Food

Incredible mr Sworld, I must have a go at that sometime!

Amazing, thanks Apollo. Merry Christmas.

Amazing, thanks Apollo. Merry Christmas.

Thanks buddy. It's my 3rd time in this country and the menu keeps on giving. Another culinary surprise today was a simple pot of fish soup. With a number of unknown spices, tomatoes and garlic, cooked outdoors over a wood fire, accompanied by plum raki. Would eat again.

Triple cooked chips have had the first two of their three cookings and are in the freezer awaiting the final fry this evening to accompany a big-ass steak that's been resting in the fridge for 2 days. Steak will be cooked sous-vide at 55 degrees C for 15 mins, and then flash fried to add some colour.

Can not wait.

Also made cassoulet on Saturday, served with roast potatoes and salad. So easy, so tasty, so good.

Burger and chips at the Three Crowns in S.Newington on Sat, nice the old burger meal was better, came with wedges and a tomato relish. In fact the whole menu used to be better, especially the pork three-ways dish, RIP

I want to start smoking my own fish. I don't need a shed do I? I only want to do a few at a time.

Get yourself one of these...

http://www.amazon.co.uk/s/?ie=UTF8&keywords=cameron+smoker&tag=googhydr-21&index=aps&hvadid=7588222353&hvpos=1t1&hvexid=&hvnetw=g&hvrand=13175756191698183807&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_9iygdf7jcp_b

http://www.ikeahackers.net/2012/04/rundel-laundry-bin-smoker.html

Get yourself one of these...

http://www.amazon.co.uk/s/?ie=UTF8&keywords=cameron+smoker&tag=googhydr-21&index=aps&hvadid=7588222353&hvpos=1t1&hvexid=&hvnetw=g&hvrand=13175756191698183807&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_9iygdf7jcp_b

Waste of money >>>>>>>>>>>> Biscuit tin method for hot smoking

Here is a DIY cold smoker similar to ones I've seen used.

https://www.youtube.com/watch?feature=player_detailpage&v=V7a3XWpyMtE#t=976s

Done by a couple of posho's on TV.

Couple of things while I get back into the swing of stuffing my face after a miserable noro-virus afflicted christmas and pukey new year.

1 - The roast pork at the Sylvan Post in Forest Hill is hands down best pub roast I've ever had. Portions are insane. Just the biggest, juciest, falling appartest sticky/crunchy cracklingiest bit of pork ever. Very good.

2 - Have got really into making chutney. Started with a batch of spicy plum for Christmas presents but have now branched out into Apple and Tamarind. Means I am eating an inordinate amount of cheese at the moment but I'm okay with this.

Dooks - I have some red tomato chutney knocking around my shed. Could be up for a trade for your apple and tamarind.

Also - don't be silly. There is no such thing as an "inordinate amount of cheese."

You're on!

I started this... Jam exchange thread
https://www.lfgss.com/thread99266.html

I might have something next week for y'all

Here is a DIY cold smoker similar to ones I've seen used.

excellent link TL, bookmarked and repped!

here's our secret ingredient for chinese pork, crispy duck or anything requiring a thick sugary/salty glaze/baste >

http://www.wingyipstore.co.uk/p-8766-healthy-boy-sweet-soya-sauce.aspx

What's the difference between cold and hot smoking? Apart from the obvious temperature difference...

Cold smoking adds flavour to things that do not need to be cooked (like cheese) or that will be cooked later using a different method. Hot smoking adds flavour and the heat also cooks the item at the same time.

So how do I stop my salmon going funny while it sits for 10 hours in the smoker?

Here's a restaurant secret for smoke flavour.
Stubbs Hickory Liquid Smoke - 148ml: Amazon.co.uk: Garden & Outdoors

Friend dined in a place, spoke to chef, they told...

'Weird' funny or "Ha! Ha!" funny?

Try the following links from previous investigations into smoking for making chipotles.

http://www.smoker-cooking.com/coldsmokedsalmon.html
http://www.newenglandprovisions.com/seafoodrecipes/coldsmokedsalmon.html
http://www.coldsmoking.co.uk/salmon.htm

Thanks for the help, everybody.

Good luck. Need to document the process for us. Also - there is this as well..

Mark Hix on smoked salmon - YouTube

Thanks! I like Tenderloin's link and I have all the necessary power tools so will do that I think.

Nice little weekend project I think.

For SE Londoners Rare! the butchers and wholesalers who also own/supply Allens of Mayfair have opened a shop at their warehouse in Hither Green off Manor Lane called Manor Meats

Look at the prices on the Allens website and if it's in the shop its about half that. I got a pound of their Gloucester Old Spot sausages for £2 which are £4.75 and chicken breasts are £5/kg!

Not wanting to labour the point, but trawling through their Twitter feed they have pics of stock and their prices. Enjoy.