Food

Yeah, definitely, and profit margin...

My friend's business sells smoked meats, brilliant product but the overheads are quite high... One of the other food stands near where he is sells filled Italian flatbreads that cost almost nothing to make and there's very little prep so his margins are astronomical...

I'm thinking about doing something similar... Great quality produce, minimal effort, maximum profit...

The guy next to us yesterday did sausage rolls. Various different (delicious looking handmade) kinds, but that was all. One guy wth one big van. Simple concept, cheap ingedients and a bit of care and attention and they were flying off the stall. He totally sold out and told us it was one his best weekends ever.

Although my buddies basically sold out too they don't quite have the stock levels and logistics worked out yet, hence me spending all weekend running back and forth re-stocking while they remade loads of stuff through. I guess the overheads are pretty low in terms of ingredients for cakes, pasta bakes, minestrone soup (with my foccacia yo) etc but with the logistics of three people, two vehicles and trailers and no facilities to heat stuff up on site it definitey felt as if we were working an order of magnitude harder than the guy with one vehicle and basically one product.

#semiprotips

Did some jacobs ladder in a whiskey, coke, pepper and chipotle flavoured marinade.

Mmmmmmmmmmmm. They look great.

^^ looks good.

In our fight for equality, Hatbeard, I was asked whether I wanted chopsticks or a fork by Wasabi (salad box and 2 individual packed sushi rolls).

And does anyone on here know whether there is still an Austrian food outlet at Gordon Square? I could jfgi...

There's still a little hut which is a small branch of Kipferl but I'm not sure how much food they do, and the opening hours are a little odd. The Kipferl cafe is on Camden Passage though.

The Christmas market on South Bank is doing Käsekrainer and the food market behind the South Bank at weekends (which is excellent) has a Polish stall doing massive sausages and sauerkraut and a lot more.

smoked turkey crown this weekend

I've just made tarte tatin with cardamom and pink peppercorns.

Not sure if mistake or genius.

Patty and Bun on James St today. First time I have been since it was a pop up In soho. Maybe gone straight in at number 1 on my burger scale. Also they do bbq confit wings which are off the hook. Not smoked but the meat falls off the bone and there is a great mix of bbq sauce and some soy/eastern flavours.

Any recommendations for a good curry central(ish) London?
It's for tomorrow night.

Gymkhana?

Any good ideas for a decent stir fry recipe that can be made with Vermicelli noodles and chicken? I made Bun Cha last night and have loads of noodles and chicken left over... But making decent sauces for this kind of thing ecapes me... Help?

Gymkhana?

Looks amazing but I think a little bit too spendy.

Any good ideas for a decent stir fry recipe that can be made with Vermicelli noodles and chicken? I made Bun Cha last night and have loads of noodles and chicken left over... But making decent sauces for this kind of thing ecapes me... Help?

Let the chicken sit in some ABC sauce for a while, add chopped onion, bell pepper, chilli, garlic and ginger... Add noodles when cooked through for a minute... Boom! 10 minute supper...

We do this all the time when we're feeling lazy, mostly with soba noodles...

I can't vouch for it but isn't there a Rasa in Cov Garden?

Any good ideas for a decent stir fry recipe that can be made with Vermicelli noodles and chicken? I made Bun Cha last night and have loads of noodles and chicken left over... But making decent sauces for this kind of thing ecapes me... Help?

Ideas:

If the chicken is already cooked: cold salad, make a dressing of fish sauce, lime, chilli, pinch sugar, oil. Shred a load of crispy veg real fine (you can put it in iced water to get it real crispy). Fresh leafy herbs too. toss everything together. some crushed peanuts on top.

If chicken is raw: bash up some garlic, chilli, lemongrass into a paste. Fry briefly in wok, then add tin coconut milk. Poach chicken gently in this (you can then remove chicken from there and griddle to char the edges, works great with boned thighs). Then season the coconut sauce with lime, fish sauce, herbs, add veg if you like toss in the noodles to coat, serve chicken on top.

I can't vouch for it but isn't there a Rasa in Cov Garden?

No. Look here:

http://rasarestaurants.com/

Quite a few to choose from, of course.

Let the chicken sit in some ABC sauce for a while, add chopped onion, bell pepper, chilli, garlic and ginger... Add noodles when cooked through for a minute... Boom! 10 minute supper...

We do this all the time when we're feeling lazy, mostly with soba noodles...

Sounds dope, what ABC Sauce do you use?

Ideas:

If the chicken is already cooked: cold salad, make a dressing of fish sauce, lime, chilli, pinch sugar, oil. Shred a load of crispy veg real fine (you can put it in iced water to get it real crispy). Fresh leafy herbs too. toss everything together. some crushed peanuts on top.

If chicken is raw: bash up some garlic, chilli, lemongrass into a paste. Fry briefly in wok, then add tin coconut milk. Poach chicken gently in this (you can then remove chicken from there and griddle to char the edges, works great with boned thighs). Then season the coconut sauce with lime, fish sauce, herbs, add veg if you like toss in the noodles to coat, serve chicken on top.

Hey, Thanks for this!

I basically made the salad last night with the thighs, so thats out of the question, Option two sounds good as I have some coconut milk in the fridge I've been meaning to use for aaaaaaaaaages!

Looks amazing but I think a little bit too spendy.

Theres a great joint for Paper Dosa's in Covent Garden called Sagar...

Looks amazing but I think a little bit too spendy.

Is dishoom shite? Never been myself.

Sagar is totally amazing. Go there.

Sounds dope, what ABC Sauce do you use?

Re: Coconut milk... I like to cook some (not all of a tin!) off 'til the oil separates, then I add the paste... You're essentially cooking your paste off in coconut oil, which is awesome... I add the meat once the perfume from the cooking spices intensify and start to waft out the pan...
#protip ;)

Apologies for hipstervision filter but here's last night's simple it gets dinner of pork chop, potatoes and apple. Dee-lish.

1 Attachment

Looks good! Is it the instagram or are the potatoes a little - er - caramelised?

square plates