Food

Anyone here use carbon steel sautee pans? I just properly seasoned one and used it tonight for the first time. Holy shit! Mind blown.....like non-stick on steroids. I have no idea what took me so long to take the plunge.

We've got a couple of de Buyers, my wife doesn't get on with them so she has a ceramic non-stick for her own use :(

It's actually my partner that wants to try and make it, I think she's probably using Meera Sodha's recipe but I'm not 100%. I'll let you know how it goes (once I source the lentils).

It's my favourite dish from our local Indian takeaway (unfortunately closed at the moment) so if we can get close to theirs I'll be very very happy.

Yeah got a mauviel and debuyer and they both rock. Congratulations on this life affirming moment. You’ll never look back from here

Hullaballoo?

Did a baked risotto from Ella's kitchen cook book.
Fucking hell. Risotto is the nomz.

yep. just don't cook tomatoes in them.

Yeah, normally go to them or Babur.

Got any other good recommendations?

Everest curry king

Just put an Ox tongue under brine.

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Timings in that recipe are good. Be sure to finish with lots of butter at the end if you want that restaurant taste!

Welcome to #covidgolfclub

Just prior to lockdown I ensured we had arborio rice, Parmesan, knorr stock pots, white wine and shallots as the basics for risotto making. Plus stocked up on dried mushrooms and frozen peas, the privations of the current situation have hit us hard.

There were some strops because I combined two recipes and used cherry tomatoes rather than tinned. And added chicken.

The broccoli, wild garlic, and kale pesto was wild. Too wild for my kids though.

Speaking of wild garlic, I found a little wood yesterday no one seems to go in and it's bloody full of it - most flowering unfortunately but plenty still as buds so I reckon I've got a good couple of weeks of it.

We have huge swathes of the stuff, awesome to be able to grab a handful to make pesto or wild garlic loaves

Has anyone made banana ketchup? I'm keen to try it and have excess bananas.

More details on what you plan to do/did with this please. Have you skinned it or do you do that after brining?

One of the things that has put me off ever getting a tongue is that the prep looks a nightmare.

I used to buy that at Nour Cash & Carry in Brixton, delicious... Had forgotten all about it...

Remember the first time I ate there thinking "well how different could Sri Lankan curries really be?" Blew my head off.

Made some banana ketchup, based loosely on this recipe.

https://www.curiouscuisiniere.com/wprm_print/27758

Swapped out the cayenne pepper for half a deseeded scotch bonnet

It's not amazing, but it's pretty nice.

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Well I’m glad you asked. It’s still in brine until Sunday. Then it’s coming out and getting poached for a few hours. Then you can skin it quite easy and eat some hot with fresh horseradish, and press (better slicing) the rest in a loaf tin too cool for eternal tongue sandwichez.

Get one because frankly life’s too short not to.

Got a carbon steel wok which I love. I guard the season like my own children. Hot water, wok brush only. I could fry an egg blindfold at ten paces and the fucker wouldn’t stick.

Do they deliver?
Asking for a man who misses curry.

Kare raisu.

Curry powder recipe needs tweaking a bit, but otherwise, yes.

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And a little bit of Goan: prawn balchao and brinjal pickle.

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