Food

So I went to Pied Nus - This is England on Monday Night.
Another review

Truly awful service with an air of indifference.
Given that it was a bit of a special "thing", you had to get tickets and it was a closed house, you think they'd be somewhat nice to their customers. Throughout, the waitress did not crack a smile. When asked if they could do an Old fashioned, "No" was all we got.

Food was not memorable but I will try, prompted by the Another Mag article.
Yorkshire pudding - cold, small, gravy too salty.
Cornish Pasty - way way too salty
Rock oyster with Maldon stout and beef cheek pie - way way too salty
Heritage Potatoes - great, their best dish.
Pressed leg of corn-fed chicken - I enjoyed the chicken, cauliflower was nothing special, but my friends was a bit raw, in the state before fibers form from cooking chicken.
Fishcake - very nice in itself. Deconstructed tartare looked nice but tasted average.
Pork Belly - meat itself was perfect, gravy was WAY too salty
British crème brûlée - oily, it split.
Scone - dry dry dry. Tea jelly very nice.
Cheese on toast - very sure I could do better.

Went through many bottles of water.

Sounds Horrendous!!!

You should tweet that, an abridged version anyway...

Have any Southies (apart from citron) been to the new Portuguese place on Norwood Road yet? Might go there for birthday lunch this weekend...

Another question about the pork belly for Bahn Mi. Do I need it with pork rind?

I could but fear this

perriera's? it looks promising.

what is it with pork 'n cheese joints and their mid 90's phone shop, chrome & beechwood decor.

when given an opportunity to make pork crackling, take it...

(take it off, make crackling and sprinkle on later if haven't eaten it all when it comes out of the oven)

@ machine. I wouldn't keep skin on: if it's not going to turn into crackling, there's no point. Fat yes but skin no.

perriera's? it looks promising.

Think I'll ride past there in a bit and have a peek in the window...

@ machine. I wouldn't keep skin on: if it's not going to turn into crackling, there's no point. Fat yes but skin no.

Agree - if you're braising it, it will end up just being chewy and unappetising. If you're going to roast it in the oven, then definitely keep it on.

Treat yourself to a birthday sack, back & crack wax when you're done.

Where is good on green lanes around haringey station? All I see is a sea of same same Turk places and the Salisbury that does insanely overpriced awful food

I never grow tired of Turkish food.

Thanks a bunch guys. I'm not used to braising pork. I actually almost dont eat pork at all exept some bacon from time to time thats required to fill up my manly-o-meter..

The veg shop on our road was closed, so stopped at Longdan for mushrooms to go in pancakes last night. Ended up with white + brown beech (?) mushrooms, plus a small bag of shiitake and some leftover bog standard whites from the fridge. Fried up with butter, garlic and parsley for the savoury pancakes. They were... interesting.

And completely contradictory to the spirit of Shrove Tuesday, what what

I never grow tired of Turkish food.

its great but I wouldnt mind a few other options

Thanks a bunch guys. I'm not used to braising pork. I actually almost dont eat pork at all exept some bacon from time to time thats required to fill up my manly-o-meter..

I spent my childhood in a pork free house hold, so ever since I left home have gone crazy with the stuff. The key key thing to remember is quality. Like most meats pork gets filled full of shit when bought in more commercially focused places (read: supermarkets). The better quality the pork, the richer and more delicious the meat is. You can usually tell from the creaminess of the fat visually whether it's decent!

Perriera's have had a few good reviews on the Herne Hill forum, only downfall is the lighting inside is mega bright. Apparently the portions are huge.

I thought Simon's surname was perera and I doubt he'll appreciate you inviting everyone round his for dinner.

The Portuguese love a lot of light, reminds me of my fave places in Galicia... Terrible decor, amazing food...

I will go there for birthday lunch, just don't tell the guys at O Cantinho...
#traitor

if you want classy decor - try Cafe Lisboa up on the hill. amaze.

Lunch!

if you want classy decor - try Cafe Lisboa up on the hill. amaze.

Way too posh for me...

Magaluf, c.1983...

Made some Bahn Mi last night as well but with even worse meat. Gonna try to get some proper stuff another day this week.

Now I wanna make more badass sandwiches.. Any ideas?

Just went over to HHF to check out the reviews and was reminded of how crap a site it is.

Is anyone here active enough on there to convince them to microcosm?

Made some Bahn Mi last night as well but with even worse meat. Gonna try to get some proper stuff another day this week.

Now I wanna make more badass sandwiches.. Any ideas?

How about a shooters sandwich?

http://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/07/how-to-make-shooters-sandwich