Food

AMazingly made it home and cooked for my guests thai cocount noodle salad with griddled chicken from Jonny T), total win #hero #2hungryforfotos

Coppa and pancetta type thing hanging and starting to dry. Just in time for the WHO to say I'm a murderer

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Thought that was a ham vending machine for a minute...

Pulled lamb over the weekend with a classic smoked paprika based dry rub. Was great.
Also made pecan, pumpkin and mint chocolate pie/tarts. And a bunch of other stuff.
I also made a veggie pie- which if I'm honest I enjoyed more than the lamb...

Wales >>>>

made a chilli chicken soup, whilst ill, and only got to eat it yesterday, lovely, flavoursome stock, and the chicken was pull apart tender. Would do again..

Thought that was a ham vending machine for a minute...

if the WHO gets its way then ham vending machines will go the way of cigarette vending..

just what doesn't give one cancer..?!

The increased chance of cancer is from 55 people per 1000 to 65 people per 1000 (numbers are from memory so might not be bang on) . The Percentage increased risk should always be put in perspective of overall risk

phew..

goes back to smoking sausage

#mebbeuph

Baked sweet potato
Creme Fraiche
Grated fresh ginger
Chilli sauce (I like Cholula)
Oh my.

Made pho on Monday with left over bulgogi Brisket, Beef shin and Ox cheek and the stock of the said meat. fucking nang.

danang?

#youwerentthereman

Made pho

How did you make the broth? I have some chicken bones in the freezer ..

Used the liquor from slow cooker, along with bones and more water - hard boil for a while. Remove scum.

Sweat onion, garlic, ginger, chilli, coriander stalks. Then add cinnamon, cloves, star anise. add shredded meat and then add the stock back on added a little fish sauce + Soy. Cook for 'a while'

Season and add lime juice.

I do it with courgetti quite a lot but this time just used noodles, pak choi etc

You could do the same with chicken bones, just boil them pretty hard and season well. Then get some nice prawns/scallops/fish balls or whatever and add those with veggies.

hemsley+hemsley pho is pretty much what I do (http://www.designsponge.com/2014/11/interview-chicken-pho-recipe-with-hemsley-hemsley.html)

Rad.

Had some lovely gilthead seabream from the weekly fish market in Elancourt. All I did was lemon and crushed garlic in the fridge for a few hours and then pan fried in a little butter. It was amazing. The gf ate more than she imagined she would,the filets were so tasty.

I have spent 3 weeks making Salt Beef.

Photos to come soon...

I'm slow cooking a chilli con carne and decided to add stewing steak with the aim that it would breakdown and add some texture - I was hoping to get some forks and pull it apart a bit at the very end.

The oven and caserol dish are in use, so I've used a slow cooker. I've had it on "low" and only have ½hr so to go before dinner.

The steak bits are still a bit bouncy.

I've turned it up to "medium". Good idea? Or should I leave it on low or turn it up to "high".

It also needs to reduce.

It's been in there for about 3 ½hrs on low.

Should be fine. Could move it to the oven if the slow cooker dish comes out give it a little more heat.

It's not an easy thing to speed up though

I am currently in London's famous London. Is there a roti place that stands out as the rad roti place? I am searching for this. Tonight I am going to St. Johns for my posh meal of the trip. Super exited at least for the madelines.

if possible next time add this: https://www.ocado.com/webshop/product/Marrow-Bone-Waitrose/249585011?from=search&tags=%7C20000&param=bone+marrow&parentContainer=SEARCHbone+marrow_SHELFVIEW

Was a game changer for me makes anything so 'beefy'.
My choice of cut for chilli is brisket tho and overnight on low.
Adding coffee soaked ancho and chipotle chilli also makes difference.

There's a Trinidadian roti place called roti joupa next door to Clapham north tube, their roti's were good the last time I went there...

Roti King beside Euston station is rated

While we're on the chilli tips, I'd say ox cheek is amazing for it. Very rich and dark, and gives a lovely fibrous texture when it breaks apart. Other things to put in - star anise and coffee.
I find a potato masher after at least 4 hours lets you break the meat down. This is before you put the kidney beans in, of course.