Food

Oink oink

Could neck that right now on a crusty cob with a dollop of Colemans and a spoonful of gravy

I wanted to test out a new technique for crackling.

Which is?

Plz.

The technique involved salting the skin 3 times - I've read about doing this over 48hrs but I did it in 24hrs. Basically it draws the moisture out of the skin and it starts to blister. I also made the scores much closer together to give a kind of honeycomb look.

Also feel like a good quality cut of meat really can make all the difference - as you can see in the first pic theres a nice distribution of fat etc

I moved here in September. Some good places:

Restaurant Daalder
De Kas
Mossel & Gin

Or vinkeles if you are feeling super posh

I could definitely think of a few more

that cracking looks perfect ! was it salt / rest in fridge uncovered / salt / rest etc? It looks nice.
nice floor tiles.

Just made my first loaf of bread. Using the no kneed method, feels a bit heavy and dense.

Top looks ok though.

Went to Anglo last night for the tasting menu. All very good for the price but the yeast butter was amazing.

I was there last week seeing friends, this spot is great for reasonably priced (but absolutely delicious) Belgian/typical food. Nothing special or unusual but very well done. Had lamb fillet on sunday and it was wonderful. It's also great for drinks if you're going to Melkweg or Paradiso and want to avoid all the horrible touristy places around Leidesplein. Bar staff are super lovely too.

Heading there tonight, any other recommends?

Tasting menu, so just eat it all and get the wine pairing

The evening is just tasting menu so you'll get it all. There was an optional course (suckling pig) which we skipped but the table next to us went for it and it didn't necessarily look worth the extra money.

Oh yeah, looked like there were some optional bits on the menu. Sweet. Love not having to make any choices (every now and then).

That's cracking, thanks so much!

Oh that's perfect, cheers!

Lamb. Talk to me.

What cuts are good. When are they good. How should they be done? I'm interested in something more than the usual rosemary and garlic studded leg - delicious as it may be.

I'm thinking for Easter lunch with leftovers. I saw a Nigella thing with pomegranate which looked good.

I think I'd like some kind of joint. Not sure i have the patience for French trimming a rack but i could be persuaded.

Also interested for later in the spring in using the barbecue and grilling something substantial but for now keep this indoors.

rosemary and garlic studded leg

At the very least, you should be adding anchovy fillets to the rosemary / garlic studs...

Literally cooking a leg in the over right now.

30 mins resting left....

1 Attachment

http://ladyandpups.com/2015/03/04/my-xian-famous-spicy-cumin-lamb-hand-smashed-noodles/

I use this for shoulder of lamb and lamb flaps - it's a go to and I can make noodles the next day with leftovers

Hugh FW has some excellent lamb recipes. Ottolenghi does and awesome lamb shwarma in Jerusalem. I also made a lamb porchetta with salsa verde with the belly.

wow - that looks super awesome. i want to try that.

loving this:

"OK, I know what you’re thinking, like this is the longest ingredient-list you’ve ever seen, and so, forget this shit. NO, don’t!"

i've bailed out of so many (probably very good) recipes in exactly that way.

Her recipes are pretty awesome but do take some planning/effort.

I have those mixes made up all the time now, so it's quite a bit easier

the brisket french dip sandwich is particularly good

For slow lamb I like gigot de sept heures and lamb shank.

There is also this

http://blogs.kqed.org/essentialpepin/2011/09/18/lamb-navarin/

He's not well known here but is as important as Julia Childs was in intoducing French cuisine to the US. Chef to Charles de Gaulle early in his career. Cooking titan. Srs bsnss. Tasty food.

Propercorn Sweet and Salty is pretty delicious.

Wild Garlic foraging...

I need to go and grab some tomorrow, been lazy this year and not grabbed any yet.