Food

Looks good!
What cut was it?
If you had to use a balamic reduction, couldn't you have put it before the rocket and parmesan? Looks like a Jackson Pollock and not in a good way

Not exactly sure how italian cuts match the British ones, but it was 50% sirloin steaks (including the fillet bit) and 50% rump.

The pairing of parmesan, rocket and balsamic is very typical in Emilia Romagna (where I am from), as all are typical products of the region.

If you are questioning the presentation instead, well I have to agree with you, but please forgive me, that wasn't my aim here (starting from the tin trays).. Plus I already had wine bottle #3 by then, wasn't really at the top of my game ;)

It was more the super-reduced glaze than the balsamic itself...
but anyway, looks nom.

u mad doe?

#cuddle

that cunt still owes me money.

Didn't he flounce like his buddy Lucas?

https://www.youtube.com/watch?v=iFmcTAWsH1I

looks great !

Got to say i think i'd have swerved the balsamic glaze too. Still, looks good.

I went to Blacklock in Soho last week. I was probably really good but if i'm honest I couldn't remember where i'd been until I found a book of toothpicks in my pocket the next day. I mean, I remember being there, I just couldn't remember the name of the place and don't recall much about the food apart from the fact that it was a lot of meat. And bourbon. And wine.

I do recall going for tapas at a cracking place just round the corner earlier in the evening. The grilled Octopus was amazing. I can't remember the name of that place either though.

You are WELCOME!

^ Sometimes I wonder what's your actual contribution to this forum.

Made my own flatbreads last night which was absurdly easy, def be doing that again. Just half wholemeal, half white flour, pinch of salt, warm water and a slug of olive oil. Kneaded, rested, rolled out and cooked in a hot dry pan. Kept warm under a cloth to be served with a chicken i'd spatchcocked, rubbed in smoked paprika, sumac, lemon, chilli and garlic. Cooked that in a hot oven with top grill on for char. Served up with home made sort-of-tzatziki (yoghurt, garlic, mint, parsley and lemon juice), tomatoes and pickled chilli.

A+. Would spatchcock again.

^^I make people feel better about their drinking.

that reminds me. up for a scoop on friday? it's my last day of school before funemploymentslols.

Zackly, needs more boast posting...

^^Well I have been a VERY good boy this week (so far). Let me check with the gatekeeper.

This reminds me of the Guardian columnist who once asked humanity what 'would we do without Ottolenghi?'

poor old Yotam. Can't be easy what with your name becoming a byword for pretentious middle class foodie try-hards the world over.

His food is really good allbeit nigh on impossible to recreate in your own home, and he seems a sound bloke.

Went artichoke picking with at my grandma's farm last weekend, smuggled some back to London, made an amazing risotto tonight, mostly thanks to the amazing flavor of said artichokes.

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he seems like a sound bloke

Apart from advocating homeopathy as a cure for AIDS in 3rd world countries.

Square plate.

And crate.

Strong work!

@apone my fave tapas place in Soho is Copita, could it have been there?

That's rectangular.