Food

Food and friends are pretty much the best things to spend money on.
Always worth it.

true true... I was out to win at all costs and it did cost.
I also did it for friends who always have me around so didn't mind splashing out for them.

Meanwhile...
http://www.cheesewinefestival.com/when-and-where/

Scratch that, got one

Food, friends and bikes are pretty much the best things to spend money on.
Always worth it.

ftfy :)

So I went to Colonnata, Tuscany, and met the bloke who makes the world's finest Lardo. Pure cured pork back fat, and utterly amazing. I waffle a bit about it here.

^put a slice of that in your DeathBurger

That sounds pretty good.
I rode a decent distance today. Ended up in Leicester outside a shawarma joint.
Perfection.
Got some foul meddammas for tmw too.
Happy times

Food and friends are pretty much the best things to spend money on.
Always worth it.

Best thing anyones ever said on here.

^^ nice one olly, reminds me that I need to get down to the Italian restaurant supplier and procure another half kilo. like truffle shavings, it adds a depth and unctuousness to many a dish.

ps, did you get the seeds?

Pork and prawn hotpot at Green Papaya = ridic

9 on 10

Cheers C, yeah I got the seeds, thanks! :^]
We have only ever eaten lardo finely sliced, cold as antipasti.
I have heard of it draped over hot stuff (i.e. grilled asparagus or bruschetta) - is that how you would use it?

Good to hear Green Papaya still doing the business. Had a brilliant 3 course effort at Viet Grill on Kingsland Rd last week, its a sunday special and well worth a look. Some of the best salt & pepper squid I've had followed by pretty much any rice or noodle dish from the main menu. Banana fritter a slight let down but I was well stuffed by then anyway

Olly, as antipasti it's great, but you can add to soups, ragus and other hot dishes in winter too, or summer for that matter, as with asparagus or > http://www.lfgss.com/post3595495-14245.html

Went to Patty and Bun last night and had the chilli burger.

All of it was great, but there was way too much chilli and chorizo relish, making the whole thing a bit sloppy. Although it tasted great, the relish overpowered the beef somewhat. Would definitely recommend the place, but if I was going back, would just have a plainer burger so I can savour the patty awesomeness.

Beers from the Kernel also make the place good.

5 guys.

don't.

Cheers C, yeah I got the seeds, thanks! :^]
We have only ever eaten lardo finely sliced, cold as antipasti.
I have heard of it draped over hot stuff (i.e. grilled asparagus or bruschetta) - is that how you would use it?

Can you pick it up anywhere in London? I need to try this, sounds so amazing!

It travels well under vac pack so worth trying an italian deli, there's one in Tachbrook Triangle nr Victoria I can think of

um fat = flava!

Meanwhile Copita the other night, love it.
Um! Truffled goat’s cheese, honey, pine nuts.

Picked up some great truffle oil from Croatia recently.

Superb in scrambled eggs!

Haven't heard back from Foxlow, so assuming I didnt make the grade. :'(

Don't normally but the Pret Mushroom Risotto Soup is particularly good today

Haven't heard back from Foxlow, so assuming I didnt make the grade. :'(

from their facebook...

"3 hours in and over 10000 emails received so far"

seems I was incredibly lucky

Hurry up with my damn croissants!

Can you pick it up anywhere in London? I need to try this, sounds so amazing!

These guys do it mail order http://www.nifeislife.com/ but there must a be a few delis that have it.

I've definitely seen lardo (maybe not this stuff) at Gennaros in Lewisham.

Does anyone have a simple [STRIKE]sourdough[/STRIKE] pizza crust recipe? I have to make impromptu dinner for 6 ppl tonight, dont want to spend a lot and my only hope to get stuff I need is/are Wholefood Piccadilly and tesco Piccadilly ..

Saw the Pizza Pilgrims van guy texting while driving the other day. Good pizzas though!

Serves makes 6 to 8 medium-sized thin pizza bases
Ingredients

1 kg white bread flour or Tipo '00' flour, or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650 ml lukewarm water

mix all, leave to rise for an hour