Food

I'm unconvinced there is a better sweet snack than Cocoa Halva (Arabic Style).

I love halva. It's been too long.

I had some halva today. was d'lish. also had some awesome proper smokey babaganoush. top stuff

Order this, oh and ill send you dem recipes tonight

Veal tongue, cotechino, peara (bread and bone marrow polenta), candied mostarda & salsa verde

Mr. XH do you cook tongue? I really want to try doing it.

I've just did well with Lamb Hearts (stuffed w sage and mushrooms) - having never had heart i wasn't very confident & I bought them spur of the moment so had to substute "lamb fat" for roasted garlic & butter but it was nice.

Sorry Will:

Have you killed him?

@ Casakstan - are those croutons in the soup? Looks well nice.

Olly- it's tofu, the 'puff' kind that's been shallow fried. Very tasty. (I'm now waiting for the meat eaters to pipe up haha).

tofu itself isn't tasty at all. it's the fact it absorbs so much of whatever sauce/broth it's in that makes it seem tasty. chunks of char siu pork are much MUCH tastier than tofu.

my father's home grown strawberries

fucking awesome

they actually have a depth of flavour rather than the supermarket ones that just seem to be a vector for an occasionally sweet but often too hard fruit

^^ Knew it.. Haha, but yeah, when it acts as a sponge in spicy soup, tofu tastes good.

I think patagonian toothfish is my new favourite thing.

Not very ethical...
http://www.fao.org/docrep/006/y5261e/y5261e09.htm

Kattie is right. It ticks all the wrong boxes, Balki: http://www.greenpeace.org/international/en/campaigns/oceans/seafood/red-list-of-species/how-on-the-red-list/

Dim Sum with the in-laws.

Excellent choice.

Went to The Drapers Arms last night

http://www.thedrapersarms.com/food.php?menu=dinner

Crispy Lamb's Tongue & Green Sauce for starter
Ale braised Ox Cheek for main, washed down with a pint of Guinness and a caraffe of Rioja

LISH!

Fuck me, it's Egon Ronay.

a pint of Guinness and a caraffe of Rioja

Time and a place

Those Mangalitza chops up thread are amazing but only something I'd want to face after an epic bike ride or digging in the garden... been trimmed nicely and still an inch of back fat! They are an amazing pig, developed for lard. The breed has probably sustained many a Hungarian through a harsh winter.

hungarian food is so heavy

i remember the most ludicrous duck liver - their ducks are the size of a turkey judging by how large the liver was

there is pudding of pasta, cream and bacon fat

and they have a sweet made of fat covered in chocolate

http://en.wikipedia.org/wiki/T%C3%BAr%C3%B3_Rudi

@CYOA - need the lowdown on that head. Yours? (not literally obvs) - did it make brawn? I once ordered one from Moens on the pavement and picked it up on a Saturday morning. The butcher with a glint in his eye said "want it halved mate?" and proceeded to do it in two or three goes with his biggest cleaver in front of the queue of yummy mummies buying fillet steak and posh sausages. Hehebwahahaa

Time and a place

It was while at the bar before being shown to my table

Perfectly acceptable then.

Drink Guinness - answer to no-one.

Hehe alright then. I'd imagined you taking alternate swigs between mouthfuls of ox.

Not very ethical...
http://www.fao.org/docrep/006/y5261e/y5261e09.htm

Kattie is right. It ticks all the wrong boxes, Balki: http://www.greenpeace.org/international/en/campaigns/oceans/seafood/red-list-of-species/how-on-the-red-list/

There are two australian toothfish fisheries which have been certified as sustainable.

But can they deepfry it?

There are two australian toothfish fisheries which have been certified as sustainable.

Those sustainability certifications tend to be rather toothless.