Food

Just edited it for clarity, I peel the outside of squash but I guess you don’t have to and use a big wide shallow oven proof dish and half a squash cut 1cm thick will cover the whole bottom. You can always add a bit more liquid if the chicken ends up marooned on top.

The MOB subscription is pretty good value and has changed what we cook and eat for the better, it’s also altered the division of labour as I was doing all the planning/cooking but with such easy to browse and follow recipes just by searching with 1 or 2 named ingredients means no excuses to not cook something easy that’s not a default ready meal.

Porkbelly strips, expertly seasoned by Mrs M.. can’t have potato mash without cheese topping these days

1 Attachment

^ looks banging.

recently (relatively speaking) i have been cooking our weekly chicken joined in a tray bake. this means i have the backbones, and sometimes the wing tips (uncooked), accumulating in bags in the freezer.

I have 3 large freezer bags full at this point and i want to use them up to make chicken stock and chicken soup.

so the question is, should i roast the bits of carcass before making the stock, or not? some say yes, some say no.

personally, i never found that stock made from the carcass of a roast chicken was quite as clean tasting as that made from fresh off cuts such as wings etc.

(what i used to do before the kids moved out and / or became vegan, i'd do a roast chicken whole each week and then use the carcass for stock).

so - lightly roast or just chuck in the stock pan raw?

For a stock stock, I usually leave them raw. I'll only roast them if I want the different flavours.

yes, i'm thinking i'll leave them raw.

also - garlic; yes or no? i've not generally put garlic into stock but i've spent the last 20 mins doing a quick resume of internet recipes and some wild types put a clump of garlic in.

I usually go 1 carcass, 2 carrots, 2 sticks celery, 1 onion, a few peppercorns. 80ish° for a few hours, and doesn't even need skimming. Garlic doesn't really feature.

3 bean chilli loaded nachos. Fucks given? Zero.

1 Attachment

White onion with the skin on?

Want so bad

I want a new book to inspire weeknight dinners. Any recommendations?

Dinner by Recipe Tin Eats

Diana Henry books are relatively basic stuff, and take the decision making out of mealtimes.

MOB, except it’s online, they do have books but obviously not as comprehensive as the online database or as easily searchable.

I like MOB. The garlic lasagne is bonkers, but so good.

MOB

This comes across extremely gen Z to me. Not a bad thing, just not my jam.

I think the instagram presence is but the actual subscription is just a very handy easy to follow resource for those who want to eat proper food but are short on time.
I have plenty of recipe books for when I want to cook something but when I just want to eat I look at Mob.

Any of the rukmini iyer one tin books. 10-15mins of prep then put in the oven and roast. Can leave to do its goodness whilst you potter doing other things.

Thanks doods. Will check out. We have the first roasting tin book and it's a go-to. Might grab a sequel.

Made an absolutely banging slowcooked greek lamb thing yesterday. Leftovers for lunch.

Mob is really good

I got the cafe Cecilia recipe book recently - quite a lovely thing and a decent spread of recipes.

Thanks all. Have ordered Celilia and another Roasting tin book.

For science, I asked the question "how much crackling is too much crackling".

The answer is "more than this".

A whole belly skin from the butcher.

For free.

I love my butcher.

Please continue with your vital research.

(Looks delicious!)

Crackling chips. Strong combo.