Food

This has made me go deep on the ramen research though, so thanks.

Here’s Ivan ramen talking about Tsukemen: https://youtu.be/f1oj9TzBhqc

I love that glass noodle making box in the haggerston branch.
I like the closeness of kanada ya, and the fact it’s so popular with the Japanese.

This is reminding me I need to do ramen again. And soon..

Love that video, was going to buy Ivan’s book on ramen, but I’ve got too many cookbooks, and need to start working my way through them, but it’s on my list.

I’ve got some shared parental leave coming next year so I’be just decided I’m going to spend some of those 3 months making ramen and getting if not good, proficient at making it from scratch.

I’ve never got tsukumen. It always ends up cold and the noodles congeal. And that includes experiences eating it in Japan at places that are supposedly renowned for doing it well.

I’m sure you know it, but there was a Chef’s Table episode on this guy. Wonderful TV - as is the whole series.

Yeah - I love his Ramen shop in NY. There’s some new episodes of chefs table I noticed the other day, so need to watch those.

There’s a Ramen place in Norway I’ve wanted to visit for some time called Hrimnir Ramen - worth a follow on IG

Tell us about the sauce please

Went to tonkotsu, it was very good. thanks all, craving satisfied

Boom. Which one did you visit? Not that it matters, just interested.

Soho at lunch yesterday!

Very easy. For one portion.

Splash of sesame oil in a pan, fry 1 sliced clove of garlic and some chilli flakes. Before the garlic colours add half a tin of black beans (and half the tin water) with a tbsp of soy sauce and simmer for 5 mins.

Ta!

For some reason, I had it down as being mm more Chinese food-like than that.

I've got half a kilo of fermented black beans that I'm looking for new recipes for...

Still - that does look good.

Steamed Pork ribs and black beans?

It's a Miguel Barclay recipe, he streamlines stuff to get it under a quid a portion. The sauce can be a lot more 'complex' if you want.

https://www.instagram.com/onepoundmeals/?hl=en

Nice, only branch of Tonkotsu I haven't visited I think, so will check it out once my tummy is better again.

I make a thing with kale, you can add bacon if you want or substitute the kale for any other leafy green...

Hot oil in wok, add garlic, ginger and chilli, (at this point you can throw in the bacon lardons and fry off til the fat has rendered out and the lardons are crispy) then add a sliced onion and cook for two minutes, add soaked and drained black beans, throw some light soy in and cook out, add the kale leaf and the bean water and cover and steam for a minute or two... Finish with a season and a bit of sesame oil... Serve as side dish or great as a main with fried rice or noodles...

We currently have a ceramic hob with touch controls. Apart from it doesn’t respond to my touch and will turn off if water on the hob or of you swirl a pan around. It’s old and shit and we are speccing a new kitchen. Am really tempted to return to gas. Are touch controls better as I could be tempted with a neff induction hob.

Touch controls are shit. They get covered in oil and gunk and turn off by themselves, are too easy to knock by accident, etc etc. If you're loading the money gun, Miele do an induction with knobs.

Gaggenau too

But we have limited budget. Neff stuff worked well in the kitchen in our previous home.

Have you looked at Bora?

The better spec’d Neff hide and slides are proper good. We’ve got an Ilve gas hob over a couple of them.

Can’t take seriously after their Tour de France adverts.

That’s what we had before and awesome.

Looks super twee but has anyone used Pipers Farm (https://pipersfarm.com/) for meat orders and what was the verdict?

Moved from a truly brilliant local butcher in Brighton (https://www.barfieldsbutchers.co.uk/) to Devon and while you'd think there'd be dozens on my doorstep I've been fairly unimpressed so far. Was searching for something else and Pipers appeared in the results so thought I'd take a look. They appear to be quite 'big' which is slightly offputting but a video with some lens flare and piglets will get me every time.

One for our forum Gallician

https://www.theguardian.com/world/2018/oct/12/tortilla-town-betanzos-no-onionists-spanish-omelette-recipe-rivalry