Food

Bouillon powder? It's in most supermarkets? Unless I'm missing the reason for the question

Bouillon powder

Never heard of it before, so assumed it was an American ingredient.

Doesn't matter anyway as the only one I can find has both milk and soya.

Marigold do a vegan version:

https://www.google.co.uk/shopping/product/16866187257886815462?lsf=seller:8225840,store:13243427359216332322&prds=oid:17203236447725915778&q=marigold+vegan+bouillon&hl=en-GB&ei=dHvEXIKIBuyP1fAPi8aF6A0&lsft=gclid:CjwKCAjw-4_mBRBuEiwA5xnFIEaGy3nJm5JhFR_rxY5OY5ulgYQUiIpTHXb-iF8Gj86ezEVIPoAkIhoCHNoQAvD_BwE,gclsrc:aw.ds

Edit: although possibly does contain soya as the non vegan version does.

Vegan/Soy free (I think?) here;
https://www.waitrose.com/ecom/products/marigold-swiss-organic-vegetable-bouillon-powder-vegan/025646-12510-12511

But it's just stock powder, nothing unique

It's basically a vegetable stock. I think there is a vegan version but not sure if that has soya in.

I Would go with the following if trying to replace it:
Salt, celery seed, turmeric, pepper, garlic

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Cheers all. That's really helpful and I appreciate it.

Currently battling to find nonshit food for a meat, dairy and soya free diet... and veggie sushi without soy sauce is a bit pants.

Was visiting the family back in Italy last weekend and managed to take some seasonal artichokes back with me.

Made a leek walled flan with layers of cod and thyme cream staggering them with artichoke and white wine cream, separated by potato slices, all topped by almond flakes.

I also added some seared scallops served with cherry tomatoes and Sicilian capers.

Light and flavorful dinner.

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Is it an allergy or choice?

If it's umami you're missing, chuck a bunch of MSG into it.

Or get fermenting.

Look for alternatives, rather than substitutes though, for any restrictive diet. Substitutes are always going to disappoint.

Vegan burger when you visit the cinema anyone?

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first crack at reverse sear tonight as a treat after not having had a night in by myself at home in about 3 weeks. might have gone a bit overboard as I bought a cast iron pan and a 1kg tomahawk and it meant I ate dinner at about 9pm as the shopping didn't arrive til 7pm.

had it with homemade mash and asparagus and peppercorn sauce (which was nice but unnecessary tbh)

Looks good, we tend to go a little rarer. The great think about this method is the drying effect on the outside gives the amazing red/brown crust. A thermapen will give you the core temp a little faster.

We had reverse seared lamb chump chops the other evening, it’s now our go to method for red meats.

I am late to the party what’s the best bang for buck nutri, ninja, super blender at the moment?

I love our Ninja Nutri Ninja Blender DUO 1500W.
Loads of attachments and things. Blends good.

We've got a Froothie, the Optimum 8200, it's fantastic... I just made a Lebanese zucchini soup in ours, gets used for absolutely everything... Also got one of their juicers coming, waiting for the next batch to arrive in the country, out of stock when we bought it... 🙄

I ate totally vegan yesterday, somewhat unintentionally. I may be craving animal flesh.

As I'm totally jealous of @HatBeard, I'm doing steak tonight too.

What oven temp & target temp?

I was thinking 100 oven & 35 for the meat (it's a 2 inch slab of rib)

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bit late now but i did about 120 for 50mins to get to 120 internal temp (using my milk thermometer as it's all i had).

our oven is the shitty electric kind that you find when you go to currys.co.uk and sort price low to high then pick the first result so the actual cooking temp could have been anything.

We tend to go for 100-105 C oven temp. Season well just before placing in the oven. Cook until 10 degrees C off the target temp for how well done you like the steak.

Pull out of oven and leave to rest for ten mins and then sear for approx a minute to 90s on each side.

bit late now

Yeah, cheers guys. It's been on for 12 hours at 250°C, and starting to look a bit charred.

Arf. These things. In everything

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I started at 100, but turned down to 50, as I didn't like the speed that it was coming up to temperature, without really drying.

Took about 30 minutes to come up to 35 internally, and left the surface nicely dried.

And the house smelling of cow.

There was a small problem of the steak not fitting in thenoan, buy nothing that could stop a good searing.

Nonoics, but it ended up just about as good as I could have wished for. The meat next to the boan was a bit blue, but that's going to be a tough one to fixnwithout killing the rest of the steak.

5/7, would 50/35 again.

Love making Gildas - White anchovy, green olive and Guindilla pepper on a pick. Bloody good snack with a cold glass of beer/sherry

I tried creamed spinach with my steak the other night; wish I'd have made it sooner.

Just tried Durian for the first ever time. The smell has always made me gag but my fiancés aunt had some so thought why not.

Fucking hell. It’s so gross. Actually the worst ever thing I’ve eaten