Food

Lord! Well done all! HNY!

Noice.

Tell me about your chips.

I'm all about triple cooking, with added potato starch for cronch, and beef dripping for flavour.

Also noice.

I like the marrow garnish.

Christ. Mobile and thought it was a tea towel.

Those weren’t the best I have done, ideally a more floury spud would have been better.

Peel and chop spuds and soak in water. Preheat steam oven ideally 200 or higher with heavy roasting pan inside

While oven is heating up salt the spuds and bing to boil. Once boiling simmer for just a couple of minutes and then drain into colander and leave to let steam come off. I often keep the starchy spud water and reduce it down to help thicken gravy.

While spuds are standing add a tablespoon of goose fat to the roasting dish in the oven.

After a few minutes Shake spuds in colander to rough up the edges. (I used to over parboil but they could become too soft to withstand agitation and would absorb too much water).

Toss spuds into the hot oil in the roasting pan and shake around so they don’t stick and also get an even coating of fat. Sprinkle with salt flakes and cook for approx 20-35 minutes. Halfway through I turn each chip over to ensure they get an even cooking, I also tend to move the ones from the edge of the pan to the middle and the ones from the middle to the edge.

I do my roast spuds in the same way.

Air fryer and ready cut chips are the answer 👀

Tonight Liz made me roast potatoes, parsnips and carrots with purple sprouting broccoli and onion gravy. It’s the only thing save for a couple of weetabix I’ve eaten since the 27th fuck COVID! It was absolutely banging! I feel fucked now though. Big love Likybook x

Mole Negro. Involved.

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Ooooft. Good work.

Not the worst kitchen to be spending a lot of time in tho!

Five hours, including popping out for a pint. Not bad, just a lot of ingredients and bowls etc. Tasty though. Dried Mexican chiles are $$$

Mole Negro.

Oof. Even I have never tried that. Godspeed!

I but them from Mexgrocer as a treat every once in a while but keeping 5/6 varieties in is SO expensive.

TK Maxx has some in at the moment from the same brands, and tinned tomatillos (long dates).

You can buy smaller quantities from chillipepperpete.com

I didnlook for fresh tomatillo at one point. Lol at the prices.

Seeing as all I ever want them for is salsa, I just buy the 2kg one from Coolchile, and freeze them in giant 2 x 2 x 2 inch ice cube trays.

Quite keen to give this a try: https://www.theguardian.com/food/2023/dec/05/guyanan-pepperpot-green-seasoning-recipe-riaz-phillips

Just did a stock take, I don't buy massive bags but they are spenny.

The tomatillos tins this size in TK Maxx, are £2.99. I make big batches of salsa and freeze it because there are only two of us, no one needs that much salsa.

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Fuckn love guajillos.

I doubt if our closest TKMaxx has those - it's a bit basic.

I often substitute d'Arbol with Kashmiri. They taste close enough, I reckon. And are easier to find, and cheaper.

Stock flex!

Need moar Ancho.

I fucking love chillies. Going to check out Chilli pepper Pete for sure.

I did a homer s. and bought this book for my partner for xmas. Recommend.

I fucking love chillies.

I love just making stuff with chillies. So much more satiftying than buying it.

The cupboard has two homemade versions of Lau Gan Ma chilli oil - one with Kashmiri and bullet of heaven chilli, the other with acho, guadilla a pasillo. There's also a small jar of habanero oil.

The fridge has adobo, a BBQ sauce, and a chilli harissa.

I've got my eye on that mole negro.

Hoping to get a copy for my birthday!

Making this for the second time today. I’m not always a fan of slow cooker stuff. Find stuff often comes out watery and bland. This guy’s recipes have always been brilliant, though.

https://www.instagram.com/reel/Ct_6QiVIRXV/

Chilli oil recipes please!

I peaked with chilli jam..

I peaked with chilli jam..

True. But "I peaked with chilli jam....so far" is more accurate.

You can do it!

(dibs on first batch)

We get a few jars of my father in law’s fermented chilli paste every couple of years. Never the same twice, but always good.

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Oh wow. How many jars of chill jam for one of these? Want to trade? (Unless it's not vegan then I'll just remain jealous from afar).