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  • Japan = butter grater

  • Anybody got any tips on storing cheese please? Went to Auchan in Calais with my parents today and bought a shitload for Christmas including some Mont d'Or.

    I can't wait to eat it but it stinks like a drain. I've left it in the packaging and wrapped it in newspaper, in a bag in the fridge. There's also so Port Salut and Munster getting the same treatment but adding to the stench.

    Is this an acceptable way to store it? Will it make everything else stink?

  • Munster should be stored outside, in the nearest wheelie bin.

    Otherwise, in a cool, dry room, covered in a cloth.

    Fridges will make dry the cheese out.

    A lot depends on the cheese as to what the best way to store it is - the age of the cheese, the type of cheese, the acidity etc...

  • Japan = butter grater

  • Munster should be stored outside, in the nearest wheelie bin.

    Otherwise, in a cool, dry room, covered in a cloth.

    Fridges will make dry the cheese out.

    A lot depends on the cheese as to what the best way to store it is - the age of the cheese, the type of cheese, the acidity etc...

    Hmm - will they even dry out if wrapped tight? I've got an outside store but not convinced it stays cool because it's got a boiler in it.

  • Wrapping (in something non-breathable) will make it sweat & go soggy.

    How about in waxed paper in the bottom of a cupboard near the floor.

  • Will greaseproof do?

  • At a pinch, I guess.

  • old fashioned north facing larders had a cold shelf, this would keep the cheese in perfect condition. so a stone shelf in a garage or other unheated north wall would do.

  • Any luck on the agar? If no, amazon sells it (!). Though are you trying spherification?- because that needs something else.

  • I made chicken and duck confit (separately) over the weekend. So delicious.

  • Guys!

    I've got a 1.8kg hunk of pork shoulder and a Breville slow-cooker.

    What do?

  • Skin on? Personally never used a slow cooker but I would either make a rillette of some decription or roast it with smoked paprika, garlic, onions and a little vinegar, then serve with some white beans, kale and chimi...

  • That is a big bit of meat, how big is your cooker?
    If its a comfortable fit, you could do a proper good Goan pork vindaloo.

  • Yeah it's massive but it does fit, really want to do pulled pork which is apparently possible, I just need to work out what veg to put in the pot to get a nice sauce build up in the bottom, the usual suspects I'd imagine

  • In a very agreeable turn of events, I'm eating lunch at Quality Chophouse and supper at Foxlow on Friday. This may be the wrong thread, but does anybody know of a particularly good bar in Farringdon area? The plan was to head to Zetter Townhouse but they are fully booked.

  • usual suspects, easy on the celery and add apple, meebee?

  • Yeah it's massive but it does fit, really want to do pulled pork which is apparently possible, I just need to work out what veg to put in the pot to get a nice sauce build up in the bottom, the usual suspects I'd imagine

    Lots of onion, garlic and chilli! I'm jealous...

  • Guys!

    I've got a 1.8kg hunk of pork shoulder and a Breville slow-cooker.

    What do?

    Ignore the slow cooker - carnitas!

    http://www.theclothesmakethegirl.com/2011/04/29/stovetop-pork-carnitas/

  • In a very agreeable turn of events, I'm eating lunch at Quality Chophouse and supper at Foxlow on Friday. This may be the wrong thread, but does anybody know of a particularly good bar in Farringdon area? The plan was to head to Zetter Townhouse but they are fully booked.

    They're more pubby but I like The Dove and The Three Crowns

  • Personally, I'd just chuck it in the oven overnight... Been meaning to try a dry-rub BBQ but haven't got around to it yet...

  • Reason I want to use the slow cooker is it's safe and I want to christen it

  • usual suspects, easy on the celery and add apple, meebee?

    Good call. Also on the chilli

  • Stud it with loads of garlic, chilli and rosemary, lay it on a bed of roughly chopped onions, season the shit out of the outside...

    Does it have a good covering of fat? Personally, I'd remove the skin and cook that separately...

  • When people roast skin on shoulder - to get perfect crackling, do you stick the heat up high first, or at the end? Or another method?

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Food

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