Food

Pitt Cue?

Edit, I read that as Burgers and pancakes are shit and you were looking for other American food. Pitt Cue does neither burgers nor pancakes.

Ha :) was thinking Pitt cue tbh as would prefer tasty tasties to heavier stuff but the wind has changed and we want Chinatown but not in Chinatown if we can avoid it. Getting train from London Bridge in a couple of hours so something that neck of the woods ftw

Not been there but Hutong ;)

Mercian food.

The last time I checked, they only made bikes. :)

Go up to shoreditch to Bird for one of their doughnut fried chicken burgers.

WUT? Bird do those?

u mean waffle chicken burger?
or is this doughnut chicken burger a hack i cringe knowing about?

http://www.timeout.com/london/blog/youll-soon-be-able-to-get-a-fried-chicken-doughnut-burger-from-bird-062316

was on the menu when i went 4 weeks back

sounds fuckin grim.

septic dude food at its worst.

from looks of it, no longer available though.

First attempt at Porchetta last night (using only belly and broadly following Felicity Cloake's 'how to' recipe) - this was pretty much the richest, most delicious thing I've ever cooked... and easy... and cheap. It is now going to be the Christmas side-roast. Left-over sandwich potential is off all charts.

Looks insanely good, will have to give that a go

Great work on the skin - looks to have achieved a really even colour. I wonder if I could use her method for my Xmas jerk porchetta

It's Porchetta season!?!?! #cantwait

Christmas side-roast

That looks crazy amazing. Well done.

I also have a jar of vegemite which lives on the corner of my large ikea chopping board...

#porcheason

Wow! That looks better than the Italian deli, on my list to try now

*subscribes*

taken i take it?

Yeah, really pleased with the crackling! I think tying the joint and leaving it in the fridge uncovered overnight really helps dry it out. Then the fact that you have 4 hours on low before turning up to 11 means it's got a good shot at working. I didn't do anything to the skin beyond scoring it. No oil/seasoning etc. Was perfect.

When I do this again I will dial up the stuffing paste. More garlic/herbs etc, the belly meat is so rich it can really handle the punch. I also served with a salsa verde which was nice to cut through it. I think apple sauce would be too sweet and gravy possibly a bit rich. Obvs will be doing gravy for christmas dinner, but it will be a turkey giblet/neck number so not porky richness...

RE jerk porchetta, what are you stuffing it with?

My Porchetta gets left in the fridge meat side down on the 23rd to let the marinade penetrate then I tie it up on Christmas Eve and put it back in the fridge... Then it goes into a really low oven overnight before cranking it up for an hour or so at the end of cooking on Christmas Day... Yours looks great!

And yeah, craploads of olive oil, garlic, chilli, rosemary, sage, thyme, salt and pepper... Can't wait til Christmas...

Suggestions for a potato masher or ricer?

Nisbet's, buy the biggest ricer you can find... Mine's pretty big but I wish it was bigger... Don't we all, eh? 🍆

I have been using this Oxo Good Grips one for years. It works perfectly and it's easy to clean.

They have to be sturdy and all metal else they're likely to snap I reckon.