Food

Better late than never...

Haggis, neeps and tatties with gravy. ^_^

Now, what to do with the leftover haggis?

I have found a site that suggests a Scottish lasagne! Tempting.

^^ What!? Where!?

^ Burns' night dinner is ace.

Salt and Chilli Squid at Green Papaya ALL DAY.

I ate this yesterday...

This isn't in London. Right. RIGHT?!?

This isn't in London. Right. RIGHT?!?

Unfortunately not! Graham Ave Meats in NY! It tastes as good as it looks. Literally so much shit in there it was like eating the anti-pasti selection at a good italian restaurant in a sandwich.

Green Papaya on Mare St, Hackney.

Holy hell was this good! The sweet potato fritter and king prawn starter was amazing. Already planning our next visit, going to have three starters and share a main and rice, the starters were THAT good.

Might pop in there. Always pass this place when I'm out and about. Thanks for the tip.

Mrs G's been given some sort of card through work that gets 2-4-1 at Il Baccio and Abu Ruchu. I know where I'm eating this weekend.

Delivery received

Mrs G's been given some sort of card through work that gets 2-4-1 at Il Baccio and Abu Ruchu. I know where I'm eating this weekend.

as in, in stokey? is it that 'eat local' card?

i know there's something doing the rounds that gets you deals on n16 type area places to eat but never found out what it is

Delivery received

That's the stuff they used to sell in my Waitrose BITD... Very good...
#exsloaney

I am never going to go through that much liquid smoke. The offer of a free bottle stands TS. Hickory?

as in, in stokey? is it that 'eat local' card?

i know there's something doing the rounds that gets you deals on n16 type area places to eat but never found out what it is

Yes but it's not that, it works at places all over, they're just the two it's valid at near us (that also happen to be lovely)

Cheers to whoever put up that Huevos Rancheros recipe, just had it for lunch and it was fucking ace.

Question to all you burger making folks, talk to me about your recipes, cooking methods etc.

I made pretty decent little fellas last night but always down to improve...

Top quality beef with a good bit of fat content. Minced myself if possible. Bit of onion, herbs and generous seasoning. Charcoal BBQ, griddle or grill. Egg and rusk can do one. As can shit like cheese inside.

You don't need egg apparentz, salt brings out enough binding from the meat

(copyright: Heston B)

Salt. Read this article yrs ago and I am still refer to it. very interesting.
http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html

Been stuck in alba, piedmonte, all week. If i have to eat one more forkful of organically sourced, exquisitely prepared, simply delicious food, or imbibe one more glass of perfectly matched wine, i think i'll explode.
Dry toast when i get home..

Very interesting article!

I actually did something pretty wild last night... (well, in burger cooking terms) - basing my method on a couple of articles on Serious eats (one on the Black Label burger at The Minetta Tavern, which i got the idea of butter from, and one other one, can't remember on what, re: seasoning).

Basically, I melted a small knob of butter, probably no more than 10g over a medium heat, and then Seasoned the Butter liberally with salt and pepper. At that point I slung in the burgers (which were seasoned with a little pepper, half a small onion, minced) into the pan, and left them cooking on a medium/high heat (not full blast as they were fairly thick.

The crust they developed was lush - and fortunately there is a bakery next to my house that sells Brioche Rolls, which they were placed in after 2 minutes or so resting...

Nothing groundbreaking, but much better than my usual throw them in a smoking cast iron pan job...

^^^ Bookmarked the burger site! :-)

Butter makes everything better...

Even a butter face?

You don't need egg apparentz, salt brings out enough binding from the meat

(copyright: Heston B)

I do the opposite. I just give the meat and extra mince in food processor and it becomes sticky and fine enough to hold itself together even when made really thin.

Salt dries out the meat if you mix it together and can reduce the stickiness. I add salt once the burgers are cooking.

Cheers to whoever put up that Huevos Rancheros recipe, just had it for lunch and it was fucking ace.

In brazil Huevos means testicles (in slang)

Even a butter face?

Yes. I wouldn't just go eat your butter face, might nibble it a little.

I think it's mistake to think all the Spanish Pros dope. I think it's the pan de datil that does it.

Best cycling food ever?