Food

I can't find any vacherin for love nor money at the moment.

The local affineurs just aren't up to snuff.

Y U no bake it?

I love it baked but Annie had procured it at Paxton and Whitfield and she prefers it au naturel.

A £1 chicken carcass produced a lovely stock with addition of star anise, cardamom pods and bay leaves on top of the usual, that sprung an Asian flavored chicken soup the other night, with galangal, lemongrass, Thai basil, chicken bits, vermicelli noodles, soft boiled egg and topped with cracklings made from chicken skin.

The meat that came off from the bones was enough to make also two chicken burgers, including the vegetables used for the stock, one egg and breadcrumbs. That was conpleted by baby spinach, thick bacon, brie, caramelised spring onion and a wasabi mayonnaise.

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but round plates?

Oh yeah, I don't own any cookware or dishware anymore since leaving London July last year.. these are my flatmates ones, although I am thinking o buy new square ones, maybe slate, for you guys

Amazing, thank you!

Portuguese restaurant recommendation in London other than A Toca or Tino? Is A Toca generally the best bet?

Got given an Anova Sous Vide stick thingy. Anyone got any stand-out recipes? Apart form carrots, nothing I've used it for so far has been any better than if cooked in a good cast-iron pan.

Oceano in Leyton is a forum favourite Portuguese

Too East for the crowd I am with this time, but noted.

Much recommended if you can find. Have given up trying around Walthamstow, despite some shops selling hundreds of different blends. Had to get it from my brother in law - who had originally encouraged me to try - who gets it from a cash and carry in Kent somewhere.

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been gorging myself on these tasty bois.

https://www.thrillist.com/eat/portland/stanichs-closed-will-it-reopen-burger-quest#

I am going to make Filipino lechon kawali and add it to some rice/wheat over the weekend to have for lunch next week. Has anyone made this?

Any recommendations for a Pressure cooker? (dumb or otherwise). Mainly for cooking dry pulses

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I made this recipe this weekend as it happens

https://www.seriouseats.com/2015/02/how-to-make-lechon-kawali-filipino-crispy-fried-pork-belly.html

Accidentally didn't unroll the pork belly and cut it in half, but it still turned out delicious.

Served with pak choi & kale stir fried in soy and lime, and for some reason also with freshly made guacamole and salsa.

Was in an Airbnb and didn't want to buy a million things to do some sides.

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I cut it open after it had been overnight and salted the actual meat for a bit before cooking, after realising my error!

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Forgot to take a photo of the sliced pre fry step, but here's the end product. Was so good, could eat that all the time.

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Hot smoked another chook tonight, amazing... Again... The smoked/baked spuds were also fantastic... It's too easy with this method...

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dat toenail.

#thonglyf

Birkies, Ashley...

PS the older I get the more I'm enjoying the chicken back, neck and flaps... They're the first thing I go for once I've finished cooking... Consequently, I might then eat a wing and then I'm full... Bargainous dining...

Basic packet ramen made tasty

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@Skülly I can't get your pickled walnuts undone, any tips?