Food

I think i shall be intercontinental at that point

thats right. A bacon AK-47

bAKon-47

Make bacon sandwiches, not war.

Make bacon sandwiches, not war.

A new slogan for the middle-east?

I'm gonna head down over the weekend I think Nuno.

Will there be clafoutis?!

Yes there will be, but I won't be in this weekend. Have some other gig.

Gave up at:

'Bird café is located in Dalston.....'

See you there next monday then ;)

This is all very premature but I'm trying really hard to get, on the menu, a pulled pork sarnie, only as a once week special, but still... to be continued.

Here she is in Penguin the other day

Wait, this is what is considered huge by forumers? That is fucked up.

Huge? huh....

Am making this tomorrow - Sweet and Sour Baked White Aubergines:

http://veggiestan.com/2012/04/12/sweet-and-sour-baked-white-aubergines/

This sounds tasty, please report back your opinions!
Will do...my mangoes aren't ripe yet.

^ Not a euph.

Wait, this is what is considered huge by forumers? That is fucked up.
One stupid comment does not a forum represent.

Will do...my mangoes aren't ripe yet.

^ Not a euph.

Ha, cool, I've been thinking about this for days, I love aubergines.

I went on the Ginger Pig pork butchery course last night. It was awesome. I ate so much pork pie, followed by huge slabs of roast loin with perfect crackling, spiced sage and apple jelly and dauphinoise potatoes... followed by a mind blowing brioche and dark chocolate bread and butter pudding that, (uncharted territory this)18 hours and counting later, i'm still not hungry.

I also now have in my fridge 2.5kg of boned and rolled rib end of loin that I prepared myself and a rack of baby back ribs the size of my keyboard.

*pops

Don't worry, wait until you see the shot pan out, there's a LOT to her....a whole lotta woman

Oh this.

Until I see a picture of Fred's usual candidate I can't really comment. For me she is 'comely' ...

Oh and Dooks, I have now added a gift certificate to my birthday wishlist!

a friend is nuts about the meat from Ginger Pig, I recently discovered that one of the founders is on the dinner party circuit with my father down in the West Country, sadly it has not enabled me to get a friends discount

You have reminded me that i have the certificate left over from Xmas that I need to book. I had been considering the pork course, but the sausage making is really tempting. And hey, sausages.

sausages would be fun. had a bit of talk on them last night too.

i think they'd all be good. i thought beef at first but then thought... how often are you going to be cutting up huge sides of beef? but having done one, i can see that the courses are more focussed on the qualities if various cuts of meat, wher ethey come from, what affects them, what they're good for, what to ask for and how to cook them than vast amounts of hands-on butchery. You do a bit at the end but that's really only a bit of the overall thing.

you do get to help butcher a half carcass as a group but it's more of a lesson in the products of butchery than straight-up techniques so i think beef or lamb would be just as useful and interesting.

Ah. That is bloody useful to know. If it is less about the hands on and more about theory then the sausage course makes more sense now. And hey, sausages. Sausages!!!

tonight i start preparing the food for my dad's birthday meal tomorrow

game pie - will be done with pheasant and whatever my local butcher has

there is a rich chicken stock i made a few weeks ago (been kept in the freezer) and I shall reduce some red wine to remove the alcohol before cooking the meat and some onions with bay leaves from the garden and a few juniper berries in the slow cooker over night

will then sift through, remove all the bones and then reduce the cooking juices

a few nice mushrooms to be gently sauteed before going into the pie mixture and then a lid on top

will roast some parsnips and carrots - possibly finish them off with a little truffle honey as a light glaze

creamy mash and some spring greens

i now have venison and rabbit to add to the crock pot

You utter git. It sounds truly magnificent!

just got into the house, the rich smell of game blasted me at the front door. 6 hours of cooking and it appears the meat is all done, will leave to stand overnight and then shake it all off the carcasses tomorrow morning.

Not sure how my niece and nephew will react when I explain Peter Rabbit and Bambi are in Friday night's pie.