Food

We moved from East Ham in June.

I don't miss much about it, but I miss that place, Vasantha Vilas and Chill with Chai.

Vasantha Vilas does the best paneer tikka I've ever had.

Added to the list! Thanks

I actually don't mean paneer tikka, I mean chilli paneer.

I don't know if they do paneer tikka, but if they do I can't vouch for it.

I've got half a can's worth of coconut milk left over from a nice dal.

What should I put it in or do with it?

Use it (partly, at least) for some coconut rice to have with the daal.

Curry laksa?

I've only just discovered (because old) that Instagram is a pretty good source of food inspiration, these 20 second vids of recipes that have the ingredients listed. Quite liking @adip_food and @thomas_straker.... Any other recommendations?

Tonight’s dinner, two day marinated, oven roasted salmon, homemade rosti and greens.

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@delrezpaulchef
@laurent.dagenais
@whoogys
@ixta.belfrage

https://instagram.com/bighas___?igshid=MzRlODBiNWFlZA== - great for Turkish charcoal vibes. And just vibes more generally.

https://instagram.com/gill.meller?igshid=MzRlODBiNWFlZA==

River cottage dude, amazing for outdoor and rustic cooking, beautifully produced, I've cooked a few things from him and always been pleased with the results.

https://instagram.com/rosiemackeanpastaqueen?igshid=MzRlODBiNWFlZA==

Great pasta. Sometimes need to refer to her newsletter for full recipes, but that's worthwhile too.

https://instagram.com/thomasinamiers?igshid=MzRlODBiNWFlZA==

Nice, guardian food page vibes recipes

ixta.belfrage

I don't instagram, but I do ixta belfrage.

ixta is great (spicy tuna ragu is one of her greatest shorts). i also like @juliusroberts - although very home counties

Thanks everyone, this will keep me procrastinating for a while.

One other thing major thing I've picked up from watching 'chefs' as opposed to home cooks is streamlining my kitchen crap so now my top drawer only has the bare essential utensils I use daily instead of the spatula-vs-balloon-whisk-vs-masher fight it was before. One tongs, one spatula, thermometer, etc laid out in a single layer like a tool box. Bottle opener has earned it's place.

Yep, when we re-did our kitchen planned it pretty much all like this. Although I’m fighting a losing battle in some drawers!

Her prawn lasagne recipe with habanero oil is amazing

Big mama has some simple tasty stuff and is good fun

https://instagram.com/bigmamacooks_?igshid=MzRlODBiNWFlZA==

And this guy for meat lovers

https://instagram.com/mrrusselldaviesbbq?igshid=MzRlODBiNWFlZA==

Anyone got a foolproof way of cooking Yellow Split Peas? I've tried pressure cooking, and the line between not cooked and turns to paste is too fine.

Soaking them overnight still doesn't seem to work as well as I'd like, often still being too firm after 30+ minutes cooking

10-11 mins on high pressure in an instant pot with natural release, soaked for at least a couple of hours. Tends to work for me, but that's for Dal so there's a bit of leeway on consistency.

The natural release bit is important as I think a sudden release of pressure causes them to fall apart a lot more, to the point where you can send up with slime.

I’ve made the executive decision to upgrade our pepper grinder seeing as we’re still using the one I inherited from my folks and remember from my childhood! Anyone have a recommendation please?

Use a coffee grinder - you can pick up ceramic burr ones cheap off aliexpress

Crush grind are the forum approved mechanisms

https://www.crushgrind.com/

Crushgrind all the way.

T&G make them too.

You can also buy the mechanism by itself, and make your own...

We have 2 nice mid century ones but only use several not good-looking but very functional wmf ones.
I really like to grind into lid and see how much I add.

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Cheers, I have a Hario somewhere but doesn't it get a bit faffy having to grind into the bowl bit and then unscrew to empty? I can see the merit for occasional spice mixes but I think I'd prefer a dedicated mill for pepper.

@dancing James @TW Forum approved eh, I'll check em out.

@c.h.e. thanks also.

i have le creuset ones. they work really well. nice but not too pricey either tbf