Food

You just don't know how to use em. Roasties go on the floor of the top oven, cook from beneath.

I'm working on a Malaysian cooking show at the mo, so am being inspired to experiment. Seems almost all Malaysian cooking starts from a hot wok with more oil that you'd imagine, into which goes a shit tonne of pureed garlic, onion, galangal or ginger, lemongrass and chillies. SO much chilli. Oh, and coconut milk, lots of that... and shrimp paste. Shrimp paste is amazing.

@giofox88 > Shrimp paste is amazing

see!!

can't compete with the above, but spent an hour or so in the garden, so am now glugging a pint of tea and scoffing digestives topped with cheddar and spicy lime pickle, nom

Going to Poule au Pot for lunch today. So excite. Many food.

Is that a hipster fail or not, now you get aga in urban areas?

Don't tell Class War, they'll be round to 'close it daaan' (only after having sniffed the quality of his brioche..)

Got given a smoker, beef brisket, ribs and a chicken... Beef's been on for about six hours at 120°/150°c, tastes lovely and juicy even tho' I got most of the fat trimmed off...

Brined overnight for 12 hours and then smothered with my special recipe BBQ dry rub for an hour before going in the smoker... Paprika heavy, it's bloody lovely...

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fuckinell joe. you really need to get your legs shaved.

#lookslish

Chicken was awesome, the brisket needed longer and the ribs were a little overdone if anything... Great experiment, lessons learned... Brisket's gone back in a normal oven for an hour or two...

I'm stuffed...

Strawberries and seafood sound so wrong, look wrong but is amazing.

I went in deciding I would not like this, tried it and was amazed.

Glad to hear that! And for what it matters I felt the same way the first time ;)

Last night I had friends over and I wanted them to experience a very typical Italian dish from Modena: Tigelle with Cunza.

Tigelle are a flat bread made with a bit of animal fat (pork) in it and baking powder, so slightly softer and tastier than regular flat breads. Not the point here.

Cunza, aka, Modenese Pesto, is a mix of

• 2/3 of Lardo of Colonnata (cured fat from the pork back)
  
• 1/3 of Guanciale (cured pork cheek)
  
• Fresh rosemary
  
• Fresh garlic
  
• Salt and pepper
  
  

Chop the meats as finely as you can and then mix with chopped rosemary, crushed garlic, salt and pepper. Mash the whole thing as much as you can (soreness or boredom, whichever occurs first). Let rest in the fridge.

Serve the hot flat bread in small pieces with the Cunza in a bowl for people to share, cold out of the fridge. The heat will melt it as you spread it and unleash the flavours.
Additionally can be topped with freshly shaved parmesan and freshly ground black pepper.

It is as fat and unhealthy as it is described above, and you will feel guilty for days after, but is just so fucking good!

I didn't take pictures of mine, but it looked similar to this, only open with parmesan and black pepper on top.

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Had the tasting menu from here http://www.moksh.co.uk/tasting-menu/ at the weekend. Was pretty good for the price, theatrical/elaborate in places (some may say unnecessarily but it added to the atmosphere).

Some interesting dishes, the strawberry infused chicken tikka was surprisingly nice, Prawn balchão was probably my favourite. Paired wines weren't anything special but I wasn't expecting much with 4 glasses for £20.

Fats are fine, as long as they aren't trans fats. Have you had smoked colonnata?

Oh and guanciale is lush, and a true adage that the flavour is in the fat.

^^ square plate count?

Where do I look for meta slow cooker recipes? Most stuff is stews etc. I don't see why I can't make a layered biryani in it .. Where/what else?

Meta? Layers?

Matrix shit right there.

Allegedly a pressure cooker is where it is at...

Your posts in this thread are always epic! should start a blog. or keep posting here, whatever.

Place some beef in the slow cooker. Set the oven to gas mark 5 and shut the door. Close the lid of the big green egg and smoke for 6 hours

I'm pretty sure @giofox88 does have a blog (warning: does contain offensive plates), the Cunza sounds epic. No, your a cunza etc

@>>>>>>
That chicken looks delish, living the dream.

Looking for fresh Poblano peppers in London today, Borough market?

You can try the greengrocer in herne hill as well, probably not as pricey as borough market, got some from there the other week...

@amey

biriyani

Slow cookers don't seem to get hot enough to cook the rice properly, not enough steam. You just end up with sludgy mush... unpleasant experiment.

Just cheat and use the microwave!

Thank you for your credit, I'm honestly flattered, but as @inchpincher is saying I need better plates before writing a blog!

No seriously, I thought about that and I still am thinking, but I want to understand if I could have enough consistency to keep it constantly updated (and get prettier dish ware to achieve prettier pictures). I started with Snapguide so far, I'll let you know when I move on to a proper blog.

In the meantime I keep experimenting and pleasing my endless appetite.

Courgettes and ricotta pancakes with tender stem broccoli and baked cherry tomatoes for tonight dinner. Leek, mushrooms and gorgonzola quiche for tomorrow lunch.

@>>>>>>
That chicken looks delish, living the dream.

That brine worked a treat, juiciest chicken I've ever eaten and incredible the next day in a salad... So deliciously smokey!