Food

Shut up TS. Your mum has a dick...

^nerged.

Cup of coffee.

This just ruined it...

How about a shooters sandwich?

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

It looks really good, but after reading that it's just bread with streak and mushrooms and takes about 7 hours to make.. I'm out.

pan bagnat

Also looks nice, but hard to eat. However, after reading up on this Pan Bagnat it seems to be Nicoise salad on bread. That's not exactly what your photo shows, but all recipes are quite the same..

So I am still on the hunt for an amazing sandwich which will blow peoples minds in taste and complexity. I don't mind if it takes long to make, but be reasonable..

Shut up TS. Your mum has a dick...

#truestory

^nerged.

This just ruined it...

It looks really good, but after reading that it's just bread with streak and mushrooms and takes about 7 hours to make.. I'm out.

Also looks nice, but hard to eat. However, after reading up on this Pan Bagnat it seems to be Nicoise salad on bread. That's not exactly what your photo shows, but all recipes are quite the same..

So I am still on the hunt for an amazing sandwich which will blow peoples minds in taste and complexity. I don't mind if it takes long to make, but be reasonable..

http://www.cyber-kitchen.com/ubbs/archive/MEATS/Pork_Tortas_de_Carnitas.html

Or

http://www.divaeatsitalia.com/?p=2303

The above (DiNics style Roast Pork Sandwich). Is by far the best sandwich I've tasted in my life. It's just fucking perfect.

Anyone got a source on where to get brocolli raab in the UK? I think it also gets called 'Rapini'.

Oh my god, they both look and sound delicious! Thanks a bunch, hopefully I will soon try them out!

Dinic sandwich on the Travel Channel

http://www.travelchannel.com/video/final-bite-dinics-pork

Dinic sandwich on the Travel Channel

http://www.travelchannel.com/video/final-bite-dinics-pork

I actually just had a proper look at that DiNics recipe I posted - it doesnt sound that true to the original, maybe have a google for some other ones. The key thing is getting a real garlic and chilli punch in the brocolli raab. If you don't have brocolli raab, or tried it before, it's got a real mustardy flavour, so Mustard Greens would work in it's place, I think. The Provolone also has to be sharp.

Just as a sandwich it's perfect, the meat is so so juicy, the garlic and chilli gives just the right kick, the raab is full in flavour and the provolone cuts through so well. Definitely brilliant. Only thing I added when I was there were banana peppers - pickled yellow chillis, which gave a nice contrasting acidity.

Anyone ordered from NIFE before? I was thinking about ordering some of the brocolli rabe from there, inspired by talking about this sandwich. But I doubt they'll deliver just a bunch of greens to me, if anyone wanted to go in on ordering a couple of bits and can grab it off me in Highbury/Stoke Newington or around Kensington, let me know.

I'll have a look around.. That video made porn look lesser....

Just went to Spuntinos in Soho - yank sharing plate / tapas type thing. Between 6 of us we shared a load of sliders, chips, slaw, a mini-pizza, and mac and cheese.

Was really good food and service, but not quite my bag - super stodgy, lots of cheese and carbs etc. But i guess that's the point almost! Pleased to have been, but wouldn't rush back. The street food stalls outside were of more interest to me really.

Anyone ordered from NIFE before? I was thinking about ordering some of the brocolli rabe from there, inspired by talking about this sandwich. But I doubt they'll deliver just a bunch of greens to me, if anyone wanted to go in on ordering a couple of bits and can grab it off me in Highbury/Stoke Newington or around Kensington, let me know.
This NIFE some kind of wholesaler? You could call them and ask to who they sell close to you..

Went for a Roastwich from Lickle Bickle.

Their FB page shows this:

However you get this:

So not just Micky Dee doing it.

It *was *fuckin' lush however! Om, nom, nom...

This NIFE some kind of wholesaler? You could call them and ask to who they sell close to you..

They're a home delivery company for italian specialties!

I had dinner at hoxton grill with my family once, 3 of 5 of us had steaks, and were all massively disappointed

Long ago?

Tramshed?

Looks good. Might have to stick my nose in to both and choose.

They're a home delivery company for italian specialties!

So broccoli rabe is Italian? I'm not familliar with this vegetable, but I like the sound of it. When I google it I can't find it anywhere in Holland so I'm gonna have to dig into this one to get my hands on some before I can try to make the Dinics pork sandwich..

My mother made some very spicy, very delicious sambal the other day. She told me whats in there so I tried making some for myself today.

8-10 Madame Jeanette
1 small can tomato puree
4 tsp salt
1 tbsp sugar (I used white crystal sugar, but I'm not very fond of factory sugar so will try with cane sugar next time and see if it tastes well)
6 cloves garlic
about 500ml water
100ml (sunflower)oil

Put all the ingredients exept water in a pan on medium heat
Keep stirring and wait for the sugar and salt to melt / dissolve
At the point when you think its about to burn, add half of the water and turn down heat to low
Keep simmering until the garlic and madame jeanettes fall apart, add water if necessary
When garlic and madame jeanettes are soft and falling apart keep simmering for about 5 more minutes
Mash the lot and reduce to prefered thickness. I like to evaporate most of the water
Put in a jar

I like to keep the (now beautifully red coloured) oil in there because it has a lot of taste, but you can also drain this.
I usually dont keep it in the fridge and (possibly because of the layer of oil covering it) it stays well for over a month, but ofcourse you can keep it in the fridge.
It's great with almost any kind of food you want to spice up like chicken, meat, fish, veggies, rice dishes and sandwiches. I usually don't cook with it, but add afterwards on the plate.

NOTE: The pictures show half the recipe (The original amount of oil is used though)

All ingredients in pan

After a little while the peppers start to bloat

Added water

Starting to fall apart

Mash it up

After a bit more smothering it turned to a nice consistency

Ass blaster

After some bar hopping we ended up at Hoxton Grill and it was pretty bloody good. The steak might not have been the best ever but it was very tasty and cooked as expected. The chips were great. The ribs were lovely (though I'm not a rib eater normally so feel free to overrule). Other than the initial wait (we went to another bar) the service was fast and friendly. Basically, would totally go back there. Much less 'City' than a Gaucho or Hawksmoor, just rock up and eat, sorted.

However you get this

Really almost puked on my laptop just now.

Fucking disgusting.

Reminds me of an ad by the British Heart Foundation -

After a bit of research, it seems very hard to get my hands on broccoli rabe (or Cime di Rapa) in the Netherlands, but it should grow easily down here. So Imma order 15 grams of cime di rapa seeds for €1.95 next week and hope to eat a killer sandwich two months later.

Whole Foods Stoke Newington doing half price deal on a bottle of Punk IPA and a slice of pizza if you're in the area.

£2.50 you say?! Why ever not.

Nice effort on sambal, but y u no shrimp paste? no umami.

Went up to have a look at Parreira but wasn't really feeling it... Plumped for our old friends at O Cantinho instead... 10/10

Nice effort on sambal, but y u no shrimp paste? no umami.

Thanks. Im not a fan of shrimp tbh and shrimp is usually used in asian or surinam sambals (maybe I shouldnt use the word sambal but cant find a better name) this is supposedly a recipe from Congo, or just an invention of my mother... You could try making it with additional ingredients if you please as its just a simple "base sauce" as is.

Found one of the butcher/supermarket places on Lewisham High St has Sth American food section and found the trad Columbian cycling food staples panela and bocadillo right on my doorstep.