Food

Pellets.

At the end of the day it will be tasty. You're not feeding me so do your own thing.

Cook. Eat. Tweak. Repeat.

http://www.finefoodspecialist.co.uk/squid-ink-sachets/

Their nata and espresso deal is good value for a good cake.

Side note. I'd like a sous vide machine. Any reason to not go for an anova?

Yessss. YEEEESSSS.

Top man.

anova is the one to get

What's the pasta maker of choice around these parts? Even though I don't have the counter top space I've a hankering to make my own pasta and noodles. So which one would your traditional Italian grandmother be using?

Let me know

I've got an Imperia, loves it.

That's a really good brand, but to be honest I've tried others and proved good too.. just have a look on amazon

Luna new year means dumplings :)

first try from scratch my folding needs work and could have put more seasoning and flavorings in but they were good with soy and chilli dip.

Happy new year

Look great to me - love dumplings.

They look amazing... Gung hei fat choi!

hey fuck you too, man!

Struggling with ideas about a seafood main course for tonight.

Any tips?

I made monkfish curry last week - was pretty nice.

My fall back is to get a big fish and bake it with some veg, herbs and plenty glugs white wine.

I am actually inclined towards monkfish now, but something lighter than curry (it's part of a 6 course menu).. I'll probably sauté it on a pan and garnish it with a saffron/lemon or mint sauce..

Same fallback here, but I want to do something different tonight

Not sure that it's watercress season, though...

Asda Jamon leg still going strong a month in

1 Attachment

edit: nvm.

You've only taken one bite...!?

The lads at work had a bit of a 'fuck about' yesterday:

Apple and Celeriac Salad, Smoked Poached Egg

Scallops, Spiced Pumpkin, Cardamom Foam

Truffled Herb-Fed Chicken, Truffle Galette, Girolles

Madelaines

It was an alright day.

As tradition of every anniversary with my gf, we do a massive home cooked dinner just the two of us, where she allows me to experiment a bit, here goes this year menù:

• Mussels gratin stuffed with leek and mascarpone purée
  
• Bacalhau à bràs
  
• Tagliolini with cod ragout
  
• Salmon and mascarpone stuffed heart shaped red cabbage ravioli, with vodka peas sauce
  
• Monk fish bites with saffron lemon sauce
  
• Tiramisù with cioccolate curls
  

1 Attachment

she allows me to experiment a bit

She sounds great.

Arf. In seriousness that red cabbage ravioli looks amazing - not sure the filling/vodka sauce floats my boat but visually beautiful. How do you make it - reduce the red cabbage and use the coloured water?