Food

I have fucking ginormous giant king prawns to barbecue today. Thinking of doing a Balinese thing with sambal and peanut sauce.

Great recipe, thank you. Remaining water & marinade in the pan made a great sauce.

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Ah glad you enjoyed! :)

Ready for lunch:

St Nectaire, Morbier, Comte, Pie D’Angloys and Saucisson vin Cahors with freshly baked Sourdough.

Need to choose a suitable bottle of red, maybe a Cahors to match the saucisson...

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You want a nice flinty white with that compte I reckon. We had some (compte, not wine) for lunch. Just with a bit of toasted sourdough. Lovely. Looked at the open bottle of white in the fridge but decided to hold off till barbecue o clock when i can crack open one of the absurdly strong ales to accompany the grilling of lobsterprawns

^golf thread candidate right there I reckon.

St Nectaire

Where from?

Love me a good St Nectaire

@tenderloin, I’ve got a pigs trotter and some roast chicken carcasses, do you have a preferred recipe for tonkotsu broth/soup that’s easy enough to make (apart from the time).
Also have some beef silverside which I’ve been meaning to roast for a while to make French dip sandwiches and I’ll use that in my tonkotsu ramen (mixed meat heresy probably)

Over ripe bananas transformed

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Combine trotters, spring onion and ginger in a large pot. Cover with cold water and set on high heat to bring to a boil. Cook for 4 ~ 5 minutes after boiling, then carefully pour everything into the kitchen sink with cold water running. Wash/scrub off any scums and impurity from the bones as well as thoroughly clean the pot.

Return the cleaned bones to the cleaned pot and the chicken carcasses and then roast in a hot oven until a nice colour develops. Once that happens take it out and then add 2-3 litres of water, shallots, carrot and black peppercorns, salt, garlic, bay. Return to high heat to bring to a boil, then lower the heat down to medium to maintain a constant (but not splattering) boil. Cook the stock for at least 3 hours, to 4 hours (depending on what you can manage. the longer it cooks the milkier it gets). Shred and break up any bones/meat during cooking once they have soften (to release more flavour), and every time the liquid is reduced below 1.5litres add enough to bring it back 2 litres (assuming you added 3l of water) When you’re done, the base stock should be milky and opaque with bits of marrows and fat floating on top.

Strain the base stock through a sieve, and press on the scrap-meats and vegetables to extract as much liquid as you can. You should have 1.5 litres of base stock. This will be quite fatty which is what you want for a tonkotsu.

Tbh I would normally use pork ribs/shoulder etc but would assume the above works for trotters.

Thanks for that, recipe I had requested trotters, if this one is successful, will make again with rib/shoulder.

Oh boyeee!

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#roseboiz

Ah if you had a recipe which calls for those go with that - mine is just how I would do it. Let us know how it turns out.

Will do

Rose allday er’day!

Got it kinda by accident.

I was looking for some strong bread flour in a smaller quantity than 16kg, and landed on The Fine Cheese Co.
Then went browsing and decided to order £50 for free delivery. We'd ordered Comte, Morbier and Tomme de Savoie, but they had replaced the Tomme with Saint Nectaire due to low stock, which was a very nice surprise!

Straight to the golf club thread, do not pass go, do not collect fiddy dorrah

I’m going to print a copy of this out to remind me of my good fortune.
I’ll frame it and put it next to my display of collectible thimbles.

Started at 2pm

Strong work!

Pretty sure that golfcunts only eat dairylee and primula spread.

On here it's de rigeur to have a favoured affineur.

I don’t play golf, but I don’t think that stops me being a golfcunt?

I'm pretty sure that appreciating decent cheese precludes it.