Food

I'll give a few places which I think could be nice.

The Coach - think this is pretty similar to QCH, could be a good shout
The Palomar - best to sit at the counter, awesome food
Anglo - if you can get a ressie, then could be a good one - love this place
Hide - the new place from Ollie Dabbous, I haven't eaten here yet but I am at the end of June but reviews have been knock out
Sabor - like a slightly more luxe/comfy Barrafina
Portland - same guys as QCH, I've not been in a couple of years but when I have been it's been corking.

I'd second Anglo, been a number of times and excellent for the price.

Thanks mate, Anglo booked!

Ah nice, hope you have a great time! really enjoyed their wine pairing as they had some unusual things I wouldn’t have tried otherwise

Nachos.

With cheese & meat.

Anybody have any favourite recipes?

I'm going to pickle jalapenos to go with it, and I have a few chipotle stinking out the cupboard.

Serious Eats has a good line up of various nacho recipes.

I am currently enjoying braising all the meats!
Did a lovely chicken breast with mushroom and onion gravy yesterday...
Will braise again..

Quick question recommended ceramic non stick frying pans. I am in the market and need to know which ones are the best of the best...

We're swapping our stovetop out to an induction one so I need a new set of pots. My lovely copper bottoms from the 60's wont work :(

Anyone got any recommendations for something decent and value for money? Not looking for cheap stuff, but would like to avoid to overpay.

Not sold on Ikea's Sensuell series though I've read good things about it, can't really stand that overly clever window in the lid

@Aroogah suggested the Le creuset stainless pans to us. Have been absolutely great, no warping, easy to clean and work on all the hobs and oven safe. The chefs pan is my favourite - a higher than normal sided frying pan with a lid (or a squat saucepan).

For a bit less £ than Le Creuset, Vogue or Bourgeat from Nisbets will do the job

John Lewis own brand ones are great

aces, thanks all!

Absolutely love this place - my in laws live nearby, it’s the go to for celebrations. If anyone is close by I’d highly recommend popping in, even just for a takeaway dressed crab.

I realised that I've also been there and was suitably impressed by it. Really worth visiting.

I went for a mishmash from a few recipes in the end.

Home-pickeled jalapeños, black beans, mozzarella, avocado, San marzano tomatoes, sour cream, coriander, spring onion, and sliced sirloin.

Top snacking food.

1 Attachment

Home-pickeled jalapeños

Talk to me, how did you do this?

It's super easy.

200ml water, 200ml cider / distilled vinegar, 1 tablespoon salt, 2 tablespoon sugar, 2 cloves garlic (squashed)

Heat it and dissolve the salt & sugar.

Let it cool, and a load (15 - 20) of sliced jalapeños.

Chuck in the fridge, and they're good to go in a day or two.

Amazing, I buy 1kg jars of them but I am definitely going to have a go at making my own.

Ultimate snack food right there. Looks wonderful.

picked up 3 gigantor beef short ribs. best way to cook 'em that doesn't involve a bbq and doesn't require us to eat sickly sweet american bbq sauce?

I persevered with Ugly Delicious and I think I warmed to David Chang quite a bit. He's got one of those personalities that you know what he'd be like as a person, but he has some really interesting ideas about food and society, and the programmes are really well structured. Even when they return to the same places - the segments in Denmark, China and Japan which were all filmed together contribute something completely different to each show.

The Houston v New Orleans crayfish programme, and the fried chicken show addressing all the cultural and racial background to the food culture, were excellent.

As a side note, as a vegetarian, I was wondering if any of the show would make me want to reconsider that because I'd be overwhelmed with how delicious everything looked. But while I found the BBQ stuff fascinating, I just didn't fancy eating it. Especially when I saw the poor crayfish being poured alive into a giant pot.

Dry rub overnight, then oven at 95 /100 , placed on rack over a bottle of wine & onions, celery, carrots, garlic, bay etc..., cover in foil, for 8+ hours.

Use the liquid after for a gravy. I've added chipotle & 100% cacao which has worked well.

^ none of that searing nonsense that i firmly believe just makes meat tough?

take the foil off for the last 30 mins and whack the heat up for colour?

I like braised short rib if you have the time.
https://thestayathomechef.com/classic-braised-beef-short-ribs/