Food

Followed this from their website:

"Wipe clean, remove stem and seeds. Open out flat and toast briefly in a dry pan until a nutty aroma is released. Soak in just boiled water for 15 mins, drain and purée."

Made an interesting curry of stuff that was lying around, was surprisingly awesome.

Potatoes, prawns, nettles.

The nettles were superior to any other kind of leaf green in the situation by several magnitudes. Superb flavour, soft and non fibrous (which suited the prawns).

Lamb stew been on the hob since 11am, just turned the heat off. Won't eat it tonight so will sit and get ace in the fridge til tomorrow night. yessir.

Followed this from their website:

"Wipe clean, remove stem and seeds. Open out flat and toast briefly in a dry pan until a nutty aroma is released. Soak in just boiled water for 15 mins, drain and purée."

I've used the same technique with their chilis to make Enchiliada sauce from scratch. Next time I will buy one of their jars - just as good and saves me hours.

I'm improvising pork tacos from fridge remnants. Looks promising thanks to stocking up at Penzy's over the holidays.

toulouse sausages, any recipes better than this one? > http://adventureswiththepig.wordpress.com/2011/07/23/a-recipe-for-homemade-toulouse-sausages/

toulouse sausages, any recipes better than this one? > http://adventureswiththepig.wordpress.com/2011/07/23/a-recipe-for-homemade-toulouse-sausages/

Hey, thats my blog!

Pulled pork over the weekend, in the oven, no cold smoke but still got dem smokey flavours going.

hanuman, in that case i take my hat off to you, great blog!

did you ever tweak that toulouse recipe?

I think it was a pulled pork weekend.

http://i1155.photobucket.com/albums/p541/Hanuman_Steakhouse/Facebook/Instagram%20Photos/944428_10152813301510221_422407333_n.jpg

http://i1155.photobucket.com/albums/p541/Hanuman_Steakhouse/Facebook/Instagram%20Photos/943063_10152813309640221_1615953378_n.jpg

hanuman, in that case i take my hat off to you, great recipes!

Thanks! Meat and bicycles are my two abiding passions.

No, I've always made it that way. Its a very British form of Toulouse sausage. I keep meaning to do a more authentic version but I've not got round to it yet...

Strong work bro - I have a sandwhich waiting for me at home, it the last of it, so I'm pretty excited for that!

Yeah me too! Pulled pork roll and cajun fries for dinner. Can't wait.

...been looking forward to it since last May.

Nerged.

Nuknow, your epic work has been missed.

Pulled pork over the weekend, in the oven, no cold smoke but still got dem smokey flavours going.

nice work, was the crackling crunchy?? The times i have done this the crackling was more chewy rind?

I removed it, when pulling the pork, and then stuck in in the oven to dry out/crisp up - which I do when cooking pork belly as well, added some lemon thyme salt to it as well. Was good.

ah that's where i went wrong, didn't remove it to dry it out and roast up, lemon tyme salt FTW!

French aubergine is in season, anyone got any recipes that would work brilliantly with them?

Really? Available from a french hot-house perhaps, but in season I find hard to believe.

You'll be telling us its mango season next.

I'm a fan of aubergine, chickpea and coconut curry.

pfffft mango season. you crazy
as for aubergine - roast it with lots of olive oil, lemon, fresh tyme, a little chilli if you want, salt + pepper, make sure your slices are thick you dont want thin crips just nice soft aubergine flavor sponges,

Really? Available from a french hot-house perhaps, but in season I find hard to believe.

local greengrocer have some in, so I brought a couple, claimed it to be tastier than normal aubergine, or I must've misheard her.

edit - found it, Pandora Striped Rose Aubergine.

Aubergine caviar. Amazing stuff.

http://www.eattheseasons.co.uk/index.php

Spicy Sichuan Eggplant is a good one...
http://www.smokywok.com/2010/12/sichuan-spicy-eggplant-or-fish-fragrant.html