Food

We've still got some Habitat 'Bistro' stuff that I bought in 2002, it's worn much better than Ikea stuff we've bought in the past few years.

Don't want to spend a fortune

Buy cheap buy twice?

I've got nearly 25 year old Denby crockery which we have been using everyday and has no particular signs of wear. Would buy again. They still sell most of our set so we can replace the ones we have broken and still have a matching set, apart from cereal bowls which changed shape.

Wholeheartedly behind this. Just wasn't sure if I was on 40k kitchen thread so didn't want to be suggested a set of 4 plates costing 600 quid.

This.
I have 30 year old plain white crockery from the Spode seconds shop. It was unblemished when I bought it, and hasn't shown any signs wear in the time it has been in daily use.

I have 4 of those plates, dated from 36-41.
They're scratched, and the 37 one is chipped, was bought unchipped 20 years ago, in Thun.
We'd like to try the Jasper Morrison Alessi stuff.

1 Attachment

This got me excited for weekend bbq so will be doing something similar but boned out

https://youtu.be/5dSoLL7ivX4?si=04LiuR1ae-2gBHJx

I would never recommend tending a BBQ whilst you are boned out.

Highly dangerous.

Sounds fun, mind.

Recommendations for a thermometer for deep frying? Bonus points if it can clip on to the side of the saucepan and some sort of audio cue for temp too high/low so I don't have to watch it like a hawk.

I never understood de-boning a chicken before cooking. Same with removing the skin.

Surely you lose the subtle flavours associated with fat layers, bone marrow, cartilage.

We only tend to buy wings, thighs and legs.. aka the best parts of a chicken

So today I had Cedric Grolet cake from the Berkeley and £5 Pizza from Camberwell Road. Both pretty ace!

4 Attachments

Is Maldon getting less and less salty?

£5 Pizza from Camberwell Road

Which spot is this?

must be francescos, londons last bargain.

edit - personally I prefer the more labour intensive but cheaper, pizza wrap, yes just a rolled up pizza.

Yeah Francescos. Always busy when I go past, forever meaning to stop but first time today.
Was pretty good and very good for £5. I’ve not died yet..

Broad beans.
Love eating them and just read a thing on the Guardian about how awesome they are, thing is the last time I bought them fresh I worked out they were more expensive per kilo than monkfish once shelled and the outer skins removed.
What are the frozen ones like? will they end up in the bin?

Depends what you're doing with them.

I've used these in baghali polo: https://miladbazar.com/products/istanbul-split-broad-beans-900g?
I get that part of the appeal is the actual act of sitting around shelling the fuckers (my friend growing up was the son of some Iranian diplomat so at least once a month we'd be drafted) , but these gave decent results.

I also do a warmed through salad of broad beans, mint, lemon (zest and juice), maybe a bit of feta. Would def only use fresh for that.

Waitrose, frozen are fine.
Routinely used to bump protein & fibre content of vegetable mixes.

usually fry them shelled with lardons or mix with broccoli in creamy pasta dishes.

I would def try that brand I mentioned. Basma are another one I use if I can find them.

edit: https://myjam.co.uk/products/basma-broad-beans-400g

how much were the fresh ones and where'd you get them?
we got a bag at the weekend from the local Polish shop, was a fiver for about 500g

They were from Sainsburys, can’t remember how much exactly as it was last season but I was incensed enough to weigh the shelled amount and work out the price which was around £25/Kg!

will have a look at my go-to world food emporium next time i’m there and see which ones they stock.

I'm making biltong, the beef is currently marinating in the fridge, gonna try it in a very low oven and see how we go. Will report back.

Any tips? Tho' it's a bit late for that now.

I respect the 23rd hour thought.

Looking forward to report. Have been eating loads this year and would love to do my own. Did have a brief midnight/can't-focus-on-work moment researching a commercial dryer recently. Would pay for itself in about 4 years of heavy personal consumption.

My FiL has a dehydrator but CBF to borrow it. I had great success making fresh ox liver treats for the doodle in the oven so I have to give it a go. 2.5kgs of topside, not sure what the dry weight will be, probably around the 1.25kgs mark.

You should deffo get that dryer. 😈

Thing is if I did I'd need to get a packaging machine as I'd make so much I'd need to find a way to keep it longer. And then obvs would need turn our kitchen into sterile environment with foot dip / boots / overalls etc.

Slippery slope.