Food

I love this. I had it several times, need to get around to make it. And it's aubergines season too!

ooooh... i need to up my game.

Half an aubergine & score the flesh
Oil the fleshy side & roast hot for 30 minutes (more oil lens to a silkier finish to the aubergine)
Mix miso with mirin (brown miso is nicer than the sweeter white miso) and spread on the aubergine
Pop under a hot grill for a few minutes
Finish with some sesame seeds and chopped spring onion>

Holy shitballs this sounds amazing!!

http://ladyandpups.com/2015/02/07/miso-stewed-short-ribs-french-dip-sandwich/

I've used miso to braise and cook meats in. I also added to a beer can for beer can chicken. And it is good in dressings as well

miso fucking hungry reading this thread

#misohornsey

Nobu's signature Black Cod is made with white miso and is really easy to replicate although hake is a far easier fleshy substitute to the impossible to find original. You will have to take a leap of faith to marinate the fish for three days though, the wife took some convincing. Oh and when you cook it will stink the house out for a good week, worth it though.

8 hour smoked beef short ribs for dinner tonight:

We're going to be in Bilbao for one mealtime later in the week.

Is there a must-visit place or area there? I'm vegetarian, but she's not fussy.

I'm in Asturias at the moment, food is ridiculously cheap here and pretty good too.

Noms

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@b&d should be able to help his missus is from there..

Not food but make sure you visit the Guggenheim, it's a wicked good building.

nice!

North-western coastline of Spain, its people and its food make my heart melt.

Galicia, it's the best part of Spain, obvs... I'll be there in four days, eating all the foods!!!

Its beaches too...

All this talk has reminded me that I went to Barrafina on Friday and had an exceptional albariño.

Lovely... My days will be filled with pulpo, caldo, callos, Albariño, Ribeiro and Estrella Galicia... We can't even get decent chorizo here in Oz... The octopus isn't half bad tho', lots of Greeks here...

need pics of the scran, any chorizo going to fall in to the suitcase on the way back ? anyone put in orders from london ?

okay got a little bbq to go to on the weekend, so want to brine some chicken, what's the correct amount of salt to water ratio? It will be about 8 thighs, so not a huge amount. I'd like to brine overnight, and then marinate until sunday..

BTW Was reading something the other day on a science food blog that marinading meat for more than 12 hours is pointless, it won't penetrate or flavour the meat anymore after that... Can't find the link I'm afraid...

I'd use a couple of tablespoons each of salt and sugar... Make some deep cuts into the meat, it'll help your brine and marinade get into the meat and it'll also cook faster on the BBQ...

Pretty much what chevron boy said - brine for too long and you ruin the fibres of the meat and you end up with a mushy texture.

Harass me by text tonight and I'll send you what I use.

What kind of salt are you using? Table or flaky Sea Salt? They have different densities and that impacts quantities for your brine.

Currently reading this book, very good read, I'd recommend this to anyone who eats food for living

https://wordery.com/the-omnivores-dilemma-a-natural-history-of-four-meals-michael-pollan-9780143058410?currency=GBP&gtrck=L04vOXdSeVhKb3d1NlhnRTFITnZLZ1loak1SakcrVUEyaWhSb01GV1d1YUk2RVVycnRPOU9ieVFab2F3K3orQmNiUjMxVFZrTGc5SlNNV3ZtRnNVZ1E9PQ&gclid=Cj0KEQjw2ua8BRDeusOkl5qth4QBEiQA8BpQcO2XjrSr03VBweDvcX8WFsbvHACw_5lVsnYPGHqjHEMaAo4U8P8HAQ

I use regular table salt for brining, just cuz it's cheaper... Not the stuff I put in my pestle and mortar, that's too nice... #cheap

Nothing wrong with that - but to most people salt is salt. You can fuck up the brining if you don't take into account density

(I have 4 types at home - table, Maldon, sel gris, smoked)