Food

Half your age plus 7 or something, right?

GR's scrambled egg recipe is the shit. That is all.

add parmesan. next level scramblage.

Dude, cheese in everything.

^ Spam

i just ate half a jar of branston pickle raw............it was scrummy

Although there are many variations on Chili in the US, the one I know best is the Texas Red version. Texas chilis differ from the others in the US in that they have no onions, no beans and no tomatoes. Stripped back and closer to the ones that originated on cattle drives where the mobile kitchens would have had no supplies of fresh ingredients. They are also quite a deep red colour and nothing like the spag-bol texture of the chilis I've seen here.

You can get the chipotle and ancho powders from here - They also have a stall at borough market and are available at various places around London. You can also use their dried Mexican oregano instead. It's amazing stuff.

Chili Mix:
1 tablespoon cayenne pepper
2 tablespoon paprika
2 tablespoons ground cumin
1 tablespoon dried oregano
2 tablespoons garlic powder
2 teaspoons chipotle chili powder
2 teaspoons ancho chili powder

For the chili:
1.3 kg beef brisket
5-6 tablespoons sunflower oil (or 90g lard or kidney suet if you want to be old school)
3 heaping tablespoons of the above chili mix
1 tablespoon dried oregano
1 tablespoon cayenne
1 tablespoon salt (to taste but you will need twice that amount if you use sea salt)
1 tablespoon Tabasco
8 garlic cloves

Remove the fat from the brisket and cut into thumb sizes pieces
Brown the meat in the oil/lard/suet in batches
Drain the excess fat and replace the meat
Cover the meat with about an inch of water and add the chili mix. Use less of the chili mix if you want it less spicy or are unsure of your tolerance for heat. The chili heat is like salt, you can always add it to the dish but you cannot take it away.
Bring the whole thing to the boil and simmer for about 45 minutes
Add the remaining ingredients and simmer for another 45 minutes – do not let it go dry - add water (or beer) to maintain enough moisture. Don’t stir it much either. Taste and adjust seasoning.
You are aiming for a decent thickness of the sauce – not soupy but not sticky either. Once done, you can thicken the liquid with corn starch dissolved in a little water.

For the love of all that is sacred do not serve this with rice. Ever. Don’t even think about it.

Serve with cornbread, cole slaw and beer.

I'm making this soon purely because a Polar Bear said so.

Polars bears in suit's are a bunch of cunts mind you...

Still making it....

Anyone been to Clockjack in Soho? Cheese & Biscuits seemed to like it.

New burger from Mother Flipper available at Brockley Market -
"Got a new burger on the menu tomorrow - THE MUSHROOM SWISS FLIPPER - sauté mushroom and caramelised onions. Its truly epic!"

Nice, can't make it to the market tomorrow so hopefully it'll still be on the menu next week.

Can vouch for Clockjack in town, slick but the chicken is ace and you can get a decent fill for a tenner if you stick to water, not bad for the west end you don't fancy pulled pork

Made fajitas for the first time in ages yesterday.

Forgot how absolutely awesome home made guacamole and loads of seasoned veg charred on a griddle tastes. And obviously chicken left to marinade for a few hours in lemon cumin, parprika and salt and peppe also done on the griddle. Want them again right now!

Am probably going to make them every week for a few months, get sick of them, and then not eat them again for about a year.

I went through a phase of having them every single week for a good couple of months, good fajitas are amazing!

So 7 hour lamb turned into 9 hour lamb as I slept for too long (had it in the oven overnight) but it was awesome.

It's very easy to do:

1. Make a stock with water, thyme, parsley, and an onion studded with cloves. Bring to the biol and simmer for about 20-30 mins. Then remove the herbs and onion.
   
2. Add your lamb to the stock and simmer for 20 mins.
   
3. Remove the stock (there is a lot so it's worth keeping for soups etc.) and add 5 heads of garlic, separated into individual cloves and peeled, to the bottom of your casserole dish.
   
4. Place lamb on the garlic bed and pour over a bottle of white wine.
   
5. Put the lid on, place the whole lot in the oven (140 Deg C) for 7 hours.
   
6. Turn the lamb twice during cooking (I only did this once and it was fine).
   
   

It's amazing how much juice comes out of the meat, this all mixes with the wine and garlic and then cooks down slowly. I removed the meat and reduced further after cooking and then blitzed up to make a gravy.

^ Nom...

Used an offer from the back of yesterdays train ticket.

Having a, slightly guilty, Big Mac and fries for £1.99 for lunch...

made 2 bagels for lunch with a sandwich filler pot of readymade egg and bacon mix, just munched them and then put it into the calorie tracker i sporadically use...

1330kcal
68g fat
12g sat fat

whoops.

just glad i'm back doing a 20+ mile daily commute...

double checked the amounts with the figures on the supermarket website. it's only 2/3rds that much. whew.

Used an offer from the back of yesterdays train ticket.

Having a, slightly guilty, Big Mac and fries for £1.99 for lunch...

"I don't know about you but when I ate a burger I used to think mmmm what a tasty compacted disc of minced tissue scrapings blasted of a cow carcass with a high pressure hose in a fly blown abattoir ringing with the incoherent agonised howls of simple beasts dying of a single boltgun shot to the forehead, but now it turns out it might now have been as appetising as that."

^Brooker back on form

Gosh and golly! I never knew that!

And there was me thinking that a mickey dee patty was crafted from the finest Kobe fillet of beef!

I must kill myself for the affront to food I have committed...

Gosh and golly! I never knew that!

And there was me thinking that a mickey dee patty was crafted from the finest Kobe fillet of beef!

I must kill myself for the affront to food I have committed...

Oooh touchy. Junk food clearly doesn't agree you.

I'm not claiming you haven't previously noticed that junk food is junk you wand. It just reminded of a recent and pertinent quote that made me laugh.

^^whopper

Was reminiscing about my formative burger experience the other day, that one or two days of the year you'd have a BBQ out in the garden, thin supermarket burgers cooked over charcoal, placed in a soft seeded white bun and garnished with a flap of processed cheese and a blob of ketchup.

Old school, and still very delish.

Oooh touchy. Junk food clearly doesn't agree you.

I'm not claiming you haven't previously noticed that junk food is junk you wand. It just reminded of a recent and pertinent quote that made me laugh.

Well...

Clearly junk food does agree with me or else I wouldn't of bought it. Magic wand or not...

If Charlie Brooker has only 'recently' realised that a Golden Arches burger is shit then meh... I don't need to read the little booklet in the Guardian Weekend section to tell me that..

Figured that one out in the 1980's. However what else do you expect from a journo who couldn't even pass a Media Studies course?

^^whopper

That's from a Burgrer King btw...

Just... so much facepalm.