Food

Where dat?

San Miguel's on Chapel Street, it's worth going for the music alone.

Oh I definitely put some quality course pork paté in there. Don't you worry about that. It's the pork belly I can't find and I'm pretty sure thats what makes Bahn Mi what it is...

Have you tried going to a butcher?

I haven't yet, but when I plan to make some more Bahn Mi I most definitely will.

I'd make that your first port of call...

Fuck bacon.

It's always so sad to see idiots queuing at the Lidl butchery. It must give out some free marinade substance that leaves some addictive retro taste in their mouths.

On the subject of pâté, rather than utereus's gran, lovely though she no doubt is - all that gear's right up my arrondissement.

TheoryGirl got back from Paris yesterday, bringing with her a selection of terrines and rillettes containing all our favourite animals, plus a bottle of dessert wine, which made for a perfect late dinner with baguette and reasonable tomatoes doused in nothing more than sea salt to make them weep and plenty of finely milled pepper to make them hum. Pretty much ideal. She should go more often.

She needs my adress.

2014/02/22 17:57 Underwriting Adachikita post office Tokyo Metropolitan area
121-8799

2014/02/23 02:14 Arrive at international exchange Tokyo International Post Office Tokyo Metropolitan area

2014/02/23 11:27 Shipping from international exchange Tokyo International Post Office Tokyo Metropolitan area

2014/02/25 11:38 Arrive at international exchange FRANKFURT GERMANY

2014/02/25 11:38 Customs procedures in FRANKFURT GERMANY

Fuck you customs! I want my mentaiko pasta mix, and I want it NOW /veruca salt

srs though, 3 days from Japan to customs in Frankfurt 9 days and counting just sitting there waiting for a stamp.

Wow. I want uterus back.

Why is everyone going bahn mi bonkers at the moment?

Just a great post-ride lunch. SARDINES ON TOAST. Yes I know but here's the thing: two thick sliced of fresh sourdough, grilled on one side, soft butter on the other. Tinned sardines split, backbones out and smooshed into the bread, covered in a generous squirt of Schriacha. Back under the grill till just starting to crisp round the edges. Salt and pepper. Cup of coffee.

So very good.

http://2.bp.blogspot.com/-ym6-TPhfb2I/UugpehcMx4I/AAAAAAAABUs/6kMyULTO2bQ/s1600/P1000179.JPG

sourdough grilled on one side
backbones out
Schriacha.
Salt and pepper
Cup of coffee.

Its sardines on toast man!!

A new dish at the cocking station.

Yup, still my granny; she likes to take lessons from the nurses that she likes to be assisted. It's a sort of cooking game for kids, but we know that old age makes you go back to your childhood. nothing to be ashamed, when you can't control things as you used to do maybe a retirement with the hobby of cocking it's not a bad idea.

So, this is what she learn:

Wrap your own spring rolls

A. Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.

B. Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up and be careful not to roll them inside.

C. Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls until golden.

D.While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven with cool attitude. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat.

I'd rather pay AU$4, which is what they cost at the Vietnamese bakery in West End, Brisbane... And it's expensive to eat out there!

Six fucking quid!?!?! Pfffffff!!!

Tell me more about the price of a pint of pisslager in Australia...

Was thinking about wandering to Hoxton Grill or Hawksmoor or the Diner or something steak-y/bbq-y near the City/Shorebitch.

Any suggestions of a similar note that I should try instead?

I had dinner at hoxton grill with my family once, 3 of 5 of us had steaks, and were all massively disappointed

Tramshed?

A new dish at the cocking station.

Yup, still my granny; she likes to take lessons from the nurses that she likes to be assisted. It's a sort of cooking game for kids, but we know that old age makes you go back to your childhood. nothing to be ashamed, when you can't control things as you used to do maybe a retirement with the hobby of cocking it's not a bad idea.

So, this is what she learn...

Your 'Granny' should credit BBC Good Food with her recipies...

I didn't say that it was a recipe of my granny.

Yup, still my granny; she likes to take lessons from the nurses that she likes to be assisted.....

So, this is what she learn: ...I

Crediting BBC Good Food should have been made by the nurses.

Or by you as you are blatantly copy'n'paste'ing the website.

You mean that every time a member post something found on the internet he should also credit the source?

If they are trying to pass it off as their own (or the 'nurses') then, yes.

Otherwise put a link in.

Considering the environment... trying to look pedantic won't make a big difference.

Shut up, Miss World... You're a dick...