-
Ice cream scoop -dishwasher friendly and is robust enough to dig into ice cream straight from the freezer
I had one that was a solid metal scoop but made of aluminium and would leave grey metallic streaks in ice cream if it was washed in the dishwasher.
Mechanical scoops tend to only work with soft scoop ice cream.
What do people suggest?
-
christmas ham, smoked or unsmoked ham? Does it make a difference if I'm going to be brining it anyway?
need to put in my order this weekend.. -
I'm going to assume I'm going to get a cured joint, and will be cooking and glazing it...
discussed with butcher and only issue is whether, I get fillet end or knuckle end
-
Any ideas for hake fillets? Want to do it a la plancha with fried potatoes like in Spain and Portugal, but might be overstepping the mark for a Thursday night.
-
My mum makes a dish where you boil thinly sliced potatoes, onions and red peppers with the hake sitting on top... The water just covers the veg, bring everything to the boil then dollop loads of olive oil over the top and gently cook 'til the spuds are done... Don't forget the saffron...
It's fucking delicious, works best with thick bits of hake... Merluza roolz!
-
I say unsmoked. Bake in orange juice, brown sugar chilli, garlic and a couple of cloves.
-
Bought a big slab of pork belly at the tramp's buffet earlier, was gonna make wok chicharones but forgot all about it til now... Bollocks...
Almost bedtime so I've just salted the skin and rubbed some Thai green curry paste I made a couple of days ago into the flesh side... It's going into a 100°c oven overnight... Could be the greatest breakfast ever with eggs and tacos...
-
My hero
-
I've gone smoked, fillet end about 5kgs worth of meat. It comes with skin on, so thinking I'll cut that and a bit of the fat off, and try to make crackling with it, never done this before so it could get messy.
Then will think about cooking it.. Butcher went through a long discussion with a woman who was buying and cooking her first ham. He was recommending braising, then baking. Thoughts? -
Asakusa Japanese restaurant http://asakusa.co.uk/ (you'll probably have to book though).
La Patagonia Argentinian steakhouse -
I think I got carried away at the butchers for dinner with a friend.
1 Attachment
-
giofox
dancing james
deleted
CYOA
Rich_G
cornelius_blackfoot
jb000
brokebroadbeat
Dooks-Fatberg
fredtc
jv
aggi
GoatandTricycle
-
Post a reply
About
Food
Posted by
@StandardPractice
Also, been traveling for the past 5 months through Europe and Asia for the last 3 of them. Been to China, Vietnam, Cambodia and Malaysia.
China was very interesting, a lot of dim sum, hot pot, incredible dishes in Sichuan, we also cooked an Italian meal for a Chinese family, but they seemed more interested in streaming the dinner live on WeChat than the food itself. We went to Tibet, where the food is completely different and more based on nonadic/herdsman staples, including yak milk/butter and meat.
Vietnam cuisine and their herbs are astonishing, with many nationwide dishes alongside several highly local and delicious ones.
Cambodia cuisine is not really famous, but was impressed by some of their dishes (the few ones that had neither Thai nor Vietnamese clear stamp behind them).
Malaysia is highly praised for its food, although I struggled to find its real Malay identity aside for few dishes, everything else seemed very Chinese or Indian.