Food

there was no water at all, the only liquid was from the eggs and olive oil, it's difficult to tell from a tv show, but the dough looked good, was elastic and thin, made for good ravioli and appreciative (for the camera?) noises when the final dish was served. it was on this episode

I would expect the oil to make it smoother and more elastic indeed, which is why I don't see the point in it, it's not like a pizza that you need to stretch, at most you need to flatten it.
The proportions I gave were 1egg/100g, these are 1egg/250g, you definitely need more liquid there. (Squid ink, pureed spinach, tomato concentrate, oil, etc..)
Can't open the link now, but with that ratio I'd expect the dough to be pale rather than egg-yellow.

Rwandans mainly cook everything with a lot of salt and not much else. But it's super fresh so it tastes good straight up.

I did recently eat a local spinach dish cooked with tomatoes, onion, garlic, ground peanuts (powder) and handfuls of little 20mm salty fishies. Very tasty.

Speaking of which, with a large Jamaican community in London, does anyone know if it's possible to find proper Ackee and Salt fish anywhere?

Do u even Brixton, bro?

My favourite shop-bought London breakfast was always ackee, saltfish, breadfruit and plantain...

Healthy Eaters on Electric Avenue do an all-day breakfast for £5.50... They don't open 'til about 11 tho', lel...

Don't leave it too late, the ackee and saltfish is normally gone not long after the lunchtime rush...

BTW Totally hooked on Huang's World on Munchies right now... Bit too much regeneration chat at times but it's all good... He's a mouthy little cunt, I like that...

'fresh off the boat' is an ace series. i too like huang. he has just the right mix of american sportsguy douchebag, informed opinion and genuine sweetness about him.

The proportions I gave were 1egg/100g, these are 1egg/250g, you definitely need more liquid there

mistake on my part when I reviewed the prog on one-player. looks like a lot less that 1kg flour, so probably keeps to the ratio of liquid/solid you stated above

+1 on 1egg/100g
this is the recipe i have too...

He's awesome... Not sure about his expand-the-middle-class rhetoric (prolly cuz it's impossible in central London) but I think his heart's in the right place, he's all about building communities and claiming your spot... Quite inspiring actually...

Keep repeating to myself I need to go to Brixton more often. Will check it out asap, I know it's supposed to be a "breakfast dish"

Noticed there's a Tesco 'burrito bar' and coffee shop thing on Villiers Street now (the little alley next to Charing Cross station). WTF is that?!

Looks like another attempt to move into the artisan / hipster food and coffee vibe they tried with those coffee shops a few years ago. This is clearly branded as Tesco though, whereas they tried to hide it before.

There's a good little Italian deli thing down here too that may take your interest (although by the looks of your food you don't struggle for ingredients)

Thanks but I have this minutes from my new flat: Da Mario
34 Highbury Park, London N5 2AA, United Kingdom
http://goo.gl/maps/NCq9l

With butcher and fishmonger just across the road.

I also go to:

Angel Delicatessen
48 Cross Street, London N1 2BA, United Kingdom
http://goo.gl/maps/FcTzg

Gazzanos Ltd
167-169 Farringdon Road, London EC1R 3AL, United Kingdom
http://goo.gl/maps/bw681

Terroni Of Clerkenwell
138 -140 Clerkenwell Rd, London EC1R 5DL, United Kingdom
http://goo.gl/maps/wG3hp

There are plenty around..

Did Terroni get bought out by someone else? They disappeared for ages then came back as a swanky nouveau deli... I preferred the old place...

Dunno, they all seem owned by Russians to me, with fancy cars and swag plates..

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Sod ya then!

Decent flour.

Depends from region to region, depnds on the quality of the flour available. But with things becoming more homogenised, no idea how much that has changed.

I was taught to add some fat to the mix either oil or animal fat.

I don't necessarily agree to that.. I made pasta with many different flours, from wholewheat to chestnut and never had to add any sort of fat, at most some water to compensate the dry/liquid ratio.

But I am getting really curious to find out what the difference is, I will try at some point next week.. Like no fat, olive oil, and goose fat, same sauce and then compare.

bacon fat pls....pls! interested to see how that goes! hahaa

Chestnut flour...what pasta did you make and what sauce?

Have only ever made pasta with 00 flour or durum flour. No idea if you have to add fat I just do as it how I was taught.

Used to use pork fat when making a spaghetti with a salami ragu.