Food

Think we're more looking to move away from birds into 4 legged critter territory.

I believe a porchetta is the forum's curveball Christmas joint of choice.

get on the porchettatrain.

Haunch of Venison? Mainly because 2 of them ran in front of me this morning...

Some good finds at the new farmers market in the Spanish School on Portabello.

Kardoom ftw. It's not celery

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Kardoom

Another edible thistle. The Victorians enjoyed these.
I've read the leaf stems need to be tied in with a sunblock to blanch them
into flavourfulness.
Main flavour?

Main flavour?

Artichoke.

Boiling in lemon juice and water then plunging into iced water seems to do the trick. Removes bitterness

Made Kardoom gratin.

Do you mean 'cardoon'?

https://en.wikipedia.org/wiki/Cardoon

I'm on the LFGSS xmas porchetta train.

matty matheson's hot oil trick looks legit.

Porchettrain

https://youtu.be/mm4FeuAYDdI

I endorse dancerofsky's gratin, it was delicious as part of brunch the other day

My dad loves them raw, as they are, bitter and bland. Never understood that.. but he eats loads.

A gratin out of them is pretty good I reckon, so is just oven roasting them, or pan sauteed with some breadcrumbs and lemon zest.

Any suggestion for a place for a work dinner around Waterloo?

Nothing upscale, decent food, better beers

If you fancy pub Thai there’s the Kings Arms on Roupell St. Good atmosphere but gets busy.
Tapas at Mar I Terra is quite good I think but my memory may be skewed by vino tinto and a particularly good date...

Obviously there’s Porchetta in its various guises. I’m doing a traditional and jerk version this year.
Aged beef rib or sirloin could be nice (reverse sear is v en vogue)
Some game birds or venison as mentioned.
Slow roasted Mutton or lamb shoulder - which would do some banging leftovers.
@naththebucther on IG just opened a butchers in Spitalfields and has a great selection (he’s 2 more shops).

I’d always go for quality of meat over size as the flavour will be so much better.

It allows you to cook at lower temp for longer and not worry so much about ‘blasting’ the meat to get the skin crisp. looks cool on a TV set but IRL a massive ballache.

Ooh mutton is a great choice because you could use the leftovers for a boxing Day curry

Curry, lil patties, tacos, fritters, pancakes, sarnie filling, biriyani, tostada etc etc

Tis the season for leftovers

Would recommend Max’s sandwich book for those partial to a Boxing Day spesh

cheers guys. need my brain to fight my belly to come to a decision now.

oh shit, the answer, like all good christmas miracles was inside me all along...

https://www.olivemagazine.com/recipes/meat-and-poultry/beef-shin-macaroni/

I became aware of the existence of porchetta di testa which is probably a porchetta too far for me

I made that last xmas, it was delicious...

There is also the next level..

Max’s sandwich book

gasp