Food

Skate wing tonight.. Even the cartilage when cooked to brittle is fab..

Ooh I love skate wing. Went to Moro once and had an amazing bit served with lentils and peas and stuff. Inspired me to cook it that way every time I do it. Yum.

The galangal question posed a page or so back - I've just been working on a Malaysian food show which was sponsored by the Malaysian Food Trade - they're trying to do a massive push to let people know you can get Malaysian ingredients really easily in normal supermarkets now. So that means things like galangal, fresh tumeric, curry leaves, shrimp paste, etc etc. And it's pretty easy to get these things in the Asian shops we're lucky enough to have loads of in London, once you know what you're looking for. And now I'll stop sounding like a fucking advertorial. Anyway, Malaysian food's lovely... all starts the same fucking way though. Fry up a load of pureed onions, garlic, leomongrass, galangal/ginger, chillis... bung in coconut milk, etc.

Right, what shall I cook tomorrow night? I think a winter warmer's needed.

San gimignano for the vendemia....

Seafood is better near a decent fish port.

freeze the wontons

doin' it right....

And now I'll stop sounding like a fucking advertorial. Anyway, Malaysian food's lovely... all starts the same fucking way though. Fry up a load of pureed onions, garlic, leomongrass, galangal/ginger, chillis... bung in coconut milk, etc.

Right, what shall I cook tomorrow night? I think a winter warmer's needed.

So you stop sounding like an advertorial and then start to sound like stealth advertising. Nice. :)

Look, just watch the stupid show, you'll be pretty exclusive if you do. I had a look at UKTV Food's viewing figures and the maximum they seem to get is 40k people. I reckon that means they spent somewhere between 50pee and a pound per viewer per show.

I've lurked on this thread extensively and i'd like to thank all those who have banged on about oxtail - cooked it for the first time tonight in a Jamaican oxtail stew with lots of thyme, allspice and chilli, fortified with butternut squash and butter beans then given a top end of lime zest, fresh corriander and raw spring onions.

My god, the seasoning was good, but nothing compared to that umptious gooey gelatinous goodness of that tail meat. I'm converted, thanks again.

Freeze the wontons

The Shareef won't like it.

^ lol

Red's True Barbecue

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square tray check
lack of cutlery check
ironic enamel plate check

Reds is fucking dire (at least the one in Notts is).

2012 called and wants its servery accoutrements back

Looks decent enough to me.

Bleach cocktails are a funny colour though

cooking Tagine outside on my prakti rocket charcoal stove......a handfull of charcoal lasts a couple
of hours .....great bit of kit made in chenai India ...chck website ...

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Fake newsprint.
Knife through bun.
Pulled pork.

It's an orgy of cliche.

Still would though.

Amazing! And thanks for turning me on to Lady and Pups.
I've never seen a blog that's made me want to cook and eat so much!
@cornelius_blackfoot

Nice bit of kit!

made soup last night for about 12 people, roasted red pepper, with roasted chillies, bit of passata, chicken stock and meatball soup.
as well as a mushroom soup for the veggies.

Was good..

It was very good. Cheesecake was spot-on too. I MAY have eaten one of my take-away slices on getting in from a gig at midnight. *burp

Did another ragu on Friday night. The basic recipe I've settled on is based on Genaro Contraldo's although he talks about topside, I like to use oxtail or shin.

This one was bone-in shin, (two big pieces) half a rack of baby back ribs and three big spicy Italian sausages. Browned the meat and set aside, soften finely diced carrot, celery and carrot, add back the meat, 3/4 of a bottle of red, three cans of tomatoes, squeeze of puree, a handful of grated Parmesan, a handful of torn basil, bay leaves and leave on a low simmer all day. Mine went on at 1pm for a 8pm serving.

In the last hour, removed the meat, lifted out the bones, discard any bits of gristle and separate the meat into chunks and shreds with my fingers. Split the sausages and stir in the meat. Keep simmering and occasionally stirring until it's shiny and dark red/brown. It didn't need seasoning at all.

The only thing I don't like about the Contraldo method is adding whole or torn basil leaves early means you end up fishing the wilted blackened remains out after 4+ hours simmer. Can't fault the taste though. I like it with pappardelle. Only had wholemeal in the cupboard this time and it was actually quite nice to have a slightly firmer texture.

Leftovers tonight. *drool.

Sounds incred. Where's yer snags from? I wouldn't ever normally think of putting basil or parmesan in so early...

Also @Apone I am off to that dimsum place on atlantic rd tonight, the Courtesan, am excite.

not been inside - it's always empty! imagine it looks a bit like this.

Ah, sod. I recalled dooks describing some mad meal there recently, maybe I made it up?