Food

Yeah, that's the base recipe (add cayenne, worcester sauce and some garlic) but not sure you can get most of those sauces in London.

If you can find them then this is pretty much the original recipe

http://americanfood.about.com/od/saucesdipsanddressings/r/bcwsauce.htm

Awesome. Will post progress tonight. Ta.

Okay. Wings jointed, cleaned up and brined for 20 mins. didn't have cornflour so they got coated in plain flour, black pepper and a bit of salt. Didn't want to barbecue, grill or deep fry so have gone with fan oven at 180 degrees on a wire rack skin side up so hopefully they'll cook slowly enough to render and the fat will drain away.

Couldn't find the feted hot sauce so improvised and made a sauce of:

butter
white wine vinegar
sherry vinegar
yellow hot pepper sauce (forget the brand but jamaican scotch bonnet based)
tabasco
dark soy
cayanne
garlic

tastes amazing at the moment. vinegary, spicy, piquant and just what I was after.

made blue cheese dip with

st agur blue cheese
sour cream
squeeze of mayo
drop of milk
fresh thyme
squeeze of lemon juice

which was gently melted and is now cooling in the fridge...

am about to open second beer of the evening. very pleasant chickeny smells are wafting in.

oh, oh, chicken wing time! I made some too today.

I used this recipe and they turned out amazing!
http://andrewzimmern.com/2012/09/17/one-pot-sticky-chicken-wings/

all that liquid in the top picture reduced to a sticky sauce beautifully.

http://www.sooshee.com/tmp/wings01b.jpg

Hawksmoor Bar. YES.

9/10

Also, BK bacon double cheeseburger XL, Alicante Airport. YES.

9/10

http://www.ocado.com/webshop/product/Franks-RedHot-Buffalo-Wing-Sauce/75128011
as i mentioned recently this stuff is like crack to me at the moment.

wings

2 Attachments

I have 3 Abel and Cole first box free vouchers going. Gives you your first veg box free and at the moment you get your 4th box free as well so you only need to pay for the middle 2 boxes so ends up a pretty good deal (and they send you a free cookbook)

I will PM the number to the first 3 folk who want it.

Do you still have one of these? If so I'd like!

Yep. Last one. Will PM. Amey and Jim1985 let me know if you don't use them and I can pass onto someone else. Otherwise all 3 are now gone. T

My girl friend is making me breakie and she just cracked an egg and it had a double yoke. She was really excited as it's the first time she's ever had a double yoke.

Cool story right?

6 eggs later:

http://i926.photobucket.com/albums/ad106/hugo7_photos/99429704-F8E7-47EF-9468-1E79CF437334-3590-000004CED8069A72_zpseb9a3cd6.jpg

Does anyone know what the odds of this are? I assume they must all be from the same hen.

Just decided to have a BBQ, gonna go buy around 40 chicken wings.

Oh yes.

1/2 honey garlic and 1/2 proper hotwings with franks.

My girl friend is making me breakie and she just cracked an egg and it had a double yoke. She was really excited as it's the first time she's ever had a double yoke.

Cool story right?

6 eggs later:

http://i926.photobucket.com/albums/ad106/hugo7_photos/99429704-F8E7-47EF-9468-1E79CF437334-3590-000004CED8069A72_zpseb9a3cd6.jpg

Does anyone know what the odds of this are? I assume they must all be from the same hen.

Wont be from the same hen. I read a story in a paper about it once. Some woman ended up with boxes full of them. Its to do with the way the eggs are sorted by machines. Double yolkers are not that rare, they get sorted it out. Hence why you can purchase just double yolkers from certain market traders.

Hens only lay one egg per day, so over a weeks worth of eggs would not end up in one box.

Yesterday I tried a new recipe and method for doing steak. Marinated in a good salty/savoury/sweet/sharp liquid before cooking in an oven and then finishing on a grill pan. It was easily the best piece of steak I've ever made. The method achieved a very consistent level of cooking throughout the entire steak and more importantly throughout the entire thickness. It was equally rare from top to bottom rather than more done on the outside and rarer to towards the middle. Just amazing.

Served with grilled gem lettuce with French vinaigrette.

(Not pictured are the caprese salad and the grilled mushrooms with artisan blue cheese I made for the veggie other half.)

Cannot wait to make that again.

What cut was it? Talk to us about the marinade? What temp how long etc? Love hearing other peoples techniques!

going bocca di lupo with the missus tomorrow.

any recommendations for what to try?

My CEO is there frequently for lunch. From what I hear from him I would say - All the things!

What cut was it? Talk to us about the marinade? What temp how long etc? Love hearing other peoples techniques!

The steak was sirloin, about an inch thick. The marinade was soy, sunflower oil, Worcestershire sauce, muscovado sugar, shallots, garlic, black pepper and chipotle powder. Marinate for about an hour, then place the steak in a low oven until the internal meat temp was about 32C (90F). Finished on a hot grill pan for 5 minutes, rest for 10 minutes and serve with some reserved marinade enhanced with a dash of balsamic.

going bocca di lupo with the missus tomorrow.

any recommendations for what to try?

Fegatelli,
Fried squid, sand eels, courgette & lemon
Tagliatelle with ovoli mushrooms, butter & parmesan
Fried courgette flower with mozzarella & anchovy

I had an awesome shin ragu, but it doesn't look like they do it anymore..

Im fucking jel. I love that place

Hawksmoor Bar. YES.

9/10

What should I eat there? Going tonight

meeeeeeeaaaaat
triple cooked chips i like over the fries.
mac and cheese i dig.
I'm going there on thurs night.

I'm just going to the bar bit, times is hard on the boulevard!

halfprice bar food is over now tho right?

I'm just going to the bar bit, times is hard on the boulevard!

Can you get the roast at the bar?