Food

What bowls were you after may be able to get some here in hk and send if they are lightish.

Thanks, man, but I'll just get them from my fave local Chinese MegaMart... Nisbets (Australia) Pty. is taking the fucking piss, m8!!

Fair doos those bowls are all over place here most of the resturants and that use them, shanghi st in kowloon has a great selection

Long time lurker on this thread but need some advice:

I was meant to be cooking a lovely venison ragu for dinner tonight for a few friends however I got caught up and only just started cooking. Dinner is around 8pm.

Everyone goes on about low-and-slow however can I not just whack up the heat or does it fundamentally change the dish if it's cooked at a higher temperature? Obviously, I'll have to spend the next three hours stirring the pot to make sure it doesn't burn.

Meat will go grainy if you keep it high. Tbf, simmer it gently, feed them beer on arrival, take it off the hob at 8.30, it'll be OK.

Yes low and slow - though venison is pretty lean so will need plenty of additional fat for a ragu either way

chuck a few bones in for extra favlour.

it may be a bit late for this.

Thanks for the advice all. Quickly reduced it, let it simmer for a couple of hours then broke the meat down with a fork - would have been nicer given a few more hours. Lots of fatty pancetta.

Sorry about the poor photo

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Went to Stagolee's last weekend.

Amazing wings & fried chick, spinach dip that you couldn't stop eating, and greens for the vegetarians (except that they had pulled ham hock in them).

But the ribs.

I still salivate thinking about them.

The chef is a Texan, who trained under Tom Aikens, and who should probably be given a knighthood for services to ribs.

Looks fun. Fulham tho. Is it full of braying, popped collar cunts?

Seemed free enough of them at the time.

Which could mean that *we* were the braying popped collar cunts tho...

also "SUPPER"... i dunno man...

Early days but Japan is delivering so far.
They are super into coffee too, you can’t walk 5 mins without finding a nice independent coffee shop. One had a saxophone stuck on the counter, have absolutely no idea why.

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Damn that looks good

I had an amzing time in japan im sure you are too, have a great time eat as much as you can 👍👍👍👍

Felt like I've had a cold coming on the last couple of days, a bottle of Shiraz last night didn't help... Bought a couple of trays of chicken carcasses from the local butcher and made some chicken broth... Oh man, I should really eat this at least a couple of times a week it's so good... Didn't have an egg to drop in so made do with just grated pecorino... I could drink a gallon of the stuff!!!

PS @Rich_G Fine ground polenta plus chicken stock (or just plain boiling water) and start whisking the crap out of it, keep adding water slowly cuz it can take a lot, when you've whisked your arm off add salt, pepper, oil, butter, cheese or whatever you can think of... Over season! Then pour out into a baking tray, let it cool and slice into rectangles that can go under the grill with loads more cheese on them or in a pan with sage, butter and garlic... That's what we do anyway... Nomz! 😉

Mmmmm polenta is the bomb. I like to put rosemary in it.

I was very sad about the demise of Lucky Peach, especially as I was late to the party and just as I started reading it, it went tits up.

But I'm hella excited about the new documentary series that David Chang is doing on Netflix, Ugly Delicious, trailer below

https://www.youtube.com/watch?v=pN_XItALHmM

Watched the first episode on Pizza last night, and it's lovely, well shot, and feels like Lucky Peach in video form. Lots of interesting insight/chat, big name chefs and celebrities popping up for no particular reason, apart from probably knowing David Chang, and people REALLY enjoying food in different locations. Going to crack on through the remaining episodes, but thought I'd share..

Oh man, I've been crushing this the last few days, it is so so good.

Yup, I smashed three episodes last night...

Am I the only one who finds David Chang a bit hard to watch? He can be a real asshole quite often. He has a major strop in that episode when delivering Dominos. I re-watched mind of a chef this week and gave up season 1 after 3 episodes because he was unlikeable.

In this new series there is an awkward scene in the pizza episode. David Chang appears to be a massive a-hole to a Japanese chef who is trying to get him to try various types of tuna. David's all "GET TO THE PIZZA" Rude.

Yeah, the bit with Aziz Ansari? I find he's like that a lot and found the same in mind of a chef. He basically thinks he's right, really likes the sound of his own voice and thinks he's hilarious. If I compare him to Matty Matheson he's unwatchable.

^Not saying Matty is the best but he's really nice and listens to people. I think there are lots of other/better options than Chang

did you read this?

https://theoutline.com/post/3504/ugly-delicious-david-chang-review?zd=1&zi=fg4dozlp