Food

cheers!

Food's good but they do that annoying thing where all the staff have been forced to shout 'shanazi' or something when someone walks through the door. That raman chain does it too, boils my piss.

Pidgin. 4 course set menu for 37 quid.
Brilliant. Best meal out in ages. Highly recommended

Today I made fat pills with an orange cream filling, gonna have trouble sharing.

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Innit. great little place

looking very tasty

Octopus burgers. Fuck off Hackney.

Japan Centre on Shaftesbury Ave! Cheap and ace.

Hmm while I agree with your sentiment I feel I need to try it

#nailedit

@dubtap

Where? Just in case any of my mates suggest going there I can cut them

mmm, show their crispy bottoms when they're done!

bruh

Sourdough starter is nice and bubbly. Happy to supply some if anyone wants.

Loaves

Sorry @rive_gauche @amey this is as close as I got...

Braised some brisket in red wine and tomato for 7 hours

combined some basil, pasta, parmesan and sauce

Yum! I want that for my dinner...

Your bread looks great, what was the recipe? There's a bread thread somewhere here too.

What filling bro? I picked up the wrappers, pork mince and Chinese chives to do some this week if I get an hour.
I also raided the local dumpling isle to fill the freezer.

Pork, chive and chinese cabbage (wilted first with ginger, garlic and soy)

Impressive bakes

I'd be keen on some starter :)

Basic recipe for those loaves:
80% strong white flour
20% wholemeal rye flour
10 grammes salt per 1kg flour
660 grammes water per 1kg flour (possibly a splash more, depending on how wet your starter is)
Sourdough starter

Depending on how warm your kitchen is and how active your starter, it may be possible to make the bread in one day, ie combine all the ingredients, knead a tidy tad, leave for two hours, knead a tiny tad, leave for another two hours or so (until dough has increased in size by approx 50%) knead again, shape loaves and put into those wicker basket things to prove,which may take 3 or 4 hours. Bake in a hot oven, ideally on a baking stone, for about 40 - 45 mins.

Those loaves were made with about 600g of flour each.

Don't let that pasta dry out!