Food

Big thumbs up for Chadwicks. Lovely shop, and really good meat.

Thirded on Chadwicks.

theres Dove butchers on Northcote rd clapham junction, but check out morrisons and waitrose butcher counters, they do deals on beef cheeks, pig cheeks, oxtails and other bits ideal for slow cookers, well they used to when i was in London,

Did a search but I couldn't find what I was looking for because I'm useless.

Anyone got a slow cooker chilli recipe?

I'm actually planning on making a heathen chilli with 3 beans and quorn mince, any pointers would be appreciated.

Why slow cooker? You could knock that up quickly. No point in slow cooking the quorn mince. Use beans from tins, tinned tomatoes, onion and seasonings.

Fair point, I wasn't using my brain there, the quorn mince doesn't need slow cooking.

When I do Quorn chilli, I use a lot of butter since there is no fat in the Quorn. Also go heavy on seasoning. I always do lots of chilli, coriander, chocolate, horseradish and english mustard. Balance with some acid, usually wine or balsamic vinegar.

It's in no way traditional but it comes out yummy.

I also prefer cottage cheese to soured cream as an accompaniment.

cottage cheese

dtm

Slow cooking might not help quorn but may mellow out tomatoes, onion and garlic?

Sorry

Highly irregular but I'll keep it in mind. Butter is a good shout though!

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..

looking for nice, but not necessarily pricy. some good suggestions there, think I will check out chadwicks as it's closer to mordor.

Never been a Moens fan. Overpriced and under-arsed. I'm sure I have recounted the anecdote of when I got a whole pigs head one Saturday morning and had them to split it in half in the shop with a cleaver in front of the queue of yummy mummies and their dahling children. #csb

I used to like moen's on the understanding that it was the only decent butchers close to me and it would always be nice but pricey.
But ginger pig gives better service, not as busy and I think has more choice, price wise they're about the same but I haven't gone into any type of compare and contrast...
Usually Use dombeys in Brixton market, for normal stuff, pork belly, loin, while chicken, mince etc
For anything speciality then dugard in herne hill as they are close to the GFs, and despite their busyness their service is really good.

Theres another Chadwicks in Tooting broadway which is just as good, bigger shop and less busy too, bought some lovely beef in there before.

Ginger Pig are leaving the Greensmith's shop in Lower Marsh which is a real shame.

I have to say, one of the boons of leaving London is having two or three really first rate butchers right on my doorstep, none of of which i've ever had to queue at.

Also high up the list of awesomeness is having this AMAZING place 2 mins away. http://macknade.com/
https://www.google.co.uk/search?q=macknades&rlz=1C1NHXL_enGB709GB709&espv=2&biw=1549&bih=711&source=lnms&tbm=isch&sa=X&ved=0ahUKEwja7afY6fPRAhXrLMAKHU9VDTAQ_AUICSgE#tbm=isch&q=macknades+faversham

Haven't had time to get to the butchers yet but got some bone-in beef shin with the weekly shop and having a crack at some barbacoa today. most recipes I saw use chuck/braising steak but liked the idea of being able to use the marrow to beef it up a bit more. even if it doesnt come out as expected I imagine it will be tasty.

More red cabbage experiments:

Risotto, not bad

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In other news, am currently doing the maffetone 2 week test to hard-reset my currently very poor eating habits before switching to a proper balanced healthy diet so I can lose the numerous stones in weight I put on last year.

This means no carbs, sugar and a whole load of other shit for 2 weeks (hence the meaty slow cooker shenanigans). It also means I am currently enjoying this abomination as a method of adding some bulk to my dinners and make it seem like i'm not just eating platefuls of meat and cheese (and some salad/veggies).

First had it with some thai green curry the other night and so long as there's some kind of sauce to mix into it to cover the taste it's palatable but it still deeply offends my core values.

Monday after next I can bring back some carbs so this stuff can get into the sea then.

Its a method i have used before when trying to lose weight. You can however, just use a cauliflower.

If it required effort to make it I don't think I would ever bother. the whole concept of fake pasta/rice/bacon/etc in general is what offends me as they're never even close to the original.

I also don't really like cauliflower but in this size pieces I can just about palate it.

Whole roast cauliflower with a few spices, olive oil and lemon juice is delicious.

Also, cauliflower cheese!

why cauliflower cheese when you can mac&cheese though?

or just cheese.

red cabbage risotto

Sorry, but no amount of parmesan and butter can make that sound nice.