Food

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.

Fair play, boss. I like a bit of texture in my burgers though.

Best cycling food ever?

I'm still wanting to try bocadillo and panela.

Felicity Cloake's 'perfect' pulled pork. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/jan/31/how-to-cook-perfect-pulled-pork

Typical that this is published 4 days after my first foray into the world of slow cooked pig

Been looking to get some liquid smoke for a while and just found these guys: http://www.melburyandappleton.co.uk/index.asp

They're based in Upper Holloway and if you buy stuff on their website you can go to their warehouse on Hornsey Road to collect it. Might try it out soon as it's only a mile from my office.

Been reading ^^, god I'm hungry now!

Made cider vinegar, starting with apples four months ago. It's lish. Pretty chuffed!

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I mince my onions then cook them off in the pan before forking them through the burger meat (after they've cooled, natch)... It's a much mellower flavour and makes for a wonderfully soft-textured burger...

Raw onions repeat on me something terrible...

Dry-Veggie-Jan is OVER! I'm off to scoff some burgers and get really smashed drunk tonight!!! Expect to see me stagger out of meat-lick-her tonight!

Raw onions also change the colour of the meat too

2 jars bacon jam. 3kg Pulled pork is brining away in the fridge. 4kg of mac n cheese. 5kg of Oreo stuffed chocolate chip cookie brownie hybrid cakes.
We worked it out at between 35,000 and 40,000 calories. Plus my friend is making a bunch of corn dogs and min burgers, and a snackadium mk3....

SuperBowl. What you got?

Sadly I can't eat any of it*... But baking it has been fun.

*Vegan (with the exception of whey protein because I need it) till marathon.

So the last time I made deep pan pizza, there was some interest in here, so I had another go and this one came out a little better than last time. The pictures don't really give a sense of scale, but I used a 14" frying pan.
+ =

This last one gives a sense of how immense this pie is, and I think Dammit would approve. If I recall we got nine slices like this:

good scales. I have the same

oof! more cheese?!

Home made bacon cheese 1/2 pounder for lunch yesterday. I was struggling a bit TBH

Makes my pizza seem reasonable.

I had the devastater challenge today.
Didn't opt to do the challenge as it pretty much pointless, but still finished well inside the 10 minutes minus the shake.

I wont be going back anytime soon.

Would love that deep dish pizza.
Pulled pork is out of oven and pulled.
Brining for 36hrs has totally worked- it was as moist as it should be- really wish we'd managed to find pork shoulder instead of loin though- there seems to be less fat on the loin, house smells like bbqy heaven.
BBQ sauce from the drippings on the go now.

Devastator?

yup

I could do with one of them now

hang over cure ???

Been for a run on not much of a breakfast. Time to load up.

good load up material! The devistator would just send me to sleep for the afternoon!

I went to the gym last night and didn't eat till an hour before football today at 1.30 - and I had that as my first meal yesterday. So basically 5/6 meals in one