Food

Current fave snack; tin of butter beans into a bowl drizzled with loads of olive oil and freshly pounded salt and pepper... Yum...

Next door left some free aubergines out for the neighbourhood, only took two... May go back for the rest in the morning, make a shit load of baba ganoush and gift half of it back...

I'm all about miso glazed aubergine at the moment.

Of course you are, babes... 😘❤️

Try it with with aka miso if you can find it.

How come pork tenderloin is so cheap? Not complaining. Just asking. Got a whole one for £2 last week. So delicious quick roasted with olive oil, lemon and thyme. Only takes about 35 mins in a hot oven then rest it while crisping up carbs (did sweet potato "chips" in the oven last time) and veg of choice. Make gravy from herby lemony juices and nom. Easily enough for two hungry people plus leftovers with rice or in sandwiches for next day. So good.

Mestizo restaurant has opened a shop on Hampstead Road with a load of Mexican canned and jarred goods, fresh tortillas in the fridge and alot of chiles @Aroogah

http://elburritomestizo.mestizomadridmx.com/shop/

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I guess a lot of people a wary of it because it can be easily overcooked and there isn't a huge amount of flavour to it compared with a chop. Also pork is just a lot cheaper and fashion is for ribs, belly etc which means the tenderloin is cheaper.

I also used to buy pork tenderloin a lot, cut into medallions then flattened out into mini schnitzels... Bloody lovely... It's more expensive over here, but so is everything else... Bought a big chicken earlier, AU$15...

Username checks out

;)

Thank you!

That may be a 'shop', but I bet Aroogah has a STORE. :)

Whole cabbage kimchi last night... now for the waiting game.

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srs bidnis

Do want.

You adding fermented bean paste at all?

This is such a good idea. Totally doing that this weekend.

Just got some, going to give it a whirl next week. Thanks for the tip!

You're welcome.

Here is my goto recipe for nasu dengaku.

Ooo ta, making this. What would you serve it with? Just rice?

We have it as a snack by itself, or as a side for anything.

If you want another tiptop aubergine recipe:

Jamie Oliver's korma paste *
Roast some aubergines with oil until softish
Fry off paste
Add tin of coconut milk,
Slice & add aubergine

* can't recommend these enough - I make loads and freeze them. Curries are a piece of piss now -use the pastes, add meat / veg, add liquid (coconut milk, tomatoes, stock, whatever), finish with fresh herbs. Sorted.

I make a shed load of curries and I bloody love aubergine.

I love miso glazed aubergine but I've never made it myself. I reckon it'd be awesome as a side to katsu curry.

Nah. This recipe more or less, minus the rice flour and Korean fermented shrimp, could not obtain.
https://www.maangchi.com/recipe/tongbaechu-kimchi