Food

Anyone got a interesting, slow cooker, shin of beef recipe?
Ossobuco Milanese?

Season & flour , then brown & remove
Sweat a mirepoix, then deglaze with white wine
Add a tin or two of tinned plum tomatoes* and beef stock** and the rest of a bottle of white
Bring to a simmer, put the meat back
Add some herbs - a bay leaf or two, a sprig of thyme
Put in the oven at 100°C - 120°C for 3 to 4 hours (the lower the temperature, the longer you could leave it, also depending on how much liquid there is)

Serve with a plain risotto and plenty of gremolata***

• Or make your own with a pressure cooker & a lot of palaver
  ** Or make your own with a stock pot, 24 hours, and a lot of palaver
  *** Finely chopped parsley, garlic (use young, green garlic, not the brown, woody stuff), finely grated lime zest
  

What to eat at Lucky Chip?

All the things.

Going to Kino on Morning Lane in Hackney central for a mate's birthday tonight, the pizza looks alright, report to follow.

What to eat at Lucky Chip?

I would go for the trad cheeseburger with bacon for the first visit. The more funky burgers are super good but they are all made up of very strong flavours which can get a bit mixed up. Save them for your second visit because you will definitely be going back.....

I always judge a burger place on a cheese burger, no bacon. Keep it simple, if the meat is good, the burger will be good. It will be fucking awesome at lucky chip.

mmmm.... burgers

mmmmmm bacon is so hard to resist though.....

Fuck now i want a burger!

Kino was pretty tasty! I had the Caprino pizza; Goats cheese, caramelised onions and truffle oil. It was good.

The other half had the burger in pizza bread pocket with french fries, she was suitably impressed as well. Another mate had the fish and chips which looked to have been carefully prepared and he said it was awesome. Would recommend.

^ The idea of a burger in pizza bread has totally frazzled my mind. So, a beef patty inside pizza dough?

^You clearly would enjoy a parmo (See mods thread for details)

^ The idea of a burger in pizza bread has totally frazzled my mind. So, a beef patty inside pizza dough?

^ Looks pretty darned good I must say, may have to check it out.

In other food based news, have discovered a combination that was hitherto unknown to me... anchovy and soft boiled egg. Super rich and powerful flavour, with the egg yolk and the salty fish balancing really well.

Discovered it thanks to Hugh F-W's 'Three Good Things' book. Tonight I had beetroot, anchovy and egg salad, and the other day for lunch had garlicy toast topped with mashed anchovies dipped in runny egg. Both are absolutely superb.

It's a great book all round in fact, I highly reccommend it.

Three good things?

Yep, that's exactly the one... edit is approaching!

Chips is the third.

Everything is good with chips (or french fries if you want to be pedantic...)

^ Looks pretty darned good I must say, may have to check it out.

In other food based news, have discovered a combination that was hitherto unknown to me... anchovy and soft boiled egg. Super rich and powerful flavour, with the egg yolk and the salty fish balancing really well.

Discovered it thanks to Hugh F-W's 'Three Good Things' book. Tonight I had beetroot, anchovy and egg salad, and the other day for lunch had garlicy toast topped with mashed anchovies dipped in runny egg. Both are absolutely superb.

It's a great book all round in fact, I highly reccommend it.

Egg mayo and tuna are a similar taste sensation

Back to the important subject of roasting big lumps of meat....

I am making pulled pork this weekend in the oven rather than on the smoker. I have had great success the last few times by rubbing the meat then sticking it in a casserole dish and leaving it for 8-10 hours in the oven. I have though been reading a bunch of recipes which have you mopping/basting every hour. I have never bothered but does anyone do this? Also, something which sounds very tempting is pouring a bottle of IPA in with it to keep it moist. Seems though that it might be a bit too much liquid.

Anyone got any other thoughts and other top tips?

I'm doing the same thing this weekend.

I'm sticking a mix of beer/whiskey/coke onto mine - cook for appropriate time - cant be bothered to baste but would rather too much liquid than not enough.
Take out pork, take the all the juices add tomato,more beer, honey, paprika,cayenne and reduce that down, then mix back into the pork/serve as a sauce.

Also going to do beef short ribs.

Going to create a burger similar to Dub'taps the other week, but with pork in beef rather than beef in beef.

Ahem http://www.ribstock.co.uk

http://s.pikabu.ru/post_img/2013/06/18/7/1371551499_183070473.jpg

...room for improvement, but I like the idea...

Seems so pointless when you can just make a friggin toastie and dunk it in soup afterwards, like I'm gonna guess most people already do.

No need for a friggin essay.

^ I have a recipe for homemade 'processed' cheese slices somewhere.

^^
Jesus Christ, you're right!

So sorry if I did upset you, enjoy your toast!

I guess the food thread is the best place for popcorn...
#trytheveal