Food

Weird thing is wife came home with the Times magazine this afternoon with exactly the same recipe in it. Even with the panko crumbs.

Haddock fish fingers with panko breadcrumbs.

I make those all the time now for my 1 year old. He loves them. Any detritus the cats hoover up and and left overs are mine. Perfect food really.

Haddock fish fingers with panko breadcrumbs.

I had that mug

I am that mug...

I once stayed at Porte de Vincennes and me and my parents went NUTS looking at the food at the market.
Mum was disappointed we didn't have a kitchen to cook in.
Dad bought a whole chicken and ate it from the bag. So proud!

*"The Porte de Vincennes is the site of one of the largest outdoor markets in Paris, a market which is held on Wednesday mornings and Saturday mornings along the Cours de Vincennes."
*

Excellent, I'll be there on Saturday!

Think fungus!
I'm an idiot, hadn't even thought of mushrooms!

Thanks!

FOXLOW

BEST steak I've ever eaten, 300g rib-eye, 100% flavour and all melty. The peanutella desert was intense, one for the sweet-toothed.

Avoid: crab starter (completely uninspiring bit of crab on a flap of lettuce, so what?) and all the ice-cream sundaes (which should be made of premium ice-cream layered with grotesque lashings of sauce and sweets, not a scoop of tasteless white ice with a smear of topping)

peanutella dessert? don't think they had that when I went drool

I thought the ice cream was ok though. the bourbon caramel sauce saved it perhaps.

It wasn't bad, it just wasn't befitting a place like that.

About an inch of bitter choc, caramel and peanuts

http://www.flickr.com/photos/louisehagger/10742533306/

Verde and Co - Grilled chicken thai (sweet) chilli lunch box thingy with rice. 7/10

Hatbeard, what you eatin'?

this mands vs hatbead lunch series is very interesting

you should start a blog

or a podcast

a sexy podcast?

we should buy a lunch, swap it and review it on 'ere.
"hatbeard and mands mystery lunch series"
deffo sexy

I now have the hang of cooking bavette, which is bargainous and incredibly delicious

This was last nights effort. Vacuum packed with slow roast garlic and thyme and extra virgin olive oil for 48 hours.

What is your vaccum pack method? do you have a sous vide?

Verde and Co - Grilled chicken thai (sweet) chilli lunch box thingy with rice. 7/10

Hatbeard, what you eatin'?

Pret chicken raita wrap. 288 kcal

diet tings a gwan :(

5/10

FOXLOW

BEST steak I've ever eaten, 300g rib-eye, 100% flavour and all melty. The peanutella desert was intense, one for the sweet-toothed.

Avoid: crab starter (completely uninspiring bit of crab on a flap of lettuce, so what?) and all the ice-cream sundaes (which should be made of premium ice-cream layered with grotesque lashings of sauce and sweets, not a scoop of tasteless white ice with a smear of topping)

How was it overall, recommended ?

What is your vaccum pack method? do you have a sous vide?

There are 2 DIY methods.

ziplock bag hold it in water and zip up, water pressure will expel air.

If the food is cooked you can do up a ziplock bag and zap in the microwave for 20 seconds.

Or you can buy the JML vacuum sealer, which even if you're not doing it sous vide, is great for marinading food.

Adoubletap posted a link to JML sealer and water bath for about 130quid and there is also a Kickstarter for a small sous vide machine.

alternatively...

Tenderloin are you cooking sous vide as well?

Thanks , it's been moved back until end of the academic year but I will do , it's essentially 2 weeks of free work for you guys

Exactly 2 weeks unpaid labour, but we make sure it's interesting unlike many places. Whenever you need to do it the offer is on going.

I now have the hang of cooking bavette, which is bargainous and incredibly delicious

This was last nights effort. Vacuum packed with slow roast garlic and thyme and extra virgin olive oil for 48 hours.

Interesting that you used oil during the vaccuum packing - i read that it actually doesnt impart that much extra flavour from the aromatics - have you tried it without?

Cannot wait to get my Sansaire Sous Vide ciruclator (kickstarter one). Should hopefully be here before christmas.

On another note, did some pan friend Onglet (Hanger Steak) from Meat N16 on Sunday - good stuff.

Not sure if this is on sale in the UK yet.. But whenever we're in France or Belgium we buy armloads of the crunchy one..

bought some of this with the weekly shop yesterday... so tasty.

Interesting that you used oil during the vaccuum packing - i read that it actually doesnt impart that much extra flavour from the aromatics - have you tried it without?

Cannot wait to get my Sansaire Sous Vide ciruclator (kickstarter one). Should hopefully be here before christmas.

On another note, did some pan friend Onglet (Hanger Steak) from Meat N16 on Sunday - good stuff.

I think it gives extra flavour and means you can use a dry griddle, which I find helps with crisping. I always marinade with olive oil but I'd be happy next time to divide in two and let you know the results (If I remember). But I think marinading in a vacuum does improve the quality, as does the length of marinade.

It's you that's inline for the Sansaire, I'm interested to know how you get on with it.

Buttermilk deep fried chicken this weekend and confit wings this weekend.

I think it gives extra flavour and means you can use a dry griddle, which I find helps with crisping. I always marinade with olive oil but I'd be happy next time to divide in two and let you know the results (If I remember). But I think marinading in a vacuum does improve the quality, as does the length of marinade.

It's you that's inline for the Sansaire, I'm interested to know how you get on with it.

Buttermilk deep fried chicken this weekend and confit wings this weekend.

Fair enough - the article i read was here - http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html?ref=serelated

oil & aromatics - depends on the aromatics you're using, being oil soluble vs. water soluble.
i.e. basil + water, rosemary + oil.