Food

surely that's a win regardless? choc cake! yum.

Not sure that shin was the right choice. You need something with more meat and not so much connective tissue. Did you use sea salt or table salt? Big difference between the two.

I know this now, lol. All the connective bits .Were not very visible pre salting. I grossly misjudged the appropriateness of the method.

The rabo de toro con Rioja recipe from the Casa Moro cookbook is a great oxtail dish, very rich and intense but delicious. Recipe here.

You reckon I could make that using merguez instead of chorizo?

Yep, and it would be an epic win.

i prefer merguez to chorizo

Philistines...

I also love Merguez...

made our own granola last night. awesome.

Anyone made a Gumbo before? I have some Andouille Sausages and am feeling inspired post trip to NOLA last week.

How was the buttermilk fried chicken Crispin?

I got a meat grinder which I have never used and probably never will.
Free to anyone on here if interested.

Something like this below.

PM me.

http://www.ebay.co.uk/itm/Traditional-Cast-Iron-Heavy-Duty-Hand-Operated-Meat-Mincer-Grinder-Home-Use-New-/160786956674?_trksid=p3284.m263&_trkparms=algo%3DSIC%26its%3DI%26itu%3DUCI%252BIA%252BUA%252BFICS%252BUFI%26otn%3D21%26pmod%3D120866108778%26ps%3D54

did this go?

^ i would think andouille in gumbo turning out not very appetising

made our own granola last night. awesome.

Home made is always way better. Can put exactly the fruit and nuts in that you like, and it won't be about 50% salt and sugar like the stuff from a box.

Unless you cover your hand-picked fruit and nut selection with salt and sugar.

did this go?

tis going. Need to get grinder to delivery mule but it's taken, soz!

How was the buttermilk fried chicken Crispin?

I did the buttermilk thing with chicken once, everyone told me it was the best fried chicken they had ever had.

Guess what though?

I never even fried it, was done in the oven.

Anyone made a Gumbo before? I have some Andouille Sausages and am feeling inspired post trip to NOLA last week.

Loads of times, but not within the past 10 years or so. Justin Wilson's recipe was the basis for mine.

http://cookingwiththemasters.com/2010/06/chicken-gumbo-justin-wilson/

Let me know if you need translation. :)

tis going. Need to get grinder to delivery mule but it's taken, soz!

Nat te worry

^ i would think andouille in gumbo turning out not very appetising

Are you mental? It's practically a staple in Gumbos!!

Cajun andouille is different from the native French original hence the possible confusion.

Didn't know that. I've had the legendary bum-sausages grilled (excellent) a few times, only in Belgium or France though. Wouldn't know where to get them here.

^ahhhhhh, thanks Aroogah

I'm thinkinf of andouilettes

No problems. I have coon-ass* family history and a former Miss Louisiana in the family. I love Cajun food. Old Bay FTW.

• - What the Cajuns also proudly call themselves.
  

Ahh, thanks Aroogah, makes much more sense now! Yes, i do mean Cajun Andouille. Sorry for calling you mental Rive Gauche! Hah. I'll update with results tomorrow.