Food

Then I used a tablespoon to make rough meatball shapes

Quenelle bro, do you even?

Sounds good. Never thought about poaching them in the sauce although that is pretty obvious in hindsight. Shame about the fennel. Fennel and chili pork sausages are my desert island sausages.

Hmm....

Copyrights Desert Island Dishes

Haha, no way you could call these irregular shaped meat conkers quenelles! Made the meatball melanzana earlier on, it'll be going in the oven in an hour or two. Had to make it without cheese for Lori so a mountain of pecorino will be added when I serve.

Lori's dad has a great Italian sausage recipe, he shared it with the local butcher and that's what the neighbourhood eats now!

csb warning

When we moved to Harrogate in 1980, my mother had some Texas beef sausage spices sent over. She took them to our local butcher and gave them very specific instructions to make sausages: beef only, NO FILLERS, and mix in the spices.

The butcher, horrified, responded with "But madam, why would you want to do that?" and refused to make them.

The food in the UK has come on leaps and bounds from the post-war ration mentality that lasted far longer than people realise.

/csb

Yeah, growing up people thought our family was weird because we cooked all our meals from scratch, immigrant tings. Times done changed. I was pleasantly surprised to find the sausages I bought were filler free, 100% lips and arseholes!

I am assuming you have a stand mixer. Buy a meat grinder attachment/ sausage filler and you will be able to make mince for burgers, forcemeat for stuffings etc and your own sausages. All safe in the knowledge you aren’t eating ground willies, clits and bumholes.

I've never done that before, but no reason why you should see how it works out.

15 Jars of Wild Garlic Pesto and 2 large Wild Garlic Butter logs.

3 Attachments

Fantastic. Can you post your recipe please?

No recipe as such just a combination of nuts, parmesan, olive oil, salt and wild garlic.

The above was made with 800g Cashews, 400g Pine Nuts, 500g Parmesan and then wild garlic and olive oil by eye. Pine Nuts toasted, cashews not, everything blitzed together in a blender.

Wild garlic butter was just leaves, butter, salt and pepper blended. Rolled, chilled then sliced and frozen in portions.

Nice. Thanks.

Awesome. I’m picking tomorrow but just one piece of pecorino so just a couple of jars. Though I’m probably going to freeze small amounts.
Will use walnuts and cashews.
How long do those jars last unopened?

Heard someone mention this recipe on a podcast the other day - keen to try once I get my hands on some wild garlic

https://nymag.com/restaurants/recipes/inseason/31507/

I just stick them in the freezer and get them out one by one.

Where are you? I have been giving away supermarket bags of wild garlic to anyone who wants it.

Loving the spag bol stuff. Am thinking the royal fuck you all, to calling it Italian. Pick your region/area and then that gives the sauces. Growing up in three different areas of Campania, and Turin meeting the calabrese and how things are different. Check out the Easter fortified breads

Reality is use more rabbit/horse/goat what ever you have. I always add anchovy for the ummami. As I like it. Less oil and butter more animal fats such as dripping/lard.

Can you post?

Collection only, sorry

🤣

You lazy twat, get your bike out and your messenger bag on and walk over here with your right trouser leg rolled up.

My Mission Workshop Vandal is in storage, my left knee is so fucked these days I can barely pedal up a slight incline. But I'm about to change that.

I'm gonna get some wild garlic seeds and throw them in our planters. I'm not allowed to eat garlic bulbs anymore but wild garlic, scapes and greens are okay.

I wasn’t suggesting you actually ride! The appropriate verb was in the sentence.

Don't worry, ISWYDT. 😚

The appropriate verb

'The appropriate verb' would be 'to 'slain'. Noob.

Technology causes problems with crops. How to solve it? Let's use more technology! Where there's a market, there's a product!

https://www.theguardian.com/environment/2024/mar/28/vegetables-losing-nutrients-biofortification

(Sensible comments by the expert.)

FFS.

Anyone got an idea for an extra vegetarian dish to go with Sunday roast lamb.

I forgot my aunt is veggie and my awkward MiL may still come. Despite saying she wouldn't, then would pending a load of prerequisites, but still may just come. My OH gets a veggie pie, but don't have 3 spare

I've got a load of different canned beans. Some shit tasteless tomatoes. Root veg and feta an usual cupboard shit.