Food

I mean I always have some on hand, the fact you can tailor it to your own preferences is what makes the video great, plus their char siu recipe as well as many others are ace.

Reverse searing beef rib as a steak for valentines. Twice cooked oven goose fat chips, charred purple sprouting broccoli and sauce bernaise. Bernaise may be foamed using the left over egg white, but eggs were only laid yesterday so may not whisk at all well.

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I don't even know.
We're having leftover homemade pizza tonight.

Not sure what order the photos will go up in. One is the beef after coming up to 39C.
Then after frying in butter
Steak was local, dry aged for five weeks. Had a clear taste of chlorophyll and sweet grass and an edge of blue cheese.

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Recommendations for a great rice cooker please!

This guy

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Lozzles :)

https://www.amazon.co.uk/gp/aw/d/B00843M30U/ref=psdcmw_3538345031_t2_B01MU7MF7P

Had it 5 years, used at least every other week. Never had an issue.

In a similar vein, bread makers?

There's a bunch of reccos in the bread thread.

Started having a veg box delivered, (actually you pick it up at one of several locations which are close to you) through an outfit called local greens, did not realise how much work veg from your local farmer is?
The veg be dirty as... need to buy a scrubbing brush to get all of it partially clean...

You realise veg are grown in soil?

They add the dirt back later for authenticity.

This place has great ones:
https://www.yumasia.co.uk/rice-cookers/

I would recommend the Zojirushis.

What happened to the last pic? Did one of the dogs get there first?!

We did that for awhile, but even at a half share we'd end up with 4 heads of lettuce et cetera. Also we didn't cook that much.

Yeah, we bought a Zojirushi about 6 years ago on the advice of Japanese friends.

Love it, and so easy, so much so that we shipped it to Spain in the first box we sent over.

I've found carrots to be a right fucker. So I wash them. Then rather than spend fucking hours peeling them, par boil them and rub the skin off under the tap.

What's wrong with you people?

IMO, if you find peeling a carrot time consuming you are doing it wrong.

Always peel before chopping off the ends. That way you don't need to peel right from the end to the end.

Use a peeler with handle and blade perpendicular to each other.

Peel over a plate or broad bowl, so that the peelings are easily transferred to a bin.

Harden The Fuck Up.

I've got one of these, it came free with my Bamix and I use it much more than I do the stick blender... It's wonderful and makes peeling an absolute joy...

I've lost the blue bit, fuck knows what it did anyway...

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It's a kind of mandolin isn't it?

BTW, for haters on orthogonal peelers: yes, there is a bit of it used for gouging out eyes in potatoes. It's the part that looks like a metal or plastic hanging hole.

I think so, yeah... It got lost somewhere between Brixton & Brisbane...

Mongolia?

Organic non good looking carrots are not your nice ordinary megacorp carrots to peel. They're wizened and bendy and wrinkly.