Food

Cholla is lovely (my gran makes her own) but for this a thin piece of toasted poilane cant be beaten

Yes, fair play - all depends on the dish

Baguettes were pure bliss. Just picked up from bakers fresh and still warm. Smothered in salty Brittany butter. No wonder I felt like I was going to have a heart attack.

it's all in the butter, Isigny ste mere butter makes any dish! i am an utter butter whore, we keep 3 - 4 types in the fridge - i picked up some Jersey butter for over £4 (200g) on sale and we worked it into a roast Guinea Fowl in every way and it was one of the best meals i have had..

hartxander - I'm up for a bit of dulce de membrillo when you make it. YUM. I ate so much of that in Argentina.

I'm going to Leyton - Oceano - this place is seriously good.

So i did, last night.
Went with my mate Poli, brilliant night.
We shared a lovely pot of Arroz de Marisco (seafood rice), loaded with awesomeness.
It was way better than I could have expected, and cheaper.
This is what we had:

1. Arroz de Marisco (for 2, serves 4!!!) - £24
   
2. Soup du Jour
   
3. Bread&butter/patê/olives starter
   
4. Beers
   
5. Mousse au Chocolat
   
6. expresso
   Total= £41. Win.
   Truly recommended.
   

Looks great man... Nice.

Right... So I've been told by a good friend of mine that this is the best meat ever.

A fella that works at my mate's pub runs a business called Cornwall In Your Kitchen who specialize in delivering proper quality meat to London's top restaurants....

You can also order the meat & fish yourself and pick it up at the pub in question, The Telegraph in Putney.

Check out the website, I've seen his steak and it looks better than anything else...

http://cornwallinyourkitchen.com/default.aspx

... I've seen his steak and it looks better than anything else...

So, did you try his meat?

My friend Alex bought a 2kg fillet off him... Best steak he's ever eaten.

You Max. You're insane.

Why??

Pie update.

We're eating the other half tonight, I've still got filling left over - which I've frozen and might make some pasties later with the left over pastry

Oh and I LOVE Cholla bread.

Pie update.

We're eating the other half tonight, I've still got filling left over - which I've frozen and might make some pasties later with the left over pastry

Oh and I LOVE Cholla bread.

i love the pie updates

making steak, guinness and cheese pie tonight..... stew is made, spent 4 hrs in the oven, just got to grate the cheese and roll out the pastry. easy.

Want.. want want want want

Why is hamsandwich at your house?

hamsandwich: Why is it any of her business?

Mmm... Melanzana parmigiana and Tour de France wine... Mmm...

^^And here was I thinking he was out on a date with that Gemma girl......

I made "no cook" salmon and pea pasta this eve.....
To share:
Cook pasta til al dente (don't over cook or it goes gluggy and dry)... when its nearly done, chuck some fresh peas/sugar snap peas in the water - keep 'em crispy.
Whilst pasta cooks, bung some garlic into a big but flat based pan (this is where you'll put the cooked pasta, so make sure its big enough) and lightly soften it.
Add some spring onions, a packet of smoked salmon you've cut into strips and some chopped dill. When pasta is cooked, drain and transfer it to the big pan. Add a tub of creme fraiche, a squeeze of lemon juice, some sea salt, a load of black pepper, a bit of grated parmasen, a drizzle of olive oil and an egg to thicken it. Stiry stiry to warm through. Serve with extra cheese. Takes all of 10 min, and its super bloody swell! Yum. Lunch tomoz.

mmmmmmmm,
goodness ^^
pasta for me too
made this:-
This one works best with Ink Caps.

You need:-
about a kilo of inkcaps, or whatever ya got that day.
Butter.
White onion.
Glass of white wine.
Coriander seeds.
Salt & Pepper.
Large carton of fresh single cream.
Tagliatelle or similar (fresh if youre from west London)

First,
chop all ya mushies up (clean em first did I say that already?)
Chop the onion finely.
Boil a large pan of water.

Melt a large swadge of butter in you guessed it an orange pan (normal if your from south London)
Melt the onion,
bang in a table spoon of ground up coriander seeds (pestle thing,bike powered blender?)
when thats cooked a min, put in the mushrooms,
when they have made a good mushroomy mass, add the wine and turn the heat up,
cook until most of the wine has evaporated,
then add the cream,
cook briefly and serve over hot pasta from the pan
(you should know how to cook pasta unless youre a fucking student)

before:-

after;-

doubly happy today after findingmy dinner and cooking it.
triply happy on the 50

Masterchef 2010 Final

ACE!

The scouser was the deserved winner by far, well in fatty

indeed - she was a shoe in from the get go. old 'shake n bake' and 'mister givin it 110% layk' didnt stand a farts chance in a perfume factory.

/what exactly do they win? other than an interview spot on breakfast tv?

Last year’s winner has landed himself a plumb role as sous-chef at Tristan Welch’s restaurant Launceston Place. From the regular oik version, Thomasina Miers writes for The Times and owns Wahaca now. It’s really a good opportunity, provided you’re up to scratch.

Plus you get Gregg Wallace’s phone number.

urrrhrrhrhhrrrrh... it's a mystery as to what exactly qualifies that ever expanding spoon fellater to render an opinion on anything, least of all other peoples' cooking. tho the bloke with the boogly japanese cartoon character eyes is a far better judge than that aussie tool.