Food

Looks good 'loin. What's the juicy lucy/umami ref, have I missed something (obligatory sorry if so)

Whole chicken in marinade right now. We are jerking tonite baby.

^^ I want one of those please.

Am off to franco manca in Brixton later. Cannae wait. I reckon it's up there with mangal in dalston for my favourite noshery in London.

Looks good 'loin. What's the juicy lucy/umami ref, have I missed something (obligatory sorry if so)

Whole chicken in marinade right now. We are jerking tonite baby.

The juicy Lucy was posted on the same page as the deep fried burger, and I took ingredients used in the classic umami burger and added them to some of the deep fried ones.

I'd love to make some of adoubletaps braised short rib burgers and try it with them.

I had to add more flour than the recipes suggested in order to hold the burger - it didn't make the dough too dense, and was still light and doughnuty.

I've jerked. Burp!

/attachments/71232

/attachments/71233

2 Attachments

looks nice, but a bit spicy..?

Yes, but in a good way. The darkness is from the smoke, heat and caremelising sugars.

I sous vide'd my first steaks last night. Used a saucepan wrapped in a couple of towels for insulation, and was amazed at how little the temp dropped - checked back in every 10 minutes or so and was never more than 2/3 degrees below the required 130. Cooked 2 onglet (hanger) steaks, one big rump and a skirt steak. Just cooked them in freezer bags with air displaced by dipping them in water up to the seal and then closing. Seasoned and added some thyme and garlic to the bag. Left in the water for over an hour, with a very quick sear on blisteringly hot griddle at the end. Absolutely insane - the steaks were cooked to perfection, rosy pink in the middle, got a nice crust on the edge. Didn't 'leak' any juices when sliced, and definitely more intensely beefy. The 'cheaper' steaks were particularly revelatory, just as soft and juicy but the flavours were incredible. Will definitely be doing this again...

I did that for the first 30min but then realized that it doesn't change that much so
I covered the sink with aluminium foil and checked every 20min.

SmokeShack™ = bit vinegary for me

Strong work there Olly!

I sous vide'd my first steaks last night. Used a saucepan wrapped in a couple of towels for insulation, and was amazed at how little the temp dropped - checked back in every 10 minutes or so and was never more than 2/3 degrees below the required 130. Cooked 2 onglet (hanger) steaks, one big rump and a skirt steak. Just cooked them in freezer bags with air displaced by dipping them in water up to the seal and then closing. Seasoned and added some thyme and garlic to the bag. Left in the water for over an hour, with a very quick sear on blisteringly hot griddle at the end. Absolutely insane - the steaks were cooked to perfection, rosy pink in the middle, got a nice crust on the edge. Didn't 'leak' any juices when sliced, and definitely more intensely beefy. The 'cheaper' steaks were particularly revelatory, just as soft and juicy but the flavours were incredible. Will definitely be doing this again...

How was the Skirt steak? I fucking love skrit but its certainly tricky to get absolutely tender.

How was the Skirt steak? I fucking love skrit but its certainly tricky to get absolutely tender.

Honestly, they were tastier and just as meltingly buttery as the rump. Total revelation. Can't really imagine cooking steaks any other way again....

This boil in the bag malarky is starting to intrigue. I feel a beefy experiment coming on.

Fun with liver again for me last night. Very thinly sliced back bacon cooked in a saucepan with olive oil till *just *crispy, then taken out and put in a shallow bowl, chuck a good handful of thinly sliced savoy cabbage in with the bacon fat and olive oil and a splash of water. Use bowl as lid which means the cabbage steams, keeps the bacon warm and warms the eventual serving dish. Win. While that's happening, sliced and washed the (lamb's) liver and toss in a bowl with olive oil, dijon mustard, a splash of sweet marsala wine, fresh thyme and plenty of cayenne pepper. chucked that lot in a searingly hot frying pan for 90 seconds each side. Then drain cabbage, chuck bacon and liver back in with cabbage pan, stir though, season with salt and fresh black pepper and DESTROY with a big glass of Rioja.

Was absolutely delicious, the whole enterprise took about ten minutes and total cost of non-storecupboard ingredients to feed up to four people was about £5.

Making ramen tonight. Also bargainous if you have leftover chicken and stock frozen (hello!).

Aldi are doing some cheap fruit plants next Thursday.

https://www.aldi.co.uk/en/specialbuys/thursday-specialbuys-8th-august/product-detail/ps/p/fruit-collection-1/

I'm just wondering if these are dwarf varieties or could you pot them on into much bigger tubs and get big fruit bushes?

Made this for lunch today:

Avocado, pumpkin seeds, duck eggs & chorizo on toast.

It was delicious.

Would.

Eating some wonderful grub in KL, unbelievably tasty and incredibly cheap...

Last night tonight do going to our fave place for a blow out followed by beers in a Mega Mall... Not many bars around here, weird...

Lamb shoulder keleftico with spuds and lemon. Now I have to wait 16 hours.

^ After photos!!

Finally cooked one of those Tesco pork shoulders on the Weber kettle BBQ @ 120 c; 10 hours in and couldn't get meat temp over 75 c (supposed to get it to 85+ for best results?) so pulled it any way and the bone came out clean as a whistle so I declare a "close enough".

Loads o' smoky bark thanks to dumping hickory chips in every time I topped up the charcoal.

Looks boss, but maybe just short of the 'carve with two spoons' holy grail? It is hard with a small BBQ/hot smoker to keep the temp stable for long periods, I have the same issues with mine (Grillpro offset barrel smoker). Nice work.

Just had lunch. Want second lunch now.

Made a slow roast, smoked paprika slab of pork belly, over white beans and cavolo nero with a chimichurri sauce last night. totally boss.

Finally cooked one of those Tesco pork shoulders on the Weber kettle BBQ @ 120 c; 10 hours in and couldn't get meat temp over 75 c (supposed to get it to 85+ for best results?) so pulled it any way and the bone came out clean as a whistle so I declare a "close enough".

Loads o' smoky bark thanks to dumping hickory chips in every time I topped up the charcoal.

Looks great. Apparently the last 10 degrees or so can take a really long time so you need to hold your nerve a bit even if it takes another 2-3 hours otherwise it never quite gets fully pullable.

Right this is near me, who fancies creating an LFGSS Chilli Team?

http://www.ukchillicookoff.co.uk/content/3rd-reading-chilli-cook

Appeals to my competitive side but alas, am in Sicily...
:(

Pork shoulder looks great!