Food

that bread looks like it'll take your teeth out.

Scotland. My fav local bakery closed so now my options are supermarkets or Greggs.

Edit: just realised there's a bread thread, will take my loaves there

Right, I'm a convert to slow cookers!
What a mistake to dismiss them as a bit shit.
My partner wanted one for her birthday but was loathe to get her one as it seemed like a shit gift. Oh how wrong I was.
I've been using it non stop and the bbq ribs, Caribbean lamb and pulled pork are out of this world!
Go get yourself one!

Went on a simple pasta making course at burro e salvia, over in east dulwich, as a present from GF, after getting a pasta maker for birthday.
Surprisingly simple and rewarding. Made farfalle, slightly rougher penne, and tagliatelle. Came home and promptly made more tagliatelle to go with the ragu that's reducing on the job currently.
Seeing as how fresh pasta lasts about a week can see this becoming a bit of a habit, to make some on the weekend and then use them later on in the week..

I've been asking for a slow cooker for years, she just suggested a microwave for xmas..
#facepalm

Fresh pasta is boss, once you get up to speed with the machine all it takes is five minutes in the morning to make a dough that can chill in the fridge and then roll it while the water’s getting up to temp. Got any pics of the Farfelle?

Sounds boss - I got a pasta machine for my birthday this weekend. Can’t wait to start cranking some out

GF is the one with the photos. I was too busy wolfing it down.,

spicy wedges (home made chilli oil) and halloumi strips. if you live off potatoes and cheese you may as well make it interesting

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u ok hun?

Too much working from home

nice round pattern. on your nice round plate.

Anybody noticed the sous vide wands in Aldi for £50?

Got one a few years ago and didn't eat dried pasta for 2 years. Once you get the method down, it really doesn't take any time at all. I usually plonk a fair amount of flour on as it's resting before boiling, as fresh pasta doesn't get the water as starchy as dried. Need that for the sauce (not always).

700g rib eye and 1.2kg bone in rib

Reverse seared, finished in butter - served with foaming bernaise, crispy spuds and charred broccoli. Demolished by @scherrit, Mrs Whisperer, my wife and I.

Meat coma has set in.

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Had planned to do ribeye but walked into Hill & Szrok yesterday where they were selling Porchetta rolls and got inspired to do that instead. Rolled and wrapped in foil, cooked for 3hrs at 160 and then take out of foil and crisp for next 30 mins.

Made pasta but did so at the same time as crisping the pork, so the kitchen was really hot and it was a bit of a nightmare

^ Oddly decided earlier I'm going to have my first crack at Porchetta making this winter. Let the research begin.

Salting the skin a couple of times before cooking, in order to draw out moisture and ‘blister’ the skin has really improved the crackling. Need to remember to do it a couple of hours before cooking but makes a big difference so worth it.

The other thing I do is remove the meat which sat next to the ribs as this makes it easier to roll. Without doing so some of the belly is thicker than the rest. I mince it and add it to the filling.

This is making me look forward to Christmas A LOT, I'm thinking about getting a pig's head and making headcheese as an alternative side roast this year...

Just found this remarkable 'porchetta' recipe. Haven't listened to audio so maybe they explain why they're calling it Porchetta and not just 'hunk of pork':

https://www.cooksillustrated.com/videos/3387-porchetta

Got to head over to decent butchers (Dugard/William Rose) and talk Capon's and christmas ham. I'm only cooking for three as GF is up north with the in laws, so don't need anything overly big, but still want a goodly amount to get us through the holidays...
Anyone cooked capon before? Need to do anything differently to cooking chicken?
Also what's the smallest size I can ask for with bone in christmas ham that won't mean it's around for months after christmas?

Looking to buy a slow cooker, are all things equal or is there a brand I should be aiming for?

Crockpot tends to be the one with the best reviews. Cheap ones do the job, more expensive ones add stuff like pots you can use on the hob/oven, timers, high setting so you can brown the meat, etc.

Most expensive ones like the InstantPot add in a pressure cooker and stuff too.

around for months after christmas?

Doing ham wrong.

^ My thoughts exactly

Or not having enough pickles