Food

Yours is bigger:

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That looks bloody delicious. I love quail. And pomegranate instantly makes anything look posh. I have some pickled quails eggs in the fridge - just a few more days until mature I reckon.

I just finished rolling the porchetta - it was from a shoulder and tbh the butterfly could have been neater but I made up for it by stuffing it with way more garlic, herbs, salt and oil than it needed. Kitchen smells outrageous. Going to pop it on at around 8am so it's ready for lunch when the folks come over for grandkid time. Stuffed in rolls. No sides I reckon. Need to sharpen knives though...

After food tomorrow I'll tackle the ham. Was thinking of going off piste and doing some kind of gin and juniper thing. But will prob resort to whatever I feel like (coke/dr pepper + treacle + mustard + cloves etc). That should be ready by about midday Sunday. Then prepping the turkey... ugh. Presume will find time to eat this bounty somewhere in there?

Only in girth. It's lacking in the length department which, in this instance, makes it difficult to fit all the meat in. Obligatory fnar.

Just realised that the rather expensive Ham I've brought might not fit in any of the pots I have. May have to pop to Brixton to buy a bigger Dutch pot type thing if it doesn't fit...

Only issue is what do I do with a super large pot after Christmas, if I'm not going to use it again until next Christmas?

lels.
https://www.lfgss.com/comments/14017715/

Put it in storage...

😂

They have changed the Dr Pepper recipe to now include artificial sweetener which rather fucks it up for cooking with.

Dude, I'll store it for you. Happy to have a huge pot available for when I need it.

Community pot FTW.

Stuff that Aussies bang on about:

Vegemite - tastes the same as Marmite
Tim Tams - inferior Penguin
Golden Gaytime ice creams - YES FUCKING PLEASE

@hippy might mention cherry ripes

I'll add it to the list.

Food here is very good. Not eaten anywhere high end but the quality of the produce pretty much everywhere is superb.

I'm off the pop at the moment but my wife rates the wine and beer as pretty spectacular.

Will figure that out today, as I've got to soak it first.
Pot will be cheap as chips from the market and if you want to store community pot you're more than welcome..

I think the most important question for this thread rn is:

"Did @Olly398 find a carp?"

A friend of mine from Leicester came to visit yesterday. She was saying how there is loads of fresh carp up there but she couldn't find a frozen one.

Trade mission?

Sure you need to soak it? Most modern dry cures use much less salt nowadays- smoked or unsmoked. Not going to do any harm but might be a waste of your time : )

You couldn't ask a more timely question. I am literally collecting it now!! Harry's Fishmongers in Waltham Cross, walked in and ordered yesterday, gutting the beast for me now - legends.

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Had you called them before to check an order was possible? Or do you just like to live dangerously?

To be honest, my naysaying Czech in laws had pretty much put me off trying to get a quality carp in the U.K. (They bemoan many things when they come here, the flour being a perennial bugbear. They had horror stories of friends trying to get carp through polish shops etc... mushy and muddy and so on). So I went into Harry's planning to talk to him about a suitable alternative, but he showed me a couple of carp and they looked top notch. We shall see...

I'm working from the Ham my mother normally buys, she's seen the gammon ham I've brought and decided she doesn't like it, so it may not need thsoakingnit usually does..

@mashton, Ham doesn't fit in my 5 litre pan, off to hardware store to buy an 8 litre one, make space for it after Christmas..

Ginger Pig butchery course for Xmas present and a new water circulator :)

Has anyone been to Leith's cookery school or have a course they would recommend? I would consider myself an intermediate level home cook - want to improve skills and classics really.

Also was thinking of Pig or Beef butchery course but if anyone has done one of the others would be good to hear.

Going to do the QCH butchery skills course in the new year as well

this happened.

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