Food

Mate, that's like pineapple on pizza ;) Just feels wrong. You don't do that to pasta.

Years ago, mid 90s, we were in Switzerland and were given pasta with salad on top. It was iceberg lettuce I think. The table of Italians looked at each other and called the waiter back and wondered if it was a joke.

chicken wing chat

Cheers. I might try that.

Poor mans porchetta discovery…

Pork loin/ fillet covered in appropriate herbs wrapped in streaky bacon.

How did you cook them? Ask ask I slow cooked them in the past using what we're the cheaper tougher cuts of pork but pork loin is cheaper nower days

Just in the oven for ~25 minutes.
I usually try to cover them in a marinade as can have a tendency to dry out but last night it needed using and thought I’d give something different a go.

So any of you pasta lovers like pasta mista?

Seems difficult to find in the UK. Found some in an Italian shop on green lanes. They were selling (certain) Barilla pasta for a £1 yet the mista (a very cheap pasta by nature of it being deformed off cuts and mis shapes) was 1.79.

I'm doing pasta mista with mussels. A more peasant dish I do not know and so tasty.

Never heard of that before, same as misshapes biscuits. I know that shop, it looks like a typical London convenience store but it has a massive fridge in the middle filled with amazing cheeses.

Farm foods do boxes of misshapped off brand Jaffa cakes.

When I was young, we had friends that worked at Cadbury, and Cadbury used to sell the damaged, misshapen chocolate to staff. Tasted the same. To a child, a kilo of alsorts of chocolate was heaven.

Think pasta mista is a Naples thing. Made in bulk and eaten over a few days. The idea it is left to 'rest' for a day or maybe made to feed many people and don't have big enough cooking pots so you can transfer the cooked pasta to tubs and reheat later. It is also spicy to cover the taste of possible not so great mussels.

I respect your comment, but I will still eat pasta, risotto, pizza with rocket leaves.

Switzerland is another matter.. carbonara style pasta with apple sauce at the kleine scheidegg bahnhoff, after completing jungfrau marathon I wasn’t complaining

Also I like a runny egg on a fiorentina, and the spinach leaves to be fresh and not cooked.

I'm also not sure on prosciutto crudo going on a pizza then going in the oven.

This is not a pineapple on pizza situation.

for me prosciutto crudo uncooked added after baking in oven plus the other stuff

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I would eat that, if I didn't like it I may pick off the rocket.

Note that I like gnocchi carbonara, and recently home made gnocchi smaller than normal, fried with lardons then egg yolks added off the heat

Sort of shows my tastes too.

I made pasta with cime di rapa today. It was pretty nice.

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I made chili beef stir fry with udon noodles last week tasted okay, but forgot to photograph..

batch cooked risotto on Monday night with butternut squash and tomatoes.. 24 hr cool down for the flavours to really hit home..

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Shall we just message each other ;).

Anyway top marks for the rested risotto. Love a rested pasta/risotto and an old lasagna trick was to cook the lasagna sheets and let the whole lot rest before cooking

Another dish I like, I toss the brassica in with the olive oil and garlic. Or butter.

Yeah, tasted like pre arancincincharoo.. lol

Have a butternut squash and never know what to do with squash apart from soup or roasted.

Now am wondering if I should add anchovies.

Waggyu beef- partners birthday is coming up and she has expressed a wish for Waggyu steak- who sells decent rib eye or similar mail order?

Thomas Joseph butchers would probably be my suggestion

Client dinner next Thursday. Nothing ridiculous - probably £75 a head.

The only guidance they gave is they are 'carnivorous'. Recommendations centrally? I'm by Regents Park so don't want to travel too far.

Fallow?

Squash or pumpkin
Chicken breast or thighs skin on
Tin of coconut milk
Onion/shallot
Peppers
Jar of Thai red curry paste
Chicken stock cube
Fish sauce

Roast slices of squash I use half a big butternut.
roast peppers in another dish.
Sauté finely diced shallot.
When onion/shallots are done put in jug with 200ml hot water, stock cube, coconut and 2 big tbsp 1/3 jar of the curry paste plus a bit of fish sauce.
Chicken skin side down in pan medium heat till skin browns
When the peppers are soft put them on top of the layer of squash followed by the sauce then place chicken pieces skin side up on top so they just poke out above sauce.
Cook for 30-40min or until sauce is thicker and squash is soft and squish.

This is a modified MOB recipe which we have done twice now as it’s so easy.
I’m having second helping leftovers tonight with basmati and a bit of lime juice.
The proper recipe doesn’t have peppers or shallot and adds coriander that gets blended, I don’t have time for that.

https://www.marbledmeats.co.uk/wagyu-beef

Thank you, that sounds lovely and will be Saturday lunch/dinner.