Food

Made any popcorn lately, James?

Tomorrow night @Emilia and friends are stopping over at my place on there Lands End to John O’Groats ride.

They are riding for charity

Have just prepared stuffing for porchetta, onions, ground pork, pine nuts, raisins and herbs.

Tomorrow butterflied pork shoulder will be smothered with stuffing, rolled up and put on the smoker.

Could have sworn she was a vegetarian last time I checked

Nope, I checked with her. “Dietary requirements - we'll all eat anything. Please don't put yourself out too much - we'll be extremely grateful for anything you give us (and possibly also not in a fit state to recognise fine cuisine).”

Anyone have a sage fast slow pro. Would you recommend? I was going to get a regular slow cooker, but you know how it is...

I have this one: https://www.amazon.co.uk/gp/product/B00XMK2K1W/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

decent if you are low on storage space as base packs into pot. has some weird restriction on not adding tomatoes until end of cooking though which makes some recipes pretty confusing to make.

currently have some buffalo chicken on the go in it and plans for beef & broccoli tomorrow.

seems like the current fad though are 'instant pots' which i assume is something like the sage you linked to.

Got an Anova for Christmas and I really like it. Straightforward to use. Just finished 1kg Porterhouse steak from Ginger Pig, cooked at 50 degrees for 1:40 and then seared in a skillet. Also cooked Tuna, chicken breast and eggs in it.

Went a little seasonal today - Roast pheasant breast with confit leg & chestnut dumplings, Jerusalem artichokes with shallots & rosemary, savoy cabbage, parsnip crisps.

Should have used caul fat for the dumplings and to wrap the breasts, but couldn't get any in time. Used pancetta instead, which almost worked.

Now I just need to figure out what to do with a litre of goose fat, pheasant fat and oil.

Tomorrow, sprout tops and fried ham hock.

litre of fats
Hopi ear candle

1kg shin of beef on the bone. Any ideas?

Don't really want to remove the bone, but there's always this: https://www.jamieoliver.com/recipes/beef-recipes/melt-in-your-mouth-shin-stew/

1kg shin of beef on the bone.

Hawksmoor Beef Shin Macaroni. Hope you are hungry!
https://www.ft.com/content/fbb93a62-9ac1-11e1-94d7-00144feabdc0

Oh my god.

Thanks :)

If you ever find yourself in Sussex, go to The Fig Tree in Hurstpierpoint. Incredible, and really not that pricey.

Probably the nicest venison dish I've had, and with only an hours notice managed to produce two truly fantastic vegan courses for Kate off-menu

Finally got to try it last summer on their feast of beasts tasting menu, it's fucking amazeballs.

I too tried it in the middle of a tasting menu. I had to really reign myself in - would like to attack it one Sunday lunchtime after a morning's winter gardening or suchlike.

http://www.bbc.co.uk/news/uk-england-birmingham-42582900

Just give them a fucking plate.

food served on anything other than a round plate is grounds for getting up and leaving without paying. fuck that noise. and botulism.

Anyone know where to get tomatillos in London?

This post is relevant to my interests.....

(I have only found them once - at the Brockley food market. In summer.)

super ultra mega white people's market? makes sense.

#homeoftheninepoundpanini

Colleague says she's seen 'em in Brixton market. There's a colombian shop there that also sells masa flour...

Borough market can >>>>

That would be underneath the bridge, over the road from pop Brixton, you have Colombian deli/cafe/butchers all in one.
I haven’t checked on their veg selection there is also a Colombian butcher inside the market next door to honest burger that sells pork skin seperately for those who hunger for pork scratching constantly..

smashed out some beef & broccoli in the slow cooker on saturday, had leftovers yesterday and begrudgingly let the GF have the last portion for her dinner this eve as I won't be home until late.

want to do more slow cooker stuff but not keen on everything being a variation of tomato based bolognese/chilli/stew that seems to make up 99% of the recipes online.

Ah yes, I know the one! Been meaning to go in there for ages. Danke.

super ultra mega white people's market? makes sense.

Embrace your inner "honky"