Food

God that looks buff.

I was inspired by #csgrupetto post ride feed

Needs gravy.

God that looks buff.

God, that looks like Guacamole!

Somebody told me that Döner Kebab places in Cologne are going nuts -
all of them offering 6 to 10 different sauces, including an avocado one.

Just made 3 trays of lasagne. Just saying.

Needs gravy.

^ This

Looks dry as a nun's clunge

yeah - I would also agree. They chippy near me doesn't do gravy only curry sauce.
I knocked some up and poured it in the pie - post picture.

Had poached eggs with avocado first time for dinner - totally excellent. Will eat again.

I had another Duchess of Kent burger the other day, still totally kickin. Did you ever go Pisti?

while I'm here...

https://www.lfgss.com/thread45058-15.html

Dinner was duck breast with figs, potato and apple rosti, wild herb salad

impromptu tarte tatin. fucking delicious. so much caramel goo

I was working on a shoot with this yesterday:

We were shooting right off the kitchen so it got brought straight out and i was stuck holding a light for an hour with its fantastic smell wafting at me the whole time. When the shoot was done I thought i might get a bit but no, it was whisked away :(

What is it? suckling pig? Looks banging!

Yup with all the trimmings, like mild torture having to stand by it for that long. I was starving too.

scallops, chorizo, green beans, cake. all on one plate.

Noah's Ark.

Just made 3 trays of lasagne. Just saying.

and boom.

share

scallops, chorizo, green beans, cake. all on one plate.

Filthy animal

For all you supper club enthousiasts - or enthousiats of great food - check out this video we made featuring Hackney local and supper club host Uyen Luu aka Leluu: http://youtu.be/gZmYk6yzZ54

http://www.vietnamsummerfestival.com/wp-content/uploads/2012/07/Salad-Le-Luu.jpeg

^
^
Would have been one tray of lasagna if you'd have used a proper size ;-)

oi!

I'll use cups next time, 24 trays of lasagna!

oh use muffin trays...ha

(Yo loaves-o-lasagne look yummo!)

Really want to try these:

http://www.guardian.co.uk/lifeandstyle/2012/sep/30/nigel-slater-lasagne-mushroom-recipes
I made aubergine gratin following Slater's Marrow recipe last night. Didn't have parmesan so used extra mozzarella and couldn't find any fresh basil so just threw in a load of dried mixed herbs. And obviously switched aubergine in for the marrow.

Obama not bad face

Obama not bad face

I made the lamb and mushroom one. In fact I've got a slice in the fridge left I might polish off.. It was very good. I didn't use fresh lasagne sheets but dried ones as that was all I could find in the 24 hour budgens at 4 in the morning. That and some peperami (which also came home with me). I poured boiling water on them in a frying pan and left them on the counter while I prepared the rest of the ingredients. That was a mistake. It required a scalpel to prize the gelatinous lump of soggy flour apart.

But once separated, they were fine - and the dish was good. Will search for a marrow and have a crack on Saturday.

Incidentally, has anyone tried the leek lasagne recipe on that hairy biker weight loss show? It basically used thin sheets of leek in place of pasta. Looked tasty as hell and for about a tenth of the calories. Not that I count.

Going to make the mackerel, pine nuts and raisin pasta from Nigellisima tonight. I have a hankering for fish - and that floated my boat the other night.

I'd be worried about the wetness of marrow as lasagne - does it have enough structure to it? Perhaps slighty dehydrating it could help.