Food

time to get bone marrow

avail in waitrose now

thanks @dubtap, @Tenderloin, @RichG, for thinking of my guts.
will remember you all when I'm tucking into that fried chicken goodness...

Available in all good butchers. Shop local! Except on work days, when that's obviously rather impossible.

The chicken- put shit loads of seasoning and spice in the flour mix. Think cracked pepper, cayenne, onion/garlic powder, star anise, etc.. Or better, put it in flour-egg-dried breadcrumbs-egg-breadcrumbs. Also with spice in breadcrumbs. Much more crunch.

i could murder the arse out of a cheeky KFC right now.

have been looking for the recipe and have just found it.
I am excited.

recipe calls for you to:

Two days ahead: In a large, non-reactive pot, dissolve the salt in the water to create a brine. Completely submerge the chicken and refrigerate for 24 hours.

One day ahead: Drain the chicken, discarding the brine. In the same pot, soak the chicken in the buttermilk for another 24 hours.

Now I'm wondering if there's any way of getting a marinade in there? Would it be possible to turn the buttermilk into a marinade, getting some extra flavour in there, whilst tenderising, or would all the flavour come from the spices in the flour?

I'm thinking, if ur frying, this would obliterate a marinade, burn it off.
{edit} nah ur right, could do marinate, i was thinking of a glaze coating...doh

Maybe go for a dipping sauce?! buttermilk blue cheese roux?

Can do either, or both. If you want to use the buttermilk as a marinade, bring some up to 60/70 degrees, and add something to infuse (chilli, ginger, lemongrass, shallot?), then cool fully, put into the rest of the buttermilk, and add chicken. And then more spice (black pepper, lots) in the flour mix, if it needs it.

Can add flavour to the brine too of course- just boil the liquid, and infuse whatever you like in there.

@mands, wanting to put the marinade into the brining/buttermilk sequence, because then it's getting into the flesh rather than just lying on top.

You can add flavour to the brine - I always brine a turkey/goose at christmas.
You could inject the meat with marinade as well or score the flesh after brining and add some flavour to the buttermilk - will help crisp it up as well.

I've done exactly this method and just added a chicken stock cube to the brine; the brine will get flavour molecues into the meat.

a flavour molecule?! wtf!

u r mpw aicmfp

corny i want to come your house and eat your chickens.

May want to wait until I actually make it a couple of times, work out the kinks and all that

Brining then dredging in seasoned flour would do it for me... You may be overcomplicating things a touch...

Purple potatoes gnocchi with speck and parsnip in a saffron sauce last night. Still tasting it in my mind this morning.. Sorry no pictures.

Also, grissini rubbed with garlic and then wrapped up with a thin slice of lardo and sprinkled with fresh minced rosemary, you must try this.

^^that sounds amazing.

lardo, now you're talking :)

and, asparagus with bolzano sauce, heard on R2, tried, very good

munich

Go to Jagdschlössl at U Rotkreuzplatz for proper bavarian food.
http://www.jagdschloessl-muenchen.de
Definately recommend their "Münchner Tellerfleisch" and "Ofenfrischer Braten von der Sau"

dusseldof

..avoid "Alt" beer!

berlin

..like somebody said, there's a lot of great food in Berlin. There's also a lot of shit food in Berlin though.
Would help to know where you are and what you're after.
There are traditional / regional dishes in Berlin as well, but compared to bavaria it's basically all shit.

@cornelius_blackfoot I know you're a big meat eater but Cookies Cream veg restaurant in Berlin is off the chain.

Did a lovely salmon and asparagus thing last night, and fancied Asian flavours. Not sure I've ever tried that with Asparagus since it's so good unadultarated but it was great, flavours held up well.
Asparagus stir fried in sesame oil then with some fish and soy sauce, rice vinegar and honey bunged in. Garlic and ginger too. Bit of water, lid on for a couple of minutes.
Salmon cooked simply for 20 mins at 45.5 sous vide (amazing way to cook salmon, like warm sushi but not disgusting like that sounds it should be).
Rice, salmon, asparagus and sauce bunged all over it. Garnish with coriander, chilli and spring onions. Really healthy... well it would have been, had the soy been low sodium. Oh well.

Just realised I called cooking sous vide 'simple'. Well it is, but owning the machine is high end food cuntery, so for that I apolo.... no I don't. It's amazing. Everyone should get one.

Musashi in Berlin for sushi, particularly octopus sushi. If your going to go, get there the minute it opens, unless you like queuing.