Food

Didn't get to go dim sum but had a few of these little dumplings:

and some steak tartare we had the other day (too much cornichon for me)

We're going to us some in a fried grilled sandwiches with an egg on top, served with a mustardy kind of piccalilli

Not to use garlic presses. Either chop by hand, or chop and then form a paste with the side of your knife's blade, or use a microplane grater, depending on how (strong) you want your garlic.

or get a garlic press.

http://www.coggles.com/kitchen-accessories/joseph-joseph-clean-press-garlic-crusher-green/11020659.html

folks bought us one of these for christams and it works a treat. the detachable scrapy-scrapy bit is useful too.

Who told you not to use a garlic press?

Tahdig rice

I'm with machine on this. Dead easy to do with a knife and garlic presses can be a bummer to clean. I hate them when the little holes get clogged.

I don't own one but I must've missed that chapter in Larousse that tells me they're verboten...

It's ridiculous... Scoble in disguise?

A good garlic press is a wonderful thing, I've binned my fair share of the fiddly little bastards until I used me mums WMF one that doesn't have any removable bits and works a charm.

Mostly still chop, some times grate but have never got on with the knife paste technique. And the fact your chopping board will stink the kitchen out for a week.

You beauty.

microplane grater

yeah, microplane love

Mostly still chop, some times grate but have never got on with the knife paste technique

i'm with u on this.

Loin's pics - yum!
too much cornichon for me too - where from?

Haggis

If anyone interested in cheap food deal for Burns tonight...
http://www.lfgss.com/comments/12750293/

Personal experience did. I just hate how the garlic comes out, the juices spray everywhere, shitloads of garlic is left in them, you don't have any influence on how your garlic is cut and cleaning them is horrible. This is all personal preference ofc, but I don't recommend others to go through the horror if there are much better ways.

For larger batches of garlic I usually prefer large wooden mortar and pestle over the food processor, but this is also dependent on the purpose for the garlic.

but have never got on with the knife paste technique. And the fact your chopping board will stink the kitchen out for a week.

The knife paste technique is great. Especially if you own one of those big ass Chinese chopping knives.

Plastic chopping boards are the way to go as they are easily cleaned of smell and flavour. But for some reason I prefer wood, so I use a separate one for onion and garlic family stuff. And anything with similar sticky characteristics for that matter.

But for some reason I prefer wood...

Don't we all, bebz...

BTW I'm buying a fucking garlic press tomorrow!! Shit, Invasion Day so I can't...

big ass Chinese chopping knives.

A cleaver, my people can't take all the credit...

lol

Oldroyd's - which is still a fave, despite heavy cornichoning

You rebel

I can't stand the things but I also can't stand internet know-it-alls...

lol

big ass Chinese chopping knives

A cleaver, my people can't take all the credit...

nooo, way too big!

Turns out that peanut butter marmite and tomato sandwiches are pretty ace.

Probably my most innovative 'what jars of food do i have in my desk meets quick trip to tesco' work lunch to date.

I've been enjoying toasted banana bread, with butter and sea salt #eatcleantraindirty