Food

Does anyone know how to make a really good traditional Pilaf/Pilau?

Ideally someone from a country than ends with "an". Im Bengali myself, and sure we are the kings of curry. But our versions of it are bollocks. Plus I cant even get that right. I suck at cooking rice, add the whole ghee thing to the mix and I create a mess everytime.

There is certain flavourings in good versions that I dont even recognise, and subtlety too.

I've started slicing my onions from top to bottom as opposed to sideways, I much prefer it...
#cfsb

It'll all end in tears

Going to Almeida theatre tonight just off Upper st, anywhere new(ish) on Upper st I should try for dinner beforehand? I was just going to go to Le Mercury because it's quick, cheap, and I think pretty delicious, but open to something new.

On a sidenote, which of the "burrito" places is the best around Angel, there's a few now and I've only tried Chilango.

Sorry TS.

I must admit to going vertical with a tomato after a rush of blood to the head recently. It was liberating.

My onion dicing needs work.

Going to Almeida theatre tonight just off Upper st, anywhere new(ish) on Upper st I should try for dinner beforehand? I was just going to go to Le Mercury because it's quick, cheap, and I think pretty delicious, but open to something new.

On a sidenote, which of the "burrito" places is the best around Angel, there's a few now and I've only tried Chilango.

Plenty to choose from around there. Lived off Upper Street for years but my tips will all be pretty outdated now I imagine.

Gallipoli (three branches on Upper St) does decent Turkish.

Mem and Laz also cheap, cheerful and entirely decent.

Gem was always reliable.

The sushi place by the Hope and Anchor (used to be Ken Hom's chinese) is great I think. Last time I was there for an early dinner it was quite and felt a bit shabby but the sushi is bang on.

Plenty of decent pub food within a stumble as well. The Albion springs to mind. The Crown on Cloudsley Square also does cracking food and ale. Lovely pub.

I dig Le Mercury too.

Does anyone know how to make a really good traditional Pilaf/Pilau?
Ideally someone from a country than ends with "an"

To do a proper one, you need to wash the rice many times, and soak it in cold water overnight. That really is the only trick as far I've experienced, but it does make a difference to the 'fluffiness' of the rice (basmati, obvs). Fry some onions in butter, add whatever pilaf type things you want, add the drained rice, more water or stock (less than you would if cooking un-soaked rice), cover very tightly and bake in a low oven (preferably) or very low hob. When done, cover with a clean tea towel and lid again for ten minutes to absorb some of the steam.

I am from the little known land of Hull, man.

Going to Almeida theatre tonight just off Upper st, anywhere new(ish) on Upper st I should try for dinner beforehand?

A chef mate was mentioning John Salt recently...?

Plenty to choose from around there. Lived off Upper Street for years but my tips will all be pretty outdated now I imagine.

Gallipoli (three branches on Upper St) does decent Turkish.

Mem and Laz also cheap, cheerful and entirely decent.

Gem was always reliable.

The sushi place by the Hope and Anchor (used to be Ken Hom's chinese) is great I think. Last time I was there for an early dinner it was quite and felt a bit shabby but the sushi is bang on.

Plenty of decent pub food within a stumble as well. The Albion springs to mind. The Crown on Cloudsley Square also does cracking food and ale. Lovely pub.

I dig Le Mercury too.

Top post, many thanks.

Despite all your wonderful options, i'm going to stick to Le Mercury.

Sushi last night, my gf and I eat a lot of Turkish, and I reserve pub eating for lunch or Sundays.

A chef mate was mentioning John Salt recently...?

Looks like standard affair for these days, would like to check it out but doesn't look too veggie friendly for my gf.

Thanks for the heads up though.

Does anyone know how to make a really good traditional Pilaf/Pilau?

Ideally someone from a country than ends with "an". Im Bengali myself, and sure we are the kings of curry. But our versions of it are bollocks. Plus I cant even get that right. I suck at cooking rice, add the whole ghee thing to the mix and I create a mess everytime.

