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Which brings me to my next and most important question.
Pickles. Gherkin type things. What are you favourite brands, forum? Salty or vinegary? Sweet or sour? Soft or crunchy? Big or little? Which jars should we be seeking out?
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That kinds of looks like pulled cauliflower. Did you roast it whole and then break it down?
I've been experimenting with cauliflower florets dunked in a light flour/water batter, chuck in oven until brown, bring out, allow to cool, cover in spices/chilli sauce/whatevs and back in oven til charred.
CYOA
CheeseWheel
@Tenderloin
Tested cooking short ribs in Gochujang and beer this weekend - served on St John buns and with Endive, butter, lemon and anchovy.
Been experimenting with roast Cauliflower recently - made this roasted with garlic and brown butter with a parmesan and white wine sauce (not in picture) to make a kind of cauliflower cheese.
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