped. I'd forgotten what my ribcage looks like.

Omnivore. Preferably a local produce, british style but not too fussed.

Finally achieved Yorkshire pudding nirvana on Saturday.

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If you are after a way to eat high calorie food with rice, a giant pot of chanko nabe with rice put into the soup is good and plenty calorie rich. Since the rice is soaked into the soup it should be cool without saliva. My grandfather had a condition that he didn't produce saliva (or tears). That is one of the main things he ate because it was so much easier for him and he was too skinny.

Here is a good overview but there are a ton of recipes floating around. Unfortunately most of them try to lean it up for not-sumo-wrestlers so you kind of have to adjust the ratios yourself to make it more sumo-y. The ones with two kinds of miso taste best/richest to me.

there is ochazuke too which is a soup made with rice, leftovers, and a tea broth but chanko nabe is better and richer. Ochazuke can be pumped up with more fatty and rich leftovers like, especially, cooked salmon.

http://justhungry.com/2004/01/ochazuke_rice_w.html

Jacks at the Junction, just up from the station as if you're heading to lavender hill, almost opposite the wholefood market.
Great choice of breakfast that won't break the wallet, and endless cups of tea or coffee.
http://www.jacksclapham.co.uk/

Monocle Cafe - shrimp katsu sandwich, absolutely mega, and a top spec flat white

Smack Deli - pretty decent but wasn't blow sideways, maybe I wasn't hungry enough, the menu was screaming out for a really basic lobster roll with minimum garnish, I was picking strips of raw red pepper (ugh) out of mine. Needs more sides but the lobster chowder was creamy and moreish. The endless Sicilian lemonade was proper 10/10 though

That looks awesome. Thanks a lot, I'm on half-term this week, so I'll do some experimenting.

I'm not very good at Italian pasta sauces, I do a lot of plain spaghetti with garlic and olive oil, or seafood with lemon, garlic, and chili, but thick tomato based sauces are something I stopped murdering with wacky recipes as soon as I stopped being a student.

I want to jazz up some ravioli with a tomato sauce, anyone got a simple recipe? Or is tomato, olive oil, garlic, and basil simple enough?

fry soffritto up really well done, garlic, anchovy (if it is allowed), add passata, bay leaf, let it mature. parmesan.

I make a very simple tomato sauce by roasting little tomatoes, garlic, chopped onion (and pancetta or chilli if you're in the mood) in olive oil. Keep the garlic in its skin until it's roasted and squishy, and then get the skin out.
Roast it for 25 minutes or so, add a slug of balsamic vinegar and a sprinkle of sugar, then squash it all together with a potato masher.

I like the rapid-as-all-hell arrabiata- Fire up the hob. Butter/ olive oil 50:50, onions diced, chilis, then keeping the hob on full- halved cherry tomatoes skin and all till they split. Lower the temp, stir in some crushed garlic and some oregano/ basil. Serve.

Its basically the same as Bad Science's but takes about 10mins.

Thanks @Bad_Science @eyebrows @mands

I'll try them all one by one

If you can find canned San Marzano tomatoes they make great sauce; much lower acidity.

Following the chit-chat about all things chilli further up the thread, i want to try to make chilli oil - anyone got any good recipes or tips? What type of chilli to use, how long does it stay good etc etc?

It seems that you basically heat some relatively mild olive oil with a load of chillies in it, let it cool, then store it.

do u evn dolmio day?