Food

I was in Bulgaria last week for a wedding, Black Sea coast this time, normally I go to the capital for work, and the food was amazing.

We stayed 15 mins from a Mussel farm, so had mussels about 15 different ways. It was my first time trying smoked mussels, and damn they were good. Also enjoyed mussels on a skewer then breaded and deep fried, and my other two favourites were mussels stuffed with fragrant rice and dolmas with mussels in them.

Grilled octopus was almost as good as Portugal too.

Sounds amazing.

Done this one before - it's bloody lovely, and works very well as with most foodlab things http://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html

Seafood linguine at the resort restaurant - apparently the prime minister of Bulgaria and his wife came to eat at this restaurant a couple of months before.

Then a big skewer of amazing tiger prawns and calamari.

Grilled octopus, I couldn’t wait and started eating before taking a pic.

Then the skewer of smoked mussels. Not very exciting to look at I know, but so delicious. That skewer is half eaten already and each one was only 4BGN so about £2

Sorry pics are in reverse order to the words

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lovely plates.

Looks pretty fucking good tbf.

Cheers, will have a look.

Also on the subject of beef - how thick should I be slicing and how much to serve 6 plus leftovers. My logic would suggest 4+kg but maybe that's just me being a fatty. My local (fancy) butcher's price list suggests that's around 100 quid of beef. Sound legit?

Pork shoulder, small one, boneless.

I'd like to cook for about 4-8 hours on Sunday. Oven would be good, but our house gets really hot if the oven is on for ages....

Inspiration welcomed.

Winter is coming. Use the oven.

I do an overnight shoulder (with bone) at about 100C. You could to something similar.

Or go mexican - http://meljoulwan.com/2011/04/29/stovetop-pork-carnitas/

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Made this yesterday and had it with wraps with some lettuce and tomato:

https://toriavey.com/wprm_print/42893#

Any suggestions for a wok? My current Tefal one is on its way out (in part I suspect due to my girlfriend's habit of cooking everything on full heat). For use on a normal gas hob so flat bottomed preferably. Cheers

Go to Chinatown, get a flat bottomed wok from the basement of the Chinese supermarket on Lyall Street, should be less than a tenner (Brexit?)... Season straight away, cook to your heart's content...

That's the backup plan, just wondering if there are any other options out there.

In northern Thailand training for a few weeks. Lots of other food I've eaten in other parts of Thailand has been disappointing, almost like it's been watered down for western palates, but the food here is the real deal. Lots of minced pork salad, soups with lime and tamarind.

Found a restaurant round the corner from my room in Chiang Mai that specialises in food from Isaan and slowly working my way through the menu.

Trying to starve myself to get bike race skinny so I'm having to be disciplined. They seem baffled I never want rice.

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smashed a hunk of topside i picked up off the tramps buffet for 3 squidz in the slow cooker. it's been in there for nearly 5 hours but it still has the texture of a doc marten. it'll soften up eventually, won't it?

Sorry missed this one bro. This is a good recipe for a pretty special roast

Is it in there whole?

it is.

should i bite size chunk it first?

Went to chick n sours last night really nice fried chicken, so crispy and crunchy and their seaweed crack is salty deliciousness as well. Would go again...

Yeah, that would be my suggestion. Also check it's on the lowest setting. There's chuff all fat in topside so v low and slow should get you there eventually

chips finished with beef dripping makes all the difference

Done.

There's loads of les vins rooj in there and all. Hopefully will make a difference.

Is it covered? Ie foil or pot with a lid?

Topside is ok for stew and pot roast in my experience.

Vins rooj will deffo help out.