Food

http://luccaitalianschool.blogspot.co.uk/2011/11/tagliatelle-di-farina-di-castagne.html

good with gorgonzola, or sanglier/ cinghiale ragu

I made gnocchi actually, nut regular egg pasta. Sauce was taleggio, leek and walnuts. (Similar to what @rive_gauche recommend)

Nothing better than carbonara before bed when getting home drunk on Wednesday night.

1 Attachment

would

Am being ultra nosey as I'm intrigued. Straight chestnut flour and riced potato to make the gnocchi?
Is the pasta sweet? I've only ever used chestnut puree in deserts so wonder how the pasta would taste.

Decent wild boar....

Not a spagettata?

I'm sure it's delicious but, farfalle?!?

It's the fedora of the pasta world... ;)

And SP's are the neckbeard.

#euphoric

indeed, square plate - failfailfailFAIL

I think he's doing that on purpose now...

Top trolling...

+1 would be trolled again.

I just followed this recipe here: Gnocchetti di castagne
http://ricette.giallozafferano.it/Gnocchetti-di-castagne.html

Chestnut flour + 00 flour, ratio 3/1, water, pinch of salt.

I used a different sauce tho.

That's what the off license had, I was coming home from the Dove, Belgian beer in the system, I am pleased enough I made it home.

Also, @rive_gauche @greenhell I think I will get a red squared plate, just to piss you off even more. I like white squares, they're staying.

#2 sign that you peaked in the 90's: square plates

(#1 is still owning a pearl jam cd, obvs.)

okay am currently brining, five chicken thighs, heading to tesco's to grab about a litre of buttermilk to soak them in tomorrow, plus panko breadcrumbs to give the coating a bit of crunch, and will be frying on saturday at some point..

If I remember I may put up some photo's...

I fried up some hoki fillets last night, dead cheap from the frozen aisle at Aldi... Dredged them in salt, pepper, a tiny bit of gluten free flour, garlic and onion powder... Shallow fried they came out crispy as fuck, delicious... Totally tasty low-brow dining... 10/10

I made meatballs tonight, I can hardly breathe I ate so much... 11/10

Put them in the forum book.

Oh boy...

Shots fired!

https://www.youtube.com/watch?v=mQJcObz1k_E

I'm going to slow cook on the BBQ for the first time tomorrow. Lamb shoulder or maybe neck. Any top tips?

Beef ribs, a butterflied piglet or GTFO...

No direct heat (coals to one side or an offset firebox), and do anything you can to regulate the temperature e.g. bricks inside the chamber to hold heat. And make sure you beat the plateau. You do not want stalled meat.

don't lose the juices coming from the slow cooking...

Much foil... Such moist...