Food

whole (gutted).

are they hard to fillet?

When you go to these turkish shops you come across the cheap sealed packs of "breakfast olives", which are excellent by themselves. However, de-stone a good load of them, and blitz them together with sundried tomatoes (and some of the liquid that you soak them in), garlic and some lemon skin ... makes a yummy tapenade style paste ...

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good work.
damn that looks ace.

Made Guacamole with a whole roast head of garlic, a scotch bonnet (cooked down), half red onion, 4 avocado, lime juice. that looks like a damn tasty tapenade and importantly a good loaf, but begging to be toasted with some olive oil, non?

Just stung the balls out of my eyes after rubbing them while preparing some Mexican food. Bad times.

not a big fan of herring as it turns out.

Just stung my balls after rubbing them while preparing some Mexican food. Bad times.

fixed

whole (gutted).

are they hard to fillet?

piss easy. if you have loads why not pickle them - equal parts water, vinegar and sugar, bring to the boil take off the heat, drop the fish in and cover. you can add any aromats into the mix - corriander seeds, peppercorns, fennel, carrot, radish. that or brine them.

freezing them ruins the fish IMO

rollmops.

shudders

fixed

Nono that was the Natural Source Tea Tree & Mint shower gel this morning that did that.

That stuff feels like washing in hydrochloric acid.

thats the feeling of clean.

How are you roasting the duck Nuknow? I have one in the fridge, may be cooking it tomorrow........

Dead easy.
Light cuts on the skin all over to allow the fat to burn, first 30min oven at
220 C, then 1 hour at 140 C turn every 20min. Nothing but rock salt and black pepper.
The usual, all the juices from the meat must come white.
1h30m must be enough... it was for me.
Aside just do the gravy by deglazing the roasting tray with red wine and some
red berry jam.

thats the feeling of clean.

Ha!

Fair shout.

i hate that stuff, it makes your balls feel cold.

Half a peking duck in Chinatown last night, served tepid; just like the service.

home made shepherds pie and peas for lunch!!

Remember that episode of Neighbours when that girl had to eat like 1000 dim sums for charity or something? I didn't even know what dim sums were back then hahahaha

Puy lentils, mushrooms, bacon, spinach, onion and garlic, and stock and left over wine + few bits of thyme and a bay leaf. cooked down, and thinly sliced potatos on top. chuck it in an oven. Nice cheap student meal.

i see that and raise you, Left over sausages, potatoes, peas, leeks and onions, in a stew with a gravy base. cooked in a frying pan.
student budget cooking is awesome!
makes you work so much harder for it.

I just discovered big tins of puy lentils at Aldi, such a good addition to meals in winter. Aldi/Lidl tinned goods are really excellent.

I find that Aldi has the better fresh fruit/ veg...Our Lidl has the best sausages.
currently though, asda is rocking my world.

Brighton ain't got no Lidl, and i try and get my fruits and vegs from the grocers that come onto campus each week. I keep meaning to go Asda more, but the hill is too massif! student meals thread?

I really want to find a good butchers at the moment....
i miss going at the end of the week and picking up ridiculous meat bargains.

lets just take over this thread.

ok, some my fav places to go. When its cold, go for a walk; coffee up, sandwich one off, think it out.

http://www.thedebeauvoirdeli.co.uk/
http://lafromagerie.co.uk/
http://www.violetcakes.com/
http://www.yelp.co.uk/biz/leilas-shop-london (service sucks, but food 'n coff - wick)
http://www.arnoldandhenderson.com/index.php?section=1
http://www.fernandezandwells.com/lexington.php
http://www.stjohnrestaurant.com/
http://www.timeout.com/london/restaurants/venue/2:1226/paul-rothe-son