There is certain flavourings in good versions that I dont even recognise, and subtlety too.

Rice cookers make it easier in my opinion.

So what is your areas (indian) speciality

Saadat, The Elk in the Woods on Camden Passage is good as well, some really good small plates of delicious things. Le Mercury is boss though.

To do a proper one, you need to wash the rice many times, and soak it in cold water overnight. That really is the only trick as far I've experienced, but it does make a difference to the 'fluffiness' of the rice (basmati, obvs). Fry some onions in butter, add whatever pilaf type things you want, add the drained rice, more water or stock (less than you would if cooking un-soaked rice), cover very tightly and bake in a low oven (preferably) or very low hob. When done, cover with a clean tea towel and lid again for ten minutes to absorb some of the steam.

I am from the little known land of Hull, man.

Could a slow cooker, slow cooker with a tagine lid, work?

Food on Upper St. is all shit.

Just get a Papa Johns.

Yes! Their analog cheese substitute is among the best.

So what is your areas (indian) speciality

India, Bangladesh, it's all the same really innit?

My friend's Persian girlfriend made an amazing pilaf for Nowruz last year, I think the recipe was from in here:

http://www.najmiehskitchen.com/

http://www.najmiehskitchen.com/pdf/fol_ovenbakedrice.pdf

Although saying that it looked nothing like that ^ and had no chicken in, so maybe it was another Persian recipe book.

India has one of the largest populations in the world. How could one think that it has one type of kitchen...

Maybe it's like Africa...

Back at Party&Bun today, had a Jose Jose, the thought of TS luckily did not put me off my food. Awesome burgers, treated my little lad like a prince, dunno how much sugar is in their peanut butter choc ice but he ran around fit tibia for about an hour afterwards. Still best burger in London.

Does anyone know how to make a really good traditional Pilaf/Pilau?

Ideally someone from a country than ends with "an". Im Bengali myself, and sure we are the kings of curry. But our versions of it are bollocks. Plus I cant even get that right. I suck at cooking rice, add the whole ghee thing to the mix and I create a mess everytime.

There is certain flavourings in good versions that I dont even recognise, and subtlety too.

Rice cookers make it easier in my opinion.

So what is your areas (indian) speciality

No. You cannot cook a good pilaf in a rice cooker.

India, Bangladesh, it's all the same really innit?

My friend's Persian girlfriend made an amazing pilaf for Nowruz last year, I think the recipe was from in here:

http://www.najmiehskitchen.com/

http://www.najmiehskitchen.com/pdf/fol_ovenbakedrice.pdf

Although saying that it looked nothing like that ^ and had no chicken in, so maybe it was another Persian recipe book.

Persian Jewelled rice is a god amongst rice dishes.
Was going to suggest it, but its not quite the same as an indian pulao.
I'm still trying to master it. My mum makes it perfectly, and I've copied and watched her extensively, but no idea how she makes it so golden and perfect each time.

India, Bangladesh, it's all the same really innit?

India has one of the largest populations in the world. How could one think that it has one type of kitchen...

He is taking the mickey.

Typically different areas have different foods available, such as being near the sea is going to have a different ingredients source that someone in the mountains.

No. You cannot cook a good pilaf in a rice cooker.

Ok never made a pilaf as such, but I find cooking rice quite difficult hence having a rice cooker. I soak rice and well as rinsing rice. as in my mind it tastes better. Then add stock to the rice and ghee in the warm setting or if I making a flavoured rice dish I put the rice in to a slow cooker for a few hours till the rice absorbs the flavour.

#3 is definitely not Texan. Salad and wine with your steak, surely a mistake.

I got salad with my steak in Texas, on a separate plate, covered in blue cheese sauce, crutons and Parmesan.

http://pornburger.me/

http://pornburger.me/

I'm catching what you're throwing.

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Hello.