Food

Did anyone you were with have the BBQ? Someone told me its really good?

i went on my own, but sat with a guy who had the 'pulled pork roll' and he said it was nice, but agreed on the chips being a very expensive waste of money

Also the copper bottomed Saino pans are bloody marvellous, total bloody bargains.

Linky? I'm really happy with my massively discounted TKMaxx Stella pans but I can't resist new kitchenware...

Going to Copenhagen in February thinking of booking Amass as well as Relae.

Anyone been to either have other recommendations?

cross post from Posh food thread.

Both Amass and Relae were highlights of my trip in Sept. Try and get a bar table overlooking the kitchen at Relae if possible. We sat at the communal table at Amass and met some great people.

The Design Museum cafe is good for lunch. Heard the cafe at Louisiana is also good, but didn't get to try.

Definitely go to Jaegersborggade St - Meyers Bageri for bread, Manfred's wine bar, Grod (fantastic porridge, go for breakfast one morning), and a good chocolate shop.

Avoid Kodbyens Fiskebar, terrible service and overpriced, mediocre food. Geist I thought was decent but not amazing.

Linky? I'm really happy with my massively discounted TKMaxx Stella pans but I can't resist new kitchenware...

TS - I think these are the ones.

http://www.sainsburys.co.uk/sol/shop/home_and_garden/122033863_cooks-collection-3-piece-copper-bottom-pan-set.html

Linky? I'm really happy with my massively discounted TKMaxx Stella pans but I can't resist new kitchenware...

I got three:

http://www.sainsburys.co.uk/sol/shop/home_and_garden/kitchen/cookware/pots_and_pans/frying_pans/122033847_cooks-collection-copper-bottom-32cm-frying-pan.html?hnav=4294892531

http://www.sainsburys.co.uk/sol/shop/home_and_garden/kitchen/cookware/pots_and_pans/frying_pans/122264346_cooks-collection-copper-tri-ply-24cm-frying-pan.html?hnav=4294892531

And the one Aroogah linked to.

I have one of these Lakeland jobbies and they are essentially identical.

Deffo recommend.

Both Amass and Relae were highlights of my trip in Sept. Try and get a bar table overlooking the kitchen at Relae if possible. We sat at the communal table at Amass and met some great people.

The Design Museum cafe is good for lunch. Heard the cafe at Louisiana is also good, but didn't get to try.

Definitely go to Jaegersborggade St - Meyers Bageri for bread, Manfred's wine bar, Grod (fantastic porridge, go for breakfast one morning), and a good chocolate shop.

Avoid Kodbyens Fiskebar, terrible service and overpriced, mediocre food. Geist I thought was decent but not amazing.

Awesome, thanks very much, I'll see if we can get the Relae booking to be at the bar table. I was shocked at the prices of wine at both restaurants, I guess boozing is an expensive past time in DK.

We're staying in the meat packing district, so I'll be sure to check those places out!

Thanks for the pan tips, I could use a new frying pan but don't wanna go non-stick... I'm fed up with them...

All-clad are pretty awesome if you can find them.

TK max often have cast iron skillets in, if you treat em right they are the best I've found

Yeah, I normally buy my Prestige non-stick frying pans from there but have to replace them every six months or so...

I'll pop in there tomorrow and have a look...

Speaking of TK Maxx I keep seeing these white ceramic lined alu frying pans in there for cheap; what are pros and cons of that as a cooking surface?

cons are you'll walk out of there with a frying pan, 18 pairs of socks, a ceramic bust of a horses head, a pint of moldovan balsmic vinegar, some chewy sweets, some arctic assault gear and pair of fake beatz headphones.

^rep

Hah.

The real pork epicness happened for lunch today. Where has such a sandwich been all my life?! Those are our own pickled red jalepenos and the foie gras slices (hide yo kids) are nestling beneath the pork.
/attachments/78403

Been meaning to rep you for this for nearly a week. Had to wait until i'd stopped drooling first.

Ernest Hemingway's burger recipe

Ingredients:
1 lb. ground lean beef
2 cloves, minced garlic
2 little green onions, finely chopped
1 heaping teaspoon, India relish
2 tablespoons, capers
1 heaping teaspoon, Spice Islands sage
Spice Islands Beau Monde Seasoning — 1/2 teaspoon
Spice Islands Mei Yen Powder — 1/2 teaspoon
1 egg, beaten in a cup with a fork
About 1/3 cup dry red or white wine
1 tablespoon cooking oil

What to do:
Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy.

Think I'll try these over the weekend...

Hackfleisch sounds scary and cannibalistic...

16" Christmas Pie - Shortcrust pastry, filled with layers of fried turkey, crispy bacon, sausage meat stuffing and cranberries.

Pie was much better than the photo.

Want, want, want.

Mmmm

Those billboards seem a bit patronising and from a the-poor-are-fat-because-they're-stupid kind of mentality.

If you want a burger, you're not really going to settle for a turkey stew with rice instead just because it's the same price.

WOW

http://www.buzzfeed.com/mathewg5/42-ways-to-make-pancakes-dst2

I attempted pork in coke over the weekend. Having heard about it a couple of times and found a simple recipe (put pork in coke and cook) I though it was worth a bash. How wrong I was. It just tasted like coke and pork which, by the way, is not very nice at all. Needless to say I was most displeased and with a house full of hungry friends I needed to pull it back.

To rescue the meat I resorted to my tried and tested dry rub (1 tea spoon of paprika, chilli flakes, cayenne pepper, salt, pepper, garlic powder, cumin, and half a mug of sugar) dried off the meat and rubbed all over with dry rub mix and put in the oven at 200 for an hour to get a good crispy bark.

Then chopped an onion, fried off in oil and added some of the coke-meat juice from the first cook (it didn't really have much coke flavour, just meaty goodness), Lea & Perrins, the remaining dry rub, and a tin of chopped tomatoes, mixed and reduced to make BBQ sauce.

Moment of truth... Pork comes out of the oven and tastes about a million times better. Served with aforementioned BBQ sauce and roast veg and compliments received.

One good think about the coke was that it kept the meat nice and moist for the second cook. Next time I think a similar approach could be used, but finding a better alternative to coke. I'll probably try cider but other suggestions welcome.

I've heard your wife likes pork in cider

The Nigella recipe is, I believe, ham (rather than pork) in coke. Can imagine it working, as traditionally sweet things such as marmalade, brown sugar, cloves are used to flavour ham as it cooks in the oven.