Food

Can anyone suggest good pescetarian and relatively dairy free recipe or three? Want to wow the gf with a full three courses if I can.

You'll never get anything crispy without the direct, dry heat of an oven (or pit). Slow cooker has its virtues, crackling aint one.

Edit: crackling not really the point of pulled pork anyway....

ottolenghi cod cakes from Jerusalem is excellent
http://www.theguardian.com/lifeandstyle/2013/mar/17/yotam-ottolenghi-codcakes-recipe-jerusalem

But gives very garlicky/fishy breath/burps.

Yeah. I know the slow cooker won't do the crispy thing, I was trying to follow to an approximation a hugh fw recipe. He ovens at high for 30 mins then low heats for 12 hours.

I'll give up on that for the moment...

Otto is good.

Cheers. Ill give that a whirl.

That's how I do slow cooked shoulder which is similar to pulled pork.

Still need an oven though.

A new oven is on the cards...

Heat some stones, throw them in a hole, pork on top, more hot stones, cover with soil... Go to Bodean's...

Fuck bodeans.

My oven has an amazing feature where it turns itself off after 4 hours so pretty shit for slow cooking.

When I tried just slow cooking pork shoulder for 16 hours compared to a hot blast and then slow cooking there wasn't much difference.

I'm now thinking that I need to do it again this weekend.

I have a slow cooker. And a hob. And frying pans.

I've finally got around to this. Still need some tweaking, and I need some instant dashi rather than a saino's fish stock cube, but otherwise tasting good.

In a mug yo.

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Do you want my oven or not?

Thanks, but we're getting the kitchen done this year. I'm really ok!

I concerned about you lack of oven to your cooking ability...;)

Gas hob? Get it over the flame on a spit? Obvs remove the fat at the end to crisp it as above.

Where can I buy courgette flowers....I have a craving that needs to be sorted out.

Wait 3 months... then everywhere. You'll be beating them off with a shitty stick.

To get them now they would be hothoused somewhere far far away. But you know all this I presume. So to answer - I don't know.

is it possible to make tonkotsu broth JUST using slow cooker? I've procured enough pork bones now ..

No idea, but trying to google the 'science behind making stock' is fairly hard. Basically need to know what temperature gets the goodness out of bones, and how long to cook that before it starts to develop the flavour too much.

I'd have thought that a 45-minute high boil on the stove followed by overnight in the slow cooker would do quite well. Not sure what temp to set the slow cooker at though.

http://norecipes.com/tonkotsu-ramen-recipe

He says he uses a pressure cooker...

EDIT: And doesn't affix the lid until a lot later. Then tells you what to use if you don't have one. Fair enough!

What @Olly398 said, but if you really want to give it a go regardless I'd try in Borough market. #Crazy£forveryfewFlowers

Are you making dashi with wakame?