Food

Indeed, steam the red cabbage, puree it and add it to the pasta dough. You need little amount to give vibrant colour so the taste is hidden.

I mix matched things with the leftovers, did ravioli with the cod ragout, it was better than with the vodka sauce.

I also used the same trick to make gnocchi once: https://snapguide.com/guides/make-red-cabbage-gnocchi

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gnocchi gnom gnom nom

All looks good, but what is your fixation with putting vodka in everything?

I have 1/2 a bottle of shitty vodka to finish, too shit to be drunk

Use it in a batter for deep fried fish

Vodka is also good for pastry dough - adds liquid to make it workable but evaporates faster than water and won't develop gluten the way water would.

http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html

Woah, good shout!

I don't do much frying at home, but good to know

quavers and vodak is a delicious, low calorie meal.

@Bad_Science the Escoffier Room is ace.

We eat at Vincent Rooms often as its on my door step. The quality of the food is great, agreed the service is a bit nervous, but they just need some encouragement from us punters.

I tried that for a few weeks. By the end I couldn't see my own feet. By 'the end' I mean 'now'.

I've got a freshly caught and cooked mud crab coming home tonight, gift from a friend of my gf's family...

Think I'll make some aioli and then stuff myself with ALL THE CRAB!!! Gf doesn't want any...

Crabby old man?

Made a quick bisque/stock with the crab shells then knocked up a Portuguese style rice, added the stock and crab meat and oh my days... Delicious..

caught

wot?

He meant catch'd. He's getting old.

yeah I got that but where? how?!

He lives in 'Straya now, mud crabs and Massive Prawns literally fling themselves out of the water at you.

*burp*

Q1 What do I serve with a Spanish meatball, butterbean & tomato stew? Bread seems a bit meh.

Q2 I've got a glut of butterbeans: what to do? Something that's as good cold as hot, would be nice.

A1: Bread. Good, crusty, chewy, spongy bread.
A2. How did you get a glut of butterbeans at this time of year?? Butterbean hummous? Falafeley type thing?

Bread it is.

The surplus is because I'm an idiot: I bought dried and soaked the whole lot.

Hummus is a great idea.

Thanks!

Where can I get an Otama or similar looking ramen-y spoon in Brighton today?

are there any decent butchers between stockwell and colliers wood on the northern line?

just got a slow cooker and want to get some half-decent cuts of meat to test it out. am lazy so usually do online grocery shopping but ocado's meagre offering is pants.

By decent do you mean expensive?
M.moen in Clapham Common will do most of what you're looking for and will probably get stuff in for you, gets busy on the weekend,
There's a ginger pig at the Clapham South end of abbeville road, and a local butchers called Chadwicks in Balham..